Healthy Vegetarian Recipes

Borlotti Bean Bake

/in , , /by

This cheesy borlotti bean, chilli and pine nut bake goes well with gluten-free pasta for a tasty dinner that’s wheat-free.

Borlotti Bean Bake

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 200 g gluten-free pasta shapes
  • 2 tbsp olive oil
  • 1 x 425g can borlotti beans well drained
  • Finely grated zest of 1 large lemon
  • 40 g pine nuts
  • 4 tbsp roughly chopped fresh parsley
  • Pinch or two of dried chilli flakes
  • 350 ml double cream
  • 1 x 10g gluten-free vegetable stock cube
  • 200 g mozzarella cheese sliced or 50g Parmesan cheese, grated (optional)
  • Salt and freshly ground black pepper
  • Green salad with rocket and onion to serve

Instructions
 

  • Preheat the oven to 220°C (425°F, gas mark 7). Cook the pasta for half the time stated on the pack. Drain well. Toss in the olive oil to stop the pasta sticking together.
  • Meanwhile, place the beans, lemon zest, pine nuts, parsley and chilli in a bowl and mix well. Add the pasta to the bean mixture.
  • Place the cream and stock cube in a small pan, bring to the boil, whisk well to dissolve the cube, then pour over the bean mixture and stir well. Taste, then season if needed.
  • Spoon the mixture into a 28 x 28 x 4cm baking dish. Top with the sliced mozzarella or grated Parmesan, if using, and cook for 20-25 mins or until well browned.
  • Once cooked, remove from the oven and cool for 5 mins before eating, or it will be too hot! Serve with a green salad with plenty of onion and rocket.
  • This recipe is taken from Seriously Good! Gluten-free Cooking by Phil Vickery (Kyle Cathie, £19.99) with photography by Steve Lee, available from Amazonwww.vickery.tv

Notes

Phil says: 'The secret is to lightly cook the pasta, then finish cooking it in the oven. You can cover it with mozzarella or Parmesan for a cheesy topping. Or just pop it in the oven without any cheese for a crunchy topping.'

Mushroom Frittata

/in , , /by

This filling vegetarian frittata makes a great lunch – or serve it with potatoes and salad for a hearty evening meal

Mushroom Frittata

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

Ingredients
  

  • A knob of butter
  • 350 g 12oz brown closed cup mushrooms
  • 1 small clove garlic crushed
  • 8 eggs beaten
  • Pinch of freshly ground nutmeg
  • 50 g 2oz Gruyère cheese
  • Salt and freshly ground black pepper

Instructions
 

  • Melt the butter in a non-stick pan, add the mushrooms and garlic. Season with salt and pepper and sauté for 6-8 mins until golden and tender.
  • Meanwhile beat the eggs and nutmeg in a large bowl and season well. Pour into the pan and stir well, cook over a gentle heat for a minute. Shake the pan to level the frittata, cover with a baking sheet or a pan lid and cook over a gentle heat for 6-8 mins or until the egg is almost set.
  • Scatter over the remaining cheese and cook under a hot grill for a further 4-5 mins until the top is golden and set.
  • Leave to cool in the pan for pan for 5 mins before cutting into wedges and serving warm.

Notes

You can eat this frittata cold if you prefer - it makes a great picnic dish.

Cheese and Mustard Pasta

/in , , /by

A quick and easy pasta dish that’s perfect for a mid-week supper

Cheese and Mustard Pasta

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2

Ingredients
  

  • 150 g 5oz quick-cook pasta, eg, penne
  • ½ x 200ml carton crème fraîche
  • 100 g 3½oz mature Cheddar cheese, grated
  • 1 level tablespoon wholegrain mustard
  • Salt and freshly ground black pepper
  • Olive oil for drizzling
  • 1-2 slices white bread crusts removed and cubed
  • 2-3 individual ovenproof dishes

Instructions
 

  • Set the oven to Gas Mark 6 or 200°C.
  • Cook the pasta in boiling water for the length of time directed on packet, or until just tender, then drain the pasta well into a colander.
  • Tip the crème fraîche into the hot pan and place it on the hob to heat, then add most of the cheese, mustard and seasoning and mix until the cheese melts. Return the pasta to the pan and stir well to coat in the sauce.
  • Divide the mixture between the ovenproof dishes and scatter the cubed bread on top, and then the reserved cheese.
  • Bake the pasta for about 10-15 minutes, or until the cheese melts and the cubes of bread turn light golden in colour. Serve immediately.
  • Sue's tip: To save putting on the oven, these can also be browned under the grill, but take care that the bread doesn't burn

Vegetarian Meatballs with Red Pepper Sauce and Spaghetti

/in , , /by

These vegetarian meatballs are really easy to make and tasty too. Using Quorn mince, mix all the ingredients together and shape with your hands. Cook in a rich, sweet red pepper sauce and serve on a bed of freshly cooked spaghetti. Sprinkle with a little cheese and ta-dah, it’s ready to be served! These delicious meat-free meatballs can be ready to serve in just 40 mins. This recipe serves 4 people and is perfect for kids too. These meatballs are perfect served with a variety of pasta. Try penne or bows to encourage the kids to tuck in. You could also hide veggies in the rich tomato sauce, add in mushrooms, spinach or sweetcorn.

Vegetarian Meatballs with Red Pepper Sauce and Spaghetti

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

For the meatballs

  • 500 g 18oz pack Quorn/vegetarian mince
  • 1 small onion very finely chopped
  • 1 tsp dried oregano
  • 1 thick slice white bread made into breadcrumbs
  • salt and pepper to taste

For the sauce

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 red peppers roughly chopped
  • 1 clove garlic crushed
  • 1 tbsp tomato puree
  • 400 g can chopped plum tomatoes
  • Salt and pepper to taste
  • 500 g spaghetti
  • Olive oil

Instructions
 

  • First make the sauce: heat the oil in a large frying pan and fry the onions and red peppers for about 5 mins, until starting to soften. Add the garlic and fry for another minute.
  • Then stir in the tomato purée, chopped tomatoes and seasoning. Cook on a gentle heat, uncovered for about 15 mins, until sauce is thick. Remove from heat and blend for a smooth sauce or leave chunky. Check seasoning then set aside.
  • For the meatballs, combine the turkey mince, onion, oregano and mix well with your hands. Tip in enough breadcrumbs to allow the mixture to bind. With damp hands, roll the mixture into little balls until it is all used up, makes about 16.
  • Heat about 2tbsp olive oil in a frying pan and fry the meatballs in two batches for about 15 mins until cooked, turning frequently to brown all over.
  • Reheat the red pepper sauce in a saucepan and add the meatballs to warm through.
  • Meanwhile cook the spaghetti according to the packet instructions. Drain the spaghetti and divide between four bowls. Spoon the sauce and meatballs on top and serve with a little grated Parmesan if liked.

Notes

When adding the breadcrumbs, remember you may not need all of them - just enough to make the mixture bind.

Vegetarian Kievs with Moroccan Red Cabbage

/in , , /by

If you’re a vegetarian you don’t have to miss out on a classic Kiev, well not with this vegetarian kievs recipe with Moroccan red cabbage. These creamy vegetarian kievs can be adapted really easily to be suitable for vegans too. If you’re catering for a vegan or vegetarian then this is a great choice for a main dish, the meaties might even be jealous! This recipe serves 4-5 people and should take approximately 1hr to make. Serve your vegetarian Kievs with potatoes, freshly prepared vegetables and of course your side bowl of Moroccan red cabbage.

 

Vegetarian Kievs with Moroccan Red Cabbage

Print Recipe Pin Recipe

Ingredients
  

For the Kievs

  • 50 g butter *or vegan margarine at room temperature1
  • 2 tbsp parsley chopped
  • 2 cloves garlic crushed
  • 250 g baking potatoes peeled
  • 75 g green lentils
  • 35 g puy lentils
  • 15 g sesame seeds
  • 20 g sunflower seeds
  • 35 g brazil nuts
  • 50 g fresh wholemeal bread
  • 2 sprigs rosemary chopped
  • 3 sprigs thyme chopped
  • 2 tbsp parsley chopped
  • 2 tbsp onion finely chopped
  • salt and pepper to taste
  • 1 free-range egg *for vegan use 1 tbsp soya flour, 1 tbsp gram flour, 4 tbsp water, 1 tbsp oil, pinch salt, pinch sugar
  • 200 g fine fresh wholemeal breadcrumbs

For the cabbage

  • 2 tsp butter *or vegan margarine
  • 1 small red onion
  • 1/2 tsp allspice
  • 400 ml red cabbage shredded
  • 1 tsp pomegranate molasses from Asian and Middle eastern supermarkets
  • 1 orange juice only
  • 3 tsp light muscovado sugar
  • 3 tbsp dried cranberries
  • 2 strips fresh orange peel
  • 1/2 pomegranate seeds only
  • 1 tbsp flaked almonds

Instructions
 

  • To make the garlic butter: put the butter or margarine in a small bowl together with the parsley and crushed garlic. Work together with a wooden spoon until well combined.
  • Put all the garlic butter onto some baking parchment and use the parchment to work into a log about 5cm long. Wrap in the parchment and chill in the fridge or freezer until firm.
  • To make the kievs: steam the potato, then mash. You should have about 150g of mashed potato. leave to cool.
  • Cook the green and puy lentils together until cooked, but not mushy, about 15 mins. Drain well and leave to cool.
  • Put the sesame and sunflower seeds, brazil nuts and wholemeal bread in a food processor and blend into fine crumbs.
  • Mix together the mashed potato, lentils, crumb mixture and onion, and season well.
  • To form the kievs: divide the mixture into five (or if you like big portions, four!). Take the log of garlic butter from the fridge and cut into five (or four) slices.
  • Take one portion of the lentil mixture and form into a round. Make a dint in the centre and place a piece of the garlic butter in. Form the lentil mixture round the garlic butter to enclose it, finishing up with a flattened cake shape. Do the same with the rest of the mixture and garlic butter.
  • To coat: whisk the egg, (*or beat together the soya and gram flours, with the water, oil, salt and sugar until smooth). Dip the kievs into the egg (*or soya flour mixture) then into the breadcrumbs. Press the crumbs in well. Chill for 30 mins.
  • Heat some oil in a large frying pan and fry the kievs until golden and crisp all over. Take care not to split them, otherwise the garlic butter will spill out. Serve hot.
  • Melt the butter or margarine in a saucepan and saute the onion until golden. Add the allspice and cook for a further minute before adding the cabbage.
  • Mix the pomegranate molasses and orange juice together and pour into the pan together with the sugar, dried cranberries and orange peel. Cook gently for 30-40 minutes until cabbage is soft (not soggy) adding extra water if necessary.

Notes

Just before serving, add the pomegranate seeds and garnish with toasted almonds.

Lemon and Broccoli Risotto

/in , , /by

This lovely lemony risotto with crunchy broccoli, shallots and a cheeky splash of white wine is always a good vegetarian option at dinner parties.

Lemon and Broccoli Risotto

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 55 g 2oz butter
  • 8 shallots finely chopped
  • 850 ml 1½ pt vegetable stock
  • 280 g 10oz risotto rice
  • Zest of 2 lemons
  • 1 glass white wine
  • 250 g 9oz broccoli florets, blanched for 5 mins and refreshed under cold water
  • 115 g 4oz vegetarian Pecorino cheese, grated (or vegetarian Parmesan-style cheese)
  • Fresh parsley to serve

Instructions
 

  • Heat the oil and butter in a frying pan and sauté the shallots for 5 mins. Bring the stock to a simmer in a pan. Add the rice and lemon zest to the shallots and stir for 2 mins.
  • When the mixture is hissing in the pan, add the wine, reduce the heat, then add the stock, allowing 1 ladleful to absorb at a time.
  • Add the broccoli and half the Pecorino cheese with the last ladleful of stock. Cover, set aside for 5 mins, then serve with the remaining cheese and fresh parsley on top.

Notes

To stop the rice from sticking to the pan, keep stirring the stock into it as it cooks.

Vegetarian Pumpkin and Herb Stuffing

/in , , /by

A good stuffing should complement the flavours of the meat its served with and this pumpkin and herb stuffing recipe works especially well with poultry. That’s right, this is a serious stuffing contender for your Christmas turkey! Seasonal, earthy pumpkin teamed with fragrant herbs brings fresh flavours to a moist roast bird. This stuffing recipe can be used to stuff a bird, or can be simply cooked on the side, which is especially handy if you’re catering for vegetarians. Meat-eaters can switch vegetable stock for chicken stock, and can even add sautéed sausage meat from a couple of Cumberland sausages

Vegetarian Pumpkin and Herb Stuffing

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Servings 6

Ingredients
  

  • 1 small pumpkin skin and seeds removed, diced
  • 25 g butter plus extra for greasing
  • 1 red onion finely chopped
  • 2 sticks celery finely chopped
  • 1 tbsp chopped sage
  • 1 tbsp chopped thyme
  • 75 g stale bread crusts removed
  • 1 egg beaten
  • 250 ml vegetable stock

Instructions
 

  • Preheat the oven to 220°C/425°F/Gas Mark 7.
  • Spread out the diced pumpkin onto a lightly greased baking tray. Roast in the oven for 30 minutes, turning once. Remove from the oven and reduce the heat to 180°C/350°F/Gas Mark 4.
  • Melt the butter in a saucepan. Add the red onion, celery and herbs and allow to cook over a medium heat for 5 minutes until soft, stirring frequently.
  • Crumble the stale bread into a large mixing bowl, add the onion mixture, egg, roasted pumpkin, stock and seasoning. Stir thoroughly to combine.
  • Transfer the stuffing to an oven-proof dish and cook in the oven for 40 minutes.
  • Slice into wedges and serve.

Notes

This make-ahead recipe can be stored in the freezer then defrosted and heated through in the oven.

Gordon Ramsay’s Vegetable Pilau Rice

/in , , /by

This is the celeb chef’s version of the classic Indian takeaway favourite, vegetable pilau rice, from the Channel 4 series, Gordon’s Great Escape

Gordon Ramsay's Vegetable Pilau Rice

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 400 g basmati rice
  • 1 tbsp vegetable oil
  • 2 tbsp ghee or melted unsalted butter ghee is not suitable for vegetarians
  • 1 cinnamon stick
  • 6 cloves
  • 4 cardamom pods lightly crushed
  • 2 bay leaves
  • 2 star anise
  • 2 onions peeled and finely sliced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp red chilli powder
  • Sea salt
  • 50 g mushrooms cleaned and roughly chopped
  • 75 g green beans
  • 150 g cauliflower cut into florets
  • 1 large carrot peeled and finely chopped
  • 100 g peas thawed if frozen
  • 850 ml water
  • 30 g raisins
  • 30 g toasted pistachio nuts

Instructions
 

  • Wash the rice in several changes of cold water, then leave to soak in fresh cold water for at least 30 mins. Drain well and set aside.
  • Heat the oil and 1tbsp of ghee or butter in a wide, heavy-based pan and add the cinnamon, cloves, cardamom, bay leaves and star anise.
  • Fry for a minute until they begin to crackle and smell fragrant.
  • Add the onions and fry for another 6-8 mins, stirring frequently until soft and golden brown. Stir in the turmeric, cumin, coriander and chilli powder and fry the ground spices for another minute.
  • Add the remaining ghee or butter, a pinch of salt and all the vegetables to the pan. Sautee for 3-4 mins then tip in the drained rice and stir well.
  • Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 mins until the rice looks dry and the water has been absorbed.
  • Turn off the heat and, without removing the lid, leave to steam for another 5 mins. Uncover and fork through the rice and vegetables. Sprinkle with the toasted pistachios and serve.
  • This recipe is taken from Gordon Ramsay's Great Escape, published by Harper Collins, priced £25, available from Amazon
  • Gordon's Great Escape series starts Monday 18th - 20th January 2010, on Channel 4 at 9pm

Notes

In India, the fragrant rice for a pilau is usually cooked separately from the other ingredients and everything is mixed together at the end, similar to the way in which a biryani is made.

Roasted Vegetable and Goat’s Cheese Puffs

/in , , /by

These choux pastry puffs will come in handy over the festive period. Filled with tangy goat’s cheese and rich roasted veg they are sure to impress

Roasted Vegetable and Goat's Cheese Puffs

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Servings 4

Ingredients
  

For the filling

  • 1 small aubergine cubed
  • 1-2 courgettes cubed
  • 2 red peppers deseeded and cubed
  • 2-3 tbsp olive oil
  • 100 g round soft goat’s cheese with rind
  • ½ x 200ml carton creme fraiche
  • Salt and ground black pepper

For the choux puffs

  • 60 g 2oz butter
  • 75 g 2½oz plain flour
  • 2 medium eggs

Instructions
 

  • Set the oven to gas mark 7 or 220°C. Place aubergine, courgette and pepper on a baking tray and drizzle with olive oil. Turn the vegetables to coat them, then roast in the centre of the oven for 45 mins-1 hour, turning occasionally, until they are starting to tinge golden. Remove them from the oven.
  • To make the choux puffs: Pour 150ml (¼ pint) water into a pan and add the butter. Place pan over a medium heat and stir until butter melts. Increase heat under the pan and bring mixture to a rapid boil. Remove pan from heat and tip in the flour. Beat mixture until it forms a ball and comes away from the sides of the pan. Leave mixture to cool for at least 10 mins, then beat in the eggs. Spoon mixture on to the lined baking sheet, in 4 balls.
  • Bake above the centre of oven for 15-20 mins until the puffs have risen and are pale golden. Remove from oven and pierce each puff with a skewer, or fine knife, to allow the steam to escape. Return them to oven for 5-10 mins until puffs are crisp. If making in advance, slide them on to a wire rack to cool. Reduce the oven temperature to gas mark 5 or 190°C.
  • When puffs are cool, cut off the tops (reserving tops) and scoop out any soft mixture on the inside.
  • Cut the goat’s cheese into cubes. Layer up the roasted vegetables and goat’s cheese inside the choux puffs, adding some creme fraiche and plenty of salt and pepper. Replace the tops on the puffs.
  • Return the choux puffs to the oven for 15-20 mins, or until the cheese is starting to melt. Serve with the sprouts and root mash, and a little of the cranberry relish.

Notes

Not suitable for freezing. Prepare ahead: The vegetables can be roasted and the choux puffs made the day before. Fill the choux puffs with the mixture on the day of serving, allowing a little extra cooking time to ensure the pastry crisps up and the centres are hot.