Five simple, tasty vegetarian recipes that are perfect for meat-free Mondays
Easy shakshuka with crumbled feta (poached eggs in a spicy tomato sauce) is a hearty meal for any time of the day. (ABC News: Lina Jebeile)
If you are looking to add more vegetarian meals to your rotation, we have you covered.
From a tasty shakshuka with crumbed feta and a pumpkin and crème fraîche pasta, to a hearty fava bean and chickpea stew and a creamy one-pot lemon orzo with pesto and lemon, these easy recipes will help provide some inspiration in the kitchen.
Easy stovetop shakshuka with crumbled feta
Covering the frypan with a lid will help cook the eggs from the top and ensure the whites are set while the yolks remain runny. (ABC News: Lina Jebeile)
Lina Jebeile's shakshuka is a delicious dish made by poaching eggs in a spicy tomato sauce. Enhanced by spices including cumin and paprika, it's served with fresh herbs and crumbled feta and goes well with warm pita or crusty bread for dipping.
It's a satisfying and protein-packed breakfast option, but also hearty enough for any meal of the day.
Easy pumpkin pasta with crème fraîche
This creamy pumpkin pasta is comfort in a bowl. (ABC News: Heidi Sze)
This simple, tasty pasta dish from Heidi Sze contains only a handful of ingredients: pumpkin, garlic and onion, which are roasted until sweet and golden; plus crème fraîche for a smooth and creamy tang.
Top with a little finely grated parmesan, or toasted breadcrumbs or pine nuts if you are after some extra crunch.
Ful medames (Fava bean and chickpea stew)
Ful medamas is a bean-based meal that's delicious and easy to assemble. (ABC News: Lina Jebeile)
Ful medames is a popular Lebanese brunch dish combines creamy fava beans and chickpeas with garlic, lemon juice and olive oil.
Traditionally enjoyed with a fresh mix of mint, parsley, tomatoes, onions and olive oil, it's nutritious, simple to prepare and bursting with flavour, and also works well as a lazy weeknight dinner.
Hokkien mee: Vegan Hokkien noodles with mushrooms and tofu
Hokkien mee — noodles with green cabbage, shiitake mushrooms, tofu and a thick dark and sweet soy sauce — is ready in 30 minutes. (ABC News: Hetty Lui McKinnon)
Hetty Lui McKinnon takes inspiration from the dark and glossy Malaysian version of the stir-fried noodle dish for this vegan take on Hokkien mee.
It is traditionally made with pork belly, but this version retains plenty of flavour, thanks to the inclusion of umami-rich vegetables — cabbage and shiitake mushrooms — and the blend of dark soy sauce and kecap manis, which give it a rich, caramel-like flavour.
Creamy one-pot vegetarian orzo with pesto and lemon
An easy spring vegetable orzo made in one pan, topped with pesto and fresh herbs. (ABC News: Zain Ayub)
Spring vegetables are the hero of this versatile one-pot, creamy, lemon orzo, which is ready is 30 minutes.
It's packed with plenty of green veg — including leek, peas, asparagus and sugar snap peas — and topped with dill, parsley and store-bought pesto.
You can also omit vegetables you don't enjoy and add whatever you have on hand that needs using.