We have rounded up some of our favourite Vegetarian recipes for anyone giving plant based a go this January (or beyond).
Whether it’s breakfast, lunch, dinner or snacks – we’ve got you!
Vegetarian Recipes – Riverford beetroot & pink peppercorn gratin
Comforting and colourful, this hearty gratin gets its mild warmth and fruity, spiced edge from the pink peppercorns. A food processor or mandolin will make quick work of the prep, otherwise settle down with a very sharp knife.
- 2 large garlic cloves, peeled400ml
- double cream
- 800g beetroot, peeled and cut into 2mm slices
- 175g sourdough bread, sliced (best if slightly stale)
- 20g cold butter, diced
- 1 tsp sunflower, rapeseed or olive oil
- 1 tbsp pink peppercorns, finely ground
- 1 tbsp red wine vinegar
- salt and pepper
Step 1 – Preheat oven to 180°C/Gas 4.
Step 2 – Lightly crush the garlic cloves with the flat of a knife and put them into a small pan with the cream. Slowly bring to a simmer and cook for 10 minutes. Strain the cream through a sieve, pressing the garlic with the back of a spoon to extract its flavour. Season generously with salt and mix well.
Step 3 – Pack the beetroot flat into a roasting dish and pour over the cream. Cover tightly with foil and bake for about 1 hour, until the beetroot is just tender.
Step 4 – Meanwhile, pulse the bread in a food processor or blender until reduced to coarse crumbs. Add the butter and oil and pulse again until the butter is evenly distributed.
Step 5 – Remove the foil from the roasting dish, then stir in the ground peppercorns and red wine vinegar. Taste and adjust the seasoning if necessary. Cover with the breadcrumbs and return to the oven for 25 minutes or so, until golden brown on top.
Vegetarian Recipes – ‘Stuff Winter!’ stuffed peppers
In just five simple steps it’s easy to pep up dreary January days with this vibrant vegan dish.
- 6 – 8 assorted red, yellow, and orange bell peppers (green ones are a bit sour)
- 2 cups of Roberts bread crumbs
- ¼ cup of finely chopped olives
- 1½ tsp of capers, rinsed and drained
- 2 cups of tinned tomatoes
- ¼ cup of chopped parsley and basil (equal amounts of each)
- ⅓ cup of olive oil
- Pinch of salt
First of all, get your oven going at 175°C. Rinse your peppers and slice them lengthwise through the centre. Rip out the seeds and membranes and toss them into your food waste bin (or your pet pig, if you have one).
Optional: get your char on! Heat a ‘dry’ (no oil) cast iron skillet over a medium heat until it’s hot. Working in batches, lay each pepper half onto the skillet, cut-side down. Leave them be for a few minutes, then check to see if they’re lightly charred. When they are, remove each one to a baking tray and sprinkle with salt.
For the stuffing, stir the rest of the ingredients together in a large mixing bowl. If the mixture’s a smidge dry, add some of the juice from the tinned toms, or a splash of water. You don’t want it soggy, just soft enough to hold its shape without crumbling apart if you lift a spoonful from the bowl.
Taste the stuffing for seasoning. Want more salt, olives or capers? Then stick them in. Like Sinatra, do it your way.
Heap enough stuffing into each pepper to fill it, with a rounded top. Drizzle over a good glug of olive oil, then bake them for 25-35 minutes, or until the stuffing begins to get crumbly and lightly browned on top.
Serve hot, or at room temperature, and let the sun shine
Vegetarian Recipes – Cauliflower bites with lemon greens and spicy yogurt dip
Serves: 4 Cooking time: 40 minutes
- 1 of our Kallo Organic Sriracha stock cubes
- 2 tbsp olive oil
- ½ tsp garlic powder
- 1 large cauliflower, broken into small florets
- 200g tenderstem broccoli
- 150g mange tout
- 150g sugar snaps
- ½ lemon, juiced
- 200g dairy-free yogurt
- 1 tsp sriracha sauce
- 2 spring onions, finely sliced
- 2 tbsp flaked almonds, toasted
- Preheat the oven to 200c/180c fan/gas mark 6.
- Crumble the stock cube into the oil and mash with the back of a teaspoon to form a thin paste then stir in the garlic granules and some black pepper. Toss the cauliflower in the oil then spread out on one large or 2 medium sized baking trays lined with baking paper.
- Roast in the oven for 25-30 minutes until soft and charred at the edges.
- Meanwhile steam the broccoli, mange tout and sugar snaps for 3-4 minutes and squeeze over the lemon juice.
- Mix the yogurt, sriracha and some black pepper and serve alongside the cauliflower and veg and garnish with the spring onions and almonds.
Vegetarian Recipes – Riverford hasselback butternut squash
Serves 2, Approx 40 min Cook’s notes Hasselback is a technique normally used with potatoes; the process of thinly slicing and then roasting allows more surface area to crisp up. Adding a honey, mustard and balsamic glaze towards the end of cooking results in crispy, sticky, sweet squashy goodness. This recipe would work well with spiced couscous, quinoa, or on its own as part of a veggie platter.
- For the squash:
- 1 medium sized Butternut squash
- 4 bay leaves
- olive oil
- For the glaze:
- 1 tbsp light brown sugar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 40g salted butter
- 2 tbsp balsamic glaze
- 1 tsp smoked paprika
Prep time: 10 minCooking time: 30 min (Cooking time will vary accordingly with the size of the squash used).
Step 1 – Preheat oven to 180°C/Gas 4. Prepare the squash by cutting it in half lengthways, then scooping out the seeds with a spoon. With a sharp knife, hasselback the squash widthways, by cutting a slice every 3-5 mm, from top to bottom. Make sure you don’t cut all the way down to the chopping board – you want the squash to stay intact. Tip: place wooden chopsticks either side of the squash to prevent accidentally slicing all the way through.
Step 2 – Rub or brush olive oil over the squash and season with salt and black pepper. Place cut-side down in a roasting tray, then add the bay leaves into the slices in the squash. Bake for 15 minutes.
Step 3 – While the squash is in the oven, add all the ingredients for the glaze to a saucepan. Cook over a low heat until the sugar, butter and honey have melted and the mix is thoroughly combined.Step 4After 15 minutes, remove the squash from the oven and brush over the glaze. Repeat this every 8/10 minutes until the squash has cooked through: the centre should be soft and the outside should have crisped up.
Vegetarian Recipes – – Smoked Tofu & Watercress Cannelloni (VEGAN)
This delicious vegan pasta dish is ideal for a tasty supper or a luscious lunch with a delicious smoky finish and peppery kick
Prep time: 15 minutes. Cooking time: 35 minutes
- 2 x red onions, peeled and diced
- 2 cloves garlic, finely chopped
- 225g spinach
- 225g watercress
- 2 packs smoked tofu
- 20 tubes of dried cannelloni pasta
- 2 tins chopped tomatoes
- 2 tsps dried thyme
- Salt and pepper
- Vegetable oil
- 1 tsp smoked paprika
- Optional: 75g melting vegan cheese, grated (we recommend Violife cheddar flavour block)
- Preheat the oven to 180°C. Take a large frying pan and place it over a medium heat. Pour in a splash of oil before adding in the chopped red onions with a pinch of salt. Fry for a few minutes before adding in the garlic and 1 tsp of thyme and stirring through. Tip the cooked onion and garlic mixture into a large mixing bowl.
- Return the pan to the heat, add another splash of oil before tipping in the watercress. Cook for 30 seconds -1 minute or until wilted, then add the watercress into the bowl along with the onion mixture. Repeat with the spinach.
- Drain the tofu and place into a separate bowl. Mash well with a fork then add in the tsp of paprika and a good pinch of salt. Mix.
- Add the tofu into the bowl with the watercress and spinach mix, then combine thoroughly. Taste and adjust seasoning if necessary.
- Take a piping bag with no nozzle fitted and spoon in the watercress and tofu filling. Pipe the mixture into each cannelloni tube and then place the tubes in a single layer in a large ovenproof dish (use two dishes if needed). Pour over the tinned tomatoes and sprinkle with the remaining thyme and some black pepper. Scatter over the vegan cheese (if using) and place the cannelloni into the oven for roughly 35 minutes, or until the cheese is bubbling and the filling is hot in the middle. Remove from the oven and leave to rest for a few minutes before serving.
Vegetarian Recipes – – Red Onion Tart with Watercress Pesto & Roasted Cherry Tomatoes (VEGAN)
A tasty tart bursting with flavour and enhanced by a wondrous watercress pesto made with hazelnuts for a crunchy twist
Prep time: 25 minutes – Cooking time: 15 minutes
- 1 sheet of puff pastry (suitable for vegans – we used Jus-Rol)
- 4 red onions, finely sliced
- 1 tbsp sugar
- 1 tbsp red wine vinegar
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 head broccoli, cut into small florets
- Juice and zest of ½ a lemon
- 75g watercress
- ½ a clove of garlic, finely chopped
- 35g toasted hazelnuts
- 250g cherry tomatoes on the vine
- 100ml extra virgin olive oil plus a bit extra
- Salt and pepper
- Place a medium heavy-based saucepan onto a medium heat and add in a splash of oil. Once the oil is hot, add in the sliced red onions and fry for 5 minutes or until beginning to caramelise, stirring occasionally. Add in the red wine vinegar and sugar then reduce heat to low and continue to cook until onions are completely softened, and the liquid has reduced to a sticky consistency (about 15 minutes). Remove from the heat and allow to cool.
- Next make the pesto by adding the watercress, hazelnuts and garlic to a food processor with the olive oil. Blend for a couple of minutes then remove the lid and scrape down the sides and pulse a few times to ensure no big chunks are missed. Season to taste then set the pesto aside.
- Place the broccoli florets into a bowl and drizzle with a little olive oil. Add a pinch of salt and pepper then toss to coat evenly.
- Preheat your oven to 200°C. Take your pastry sheet and cut it into 4 equal rectangles. Place the rectangles on a baking tray. Spread the pesto thickly onto the pastries, leaving a 1cm border around the edge. Take a spoon and scatter the red onion mixture over the top evenly. Dot with the broccoli florets then put the baking tray into the oven. Bake for 10-15 minutes or until the pastry around the edges is risen and golden.
- While the tarts cook, prepare the tomatoes. Use a pair of scissors to snip them into four equal sized portions, keeping as many tomatoes attached to the vine as possible. Place onto a baking tray, drizzle with olive oil and season with a little salt and pepper. Place into the oven with the tarts for the last eight minutes of cooking.
- Finally remove your tarts and tomatoes from the oven and serve hot. For a different variation why not try swapping the broccoli for asparagus, kale or green beans.
Vegetarian Recipes – Vegan Butter Chicken
Serves 2-3 – Prep 35 mins, plus 30 mins marinating / Cook 30 mins
For the marinade:
- 100ml Elmlea Plant Single
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1/2 lemon
- 450g oyster mushrooms
For the sauce
- 2 tbsp vegan butter (such as Flora Plant)
- 1 onion
- 6 garlic cloves
- 1 thumb of ginger
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1 x 400g tin of chopped tomatoes
- 2 tsp granulated sugar
- 1/4 tsp chilli powder
- 170ml Elmlea Plant Single
- fresh coriander to serve
- basmati rice to serve
- To prepare the marinade, add the Elmlea Plant Single, paprika, cumin, garam masala, a big pinch of salt and the juice from the lemon half to a large mixing bowl and stir to combine. Then tear the oyster mushrooms into 3-4cm pieces and add them to the bowl. Stir until the mushrooms are totally coated in the marinade and leave to sit in the fridge for 30 minutes.
- Preheat the oven to 200°C.
- Next pierce the mushrooms onto 4 skewers then add them to a baking tray, resting the ends of the skewers over the sides of the tray. Roast for 30 minutes.
- Meanwhile start preparing the sauce. Peel and dice the onion. Then add the vegan butter to a frying pan over a medium heat. As soon as the butter has melted, throw in the onion and fry for 6 minutes. Meanwhile peel and dice the garlic and ginger. Then add them to the pan and fry for 3 minutes.
- Next add the cumin, garam masala, turmeric and ground coriander and fry for 3 minutes.
- Then add the tinned tomatoes, sugar and chilli powder to the pan along with a big pinch of salt. Bring the sauce to a gentle simmer and cook for 10-15 minutes or until the sauce has thickened.
- Cook the rice as per the packet instructions.
- Transfer the sauce to a blender (this is optional), blend until smooth, then pour the sauce back into the pan and stir in the remaining Elmlea Plant Single.
- Remove the mushrooms from the skewers and add them straight to the pan along with any juices that have gathered in the baking tray. Heat through for 1-2 minutes.
- Stir to combine then serve alongside rice and chopped fresh coriander.
Vegetarian Recipes – Chicken-Style Skewers with Peanut Satay
½ box Fry’s Chicken-Style Strips (available in the chilled meat-free aisle in Sainsbury’s or if you prefer to keep for longer and use as you need, you can buy frozen from Tesco)
- For the Peanut Satay:
- 4 tbsp peanut butter
- ½ tsp cumin powder
- 4 tbsp soy sauce
- 2 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp ginger powder
- 1 tsp turmeric
- Plant-based milk or water, as needed
- Green onions, crushed peanuts and fresh coriander, for garnish
- Skewers, for serving
- For the peanut satay, combine the peanut butter, cumin powder, soy sauce, lemon juice, garlic powder, ginger powder, turmeric and sugar in a bowl. Stir all ingredients together. Add a little bit of plant-based milk or water to thin out the mixture as needed.
- Fry the Chicken-Style Strips for 6 minutes until golden brown.
- Combine Chicken-Style Strips and sauce in a dish, ensuring the strips are covered with by the sauce. For best results, marinade for an hour (or overnight) in an airtight container in the refrigerator.
- Thread the Chicken-Style Strips onto skewers. Sprinkle the skewers with fresh onions, crushed peanuts and coriander, and serve with the remaining sauce on the side.
Vegetarian Recipes – Vegetarian Tacos with Quinoa
- 6 Tortillas gluten-free
- melted butter
- 1 tbsp Olive Oil
- 1 cup Mixed Quinoa
- 1/2 tsp Salt
- 1 2/3 cup Water
- 1 Red Onion
- 2 cloves Garlic
- 1 tsp Cumin
- 1 tsp Red Pepper Flakes
- 1 cup Cherry Tomatoes
- 1 cup Red Beans
- 1/2 bunch Coriander Fresh
- Mixed Green Salad
- Avocado slices
- Parsley fresh
- Curry Sauce
- Preheat your oven to 395 degrees Fahrenheit
- To start, prep your taco shells. Brush melted butter on both sides of each tortilla. Then, with the muffin pan, fold each tortilla and rest it in between each elevated muffin ‘bottom.’
- Then, place them in the oven for 5 minutes, or until hard and golden brown.
- For the filling, heat olive oil over medium heat. Pour in your quinoa and mix with the oil. Then, add in a bit of salt and cover with your 1 2/3 cup of water. Continue to mix the quinoa as the water comes to a boil. Using a tight-fitted lid, cover and lower the heat. Once the quinoa absorbs all the liquid, it is done.
- By pushing quinoa to the edges of the pan, create some open space in the middle of your pan. Add your red onion, garlic, cumin, and red pepper flakes to that newly freed space. Mix well as you add in the cherry tomatoes and beans. Now, mix everything together with the quinoa. Garnish with fresh cilantro.
- To assemble your tacos, begin with a little bit of shredded red cabbage and romaine. Then spoon in your quinoa filling. Top it off with a pretty slice of avocado and plenty of chopped fresh parsley. Drizzle each taco with curry sauce to taste.
If you are not a big fan of kale this cheesy salad will definitely change your mind. I have included the recipe on how to make vegan cashew cheese from scratch but if you are short of time please feel free to use whatever cheese you prefer! I absolutely love the contrast between the hearty kale, sweet JAZZ™ apple and the creamy cashew cheese!
- 1 JAZZ™apples
- 2-3 cups of de-stemmed kale -roughly chopped
- 3/4 cup of cooked buckwheat (you can also use quinoa)
- 1 pomegranate
- 1 courgette- cut into slices
- A handful of walnuts
- For the cashew cheese:
- 2 1/2 cups of cashews which have been soaked overnight
- 1/4 cup of water
- 2 tbsp of nutritional yeast
- 1 teaspoon of miso paste
- 2 tbsp of lemon juice
- Powder from 2 capsules of probiotics
- 1 tsp of onion powder
- 1 tsp of salt
- 1 tbsp of fresh chopped dill
- For the dressing:
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of balsamic vinegar
- 1 teaspoon of lemon juice
- 1/2 teaspoon of maple syrup
- A pinch of sea salt and black pepper
To make the cashew cheese drain the cashews and place them in a food processor, add the water, nutritional yeast, miso paste, lemon juice, probiotics, onion and salt. Start blitzing and stop the food processor from time to time to scrape the sides. Keep blitzing until you have a smooth and creamy consistency.
Pour the cheese mixture into a double cheese cloth. Tie the cloth at the top around a wooden spoon or something similar that will keep it suspended from a deep mixing bowl. Cover it with a tea towel and leave it in a warm and dark place (I put mine on top of the fridge) for 16 hours.
Transfer the cashew cheese into the fridge and leave it for another 24 hours. The longer you leave it, the more it will have a “cheesy flavour”.
To make the salad start by mixing together the dressing ingredients. Pour the dressing over the chopped kale and with your hands massage the leaves until they start to wilt and soften. Leave it to one side.
Grill and cook the sliced courgette onto the barbecue for few minutes each side. Add the grilled courgette to the kale together with the chopped apple, cooked buckwheat and pomegranate seeds. Mix everything together. Top with the chopped walnuts and dollop of the cashew cheese. Enjoy straight away!
- 1 x 400g tin Red Kidney Beans
- 150g tinned Sweetcorn, drained
- 1 x pack 2 Romaine Lettuces
- 1 x Red Pepper
- 1 x Green Pepper
- 1 x medium Courgette
- 1 x medium Red Onion
- 1 x Green Chilli, approx. 18g
- 35g Tomato Purée
- 8g Cajun Spice
- 2 x cloves Garlic
- 35ml Olive Oil
- Sea Salt and Black Pepper
- 5g fresh Coriander, chopped
Peel, halve and finely chop the red onion.
Peel and mince the garlic.
Finely chop the peppers and discard any white pith or seeds.
Finely chop the courgette and the chilli – keep the chilli seeds if you want a hotter dish.
In a wok or large frying pan, sauté the onion, garlic, peppers, courgette and chilli in the oil for about 5 minutes, stirring as you cook.
Add the Cajun spice and the sweetcorn and cook for another 5 minutes.
Drain the red kidney beans and mash them, along with the tomato purée and season with salt and pepper. Add this to the wok and mix well.
You can serve the mix rolled in a lettuce leaf into a sushi shape or piled onto the lettuce leaves.
If you are going to roll the mixture, cut the lettuce leaf in half lengthways, cut out the thick white stalk in the middle and discard.
Double up the leaves, put a tablespoon of the mixture on the leaf and roll up.
Otherwise, keep the leaf whole and pile the mixture on the leaf.
Sprinkle with the chopped coriander and serve.