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Quick-as-lightning vegetarian recipes

No time to fuss about. Whip up these meat-free recipes, fast.
Roasted vegetables with preserved-lemon dressing

Roasted vegetables with preserved-lemon dressing

There’s no need to fuss about with vegetarian recipes. These dishes are meat-free, flavour-full and ready in minutes. We have mushrooms braised with polenta, simmered in miso soups, or braised in vegetarian ma po tofu; lentils made into salads and spiced coconut-based curries; and lots of speedy ways to eat your greens. Vegetarians and omnivores alike will be clamouring for these.

Photo: Ben Dearnley

Zucchini and potato croquettes

Photo: James Moffatt

Artichoke, butter bean and fennel bruschetta

Photo: James Moffatt

Roasted mushrooms with asparagus and goat’s cheese

Photo: Alicia Taylor

Spaghetti with “no cook” tomato-chilli sauce

Photo: James Moffatt

Summer tomato salad with butter beans and Bloody Mary dressing

Photo: James Moffatt

Couscous with haloumi and honey-chilli apricots

Photo: James Moffatt

Blue cheese and leek tarts with roasted grapes

fork in bowl of pasta
Photo: James Moffatt

Mixed pepper and pecorino pasta

Photo: James Moffatt

Mushroom mapo tofu

Coconut-curried lentils

Photo: Ben Dearnley

Hamli (Ethiopian braised greens) by Saba’s Ethiopian Restaurant

Braised mushrooms with polenta
Photo: Alicia Taylor

Braised mushrooms with polenta

Miso noodle soup with mushroom and ginger recipe
Photo: Ben Dearnley

Miso noodle soup with mushrooms and ginger

Tofu with chilli jam and spring onions
Photo: William Meppem

Tofu with chilli jam and spring onions

Gnudi with brown butter
Photo: William Meppem

Gnudi with brown butter

Linguine with walnut-parsley pesto recipe
Photo: William Meppem

Linguine with walnut-parsley pesto

Pumpkin pilaf with ricotta and pepitas recipe
Photo: Ben Dearnley

Pumpkin pilaf with ricotta and pepitas

Mushroom and pine nut brown rice bowl
Photo: Benito Martin

Mushroom and pine nut brown rice bowl

Red lentil soup with yoghurt and coriander
Photo: Ben Dearnley

Red lentil soup with yoghurt and coriander

Photo: Chris Chen

Tomato and spring onion omelette

Photo: Ben Dearnley

Beetroot, feta and lentil salad

Insalata of bitter leaves, lentils,  onion and pecorino
Photo: Chris Chen

Insalata of bitter leaves, lentils, onion and pecorino

Photo: John Paul Urizar

A classic cauliflower soup

Photo: Chris Chen

Sweetcorn with coconut milk

Photo: Chris Chen

A cheat’s recipe for spinach and ricotta ravioli

Green minestrone with chickpeas and lemon
Photo: John Paul Urizar

Green minestrone with chickpeas and lemon

A green frying pan holding a mixture of fried eggs and tomato, topped with crumbled feta and chopped green herbs.
Photo: William Meppem

Shakshuka

Braised kale with mascarpone polenta
Photo: Ben Dearnley

Braised kale with mascarpone polenta

Parsnip soup with hazelnut and thyme butter
Photo: Alicia Taylor

Parsnip soup with hazelnut and thyme butter

Cauliflower mac and cheese
Photo: Ben Dearnley

Cauliflower mac and cheese

Silverbeet, pumpkin and farro broth
Photo: Ben Dearnley

Silverbeet, pumpkin and farro broth

Chana masala
Photo: Ben Dearnley

Chana masala

Cream of pumpkin soup
Photo: Vanessa Levis

Pumpkin soup

Herb frittata with mushrooms
Photo: Ben Dearnley

Herb frittata with mushrooms

Gnocchi with demi-glace and sage
Photo: Ben Dearnley

Gnocchi with demi-glace and sage

Couscous with roasted okra, dates and preserved lemon
Photo: Ben Dearnley

Couscous with roasted okra, dates and preserved lemon

Linguine with chilli and rocket
Photo: Ben Dearnley

Linguine with chilli and rocket

Haloumi and radish skewers
Photo: Ben Dearnley

Haloumi and radish skewers with apple and pomegranate

Beetroot, feta and lentil salad

Zucchini flower, mint and pecorino penne
Photo: Ben Dearnley

Zucchini flower, mint and pecorino penne

Photo: Ben Dearnley

Roasted vegetables with preserved-lemon dressing

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