Vegetarian

Vegetarian recipes that will nourish you from the inside, including meat-free dishes, whether you're striving for a cruelty-free diet or just seeking to boost your vegetable intake.

Three-ingredient plum tart

Make use of luscious in-season stone fruits for this easy three-ingredient dessert.

Australian Women's Weekly|Jan 15, 2020

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  • 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

  • Cheesy cauliflower bake

    The best way to eat cauliflower is smothered in plenty of cheesy sauce.

    Australian Women's Weekly|Jan 15, 2020

  • Vegetable stir-fry

    A quick and easy stir-fry full of fresh vegetables that can be on the table in 30 minutes.

    Australian Women's Weekly|Jan 07, 2020

  • Classic macaroni cheese

    Macaroni cheese is the iconic soul-warming comfort food. Made with a proper bechamel sauce and topped with a scattering of crispy breadcrumbs, this version has all the tender, crunch, and cheesiness you could want.

    Australian Women's Weekly|Jan 03, 2020

  • 20 best lentil recipes

    Our most satisfying meals with lentils including soups, salads, curries, casseroles and pies.

    Australian Women's Weekly|Jan 01, 2020

  • Fennel-cheese pan stuffing

    We all know stuffing is worthy of a dish of it's own. This fennel and cheese version will perfectly complement your main meal.

    Australian Women's Weekly|Dec 19, 2019

  • Salted honeycomb

    We love the fun and drama that comes with making honeycomb! Here, we've added a modern and elegant touch to a favourite recipe with maple syrup and a generous sprinkling of sea salt.

    Australian Women's Weekly|Dec 17, 2019

  • Mediterranean grain salad

    If you're looking for a healthy salad with a difference, try this Cypriot-inspired Mediterranean grain salad packed with lentils, brown rice, quinoa, seeds, nuts and fresh herbs.

    Australian Women's Weekly|Dec 17, 2019

  • Vegan roast

    This clever roast is a vegan take on the turducken.

    Australian Women's Weekly|Dec 15, 2019

  • Mushroom and spinach bruschetta

    Bruschetta is an antipasto, or starter, from Italy that like so many other Italian delights has been adopted by the rest of the world! This spinach and mushroom version is simple but yummy.

    Australian Women's Weekly|Dec 08, 2019