Healthy Vegetarian Recipes

Steak and Beetroot Salad

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Serve your family a quick and easy dinner with this tasty beetroot salad with sizzling steak. At just 293 calories, it’s a great healthy option too, packed with protein, veg and nutritious seeds

Steak and Beetroot Salad

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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 2

Ingredients
  

  • 1 tbsp mixed seeds pumpkin, sunflower, sesame and linseed
  • Pinch of chilli powder or dried chilli flakes optional
  • 1 tbsp rapeseed or olive oil
  • 250 g 8oz sirloin steak
  • Salt and freshly ground black pepper
  • 4-6 baby beetroot
  • 1 ripe avocado
  • Large handful of flat-leaf parsley leaves
  • Vinaigrette dressing
  • French bread to serve

Instructions
 

  • Heat a frying pan, add the seeds, with some chilli, if you like, and cook for about 1 min, until they start to toast and pop. Tip them into a bowl or on to kitchen paper.
  • Heat the pan again (or a griddle) over a high heat. Rub 1 tsp oil over the steak, season well and sear for 2-4 mins on each side, or to your liking (but we think this tastes better if the steak is medium-rare). Take off and leave on a chopping board, loosely covered, to rest for 5-10 mins.
  • Cut the beetroot into quarters and mix with the rest of the oil in a salad bowl. Halve, stone, peel and slice the avocado and add to the beetroot, along with the parsley leaves.
  • Thinly slice the steak and serve separately with the salad or tuck pieces of steak into the salad. Drizzle with vinaigrette and serve with French bread.

Notes

Leaving the steak to rest after cooking makes it nice and juicy
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Potato Peel Crisps

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These potato peel crisps are perfect for using up leftover potato skin. There’s no need for waste with this easy and delicious recipe. Potatoes play a big part in most family meals. We mash, boil or roast them but we often throw the peelings away. This is such a shame as, believe it or not, the peelings are rather delicious when turned into crisps. Yes, really! The next time you peel a potato, don’t throw the peelings away, try this simple recipe instead!

Potato Peel Crisps

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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • Potato peel
  • 1-2 tsp of oil
  • Salt and pepper for seasoning
  • Cumin paprika or chilli powder (optional)

Instructions
 

  • Pre-heat your oven to 200C. First of all you will need to peel your potatoes with a potato peeler. The skin might be too thick if you use a knife.
  • Potato peel does not keep well, so get the peelings straight onto a baking tray.
  • Drizzle the oil over your peelings and sprinkle over your chosen seasoning/spices.
  • Use your hands to mix everything together, until the peelings are evenly coated in the oil and seasoning.
  • Make sure the peelings are in an even layer and then place into the oven until slightly brown and crunchy, about 8-10 minutes.

Notes

You can try other vegetable peelings too! How about carrot and parsnip? The peel lasts for up to three days, if wrapped well and stored in the fridge.

Cheesy Mashed Potato Hash

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Cheesy mashed potato hash is a quick and easy dinner to make for the whole family. Ready in just 30 mins and packed with veg such as cauliflower, broccoli and roasted root veg, this dish is perfect for kids. Top with cheese and bacon for a special treat and serve warm from the oven. The pesto in this recipe gives this dish a really nice kick of flavour.

Cheesy Mashed Potato Hash

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 700 g pack frozen mashed potato
  • 150 g frozen cauliflower
  • 150 g frozen broccoli
  • 200 g frozen roasted root vegetables
  • 8 rashers streaky bacon
  • 200 g ball mozzarella drained and torn
  • 2 Sacla pesto shots
  • 2 tbsp pine nuts
  • Few basil leaves
  • Handful rocket to serve

Instructions
 

  • Heat the oven to 200C, gas 6. Heat the oil in a large ovenproof pan. Add the frozen mash, stir until softened, then add the rest of the vegetables. Heat, stirring, until defrosted.
  • Dry-fry the bacon in a frying pan until crispy on both sides. Once the mash mix is heated through, arrange the mozzarella, pesto and pine nuts on top and place in the oven to melt. Top with the bacon, basil leaves and rocket, to serve.

Notes

If you want to make this dish a little healthier swap the mashed potato for sweet potato instead.

Carrot and Butternut Squash Soup

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There are days when only soup will do; when we crave the soothing comfort of that warming slurp. The great thing about soup is that, with just a few cheap ingredients, you can make up a big healthy batch and keep it in the fridge for a quick snack and it’s perfect for freezing too. For a super speedy and healthy snack, whip up this simple sunshine bowl of soup; sure to brighten up any grey day

Carrot and Butternut Squash Soup

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 2 onions chopped
  • 1 tbsp sunflower oil
  • 1 butternut squash peeled and diced
  • 4 carrots peeled and sliced
  • 2 sprigs fresh thyme leaves only
  • Salt and freshly crack black pepper
  • 1.5 litres hot vegetable stock
  • Parsley for garnishing
  • Crème fraiche for garnishing

Instructions
 

  • In a large pan, fry the onions in oil until translucent and soft. Add squash and carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to boil. Allow to simmer gently for 30 minutes, or until vegetables are cooked through.
  • Remove from heat and allow to cool slightly. Using a hand blender or a liquidiser, blend to a smooth soup. If too thick, add a little more stock until desired consistency is achieved.
  • Divide soup into bowls and serve with a dollop of crème fraiche and parsley.

Notes

For a fiery kick, add a diced chilli. Remember, the smaller the chilli, the hotter the taste. Fry with onions in step 1.

 

Clown Face Frittata

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A terrific idea for kids snacks- these potato shapes are healthy, and as fun to make as they are to eat!

Clown Face Frittata

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Prep Time 20 mins
Total Time 20 mins
Servings 4

Ingredients
  

Ingredients for the fritatta

  • 350 g 6oz potatoes, peeled, sliced and cooked
  • 6 medium eggs
  • Salt and freshly ground black pepper

For the face

  • 50 g 20z red cheese, grated, eg Red Leicester
  • 1 Mushroom
  • 1/2 Red pepper
  • 1/2 Green pepper
  • 1 small Tomato

Instructions
 

  • Lightly oil a shallow, oven proof dish.
  • Arrange the cooked slices of potato in the dish.
  • Beat the eggs together with some salt and pepper then pour over the potato.
  • Cook in the oven for 10 minutes until the egg is just starting to set.
  • Using the cheese, mushroom, peppers and tomato make a clowns face.
  • Increase the oven temperature to 200ºC, 400ºF, Gas mark 6 and cook for another 10 minutes.
  • Serve immediately.

Pineapple and Carrot Muffins

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Mix grated carrots, pineapple chunks, honey and cinnamon for a delicious, guilt-free afternoon snack – these muffins are less than 200 calories each!

Pineapple and Carrot Muffins

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Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 12

Ingredients
  

  • 227 g can pineapple chunks drained, reserve juice
  • 4 x Shredded Wheat
  • 150 ml ¼ pt pineapple juice, from carton
  • 75 g vegetable fat such as Trex
  • 165 ml clear honey
  • 2 eggs
  • 200 g plain flour
  • 2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 110 g freshly grated carrot

Instructions
 

  • Heat oven 180°C/350°F/Gas 4
  • Combine the reserved pineapple juice, shredded wheat and pineapple juice from the carton and leave to soften.
  • Whisk together the Trex and honey until the mixture is very light, then beat in the eggs.
  • Sieve the flour, bicarbonate soda, cinnamon and salt and stir into the egg mixture along with the pineapple, Shredded Wheat and grated carrot.
  • Spoon into muffin cases and bake for about 25 minutes until cooked.

Spiced Carrot and Lentil Soup

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A delicious, spicy lentil and carrot soup is the perfect lunch-time snack if you’re watching your weight. At just 179 calories this tasty soup is a diet must-have

Spiced Carrot and Lentil Soup

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 2

Ingredients
  

  • 300 g 10oz carrots, scrubbed and chopped
  • 60 g 2oz red split lentils
  • 750 ml 1¼ pint hot vegetable stock
  • ½ teaspoon ground coriander
  • Salt and freshly ground black pepper
  • 2 tablespoons soured cream optional
  • ¼ teaspoon coriander seeds crushed (optional)

Instructions
 

  • cPut the carrots into a pan with the lentils, stock, ground coriander and seasoning. Bring to the boil and simmer for 25 minutes until the carrots are tender.
  • Pour the soup into a blender and whizz until smooth.
  • Serve topped with a spoonful of soured cream and a sprinkling of crushed coriander seeds, if you like.

Strawberry and Rhubarb Breakfast Bars

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Fancy something quick and easy for breakfast? These strawberry and rhubarb breakfast bars are ideal for busy mums on the go

Strawberry and Rhubarb Breakfast Bars

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 12

Ingredients
  

  • 200 g muesli Brands with added fruit like Dorset Cereals Berries & Cherries will add more flavour
  • 50 g Rice Krispies
  • 100 g porridge oats
  • 100 g unsalted butter
  • 100 g golden syrup
  • 300 g fat-free strawberry and rhubarb yogurt
  • 2 tbsp plain flour sifted
  • 1 egg beaten
  • 200 g icing sugar

Instructions
 

  • Pre-heat the oven to 178°C/350°F/Gas Mark 4. Prepare and grease a square cake tin 20 x 30cm (8 x 12 inches).
  • Weigh in the muesli, Rice Krispies and oats to a large bowl.
  • Combine 200g of the yogurt with the flour and egg in a small bowl, whisk well so there are no lumps.
  • Melt the butter with the syrup in a small pan and stir. Add the melted butter and syrup to the cereals, mix well.
  • Pour half the cereal mixture into the tin about 2cm thick and press down well. Pour over the yogurt and egg and spread over evenly. Finish by topping it with the rest of the cereal mixture. Press down again.
  • Bake until lightly golden around the edges but still slightly soft.
  • Allow to cool in the tin then remove and cut into bars.
  • To decorate, take the remaining 100g of yogurt and mix with the icing sugar until a smooth paste is formed. Drizzle the icing over the bars and leave to set.

Notes

If you prepare them the night before your busy day all you have to do in the morning is remember to pop them in your bag!

Potted Mackerel On Toast

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Want a quick and healthy lunch in minutes? Try out our home-made potted mackerel on toasted rye or farmhouse bread, topped with sliced radishes and rocket

Potted Mackerel On Toast

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Prep Time 6 mins
Cook Time 4 mins
Total Time 10 mins
Servings 2

Ingredients
  

  • 2 fresh or frozen thawed mackerel fillets
  • 50 g butter
  • A pinch of ground mace
  • A pinch of ground cayenne
  • Plenty of freshly ground black pepper
  • Juice of ½ a lemon
  • Toasted rye or farmhouse bread sliced radishes and rocket, to serve

Instructions
 

  • Heat a non-stick frying pan, add the mackerel fillets, skin-side down, and cook for 4 mins, turning them once. Remove from the pan and flake the fish, discarding the skin and any bones.
  • Add the butter to the pan and melt with the ground mace, ground cayenne and plenty of ground black pepper. Remove from the heat, add the flaked fish and beat in with the lemon juice.
  • Spread the potted mackerel on warm toast and serve with sliced radishes and rocket leaves.

Notes

You can use kippers, smoked mackerel or sardines in this recipe if you prefer.