Winter Vegetable Passato

Details: Peel (where necessary) and cut into chunks carrot, onion, celery heart, butternut pumpkin, leek, potatoes, garlic, savoy cabbage, peas and broccoli. Place all the vegetables except the peas and broccoli in a large pot and just cover with cold water. Bring to...

Vegie Curry

Details: Cook rice following packet directions. Sprinkle eggplant with salt and leave for 30 minutes. Rinse, pat dry well on paper towels and cut into cubes. Heat oil in a large saucepan and add garlic, ginger and onion cooking gently to soften. Stir in curry paste...

Vegetable Stir Fry

Details: Chop all vegetables to a similar size. Stir fry together until the bean sprouts start to soften, then add the sauce and cook until heated through. Serve. Vegetable Stir Fry Ingredients Ingredient Quantity Description Stallholders Eggplant 1 Carrot 1 Bok choy...

Vegetable Pie

Details: Melt butter in a large non-stick saucepan over medium heat. Add celery, onion, carrot, capsicum and thyme. Saute until vegetables are tender, 10 minutes. Stir in the flour until thoroughly combined. Stir in stock. Increase heat to medium-high. Add broccoli,...

Vegetable Lasagne

Details: Preheat oven to 175C. Place pumpkin in a baking tray. Coat with chilli flakes and season. Drizzle with a little olive oil. Bake for 20 minutes. Add sage and pine nuts and turn pumpkin over. Bake a further 10 minutes or until soft and golden. Add remaining oil...

Vegetable & Chickpea Potato Pies

Details: Heat the oil in a large saucepan over medium-high heat. Add the pumpkin, mushroom, carrot, zucchini, leek and garlic, cook, stirring for 5 minutes or until the leek softens. Add the cumin and chilli and cook, stirring, for 30 seconds or until aromatic. Add...