High Protein Recipes

Vegetarian Kievs with Moroccan Red Cabbage

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If you’re a vegetarian you don’t have to miss out on a classic Kiev, well not with this vegetarian kievs recipe with Moroccan red cabbage. These creamy vegetarian kievs can be adapted really easily to be suitable for vegans too. If you’re catering for a vegan or vegetarian then this is a great choice for a main dish, the meaties might even be jealous! This recipe serves 4-5 people and should take approximately 1hr to make. Serve your vegetarian Kievs with potatoes, freshly prepared vegetables and of course your side bowl of Moroccan red cabbage.

 

Vegetarian Kievs with Moroccan Red Cabbage

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Ingredients
  

For the Kievs

  • 50 g butter *or vegan margarine at room temperature1
  • 2 tbsp parsley chopped
  • 2 cloves garlic crushed
  • 250 g baking potatoes peeled
  • 75 g green lentils
  • 35 g puy lentils
  • 15 g sesame seeds
  • 20 g sunflower seeds
  • 35 g brazil nuts
  • 50 g fresh wholemeal bread
  • 2 sprigs rosemary chopped
  • 3 sprigs thyme chopped
  • 2 tbsp parsley chopped
  • 2 tbsp onion finely chopped
  • salt and pepper to taste
  • 1 free-range egg *for vegan use 1 tbsp soya flour, 1 tbsp gram flour, 4 tbsp water, 1 tbsp oil, pinch salt, pinch sugar
  • 200 g fine fresh wholemeal breadcrumbs

For the cabbage

  • 2 tsp butter *or vegan margarine
  • 1 small red onion
  • 1/2 tsp allspice
  • 400 ml red cabbage shredded
  • 1 tsp pomegranate molasses from Asian and Middle eastern supermarkets
  • 1 orange juice only
  • 3 tsp light muscovado sugar
  • 3 tbsp dried cranberries
  • 2 strips fresh orange peel
  • 1/2 pomegranate seeds only
  • 1 tbsp flaked almonds

Instructions
 

  • To make the garlic butter: put the butter or margarine in a small bowl together with the parsley and crushed garlic. Work together with a wooden spoon until well combined.
  • Put all the garlic butter onto some baking parchment and use the parchment to work into a log about 5cm long. Wrap in the parchment and chill in the fridge or freezer until firm.
  • To make the kievs: steam the potato, then mash. You should have about 150g of mashed potato. leave to cool.
  • Cook the green and puy lentils together until cooked, but not mushy, about 15 mins. Drain well and leave to cool.
  • Put the sesame and sunflower seeds, brazil nuts and wholemeal bread in a food processor and blend into fine crumbs.
  • Mix together the mashed potato, lentils, crumb mixture and onion, and season well.
  • To form the kievs: divide the mixture into five (or if you like big portions, four!). Take the log of garlic butter from the fridge and cut into five (or four) slices.
  • Take one portion of the lentil mixture and form into a round. Make a dint in the centre and place a piece of the garlic butter in. Form the lentil mixture round the garlic butter to enclose it, finishing up with a flattened cake shape. Do the same with the rest of the mixture and garlic butter.
  • To coat: whisk the egg, (*or beat together the soya and gram flours, with the water, oil, salt and sugar until smooth). Dip the kievs into the egg (*or soya flour mixture) then into the breadcrumbs. Press the crumbs in well. Chill for 30 mins.
  • Heat some oil in a large frying pan and fry the kievs until golden and crisp all over. Take care not to split them, otherwise the garlic butter will spill out. Serve hot.
  • Melt the butter or margarine in a saucepan and saute the onion until golden. Add the allspice and cook for a further minute before adding the cabbage.
  • Mix the pomegranate molasses and orange juice together and pour into the pan together with the sugar, dried cranberries and orange peel. Cook gently for 30-40 minutes until cabbage is soft (not soggy) adding extra water if necessary.

Notes

Just before serving, add the pomegranate seeds and garnish with toasted almonds.

Vegetarian Sausages and Mash

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Vegetarians don’t have to miss out on the classic bangers and mash with this delicious meat-free version – it takes only 20 minutes to prepare and can be adapted to suit vegans. The breadcrumb coated vegetarian sausages are made with cannellini beans, smoked paprika and onion meaning they’re packed full of flavour. These homemade vegetarian sausages are so much better than shop-bought, plus you know exactly what ingredients are going into them. This recipe serves 4 people, is child-friendly and should take about 40 mins to cook.

Vegetarian Sausages and Mash

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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 1 tsp smoked sweet paprika
  • 1 standard can of cannellini beans drained
  • 50 g wholemeal breadcrumbs
  • 100 g vegetarian smoked Applewood cheese *use smoked tofu plus 50g finely chopped hazelnuts for vegan version
  • Salt and pepper
  • 2 large free range eggs beaten (*omit for vegan version)
  • 50 g wholemeal breadcrumbs for coating (*use finely chopped nuts for vegan version)

For the mash

  • 1 kg white potatoes and other seasonal root vegetables peeled and chopped
  • 100 g kale chopped
  • A knob of butter/vegan margarine
  • 2 tsp hot horseradish sauce *use vegan version if preferred

To serve

  • 500 g broad beans
  • 500 g peas

Instructions
 

  • Fry the onions in 1tbsp of oil until soft then add the garlic and smoked sweet paprika. Continue to fry for another 30 seconds.
  • Put the fried onion mixture in a food processor along with the beans, breadcrumbs and cheese, and season with salt and pepper. Whizz until the mixture becomes a paté consistency.
  • Form and roll the mixture into 8 sausages. Dip each one in the beaten egg and then roll in the extra breadcrumbs. Shallow fry the sausages two at a time, turning only when the bottoms have browned first to avoid their falling apart. (*If making the vegan version, coat in the nuts and grill under a moderate heat, turning occasionally.) This should take around 8 minutes.
  • While the sausages are cooking prepare your mash by boiling the vegetables for 20-25 minutes, or until soft. Drain and mash thoroughly. Stir in the butter or vegan margarine and horseradish.
  • Serve the sausage with the mash, peas, broad beans and your favourite onion gravy.

Nut Roast

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Nut roast is a classic vegetarian Christmas recipe that’s become a tradition in itself. This easy recipe is full of flavour and texture, and it works really well with the rest of the traditional Christmas trimmings so it’s part of the full-on Christmas dinner that everyone will be looking forward to. It’s delicious cold the next day, so make sure there’s enough for nut roast sandwiches!

Nut Roast

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 1

Ingredients
  

  • 1 medium onion
  • 1 oz butter
  • 8 oz mixed nuts such as peanuts, cashews, walnuts, etc
  • 4 oz wholemeal bread
  • ½ pint vegetable stock
  • 2 tsp yeast extract
  • 1 tsp mixed herbs

Instructions
 

  • Chop the onions finely and cook them in the butter until transparent.
  • Blend the nuts and bread together in a liquidiser until you get them to a fine consistency. Pulse the liquidiser if the mixture looks like it is forming clumps.
  • Heat the stock and yeast extract to boiling point, then combine all the ingredients together and mix well. The mixture should be fairly loose.
  • Turn into a greased shallow baking dish and make the surface as level as possible. Then sprinkle with a few breadcrumbs.
  • Bake in the oven at 180C, gas 5 for 30 minutes until golden brown.

Vegetable Beany Bake

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This cheap, quick and easy vegetable bake is a hearty vegetarian dish that’s sure to be a hit with the whole family. Plus it’s packed full of goodness!

Vegetable Beany Bake

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2

Ingredients
  

  • 400 g can of Vegetable soup
  • ½ x 410g can of Lentils drained
  • 820 g can of potatoes drained
  • 420 g can of cut green beans drained
  • 300 g can of broad beans drained
  • Large bunch fresh parsley finely chopped
  • 2 tbsp semi-skimmed milk
  • Large handful breadcrumbs

Instructions
 

  • Place the cut green beans, broad beans and soup into a flat ovenproof dish and mix together.
  • Mash the potatoes in a large bowl using the milk to soften and add the chopped parsley.
  • Spread the mashed potato over the top of the mixture in the dish.
  • Sprinkle some fresh breadcrumbs over the top of the potato and then place in a pre-heated oven for 10 minutes at 240°C/475°F/Gas Mark 9. Serve when ready.

Notes

Try adding some grated cheddar cheese to the top of the bake for an extra treat

Vegetarian Haggis

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If you want to celebrate Burns night but can’t eat meat, then try this tasty vegetarian haggis with your neeps and tatties. Ready in just 1hr and 35 mins this delicious haggis is perfect for sharing with friends and family. This vegetarian haggis is made with lentils, mushrooms, carrots and plenty more veggies. It’s really simple to make and is perfect smothered in gravy. Cook your haggis in a 1lb loaf tin and bake for 30 mins.

Vegetarian Haggis

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Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Servings 1

Ingredients
  

  • 100 g 4oz onion, peeled and finely chopped
  • 1 tbsp 15ml sunflower oil
  • 50 g 2oz carrots, very finely chopped
  • 35 g 1½ oz mushrooms, finely chopped
  • 50 g 2oz red lentils
  • 600 ml 1pt vegetable stock
  • 25 g 1oz mashed, tinned red kidney beans
  • 35 g 1½ oz ground peanuts
  • 25 g 1oz ground hazelnuts
  • 2 tbsp 30ml shoyu or soy sauce
  • 1 tbsp 15ml lemon juice
  • 1½ tsp dried thyme
  • 1 tsp dried rosemary
  • Generous pinch cayenne pepper
  • ½ tsp mixed spice
  • 200 g 8oz fine oatmeal
  • Freshly ground black pepper

Instructions
 

  • Pre-heat the oven to 190°C (375°F, gas mark 5).
  • Sauté the onion in the oil for 5 mins, then add the carrot and mushrooms and cook for a further 5 mins.
  • Now add the lentils and three quarters of the stock.
  • Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings. Cook everything, well mixed together, for a further 10-15 mins.
  • Then add the oatmeal, reduce the heat and simmer gently for 15-20 mins, adding a little extra liquid if necessary.
  • Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 mins.
  • Serve with mashed neeps and tatties.

Notes

If you don't have any red lentils in the cupboard you could always use green instead.

Green Beans With Walnut Pesto

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Green Beans With Walnut Pesto

Green Beans With Walnut Pesto

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8

Ingredients
  

  • 1 1/2 pounds green beans trimmed
  • 1 cup walnuts
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper

Instructions
 

  • In a large pot of lightly salted boiling water, cook the beans until crisp-tender, about 3 minutes. Drain and run under cold water to stop the cooking.
  • Meanwhile, toast the walnuts in a skillet over medium heat until lightly golden, 6 to 7 minutes, stirring occasionally. Reserve half the walnuts and crush the remainder in a resealable plastic bag with a meat pounder or rolling pin.
  • In a large bowl, whisk together the oil, lemon juice, salt, and a few grinds of pepper. Add the crushed walnuts, whole walnuts, and beans and toss to coat well. Serve cold or at room temperature. (Can be made up to 1 day ahead. Cover and refrigerate.)

Fettuccine With Artichokes and Beans

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Fettuccine With Artichokes and Beans

Fettuccine With Artichokes and Beans

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 3/4 pound fettuccine
  • 1/4 cup plus 1 teaspoon olive oil
  • 2 cloves garlic
  • 1 15.5- ounce can cannellini beans rinsed
  • 1 13.75- ounce can artichoke hearts
  • kosher salt and black pepper
  • 1 slice white bread
  • 1 teaspoon oregano

Instructions
 

  • Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
  • Meanwhile, heat ¼ cup of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute.
  • Add the beans, artichokes, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook until heated through, 3 to 4 minutes.
  • Pulse the bread in a food processor until coarse crumbs form. Add the oregano and the remaining teaspoon of oil and pulse until just combined.
  • Toss the pasta with the artichoke mixture and reserved pasta water. Sprinkle with the bread crumbs.

Sausage and White Bean Casserole

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Sausage and White Bean Casserole

Sausage and White Bean Casserole

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 pound Italian sausage links
  • 2 carrots cut into 1/2-inch pieces
  • 2 cloves garlic chopped
  • 2 bunches Swiss chard leaves cut into 2-inch strips (about 12 cups)
  • 2 15.5- ounce cans cannellini beans rinsed
  • kosher salt and black pepper
  • 2 tablespoons bread crumbs

Instructions
 

  • Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  • Add the sausage and cook, turning, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.
  • Add the carrots and garlic to the skillet and cook for 1 minute. Add the chard and cook until wilted, 1 to 2 minutes.
  • Add the beans, ½ cup water, and ¼ teaspoon each salt and pepper; bring to a boil. Nestle the sausages in the beans.
  • In a bowl, combine the bread crumbs and the remaining teaspoon of oil. Sprinkle over the sausage mixture. Transfer the skillet to oven; bake until golden, about 25 minutes.

Black Beans and Escarole Salad

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Black Beans and Escarole Salad

Black Beans and Escarole Salad

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Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1 small red onion peeled and finely chopped
  • 3 tablespoons white wine vinegar
  • 3/4 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
  • 2 15- ounce cans black beans drained and rinsed
  • 1 1/2 tablespoons chopped chipotle chilies in adobo sauce found in the international aisle
  • 1/4 cup chopped fresh cilantro leaves
  • 1 head escarole washed and trimmed of tough leaves
  • 12 ounces store-bought guacamole
  • 1 ripe avocado sliced
  • 1 lime cut into wedges

Instructions
 

  • In a small bowl, combine the garlic, salt, onion, and vinegar. Season with the pepper, then whisk in the oil.
  • Place the beans in a large bowl. Pour ¾ of the dressing over them. Add the chipotle and cilantro. Toss, cover, and set aside.
  • Preheat grill pan over medium heat.
  • Toss the escarole with the remaining dressing. Grill for 3 minutes, turning constantly, until just wilted and golden.
  • Serve with the beans, guacamole, avocado, and lime wedges.