Vegetarian

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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|Oct 18, 2020

  • Hash browns

    Crispy on the outside and soft on the inside.

    Australian Women's Weekly|Oct 15, 2020

  • Stuffed capsicum

    These stuffed capsicums are packed full of olives, sun-dried tomatoes and couscous for an easy vegetarian meal.

    Australian Women's Weekly|Sep 24, 2020

  • Potato samosas

    Perfect for an after school snack, link textlunch box or finger food, these potato samosas are packed full of goodness and flavour. If you're lucky enough to have any leftover, they freeze beautifully.

    Australian Women's Weekly|Sep 23, 2020

  • Nacho bowls

    Sharing is nacho problem here!

    Test Kitchen|Sep 22, 2020

  • Eggplant parmigiana

    Our favourite Italian vegetarian bake.

    Australian Women's Weekly|Sep 20, 2020

  • Mushroom arancini

    You won't be able to get enough of these.

    Australian Women's Weekly|Sep 17, 2020

  • Zucchini and haloumi slice

    It's the classic slice you know and love with a tasty vegetarian twist.

    Australian Women's Weekly|Sep 17, 2020