Whether you have a plant-based diet, are vegan or vegetarian, it can be difficult to find delicious recipes that cater for your dietary requirements.
While veganism is the practice of abstaining from the use of animal products – particularly in your diet – vegetarians are nowhere near as strict, usually not including meat or seafood in their meals.
Try these four vegetarian recipes to add a new twist to your next meal:
These crunchy rendang vegetable lettuce wraps are sure to be a dinner winner with the kids – whole romaine or iceberg lettuce leaves filled with tofu, mushrooms, water chestnuts, sweet corn and green beans.
A great way to get more vegetables on the plate and fun to eat with just one hand, these wraps are flavoured with The Spice Tailor Indonesian rendang sauce.
For a classic barbeque taste, it is hard to go past this portobello burger with caramelised onions and Saint Agur cheese. The patty is a combination of finely chopped toasted sourdough, sautéed mushrooms, spring onions, garlic, barbeque sauce and eggs, grilled and topped with onions caramelised in red vinegar and the sharp bite of blue cheese.
For a vegetarian chickpea curry in a hurry, try this recipe using Cobram Estate garlic and ginger-infused EVOO. Cumin, black mustard, turmeric and canned cooked chickpeas make this a delicious and light meal, garnished with natural yoghurt, coriander leaves and an extra dash of EVOO, best enjoyed with steamed rice.
Not only are these chilli bean nachos vegetarian, they are also a much healthier version of this classic Tex Mex dish. Alimentary’s Alison Wright worked her magic to deliver a delicious alternative using unsalted tortilla chips, red bean-based chilli, Greek yoghurt instead of sour cream, housemade guacamole and salsa.
Portion control is also key to this dish, Alison says. Increase the healthier parts of the nachos experience by making the bean chilli the hero, with the chips, cheese and extra dips playing a supporting role.
