Annabel Crabb Vegetarian Recipes for Easy Family Meals

If you love Australian food TV, you’re likely familiar with Annabel Crabb’s delightful approach to home cooking—warm, unpretentious, and always full of flavor. While she’s known for her legendary baking and long-table feasts, Annabel’s vegetarian recipes truly shine with their creativity and heartiness.

Whether you’re a vegetarian, cooking for one, or simply want to add more plant-based meals to your repertoire, her dishes offer something for everyone. In this blog post, I’ll share a selection of my favorite Annabel Crabb vegetarian recipes, including a detailed walkthrough of her beloved Roast Pumpkin and Feta Tart, plus two more show-stopping veg classics.

So, let’s dive in and bring some Crabb-inspired flavor to your kitchen!

Why You’ll Love This Recipe

Annabel Crabb’s vegetarian recipes are everything you want in comfort food: easy, satisfying, and absolutely bursting with flavor. Her Roast Pumpkin and Feta Tart, for example, brings together golden roasted pumpkin, creamy feta, and crisp pastry in a dish that pleases vegetarians and meat-eaters alike.

Her recipes are designed for real life—think minimal fuss, accessible ingredients, and the kind of leftovers you’ll be excited to eat. Whether you’re hosting friends, meal prepping for the week, or just craving a delicious dinner, you’ll find yourself reaching for these recipes again and again.

Annabel’s approach invites creativity, so you can adapt the recipes based on what’s in your pantry or in season. It’s vegetarian cooking at its most joyful and approachable!

Ingredients

Roast Pumpkin and Feta Tart

Mushroom, Lentil & Walnut ‘Meat’ Pie

• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 300g mushrooms, chopped
• 1 carrot, grated
• 1 celery stalk, chopped
• 1 cup cooked lentils
• 1/2 cup walnuts, chopped
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 sheet puff pastry
• Salt & pepper, to taste
• 1 egg, for glazing (optional; skip for vegan version)

Summer Tomato, Zucchini & Goat Cheese Salad

• 3 ripe tomatoes, sliced
• 1 medium zucchini, thinly sliced
• 100g goat cheese, crumbled
• Handful of fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt & pepper, to taste

Equipment

• 23cm tart tin (for tart)
• Baking tray
• Baking paper
• Mixing bowls
• Chef’s knife & chopping board
• Measuring cups & spoons
• Frying pan (for pie filling)
• Rolling pin (optional, for homemade pastry)
• Pastry brush (for glazing)
• Whisk

Instructions

Roast Pumpkin and Feta Tart

1. Preheat the oven to 200°C (390°F). Line a baking tray with baking paper.
2. Prepare the pumpkin: Toss the cubed pumpkin with olive oil, salt, and black pepper. Spread out on the tray and roast for 20-25 minutes, or until golden and tender. Set aside to cool slightly.
3. Line the tart tin: Roll out the shortcrust pastry if needed. Gently press into a greased 23cm tart tin, trim edges, and prick the base with a fork.
4. Blind bake: Cover the pastry with baking paper and fill with baking weights or dry beans. Bake for 10 minutes, remove weights and paper, and bake another 5 minutes until lightly golden.
5. Assemble the tart: Scatter the roasted pumpkin, crumbled feta, baby spinach, and thyme leaves evenly over the base.
6. Mix custard: In a bowl, whisk eggs and cream with a pinch of salt and pepper.
7. Pour and bake: Slowly pour the custard over the filling. Bake for 30-35 minutes at 180°C (350°F), or until the tart is set and lightly golden.
8. Cool and serve: Allow the tart to cool for 10 minutes before slicing. Serve warm or at room temperature.

For an extra flavor boost, sprinkle a little nutmeg over the custard before baking.

Mushroom, Lentil & Walnut ‘Meat’ Pie

1. Prepare the filling: Heat olive oil in a frying pan. Sauté onion and garlic until soft.
2. Add mushrooms, carrot, and celery; cook until mushrooms are golden and moisture has evaporated.
3. Stir in lentils, walnuts, tomato paste, and smoked paprika. Cook for 5 minutes. Season to taste.
4. Assemble the pie: Preheat oven to 200°C (390°F). Spoon the filling into a small baking dish or ramekins.
5. Top with puff pastry, trim, and press down edges. Make a few small slits for steam to escape. Brush with egg if using.
6. Bake for 20-25 minutes, or until pastry is golden and crisp.
7. Cool slightly before serving.

This pie is perfect for making ahead and reheating for a weeknight dinner.

Summer Tomato, Zucchini & Goat Cheese Salad

1. Arrange sliced tomatoes and zucchini on a platter.
2. Scatter with crumbled goat cheese and fresh basil leaves.
3. Drizzle with olive oil and balsamic vinegar.
4. Season with salt and pepper. Serve immediately.

Tips & Variations

• Make it vegan: For the tart, swap eggs and cream for a plant-based custard (try silken tofu blended with oat cream). Use vegan cheese instead of feta or goat cheese.
• Change up the veggies: Substitute sweet potato, butternut squash, or even beetroot for pumpkin in the tart.
• Herbs: Rosemary or sage work beautifully in place of thyme.
• For the pie: Add a splash of soy sauce or miso for extra umami depth.
• Salad swaps: Try grilled eggplant, roasted peppers, or even peaches for a sweet twist.

“The best part of Annabel’s vegetarian recipes is their flexibility—feel free to swap ingredients based on what’s in season or in your fridge.”

Nutrition Facts

Note: All values are approximate and will vary based on brands and serving sizes.

Serving Suggestions

• Serve the Roast Pumpkin and Feta Tart with a simple green salad or alongside a bowl of Half Runner Beans for a heartier meal.
• The Mushroom, Lentil & Walnut Pie pairs well with roasted root vegetables or a dollop of tomato chutney.
• The Tomato, Zucchini & Goat Cheese Salad is perfect as a light lunch or as a vibrant side for a summer barbecue.
• Round out your vegetarian feast with a slice of Grandma’s Old Fashioned Bread Pudding for dessert or enjoy a refreshing Green Goodness Juice alongside your meal.

Conclusion

Bringing Annabel Crabb’s vegetarian recipes into your kitchen is a celebration of fresh, seasonal ingredients and simple joy. Whether you’re roasting pumpkin for a crowd-pleasing tart, layering mushrooms and lentils into a hearty pie, or tossing together a sun-kissed salad, these dishes promise comfort and flavor without complication.

Vegetarian doesn’t mean missing out; in fact, it opens the door to a whole world of creative, colorful, and deeply satisfying cooking. By embracing Annabel’s flexible approach, you’ll find plenty of room for experimentation—just as she encourages.

I hope these recipes inspire you to try something new, gather with friends, and savor every bite.

For even more delicious ideas, don’t miss out on our Green Chile Cheese Bread, sweet Kodiak Banana Muffins, and vibrant Green Goodness Juice. Happy cooking!

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