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Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Nut Roast

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Nut roast is a classic vegetarian Christmas recipe that’s become a tradition in itself. This easy recipe is full of flavour and texture, and it works really well with the rest of the traditional Christmas trimmings so it’s part of the full-on Christmas dinner that everyone will be looking forward to. It’s delicious cold the next day, so make sure there’s enough for nut roast sandwiches!

Nut Roast

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 1

Ingredients
  

  • 1 medium onion
  • 1 oz butter
  • 8 oz mixed nuts such as peanuts, cashews, walnuts, etc
  • 4 oz wholemeal bread
  • ½ pint vegetable stock
  • 2 tsp yeast extract
  • 1 tsp mixed herbs

Instructions
 

  • Chop the onions finely and cook them in the butter until transparent.
  • Blend the nuts and bread together in a liquidiser until you get them to a fine consistency. Pulse the liquidiser if the mixture looks like it is forming clumps.
  • Heat the stock and yeast extract to boiling point, then combine all the ingredients together and mix well. The mixture should be fairly loose.
  • Turn into a greased shallow baking dish and make the surface as level as possible. Then sprinkle with a few breadcrumbs.
  • Bake in the oven at 180C, gas 5 for 30 minutes until golden brown.

Vegetable Beany Bake

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This cheap, quick and easy vegetable bake is a hearty vegetarian dish that’s sure to be a hit with the whole family. Plus it’s packed full of goodness!

Vegetable Beany Bake

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2

Ingredients
  

  • 400 g can of Vegetable soup
  • ½ x 410g can of Lentils drained
  • 820 g can of potatoes drained
  • 420 g can of cut green beans drained
  • 300 g can of broad beans drained
  • Large bunch fresh parsley finely chopped
  • 2 tbsp semi-skimmed milk
  • Large handful breadcrumbs

Instructions
 

  • Place the cut green beans, broad beans and soup into a flat ovenproof dish and mix together.
  • Mash the potatoes in a large bowl using the milk to soften and add the chopped parsley.
  • Spread the mashed potato over the top of the mixture in the dish.
  • Sprinkle some fresh breadcrumbs over the top of the potato and then place in a pre-heated oven for 10 minutes at 240°C/475°F/Gas Mark 9. Serve when ready.

Notes

Try adding some grated cheddar cheese to the top of the bake for an extra treat

Vegetarian Burrito

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These easy vegetarian burritos are simply made by wrapping a soft flour tortilla around a spicy filling, this burrito recipe is Mexican classic. Easy to make, they are perfect for informal suppers – just supply the hot filling and warmed tortillas and everyone can make their own. If you prefer a meaty filling add some cooked shredded chicken or strips of fried steak to the rice mixture. Serve with a crisp side salad, sliced jalopeno peppers, salsa and soured cream. This recipe serves 4 people and takes 40 mins to make in total.

Vegetarian Burrito

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 2 tsp sunflower oil
  • 1 onion peeled and finely chopped
  • 1 garlic clove peeled and crushed
  • 200 g easy-cook long-grain rice
  • 1 tbsp mild chilli powder
  • 300 ml vegetable stock
  • 4 tbsp tomato puree
  • 210 g can red kidney beans drained and rinsed
  • Salt and freshly ground black pepper
  • 8 small wheat flour tortillas warmed
  • ½ Little Gem lettuce shredded
  • Fresh chopped basil to garnish

Instructions
 

  • Heat the oil in a frying pan and fry the onion and garlic for 5 mins. Stir in the rice and chilli powder and fry for 1 min then add the stock and tomato puree. Simmer for 15-20 mins, stirring occasionally, until the rice is tender and all the liquid has been absorbed. Stir in the kidney beans and heat through gently.
  • Season the rice mixture with salt and freshly ground black pepper. Divide between the warmed tortillas. Scatter over the shredded lettuce and roll up each tortilla to enclose the filling. Serve immediately garnished with basil.

Notes

For a more authentic taste replace the kidney beans with 200g refried beans.
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