National Vegetarian Week starts tomorrow (14-20 May), which means it’s a great time to cut down your meat intake and try some delicious new veggie dishes.
But what to make? If you’re not used to cooking meat-free food it can be difficult to know where to start.
And, even if you’re already veggie, it’s easy to get stuck into a rut.
Vegetarian cooking can seen intimidating as the ingredients list might be longer than you’re used to.
But don’t let that put you off.
Once you’ve got your ingredients sorted, these recipes are easy to follow and, most importantly, they’re all delicious.
Here are 30 easy vegetarian dinners to whet your appetite:
Red lentil dhal with aubergines and chickpeas
Caprese pasta bake
By The Petite Cook.
Potato and quinoa veggie burgers
Recipe by tibits on Sneaky Veg.
Loaded Mexican tortilla pan
For the vegetable sauce:
1 ½ tbsp olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
2 cloves garlic, peeled and crushed
1 yellow pepper, chopped into chunks
1 courgette, chopped into chunks
1 tsp cumin
½ tsp cinnamon
1 tsp ground coriander
1 red or green chilli, chopped
2 x 400g tins of good-quality chopped tomatoes
1 x 400g tin of kidney beans or mixed beans, drained and rinsed
1 tsp honey
Pinch of salt and pepper
For the cheese sauce:
25g of vegetarian cheddar cheese, grated
4 tbsp double cream
Pinch of salt and pepper
3 tbsp soured cream
You will also need:
2 flour tortillas
100g of mixed vegetarian cheddar cheese and vegetarian Red Leicester cheese, grated
1 ripe avocado, de-stoned, scooped out and sliced
½ small red onion, peeled and thinly sliced
1 fresh red chilli, sliced
Small bunch fresh coriander, roughly chopped
In a large frying pan, heat up the oil over a medium heat and add in the onion and carrot.
Cook for five minutes until the onions start to soften.
Add in the garlic, yellow pepper and courgette.
Stir and cook for two minutes, then add the cumin, cinnamon, ground coriander and chilli.
Stir and cook for another minute, then stir in the tinned tomatoes, kidney or mixed beans, honey, salt and pepper.
Bring to the boil and allow to simmer for 10 minutes, while you mix your cheese sauce.
In a bowl, mix the 25g cheese, double cream, salt, pepper and soured cream.
This is your cheese sauce – it will be a thick, spreadable consistency.
Now it’s time to layer up.
Spoon out half of your vegetable sauce from the pan, into a bowl, and flatten out the remaining sauce in the pan. Place one tortilla on top of the sauce in the pan, then spread half of the cheese sauce on top of the tortilla. Top with the remaining vegetable sauce from the bowl. Then place your second tortilla on top, followed by the rest of the cheese sauce.
Sprinkle on the 100g mixed cheese and place the pan on a medium-to-high heat for a minute until the sauce starts to bubble.
Place the pan under a grill for a couple of minutes until the cheese is melted.
Serve from the pan, topped with avocado, red onion, the sliced chilli and fresh coriander.
Recipe by The Vegetarian Society.
Basil, spinach and red pepper pasta
By Honest Mum.
Cheesy bean bake
Creamy coconut vegan korma
By Proper Foodie.
Sweet potato and aubergine moussaka
2 medium sweet potatoes, peeled and sliced into 1⁄2 inch slices
2 large aubergines, washed and sliced into 1⁄2 inch slices
1⁄2 teaspoon of chilli flakes
For the soya mince mixture:
1 large onion, peeled and finely sliced
500g of frozen soya mince
1⁄2 teaspoon of ground cinnamon
1⁄2 teaspoon of dried oregano
500g of chopped, tinned tomatoes
3 garlic cloves, peeled and finely chopped
3 tablespoons of roughly chopped, pitted olives
1 1⁄2 tablespoons tomato purée
A dash of light soy sauce
For the white sauce:
700ml of Oatly Creamy Oat or Oatly Organic Creamy Oat
2-3 tbsp cornflour
Salt and pepper to taste
Vegetable oil (eg rapeseed)
More dried oregano to finish
Pre-heat the oven to 180C and cover a baking sheet with grease proof paper.
Place the sweet potatoes and aubergine on a baking sheet followed by 1-2 tablespoons of oil, the chilli flakes and a little of the salt and pepper.
Use your hands to distribute the oil and seasoning and place the aubergine on top of the pile of vegetables so they become a nice colour when cooked.
Cook for about 25-30 minutes, or until softened and looking a nice golden colour.
While the vegetables are cooking prepare the soya mince mixture.
In a medium sized (ideally non-stick) pan add 1-2 tablespoons of the oil to and the onions.
Cook gently for a few minutes until soft and browning slightly on the edges.
Add the soya mince and cook gently for about 10-15 minutes (or according to manufacturer’s instructions), stirring all the time and adding more oil if necessary to avoid it sticking to the pan.
Season with the cinnamon, oregano, and a little of the salt and pepper.
Add the tomatoes, garlic, olives, tomato puree and soy sauce.
Mix well and heat the sauce through for a few minutes and then set aside.
To make the white sauce, place the Oatly Creamy Oat and corn flour in a saucepan and simmer for a few minutes until it thickens (use a hand whisk to avoid any corn flour lumps).
Season with salt and pepper.
In an oven proof dish, place the sweet potato and aubergine, followed by the soya mince mixture and lastly cover with the white sauce.
Sprinkle some oregano over the top.
Cook in the oven for about 30 minutes or until golden.
Serve with a crisp salad.
Recipe by Oatly.
Afghan-inspired vegan kidney bean casserole
Pumpkin macaroni and cheese
Sun-dried tomato pasta sauce with walnuts and chipotle
Chipotle black bean filled sweet potatoes
By Beach Hut Cook.
Sudanese-inspired sweet potato, spinach and peanut stew
By Sneaky Veg.
Vegetarian meat and potato pies
Recipe by Only Crumbs Remain.
Black bean, coconut and sweetcorn stew
Potato rosti quiche
By The Why Chef.
Easy one pot vegetable paella
250g brown basmati rice
150g yellow split peas or chana dhal
2-3 tbsp sunflower oil, ghee or coconut oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
30g fresh turmeric root, peeled and finely minced or grated or 1 ½ tsp ground
4 cardamom pods
1 stick cinnamon
600ml vegetable stock or water
150g peas, fresh or defrosted frozen
250g fresh baby spinach
Salt and pepper
30g flaked almonds, toasted
Rinse the rice well in a sieve and set aside to drain.
Place the split peas and 10g of the fresh turmeric or ½ tsp ground turmeric in a small saucepan half filled with cold water, and bring to a boil on a high heat.
Remove any frothy scum that rises to the surface with a slotted spoon.
Reduce the heat to a simmer, and cook for approx 25-30 minutes until only just tender, but not mushy.
Drain and set aside.
While the split peas are cooking, heat the oil or ghee in a saucepan and fry the onion till soft and translucent.
Add the garlic and cook for 1 minute.
Gently crush open the cardamom pods with the back of a knife or in a pestle and mortar, then add to the onions with the cloves and cinnamon.
Stir for a few seconds to release their aromas.
Add in the remaining turmeric and the rice, and stir to ensure all the grains are coated in the oil, taking care not to let it catch and burn.
You may need a little more oil at this stage.
Pour in the stock or water, and increase the heat until the rice comes to a boil.
Once boiling, reduce the heat to low to medium and allow the rice to simmer with a lid partially covering until the liquid is just covering the rice.
At this point, place the lid fully covering the pan and turn the heat to its lowest.
Cook for a further 10 minutes and then switch off the heat and leave the rice to continue steaming with the lid on for 10 minutes.
In a large frying pan, heat 1 tablespoon of oil or ghee, and add the spinach.
When it is half wilted, add the rice, split peas and green peas.
Fold the rice through the vegetables and peas, then season with the lemon juice and salt and pepper to taste.
Garnish with coriander leaves and the toasted almonds and serve with mango chutney.
Serves 4 as a main dish. Recipe by Demuths.
Pulled jackfruit in a barbeque sauce
By Tin and Thyme.
Sweet potato fried rice
Vegetable and lentil bake
Aubergine, mushroom and lentil chipotle chilli
Pumpkin, chestnut and cranberry risotto
Purple sweet potato and chickpea stew
By Baking Queen 74.
Perfect potato pancakes
By Chez Maximka.
Red beet, carrot and lentil coriander pasta
By Nuts and Walnuts.
Butternut squash, leek and stilton tart
Nutty roasted romanesco curry
Mandy Mazliah is a vegetarian mum of three whose kids don’t eat vegetables. Read about her efforts to get them to eat their five a day at sneakyveg.com or for easy veggie recipes check out cookveggielicious.com