Recipes Under 600 Calories

Mushroom Frittata

/in , , /by

This filling vegetarian frittata makes a great lunch – or serve it with potatoes and salad for a hearty evening meal

Mushroom Frittata

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • A knob of butter
  • 350 g 12oz brown closed cup mushrooms
  • 1 small clove garlic crushed
  • 8 eggs beaten
  • Pinch of freshly ground nutmeg
  • 50 g 2oz Gruyère cheese
  • Salt and freshly ground black pepper

Instructions
 

  • Melt the butter in a non-stick pan, add the mushrooms and garlic. Season with salt and pepper and sauté for 6-8 mins until golden and tender.
  • Meanwhile beat the eggs and nutmeg in a large bowl and season well. Pour into the pan and stir well, cook over a gentle heat for a minute. Shake the pan to level the frittata, cover with a baking sheet or a pan lid and cook over a gentle heat for 6-8 mins or until the egg is almost set.
  • Scatter over the remaining cheese and cook under a hot grill for a further 4-5 mins until the top is golden and set.
  • Leave to cool in the pan for pan for 5 mins before cutting into wedges and serving warm.

Notes

You can eat this frittata cold if you prefer - it makes a great picnic dish.

Vegetarian Meatballs with Red Pepper Sauce and Spaghetti

/in , , /by

These vegetarian meatballs are really easy to make and tasty too. Using Quorn mince, mix all the ingredients together and shape with your hands. Cook in a rich, sweet red pepper sauce and serve on a bed of freshly cooked spaghetti. Sprinkle with a little cheese and ta-dah, it’s ready to be served! These delicious meat-free meatballs can be ready to serve in just 40 mins. This recipe serves 4 people and is perfect for kids too. These meatballs are perfect served with a variety of pasta. Try penne or bows to encourage the kids to tuck in. You could also hide veggies in the rich tomato sauce, add in mushrooms, spinach or sweetcorn.

Vegetarian Meatballs with Red Pepper Sauce and Spaghetti

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

For the meatballs

  • 500 g 18oz pack Quorn/vegetarian mince
  • 1 small onion very finely chopped
  • 1 tsp dried oregano
  • 1 thick slice white bread made into breadcrumbs
  • salt and pepper to taste

For the sauce

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 red peppers roughly chopped
  • 1 clove garlic crushed
  • 1 tbsp tomato puree
  • 400 g can chopped plum tomatoes
  • Salt and pepper to taste
  • 500 g spaghetti
  • Olive oil

Instructions
 

  • First make the sauce: heat the oil in a large frying pan and fry the onions and red peppers for about 5 mins, until starting to soften. Add the garlic and fry for another minute.
  • Then stir in the tomato purée, chopped tomatoes and seasoning. Cook on a gentle heat, uncovered for about 15 mins, until sauce is thick. Remove from heat and blend for a smooth sauce or leave chunky. Check seasoning then set aside.
  • For the meatballs, combine the turkey mince, onion, oregano and mix well with your hands. Tip in enough breadcrumbs to allow the mixture to bind. With damp hands, roll the mixture into little balls until it is all used up, makes about 16.
  • Heat about 2tbsp olive oil in a frying pan and fry the meatballs in two batches for about 15 mins until cooked, turning frequently to brown all over.
  • Reheat the red pepper sauce in a saucepan and add the meatballs to warm through.
  • Meanwhile cook the spaghetti according to the packet instructions. Drain the spaghetti and divide between four bowls. Spoon the sauce and meatballs on top and serve with a little grated Parmesan if liked.

Notes

When adding the breadcrumbs, remember you may not need all of them - just enough to make the mixture bind.

Lemon and Broccoli Risotto

/in , , /by

This lovely lemony risotto with crunchy broccoli, shallots and a cheeky splash of white wine is always a good vegetarian option at dinner parties.

Lemon and Broccoli Risotto

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 55 g 2oz butter
  • 8 shallots finely chopped
  • 850 ml 1½ pt vegetable stock
  • 280 g 10oz risotto rice
  • Zest of 2 lemons
  • 1 glass white wine
  • 250 g 9oz broccoli florets, blanched for 5 mins and refreshed under cold water
  • 115 g 4oz vegetarian Pecorino cheese, grated (or vegetarian Parmesan-style cheese)
  • Fresh parsley to serve

Instructions
 

  • Heat the oil and butter in a frying pan and sauté the shallots for 5 mins. Bring the stock to a simmer in a pan. Add the rice and lemon zest to the shallots and stir for 2 mins.
  • When the mixture is hissing in the pan, add the wine, reduce the heat, then add the stock, allowing 1 ladleful to absorb at a time.
  • Add the broccoli and half the Pecorino cheese with the last ladleful of stock. Cover, set aside for 5 mins, then serve with the remaining cheese and fresh parsley on top.

Notes

To stop the rice from sticking to the pan, keep stirring the stock into it as it cooks.

Vegetarian Pumpkin and Herb Stuffing

/in , , /by

A good stuffing should complement the flavours of the meat its served with and this pumpkin and herb stuffing recipe works especially well with poultry. That’s right, this is a serious stuffing contender for your Christmas turkey! Seasonal, earthy pumpkin teamed with fragrant herbs brings fresh flavours to a moist roast bird. This stuffing recipe can be used to stuff a bird, or can be simply cooked on the side, which is especially handy if you’re catering for vegetarians. Meat-eaters can switch vegetable stock for chicken stock, and can even add sautéed sausage meat from a couple of Cumberland sausages

Vegetarian Pumpkin and Herb Stuffing

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Servings 6

Ingredients
  

  • 1 small pumpkin skin and seeds removed, diced
  • 25 g butter plus extra for greasing
  • 1 red onion finely chopped
  • 2 sticks celery finely chopped
  • 1 tbsp chopped sage
  • 1 tbsp chopped thyme
  • 75 g stale bread crusts removed
  • 1 egg beaten
  • 250 ml vegetable stock

Instructions
 

  • Preheat the oven to 220°C/425°F/Gas Mark 7.
  • Spread out the diced pumpkin onto a lightly greased baking tray. Roast in the oven for 30 minutes, turning once. Remove from the oven and reduce the heat to 180°C/350°F/Gas Mark 4.
  • Melt the butter in a saucepan. Add the red onion, celery and herbs and allow to cook over a medium heat for 5 minutes until soft, stirring frequently.
  • Crumble the stale bread into a large mixing bowl, add the onion mixture, egg, roasted pumpkin, stock and seasoning. Stir thoroughly to combine.
  • Transfer the stuffing to an oven-proof dish and cook in the oven for 40 minutes.
  • Slice into wedges and serve.

Notes

This make-ahead recipe can be stored in the freezer then defrosted and heated through in the oven.

Gordon Ramsay’s Vegetable Pilau Rice

/in , , /by

This is the celeb chef’s version of the classic Indian takeaway favourite, vegetable pilau rice, from the Channel 4 series, Gordon’s Great Escape

Gordon Ramsay's Vegetable Pilau Rice

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 400 g basmati rice
  • 1 tbsp vegetable oil
  • 2 tbsp ghee or melted unsalted butter ghee is not suitable for vegetarians
  • 1 cinnamon stick
  • 6 cloves
  • 4 cardamom pods lightly crushed
  • 2 bay leaves
  • 2 star anise
  • 2 onions peeled and finely sliced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp red chilli powder
  • Sea salt
  • 50 g mushrooms cleaned and roughly chopped
  • 75 g green beans
  • 150 g cauliflower cut into florets
  • 1 large carrot peeled and finely chopped
  • 100 g peas thawed if frozen
  • 850 ml water
  • 30 g raisins
  • 30 g toasted pistachio nuts

Instructions
 

  • Wash the rice in several changes of cold water, then leave to soak in fresh cold water for at least 30 mins. Drain well and set aside.
  • Heat the oil and 1tbsp of ghee or butter in a wide, heavy-based pan and add the cinnamon, cloves, cardamom, bay leaves and star anise.
  • Fry for a minute until they begin to crackle and smell fragrant.
  • Add the onions and fry for another 6-8 mins, stirring frequently until soft and golden brown. Stir in the turmeric, cumin, coriander and chilli powder and fry the ground spices for another minute.
  • Add the remaining ghee or butter, a pinch of salt and all the vegetables to the pan. Sautee for 3-4 mins then tip in the drained rice and stir well.
  • Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 mins until the rice looks dry and the water has been absorbed.
  • Turn off the heat and, without removing the lid, leave to steam for another 5 mins. Uncover and fork through the rice and vegetables. Sprinkle with the toasted pistachios and serve.
  • This recipe is taken from Gordon Ramsay's Great Escape, published by Harper Collins, priced £25, available from Amazon
  • Gordon's Great Escape series starts Monday 18th - 20th January 2010, on Channel 4 at 9pm

Notes

In India, the fragrant rice for a pilau is usually cooked separately from the other ingredients and everything is mixed together at the end, similar to the way in which a biryani is made.

Roasted Vegetable and Goat’s Cheese Puffs

/in , , /by

These choux pastry puffs will come in handy over the festive period. Filled with tangy goat’s cheese and rich roasted veg they are sure to impress

Roasted Vegetable and Goat's Cheese Puffs

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Servings 4

Ingredients
  

For the filling

  • 1 small aubergine cubed
  • 1-2 courgettes cubed
  • 2 red peppers deseeded and cubed
  • 2-3 tbsp olive oil
  • 100 g round soft goat’s cheese with rind
  • ½ x 200ml carton creme fraiche
  • Salt and ground black pepper

For the choux puffs

  • 60 g 2oz butter
  • 75 g 2½oz plain flour
  • 2 medium eggs

Instructions
 

  • Set the oven to gas mark 7 or 220°C. Place aubergine, courgette and pepper on a baking tray and drizzle with olive oil. Turn the vegetables to coat them, then roast in the centre of the oven for 45 mins-1 hour, turning occasionally, until they are starting to tinge golden. Remove them from the oven.
  • To make the choux puffs: Pour 150ml (¼ pint) water into a pan and add the butter. Place pan over a medium heat and stir until butter melts. Increase heat under the pan and bring mixture to a rapid boil. Remove pan from heat and tip in the flour. Beat mixture until it forms a ball and comes away from the sides of the pan. Leave mixture to cool for at least 10 mins, then beat in the eggs. Spoon mixture on to the lined baking sheet, in 4 balls.
  • Bake above the centre of oven for 15-20 mins until the puffs have risen and are pale golden. Remove from oven and pierce each puff with a skewer, or fine knife, to allow the steam to escape. Return them to oven for 5-10 mins until puffs are crisp. If making in advance, slide them on to a wire rack to cool. Reduce the oven temperature to gas mark 5 or 190°C.
  • When puffs are cool, cut off the tops (reserving tops) and scoop out any soft mixture on the inside.
  • Cut the goat’s cheese into cubes. Layer up the roasted vegetables and goat’s cheese inside the choux puffs, adding some creme fraiche and plenty of salt and pepper. Replace the tops on the puffs.
  • Return the choux puffs to the oven for 15-20 mins, or until the cheese is starting to melt. Serve with the sprouts and root mash, and a little of the cranberry relish.

Notes

Not suitable for freezing. Prepare ahead: The vegetables can be roasted and the choux puffs made the day before. Fill the choux puffs with the mixture on the day of serving, allowing a little extra cooking time to ensure the pastry crisps up and the centres are hot.

Five Veg Stir-Fry

/in , , /by

Stir-fry carrots, asparagus, broccoli, runner beans and sugar-snap peas together for a tasty and healthy family meal

Five Veg Stir-Fry

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium carrot peeled and cut into thin sticks
  • About 100g 3½oz each asparagus tips, tenderstem broccoli, runner beans, and sugar-snap peas
  • About 4 tbsp balsamic vinaigrette we like the one by Marks & Spencer
  • Handful of chopped fresh parsley
  • Salt and freshly ground black pepper

Instructions
 

  • Heat the oil in a large wok or pan. Add the carrot sticks and stir-fry for a min. Add the asparagus stems, halved lengthways, broccoli, and sliced runner beans. Stir-fry for another min, then add the sugar-snap peas and asparagus tops and fry for a couple of mins.
  • Stir in the vinaigrette, sprinkle with parsley and seasoning, then serve.

Notes

Use whatever veg you have to hand to make a colourful stir-fry.

Vegetarian Sausage Rolls

/in , , /by

Vegetarian sausage rolls are made with flaky pastry stuffed with cheese, onion, potato and mushrooms for a delicious vegetarian party food treat. These delicious veggie sausage rolls are really easy to make taking just 40 mins in total (plus chilling time) to whip up. You can make a batch of 36 sausage rolls in one go making them ideal for parties or kids packed lunch boxes if you’re feeding a lot in one go. These vegetarian sausage rolls are infused with Cheddar and Parmesan so are packed full of flavour. We’d recommend serving with fresh salad or picnic food as a lunch time snack.

Vegetarian Sausage Rolls

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 30

Ingredients
  

  • 325 g plain flour
  • 1/4 tsp bicarbonate of soda
  • 200 g cold butter
  • 1 egg beaten
  • 500 g potato
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 300 g mushrooms finely chopped
  • 150 g strong Cheddar grated
  • 50 g Parmesan or vegetarian Italian hard cheese, finely grated
  • 1 tbsp thyme
  • 1-2 tbsp wholegrain mustard
  • Good pinch cayenne pepper
  • 1 tbsp sesame or poppy seeds
  • 1 egg beaten

Instructions
 

  • For the pastry, sift the flour and bicarbonate of soda into a large bowl. Coarsely grate over the cold butter and using a knife, mix into the flour until crumbly. Add the beaten egg and then enough water to form a dough that leaves the bowl clean. Cover with cling film and chill for 30 mins.
  • Microwave the potatoes on a high heat for 10 mins then set aside. Meanwhile, heat the oil in a frying pan and cook the onion for 5 mins. Add the mushroom and cook for a further 5 mins until quite dry.
  • Spoon out the inside of the potato and transfer to a bowl. Mash, season and stir through the mushroom mixture, cheese, thyme, mustard and cayenne pepper.
  • Preheat the oven to 200°C/gas 6. Cut the pastry in half, roll out on a floured surface to form a long rectangle, about 16cmx40cm. Spoon half the filling along the length of the pastry strip. Brush one edge with beaten egg then fold the pastry over and seal carefully. Cut the pastry rolls into about 15-18 pieces and place seal down onto lightly greased baking trays. Repeat with remaining pastry and filling. Brush each with egg and scatter with the seeds and bake for 20-25 mins.

Notes

These cheesy rolls are delicious served with a chunky tomato chutney.
Create a smart shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free!

Spanish-Style Ratatouille

/in , , /by

A low cost, quick and simple Spanish ratatouille made with roasted chunky vegetables of aubergine, peppers, potatoes, onions and courgettes

Spanish-Style Ratatouille

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Servings 4

Ingredients
  

  • 2 tbs olive oil
  • 1 medium aubergine sliced into 12 large slices and halved
  • 1 onion peeled, quartered and leaves pulled apart roughly
  • 1 orange or red pepper deseeded and roughly chopped
  • 2 courgettes trimmed and cut into wedges
  • 400 g can chopped tomatoes
  • 3 tsp fresh oregano or 2tsp dried
  • 2 cloves garlic peeled and chopped
  • 6 medium potatoes unpeeled and thickly sliced
  • Salt and freshly ground black pepper

Instructions
 

  • Set the oven to gas mark 6 or 200°C. Put a roasting tin in the oven to heat up. Add the oil and toss the aubergine, onion, pepper and courgettes in the oil, in the hot tin and roast for 10 mins.
  • Meanwhile, put the can of tomatoes, oregano and garlic in small pan, and simmer over a medium heat for 10 minutes, until reduced by about a third.
  • Mix the slices of potato in with the roasting vegetables, and spoon in the tomato sauce. Season well. Cover the tin with foil. Bake for 30 mins, then take off the foil and bake for another 20-25 mins, until the vegetables are tender. Leave for 5 mins before serving.

Notes

This could be cooked on the hob, for about an hour. If the sauce looks as though it’s disappearing, mix some tomato ketchup with a little hot water and stir it into the vegetables.