Vegan

Coconut scones

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

Australian Women's Weekly|Feb 05, 2020

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  • 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

  • Marjoram and malt vinegar tomatoes

    Serve these on an open-faced sandwich, or in salad or pasta salads. They also make a great smoky tomato sauce.

    Australian Women's Weekly|Jan 15, 2020

  • Vegan roast

    This clever roast is a vegan take on the turducken.

    Australian Women's Weekly|Dec 15, 2019

  • Crispy roast potatoes with rosemary salt

    Soft and fluffy on the inside, crispy on the outside and with fragrant rosemary salt these roast potatoes will complement your Christmas lunch.

    Australian Women's Weekly|Dec 05, 2019

  • White bean, avocado and capsicum salad

    This 5-ingredient salad is full of protein-rich white beans. Finished with a simple red wine vinegar dressing, it's not only easy, it's also delicious and budget-friendly too.

    Australian Women's Weekly|Oct 27, 2019

  • Crispy Thai tofu with pomelo slaw

    Marinated in Thai spices and chargrilled, this delicious tofu recipe absolutely bursting with flavour. Alongside a pomelo slaw, this is a refreshing dinner any night of the week.

    Australian Women's Weekly|May 27, 2019