Get Nourished recipes: Plant-based meals for every appetite

This week on Get Nourished, Luke Hines and Zoe Bingley-Pullin go meatless as they share their favourite nourishing plant-based meals to sure to satisfy every appetite.

Going for a meatless diet has never been so easy with Luke’s mouthwatering stuffed mushrooms and Zoe’s green tahini-coated plant-based meatballs.

Luke Hines’ Spicy Stuffed Mushrooms


4 large portobello mushrooms, stems removed and reserved

1 garlic clove, crushed

1 long red chilli, finely diced

40g (1/4 cup) raw pistachio kernels

2 tbsp roughly chopped flat-leaf parsley, plus extra to serve

2 tbsp extra virgin olive oil

zest and juice of 1 lemon

sea salt and freshly ground black pepper

1/4 tsp chilli flakes, to serve (optional)


Step 1. 

Preheat oven to 200°C and line a large baking tray with baking paper.

Step 2.

Combine the mushroom stems, garlic, chilli, pistachios, and one tablespoon of the parsley with olive oil and lemon juice in a powerful food processor. Blitz until a rough, wet paste forms.

Step 3.

Place the mushrooms, gill side up, on the tray and evenly spoon your paste mixture on top. Season with salt and pepper, and bake for 15 to 20 minutes or until the mushrooms are tender and the filling on top has formed a lovely golden crust.

Step 4.

Serve your stuffed mushrooms with a sprinkle of the extra parsley, a pinch of salt and pepper, lemon zest and the optional chilli flakes. Refrigerate leftovers in an airtight container and eat for lunch the next day.

Zoe Bingley-Pullin’s Plant-Based Meatballs with Green Tahini


300g of hard tofu

1/2 cup almond meal

1 onion, finely chopped

2 garlic cloves, crushed

1 cup brown lentils, drained and rinsed

1 to 2 eggs

1/4 cup pine nuts

4 tbsp fresh parsley, finely chopped

1 tsp sea salt

1 tbsp extra virgin olive oil

1 cos lettuce, separated into cups

For the green tahini

1 bunch parsley, chopped

4 tbsp tahini paste

1 clove garlic, crushed

1 tbsp extra virgin olive oil

1 tbsp lemon juice

salt and pepper to taste


Step 1. 

Add the tofu, onion and garlic in a food processor and blend until coarse.

Step 2.

Mix together the remaining ingredients in a large mixing bowl with the tofu and roll into medium-sized balls.

Step 3.

Heat olive oil over medium-heat in a pan before adding the meatballs, frying each side until cooked through.

Step 4.

To make the tahini, combine all ingredients in a food processor and blitz until smooth.

Step 5.

Serve in lettuce cups with a drizzle of the green tahini.