vegetarian main

Add a touch of spice to your vegetarian pot pie with a sprinkle of dukkah.

Creamy Middle Eastern pot pies recipe

butter

leek, pale section only, thinly sliced

packet chopped pumpkin & sweet potato

garlic cloves, crushed

milliliters (2/3 cup) Massel Vegetable Liquid Stock

milliliters (1 cup) thickened cream

Dijon mustard

broccoli,

baby spinach

thyme

(1 cup) pre-grated 3 cheese blend

egg, lightly whisked

pistachio dukkah

black sesame seeds

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This simple recipe for Mushroom Risotto is packed full of flavour and a great dish for the whole family to enjoy.

Mushroom risotto

litre salt-reduced vegetable stock

olive oil

brown onion, finely chopped

arborio rice

dry white wine

garlic cloves,

Portabella mushrooms, coarsely chopped

parsley

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Pumpkin pie

(about 800 grams) Queensland blue pumpkin, deseeded

butter,

(28 x 29cm) ready-rolled shortcrust pastry, thawed

milliliters (1 cup) CARNATION Light & Creamy Evaporated Milk

(1/3 cup) white sugar

(1/4 cup, firmly packed) brown sugar

eggs, at room temperature,lightly whisked

cinnamon

salt

ginger

nutmeg

cloves

Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.

Nut roast

onion,finely

celery,finely

garlic cloves,finely chopped

chestnut mushrooms,finely chopped

red pepper,halved, deseeded and finely diced

carrot,grated

oregano

tsp smoked paprika

red lentils

tomato purée

vegetable stock

breadcrumbs

eggs,lightly

mature cheddar,grated

flat-leaf parsley,finely chopped

tbsp extra virgin olive oil

garlic cloves,finely sliced

rosemary

passata

Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.

Heat 1 tbsp olive oil and 15g butter in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.

Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.

Stir in 1 finely diced red pepper and 1 <a href="https://www.bbcgoodfood.com/content/top-graters">grated carrot</a> and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.

Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.

Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.

Stir to mix well then spoon the mixture into the prepared tin and press down the surface.

Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.

Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.

Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.

Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.

To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.

It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

This vegetarian quiche is perfect for a weeknight dinner and the leftovers make a great work lunch as well.

Pumpkin, spinach and feta quiche

Pampas Shortcrust Pastry Case

onion, finely chopped

garlic, crushed

fresh rosemary, chopped

Black pepper, freshly ground

roasted pumpkin,

feta cheese, coarsely crumbled

chargrilled capsicum, well-drained, chopped

eggs

cream

parmesan cheese (see notes)

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Sweet roasted pumpkin and cumin add flavour to this budget-friendly vegetarian meal.

Spiced chickpea and spinach pasta

butternut pumpkin, peeled,

Olive oil cooking spray

penne rigate

extra virgin olive oil

brown onion, halved,

cumin

sweet paprika

Massel vegetable liquid stock

flat-leaf parsley leaves, chopped

This wonderful Malay tofu dish creates flavour and excitement with simple cooking and just a few authentic ingredients.

Stir-fried tofu, tempeh and snake beans

vegetable oil

eschalots, thinly sliced

garlic cloves, thinly sliced

chillies,

trimmed,

ginger, peeled, thinly sliced

firm tofu, cut into 1cm squares

tempeh,

snake beans, trimmed, sliced into 3cm lengths

tomatoes,

kecap manis

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Lower GI entertaining can still be delicious, eye-catching and satisfying - for everyone.

Vegetable quinoa pilaf

(350 grams) quinoa (see note)

eggplant,

zucchini,

green onions, thinly sliced

oregano leaves

lemon juice

This is a really fun way to cook a whole head of cauliflower - stuff it with cheddar, and top it with crispy Parmesan breadcrumbs!

Crispy Cheddar Cauliflower

Kosher salt

head cauliflower, (about 2 pounds)

unsalted butter

panko breadcrumbs

Parmesan

basil

Preheat the oven to 400 degrees F.

Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Trim the base of the cauliflower so the stem is flat to the head but without cutting off any florets. Blanch the cauliflower until just beginning to soften, 8 to 10 minutes. Remove to a plate to cool slightly.

In a small skillet, heat the butter until melted. Add the breadcrumbs and 1/2 teaspoon salt and toast until golden brown, about 3 minutes. Set aside to cool completely. Stir in the Parmesan and basil.

Gently begin to create space in between the florets and stuff each space with a log of Cheddar. Continue until all the pieces of cheese are used. Press the toasted breadcrumbs on top of the cauliflower. Place in a small baking dish and bake until the cauliflower is tender all the way through and the breadcrumbs are golden, about 20 minutes.

With a few simple ingredients, this colourful and delicious pasta can be on the table in under half an hour.

Tomato, basil and feta spaghetti

spaghetti

grape tomatoes

roughly-torn basil leaves

Greek feta cheese, crumbled

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We bet this beetroot risotto, served with crumbled goat's cheese and crunchy walnuts, won't just be the choice of vegetarians.

Beetroot risotto with goats' cheese and walnuts (vegetarian)

can whole baby beetroot

onion, peeled, finely chopped

arborio risotto rice

thyme leaves

milliliters red wine

walnuts, roughly chopped

soft goats' cheese

Wild rocket leaves, to serve

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A touch of basil adds fragrant flavour to this vegetarian crowd pleaser, prepared in the slow-cooker for extra convenience.

Spinach and ricotta cannelloni

garlic clove, crushed

btl passata

water

basil leaves

pkt frozen chopped spinach, thawed, excess liquid removed

fresh ricotta

cannelloni tubes

shaved parmesan or vegetarian hard cheese

baby rocket leaves

The PERFECT recipe to prep on Sunday, just make the tofu and veggies, cook your grains, put everything in containers and add an egg before serving...meal prep done and done!

Superfood Bibimbap with Crispy Tofu

block organic extra firm tofu

soy sauce

Gochujang ((Korean chili paste))

sesame oil

ginger,

garlic, grated

broccoli

shiitake mushrooms, sliced or torn

curly kale, roughly torn

juice from 1 lime

kosher salt

barley, farro, or quinoa

avocado, sliced

carrots and radishes

sesame seeds,

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.2. Press the tofu with paper towels to remove as much water as possible. Slice into 1/4 inch thick slices and add to a gallon size ziplock bag.&nbsp;3. In a small bowl, combine the 2 tablespoon water, the soy sauce, Gochujang, sesame oil, ginger, and garlic.&nbsp;Add half the sauce to the tofu bag (reserve the remaining&nbsp;for serving), tossing gently to combine. Let sit 5-10 minutes.&nbsp;Remove the tofu from the sauce and place in a single layer on the prepared baking sheet. Transfer to the oven and bake 10 minutes. Flip and bake another 10-15 minutes, until the tofu is crisp.4. Meanwhile, toss the broccoli and mushrooms with 1 tablespoon oil and a pinch of salt. During the last 10-15 minutes of cooking, add the veggies to the pan with the tofu.5. In a bowl, massage the kale with the remaining 1 tablespoons olive oil, lime juice, and a pinch of salt.&nbsp;6. To serve, divide the grains among bowls. Add the tofu, kale, broccoli, mushrooms, fried egg, avocado, carrots, and radishes. Sprinkle with sesame seeds and serve with the reserved sauce. Enjoy!

Packed with vegetables, this healthy soup is hearty enough to be a meal on its own.

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