Vegetarian Archives - Page 2 of 6

Fried zucchini fritters with wedges of lemon, stacked on a plate lined with white baking paper, on a white background.

Giovanni Pilu’s zucchini fritters with mint and pecorino

There's no denying the allure of crisp zucchini fritters, still warm from the fryer.

White plates with asparagus spears, halved soft-boiled eggs, and pea shoots, scattered with buckwheat.

Asparagus and eggs with miso dressing

An easy lunch? A side dish for dinner? A weekend brunch? It's all of the above.

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A thick slice of charred eggplant, topped with a thick white sauce and almonds, on a marbled grey plate, surrounded by a green linen napkin and green foliage.

Brent Savage’s coal-roasted eggplant with black garlic

A smoky, textural, all-eggplant affair.

Bird's eye view of a feast, with flatbread in the top-right corner, an open jar of pickled chillies, a green bowl holding fried, oval-shaped falafel, and a white bowl holding a bowl of green herbs.

Falafel with yoghurt-tahini sauce

Egypt's favourite street food is crisp on the outside, fluffy inside, and delicious throughout.

Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese

One of our most popular recipes for good reason.

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Ma po tofu in a white bowl with a green napkin and brass cutlery in the background

Louis Tikaram’s vegan ma po tofu

The Stanley chef's meat-free take on the Sichuanese classic.

Miso-roasted pumpkin with farro

A speedy, flavour-packed vegetarian option for weekday dinners.

Casarecce with mixed mushrooms and thyme

A deceptively simple dish that goes above and beyond in the flavour stakes.

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Watch: Michael Rantissi makes falafel

Not too stodgy, filled with bright green herbs, and hot from the pan – this is falafel, the Rantissi way. The Kepos Street Kitchen executive chef shows how it's done.

Pumpkin and ras el hanout soup

A winter-friendly soup turbocharged by this heady North African spice mix.

Leek, mushroom and thyme risotto

A vegetarian-friendly dish that celebrates all that's good about winter cooking.

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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.

Leek and miso orecchiette

A cross-pollination of Japanese and Italian flavours that just works.

Emma McCaskill’s chickpea dhal with papadums

Warm spices, nutty chickpeas and the crunch of homemade papadums – nothing beats it.

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Classic French onion soup

Vigilance rules supreme when creating the sweet caramelised flavour that accents this perennial French favourite.

Warm autumn salad of artichoke, pomegranate and radicchio

Autumn leaves, grilled artichokes and the crunch of pomegranate. This could be the perfect cold-weather salad.

A cheat’s recipe for spinach and ricotta ravioli

When it comes to these filled quadrilaterals, it pays to think outside the square.

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Miso broth with spring vegetables and tofu

Miso broth with broad beans and tofu

A vegetarian broth that still packs a umami punch.

Adam Wolfers’ carrot schnitzel

The much-loved crumbed vegetable dish from the chef's pop-up restaurant Ételek.

Anatomy of a dish: saag paneer

It’s easy being green with this spice-fuelled Indian classic.

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Stuffed zucchini flowers with basil sauce

The showstopper entrée to impress.

Grilled peppers and flatbread salad

Eat a rainbow with this rustic summer salad.

Agostino’s endive salad with pistachio, Taleggio, apple and Montasio

No more ho-hum side salads. This one is big on texture and layers of flavour.

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Hummus with blistered tomatoes

Love hummus? Build a meal around it.

Green bowl

Just the ticket when you want to feel both virtuous and refreshed.

Chilled melon and cucumber soup

This no-cook recipe is just the ticket on a hot summer's day.

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Japanese egg sandwiches

The perfect companion for a summer picnic.

Coconut lamingtons with cherry jam

The Australian classic receives a glow-up.

Louis Tikaram’s fried rice of shiitake, salted radish and peas

The Chinese classic you know and love (and it's vegetarian too).

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La Casita’s esquites

If you haven't discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.

A classic Waldorf salad

Apples, celery, walnuts and a dash of high society: yes sir, this is one fine salad.

Spinach and ricotta rotolo

This vibrant dish will thrill more than just the vegetarians at your Christmas table.

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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.

Potato gaufrettes with summer-vegetable tartare

Fancy a potato chip? You'll like these fancy potato chips.

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Smoky eggplant and capsicum dip with pita bread

Cross baba ghanoush with muhammara, and the result is this smoky dip that you'll proudly take to your next party.

Zucchini and haloumi skewers with mint dressing

We've brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.

Classic egg and potato salad

Forget those gluggy versions of decades past. Our crème fraîche-based dressing lightens the load without losing that creaminess and tang.

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Beetroot, chickpea and za’atar salad

Roasted beetroot. Tender chickpeas. The zing of za'atar. It's a combination that just works.

Burrata with herb oil and cucumber

A simple, vibrant spring salad.

Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli

Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.

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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.

Hugh Wennerbom’s goat’s curd and tomato

A simple, lovely starter that celebrates the best of tomato season.

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.

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Shredded cabbage and kale with roasted yeast dressing

Fleet’s cabbage and kale slaw with roasted yeast dressing

Discover the wonders of savoury yeast – it adds a umami punch to this slaw.

Cutler & Co's red endive and beetroot salad with juniper and horseradish cream

Andrew McConnell’s red endive and beetroot salad with juniper and horseradish cream

A bright and simple salad that can be served as a side, but also holds up on its own.

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.

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Pea and mint dip with labne and radishes

This could very well be your new favourite dip.

Roast eggplant, tomato and basil spelt pasta

10 vegan pasta recipes that are big on flavour

Even omnivores will want to have a crack at these.

Asparagus spears, sprinkled with lemon zest and dill, with a mound of labne swirled through with olive oil, on an off-white plate with a gold fork.

Fleet’s grilled asparagus with sheep’s-milk labne

A fresh sidekick to a roast chicken, or an easy starter on its own.

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Baked sweet potatoes with goat’s cheese topping

A tricked-up version of jacket potatoes that you're going to love.

Goat’s cheese and potato salad

A fast and fresh take on the classic potato salad, with creaminess from goat's cheese and crunch from roasted almonds.

Charlie Carrington’s grilled asparagus, peas and amba-spiced labne

A spring-ready salad with a gentle hum of spice.

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Yemenite pickled cabbage and chickpea salad

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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Mushroom sang choi bau by Lau's Family Kitchen

Lau’s Family Kitchen’s vegetarian sang choi bau

A meat-free take on the Cantonese classic.

Chana masala

A comfort bowl that's ready in minutes.

Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar

The Lee Ho Fook chef's go-to dish for summer.

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Victor Liong’s grilled eggplant with sesame, cumin and chilli

A fragrant eggplant dish by Lee Ho Fook's head chef that recalls the cooking styles of Dongbei and Xinjiang in northern China.

Split pea and coconut soup with yoghurt

A twist on a classic in which warm, uplifting spices meld subtly with a coconut milk base.

Celeriac and mushroom salad with parmesan

A quick salad of crunchy celeriac and raw mushrooms that suits the change of season perfectly.

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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.

Bistro Gitan’s twice-baked Roquefort soufflé with poached quince

This cheesy soufflé by the Melbourne bistro is pure elegance.

Agostino’s mushroom tortelloni with buffalo ricotta

Seek out whatever 'shrooms are in season, then make this filled pasta.

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Broccolini with chilli, garlic and lemon

Simplicity is always a winner when it comes to vegetables.

Honey-ginger roasted carrots by Leonardo’s Pizza Palace

Cook the carrots with the skin on, and you'll be rewarded with better flavour and texture.

Guy Grossi’s pearl barley polenta

This version of polenta might swap out the traditional cornmeal for barley, but it's still just as hearty and comforting.

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Roasted vegetables with preserved-lemon dressing

A bright, well-balanced dressing can take a roast dinner in new directions.

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.

Whole roasted cauliflower with fermented chilli butter

Turn the humble vegetable into a dinnertime showstopper.

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Roasted cauliflower salad with chickpeas and dates

The nuttiness of roasted cauliflower, the creaminess of labne, the sweetness of dates. This salad hits all the right notes.

Insalata of bitter leaves, lentils, onion and pecorino

Where bright and bitter flavours unite.

Cauliflower, pomegranate and quinoa salad

A salad that's all crunch and freshness.

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Capitano’s sugarsnap pea “scapece”

Melbourne restaurant Capitano puts a bright green spin on the Italian dish zucchine alla scapece.

Capitano’s burrata with fried peppers

You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.

Capitano’s caponata

A vegan Italian dish with a deep, layered umami base that's rich like a stew.

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Stir-fried okra with garlic and ginger

It's the vegetable that divides even vegetable-lovers. But try it like this, with garlic, ginger and chilli, and perhaps those okra-haters will be converted.