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Vegetable Lasagne

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This recipe can be doubled up and prepared in advance or frozen in individual portions. If you have trouble getting your children to eat vegetables cut them into smaller dice and most won’t know they are there.

Vegetable Lasagne

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Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Servings 8

Ingredients
  

  • 4 onions peeled and finely chopped
  • 4 small courgettes cut into 2.5cm dice
  • 2 small peppers cored and cut into 2.5cm squares
  • 300 g butternut squash peeled and cut into chunks
  • 2 large leeks cut into discs, optional
  • 2 garlic cloves peeled and crushed
  • 450 g pre-cooked lasagne
  • Grated pumpkin seeds
  • 70 g plain flour
  • 2 tbsp olive oil
  • 80 g butter
  • 250 g cheddar cheese
  • 1 tsp mustard
  • 8 tbsp tomato paste
  • Ground salt and pepper to season
  • 2 x 400g canned chopped tomatoes
  • 1.2 lt 1200ml milk
  • 600 ml water or vegetable stock

Instructions
 

  • Preheat the oven 180°C/350°F/gas 4. Grease a deep ovenproof dish, or individual dishes with a little oil.
  • In a frying pan add the onions, courgettes, peppers, butternut squash, leeks and garlic in the remaining oil for a few mins, then add the herbs, tomatoes, tomato puree, seasoning and water or stock. Bubble for 10-15 mins.
  • To make the sauce, place butter, flour, milk and mustard in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 mins. Add the grated cheese, 1/4 of the white sauce, and 1/3 third of the vegetable mixture. Sprinkle in 1/3 of the remaining cheese and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of cheese and the pumpkin seeds for added crunch.
  • Cook in the oven for 25-30 mins or until golden and bubbling.

Bean and Pea Rice Stir-Fry

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Fresh fiesty flavour from the Woman’s Weekly kitchen – try this quick and easy vegetarian stir-fry!

Bean and Pea Rice Stir-Fry

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 200 g 7oz wholegrain or plain basmati rice
  • 125 g 4oz each frozen edamame (soya) beans and peas
  • 1 tablespoon grated fresh root ginger
  • ½ - 1 red chilli deseeded and finely sliced
  • 1 clove garlic peeled and finely chopped
  • 3 spring onions trimmed and chopped
  • 3 tablespoons sesame oil
  • Juice of 1 lime
  • 8 baby plum tomatoes quartered
  • 1 tablespoon each pumpkin sunflower and sesame seeds, toasted
  • About 60g 2oz fresh rocket leaves, or baby spinach leaves
  • 3 tablespoons soy sauce

Instructions
 

  • Stir the rice into a large pan of boiling water, bring back to the boil, then cook for 15-20 minutes, until almost tender. Stir in the beans and peas and leave for a couple of minutes, then drain well.
  • Fry the ginger, chilli, garlic and spring onion in a wok with the sesame oil for 2 minutes. Add the drained rice with the beans and peas, and then the lime juice, tomatoes and toasted seeds.
  • Stir in the rocket or spinach leaves, adding the soy sauce.

Notes

Use frozen broad beans or any canned beans as an alternative to edamame.

Smokey Veggie Chilli Tacos

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Triple tested: Lose the ‘carne’ from your chilli by using Quorn instead of beef mince and save pounds and cals! We guarantee you’ll love it. Brought to you by Essentials magazine

Smokey Veggie Chilli Tacos

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 350 g pack Quorn mince
  • 150 ml soured cream to serve
  • 100 g Cheddar grated, to serve

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  • 2 tbsp olive oil
  • 2 red onions chopped
  • 1 red chilli finely chopped
  • 2 cloves garlic
  • 1/2 tsp smoked paprika
  • 2 x400g tins chopped tomatoes
  • 1 tsp dark brown sugar
  • 125 ml red wine
  • 420 g can mixed beans rinsed and drained
  • 350 g chopped frozen vegetables
  • 135 g pack taco shells

Instructions
 

  • Heat the oil in a large pan, on a medium heat, and fry the onion, chilli and garlic for about 10 mins until softened.
  • Add the Quorn, paprika, tomatoes, sugar and wine, season and simmer for 10-15 mins. Add the beans and vegetables and cook for a further 5 mins.
  • Season to taste, then spoon into the taco shells and serve with the soured cream and grated Cheddar cheese.

Notes

Use any leftover chilli to make a veggie lasagne - layer up with lasagne sheets and cheese sauce. Bake for 30 mins until cooked through.

Vegetarian Chilli

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We love a big bowl of chilli in the colder months when comfort food is needed and this vegetarian chilli recipe is one of the best we have tried. Thanks to the Quorn mince, this vegetarian recipe is far lower in fat than a typical beef chilli, is suitable for vegetarians and can be ready in just over half an hour. Soft sweet peppers, a kick from chilli and a splash of sour vinegar makes this perfectly balanced, giving it a full well-rounded flavour. This recipe serves 4 people and will take approximately 35 mins to prepare and cook.

Vegetarian Chilli

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion peeled and chopped
  • 200 g butternut squash peeled, deseeded and chopped
  • 300 g Quorn mince
  • 2 tsp mild chilli powder
  • 2 garlic cloves crushed
  • ½ each green red and yellow pepper, deseeded and chopped
  • 400 ml vegetable stock
  • 400 g can chopped tomatoes
  • 1 tbsp malt vinegar
  • 1 tsp sugar
  • 200 g long-grain rice
  • 400 g can cannellini beans drained and rinsed

Instructions
 

  • Heat the oil in a large frying pan and fry the onion and butternut squash for a few minutes, to soften.
  • Add the Quorn mince, chilli powder and garlic and cook for a few minutes.
  • Stir in the peppers, stock, tomatoes, vinegar and sugar. Simmer for 15 minutes.
  • Meanwhile, put the rice in a pan with 500ml salted water. Cover, bring to the boil and simmer for 10 minutes, until the rice is tender and the liquid is absorbed.
  • Stir the cannellini beans into the vegetable chilli and warm through.
  • Serve the chilli with the rice.

Notes

Cool and put in a sealable container, freeze for up to 3 months. Heat through thoroughly from frozen.
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Winter Lentil Soup

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There’s loads of flavor in this hearty yet healthy soup stocked with leeks, tomatoes, sweet potatoes, and kale.

Winter Lentil Soup

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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 4 leeks white and light green parts, cut into 1/4-inch-thick half-moons
  • 1 28- ounce can whole tomatoes drained
  • 2 sweet potatoes peeled and cut into 1/2-inch pieces
  • 1 bunch kale thick stems removed and leaves cut into 1/2-inch-wide strips
  • 1/2 cup brown lentils
  • 1 tablespoon fresh thyme
  • Kosher salt and black pepper
  • 1/4 cup grated Parmesan 1 ounce; optional

Instructions
 

  • Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
  • Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
  • Spoon into bowls and top with the Parmesan, if using.

Mediterranean Roast Potatoes

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These Mediterranean roast potatoes are the perfect choice for a summer Sunday lunch. With crispy new potatoes and juicy cherry tomatoes baked with olive oil, garlic and anchovies, this spud recipe is a true taste of the Med. Try serving it up with roast chicken or baked fish for a delicious family feast.

 

Mediterranean Roast Potatoes

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Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 750 g new potatoes
  • 4 tbsp light olive oil
  • 1 bulb garlic separated into cloves
  • 50 g anchovy fillets tinned, drained and sliced
  • 200-300 g cherry tomatoes on the vine
  • 3-4 tbsp sliced olives black and green
  • Black pepper to season

Instructions
 

  • Begin by preheating the oven to 200°C/400°F/Gas Mark 6.
  • Place the potatoes in a roasting tin and coat with 2tbsp olive oil. Roast them in the centre of the oven for 20 mins.
  • Remove from the oven and add the rest of the ingredients, drizzling over the remaining olive oil and grinding over some black pepper. Return to the oven for 20-25 mins, or until the potatoes are tender and the skins on the tomatoes are just starting to split. Serve immediately.

Notes

The way to tell whether a potato is new – rather than just small – is to rub the skin. It should come off easily.