For too long, vegetarians have missed out on a good feed on Australia Day.
The foods we normally eat on January 26th are usually dominated by meat – think sausage rolls, burgers, steaks and chicken skewers.
But with more of us taking the plunge and going vegetarian, or simply choosing to eat more vegetable and have a few meat-free days each week, it’s important to have a few solid vegetarian recipes in your repertoire.
You might just like them more than the meat versions.
Vegetarian sausage rolls
Vegetarian sausage rolls
We reckon even the non-vegos at your Australia Day bash will love these!
See the full Australian Women’s Weekly recipe here.
Mushroom sliders with pickled fennel and harissa creme fraiche
Mushroom sliders with pickled fennel and harissa creme fraiche
These vegetarian sliders and packed full of juicy roasted portobello mushrooms, zesty pickled fennel and a creamy harissa sauce. They make the ultimate finger food for entertaining and are easy to prepare.
See the full Australian Women’s Weekly recipe here.
Eggplant parmigiana “meatball” subs
Eggplant parmigiana “meatball” subs
These eggplant parmigiana “meatball” subs are a delicious vegetarian alternative to traditional meatballs. Healthy, wholesome and full of flavour – even meat-lovers will be in food heaven!
See the full Australian Women’s Weekly recipe here.
Harissa haloumi burgers with mint mayonnaise
Harissa haloumi burgers with mint mayonnaise
These delicious haloumi burgers are so good, you won’t even miss the meat. The creamy mint mayonnaise perfectly balances the spicy harissa.
See the full Australian Women”s Weekly recipe here.
Vegetable skewers with parsley and cashew pesto
Vegetable skewers with parsley and cashew pesto
Just because everyone else is having skewers on Australia Day, doesn’t mean the vegos need to miss out. These capsicum, zucchini and eggplant skewers are the perfect meat substitute.
See the full Australian Women’s Weekly recipe here.
Roasted sticky tofu buns
Roasted sticky tofu buns
Recreate an authentic Asian classic with these delicious roasted sticky tofu buns – quick, easy and completely meat free!
See the full Australian Women’s Weekly recipe here.
Eggplant and mushroom pasta pot pies
Eggplant and mushroom pasta pot pies
Sink your fork through a buttery, golden crust to reveal the delicious, hearty centre of this eggplant and mushroom pie. We’ve added pasta pieces into the filling for extra texture, flavour and comfort!
See the full Australian Women’s Weekly recipe here.
Smoked tofu salad with peanut dressing
Smoked tofu salad with peanut dressing
This smoked tofu salad is simple, nourishing, and tasty. Garnished with a delicious peanut dressing, this is the perfect light dinner for any night of the week.
See the full Australian Women’s Weekly recipe here.
Cheese and Vegemite scrolls
Cheese and Vegemite scrolls
These scrolls are super easy to make and a hit with kids! Plus, they’re still delicious the next day for leftovers.
See the full Australian Women’s Weekly recipe here.
Roasted capsicum and labne salad
Roasted capsicum and labne salad
Enjoy the freshness of this deliciously comforting vegetarian roasted capsicum and labne salad – tasty, healthy, and perfect for Spring evenings!
See the full Australian Women’s Weekly recipe here.
Broccoli steaks with quinoa and ricotta
Broccoli steaks with quinoa and ricotta
Looking for ways to cut down on meat in your diet? Try these tasty grilled broccoli ‘steaks’. They’re lovely served with a zesty ricotta quinoa salad.
See the full Australian Women’s Weekly recipe here.
Beetroot and lentil burgers
Beetroot and lentil burgers
Everyone loves a good burger, and everyone will love these beetroot and lentil burgers! Healthy, wholesome and mouthwatering-delicious!
See the full Australian Women’s Weekly recipe here.
Three cabbage slaw
Three cabbage slaw
This zesty and fresh homemade cabbage slaw is the ultimate side dish for a big dinner spread. Packed full of texture and easy to make, this can be added to sandwiches and burgers for a delicious gourmet hit.
See the full Australian Women’s Weekly recipe here.
Quinoa, zucchini and fetta salad
Quinoa, zucchini and fetta salad
Fluffy quinoa comes to life with this herby zucchini and feta recipe. Toasted hazelnuts add crunch and heirloom tomatoes sweetness and flavour. A satisfying and healthy meal.
See the full Australian Women’s Weekly recipe here.
Pumpkin, ricotta and rocket quesadillas
Pumpkin, ricotta and rocket quesadillas
These delicious vegetarian quesadillas are great for lunch or an afternoon snack. The kids (big and small) will enjoy them. And they’re suitable for diabetics, too.
See the full Australian Women’s Weekly recipe here.
