Healthy Vegetarian Recipes

Bogeyman Soup

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A gorgeous green healthy soup that’s full of nutritious vegetables, which the kids might not usually like to eat – just don’t tell them what’s in it!

Bogeyman Soup

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

Ingredients
  

  • 2 leeks washed and sliced
  • 250 g broccoli broken into florets
  • 250 g potatoes peeled and chopped
  • 600 ml 1 pint vegetable or chicken stock
  • 100 g spinach washed
  • 300 ml ½ pint semi-skimmed milk
  • Ground black pepper

Instructions
 

  • Put the leeks, broccoli and potatoes into a large saucepan and add the stock.
  • Heat until just boiling, then turn the heat down. Cook over a lowheat with the lid on for 15-20 mins or until the potatoes are tender.
  • Add the spinach and cook gently for another 2-3 mins, until the leaves wilt down.
  • Blend the soup to a puree using a hand-held stick blender, ortransfer it to a food processor or blender and whizz until smooth. Add the milk and reheat gently, seasoning with ground black pepper. Serve.

Notes

Top tip: You can use vegetable or chicken stock cubes, or concentrated stock from a jar, following the instructions to make up the correct strength for 600ml (1 pint) of water. Cover, cool and refrigerate the soup, using it within 3 days of making and re-heat thoroughly before serving.

Squash and Pepper Risotto

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Just five ingredients are all it takes to make this tasty dish – perfect for lunch or supper and suitable for vegetarians, too

Squash and Pepper Risotto

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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 1 onion peeled and thinly sliced
  • 250 g 8oz risotto rice
  • 1 medium butternut squash peeled, deseeded and cut into small chunks
  • 900g/2lb prepared squash
  • 1 red pepper deseeded and cut into strips
  • 45 g 1½oz Parmesan cheese, grated
  • This is tasty with garlic white wine, frozen peas and some fresh herbs added.Sue McMahon

Instructions
 

  • Heat a large pan containing 1tbsp olive oil and the onion, and cook for 5 mins until the onion softens. Add the rice, stir well for a minute, then add 600ml (1 pint) hot water and the chunks of butternut squash.
  • Cook, stirring occasionally, over a medium heat, until liquid is almost absorbed, about 10 mins. Add another 300ml (½ pint) hot water and the red pepper strips, and cook for about 15 mins until the squash is tender. Add more hot water if needed. Leave the risotto to rest for a few mins.
  • Stir in half the cheese, season well, then serve with the rest of the Parmesan and drizzle with extra olive oil, and sprinkle with freshly ground black pepper.

Notes

This is tasty with garlic, white wine, frozen peas and some fresh herbs added.

Roasted Peppers with Spiced Beans and Goat’s Cheese

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This is a great twist on the usual stuffed peppers recipe with spicy beans and tangy goat’s cheese in this hearty vegetarian dish.

Roasted Peppers with Spiced Beans and Goat's Cheese

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Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 4

Ingredients
  

  • 2 large red peppers
  • 3 tablespoons 45 ml extra virgin olive oil
  • 1 onion chopped
  • 1 garlic clove crushed
  • 85 g canned button mushrooms
  • ½ small butternut squash peeled and diced
  • 200 g can curry sauce
  • 1 x 400 g can red kidney beans drained
  • A little low-sodium salt and freshly ground black pepper
  • 125 g 4 oz Goat’s cheese, roughly sliced
  • 2 tablespoons 30 ml chopped fresh coriander

Instructions
 

  • Heat the oven to 190 C/ 375 F/ Gas mark 5.
  • Cut the peppers in half lengthways, keeping the stalk attached, and remove the seeds. Brush the outsides with a little of the extra virgin olive oil then place them, skin-side down, in a roasting tin, packing quite tightly so they don’t roll over.
  • Heat 2 tablespoons of the oil in a large pan and add the onions and garlic. Cook over a moderate heat for 3 minutes until the onions have softened.
  • Add the mushrooms and squash and continue cooking for a further 5 minutes.
  • Add the curry sauce and red kidney beans. Bring to the boil, then reduce the heat and simmer for 10 – 15 minutes until the vegetables are tender. Season with the low-sodium salt and pepper. Stir in the Goat’s cheese and fresh coriander
  • Spoon the bean mixture into the pepper halves. Drizzle over the remaining olive oil. Cover the roasting tin tightly with foil and bake for 1 hour until the peppers are tender.

Notes

If your kids aren't fans of spicy foods, tone down the curry sauce by using a little mixed with chopped tomatoes

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 Burrito

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These easy vegetarian burritos are simply made by wrapping a soft flour tortilla around a spicy filling, this burrito recipe is Mexican classic. Easy to make, they are perfect for informal suppers – just supply the hot filling and warmed tortillas and everyone can make their own. If you prefer a meaty filling add some cooked shredded chicken or strips of fried steak to the rice mixture. Serve with a crisp side salad, sliced jalopeno peppers, salsa and soured cream. This recipe serves 4 people and takes 40 mins to make in total.

Vegetarian Burrito

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

Ingredients
  

  • 2 tsp sunflower oil
  • 1 onion peeled and finely chopped
  • 1 garlic clove peeled and crushed
  • 200 g easy-cook long-grain rice
  • 1 tbsp mild chilli powder
  • 300 ml vegetable stock
  • 4 tbsp tomato puree
  • 210 g can red kidney beans drained and rinsed
  • Salt and freshly ground black pepper
  • 8 small wheat flour tortillas warmed
  • ½ Little Gem lettuce shredded
  • Fresh chopped basil to garnish

Instructions
 

  • Heat the oil in a frying pan and fry the onion and garlic for 5 mins. Stir in the rice and chilli powder and fry for 1 min then add the stock and tomato puree. Simmer for 15-20 mins, stirring occasionally, until the rice is tender and all the liquid has been absorbed. Stir in the kidney beans and heat through gently.
  • Season the rice mixture with salt and freshly ground black pepper. Divide between the warmed tortillas. Scatter over the shredded lettuce and roll up each tortilla to enclose the filling. Serve immediately garnished with basil.

Notes

For a more authentic taste replace the kidney beans with 200g refried beans.
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Vegetarian Chilli

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We love a big bowl of chilli in the colder months when comfort food is needed and this vegetarian chilli recipe is one of the best we have tried. Thanks to the Quorn mince, this vegetarian recipe is far lower in fat than a typical beef chilli, is suitable for vegetarians and can be ready in just over half an hour. Soft sweet peppers, a kick from chilli and a splash of sour vinegar makes this perfectly balanced, giving it a full well-rounded flavour. This recipe serves 4 people and will take approximately 35 mins to prepare and cook.

Vegetarian Chilli

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion peeled and chopped
  • 200 g butternut squash peeled, deseeded and chopped
  • 300 g Quorn mince
  • 2 tsp mild chilli powder
  • 2 garlic cloves crushed
  • ½ each green red and yellow pepper, deseeded and chopped
  • 400 ml vegetable stock
  • 400 g can chopped tomatoes
  • 1 tbsp malt vinegar
  • 1 tsp sugar
  • 200 g long-grain rice
  • 400 g can cannellini beans drained and rinsed

Instructions
 

  • Heat the oil in a large frying pan and fry the onion and butternut squash for a few minutes, to soften.
  • Add the Quorn mince, chilli powder and garlic and cook for a few minutes.
  • Stir in the peppers, stock, tomatoes, vinegar and sugar. Simmer for 15 minutes.
  • Meanwhile, put the rice in a pan with 500ml salted water. Cover, bring to the boil and simmer for 10 minutes, until the rice is tender and the liquid is absorbed.
  • Stir the cannellini beans into the vegetable chilli and warm through.
  • Serve the chilli with the rice.

Notes

Cool and put in a sealable container, freeze for up to 3 months. Heat through thoroughly from frozen.
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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.