Your go-to vegetarian recipe collection

Beans recipes

Baby marrow chips with smoked chilli salt

10 minutes

Gnocchi recipes

Creamy spinach-and-broad bean gnocchi

25 minutes

Beans recipes

Mexican one-tray roast minestrone

1 hour

Cheese recipes

Pasta with ricotta and brown butter

15 minutes

Beans recipes

Home-made beans on toast

30 minutes

Spicy Asian stuffed eggs with noodles

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

6 extra - large or jumbo free-range eggs
2 T Kewpie mayonnaise or sweet and tangy mayonnaise
2 T Dijon mustard
2 t sriracha sauce
sea salt, to taste
2 T olive oil
2 garlic cloves, crushed
1 x 5 cm piece fresh ginger, peeled and grated
1 T chilli flakes
200 g Woolworths Piccolini cherry tomatoes
2 -3 spring onions, sliced, to garnish
curry leaves or mint, fried, to garnish
150 g rice noodles, cooked
mixed black and white sesame seeds, toasted, for serving

For the dressing, mix:

1 lime, juiced
1 T sesame oil
4 T light low-sodium soya sauce

Method

1. Bring a saucepan of water to the boil. Boil the eggs until medium hard (6–9 minutes). Allow to stand in cold water before peeling. Once cool, peel, cut in half, and remove the yolks. Set aside the whites.
2. Mash the yolks with the mayonnaise, Dijon mustard, sriracha and salt to taste. Spoon into the egg whites.
3. Heat the olive oil in a pan and fry the garlic, ginger, chilli and cherry tomatoes over a medium-high heat until jammy and fragrant.
4. Toss in the noodles and remove from the heat. Serve with the stuffed eggs, drizzled with the dressing. Garnish with the spring onions, curry or mint leaves and sesame seeds.

Find more egg recipes here.

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Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Pistachio pancakes with clotted cream (Katmer)

Indian-style bean salad

Tofu scrambled “egg”

Baby marrow chips with smoked chilli salt

Creamy spinach-and-broad bean gnocchi

White bean-and-sumac salad

Mexican one-tray roast minestrone

Pasta with ricotta and brown butter

Home-made beans on toast

Classic green salad

Roast butternut with sherry vinegar, harissa and honey

Spicy Asian stuffed eggs with noodles

Spicy Asian stuffed eggs with noodles

Ingredients

Method