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Serve with pita chips for scooping.
EASY

Spiced eggplant, tomato and chickpea stew with garlic yoghurt

Celebrate the humble eggplant in this comforting stew.

  • < 30 mins
  • Danielle Alvarez

Latest

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The collapse of the vegan boom

It appears the vegan revolution is running out of steam, with some joking on social media that life has just become too depressing to swear off meat.

  • Tom Haynes
Summer pinzimonio.
EASY

Adam Liaw’s summer pinzimonio

Bring a taste of Milanese aperitivo to your table with pinzimonio, the ultimate shared plate of seasonal veg and seasoned olive oil.

  • < 30 mins
  • Adam Liaw
The Palomar’s cucumber salad, with pickled cucumbers, green tahini and crispy chilli oil.
EASY

Not a cucumber fan? Palomar’s must-try salad will change your mind

The herbaceous cucumber, green tahini and chilli crisp salad has become an international hit – and with some cheeky cheats, you can serve it in less than 30 minutes.

  • < 30 mins
  • The Palomar
Smashed cucumber salad from Chinese-ish by Rosheen Kaul and Joanna Hu.
EASY

Smashed cucumber salad

Whacking cucumbers with a cleaver isn’t just fun – it creates perfect crevices for dressing. The result is a punchy, refreshing hit for sweltering days.

  • < 30 mins
  • Rosheen Kaul and Joanna Hu
Chermoula mushroom skewers.
EASY

Chermoula mushroom skewers

Marinated in punchy chermoula, these vegan mushroom skewers are a vegetarian barbecue hero. Use the leftover marinade as a zesty dressing.

  • < 30 mins
  • Katrina Meynink
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Cauliflower replaces meat in this Lao-inspired dish, which can be served as a salad or a meal.

Hetty McKinnon challenges everything you thought you knew about salads

The New York City-based food writer is on a mission to expand people’s ideas about what salad can be.

  • Hetty McKinnon
Tash Peterson and her boyfriend Jack Higgs are trying to get to the UK for a vegan festival.

Vegan activist Tash Peterson fights to attend UK festival in face of bankruptcy woes

Controversial vegan activist Tash Peterson is not letting bankruptcy and the removal of her passport get in the way of flying overseas to speak at “the world’s biggest vegan camp out”.

  • Rebecca Peppiatt
An accidentally vegan roasted pumpkin and brown rice salad with a Japanese twist.
EASY

Tonkatsu butternut pumpkin with cucumber, wasabi and brown rice salad

Roast, relax, repeat with this big-flavoured vegan salad featuring sticky, caramelised pumpkin.

  • 30 mins - 1 hr
  • Jessica Brook
Baked chickpeas with eggplant.
EASY

These slow-baked chickpeas capture a sunny taste of the Greek Islands

Fudgy baked eggplant and chickpeas combine with a spice-scented tomato sauce in this dish, served on feast days.

  • 2 hrs +
  • Carolina Doriti