Shannon Martinez’s vegan cheese dip with spicy vegan chorizo
The Rock star plant-based chef shares her Spanish-Mexican queso dip with spicy vegan chorizo. A party snack that caters to dietaries, and is utterly delicious.
Shannon Martinez’s paella verde
A lighter riff on Spanish paella - that's also vegan.
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Harissa-roasted cauliflower with preserved-lemon dressing
A warm vegetarian salad that punches above its weight in the flavour stakes.
Very good, very vegan recipes
Whether you're a veteran of veganism or just looking for the perfect meat-free Monday meal, these plant-based recipes have you covered.
Berbere-spiced pumpkin with broccoli fatteh
This vegan-friendly dish can be served individually as a main or as a side to share.
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Alice Waters’ pounded almond and mint pasta sauce
Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.
Vegan desserts
Just because you're following a vegan diet, doesn't mean that sweet tooth disappears.
Yuzu cream tarts with ginger strawberries
It's hard to believe that these beautiful gluten-free and dairy-free tarts are completely vegan.
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Roasted beetroot carpaccio
This stunning roasted beetroot carpaccio is more than just a pretty face – it’s complex, earthy and flavoursome.
Bigger, better, as vegan as ever: Shannon Martinez’s Smith & Deli reopens in Melbourne
The influential plant-based deli has hopped over from Fitzroy to Collingwood. And together under the one roof with its sister restaurant, Smith & Daughters, the new spot is poised to become Australia’s biggest vegan destination.
Citrus and pomegranate salad with verjuice-shallot dressing
That's a good-looking salad.
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Artichoke, butter bean and fennel bruschetta
A springtime bruschetta that works best for lunches and light suppers.
Smith & Daughters’ Shannon Martinez to open vegan mega-venue in Melbourne
It’s a case of two becoming one, with the chef announcing plans to merge Smith & Daughters and Smith & Deli under one roof in Collingwood.
Jacqui Challinor’s smoked eggplant and pomegranate salad
For lovers of eggplant.
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Roasted cauliflower, Brussels sprout and chickpea salad
A warm roast vegetable salad, brightened with chimichurri.
Sixpenny’s pesto alla Trapanese
Chef Dan Puskas' take on the Sicilian pasta sauce.
Tony Tan’s eggplant, coconut and tamarind sambal
A sambal that hits all the right sour and spicy notes.
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Tony Tan’s vegetarian dan dan mian
A meat-free take on the Sichuanese favourite.
Dinish (Ethiopian potato, cabbage and carrot stew) by Saba’s Ethiopian Restaurant
The Ethiopian stew that's low in spice but full of flavour.
Hamli (Ethiopian braised greens) by Saba’s Ethiopian Restaurant
A quick and simple braise in celebration of Chinese broccoli.
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Mushroom mapo tofu
Our vegetarian take on the much-loved Sichuanese dish.
Summer tomato curry with cauliflower rice
This tomato curry with cauliflower rice is a simple vegetarian meal. Add a dollop of yoghurt for richness if you like.
Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
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Brent Savage’s coal-roasted eggplant with black garlic
A smoky, textural, all-eggplant affair.
Louis Tikaram’s vegan ma po tofu
The Stanley chef's meat-free take on the Sichuanese classic.
Saba Alemayoh’s birsen (red split lentil stew)
The owner of Saba's Ethiopian Restaurant in Melbourne shares the recipe for her favourite legume recipe of all time.
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Adam Wolfers’ carrot schnitzel
The much-loved crumbed vegetable dish from the chef's pop-up restaurant Ételek.
Stuffed zucchini flowers with basil sauce
The showstopper entrée to impress.
Grilled peppers and flatbread salad
Eat a rainbow with this rustic summer salad.
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Hummus with blistered tomatoes
Love hummus? Build a meal around it.
Sydney’s Paperbark is closing this week
But another successful vegan pasta-and-gnocchi trattoria will rise from the ashes.
A classic Waldorf salad
Apples, celery, walnuts and a dash of high society: yes sir, this is one fine salad.
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JoyBird’s pea and barley salad
An ideal side for your next roast chicken.
La Casita’s guacamole with jalapeño and totopos
A recipe inspired by Mexican food doyenne Diana Kennedy.
Beetroot, chickpea and za’atar salad
Roasted beetroot. Tender chickpeas. The zing of za'atar. It's a combination that just works.
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Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
A hearty vegan dish that's good as a side or eaten on its own.
Tony Tan’s eggplant and broad beans with soy-sesame dressing
You love eggplant but you're short on time. This is the recipe for you.
Fleet’s cabbage and kale slaw with roasted yeast dressing
Discover the wonders of savoury yeast – it adds a umami punch to this slaw.
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Cloud-ear salad with tofu and soy beans
An easy comfort dish to eat with rice or as part of a shared banquet with family and friends.
On the pass: Kitty Hong Xiao of Sydney vegan restaurant Bodhi
The dumpling maestro on the challenges of being a female chef, the evolution of Chinese cuisine and which dish she has made millions of times throughout her career.
10 vegan pasta recipes that are big on flavour
Even omnivores will want to have a crack at these.
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Vegan salads to induce food envy in carnivores
Animal products, take a back seat. These recipes celebrate all the leafy, nutty and grainy potential of these colourful salads.
Carrot, orange and harissa salad
It tastes as good as it looks.
Grain salad with tahini, grilled spring onion and baharat dressing
Buckwheat, barley and baharat. It's combination that will awaken your tastebuds.
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The Sydney vegan gnocchi with a cult following
Opening an all-vegan Italian joint in Sydney's eastern suburbs is a challenge. But this neighbourhood restaurant is a hit with diners.
How to make nukazuke (bran-fermented Japanese pickles) with Rough Rice
Master fermenter Adam James, of Hobart’s Rough Rice, on how to make crisp and refreshing nukazuke pickles.
Roasted vegetables with preserved-lemon dressing
A bright, well-balanced dressing can take a roast dinner in new directions.
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Sweetcorn with coconut milk
Part soup, part gentle curry, this brothy-y recipe is best served with rice and noodles. Add curry leaves and fish sauce for extra dimension.
Cauliflower, pomegranate and quinoa salad
A salad that's all crunch and freshness.
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Capitano’s caponata
A vegan Italian dish with a deep, layered umami base that's rich like a stew.
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Cress salad with ginger-date dressing
An Ottolenghi-ish salad brimming with goodness, and a sweet and tangy date dressing.
Char-grilled capsicum salad with sherry vinaigrette
The perfect plate to bring to barbecues.
Penne with ginger and tomato
Ginger with pasta? Trust us.
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GT taste tests the menu at Smith & Daughters
The Fitzroy restaurant and delicatessen has become an institution since opening its doors in 2014. And it's not just vegans lining up to get a taste of the plant-based menu. We stop by to find out what all the fuss is about.
Sweet potato and black bean rice bowl
Call this a power bowl if you like – we just call it super-tasty. There are layers of Mexican-inspired flavour in this deeply satisfying dish.
Peach and basil sorbet
No ice-cream maker? No problem.
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Eggplant, tofu and sugarsnap peas with ginger and soy dressing
A light, refreshing salad that sings with Asian-style flavours.
Matcha-coconut pudding
If you love bubble tea, you're in for a treat with this chilled pudding dotted with pearls of tapioca.
Bar Sacaren’s crisp-fried okra
Cooking the okra a little longer results in a wonderful caramelised flavour that could have you rethinking any reservations you had towards this pocket rocket of a vegetable.
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Sydney restaurant Alibi now serves vegan high tea
It’s all power to the plants at Matthew Kenney’s Sydney restaurant, where lemon meringue tarts, quiches and ramen are on the menu this spring – and it’s all 100 per cent vegan.
Dietary requirements: intolerances, allergies and crazy quirks
It’s not unusual for a menu to cater to dietary requirements. But even the most accommodating chef has been challenged by requests that go beyond the typical demands for vegetarian, gluten-free and vegan dishes.
Eggplant lines
Miznon chef Eyal Shani is at his finest in this simple eggplant recipe with an unusual presentation.
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Roasted pumpkin with zhoug
Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.
Freekeh and shaved cauliflower salad with herb dressing
While we love cauliflower roasted, using it raw and shaved whisper-thin adds a lovely textural element to salads.
Alejandro Cancino’s new vegan restaurants: the game plan
After his shock departure from Brisbane fine-diner Urbane, chef Alejandro Cancino plans to change the way we think about vegan food. And it all starts with a café on the Sunshine Coast.
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Crumbed tofu with kimchi dressing
This dish couldn't be further from the stereotypes that plague tofu as being a bland ingredient. Prepare your tastebuds for spice and crunch.
Grilled bean salad with lentils
The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.
Charred lettuce and pea salad with charred lemon dressing
Crunchy green salads are often underrated but they brighten any meal. Here we've scorched the lettuce and sugar snap peas lightly on the barbecue to add a little smoky flavour.
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Pineapple carpaccio with mango sorbet
Tropical flavours are given room to shine in this super simple dessert.
Tomato and mixed-grain salad with black garlic dressing
No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.
Strawberry, cherry and raspberry salad with raspberry sorbet
Double-down on the vibrant flavours of summer berries with a simple sorbet to go with your fruit salad.
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Oranges with dates, nuts, mint and quatre-épices
Fragrant spices, dates and nuts lend a Moroccan flavour to this simple orange salad.
Poly’s potato scallops
This riff on the classic Australian snack by Poly's head chef Mat Lindsay is a more grown-up version, but just as moreish.
Carrot and burghul salad
Packed lunch, picnic salad or as part of a barbecue - there's not much this salad can't handle.
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Insalata primavera
This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.
Dave Pynt’s radish and butter lettuce salad
This quick and easy salad has been a mainstay on the Burnt Ends menu since day one.
Caramelised pumpkin, corn and lentil bowl
This brightly coloured pumpkin, corn and lentil bowl makes for a picture-perfect lunch.
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What is aquafaba?
Aquafaba is growing in popularity among the vegan community as an egg substitute. But what exactly is this strange sounding ingredient?
Cannellini bean and beetroot salad
Fermented cabbage gives this cannellini bean and beetroot salad an extra dimension.
Carrot and almond hummus
This carrot and almond hummus is perfect for entertaining. Add grilled chicken and a herb salad to turn it into a delicious lunch.
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Curtis Stone’s green beans, radishes and chimichurri
A simple vegetable side dish from Curtis Stone's restaurant Gwen.
Automata’s radicchio salad with blistered grapes, shallot and za’atar
Upgrade your autumn salad with this winning recipe from Sydney restaurant Automata.
Restaurant Hubert’s shiitakes à la Grecque
Pickling the shiitakes after they're grilled adds a whole new dimension to their flavour, says Restaurant Hubert's chef Daniel Pepperell.
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Finger fennel with farro and curry dressing
Finger fennel, a thinner variety with a less prominent bulb, is available from select greengrocers.
Putting vegan cheese to the test
If you can’t or won’t eat dairy products and a cheese-free future isn’t one worth living, there’s another option.
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Three Blue Ducks’ watermelon and radish salad
Australian Gourmet Traveller chef's recipe for watermelon and radish salad
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White-bean dip with pita crisps
Emma Knowles fast recipe for white-bean dip with pita crisps.
Africola’s curried young coconut salad with sorrel
Duncan Welgemoed recipe for curried young coconut salad with sorrel from Africola restaurant in Adelaide.
Radish, pear and seaweed salad with miso dressing
Seaweed is the new black.
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Cauliflower fritters with lemon
Australian Gourmet Traveller fast recipe for cauliflower fritters with lemon.
Shaun Quade’s almond-milk chia with berries and watermelon in eucalyptus-hibiscus syrup
Australian Gourmet Traveller recipe for almond-milk chia with berries and watermelon in eucalyptus-hibiscus syrup by Shaun Quade.
Grilled nectarines with coconut tapioca
A light and easy dessert that sings with the stonefruit of summer.
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Toasted corn and spelt with miso dressing
Australian Gourmet Traveller recipe for toasted corn and spelt with miso dressing.
Young coconut and papaya bubble soup
Australian Gourmet Traveller recipe for young coconut and papaya bubble soup.
Pea and cucumber rice salad
Australian Gourmet Traveller recipe for pea and cucumber rice salad.
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Spiced pumpkin soup
A chic twist on your mum's traditional recipe.
Roast tomato minestrone
Australian Gourmet Traveller recipe for roast tomato minestrone.
Paula Wolfert’s orange and grated carrot salad with orange-flower water
Recipe for orange and grated carrot salad with orange-flower water by Paula Wolfert.
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Stokehouse’s candied walnuts, fried spiced cauliflower, currants and pine nuts
It might seem like an unusual array of ingredients, but together, it just works.
Tabbouleh of spring beans, seeds and nuts
Australian Gourmet Traveller recipe for Tabbouleh of spring beans, seeds and nuts