Healthy Vegetarian Recipes

Quick quinoa and black bean vegan chilli

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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
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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

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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
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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

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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.
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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

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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

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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

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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

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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

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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

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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

Roasted carrot soup with herb crème fraîche

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This easy carrot soup is seasoned with bay leaves and honey and topped with mint and basil crème fraîche. Make a little extra and heat up the leftovers for a tasty lunch at the office.

Roasted carrot soup with herb crème fraîche

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Ingredients
  

  • Ingredients
  • onion 1 cut into wedges
  • carrots 800g peeled and roughly chopped
  • butter
  • bay leaf 1
  • runny honey 1 tsp
  • vegetable or chicken stock 2 litres
  • crème fraîche 200ml
  • mint basil or chervil chopped to make 4 tbsp (use any one or a mix of 2 or 3)

Instructions
 

  • Method
  • STEP 1
  • Heat the oven to 200c/fan 180c/gas 6 and put the onions and carrots in a roasting tin with a few knobs of butter. Roast for 30 minutes or until the veg are tinged brown.
  • Tip into a pan, add the bay leaf, honey and stock and bring to a simmer. Cook for 10 minutes or until the carrots are very tender, then remove the bay and whizz the lot in a blender until smooth.
  • Sieve if you’d like it really smooth. Season and keep warm.
  • STEP 2
  • Mix the crème fraîche and herbs and season. Serve the soup with quenelles of herbed crème fraîche.

Notes

Adapted from olivemagazine.com

Antipasti salad

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This Italian salad of artichoke and peppadews is just 95 calories, the perfect quick and easy mid-week meal. Serve with crusty bread to soak up the mustard vinaigrette and add prosciutto if you fancy some protein.

Antipasti salad

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Ingredients
  

  • Ingredients
  • mixed salad leaves 400g 2 bags
  • artichoke hearts 200g jar drained
  • peppadews 100g drained
  • celery 1 heart sliced
  • red onion 2 small sliced
  • dressing
  • red wine vinegar 4 tbsp
  • extra-virgin olive oil 6 tbsp
  • garlic 1 clove crushed
  • Dijon mustard ½ tsp
  • caster sugar 1 tsp

Instructions
 

  • Method
  • STEP 1
  • Put the salad leaves, artichoke hearts, peppadews, celery and onion in a bowl. Add the dressing ingredients to a glass jar with a fitted lid, season and shake well. Pour over the salad just before serving and toss.

Notes

Adapted from olivemagazine.com

Sweetcorn pancakes with avocado salad

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This dish is simple to prepare and makes perfect finger food for a light starter or low fat dinner. Sweetcorn pancakes are topped with a salad of avocado, cherry tomatoes

Sweetcorn pancakes with avocado salad

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Ingredients
  

  • Ingredients
  • plain flour 100g
  • baking powder 1 tsp
  • egg 1 beaten
  • milk 150ml
  • sweetcorn 1 large tin about 340g, drained
  • spring onions 4 chopped (use the green bits as well)
  • avocado 1 cut into small chunks
  • cherry tomatoes 150g halved
  • cucumber ¼ cut into small chunks
  • sunflower oil

Instructions
 

  • Method
  • STEP 1
  • Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber.
  • Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side.
  • Put 3-4 pancakes on a plate and serve the avocado salad on top.

Notes

Adapted from olivemagazine.com