What do Vegetarians Eat?

Get ideas here for great vegetarian eats.

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Cumin roasted sweet potato, coriander, spring onion and walnut couscous with a lemon, garlic, walnut and vinegar dressing drizzled over the top. Amazing flavours!

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Tasty salads! Pomegranate seed, feta, walnut, parsley and mint salad, plus cumin, lemon and pomegranate molasses roasted eggplant. Flavour explosion right here 💥💥💥

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Baby eggplants stuffed with rice, tomato, potato, parsley, onion and garlic. This was really spicey in a completely not hot way - you simmer a cinnamon stick in with the tomato broth. 👍😛 Yum!

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Roast zucchini, quinoa, halloumi, parsley, mint and pinenut salad. This was off the HOOK!

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Stuffed, baked cabbage leaves - so tasty!

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​Foul Medames (fava beans) for breakfast! Breakfast of fools aka me!

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Fava beans and spiced rice, yum!

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Curried pumpkin soup with goats cheese in sourdough Cobb loaf - KABOOM.

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Brunch of champions - Shakshuka. Eggs baked in a rich tomato chilli with lots of herbs and spices, onion and garlic. The secret ingredient is olives! #EarlGreyforPM. #Somuchnom

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Smoky chickpea, red lentil and vegetable soup. This was a Yummly recipe and it came out exactly like the picture! Pretty tasty :)

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Curried roast carrot and red lentil soup. This was really good - add your curry spices eg ground cumin, coriander, garam masala etc. I may have also added caraway seeds cause I love those.

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Stuffed capsicums. Green capsicum stuffed with brown rice & a Chilli Sin Carne (like chilli con carne but no meat).

[great-vegetarian-eats]

Shakshuka - baked eggs with a spicy tomatoey, beany sauce.

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Lentil, barley, and roast tomato soup - feat. onions, garlic, celery and veggie stock.

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Roast vegetable and red lentil soup. Roast pumpkin, carrot, tomato and red capsicum tumbled with olive oil in 180 degree oven for 35 minutes. Sauté onion and garlic in olive oil on the stove. Cook red lentils in a pot of boiling water for 10-15 minutes. Add cooked lentils and roast veggies to the glassy onion and garlic. Add your favourite herbs and spices - I added bay leaves, caraway seeds, two kinds of paprika, ground cumin, chilli flakes, oregano and parsley. Add a bit over a cup of veggie stock and stir until everything mashed together to your liking. You can blend if you prefer, or leave chunky for hits of roast tomato, capsicum and carrot flavour. Delicious.

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Red Penne - penne with red lentils in a red wine-tomato sauce (feat. leftover veggies)! So it turns out you can pretty much add tomato and onions/wine to any dinner and it will be fantastic. Put 1 cup red lentils into 1.5 cups of water. Bring to the boil, then simmer for about 10 mins. Be careful not to burn the bottom of the lentils - stir and watch them. Steam veggies - I used broccoli, carrot and baby corn. Cook penne & drain. Heat up a jar of pasta sauce, and add red wine. Combine all and serve with grated cheese. Winning!

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Roast Vegetable Pasta Wack slices of eggplant, zucchini & carrot drizzled with olive oil in the oven for half an hour. Meanwhile boil penne, and fry onions and garlic in olive oil, add sauce and heat, then simmer. Add roast veggies to sauce and serve with penne and grated cheese. Voilà!