Healthy Vegetarian Recipes

Stuffed Peppers with Couscous, Courgette and Mozzarella

/in , , /by

This delicious stuffed peppers recipe make a colourful Mediterranean-style dish with sunblush tomatoes and melting mozzarella – and yes, it tastes as good as it looks! Not only does a portion of this recipe equal one of your 5-a-day, it also works out at only 315 calories and 0.4g salt per serving. These stuffed peppers are ideal for lunch with a salad or served for dinner with new potatoes and fresh greens. Ready in just 30 mins, our stuffed peppers with couscous, courgette and mozzarella are vegetarian-friendly and are sure to tempt children with their vibrant colours and tasty flavours too.

Stuffed Peppers with Couscous, Courgette and Mozzarella

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

Ingredients
  

  • 4 red peppers halved
  • Olive oil
  • 15 g ½ oz butter
  • 1 courgette finely diced
  • 110 g 4oz pack lemon and coriander couscous
  • 85 g 3oz sunblush tomatoes, chopped
  • 3 tbsp chopped fresh basil leaves
  • 125 g 4½ oz pack mozzarella
  • Green salad to serve

Instructions
 

  • Brush the peppers with a little olive oil. Place on a baking sheet or roasting tray cut side down and grill under a medium heat for 5 mins. Turn and grill for a further 5 mins or until the peppers are tender but not collapsed.
  • Meanwhile, melt the butter in a pan and cook the courgette until golden. Add the couscous and cook for 1 min. Add 200ml (7fl oz) boiling water, stir and remove from the heat. Cover and leave to stand for 5 mins.
  • Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella.
  • Place the stuffed peppers under the grill for 2-3 mins until the mozzarella has melted.
  • Serve your stuffed peppers, warm or cold, with a green salad.

Notes

To give the stuffed peppers a Greek twist, add olives, parsley and feta to the couscous.

Mary Berry’s Nut Roast

/in , , /by

Mary Berry’s aubergine five-nut roast recipe is a reall winner for vegetarians. It’s so easy to make and tastes delicious too – you can prepare it in advance or the day before you want to serve it so you’ve got plenty of time to focus on the sides. This recipe serves 8 people and will take around 1hr and 20 mins to make.

Mary Berry's Nut Roast

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Servings 8

Ingredients
  

  • 1 medium aubergine
  • Olive oil
  • Salt and freshly ground pepper
  • 40 g 1.5oz butter
  • 1 small onion finely chopped
  • 2 celery sticks finely chopped
  • 1 garlic clove crushed
  • 175 g 6oz shelled mixed nuts (such as Brazils, pine nuts, blanched whole almonds), chopped in the processor, but not too finely
  • 50 g 2oz shelled pistachio nuts, roughly chopped
  • 100 g 4oz fresh white breadcrumbs
  • Grated rind and juice of half a lemon
  • 100 g 4oz mature Cheddar, grated
  • 100 g 4oz frozen chestnuts, thawed and roughly chopped
  • 2 eggs beaten
  • 4 tbsp chopped fresh parsley
  • Sprigs of fresh flat-leaf parsley to serve

You'll also need

  • 900 g 2lb loaf tin, 19 x 17 x 9cm (6½ x 3½ x 3½in) base

Instructions
 

  • Preheat the grill, and oven to 200ºC/Fan 180ºC/Gas 6.
  • Line a loaf tin with foil and oil lightly.
  • Slice the aubergine thinly, lengthways. Arrange on a large oiled baking tray in a single layer, brush or drizzle with olive oil and season with salt and pepper. Cook under the hot grill for 5-7 mins each side until the aubergine has softened and is beginning to turn golden. The aubergine will cook to a deep brown once in the oven, so don't worry about getting too much colour at this stage. Once you have turned the aubergine slices over, do keep a close eye on them as the second side will colour more quickly than the first side. Allow to cool slightly.
  • Use the aubergines to line across the base and sides of the prepared loaf tin, all slices going in the same direction.
  • Melt the butter in a medium pan, add the onion, celery and garlic and cook, stirring occasionally, untill soft, about 10 mins. Spoon into a large bowl and leave to cool.
  • Add the remaining ingredients to the bowl with plenty of seasoning, and stir well to mix.
  • Spoon into the loaf tin, pressing the mixture down firmly. Fold the ends of aubergine over the top of the filling and cover the tin with the foil.
  • Cook in the preheated oven for 50 minutes to 1 hour. Turn out on to a serving plate, remove the tin and garnish with sprigs of flat-leaf parsley.
  • Slice thickly to serve.

Notes

This nut roast can be made up to two days ahead and can be frozen for up to a month. To reheat, put the nut roast on a baking tray and cover with foil. Reheat at 180oC/Fan 160oC/Gas 4, for 50 mins to an hour, until piping hot.

Mushroom Soup

/in , , /by

Mushroom soup is a really simple soup recipe to make and can be on the table in under an hour. Look out for value packs of mushrooms to use – they don’t need to be perfect looking or all the same shape.

Mushroom Soup

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2

Ingredients
  

  • 50 g butter
  • 2 shallots finely chopped
  • 2 garlic cloves peeled and chopped
  • 400 g mushrooms wiped and roughly chopped
  • 600 ml vegetable stock
  • Salt and freshly ground black pepper
  • 100 ml double cream
  • Freshly chopped parsley and finely chopped mushroom to garnish

Instructions
 

  • Heat the butter in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.
  • Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.
  • Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.
  • Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.

Notes

For an extra earthy flavour, soak a handful of dried mixed mushrooms in boiling water for 30 mins then add the mushrooms and soaking liquid to the stock.

Potato Salad

/in , , /by

This warm new potato salad recipe is great for serving as part of a summer buffet or as a quick and easy side dish. It has a light vinaigrette dressing but if you prefer a creamy one replace the oil and vinegar with 6 tbsp soured cream, mayonnaise or crème friache. Choose firm waxy salad potatoes with papery-thin skins such as Charlotte or Jersey Royals (if in season). This recipe serves 4 people and will take only 25 mins to make. Once you’ve perfected this classic potato salad recipe you’ll be making it time and time again.

Potato Salad

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

Ingredients
  

  • 1 kg salad potatoes scraped
  • 4 tbsp light olive oil
  • 2 tbsp cider vinegar
  • 1 tsp Dijon mustard
  • Pinch of caster sugar
  • Salt and freshly ground black pepper
  • 1 small red onion peeled and very finely diced
  • 2 tbsp fresh snipped chives
  • Few sprigs fresh tarragon

Instructions
 

  • Boil the potatoes in a large pan of lightly salted water for 10-12 mins until just tender. Drain well and leave to cool for 5 mins.
  • Place the oil, vinegar, mustard and sugar in a large serving bowl and whisk together until thoroughly blended. Season with salt and freshly ground black pepper.
  • Slice the warm potatoes and toss in the dressing with the red onion. Scatter over the snipped chives and tarragon and serve warm or cold.

Notes

Leave the skins on the potatoes for more flavour and fibre, just lightly scrub before boiling to remove any dirt.

Gluten-Free Lemon Shortbread Rounds

/in , , , /by

Beautifully quick and simple to make, these gluten-free lemon shortbread rounds have a zingy, buttery flavour and a lovely crumbly texture. Great as a gift for a gluten-free friend or relative, they look lovely stacked up and tied with a ribbon or packaged in a cellophane bag. If you’re feeling really creative, have a go at decorating them with a citrusy icing too.

Gluten-Free Lemon Shortbread Rounds

Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 10

Ingredients
  

  • 250 g gluten-free flour eg, Doves Farm
  • Pinch of salt
  • 150 g butter
  • 90 g caster sugar
  • Zested rind of 1 lemon

You will need

  • Baking sheet lined with baking parchment

Instructions
 

  • Set the oven to 180°C/350°F/Gas Mark 4.
  • Tip the flour and salt into a bowl and rub the butter into them. Stir in the sugar and lemon rind. Mix the ingredients until they start to bind together to form a dough.
  • Shape the dough into a cylinder shape, about 6-7cm in diameter, and cut into rounds about 1cm thick. Place them on the lined baking sheet.
  • Bake for 10-15 mins, or until they start to turn lightly golden. Remove from the oven and leave them to cool on the baking sheet for a few mins. Transfer to a wire rack to cool completely.

Notes

For extra sweet shortbread, try removing the lemon zest and adding a handful of your favourite chocolate chips.

Mexican Roasted Sweet Potato Bites

/in , , , /by

Mexican roasted sweet potato bites make really easy party food that’s ready in just 20mins! All you have to do is slice long, thin sweet potatoes into discs and roast them, so they’ll become the base of the canape.

Mexican Roasted Sweet Potato Bites

Print Recipe Pin Recipe
Total Time 20 mins
Servings 26

Ingredients
  

  • 3 long thin sweet potatoes
  • 2 tbsp olive oil
  • 2 tbsp Mexican seasoning
  • guacamole to serve
  • soured cream with chives to serve
  • tomato salsa to serve
  • small handful coriander chopped

Instructions
 

  • Heat the oven to 200C, gas 6. Slice 3 sweet potatoes into 1cm circles. Toss the potato circles in a mix of 2tbsp olive oil and 2tbsp Mexican seasoning to coat thoroughly.
  • Roast for 10-15 mins until cooked through. Once slightly cooled, top with spoonfuls of guacamole, soured cream with chives and tomato salsa. Scatter over coriander to serve.

Notes

If you fancy it, you could scatter cheese over them too for an extra bit of flavour.

Couscous Salad

/in , , /by

This easy vegetable and Feta couscous salad has just a handful of ingredients and is ready to eat in 10 minutes – the perfect dish for busy days! It’s ideal as a side dish for grilled meats and veg, or as a hearty lunchtime treat that can be popped into a lunchbox and taken to school or work too. Try experimenting with different flavours – you can add any other extra leftover vegetables or herbs you might have to hand.

Couscous Salad

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 8

Ingredients
  

  • 250 g couscous
  • 6 tbsp virgin olive oil
  • Zested rind and juice of 1 lemon
  • 1 bunch spring onions sliced
  • 2 sticks celery chopped
  • 350-500 g cherry tomatoes halved
  • 200 g pack feta cheese cubed
  • 2-3 tbsp freshly chopped chives plus chives for garnish

Instructions
 

  • Tip the couscous into a bowl and pour over 400ml boiling water. Mix well, then leave it to stand for about 5 minutes, stirring it occasionally to keep the grains of couscous separate.
  • Stir in the olive oil, lemon zest and juice and salt and pepper into the couscous and mix well.
  • Stir in the spring onions, celery, cherry tomatoes and feta cheese. Spoon into serving bowls and garnish with chives, to serve.

Notes

The couscous can be made the day before up to the end of step 2, then stir in the vegetables and cheese on the day of serving.

Mediterranean Roast Potatoes

/in , , /by

These Mediterranean roast potatoes are the perfect choice for a summer Sunday lunch. With crispy new potatoes and juicy cherry tomatoes baked with olive oil, garlic and anchovies, this spud recipe is a true taste of the Med. Try serving it up with roast chicken or baked fish for a delicious family feast.

 

Mediterranean Roast Potatoes

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 750 g new potatoes
  • 4 tbsp light olive oil
  • 1 bulb garlic separated into cloves
  • 50 g anchovy fillets tinned, drained and sliced
  • 200-300 g cherry tomatoes on the vine
  • 3-4 tbsp sliced olives black and green
  • Black pepper to season

Instructions
 

  • Begin by preheating the oven to 200°C/400°F/Gas Mark 6.
  • Place the potatoes in a roasting tin and coat with 2tbsp olive oil. Roast them in the centre of the oven for 20 mins.
  • Remove from the oven and add the rest of the ingredients, drizzling over the remaining olive oil and grinding over some black pepper. Return to the oven for 20-25 mins, or until the potatoes are tender and the skins on the tomatoes are just starting to split. Serve immediately.

Notes

The way to tell whether a potato is new – rather than just small – is to rub the skin. It should come off easily.

Roasted Cauliflower and Cherry Tomato Dhal

/in , , /by

Flavour-packed roasted cauliflower and cherry tomato dhal is so simple to make and only 211 calories! It takes around an hour to cook, but it’s worth the wait. Made with yellow split peas and topped with cauliflower and cherry tomatoes, this dhal is full of all the classic Indian spices as well as onion and ginger. Get some naan bread for dipping and you’ve got a delicious Indian meal that’s good for you too.

Roasted Cauliflower and Cherry Tomato Dhal

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

Ingredients
  

  • 250 g yellow split peas rinsed well
  • 2 garlic cloves crushed
  • 1 tbsp freshly grated ginger
  • 1 tsp turmeric
  • 2 bay leaves
  • 1 head cauliflower broken into florets
  • 250 g cherry tomatoes
  • 1 tbsp vegetable oil
  • ½ tsp each cumin seeds and chilli powder
  • 1 onion sliced

Instructions
 

  • To make the dahl, boil 1 litre water and add the split peas, garlic, ginger, turmeric and bay leaves. Return to the boil, skim off any scum, then cover with a lid and simmer for 45 mins-1 hr, stirring now and then, until it thickens.
  • Heat the oven to 200C, gas 6. Toss the cauliflower and tomatoes with the oil, cumin, chilli powder, onion and seasoning on a baking tray. Roast for 20 mins.
  • Check the consistency of the dhal. If it’s a bit runny, remove the pan lid and increase the heat to reduce, stirring well.
  • Once the split peas are soft and fairly smooth, season well with salt. Serve in a bowl with the cauliflower spooned on top.

Notes

This side is best served on the day its made and eaten on the same day too.