How to make cauliflower 'fried rice'
Ditch the carbs and opt for this delicious paleo version of 'fried rice'. We've used the versatile cauliflower to create a super healthy and deliciously satisfying dish.
Beetroot & ricotta tart recipe
This sweet potato pastry recipe is one you'll use over and over, and it works especially well in this beetroot, ricotta & hazelnut tart recipe.
Vegetarian mushroom burger recipe
This mushroom burger buns recipe is an easy way to slash carbs in one of the most popular dishes on our planet. This is a vegetarian recipe.
Vegetarian dosa recipe with green chilli potatoes
This savoury dosa recipe is a deliciously spiced light meal. Served with flavourful potatoes and refreshing lemon wedges, you'll come back to this recipe over and over.
Grilled saganaki cheese with honey and peaches
This grilled saganaki cheese recipe is a cheese-lover's dream come true. Served with grilled peaches and drizzled with honey, this simple cheese dish has everything.
Soft polenta with mushroom ragu
This delicious mushroom ragu recipe uses a mix of mushrooms to create a tender, rich stew served on top of soft, creamy polenta for an earthy, warming vegetarian dish.
Spaghetti squash recipe
This delicious spaghetti squash recipe is the perfect way to enjoy this mild and tender vegetable, and when it's drowning in deliciously spiced cheese sauce it makes an incredibly comforting meal.
Vegan sweet potato and 'chorizo' tacos
These fresh and flavoursome tacos have all the smoky delicious flavour of chorizo but are meat-free. Quick and easy, they make the perfect [vegetarian](https://www.womensweeklyfood.com.au/vegetarian|target="_blank") lunch or dinner.
Vegan dinner ideas and recipes
The best vegan dinner recipes to make at home for the whole family including meat free dinner ideas like lasagne, pasta, curries, salads and stews.
Quinoa, broccoli and asparagus
In a large saucepan of boiling salted water, blanch broccolini and asparagus for 1 minute. Drain and refresh in cold water. Drain again. Add to rice mixture. In a large frying pan, heat oil on high. Saute kale and spinach mixture with garlic for 1-2 minutes, until wilted. Add to rice mixture with vinegar and seasonings, tossing to combine.
In a large frying pan, melt half butter on medium. Saute onion and garlic for 1-2 minutes until tender. Add cumin and oregano and cook, stirring, for 30 seconds.