“When I’m feeling the vegan vibe, this is my go-to recipe to replace the meat and stuffing. I serve it with vegan gravy, roasted vegetables, and all of the Christmas trappings. Cranberry sauce is a must!” – Mike McEnearney

With full flavor and half the guilt, this vegetarian gravy is the perfect substitution from the store bought, packet stuff.

Who ever said the roast centerpiece had to be meat? Definitely not us. Get in an extra serve of vegetables with this impressive and awe-inspiring cauliflower.

Shannon Bennett's mushroom medley will add hearty flair to any meal, as a main or a stunning side.

Gluten-free, vegetarian friendly, and utterly, utterly delicious.

If you're entertaining, this side dish from Ben Sears is a necessity.

Looking for something quick and easy to whip up before guests arrive? This easy tarte tatin is the perfect thing. Use that frozen puff pastry at the back of your freezer and the onions you have lying around to make this delicious French savoury snack. Ready in just a few steps, this onion tart is sure to become your next staple.

This comforting dish lands somewhere between a lasagne and a pie. Thinly sliced butternut pumpkin and broken dried lasagne sheets are all tossed together in one bowl with cheese, spices and a red pepper sauce, then pressed into a cake pan before baking, at which point everything softens and cooks together into imperfectly perfect layers. A simple bechamel topping is made while your pie is in the oven. Recipe note: You’ll need a 24.5cm springform cake pan.

The humble cauliflower becomes a roast with the most, adorned with burnt butter and raisins.

“Turnips can sometimes be overlooked, but they shouldn’t be! They’re tasty raw or cooked, plain or pumped with flavour like they are here." - Hayden Quinn.

These hearty vegetable skewers are bursting with flavour and can easily be made vegetarian friendly.

Jamie Oliver's hearty salad is the perfect combination of warm, roasted veg with haloumi and lentils – the crowning side to any family feast, or a meal on its own.

“Light, easy and simply delicious. You could bake one large tart or make it in mini form." – Cynthia Litster, owner of The Waratah, Sydney. This recipe is by chef Joey Astorga.

These tandoori cauliflower make for a filling and flavour-packed vegetarian dish. Who said vegetables had to be boring? This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99).

The peaches in this mostarda can be replaced with nectarines, apricots, apples or pears. It’s a great way to use over-ripe fruit. It’s lovely as a salad dressing, but also delicious served as a sauce with duck, pork, chicken or salmon.