Mushroom falafel burgers
Complete with a homemade special sauce, juicy mushroom and melted cheese this burger ticks all the boxes and is packed with veggies. Have the serviettes handy!
Eggplant meatballs (polpettine di melanzana)
The Milanese poet Giovanni Raiberti called Milano "the capital of meatballs". Anything leftover from a previous meal can go into a polpetta or polpettina. It’s a good way to avoid wasting food, and get in your five-a-day! Who said meatballs had to have meat?
Zucchini carpaccio
Traditionally made with thin slices of raw tenderloin beef, this version uses shaved ribbons of zucchini instead. Garnish with zucchini flowers for that extra-special touch!
Vegetarian "sausage" rolls
Filled with lentils, quinoa and spices, you'll forget about the meat versions of the classic Aussie snag roll pretty fast.
Zucchini koftas in coconut sauce
Serve these spicy, melt-in-your-mouth vegetarian 'meatballs' with cumin rice and a side of simple onion salad, or our favourite - flatbread to mop up the aromatic sauce!
Chargrilled vegetable shish kebabs
Always popular and so easy to make, vegetable kebabs are perfect for entertaining. You can whip them up in any combination and make them as colourful as you like. Add this tangy peanut sauce to give them a wow factor guaranteed to be a hit at your next barbecue. #winningfriends
Cauliflower steak with beet hummus
Thick steaks (slices) of cauliflower gets roasted to perfection with lemon and thyme and served with vibrant beetroot hummus.
Popeye polpette (spinach quinoa ‘meatballs’)
This vegetarian polpette are airy and light, yet comfortably nourishing. We often steal a few polpette straight from the baking tray, but they are even better served tangled in linguine or zucchini (courgette) noodles with tomato sauce poured over.
Ricotta and potato koftas (paneer koftas)
These paneer koftas are the perfect party food option. They are commonly served during traditional Indian festivities, such as a Sangeet. The fluffy ricotta and potato filling is encased by a crisp golden shell. Serve with a creamy, tomato-based kofta sauce, plus coriander, crusty bread and rice.
The best tofu scramble
Forget what you know about tofu. Forget what you know about tofu scramble. Slap it on toast, add your favourite veg to make it more omelettey, put it in a burrito or brekkie tacos, or eat it directly from the pan, whatever way you choose.
Savoury yoghurt kebabs and basil chutney
These yoghurt kebabs are scrumptious and easy to make with everyday ingredients. They're soft and creamy on the inside but have a lovely crisp exterior. They're versatile and can be eaten as they are, dipped in a little basil chutney or served with a lightly dressed salad.
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