Top 10 most-cooked vegetarian meals Top 10 most-cooked vegetarian meals

If there’s one thing Centr legends love, it’s finding new ways to do lasagne! Everyone knows spinach and cheese is a match made in heaven and this recipe brings new levels of cheesiness with three different types (ricotta, cottage and parmesan).

This vegetarian Falafel Pita is as simple and convenient as a sandwich, but so much cooler (sorry, sandwiches!) and full of flavor. When you’re ready to ditch the pre-packaged falafel balls, follow Simon Hall’s recipe to make your own!

Ditch the cafe queues and make this your weekend breakfast treat instead. Our vegetarian Hash Browns are quick to make and will definitely fill you up after an early Saturday workout and make a great breakfast-for-dinner option, too.

Not just a spicy way to upgrade your breakfast, these Middle Eastern Baked Eggs with Chickpeas are also in high demand as dinner-time comfort food.

A delightful cross between pudding, porridge and Bircher muesli, our Coconut & Raspberry Ripple Oats are a creamy and sweet start to the day. No cooking required. We suggest making multiple serves so you’ve got breakfast for tomorrow sorted, too.

Cook one big fritter, or multiple little ones. Form a perfect circle or a yummy blob. No matter which way you stick it together, flip it and eat it, our vegan fritter is full of green goodness.

Never put peanut butter on your pancakes before? You don’t know what you’re missing. When combined with these fluffy banana pancakes and a drizzle of maple syrup, it delivers the salty, sweet and nutty flavor combo you didn’t know your life was missing.

Who knew that pea soup would be so on trend? Of course, this vegan-friendly soup packs so much more than peas – potato and cauliflower give it that thick yet smooth texture (perfect for dipping your sourdough into), while sesame edamame adds that extra flavor boom.

Nothing delivers flavor like a curry, and this one is overflowing with it. If you don’t do red hot and spicy, don’t worry – red curry is actually milder than its green counterpart.

This Buddha bowl does away with the grain base and lets baked sweet potato (deliciously seasoned) and chickpeas – with a crunchy cashew cameo – do all the hard work. It’s a delicious change you’ll want to put on repeat, if you haven’t already!