vegetarian

This recipe is quick, wholesome and absolutely bursting with flavour! Delicious served with your choice of protein or as a fibre-packed side for pasta or risotto on colder winter evenings.

These fritters would be perfect alongside a nice Sunday roast. They taste like a combination of Brussels sprouts and Yorkshire puddings. You can actually use this fritter recipe as a base and add any vegetables you like such as thinly sliced cauliflower or broccoli.

This pumpkin bread is nutrient-rich, high in protein and fibre, free from grains and gluten and can be made dairy-free. It’s super easy to make and perfect to pop into lunchboxes as a healthy treat.

Snack time just became a whole lot more interesting thanks to this Curry Spiced Trail Mix: the perfect combination of flavours from the curry spice blend with honey and a good dose of plant proteins from chickpeas, nuts and seeds. Enjoy as is or sprinkle it over salads and rice when you want to up the nutrition and flavour in your meal.

Cauliflower and sweet potato add such abundant nutrition to this traditional curry dish with a twist. Both vegetables are rich sources of antioxidants including beta carotene and sulphoraphane, which help protect the body from the stress and disease.

This curry is fabulously frugal and the tastiest way I know to make the most of less-than-desirable looking vegie odds and ends in the fridge. Don’t be bound by my ingredients list; make this curry your own by using any limp veg hiding in the fridge. For a yummy soup, add another cup of stock, remove the cinnamon stick at the end and blend on high for a few seconds.

This pasta is one of my favourite vegetarian midweek meals. It’s quick and easy to make and really tasty. You can make it with any kind of mushrooms but I like a mix of shiitake, oyster and field or Swiss brown.

My mum’s spaghetti bolognese was the best! I could have eaten it every night as a kid; it was my favourite dinner. This is my wholefood plant-based version. I replace the mince with carrot and celery as they give a great depth of flavour and delicious mince-like texture. Enjoy!

I love this meal for a midweek quickie when I have no protein to work with. I try to always have tinned tomatoes and beans in the cupboard so this dish can be thrown together at a moment’s notice.

In this recipe, I use pumpkin and zucchini for lasagna and a cashew béchamel sauce. Double the recipe and make another tray at the same time, then freeze in portions for later. It will make those days when you get home late super-easy.

These hash browns can be enjoyed for breakfast, lunch, brunch, or dinner. The wholesome savoury flavours of sweet potato team like a dream with almond meal, eggs and shallots. Just add your favourite accompaniments and you’ll have a meal you’ll go to bed dreaming about!

As a beginner baker I truly believe simple recipes like loaves are a great introduction to the kitchen. You can keep the ingredients simple and then charge up the flavour with delicious spices. In this recipe I’ve done just that with a twist on a traditional carrot cake using wholesome ingredients and spices such as turmeric, cinnamon and nutmeg.