Vegan

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  • Shepherdless pie

    A vegan twist on the classic shepherd's pie made with lentils, mushrooms and a polenta topping. It's just as hearty as the original and oh-so tasty!

    Australian Women's Weekly|Feb 13, 2020

  • Choc-nut brownie balls

    Grab one of these choc-nut brownie balls for a rich fudgy treat that's naturally sweetened with dates.

    Australian Women's Weekly|Feb 13, 2020

  • Roasted cauliflower with miso glaze

    Whether you're following a meat-free diet or are just looking for creative ways to up your vegie intake, try this delicious whole roasted cauliflower.

    Australian Women's Weekly|Feb 13, 2020

  • Beer-battered tofu and wedges

    Flaky flavourful tofu in a crispy beer batter served with wedges for a vegan take on the classic fish and chips.

    Australian Women's Weekly|Feb 12, 2020

  • Coconut scones

    A fresh take on the English classic (and they're vegan).

    Australian Women's Weekly|Feb 05, 2020

  • Japanese-style tofu salad

    Sometimes you've just gotta try something new. This easy tofu salad is full of fresh flavours that will make you happy you did.

    Australian Women's Weekly|Jan 29, 2020

  • Green minestrone with pesto

    Fresh, filling and packed with spring flavours this green minestrone makes a delicious lunch or light dinner.

    Australian Women's Weekly|Jan 23, 2020