Vegan

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

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  • 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

  • Coconut rice

    Coconut rice is an authentic Asian-style side dish.
    Coconut milk and ginger impart a delightful flavour, perfect for serving with curries and stir fries.

    Australian Women's Weekly|Oct 16, 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

  • Mandarin marmalade

    Winter is the perfect time to make mandarin marmalade as beautiful in-season produce hits the shelves!

    Australian Women's Weekly|May 20, 2019

  • Fruit salad rice paper rolls

    This fruit rice paper roll recipe is a surprising spin on your every day rice paper rolls.

    Australian Women's Weekly|Feb 27, 2019

  • Vegan tiramisu

    This raw tiramisu recipe is a modern take on the classic tiramisu. Vegan, sugar-free, and dairy-free, this cake features the same creamy chocolate and coffee flavours you know and love. You will need to start this recipe 1 day ahead.

    Australian Women's Weekly|Feb 10, 2019