Healthy Recipes

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.

Vegetarian Bolognese

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This classic Bolognese has been given a vegetarian-friendly twist. Our vegetarian Bolognese is so simple to make taking only 30 mins to total to prepare and cook. This recipe serves 4 people making it perfect as a mid-week family meal. Vegetarians don’t need to miss out on this classic Italian dish. The vegetarian Worcestershire sauce (the original version has fish in it) will give it a welcome kick. If you’re not a fan of spaghetti swap for other shapes instead like penne or bows. Serve with vegetarian-friendly Parmesan cheese before tucking in.

Vegetarian Bolognese

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Cook Time 15 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 400 g 14oz mixed chopped vegetables (onion, courgettes, carrots and peppers all work well)
  • 300 g 11oz pack Quorn mince
  • 1 tin chopped tomatoes
  • 1 tbsp vegetarian Worcestershire sauce
  • 3 tbsp tomato purée
  • 400 g 14 oz pasta

Instructions
 

  • Gently fry the vegetables in 1tbsp oil for 5 mins, until soft. Add the Quorn mince and cook for another couple of minutes.
  • Stir in the tomatoes, vegetarian Worcestershire sauce, tomato purée and 200ml (7fl oz) water. Season, bring to the boil and simmer for 20 mins.
  • Cook the pasta according the pack's instructions and drain. Pour the Bolognese sauce on top. Sprinkle with Parmesan shavings to serve.

Notes

Wholemeal pasta gives you more fibre and nutrients than pasta that uses refined flour.

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.

Cannellini Bean Stew

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Cannellini Bean Stew

Cannellini Bean Stew

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 15- ounce cans cannellini or other white beans drained
  • 1 14.5- ounce can low-sodium chicken broth
  • 2 cloves garlic smashed
  • 1 bay leaf
  • 6 carrots halved lengthwise and cut into 3-inch pieces
  • 3 cups fresh spinach leaves
  • kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar optional
  • 1/4 cup 1 ounce grated Parmesan (optional)

Instructions
 

  • In a Dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil.
  • Cover, reduce heat, and simmer until the carrots are tender, about 15 minutes. Remove and discard the bay leaf.
  • Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper and stir for 1 minute.
  • Spoon the stew into bowls. Drizzle with the oil. If desired, add some vinegar or Parmesan.

Stewy White Beans

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Stewy White Beans

Stewy White Beans

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Prep Time 20 mins
Total Time 20 mins
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 2 small shallots finely chopped
  • 2 cloves garlic finely chopped
  • 1 pound mustard greens or kale stems removed and leaves sliced into 1-inch strips
  • juice from 1 lemon
  • 2 teaspoons light brown sugar
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes
  • 1 14.5- ounce can vegetable broth
  • 1 28- ounce can whole or diced tomatoes undrained
  • 1 15- ounce can white beans drained
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the oil in a large pot over medium-low heat. Add the shallots and cook for 4 minutes. Add the garlic and greens and cook, stirring frequently, until the greens begin to wilt, 3 to 5 minutes. Add 1 tablespoon of the lemon juice, the brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil. Reduce heat and simmer gently until the greens are tender, about 15 minutes.
  • Add the beans and cook for 5 minutes. Remove and discard the bay leaf. Season with the salt, black pepper, and (if desired) the remaining lemon juice.

Turkey and Bean Chili

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Turkey and Bean Chili

Turkey and Bean Chili

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

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic chopped
  • 1/2 pound ground turkey preferably dark meat
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chili pepper or 2 teaspoons chili powder
  • 1 28- ounce can diced tomatoes
  • 2 15- ounce cans kidney beans rinsed
  • kosher salt and black pepper
  • 1/4 cup reduced-fat sour cream
  • cilantro sprigs for serving

Instructions
 

  • Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes.
  • Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
  • Stir in the tomato paste, cumin, and chili pepper. Cook, stirring, for 1 minute.
  • Add the tomatoes and their juices, beans, ½ cup water, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil.
  • Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
  • Serve the chili with the sour cream and cilantro.