“Inspired by the family favourite butter chicken, this vegie version slow-cooks the eggplant until meltingly tender. Serve in whole pieces or break up the eggplant and stir through the sauce.” – Phoebe Wood.

Shannon Harley's lasagne is a vegetarian tweak on the meaty original. It's delicious, easy to make, and always welcome at the dinner table, even by hardened carnivores.

This is an extract from our new book, Feel Good Food.

Eggplant, haloumi, basil and pine nuts? This recipe has got it all. Plus it's vegetarian.

For the busy cook, microwaving is the best way to get ahead. Chef Matt Wilkinson's roasted sweet potatoes are the perfect combination of sweet, savory and spicy.

This Middle-Eastern inspired burger is a great vegetarian alternative to the meaty hamburger.

Need a break from meat tonight? This simple vegetarian pasta is a winner. With just five ingredients, it's the perfect midweek recipe to add to your weekly meal plan.

Filled with plant based protein and fibre, this vegetarian curry is one even the carnivores will like.

Traditional Asian flavours collide in this delicious dish of mixed mushrooms, wheat noodles and stunning tea-marbled eggs, all drizzled with a zingy ginger dressing.

Fresh, zingy - and totally vego! We're loco for these nachos.

Don't knock it until you try it. This healthy vegetarian bolognese recipe features high protein lentils as a substitute for mince.

Mouth watering Italian flavours spring to life in this healthy, vegetarian pizza recipe by Phoebe Wood. Introducing: spelt margherita pizza with ‘pepperoni’ chickpeas.

Topped with oozy mozzarella cheese, this meat-free eggplant lasagne is a decadent treat.

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.

It's time to get saucy with this delicious eggplant ragu. Perfect for weeknight cooking.