Healthy Vegetarian Recipes

Green bean salad with mustardy dressing

Green bean salad with mustardy dressing

Green beans taste delicious simply steamed, but they taste even better charred on a griddle pan and mixed with a mustardy dressing!
Total Time 15 mins
Servings 4

Ingredients
  

  • 400 g fine green beans trimmed
  • 2 tbsp olive oil
  • 1 echalion shallot finely chopped
  • 2 tsp Dijon mustard
  • 1 1/2 tbsp white wine vinegar
  • a pinch caster sugar
  • to serve mint, parsley or dill

Instructions
 

  • Heat a frying or griddle pan over a very high heat. Toss the green beans with 1 tbsp of the olive oil and season generously. Tip into the pan and cook for 4-5 minutes, turning every now and again, until blistered and cooked through.
  • Meanwhile, whisk together the remaining tbsp of oil, shallot, mustard, vinegar, sugar and 1 tbsp of water with some seasoning.
  • Tip the charred beans onto a serving platter and drizzle over the mustardy dressing. Scatter over the herbs.

Vegan overnight oats

Vegan overnight oats

All it takes is 10 minutes and four ingredients to make these vegan overnight oats. Finish with grated apple, coconut yogurt and maple syrup
Total Time 10 mins
Servings 4

Ingredients
  

  • 125 g porridge oats
  • 300 ml apple juice  plus a splash (optional)
  • 1 tbsp maple syrup
  • 3 tbsp flame raisins or golden sultanas
  • 2 apples grated
  • 100 g dairy-free coconut yogurt

Instructions
 

  • Mix together the oats, apple juice, maple syrup and raisins. Leave to soak overnight or for at least 1-2 hours.
  • To finish, stir through the grated apple and another splash of apple juice if you want it a bit looser. Divide between bowls and top with a dollop of yogurt and a drizzle of maple syrup.

Vegan fajita bowl with cauli rice

Vegan fajita bowl with cauli rice

Try this vibrant, nutritious bowl for a well-balanced vegan meal that has less than 200 calories
Total Time 30 mins
Servings 2
Calories 174 kcal

Ingredients
  

  • olive oil
  • 1 or 2 small red peppers seeded and sliced
  • 1 red onion sliced
  • 1 tbsp chipotle paste
  • 200 g tin chopped tomatoes
  • 1 small cauliflower chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp garlic salt or granules
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp chilli flakes
  • 1/2 small avocado stoned and sliced to serve
  • coriander a few leaves chopped to serve
  • lime wedges to serve

Instructions
 

  • Heat 1 tsp oil and fry the peppers and onions for 10 minutes until soft and lightly golden. Add the chipotle paste, tomatoes and a splash of water. Simmer for 15-20 minutes until the sauce has thickened slightly.
  • For the spiced cauliflower rice, pulse the cauliflower in a food processor until it looks like grains. Toast the cumin in a non-stick frying pan in 1 tsp olive oil, add the garlic salt, paprika, oregano and chilli flakes, and fry for a minute before adding the cauliflower rice. Stir-fry for 4-6 minutes until the cauliflower is tender, and smells a little toasted. Season well with black pepper (and only a little salt if using garlic salt). Divide between bowls. Add the peppers on top, the avocado, and coriander leaves. Serve with lime wedges to squeeze over.

Quick quinoa and black bean vegan chilli

Quick quinoa and black bean vegan chilli

Try our quick and easy vegan chilli. This quinoa and black bean chilli recipe is high in protein, low calorie and vegan – but still tastes impossibly creamy
Total Time 50 mins
Servings 4
Calories 343 kcal

Ingredients
  

  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 red chilli chopped
  • olive oil spray
  • 2 tsp ground cumin
  • 1 tsp hot smoked paprika
  • 1/2 tsp chilli powder (optional)
  • 200 g quinoa  rinsed and drained
  • 600 ml vegetable stock
  • 400 g tin chopped tomatoes
  • 400 g tin black beans rinsed and drained
  • 1 small avocado sliced
  • coriander leaves to serve

Instructions
 

  • Fry the onion, garlic and red chilli in a spray of olive oil until soft, then add the spices, including chilli powder if you like it spicy. Tip in the quinoa, stock, tomatoes and black beans, and season well. Cover and simmer for 30 minutes until the quinoa is tender and the sauce has thickened. Top with a few avocado slices and coriander leaves to serve.

Spicy lentil burgers

 

Spicy lentil burgers

Check out this quick and easy vegan burger recipe with spicy lentils. Ready in just 30 minutes, these punchy patties make a super simple summer recipe for four
Total Time 30 mins
Servings 4
Calories 496 kcal

Ingredients
  

  • 2 tsp vegetable oil plus a little extra for frying
  • 2 red onions 1½, finely chopped; ½, thinly sliced
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 tbsp hot curry powder
  • 2 400 g tins brown lentils  drained, rinsed, then drained again
  • 4 tbsp plain flour
  • 1 tbsp white wine vinegar
  • 4 seeded burger buns halved and toasted
  • 4 tsp mango chutney
  • 4 lettuce leaves 
  • 4 tomato slices 
  • coriander leaves (optional)

Instructions
 

  • Heat the vegetable oil in a frying pan and gently cook the finely chopped red onions with a pinch of salt for 5 minutes or until really soft. Add the garlic and ginger pastes and curry powder, and continue to cook gently for 2 minutes. Tip out into a bowl.
  • Put the lentils into a food processor and pulse until roughly blended but not too smooth. Tip out into the onion bowl, add some seasoning and mix well. Add the flour and stir well to combine. Using slightly wet hands, form the mix into 4 equal-sized patties. Put into the fridge to chill for 30 minutes.
  • Meanwhile, put the sliced red onion into a bowl and pour over enough boiling water to cover. Leave for 5 minutes then drain well and add the vinegar and some seasoning.
  • Heat a little oil in a frying pan and cook the lentil burgers for 4 minutes on each side or until caramelised. Put onto the bases of each bun, top with some mango chutney, lettuce leaves, a tomato slice, a pile of the pickled onions, a few coriander leaves and the bun top.

No-bake vegan flapjacks

 

No-bake vegan flapjacks

These dairy-free breakfast bars use dates and nut butter to hold together. Experiment with different seeds and nuts in your next batch of flapjacks, and use agave for a vegan version.
Calories 145 kcal

Ingredients
  

  • 160 g soft dates chopped
  • 60 g smooth peanut or almond butter
  • 40 g agave syrup (use honey for a non-vegan version)
  • 4 tbsp sunflower seeds
  • 4 tbsp chia seeds
  • 100 g porridge oats
  • 50 g roasted peanuts or almonds roughly chopped

Instructions
 

  • Blitz the dates in a food processor until finely chopped and they’ve come together into a ball/paste. Add 1 tbsp boiling water if they aren’t sticking. Heat the nut butter and honey very gently in a pan until it becomes a smooth, pourable mix.
  • Stir all the remaining ingredients and the dates in a large bowl, then pour over the nut butter and honey mix. Mix really well (kneading with your hands to break up the dates) until everything is evenly distributed.
  • Line a 20cm square tin or container with baking parchment, and tip the mix in. Press the mixture into the sides and pack down with the back of a spoon. Cover and chill for 20 minutes, before cutting into bars. Keep the bars in the fridge or in an airtight container for 3 days, or freeze and thaw overnight at room temperature if you want to keep them longer.

Notes

Adapted from olivemagazine.com

Spanish pepper and potato omelette

The ultimate comfort food which clears out the fridge too, try our best Spanish omelette recipe with red onion, red pepper and new potatoes. Serve with a rocket salad

Spanish pepper and potato omelette

Ingredients
  

  • new potatoes 200g sliced
  • red onion 1 small cut into thin wedges
  • red pepper ½ sliced
  • eggs 4 beaten
  • basil ½ small bunch shredded
  • watercress rocket or spinach salad ½ small bag, to serve

Instructions
 

  • STEP 1
  • Boil the potato slices until just tender, about 4-5 minutes.Cook the onions and pepper in a small deep frying pan in 1 tbsp olive oil until softened. Add the potatoes and cook for a minute. Season well, pour in the eggs and stir in the basil. Cook until set on the bottom then finish under a preheated grill. Cut into wedges and serve with the salad.

Notes

Adapted from olivemagazine.com

Mushroom and brown basmati pilaf

Our best pilaf recipe is easy as pie and light on the washing up; perfect mid-week. This recipe uses brown rice, mushrooms and cardamon; topped with yogurt and chives.

Mushroom and brown basmati pilaf

Ingredients
  

  • Ingredients
  • garlic 2 cloves crushed
  • onion 1 large halved and sliced
  • chestnut mushrooms 250g sliced
  • butter 25g
  • brown basmati rice 250g
  • vegetable stock 500ml hot
  • cardamom pods 4 bruised
  • natural yoghurt 6 tbsp
  • chives a small bunch chopped

Instructions
 

  • Method
  • STEP 1
  • Fry the garlic, onion and mushrooms in the butter for 5 minutes.
  • Add the rice, stock and cardamon, cover and simmer for 25 minutes or until the stock is absorbed and the rice is tender.
  • Mix the yoghurt with chives to serve.

Notes

Adapted from olivemagazine.com

Goat’s cheese and red onion tarts

Impress your guests by bringing out this delicious veggie tart made from scratch. Creamy goats cheese and sweet red onion is baked on top of shortcrust pastry with thyme and balsamic vinegar. A little effort but worth

Goat’s cheese and red onion tarts

Ingredients
  

  • Ingredients
  • shortcrust pastry 500g block
  • red onions 2 very large
  • olive oil
  • balsamic vinegar 1 tbsp
  • thyme leaves chopped to make ½ tbsp
  • goat’s cheese 6 slices from a small log or
  • English goat’s cheese with a bloomy rind 3 halved

Instructions
 

  • Method
  • STEP 1
  • Heat the oven to 200c/fan 180c/gas 6. Line 6 tart tins (about 10cm across) with pastry and prick the bases.
  • Line with parchment and baking beans and bake for 10 minutes or until the pastry starts to brown, lift out the parchment and bake for another 5 minutes or until the pastry is crisp, dried and cooked.
  • STEP 2
  • Meanwhile, slice the red onion thickly (you need 6 fat slices). Heat a little oil in a large frying pan (you may need to use 2 pans, or do it in 2 batches) and carefully fry the slices, without breaking them, on each side until they start to soften, about 15 minutes in total.
  • Add the balsamic and thyme and bubble together.
  • STEP 3
  • Lift a slice of onion into each tart and put a slice of goat’s cheese on top, against one side of the pastry so it is off centre.
  • STEP 4
  • Bake until the goat’s cheese begins to bubble and brown a little. Drizzle with a little olive oil before serving.

Notes

Adapted from olivemagazine.com