Dish Type

x
Ingredients
  • 1 tablespoon vegetable oil
  • 1 brown onion, sliced
  • 2 garlic cloves, crushed
  • 3cm-piece ginger, finely grated
  • 1 tablespoon madras curry powder
  • 400g can crushed tomatoes
  • 2 cups (500ml) vegetable stock
  • 400g brushed potatoes, peeled, coarsely chopped
  • 1/2 (300g) small head cauliflower, trimmed, cut into small florets
  • 1 cup (120g) frozen peas
  • 120g baby spinach leaves
  • Steamed basmati rice, to serve
  • Mango chutney, to serve

Vegetable madras curry

Go meat-free and try this tasty vegetarian curry made with cauliflower, potatoes and peas.

(5 / 5)
x
Ingredients
  • 2 teaspoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon mirin
  • 250g packet microwave red quinoa
  • 1 tablespoon peanut oil
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 4 garlic cloves, thinly sliced
  • 2 bunches broccolini, trimmed, cut into 5cm lengths
  • 100g snow peas, trimmed
  • 150g sugar snap peas, trimmed
  • 3 spring onions, cut into 5cm lengths
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 1/4 cup cashews, toasted
  • 1 long red chilli, thinly sliced

Vegetarian spring green stir-fry with caramelised garlic…

Make the most of fresh, green vegetables with this sensational vegetarian stir-fry.

(5 / 5)
x
Ingredients
  • 3 tablespoons yellow curry paste
  • 400ml can coconut milk
  • 1 bunch broccolini, trimmed, halved lengthways
  • 125g pkt baby corn
  • 750g Kent pumpkin, deseeded, cut into 1cm-thick wedges
  • 6 baby carrots, trimmed
  • 300g firm tofu, cut into 2cm pieces
  • 250g pkt Uncle Ben's® Microwave Brown Rice
  • Fresh coriander sprigs, to serve
  • Lime halves, to serve

Vegetarian Thai curry tray bake

Add a Thai curry twist to this hearty vegetarian tray bake, which is loaded with tofu, pumpkin, carrot and rice.

(5 / 5)
x
Ingredients
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated fresh ginger
  • 2 long fresh red chillies, deseeded, chopped
  • 2 teaspoons curry powder
  • 2 teaspoons macadamia oil
  • 350g firm tofu, cut into cubes
  • 12 fresh curry leaves, plus extra, fried, to serve
  • 300ml reduced-fat coconut milk
  • 300ml salt-reduced vegetable stock
  • 500g pumpkin, peeled, deseeded, cut into 3cm pieces
  • 200g green beans, trimmed, halved
  • 75g baby spinach
  • 2 cups cooked quinoa
  • Lime wedges, to serve
x
Nutrients
  • Calories: 1638 kj
  • 17g Fat Total:
  • 6g Saturated Fat:
  • 12g Fibre:
  • 20g Protein:
  • 32.5g Carbs (total):

Healthy pumpkin and tofu coconut curry

This low-cal vegetarian curry is packed with tofu, pumpkin and green beans to prove you can eat hearty yet healthy dinners.

(5 / 5)
x
Ingredients
  • 2 x 90g dried ramen noodles
  • 150g (1 cup) frozen peas
  • 150g (1 cup) podded frozen edamame
  • 200g marinated teriyaki tofu, halved horizontally
  • 125g satay sauce
  • 60g (1 cup) bean sprouts
  • 2 green shallots, shredded
  • 40g (1/4 cup) roasted salted peanuts, chopped
  • 2 tablespoons fried shallots
  • Fresh mint leaves, to serve
  • Fresh coriander leaves, to serve
  • Sliced fresh red chilli, to serve (optional)
x
Nutrients
  • Calories: 1983 kj
  • 18g Fat Total:
  • 4g Saturated Fat:
  • 9g Fibre:
  • 24g Protein:
  • 49g Carbs (total):

Speedy satay noodles with tofu

17 minutes is all you need to make this delicious, low-calorie vegetarian noodle dish.

(5 / 5)
x
Ingredients
  • 2 tablespoons olive oil
  • 1/2 small finely chopped onion
  • 1/2 bunch English spinach, washed, trimmed and finely chopped
  • 1/2 cup (125g) ricotta cheese
  • 1 tablespoon toasted pine nuts
  • 1/4 teaspoon nutmeg
  • 2 cloves garlic, crushed
  • 2 x 400g cans Italian whole peeled tomatoes, chopped
  • 1 teaspoon dried Italian herbs
  • 1/2 cup torn basil leaves
  • 1 packet gow gee wrappers
  • 1/2 cup (35g) shaved parmesan cheese
x
Nutrients
  • 1029 kj ENERGY:
  • 17g FAT TOTAL:
  • 10g PROTEIN:
  • 202.16mg SODIUM:
  • 13g CARBS (TOTAL):

Spinach, ricotta and pine nut ravioli

This pasta dish incorporates high in protein pine nuts and spinach ravioli to create an irresistible vegetarian dish. Credit by: KingOfChef

(0 / 5)
x
Ingredients
  • 1 tablespoon olive oil
  • 1 garlic clove, chopped
  • 4 (25cm diameter) Lebanese bread
  • 2 400g cans brown lentils
  • 300g (about 3) vine-ripened tomatoes, diced
  • 1 cup roughly chopped fresh continental parsley
  • 1 red onion, quartered, thinly sliced
  • 60ml (1/4 cup) olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 3 garlic cloves, chopped
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon ground cumin
  • Salt & freshly ground black pepper
x
Nutrients
  • 1484 kj ENERGY:
  • 14g FAT TOTAL:
  • 2g SATURATED FAT:
  • 8g FIBRE:
  • 14g PROTEIN:
  • 224.96mg SODIUM:
  • 5g CARBS (SUGAR):
  • 39g CARBS (TOTAL):

Lentil & tomato salad with garlic lebanese…

How to Make Lentil & tomato salad with garlic lebanese bread Recipe? Credit by: KingOfChef

(0 / 5)
x
Ingredients
  • Olive oil, to grease
  • 1 250g pkt large instant lasagne sheets (San Remo brand)
  • 1 250g pkt frozen chopped spinach, thawed, undrained
  • 1 large (about 350g) orange sweet potato (kumara), peeled, thinly sliced
  • 150g low-fat ricotta
  • 90g grated light mozzarella
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon fresh oregano leaves, extra
  • Crisp lettuce salad, to serve
  • 80ml (1/3 cup) water
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 400g cans Italian diced tomatoes
  • 1 large celery stick, finely diced
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 200g button mushrooms, thinly sliced
  • 1/4 cup roughly chopped fresh continental parsley
  • Salt & freshly ground black pepper
x
Nutrients
  • 1340 kj ENERGY:
  • 6.5g FAT TOTAL:
  • 9g FIBRE:
  • 18g PROTEIN:
  • 46g CARBS (TOTAL):

Vegetable, ricotta and spinach lasagne

Love your heart this winter with this healthy vegetarian lasagne. Credit by: KingOfChef

(0 / 5)
Call to action banner image
x

Lost Password