Vegetarian

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  • Classic mashed potatoes

    The trick to making really smooth mashed potatoes is to use hot milk. For a mildly garlicky version, add some peeled cloves to the water with the potatoes and mash through.

    Australian Women's Weekly|Aug 30, 2020

  • Ratatouille

    A spicy ratatouille recipe, a touch of chilli adds a spicy punch to this rustic French classic. Fabulous served as a side to a roast leg of lamb.

    Australian Women's Weekly|Aug 12, 2020

  • Mixed mushroom stroganoff

    This mushroom stroganoff is so quick, easy and tasty that you won't miss the beef!

    Australian Women's Weekly|Jul 12, 2020

  • Vegetarian moussaka

    Layers of roasted eggplant and potatoes with a chunky tomato and lentil sauce and topped with creamy ricotta bechamel sauce!

    Australian Women's Weekly|Jul 08, 2020

  • Winter vegie bowl

    When your body is crying out for a healthy, nourishing lunch or dinner, but the weather is cool, this beautiful winter vegie bowl comes in very handy.

    Australian Women's Weekly|Jul 06, 2020

  • Silverbeet and ricotta dumplings

    These tasty cloud-like dumplings swimming in tomato sauce are guaranteed to impress.

    Australian Women's Weekly|Jul 02, 2020

  • Vegetarian Thai yellow curry

    Spice things up in the kitchen tonight with this delicious vegetarian Thai yellow curry from The Australian Women's Weekly's Almost Vegetarian cookbook, available where all good books are sold.

    Australian Women's Weekly|Jun 29, 2020

  • Hot chocolate souffles

    Souffle has a reputation for being a difficult dish to tackle, but these individual hot chocolate souffles are certainly worth the effort, especially topped with Irish cream liqueur and ice-cream.

    Australian Women's Weekly|Jun 28, 2020

  • Pumpkin, capsicum and fetta stuffed mushrooms

    These tasty stuffed mushrooms are packed full of goodness and wonderful texture. They're great served as a starter for a dinner party with friends.

    Australian Women's Weekly|Jun 17, 2020

  • Stuffed capsicums

    Baked until soft and sweet and stuffed with lentils, quinoa, fetta, and black olives for a truly impressive meal.

    Australian Women's Weekly|Jun 17, 2020

  • Baked rice custard

    You'll want to give this one last run before winter's out.

    Test Kitchen|May 29, 2020