Vegetarian Archives - Gourmet Traveller

Grilled eggplant and freekeh salad with sheep's milk labneh and fig leaf oil

Grilled eggplant salad with freekeh, artichoke, tomato and labne

This Mediterranean-inspired eggplant salad is as nourishing as it is delicious.

Heirloom tomatoes and peaches with white bean and hazelnut tarator

Vegetarian Christmas recipes, from snacks through to mains

Because Christmas doesn't have to be an all-ham affair.

Woodcut’s potato and mushroom gratin with fried sage and black garlic butter

An elevated take on a crowd pleasing dish.

Roasted sweet potato with chickpea miso and seaweed salt

Woodcut’s roast sweet potato with chickpea miso and seaweed salt

This vegetarian side makes for a showstopping centrepiece.

Woodcut’s whole-roasted cauliflower with caramelised pine nuts and raisins

Roasted cauliflower is a traditional vegetarian showstopper.

65 of our best vegetarian recipes

You can make friends with salad, as these fresh, light and flavour-packed vegetarian dishes show.

Kimchi fritters

Fermented and spiced, kimchi is a classic Korean ingredient. And trust us when we say, it's perfection in fritter form.

Beetroot salad with feta and lentils

We all know someone who thinks salads are boring. Consider them converted with this flavour-packed number.

Eggplant parmigiana

There's a little labour involved in frying the eggplant slices before layering them, but the result is worth it.

Roast pumpkin recipe fig fatteh with whipped feta

Roast pumpkin and fig fatteh with za’atar and whipped feta

Our Levantine-inspired roast pumpkin and fig fatteh recipe for autumn cooking and group feasts.

Aerial view of a circular tart topped with long slices of leeks.

Bitter greens, leek and Comté tart

Use whichever cheese you have in the fridge - or keep it interesting by adding a few different types.

Crisp eggplant schnitzel with yasai itame

Crisp, panko-crumbed eggplants are perfectly paired with a Japanese yasai itame.

Udon noodles recipe stir fried with mustard greens, mushroom, tofu and peanut sauce

Stir-fried udon noodles with mustard greens, tofu and peanut sauce

A fast vegetarian udon noodle recipe that takes little time to make but is big on flavour.

Japanese Zucchini skewers on dark coloured plate

Yakitori Yurippi’s zucchini skewers

Make these simple zucchini skewers the next time you're planning a gathering.

Vegetarian winter soups that will be on high rotation

Keep warm and nourished.

Three red peppers stuffed with rice on a dainty plate

Bar Louise’s piquillo peppers with spiced rice

Stuffed peppers are a Spanish staple - and these ones filled with spiced rice belong on any table.

Baharat cauliflower and walnut-bread sauce

A Middle Eastern spin on roast cauliflower that makes for a quick and easy vegetarian crowd-pleaser.

Sweet and sour eggplant skewers with coconut and kale sambal

Influenced by Sri Lanka, this punchy sambal shifts tangy vegetarian skewers into holiday mode. Add fish or chicken to dial up the protein.

Mushroom skewers with mojo sauce and flatbread

Vegetarian canapés, snacks and other meat-free party starters

Who says vegetables aren't fun?

Zucchini and haloumi skewers with mint dressing

25 vegetarian recipes worthy of your next barbecue

Because meat doesn't have to be king of the 'cue.

Broccoli and cauliflower Peruvian fried rice

This quick and easy Peruvian fried rice is the perfect meal to get your five serves of vegetables in.

Bird's eye view of smoked beetroot dish with pink salad leaves in a white bowl atop a terrazzo surface

Alanna Sapwell’s smoked beetroot, agrodolce and hazelnuts

This colourful, smoky and vegetarian entrée makes for a perfectly balanced starter or side dish.

Turkish eggs with samoon

Though somewhat labour intensive, we promise that baking your own traditional Iraqi bread makes this meal even more delicious.

Spiced eggplant and chickpea fatteh

This fragrant and savoury Middle Eastern breakfast dish is just what you need to shake up your morning routine.

Helly Raichura’s stir-fried warrigal greens and vegetables (shak bhaja)

Use any starchy vegetable in place of Kent pumpkin and Desiree potatoes to achieve the same intensely savoury profile of this aromatic side dish.

A large, steak-like piece of cauliwflower, crusted with dukkah and served on a large white plate with a side of tahini, pickled onion and green herb salad.

Dukkah-crusted cauliflower with tahini

Cutting cauliflower into thick, steak-like pieces and roasting it at a high temperature allows it to steam and brown at the same time, achieving a lovely creamy inside, and a crisp golden outside.

Harissa-roasted cauliflower with preserved-lemon dressing

A warm vegetarian salad that punches above its weight in the flavour stakes.

Enrico Tomelleri’s braised leek in saor and stracciatella

This recipe for braised leek, served in a Venetian vinaigrette with stracciatella, is a bowl of comfort.

Roasted vegetables with preserved-lemon dressing

Quick-as-lightning vegetarian recipes

No time to fuss about. Whip up these meat-free recipes, fast.

Buttery potato and leek soup with croûtons

The hearty soup you need this winter.

A classic cream of pumpkin soup

And it's super quick to whip up.

Garden greens and herb tortilla

A leafy green twist on the classic Spanish tortilla.

Vegetable tian with thyme crumb

The beauty of this dish is in its versatility - use any seasonal vegetable to satisfy your own tastes.

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.

Coming soon to Brisbane: Sunshine, an all-day, all-vegetarian Mediterranean restaurant from Simon Gloftis

It’s an entirely alfresco Mykonos-inspired neighbourhood buffet, with a whitewashed courtyard filled with olive trees. It’s the perfect setting for enjoying the hearty, all-veg Mediterranean fare.

Meat-free pasta recipes that aren’t basil pesto

You don't need to be a vegetarian to enjoy these. Even the most dedicated carnivore will fall for this vodka pasta.

Semolina and Pyengana cheddar gnocchi, crushed tomato and olive oil

Embla’s cheddar gnocchi, crushed tomato and olive oil

This Roman-style gnocchi is rich with the sharp flavour of cheddar, making it an ideal side dish for robust stews, braises and roasted meats.

Tacconi with Ligurian olives, pine nuts and oregano

Our recipe for tacconi with Ligurian olives, pine nuts and oregano.

Tipo 00’s potato and cauliflower tortelloni

If there are black truffles in season, shave some on top - Andreas Papadikis, head chef at Tipo 00, promises a dish that becomes "something extraordinary".

Alice Waters’ pounded almond and mint pasta sauce

Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.

Potato, leek and silverbeet gratin

A sumptuous recipe for potato, leek and silverbeet gratin.

Burnt honey and teriyaki Japanese eggplant

This smoky eggplant recipe pairs miso with an irresistible burnt honey teriyaki glaze.

Sean Moran’s mushrooms on toast

With a don't-be-shy amount of butter.

There's a table full of flowers and vegetables, below it is a range of vegan products. In the background, there is a shop counter with shelves behind it.

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.