Vegetarian eats can be colourful, budget-friendly and full of flavour, too.
Turn your morning eggs into a comforting masterpiece with this recipe that touches on egg curry with rice. There are many versions in India, but perhaps the most famous is this Malayali breakfast dish from Kerala, a tangle of browned onions, curry leaves, green chillies and tomatoes. Try it with rice dosa, or some buttered toast!
Source: Quadrille / Martin Pool
The Cook Up host Adam Liaw says miso and eggplant are a killer combo, particularly in this dish, known in Japan as nasu dengaku. The extra roasting of the miso gives a lovely nutty-sweet flavour.
Miso and eggplant are a fantastic combo. Source: Adam Liaw
Eating the rainbow is a cinch with this warm lentil salad with beetroot and pumpkin. It's sweetened with pomegranate molasses – a thick, tangy syrup made from the dark red juice of the pomegranate fruit.
Source: Hardie Grant Books
Spring garlic is the straight, leek-like stems of growing garlic. It’s somewhat sweeter than mature garlic and lovely in spinach tartlets such as these. A handful of aged cheddar adds bite.
Spring garlic and spinach tartlets
Stuffing vegetables means maximum kudos for something that's often not as hard as it looks. Our roasted capsicums are filled to the brim with rice, herbs and baharat – an aromatic spice blend used in Middle Eastern cuisine.
Stuffed red capsicums Source: Alan Benson
When asparagus is in season, make the most of it with this herby, veggie-filled lemony spring vegetable and giant couscous salad.
Source: Jiwon Kim
Paneer is a firm Indian cottage cheese you probably recognise from spinach-based curry palak paneer. Here, blackened paneer skewers are served with a fresh tomato relish.
Blackened paneer skewers Source: Murdoch Books
A dish to brighten any meal! Serve this vibrantly green eggplant, tofu, kale and spinach vegan curry alone or with rice.
Superfood green curry. Source: Freshly Picked wth Simon Toohey
Start simple with this super-quick tofu and lemongrass. Eaten alongside bowls of steamed rice, chilli greens and a dipping sauce, it makes the perfect light weeknight meal. Via My Darling Lemon Thyme
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Israeli-born chef and veg lover Yotam Ottolenghi says this colourful riot of roasted sweet potatoes and sweet figs is one of the most popular dishes at his eponymous delis. It wholly depends, though, on the figs being sweet, moist and perfectly ripe.
027_Sweet-potato-and-Fig_48593745 Source: SBS Food
Mushroom ragù with soft polenta and taleggio calls for an array of mushrooms (king brown, Swiss brown and oyster) with lots of garlic and herbs sitting atop a creamy base of soft polenta. You are excused for drooling.
Of his chickpea, pumpkin and cavolo nero cassoulet, Gourmet Farmer Matthew Evans says, "This is such a great one-pot meal, you'll probably want to become a vegetarian for the winter."
Chickpea, pumpkin and cavalo nero cassoulet Source: Alan Benson
This fast and frugal noodle dish from Jamie Oliver is feel-good food you can have on the table in less than 20 minutes.
Super-easy veggie noodles. Source: Jamie Oliver Enterprises
Buckwheat is a gluten-free grain that's quick to cook and high in protein. With an earthy, nutty flavour, it teams perfectly with haloumi grilled with honey and lemon.
Source: Benito Martin
Inspired by nostalgia for the Chiko Rolls of childhood, Simon Toohey created these vegetable and barley rolls. these golden pastry parcels are a tasty, plant-based version filled with barley and mixed vegetables.
Vegetable and barley rolls. Source: Freshly Picked with Simon Toohey
A great midweek meal for burger-loving vegos, these zesty quinoa numbers are a great reminder that meat doesn’t have to be the centre of every bun.
A veggie burger can be just as good as the meaty options. Source: Benito Martin
For a plant-based sweet treat, try this chocolate beetroot cake. Slather with a pretty pink beetroot-dyed frosting and sprinkle with rose petals for the ultimate finish.
Source: Jiwon Kim
