Complete with a homemade special sauce, juicy mushroom and melted cheese this burger ticks all the boxes and is packed with veggies. Have the serviettes handy!
Mushroom falafel burgers Source: Shane Delia's Recipe For Life
The Milanese poet Giovanni Raiberti called Milano "the capital of meatballs". Anything leftover from a previous meal can go into a polpetta or polpettina. It’s a good way to avoid wasting food, and get in your five-a-day! Who said meatballs had to have meat?
Eggplant meatballs Source: Stefano Manfredi's Italian Food
Traditionally made with thin slices of raw tenderloin beef, this version uses shaved ribbons of zucchini instead. Garnish with zucchini flowers for that extra-special touch!
Zucchini carpaccio
Filled with lentils, quinoa and spices, you'll forget about the meat versions of the classic Aussie snag roll pretty fast.
Vegetarian 'sausage' rolls Source: Shane Delia's Recipe For Life
Serve these spicy, melt-in-your-mouth vegetarian 'meatballs' with cumin rice and a side of simple onion salad, or our favourite - flatbread to mop up the aromatic sauce!
Zucchini koftas in coconut sauce Source: Kulsum Kunwa
Always popular and so easy to make, vegetable kebabs are perfect for entertaining. You can whip them up in any combination and make them as colourful as you like. Add this tangy peanut sauce to give them a wow factor guaranteed to be a hit at your next barbecue. #winningfriends
Chargrilled vegetable shish kebabs Source: Benito Martin
Thick steaks (slices) of cauliflower gets roasted to perfection with lemon and thyme and served with vibrant beetroot hummus.
Cauliflower steak with beet hummus Source: Bondi Harvest
This vegetarian polpette are airy and light, yet comfortably nourishing. We often steal a few polpette straight from the baking tray, but they are even better served tangled in linguine or zucchini (courgette) noodles with tomato sauce poured over.
Popeye polpette Source: Hardie Grant Books / David Frenkiel
These paneer koftas are the perfect party food option. They are commonly served during traditional Indian festivities, such as a Sangeet. The fluffy ricotta and potato filling is encased by a crisp golden shell. Serve with a creamy, tomato-based kofta sauce, plus coriander, crusty bread and rice.
Ricotta and potato koftas (paneer koftas) Source: Alan Benson
Forget what you know about tofu. Forget what you know about tofu scramble. Slap it on toast, add your favourite veg to make it more omelettey, put it in a burrito or brekkie tacos, or eat it directly from the pan, whatever way you choose.
The best tofu scramble Source: Hardie Grant Books
These yoghurt kebabs are scrumptious and easy to make with everyday ingredients. They're soft and creamy on the inside but have a lovely crisp exterior. They're versatile and can be eaten as they are, dipped in a little basil chutney or served with a lightly dressed salad.
Savoury yoghurt kebabs and basil chutney Source: Anjum's Australian Spice Stories
