Vegetarian Recipes

Sweet potato & white bean chilli SERVES 4 TO 6               COOKS IN50 MINUTES                        DIFFICULTYNOT TOO TRICKY Ingredients 2 medium sweet potatoes olive oil 2 teaspoons ground cinnamon 1 tablespoon ground cumin 1 teaspoon smoked paprika 1 large onion 1 bunch of fresh coriander 1 fresh red chilli 2 red peppers 1 yellow pepper 1 x 400 g tin of cannellini beans 1 x 400 g tin of tomatoes Method Preheat the oven to 180ºC/350ºF/gas 4. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika. Spread out in an even layer, then roast in the oven for 35 to 40 minutes. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers. Heat 1 tablespoon of oil in a large pan, then add ...

Recipe by: RENEE86  This is a meaty alternative to meat loaf, with vegetables on the side. Ingredients 1 h 50 m 9 servings 225 cals 1/2 (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)  1 (12 ounce) package vegetarian burger crumbles  1 onion, chopped  2 eggs, beaten  2 tablespoons vegetarian Worcestershire sauce  1 teaspoon salt  1/3 teaspoon pepper  1 teaspoon ground sage  1/2 teaspoon garlic powder  2 teaspoons prepared mustard  1 tablespoon vegetable oil  3 1/2 slices bread, cubed  1/3 cup milk  1 (8 ounce) can tomato sauce  4 carrots, cut into 1 inch pieces  4 potatoes, cubed  1 cooking spray Directions Prep      20 m Cook      1 h 30 m Ready In  1 h 50 m Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcest...

Recipe by: BANSREEPARIKH  This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like. Ingredients 45 m 4 servings 215 cals 1 tablespoon vegetable oil  1/2 medium onion, sliced  2 cloves garlic, finely chopped  1 tablespoon fresh ginger root, finely chopped  1 (16 ounce) package tofu, drained and cut into cubes  1/2 cup water  4 tablespoons rice wine vinegar  2 tablespoons honey  2 tablespoons soy sauce  2 teaspoons cornstarch dissolved in  2 tablespoons water  1 carrot, peeled and sliced  1 green bell pepper, seeded and cut into strips  1 cup baby corn, drained and cut into pieces  1 small head bok choy, chopped  2 cups fresh mushrooms, chopped  1 1/4 cups bean sprouts  1 cup bamboo shoots, drained and chopped  1/2 teaspoon crushed ...

Recipe by: BONF I made this one night when I was trying to use up some leftover Mexican ingredients. It turned out very tasty and left everyone asking for more. Ingredients 1 h 5 m 8 servings 486 cals 3/4 cup white rice  1 1/2 cups water  1 (12 ounce) package frozen soy burger-style crumbles  1 (28 ounce) can whole tomatoes, drained, 1/4 cup juice reserved  2 1/2 teaspoons chili powder  1 teaspoon cumin  1 (1.25 ounce) package taco seasoning mix  2 (10 inch) burrito-size flour tortillas  1 (14.25 ounce) can vegetarian refried beans, divided  2 fresh jalapeno peppers - seeded, sliced, and divided  1 1/2 cups salsa, divided  2 1/2 cups shredded Cheddar cheese, divided Directions Prep      20 m Cook      45 m Ready In  1 h 5 m In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 375 degrees F (190 degrees C)...

Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand. 8 SERVINGS Ingredients 1/2 cup vegetable oil 1/3 cup flour 1 small onion, chopped (1 cup) 1 small green bell pepper, chopped (1 cup) 3 stalks celery, chopped (1 cup) 1 28-oz. can diced tomatoes 2 cups fresh or frozen green beans 3 carrots, sliced (2 cups) 1 parsnip, diced (1 cup) 1 cup fresh or frozen sliced okra, optional 1 Tbs. ground cumin 1 Tbs. paprika 1 Tbs. dried oregano 1/4 tsp. cayenne pepper Preparation 1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly. 2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover,...

You won't miss the meat in these walnut-stuffed tofu tacos smothered in cheddar and prep time10 min total time 60 min serves 4 - 6 INGREDIENTS 1 ½ cups panko breadcrumbs ¾ cup chopped walnuts ½ Tbsp ground cumin ½ Tbsp oregano ½ Tbsp thyme ½ Tbsp ground black pepper 2 large Spanish onions, finely chopped 2 stalks celery, finely chopped 1 poblano pepper, finely chopped 1 red pepper, finely chopped 1 lb(s) firm tofu, crumbled ½ cup low-sodium soy sauce 1 cup vegetable juice (preferably V8) ½ cup tomato sauce 1 ½ cups grated Cheddar salsa 8 - 12 hard corn taco shells DIRECTIONS 1. Preheat oven to 400°F. 2. In the bowl of a food processor, combine panko breadcrumbs, walnuts, cumin, oregano, thyme, and black pepper. Process until combined and set aside. 3. In a medium pan with 1 tablespoon of canola oil, stir and cook onions, celery, Poblano peppers, and red pepper for 10-12 minutes, or until softened. 4. Add crumbled tofu, soy sauce, and vegetab...

With a few different beans and butternut squash, containing complex carbohydrates for sustained energy, this lightened-up version of meat chili is a make-ahead, family-friendly dinner for both vegans and meat-eaters alike. Replace sour cream and cheese with creamy avocado to keep it fully plant-based (and even more satisfying!) prep time  15 min total time   95 min serves  4 - 6 INGREDIENTS 2 Tbsp olive oil 1 large onion, chopped 1 poblano chile pepper, seeded and chopped 1 carrot, chopped 1 ribs celery, chopped 1 jalapeno, seeded and diced 4 cloves garlic, minced 1 Tbsp chili powder 1 Tbsp paprika 1 tsp ground cumin 1 tsp dried oregano 1 tsp salt ½ tsp pepper 2 cans whole tomatillos, drained and roughly chopped 2 cups vegetable broth 1 Tbsp Worcestershire sauce 1 medium butternut squash, peeled and chopped 8 oz Yukon Gold potatoes, peeled and chopped 1 can white beans, drained and rinsed 1 can pinto beans, drained and rinsed ½ cup froz...

Halloumi with griddled vegetables VEGETARIAN SERVES 2                     COOKS IN25 MINUTES                         DIFFICULTYSUPER EASY Ingredients 100 g frozen broad beans 225 g halloumi cheese 1 small bunch of asparagus 2 courgettes 2 tablespoons olive oil 2 shallots 200 g ripe cherry tomatoes 1 tablespoon capers ½ a bunch of fresh sweet marjoram or oregano ½ a bunch of fresh flat-leaf parsley Method Put all the dressing ingredients in a clean jam jar and shake to combine. Set aside. Cook the broad beans in boiling water for 5 minutes, or until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins. Cut the halloumi into slices, trim and slice the asparagus, then finely slice the courgettes lengthways. Toss in the olive oil, then season. Heat a griddle pan over a high heat, then add the asparagus, courg...

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish. SERVES 4 TO 6 COOKS IN45 MINUTES DIFFICULTYNOT TOO TRICKY Ingredients 500 g mixed mushrooms (portobello, chestnut etc) 2 cloves of garlic 5 cm piece of ginger 1 onion ½–1 fresh red chilli 500 g ripe mixed-colour tomatoes groundnut oil 1 teaspoon turmeric 1 teaspoon fenugreek 1 heaped teaspoon black mustard seeds 1 heaped teaspoon medium curry powder 1 tablespoon mango chutney 1 x 400 ml tin of light coconut milk 30 g paneer 400 g brown basmati rice 2 limes 1 bunch of fresh coriander Method Preheat the oven to 200°C/400°F/gas 6. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop th...

Built from John’s love of his wife’s lasagne, enjoy a twist on the traditional veg-packed family favourite, with a hit of smoky aubergine for a turbo boost of flavour, plus a super-fresh pesto topping. Delicious! SERVES 14                    COOKS IN4 HOURS                   DIFFICULTYNOT TOO TRICKY Ingredients 2 onion squash , (850g in total) olive oil 1 teaspoon fennel seeds dried chilli flakes , (optional) 60 g Parmesan cheese , (or vegetarian hard cheese) 100 g Cheddar cheese 100 g baby spinach 350 g fresh lasagne sheets 100 g ripe mixed-colour cherry tomatoes WHITE SAUCE 20 g dried porcini 4 cloves of garlic 250 g mixed mushrooms 1 sprig fresh rosemary 2 sprigs fresh thyme 500 ml crème fraîche 50 g Parmesan , (or vegetarian hard cheese) VEG RAGÙ 2 onions 2 carrots 2 sticks of celery a few sprigs each of fresh thyme, rosemary, sage 2 fresh bay le...

CHRIS COURT Make this dish ahead of time by roasting and then refrigerating the cauliflower for up to two days. Before guests arrive, bring to room temperature and then toss the salad together. YIELDS: 8  servings PREP TIME: 0:10 COOK TIME: 0:25 TOTAL TIME: 0:35 INGREDIENTS 1  medium head cauliflower (about 2 pounds), quartered, cored, and sliced 1⁄4 inch thick 4 tbsp.   olive oil 2 tbsp.   cider vingegar 2  scallions, thinly sliced 1/2 c.   Unsalted Roasted Almonds 1/4 c.   golden raisins 1/4 c.   Dried Cranberries 1 1/2 c.   baby arugula Kosher salt and pepper   DIRECTIONS Heat oven to 425°F and place the oven rack in the lower third. On a rimmed baking sheet, toss cauliflower, 2 tablespoon oil, and 1⁄2 teaspoon each salt and pepper. Roast until tender and golden brown, 25 minutes. Meanwhile, in a bowl, whisk together vinegar, remaining 2 tablespoon oil, and 1⁄4 tea...

Recipe by: Gina If you like mushrooms, then this recipe is right up your alley. It's great to make for dinner or entertaining. Ingredients 1 h 35 m 8 servings 435 cals 12 uncooked lasagna noodles cooking spray 1 tablespoon olive oil 1 cup chopped shallots 2 garlic cloves, minced 1 cup diced red bell pepper 1 teaspoon crushed red pepper flakes 4 cups sliced fresh mushrooms salt and ground black pepper to taste  1 1/2 cups ricotta cheese 1/4 cup butter 2 tablespoons all-purpose flour 4 cups milk 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 1/4 cup chopped fresh flat-leaf parsley Directions Prep  30 m Cook 55 m Ready In  1 h 35 m Bring a large pot of lightly salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, about 8 minutes. Drain and set aside. Preheat oven to 350 degrees F (175 degrees...