Cheesy Leek and Mustard Soup
Recipe by:
Lesley Robinson
A gorgeously creamy leek soup with a sharp cheese and mustard kick. It makes a delicious lunch served with cheese and onion bread or walnut bread. Plus, it's vegetarian too!
Vegetarian Lasagne
Recipe by:
Ceridwen
An extremely tasty lasagne which has received rave reviews from my friends and family. Long prep but definitely worth the effort!
Butternut Pumpkin Pastry for Pies
Recipe by:
hidy_lady
I love pies (my favourite meal is pie and mashed potatoes!) but I don't like the fat content of the pastry so I came up with this simple but very delicious idea. Use as you would any ordinary pastry or for pasties. All measurements are approximate. If you don't like the hassle of peeling the butternut pumpkin you can split it in half, take out the seeds and roast in a hot oven until it's soft about 30 - 45 minutes.
Roasted Vegetable Stock
Recipe by:
Tom West
This is a terrific stock with roasted vegetables and caramelised onions as a base. The veggies are then added to a pot with water and herbs and simmered to make a rich, delicious stock. Use a sieve to remove the vegetables and you have two litres of stock. Freeze in ice cube bags to have stock on hand whenever you need it. The cooked vegetables make great baby food!
Quick Vegetable Curry
Recipe by:
Mai Forrester
A quick, healthy and comforting supper fix after a long day's work. Serve with rice or naan. Also great as a jacket potato topping!
Allspice Green Beans
Recipe by:
RRD212
These soft and fragrant green beans are a great side to any meal.
Andrea's Pasta e Fagioli
Recipe by:
AVALERIO
This is a recipe I adapted from my grandmother's. This warm and comforting soup is easy to make and perfect for a Sunday evening with crusty ciabatta.
Artichoke Salsa
Recipe by:
Julie Dumford
A wonderful, light salsa recipe given to me by a friend who claims she can't cook! Serve with tortilla crisps, or as an accompaniment to chargrilled chicken.
Eggplant and Tomato Bake
Recipe by:
Mai Forrester
This is a rich, substantial vegetarian meal when served with pitta or crusty bread and salad. It gets better with time, if there are any leftovers!
Vegan Eggplant and Tomato Casserole
Recipe by:
LPATTERSON1978
This is a delicious, easy-to-make, vegan casserole! Eggplants, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped with breadcrumbs. There are many variations and additions that you can make to this recipe - be creative!
Eggplant Caviar
Recipe by:
Bertha Mann
A Mediterranean dip of sweet grilled eggplant accented with onion, olive oil and dill. You can adjust the seasonings to your liking.
Eggplant Parmigiana
Recipe by:
DOERY
This makes for a luxuriously rich vegetarian meal, prepared in only an hour thanks to a few shortcuts. Eggplant slices are dipped in egg and breadcrumbs, then baked instead of fried. The slices are layered with tomato pasta sauce, mozzarella and parmesan.
Eggplant Rounds
Recipe by:
BAWARCHI
Savoury eggplant with a hint of spice. Serve as a starter, side, or use to top toasties with lots of melted cheese. I recommend grilling these rounds rather than frying, but they are delicious either way!
Baked Eggplant and Tomato Rounds
Recipe by:
CADEAUX
This is a simple, easy and low-fat vegetarian recipe. They are also a great accompaniment to a grilled steak!
Barley Mushroom Risotto
Recipe by:
MOLSON7
This barley risotto is delicious, healthy and filling. It makes a nice side dish for steak or roasted meats, and also works as a starter or light main course - especially when you want to serve something a little different.
Easy Vegan Tofu Chilli
Recipe by:
GUELPH CLOG GIRL
Instead of the usual chilli con carne, try this healthy tofu chilli that's chock-a-block with beans and veggies too. For even more veg, try adding a chopped red capsicum and some diced zucchini.
Best Black Beans
Recipe by:
Cameron
This simple black bean side dish works well with Mexican or Latin American meals. Black turtle beans have loads of fibre and are packed with nutrients.
Black Bean and Vegetable Pasta
Recipe by:
RASPBERRYSWIRLS
An easy vegetarian pasta dish that's perfect for a quick weeknight supper. A hearty and delicious tomato, spinach and black bean sauce is served over whole wheat pasta. It's also great served with brown rice, and you can substitute canned borlotti beans for the black beans.