Vegetarian
See allVegetarian recipes that will nourish you from the inside, including meat-free dishes, whether you’re striving for a cruelty-free diet or just seeking to boost your vegetable intake.
Beetroot and zucchini pakoras with mint yoghurt
Packed with vegetables and spices, these colourful pakoras make excellent finger food.
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Honey soy roasted vegetables
Honey and soy and a sprinkle of sesame seeds give these roasted vegetables a delicious flavour and texture.
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Fresh summer salad
Use fresh pineapple, if preferred. Note
Aloo gobi
Aloo means potato and gobi, cauliflower, to an Indian cook, but this easy-to-make dry curry means delicious in anyone's vocabulary.
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Eggplant and capsicum salad with preserved lemon
Serve this spicy eggplant and capsicum salad as part of a mezze-style lunch spread.
Curried rice and lentils with fried onions
Microwave Curried Rice mixture suitable. Note
Thyme and tofu stir-fry
Not suitable to microwave. Not suitable to freeze. Note
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Baked mushrooms with tomato and basil
These easy stuffed mushrooms are divine served with a fresh green salad and crusty bread.
Rigatoni with zucchini, lemon and mint
This delicate pasta dish combines the loveliest of summer flavours.
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Shallot tartlets
These delicious tarts have a buttery crust and make a fantastic light lunch served with salad.
Indian vegetable fritters
Serve these spicy, crunchy fritters with a dollop of yoghurt for the perfect savoury snack.
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Pea, semi-dried tomato and bocconcini pasta
Semi-dried tomatoes are packed with that delicious, punchy flavour. Some greens, pasta and a drizzle of oil is all you need to make them sing. Use frozen peas, if fresh ones aren't available.
Vegetarian sang choy bow
For a non-vegetarian option, substitute tofu with lean chicken mince. You could use butter lettuce leaves, if you prefer. For extra heat, add an extra fresh long red chilli. Note
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Wild rice and orange stuffed tomatoes
Wild rice has a hearty 'nutty' flavour and is well worth paying a little extra for. Teamed here with flavoured with orange and herbs, it makes a delicious and filling vegetarian meal.
Corn fritters with tomato chutney
You need 1 medium fresh corn cob, weighing about 125 grams after being trimmed. You can cook more than 1 fritter at a time, but don’t overcrowd the pan. Note
Cheese polenta with mushroom rosemary sauce
ham option Sprinkle with finely chopped ham. Note
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Chana masala
Chana masala is a deliciously spicy vegetarian chickpea curry, best served with steamed basmati rice, yoghurt and naan.
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Vegetarian paella
This colourful vegetarian paella strays slightly from the traditional form, but is well worth the adaptation.
Black olive tapenade
Sometimes nicknamed “yuppie Vegemite”, this classic Provençal preparation is used as a dip for raw vegetables, spread on bread and pizza, and served with fish and meats. Note
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Ricotta & capsicum ravioli with rocket dressing
OK these can be a little fiddly, but we've used ready made wonton wrappers here so that makes things a little easier, and just as delicious. Your guests will be impressed!
Cabbage salad
Use a mandolin or V-slicer if you have one, to finely shred the cabbage and slice the radishes. Note
Tofu and vegetable patties
Any leftover mashed vegetables can be used to make the tofu and vegetable patties, just be sure to use a total of ¼ cup (3 tablespoons) of mash along with the 2 teaspoons of rice flour. Note
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Broad bean dip
This creamy vegan dip combines healthy broad beans with the flavours of mint, lemon, cumin and paprika. It's the perfect addition to your next party menu
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Vegetable moussaka
Moussaka is a classic Greek dish, that is well known for both its vegetarian and meat based version. We've gone vegetarian here and the result is healthy and delicious. Serve with a green salad.
Kumara & goat’s cheese tart
Topped with a baby kale salad, this easy vegetarian tart is so delicious with its buttery pastry crust and golden filling of roasted kumara and goat's cheese.
Three-cheese vegetarian lasagne
Trying meatless Monday? This recipe is a great option for any vegetarian occasion and is a real crowd pleaser.
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Tomato and feta toasts
This mezze is very simple. Success lies in the quality of the ingredients: choose ripe tomatoes, good bread and quality oil.
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Grilled tomato and red capsicum gazpacho
Originally from the Spanish region of Andalusia, gazpacho is a soup made from raw blended vegetables. We've grilled the tomato and capsicum here for a more intense flavour. Serve chilled, with parmesan croutons.
Spinach and eggplant lasagne stacks
These delicious lasagne stacks use grilled eggplant slices instead of lasagne sheets, making it a lighter version of the usually heavy traditional lasagne.
Mochaccino tartlets
The tart cases we used were bought frozen and unbaked; they come ready-to-bake in foil cases and measure 6.5cm in diameter. They are available from supermarkets. Tartlets can be made a day ahead, keep refrigerated.
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Baked ricotta with chilli and parmesan
This baked ricotta is perfect for picnics, just cover with chilli and parmesan and bake it that morning.
Roasted capsicum and goat’s cheese terrine
This beautiful looking terrine is a feast for both the eyes and the taste buds. The spinach and walnut pesto finishes off the dish perfectly; serve as a starter, or accompanied with a salad for a light lunch.
Free-form spinach and ricotta pie
Perfect for a picnic or casual lunch, these freeform spinach and ricotta pies are easy to make and delicious either hot or cold.
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Mediterranean vegetable and haloumi bruschetta
Serve up this delicious Mediterranean style bruschetta at your next gathering. Haloumi is a cheese that just begs to be grilled, and combined with tomatoes, basil and capers it is out of this world.
Tandoori potato and pumpkin pizza
Lamb option; cook lamb fillets in heated large non-stick frying pan until browned all over; slice thinly. Place on top of non-vegetarians’ portions of pizza; cook as above. Note
Indonesian-style fried rice
Nasi goreng seasoning mix is available from Asian grocery stores and the Asian section of large supermarkets. Note
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Cauliflower with sour cream and bacon
This cheesy, creamy baked cauliflower is comfort food at its best.
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Tropical toasted muesli
There's more yummy goodness packed into this tropical toasted muesli than one jar should be able to hold. Crunchy, nutty and sweet in all the right proportions.
Antipasto melt
Ready within 5 minutes, these easy grilled mini pizzas are delicious and make a perfect mid-week dinner.
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Vegetable soup
Chicken stock can be substituted for dashi. You can add 100g tofu or 150g minced pork or chicken for a more substantial soup. Note
Herbed artichoke and tomato sauce with spirals
This easy vegetarian pasta dish is perfect for the whole family.
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Couscous with orange and pumpkin
Naturally sweet pumpkin and orange make for a delicious dish of couscous.
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Cauliflower, potato and bean curry
You can substitute equivalent weights of peas, capsicum, mushrooms or zucchini if you prefer them to the vegetables suggested. Note
Turnip soup
This wholesome soup is a tasty and healthy winter meal option.
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Crostini with fetta, artichokes and rocket
If you don’t have the time to make the crostini, ready-made crostini can be found in various flavours in most delicatessens and some supermarkets. Note
Green vegetable pie with yellow split pea dip
Kefalotyris is a semi-firm greek sheep’s or goat’s milk cheese. Although called a pie, this traditional greek vegetable and herb packed recipe contains no pastry and is held together with eggs and fetta. Note
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High-fibre chewy fusion balls
Store the balls in an airtight container, separated with baking paper, at room temperature, for up to 1 week. Note
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Quick & easy bouillabaisse
Use the best fish stock you can get for this recipe as the flavour relies on a good stock. Note
Eggplant, fetta and semi-dried tomato salad
Make sure you use prepared white horseradish in the dressing and not the blended condiment sold by the name of horseradish cream. Note
Blue cheese dip
This flavoursome dip goes well with crudités, potato wedges or barbecued chicken wings.
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Picnic noodle cake
Picnic noodle cake can be prepared a day ahead. Keep covered in the refrigerator. Note
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Hummus
Enjoy this classic Middle Eastern dip with vegetable sticks, crackers, bread or meats. It's easy to make and packed full of the goodness of chickpeas.
Mediterranean vegetable terrine
This brightly coloured and healthy terrine makes a lovely light lunch, served with salad, or a perfect starter.
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Crunchy asian rice salad
sesame dressing Perilla leaves, also known as shiso leaves, belong to the mint family and are available in green and purple-red varieties from Asian grocers. Use the leaves whole or shredded, as an ingredient or a condiment. You can use mint leaves instead. Note
Baby carrots and brussels sprouts
If you prefer, substitute finely sliced zucchini or trimmed asparagus for the sprouts. Note
Corn fritters with cucumber salad
You can use 1½ cups (240g) of fresh or thawed frozen corn kernels instead of canned if you prefer. Note
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Little white lamingtons
If you're looking for a new twist on an old favourite, these little white chocolate lamingtons are the business. Bite-sized pieces of feather-light sponge, dipped in white chocolate and coated in moist shredded coconut.
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Warm pasta, pea and ricotta salad
if you can’t find orecchiette pasta, replace it with penne. Note
Indian-spiced quinoa cakes with tomatoes
Quinoa earns superfood status as it boasts an impressive nutritional profile. It has double the protein of rice and provides all of the essential amino acids the building blocks of protein. Note
