Recipes > Vegan

Grilled vegetable salad

Australian Womens Weekly — Quarter capsicums, remove and discard seeds and membranes. Cut into thick strips. Cut onion into 8 wedges. Cook vegetables, in batches, on heated oiled grill plate (or grill or barbecue) until browned all over and tender. Make balsamic dressing; ...More…

Barbecue tofu salad

Australian Womens Weekly — Pre-heat a barbeque, char-grill hotplate or frypan. Combine garlic, oil, lemon juice and chilli flakes in a large bowl; add tofu. Spray barbeque with olive oil and place tofu on grill. Place tomatoes, mushrooms, asparagus and onion on the ...More…

Ricotta and spinach stuffed pasta shells

Australian Womens Weekly — Preheat oven to moderate (180°C/160°C fan-forced). Oil shallow 2-litre (8-cup) ovenproof dish Cook pasta in large saucepan of boiling water, uncovered, 3 minutes; drain. Cool 10 minutes. Meanwhile, boil, steam or microwave spinach until just ...More…

Green onion pancakes

Australian Womens Weekly — Place flour into a large mixing bowl. Using a wooden spoon gradually stir in boiling water and 1/3 cup of the cold water (add remaining water if dough is too dry) Turn mixture out onto a lightly floured surface, knead until mixture comes together ...More…

Fresh tomato salsa

Australian Womens Weekly — Place tomatoes, onion, chickpeas, basil and anchovies (if using) into a bowl; toss until evenly mixed. Mix dressing ingredients together or place into a screw top jar and shake until combined. Pour over salsa and stand 15 minutes prior to ...More…

Spiced pear and parmesan salad

Australian Womens Weekly — Melt butter in a large frying pan over a medium heat, add cinnamon, cloves and pepper and stir to combine. Add pears and cook for 15 minutes, turning occasionally until lightly golden. Remove from pan and allow to cool. Place salad leaves on a ...More…

Quick Asian greens

Australian Womens Weekly — Heat oil in a wok over medium high heat, add bok choy and stir fry 1 minute. Add sauces and palm sugar and cook a further 1-2 minutes or until sugar has dissolved. Diabetic, Low Carb, Low cholesterol, Low fat, Low GI, Nut free, Vegan, ...More…

Curried vegetable rice bake

Australian Womens Weekly — Diabetic, Low Carb, Low fat, Low GI, Nut free, Vegan, Vegetarian Preheat oven 200°C/ 180°C (fan-forced) and grease an 8 cup capacity ovenproof dish. Heat oil in a frying pan over medium heat, add garlic and onion and cook 2-3 minutes or until ...More…

Fruit salad with sugar cane syrup and coconut cream

Australian Womens Weekly — Egg free, Gluten free, Lactose free, Low Carb, Nut free, Vegan, Vegetarian Place sugar cane syrup, vanilla, the finely grated zest and juice of half the lime and a dash of rum in a large bowl; stir well to combine. Add diced fruit and refrigerate ...More…

Roasted beetroot and avocado salad

Australian Womens Weekly — Place beetroot and sweet potato onto a baking tray season with salt and pepper, drizzle with oil and bake in the oven for 40 minutes until tender. Remove from the oven and allow to cool slightly. Place dressing ingredients in a small bowl and ...More…

Tabbouleh

Australian Womens Weekly — Heart friendly, Lactose free, Low cholesterol, Low fat, Vegan, Vegetarian Cover burghul with water in a small bowl; stand about 10 minutes or until burghul softens. Drain in fine strainer; squeeze out excess liquid. Place burghul in large bowl ...More…

Kara's Libyan pumpkin dip with Turshi Zardak carrot pickle

Australian Womens Weekly — Roast pumpkin in pre-heated oven 25 -30 minutes or until skin is blacked but flesh is tender when you test with a thin bladed sharp knife. Allow pumpkin to cool and peel away the skin, and discard seeds. Season with salt and pepper. Mash the ...More…