Healthy Vegetarian Recipes

Posh hummus

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This poshed-up hummus with tomatoes and spring onion tastes so much better than shop-bought. Eat as a dip or in falafel wraps – it will be your new favourite.

Posh hummus

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Ingredients
  

  • Ingredients
  • chickpeas 400g tin rinsed and drained
  • olive oil
  • lemon 1 juiced
  • pitta bread to serve
  • tomatoes 2 chopped
  • paprika to sprinkle
  • spring onions 2 finely chopped

Instructions
 

  • Method
  • STEP 1
  • Whizz the chickpeas to a dryish paste in a food processor. Add olive oil and lemon juice to taste and a little water if necessary, keep whizzing. Stir in the spring onions and tomatoes and season well. Dust with paprika and serve with pitta bread.

Notes

Adapted from olivemagazine.com

Spiced lentil soup

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This quick and easy soup is low fat and ready in just 30 minutes. Fry some bacon pieces to sprinkle on top, or add a tin of chickpeas with the veg for a more rustic feel.

Spiced lentil soup

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Ingredients
  

  • Ingredients
  • oil for frying
  • ginger a small piece peeled and grated
  • cumin seeds 1 tsp
  • chilli flakes a pinch
  • onion 1 finely chopped
  • carrots 2 large peeled and grated
  • red lentils 150g
  • vegetable stock fresh cube or concentrate made up to 1 litre
  • lime 1 juiced to taste
  • coriander a small bunch of leaves

Instructions
 

  • Method
  • STEP 1
  • Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of minutes.
  • STEP 2
  • Add the vegetables and cook for 5 minutes more then add the lentils and stock.
  • STEP 3
  • Bring to the boil and simmer for 15 minutes, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky.
  • STEP 4
  • Stir through a squeeze of lime juice and serve sprinkled with coriander.

Notes

Adapted from olivemagazine.com

Carrot and cumin soup with fresh coriander

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Carrot and cumin soup with fresh coriander

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Ingredients
  

  • Ingredients
  • onion 1 chopped
  • olive oil
  • cumin seeds 1 tsp toasted
  • chilli flakes or powder a small pinch
  • carrots 6 medium peeled and chopped
  • soft brown sugar 2 tsp
  • chicken or vegetable stock fresh made up to 400ml
  • coriander 1 bunch chopped
  • low-fat crème fraîche optional

Instructions
 

  • Method
  • STEP 1
  • Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraîche to each bowl to serve, if you like.

Notes

Adapted from olivemagazine.com
This soup is a classic for a reason, and this recipe is quick, easy and healthy. Stirring through fresh coriander before serving really brings the flavours out. Make double and freeze it, or save it for lunch

Butternut squash lasagne

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This vegetarian take on a family favourite is perfect if you’re trying to cut back on meat, and is ready in just 30 minutes, making it quick enough to cook midweek

Butternut squash lasagne

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Ingredients
  

  • Ingredients
  • onion 1 finely sliced
  • oil for frying
  • butternut squash 500g peeled and cut into small cubes
  • cinnamon a pinch
  • nutmeg
  • milk 100ml
  • frozen spinach 150g
  • fresh lasagne sheets 3
  • mozzarella 1 ball about 125g

Instructions
 

  • Method
  • STEP 1
  • Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.
  • STEP 2
  • Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.

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

Sweet potato and broccoli frittata

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This quick and easy veggie frittata is perfect for a speedy and healthy weekday supper – the added goat’s cheese gives it a more creamy texture and makes it feel like more of a treat

Sweet potato and broccoli frittata

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Ingredients
  

  • Ingredients
  • sweet potato 1 peeled and cut into small cubes
  • broccoli ½ head cut into small florets
  • olive oil
  • garlic 1 clove crushed
  • eggs 2 beaten
  • soft goat’s cheese 50g
  • salad to serve

Instructions
 

  • Method
  • STEP 1
  • Cook the sweet potato in boiling water for about 8-10 minutes until it is tender, adding the broccoli for the last 5 minutes. Drain well. Heat a little oil in a small, deep frying pan and add the garlic, sweet potato and broccoli. Toss together then spread the vegetables in an even layer in the frying pan and pour on the egg. Cook until the bottom is set and then dot with the goat’s cheese and grill very briefly until just set. Serve with salad, or in a wholemeal pitta bread with salad.

Notes

Adapted from olivemagazine.com

Super-seedy salad with tahini dressing

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This veggie salad recipe is packed with prebiotic goodness from the resistant starch in the seeds and finished with a tangy tahini-yogurt dressing

Super-seedy salad with tahini dressing

Our gut-friendly recipe also uses sourdough as it’s easy on the gut. Although made using a fermented starter, much of the beneficial bacteria is lost during the baking process. However, because fermentation starts to break down the flour proteins it’s a much easier bread to digest.
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Ingredients
  

  • stale sourdough 1 slice torn into chunks
  • mixed seeds 50g
  • cumin seeds 1 tsp
  • coriander seeds 1 tsp
  • dried chilli flakes a good pinch
  • spray oil
  • baby kale 50g
  • long-stemmed broccoli 75g blanched for a few minutes then roughly chopped
  • red onion ½ thinly sliced
  • cherry tomatoes 100g halved
  • flat-leaf parsley ½ a small bunch torn
  • DRESSING
  • natural yogurt 100ml
  • tahini 1 tbsp
  • lemon 1 juiced

Instructions
 

  • STEP 1
  • Heat the oven to 200C/fan 180C/gas 6. Put the bread into a food processor and pulse into very rough breadcrumbs. Put into a bowl with the mixed seeds and spices, season, and spray well with oil. Tip onto a non-stick baking tray and roast for 15-20 minutes, stirring and tossing regularly, until deep golden brown. Cool.
  • STEP 2
  • Whisk together the dressing ingredients, some seasoning and a splash of water in a large bowl. Tip the baby kale, broccoli, red onion, cherry tomatoes and flat-leaf parsley into the dressing, and mix well. Divide between 2 plates and top with the crispy breadcrumbs and seeds.

Notes

Adapted from livemagazine.com

Charred onions with balsamic, walnuts and ricotta

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Brush sweet onions in a balsamic honey glaze, bake until tender and serve with dollops of creamy ricotta for an easy veggie side

Charred onions with balsamic, walnuts and ricotta

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Ingredients
  

  • balsamic vinegar 200ml
  • runny honey 75g
  • olive oil 2 tbsp
  • onions 5 peeled
  • garlic 1 clove skin on
  • walnuts 75g
  • ricotta 200g
  • whole milk 1 tbsp
  • flat-leaf parsley a small bunch ½ very finely chopped, ½ roughly chopped

Instructions
 

  • STEP 1
  • Combine the balsamic vinegar and honey in a small pan and boil fiercely, stirring occasionally, until reduced by 1/2. Mix 3 tbsp of this syrup with the olive oil, and set aside to cool to room temperature.
  • STEP 2
  • Heat the oven to 160C/fan 140C/gas 3. Heat a griddle pan over a medium heat and slice each onion into 5 thick rounds. In batches, brush the olive oil glaze over both sides of each onion slice and griddle until charred (keep any remaining glaze). When both sides are blackened with griddle marks, transfer to a baking sheet. When all the onions are griddled, season and bake in the oven for 40-45 minutes or until really tender. Add the garlic to the tray for the final 15 minutes.
  • STEP 3
  • While the onions are baking, toast the walnuts in a frying pan until browning and fragrant, then cool before roughly chopping.
  • STEP 4
  • When the onions are done, arrange on a serving platter, and drizzle over the remaining glaze. Put the ricotta in a mixing bowl with the milk, finely chopped parsley and a pinch of salt. Squeeze the soft, roasted garlic from its skin and mash with a fork, then add to the bowl too. Use an electric whisk to beat the ricotta until really smooth.
  • STEP 5
  • Dollop the ricotta in big spoonfuls over the onions, then scatter over the walnuts and roughly chopped parsley with some more seasoning. Eat just-warm or at room temperature, with crusty bread, or alongside a roasted chicken, if you like.
olivemagazine.com

Confit garlic with roasted tomatoes on toast

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Mornings in Spain often start with ‘pan con tomate’ (toast slathered with tomato and garlic purée). Use British tomatoes in this deconstructed version

Confit garlic with roasted tomatoes on toast

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Ingredients
  

  • garlic 4 whole bulbs
  • thyme 6 sprigs
  • olive oil 400ml
  • cherry tomatoes 300g halved
  • sourdough 4 slices toasted

Instructions
 

  • STEP 1
  • Heat the oven to 160C/fan 140C/gas 3. Cut the garlic bulbs horizontally across the tops, so that all of the cloves are revealed, and sit them snugly into a small, deep roasting tin. Add the thyme sprigs and a generous pinch of salt, and pour over the oil until the bulbs are nearly submerged, adding a little more if needed. Cook for an hour or until the cloves are really soft.
  • STEP 2
  • Put the cherry tomatoes cut-side up into a roasting tin and sprinkle with salt. Put into the oven for the final 25 minutes of the garlic’s cooking time.
  • STEP 3
  • Use a spatula to lift the garlic bulbs from the oil and cool slightly. Squeeze the cloves from their skins onto the toasted sourdough and pile on the tomatoes, along with a little of the garlic-perfumed oil (keep the rest for cooking – it will keep for two weeks in the fridge).

olivemagazine.com