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Lupin cous cous and spiced chickpeas

lupin cous cous

1 cup Lupin Crumb

1 cup Flaked Almonds

1 can chickpeas-drained

1 tsp cumin

Juice of 1 lemon

Handful dried cranberries

Handful torn mint

1 tbsp olive oil

salt and pepper


Pour boiling water over lupin crumb until just covered. Cover with gladwrap and let sit 10 minutes. Take off gladwrap and gently fluff with a fork-do not stir.

Toast almonds in a dry frying pan for 5 mins – set aside.

Heat oil in a pan, add chickpeas, cumin, salt and pepper for about 8 minutes tossing often. Add lemon juice and cook for 2 minutes. Turn off heat.

Ad lupin cous cous and almonds, toss well. Add cranberries, mint and drizzle over some olive oil and salt and pepper.

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Joanna Mcmillan’s Vegie Soup

vegie soup

Thanks to Dr Joanna McMillan for this recipe!

2 tbspns extra virgin olive oil

1 red onion

3 sticks celery

1 carrot

1 zucchini

1 bunch broccolini

1/2 cup Lupin Kibble

1 litre chicken stock

Handful of chopped parsley, mint & coriander


Heat oil in a large saucepan.

Chop all the vegies and add to pan.

Once soft and fragrant, add lupin kibble and chicken stock.

Simmer for half an hour and then blitz in blender.

Return soup to pan, season to taste and add herbs.

Serve with sourdough bread, spread with cream cheese and mature crumbly cheddar.

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Rice salad


Thanks to Jen for this side dish idea!

1/2 cup brown rice

1/4 cup Lupin Kibble

1/4 cup quinoa

2 1/2 cups water

Handful dried cranberries

Handful crumbled feta

Sprinkle of herbs to garnish


Rinse the rice, kibble and quinoa very well.

Place in rice cooker with water and a pinch of salt.

Once cooked, allow to stand for 10 minutes then gently fluff with a fork.

Serve rice with cranberries and feta and herbs sprinkled over the top.

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Pecan Lupin Kibble Salad

pecan salad

1/2 cup pecans

1/2 cup kibble – cooked and cooled

2 cups baby spinach

1/4 red onion, sliced

1 chilli, finely sliced

1 nectarine, sliced


2 tspn Dijon mustard

6 tspns olive oil

4 tspns apple cider vinegar


Toast pecans in a dry pan until fragrant.

In a bowl put baby spinach leaves, red onion, chilli, kibble, nectarine and pecans.

Mix all of the dressing ingredients and drizzle over salad.

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Lupin Crumb Stuffed Vegies

stuffed vegies

1 eggplant

1 red capsicum

1 field mushroom

2 cups lupin crumb

Small piece feta, crumbled

1/2 can chickpeas, drained

Handful fresh parsley, chopped

1/2 can lentils, drained

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp cinnamon

1/2 tsp paprika

Juice of a lemon


Preheat oven to 200 degrees.

Pour boiling water over lupin crumb until just covered. Put cling wrap over the top, leave for 10 minutes. Gently fluff with a fork.

Cut eggplant and capsicum in half lengthways. Brush all vegies with olive oil and bake for 20 minutes, turn over and bake 15 minutes.

Scoop eggplant flesh out of skin, chop up and mix with lupin crumb.

Mix lentils, chickpeas, parsley, cumin, cinnamon, oregano, paprika, lemon juice, salt and pepper together. Combine with lupin crumb mixture and spoon back into vegetables. Put in oven for 5 minutes.

Drizzle with olive oil and garnish with feta and fresh herbs.

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Lupin kibble, beef and roast veg salad

Kibble and veg salad

800g butternut pumpkin, peeled, cut into 2cm pieces

1 large red capsicum, deseeded, thinly sliced

1 large red onion, cut into wedges

1½ tbs extra virgin olive oil

2 tsp sumac

1 cup lupin kibble

1½ tbs lemon juice

1½ tsp wholegrain mustard

1 tsp maple syrup

400g beef rump steak

1 bunch fresh continental parsley, leaves picked

OPTIONAL:  thinly sliced seeded red chilli; snow peas


Preheat oven to 210ᵒC/190ᵒC fan forced. Line 2 baking trays with baking paper. Spread vegies over prepared trays.  Drizzle with 1 tbs oil.  Sprinkle with sumac. Season. Toss to combine. Roast for 25 minutes or until golden and tender.

Meanwhile, bring a saucepan of water to the boil.  Cook kibble in a non-stick frying pan over medium heat, stirring, for 2 minutes or until toasted.  Cool for 5 minutes. Add kibble to water.  Reduce heat to medium-low.  Simmer for 5 minutes or until al dente.  Drain.  Refresh under cold running water. Spread over a tray lined with paper towel to dry.

Combine juice, mustard, syrup and remaining oil in a bowl.  Season.

Heat a chargrill or barbecue on medium-high. Spray steak with oil. Season. Cook, turning, for 3 minutes on medium or until cooked to your liking. Transfer to a place.  Rest for 3 minutes. Trim excess fat.  Thinly slice.

Combine the vegies, kibble, parsley, steak and half the dressing in a bowl.  Toss.  Divide among plates. Drizzle with remaining dressing

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Ottolenghi’s honey and yoghurt cornbread, with a lupin twist!

Ottolenghi cornbread

We love this Ottolenghi favourite in the Lupins for Life team. For some extra depth, we have added a combination of lupin semolina and lupin flour, as well as a dash of chilli for an extra kick!  You can find the original recipe on The Guardian website.

210g unsalted butter

210g quick-cook polenta

100g lupin flour

50g lupin semolina

1tsp chilli flakes

1¾ tsp salt

1 tbsp baking powder

⅓ tsp bicarb soda

450g corn kernels (canned corn or fresh corn)

3 tbsp honey

200g Greek-style yoghurt

80ml milk

3 eggs

Preheat fan-forced oven to 210°C.

Put the butter in a 28cm-diameter cast-iron saute pan, then put it in the oven for 12-15 minutes, or until melted and browned. Pour all but a tablespoon and a half of the butter into a bowl and set the pan aside.

Meanwhile, in a large bowl, whisk together the polenta, flour, semolina salt, baking powder and bicarb.

Put the corn in a food processor and pulse a few times, until roughly chopped, then tip into a large bowl and add the honey, yoghurt, milk, eggs and chilli. Whisk to combine.

Combine the corn mixture, the bowl of browned butter and the dry ingredients. Don’t overmix.

Transfer the mixture to the buttered pan you used earlier, smoothing out the top with the back of a spoon, and bake for 25 minutes, or until the bread is golden and brown around the edges, and a skewer comes out clean from the centre. Leave to cool in the pan for at least 45 minutes before serving. 

We recommend serving for breakfast with greek yoghurt and honey, or with a poached egg, and a tomato, avocado, lime and red onion salsa! 

If you’re not a huge fan of chilli, go for some cracked pepper and about 2 teaspoons of fresh thyme instead. You might be surprised to hear it, but thyme and honey make a delicious combination!

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Green Vegie Salad

1 Avocado

1 head of Broccoli

1/3 cup Lupin Kibble

Feta (quantity up to you)

2/3 cup Tri Colour Quinoa

2 cups water

1 cup frozen peas

Mustard cream vinegarette

1 Cucumber

handful torn Basil

Mixed salad bag


Combine quinoa and kibble with water and cook until water is absorbed quinoa is fluffy.

Cut broccoli into florets and steam with a little water. Add peas in at the end to steam too.

Slice cucumber, avocado and begin to arrange on top of mixed salad and basil. Top with quinoa and kibble, feta, broccoli, peas and drizzle with vinaigrette.

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Lupin Kibble with Kale

Thanks to Dorothy for this delicious recipe!

Serves 2-4

1 cup lupin kibble

Olive oil, about 1 tablespoon

2 medium red onions, diced

1 small red capsicum, cut into small dice

2 teaspoons Spanish smoked paprika

1 bunch kale, stems removed, washed and finely shredded

Chicken stock, or 2 teaspoons stock powder and hot water

Dried basil

Slurp of red wine to taste

Optional: a couple of splashes of Maggi Seasoning (the one in the bottle)

Shaved Parmesan Cheese and Sliced Kalamata olives to serve


Soak the kibble in about 4 cups of cold water for 3 to 4 hours.

Heat olive oil in a large, deep frying pan. 

Add onion, stir a bit, then add red capsicum. When the flavours are beginning to combine, add the well drained lupin kibble and stir to combine for about 30 seconds to 1 minute.

Add paprika

Add hot stock (or hot water and stock cubes) to cover.  (This is a bit like cooking risotto). Cook for a few minutes to get the kibble cooking, all the while topping up the liquid.

Add the shredded kale. Continue to cook gently until the lupin is sufficiently softened and the kale is cooked.  This does take a while, and the kibble will remain slightly crunchy.  Sometime during this cooking, add the red wine along with more liquid as required. Add the Maggi Seasoning if using.

Keep the liquid covering the ingredients until nearly done, when the liquid can be mostly evaporated off.

Add the dried basil a few minutes before the end of cooking.

Serve with shaved parmesan and olives on top.

Note: This is easily made into a vegan dish by using vegetable stock and not adding the parmesan cheese.
It is possible to make this without pre-soaking the kibble, but the cooking will be a little longer.