Healthy Vegetarian Recipes

Mexican charred sweetcorn soup

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Spice up your soup with punchy ancho chillies in this Mexican inspired recipe

Mexican charred sweetcorn soup

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Ingredients
  

  • dried ancho chilli 1 see notes below
  • vegetable oil 2 tbsp plus a little extra
  • onion 1 finely chopped
  • celery 2 sticks finely chopped
  • garlic 3 cloves finely chopped
  • sweet smoked paprika 2 tsp
  • ground cumin 2 tsp
  • roasted red peppers from a jar 4 chopped
  • vegetable stock 1 litre
  • corn on the cob 2
  • limes 2 1 juiced, 1 wedged to serve
  • coriander a small bunch chopped

Instructions
 

  • STEP 1
  • Put the ancho chilli into a small bowl and pour over enough boiling water to cover. Leave for 10 minutes, drain, then discard the seeds and stem.
  • STEP 2
  • Heat the oil in a pan and cook the onion and celery with a pinch of salt for 10 minutes until soft. Add the garlic and cook for a minute, then add the spices and cook for another minute. Add the ancho chilli flesh, peppers and vegetable stock, and simmer for 15 minutes. Season, then use a stick blender to whizz until smooth. Keep warm.
  • STEP 3
  • Meanwhile, heat a griddle pan over a high heat, lightly brush the corn cobs with oil and season. Cook the cobs for 8-10 minutes, using tongs to turn them until really charred. Put onto a chopping board and allow to cool slightly. Turn a cob up on its end, then use a large sharp knife to carefully remove the kernels in a downward movement. Turn and repeat until all the kernels have been removed, then repeat with the other cob.
  • STEP 4
  • Stir the lime juice into the soup and add the sweetcorn. Divide between 4 bowls, scatter over the coriander and serve with lime wedges.

One-pot creamy lemon and spinach ravioli

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Ready in a flash, this creamy pasta one-pot uses shop-bought ravioli as a base for a nutritious vegetarian meal for two

One-pot creamy lemon and spinach ravioli

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Ingredients
  

  • ravioli 250g pack (any kind will do)
  • frozen peas 100g
  • baby spinach 100g chopped
  • vegetable stock 200ml hot
  • soft cheese 4 tbsp
  • lemon 1 zested and juiced
  • parmesan or veggie alternative 50g, finely grated

Instructions
 

  • STEP 1
  • Heat the oven to 200C/fan 180C/gas 6. Put the ravioli in a baking dish and scatter over the peas and spinach. In a jug, whisk together the hot stock with the soft cheese, lemon zest and juice, and 1/2 the parmesan. Season well, pour over the ravioli, cover with foil and bake for 10 minutes.
  • STEP 2
  • Take off the foil, sprinkle with the remaining parmesan, then bake for a further 5 minutes before serving.

Gazpacho with cheesy pesto croutons

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Use up ripe tomatoes in this silky-smooth Spanish soup and scatter with cheesy sourdough croutons

Gazpacho with cheesy pesto croutons

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Ingredients
  

  • tomatoes 1kg very ripe chopped
  • cucumber ½ diced
  • green pepper 1 diced
  • garlic 1 clove chopped
  • extra-virgin olive oil 3 tbsp plus extra to serve
  • sherry vinegar 4 tbsp plus a little extra
  • Tabasco a few dashes
  • caster sugar 1 tsp
  • black peppercorns crushed to make ¼ tsp
  • sea salt flakes 1 tbsp plus a little extra
  • basil a small bunch chopped
  • CROUTONS
  • sourdough 2 thick slices cut into chunky croutons
  • garlic 2 cloves bashed
  • extra-virgin olive oil 2 tbsp
  • fresh pesto 4 tbsp
  • manchego or veggie alternative 50g, finely grated

Instructions
 

  • STEP 1
  • Tip all of the ingredients for the gazpacho into a large bowl and mix well. Cover and chill for 4-5 hours or overnight.
  • STEP 2
  • Use a stick blender or food processor to whizz the gazpacho mixture until very smooth, adding more salt or sherry vinegar to taste. Chill.
  • STEP 3
  • Heat the oven to 200C/fan 180C/gas 6. Put the sourdough croutons and garlic onto a baking tray, drizzle with the oil, season and toss well. Roast for 12-15 minutes or until really crisp. Add the pesto to the tray and toss really well again, then sprinkle over the manchego and cook until crisp and bubbling.
  • STEP 4
  • Spoon the gazpacho into bowls, then top with the cheesy croutons and a drizzle of oil.

Notes

Adapted from olivemagazine

Vegan kale caesar salad with aubergine ‘bacon’

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Swap bacon for crunchy, paprika-smoked aubergine slivers in our vegan twist on the classic caesar salad

Vegan kale caesar salad with aubergine bacon

Swap bacon for crunchy, paprika-smoked aubergine slivers in our vegan twist on the classic caesar salad
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Ingredients
  

  • kale 100g
  • lemon 1 juiced
  • vegan mayonnaise 2 tbsp see recipe in the link above
  • Dijon mustard 2 tsp
  • nutritional yeast flakes 1 tbsp see notes below
  • soy sauce 1 tbsp
  • chunky croutons 20g
  • AUBERGINE 'BACON'
  • aubergine 1
  • maple syrup 2 tbsp
  • smoked paprika 2 tsp
  • garlic granules 1 tsp
  • spray oil

Instructions
 

  • STEP 1
  • Heat the oven to 190C/fan 170C/gas 5 and line two baking sheets with baking paper. Use a mandoline or sharp knife to very thinly slice the aubergine in long lengthways slices. Mix the maple syrup, paprika and garlic granules. Put the slices onto the baking sheets and spray lightly with oil. Cook for 10-15 minutes or until beginning to crisp, then brush with the maple syrup mixture and cook for another 5 minutes until really crisp.
  • STEP 2
  • Tip the kale into a large bowl and add the lemon juice and some seasoning. Massage really well with clean hands then leave for 10 minutes. Mix the mayo, mustard, yeast flakes and soy sauce together with 1 tbsp of water, then tip into the kale and mix well. Divide between two plates and break the aubergine ‘bacon’ into shards and sprinkle on top with the croutons.

Notes

Nutritional yeast flakes are deactivated yeast left over from beer-making that have a cheese-like flavour, often used to add umami to vegan and vegetarian recipes. It is available from ocado.com and health-food shops.
Adapted from https://www.olivemagazine.com

Healthy Lasagna Recipe

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Our low-calorie lasagne is a delicious dinner recipe for six people. Serve with a green salad for a healthy version of this classic Italian dish

Healthy Lasagna Recipe

Our low-calorie lasagne is a delicious dinner recipe for six people. Serve with a green salad for a healthy version of this classic Italian dish
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Ingredients
  

  • olive oil
  • carrots 4 peeled and finely diced
  • onions 2 finely diced
  • celery 2 stalks finely diced
  • lean turkey mince 500g
  • tomato purée 2 tbsp
  • chopped tomatoes 400g tin
  • bay leaf 1
  • plain flour 2 tbsp
  • skimmed milk 250ml warmed
  • spinach 200g chopped
  • lasagne sheets 8-10
  • parmesan 50g grated
  • green salad to serve

Instructions
 

  • STEP 1
  • Heat 1 tsp oil in a large pan, and fry the carrot, onion and celery for 15 minutes until it is very soft and starting to caramelize. Add the mince and fry until brown all over. Add the purée and stir into the mince, then add the tomatoes with half a tin of water and the bay leaf. Simmer for 30 minutes until the sauce is thick.
  • STEP 2
  • Heat the oven to 180C/fan 160C/gas 4. Heat 1 tsp oil in another pan. Add the flour and cook until the oil is absorbed and the flour starts to expand. Stirring continually, add the warmed milk, a splash at a time, until completely incorporated and there are no lumps. Cook on a low heat until you have a thick white sauce, and season. Stir the spinach though the sauce, and simmer until it wilts.
  • STEP 3
  • Put one third of the tomato sauce in a large baking dish, and cover with a few lasagne sheets. Keep layering up until the sauce has been used, finishing with a layer of pasta. Pour over the white sauce, and scatter with the parmesan. Bake for 1 hour or until the sauce is bubbling and the top is golden. Cover with foil if it’s getting too dark. Serve with a salad.

Notes

Adapted from Olive Magazine

Spring minestrone

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Ready in under an hour, this hearty minestrone soup is packed with an abundance of spring veggies and topped with crispy pancetta. Plus, it’s low in calories too

Spring minestrone

Ready in under an hour, this hearty minestrone soup is packed with an abundance of spring veggies and topped with crispy pancetta. Plus, it's low in calories too
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Ingredients
  

  • diced pancetta 77g pack
  • spring onions a bunch finely sliced
  • fennel 1 bulb halved and thinly sliced
  • garlic 2 cloves chopped
  • chicken stock 1 litre
  • cannellini beans 2 x 400g tins drained and rinsed
  • asparagus tips 125g
  • sugar snap peas 150g halved lengthways
  • frozen peas 100g
  • baby spinach 125g
  • parmesan 50g finely grated, to serve
  • crusty bread to serve

Instructions
 

  • Put the pancetta into a large non-stick pan and cook until crisp and the fat has rendered. Add the spring onions and fennel with some seasoning, and cook gently for 5 minutes until the fennel is beginning to soften.
  • Add the garlic and cook for 1 minute until fragrant, then pour in the stock and beans. Bring to the boil and simmer for 5 minutes, then add the asparagus tips and sugar snaps, and simmer for another 5 minutes.
  • Stir in the peas and spinach, and cook for a few minutes until the spinach has wilted, then spoon into bowls, top with parmesan and serve with bread, if you like.
  • 362 Kcals Total

Sweet potato and miso soup

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What are the benefits of miso?

olive nutritionist Kerry Torrens says “Rich in antioxidants, miso helps populate the gut with immune-supportive bacteria. It contains all nine essential amino acids, making it a valuable protein source in a plant-based diet. It’s also a rich source of zinc, iron, magnesium and calcium. Adding miso towards the end of cooking, protects the live bacteria, keeping them optimal.”

Sweet potato and miso soup

Velvety, wholesome and packed with plenty of umami flavour, this vegan soup is simple to make and low in calories
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Ingredients
  

  • vegetable oil 4 tsp
  • spring onions 6 finely chopped
  • ginger 2 thumb-sized pieces finely chopped
  • garlic 2 cloves finely chopped
  • white miso 2 tbsp
  • sweet potatoes 500g peeled and cut into small pieces
  • vegetable stock 750ml
  • shredded kale 2 large handfuls

Instructions
 

  • Heat 2 tsp of oil in a large lidded pan and gently cook 1/2 the spring onions, ginger and garlic for 5-10 minutes or until soft. Add 1 tbsp of miso, all the sweet potatoes and the vegetable stock, and bring to a simmer. Put on a lid and simmer for 25-30 minutes or until the sweet potatoes are really soft. Season and whizz with a stick blender until completely smooth. Keep warm.
  • Heat 2 tsp of oil in a frying pan and fry the remaining spring onions, ginger and garlic over a high heat for 2-3 minutes or until softened. Reduce the heat, add the kale and a splash of water, and cook for 2-3 minutes until the kale has wilted. Stir in the remaining miso and season. Spoon the soup into bowls and top with the miso kale, to serve.

Recipe from olivemagazine.com

White Bean and Tuna Salad with Basil Vinaigrette

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This easy dinner is loaded with veggies and topped with an herby dressing. Best of all, it’s gluten-free and a perfect weeknight meal.

White Bean and Tuna Salad with Basil Vinaigrette

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Ingredients
  

  • Kosher salt and pepper
  • 12 oz. green beans trimmed and halved
  • 1 small shallot chopped
  • 1 c. lightly packed basil leaves
  • 3 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 4 c. torn lettuce
  • 1 15- oz can small white beans rinsed
  • 2 5- oz cans solid white tuna in water drained
  • 4 soft-boiled eggs halved

Instructions
 

  • Bring a large pot of water to a boil. Add 1 tablespoon salt, then green beans, and cook until just tender, 3 to 4 minutes. Drain and rinse under cold water to cool.
  • Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and pepper until smooth.
  • Transfer half of dressing to large bowl and toss with green beans. Fold in lettuce, white beans, and tuna and serve with remaining dressing and eggs.

Green Goddess Carrot Salad

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With a light buttermilk dressing, this colorful carrot salad makes the perfect start to any summer meal.

Green Goddess Carrot Salad

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Ingredients
  

  • 1 lb. slim baby carrots trimmed and cut lengthwise in half (or in quarters if large)
  • 1 tbsp. olive oil
  • 1 c. Green Goddess Dressing
  • 1 head Bibb lettuce leaves separated and torn
  • Green Goddess Dressing
  • 3/4 c. buttermilk
  • 1/2 c. mayonnaise
  • 1/3 c. plain Greek yogurt
  • 4 anchovies or 2 tsp. anchovy paste
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 1 small clove garlic
  • Pinch of sugar
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. loosely packed fresh parsley
  • 1/4 c. packed fresh basil
  • 3 tbsp. fresh tarragon
  • 2 tbsp. snipped fresh chives

Instructions
 

  • Preheat oven to 425°F. On large rimmed baking sheet, toss carrots with olive oil and 1/2 teaspoon salt. Roast 20 to 25 minutes or until crisp-tender and edges are slightly caramelized; cool completely.
  • Meanwhile, prepare Green Goddess Dressing: In blender, puree buttermilk, mayonnaise, Greek yogurt, anchovies or anchovy paste, lemon juice, Dijon mustard, garlic, pinch sugar, salt and pepper until smooth. Add parsley, basil, tarragon and chives; pulse until herbs are finely chopped. Makes about 2 cups; can be refrigerated up to 1 week.
  • To serve, arrange carrots over lettuce. Drizzle with dressing.