Vegan

This recipe is for a flavourful Thai green curry with a medley of vegetables, including carrots, Broccolini, and cauliflower rice.

Try this colourful warm yam, beetroot, and watercress salad with honey mustard dressing. It's a delightful blend of earthy beetroot, sweet yams, peppery watercress, and tangy dressing.

In this low-waste recipe, we transform humble ingredients into a tasty dinner. Utilising the often-overlooked carrot tops combined with roasted carrots and butter beans.

This Middle Eastern-inspired recipe features roasted capsicum stuffed with a fragrant mixture of fluffy Israeli couscous, vegetables, feta cheese, and aromatic spices.

Featuring tender quinoa, smoky paprika, zesty onion, and grated beetroot, these burgers are loaded with plant-based goodness and guaranteed to satisfy your hunger.

Fried rice is the best dish to use up any leftovers you have lying around or the odd bit of veg at the back of the fridge. This is our fried rice guide!

Brussels sprout season is here, and we are not complaining. This recipe combines the nutty and savoury flavours of tempeh with the crispy texture & earthy taste of Brussels sprouts.

There's no doubt about it, hasslebacks are delicious. As the kumara bakes, the slices fan out, creating a crispy outer layer and a tender, creamy interior.