Vegetarian recipes | Gourmet Traveller

Put your greens in the spotlight with this round-up of meat-free dishes. From tarts and pies to pilafs and pastas, there’s enough variety here to keep you going year-round.

Spanakopita

Rotolo di pasta ripieno

Rotolo di pasta ripieno

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Coconut and cherry frangipane tart recipe

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Zucchini flowers with ricotta, parmesan, mint and anchovy sauce

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Double-baked spinach and ricotta soufflé

Double-baked spinach and ricotta soufflé

Alto Adige-style spinach and bread dumplings with Gruyère and Parmigiano-Reggiano

Alto Adige-style spinach and bread dumplings with Gruyère and Parmigiano-Reggiano

Pumpkin, goat’s curd and thyme tart

Pumpkin, goat’s curd and thyme tart

Pickled beetroot and heirloom carrot salad

Pickled beetroot and heirloom carrot salad

Pearl barley with artichokes, pecorino and nettle butter

Pearl barley with artichokes, pecorino and nettle butter

Sweet potato, silverbeet and goat’s feta pies

Sweet potato, silverbeet and goat’s feta pies

Crisp polenta, baby artichoke, peas and aioli

Crisp polenta, baby artichoke, peas and aioli

Artichokes with hollandaise sauce

Artichokes with hollandaise sauce

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Pea and fennel soup with parmesan garlic bread

Pea and fennel soup with parmesan garlic bread

Seared yellow beans ‘n’ greens

Seared yellow beans ‘n’ greens

Fior di latte, pea, broad bean and lemon salad

Tzatziki with zucchini fritters

Tzatziki with zucchini fritters

Pea falafel with hummus and flatbread

Pea falafel with hummus and flatbread

White bean soup with garlic crostini

White bean soup with garlic crostini

Farfalle with asparagus, crème fraîche and tarragon

Farfalle with asparagus, crème fraîche and tarragon

Asparagus, dill and onion tart

Asparagus, dill and onion tart

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Tabbouleh of spring beans, seeds and nuts

Tabbouleh of spring beans, seeds and nuts

Burrata with broad bean sott’olio and black olive paste

Burrata with broad bean sott’olio and black olive paste

Rosemary-glazed carrots with barley pilaf

Rosemary-glazed carrots with barley pilaf

Roast stuffed zucchini flowers with tomato and oregano

Roast stuffed zucchini flowers with tomato and oregano

Braised broad beans and peas

Braised broad beans and peas

Quinoa with peas, beans, lemon and herb

Quinoa with peas, beans, lemon and herb

Chilled carrot soup with lemon and dill yoghurt

Chilled carrot soup with lemon and dill yoghurt

Zucchini flower, mint and pecorino penne

Zucchini flower, mint and pecorino penne

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Asparagus with blood-orange and chervil hollandaise

Asparagus with blood-orange and chervil hollandaise

Chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad

Chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad

Zucchini and mint soup with grilled flatbread

Zucchini and mint soup with grilled flatbread

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Spanakopita

Rotolo di pasta ripieno

Double-baked spinach and ricotta soufflé

Alto Adige-style spinach and bread dumplings with Gruyère and Parmigiano-Reggiano

Pumpkin, goat’s curd and thyme tart

Pickled beetroot and heirloom carrot salad

Pearl barley with artichokes, pecorino and nettle butter

Sweet potato, silverbeet and goat’s feta pies

Crisp polenta, baby artichoke, peas and aioli

Artichokes with hollandaise sauce

Pea and fennel soup with parmesan garlic bread

Seared yellow beans ‘n’ greens

Fior di latte, pea, broad bean and lemon salad

Tzatziki with zucchini fritters

Pea falafel with hummus and flatbread

White bean soup with garlic crostini

Farfalle with asparagus, crème fraîche and tarragon

Asparagus, dill and onion tart

Tabbouleh of spring beans, seeds and nuts

Burrata with broad bean sott’olio and black olive paste

Rosemary-glazed carrots with barley pilaf

Roast stuffed zucchini flowers with tomato and oregano

Braised broad beans and peas

Quinoa with peas, beans, lemon and herb

Chilled carrot soup with lemon and dill yoghurt

Zucchini flower, mint and pecorino penne

Asparagus with blood-orange and chervil hollandaise

Chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad

Zucchini and mint soup with grilled flatbread

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