Top 5 Healthy vegetarian recipes

Vegetarian cottage pie

A vegetarian take on a conventional cottage pie. Beans and veggie mince replace meat, and root vegetables give the mash a completely unique twist.

For the topping
500g/1lb 2oz floury potatoes, such as King Edward or Maris Piper, peeled, reduce into pieces
300g/10½oz parsnips or swede, peeled, reduce into pieces
knob of butter
splash milk
salt and freshly ground black pepper
For the filling
1 tbsp rapeseed or groundnut oil
1 onion, peeled, finely chopped
1 garlic clove, peeled, overwhelmed to a paste with the brink of a knife
1 large carrot, peeled, finely chopped
1 leek, trimmed, thinly sliced
2 tsp chopped clean thyme leaves
300g/10½oz vegetarian mince, fresh or frozen
400g/14oz can cannellini beans, drained and rinsed
400g/14oz can chopped tomatoes
1 tbsp tomato purée
sugar, to taste (optional)
salt and freshly ground black pepper
steamed green vegetables, to serve

Preheat the oven to 190C/170C Fan/Gas five.

To make the topping, location the potatoes and parsnips or swede into a massive pan of water. Bring to the boil and prepare dinner for 12–15 minutes, or until tender. Drain well.

Add the butter and mash the use of a potato masher or ricer. Add the milk, a little at a time, and retain to mash till smooth. Season, to taste, with salt and freshly floor black pepper. Set aside.

To make the filling, heat the oil in a massive pan over a low to medium heat. Add the onion and fry for 10 minutes, or till softened. Add the garlic, carrot, leek and thyme and maintain to fry for a in addition five minutes, or till softened. Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden-brown.

Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine. Simmer for five minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Taste and add a bit sugar to the aggregate if needed.

Spoon the filling into a huge ovenproof dish. Spread the mashed potato and parsnip (or swede) aggregate over the filling in a smooth, even layer.

Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through. Serve with steamed inexperienced vegetables.

Spicy mozzarella aubergines with green beans and chickpeas

These crammed aubergines combine splendidly with the crisp inexperienced beans and chickpeas. This is a fantastic stand-on my own dish or it could be served with a bowl of couscous.

Each serving offers 497 kcal, 27g protein, 37g carbohydrates (of which 8.5g sugars), 23g fats (of which 7g saturates), 17g fibre and 3g salt.

2 aubergines, halved
400g tin chickpeas, tired and rinsed
2 tbsp olive oil, plus more if needed
½ tsp sea salt, plus more for sprinkling
2 garlic cloves, crushed
175g/6oz green beans
125g/4½oz reduced-fat mozzarella, kind of torn
25g/1oz panko breadcrumbs
1 purple chilli, deseeded and finely chopped
25g/1oz sparkling flat-leaf parsley, finely chopped, to garnish
Preheat the oven to 220C/200C Fan/Gas 7.

Without slicing all the manner through, cut cross-hatches into the aubergine flesh. Put right into a roasting tin with the chickpeas, olive oil, salt and garlic. Mix thoroughly to combine. Roast for 20 minutes.

Reduce the oven to 200C/180C Fan/Gas 6.

Add the green beans to the tin and blend to coat inside the oil, including a little greater if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft.

Garnish with the closing chilli and parsley and serve immediately.

Vegan chilli

This delicious and healthy vegan chilli recipe gets its smoky flavour from chipotle paste, crafted from smoked jalapeno peppers. You can use any tins of beans which you like, or maybe tinned lentils.

This meal gives 501 kcal, 18g protein, 71g carbohydrate (of which 18g sugars), 16g fat (of which 3g saturates), 17g fibre and 1.4g salt in line with portion.

For the chipotle stew
2 tbsp olive oil
2 medium onions, sliced
1 yellow pepper, deseeded, reduce into chunks
1 medium candy potato (about 300g/10½oz), peeled, cut into chunks
1 tsp ground coriander
1 tbsp simple flour
400g tin chopped tomatoes
2 tbsp chipotle paste (to be had at larger supermarkets and delicatessens)
400g tin cannellini beans, rinsed and drained
400g tin purple kidney beans, rinsed and drained
salt and freshly floor black pepper
vegan crème fraîche, to serve (optional)
For the coriander quinoa
150g/5oz quinoa, rinsed
1 ripe however organization avocado, halved, stone removed, flesh scooped out
1 lime, juice only
4 spring onions, finely sliced
1½ tbsp chopped fresh coriander, plus more to garnish
salt and freshly ground black pepper

Heat the oil in a huge heavy-based saucepan over a medium heat. Add the onions and fry for 2-3 minutes, stirring well. Add the pepper and sweet potato and fry for 3-4 minutes. Sprinkle over the coriander and flour, stir to mix, preserve to fry for 30-40 seconds.

Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz bloodless water to the saucepan. Stir well to combine and season with salt and pepper.

Bring to the boil, then simmer for 18-20 minutes, stirring an increasing number of often as the cooking time progresses, until all the veggies are tender. Add water if it starts to dry out.

Meanwhile, for the quinoa, half-fill a saucepan with water and convey to the boil. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender.

Cut the avocado into chunks and drizzle over the lime juice.

Drain the quinoa and put in a huge bowl. Set aside to cool for 3-5 minutes, then fluff with a fork. Stir within the avocado, spring onions and coriander. Season with salt and pepper and blend well.

Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside.

Bulgur wheat salad with beetroot, honey and goats’ cheese

This highly-priced salad makes a first-rate mild lunch or summer season supper for the family. Serve with heat flatbreads.

This salad with flatbreads whilst served as 3 portions presents 751 kcal, 25g protein, 112g carbohydrate (of which 20g sugars), 23g fat (of which 8g saturates), 10g fibre and 2.2g salt in keeping with portion.

1 massive parsnip, peeled and cut into quick batons
2 carrots, peeled and cut into quick batons
three tbsp olive oil
100g/3½oz bulgur wheat, rinsed
1 tbsp clean honey
½-1 tsp dried chilli flakes, to taste
½ lemon, juice only
25g/1oz chopped fresh flatleaf parsley
150g/5oz vacuum-packed cooked beetroot, drained, cubed
100g/3½oz tender goats’ cheese, finely chopped
salt and freshly floor black pepper
4 warm flatbreads, to serve

Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray or small roasting tin with aluminium foil.

Put the parsnips and carrots at the baking tray and drizzle over 1 tablespoon of the oil. Season with salt and pepper and roast for 18-20 minutes.

Meanwhile, half-fill a saucepan with water and convey to the boil. Add the bulgur and cook dinner for 6-eight minutes, or until almost tender.

Drizzle the roasted vegetables with the honey and sprinkle with the chilli flakes, turning to coat all over. Return to the oven for a similarly 10 minutes, or until golden-brown and sticky.

Drain the bulgur and switch to a huge bowl. Stir inside the roasted greens. Add the lemon juice and maximum of the parsley and stir again. Season with salt and pepper.

Spoon the bulgur wheat salad onto a serving platter. Sprinkle over the beetroot and goats’ cheese. Garnish with the ultimate parsley and oil. Serve with flatbreads.

Simple miso, tofu and mushroom ramen

Serve the circle of relatives some thing unique for dinner: a rich miso and mushroom broth with golden tofu and soft-boiled eggs.

This meal presents 550 kcal, 33g protein, 45g carbohydrate (of which four.5g sugars), 27g fat (of which 5.7g saturates), 6g fibre and 4g salt consistent with portion.

15g/½oz dried wild mushrooms, including porcini
1.four litres/2½ pints simply-boiled water
2 tbsp darkish soy sauce, plus greater to serve
1 vegetable stock dice
four tbsp brown miso paste
200g/7oz medium dried egg noodles
396g pack firm tofu, drained, dried, reduce into 8 rectangular slices
2-three tsp sunflower oil
4 big free-range eggs
150g/5oz chestnut mushrooms, thinly sliced
2 pak choi, roots trimmed, leaves separated and washed
100g/3½oz clean beansprouts, rinsed and drained
6 spring onions, trimmed, very thinly sliced
50g/2oz roasted cashew nuts, more or less chopped
dried flaked chillies, to serve (optional)


Put the dried mushrooms in a massive, heavy-based totally saucepan and cowl with the water. Add the soy sauce, stock cube and miso paste and stir till the inventory dice has dissolved. Set apart for half-hour to rehydrate and infuse.

Meanwhile, half-fill a saucepan with water and produce to the boil. Add the noodles and prepare dinner for three-four minutes, or until simply tender, stirring every now and then to break up the strands. Drain well, then rinse beneath strolling water till cold.

Half-fill the identical pan with water and convey to the boil. Add the eggs to the boiling water and cook dinner for five mins.

Heat 2 teaspoons of the oil in a huge, non-stick frying pan over a medium heat. Add the tofu portions and fry cautiously for three-4 minutes on each side, or till faded golden-brown on both sides. Turn off the heat however preserve the pan on the hob in order that the tofu stays warm.

Stir the noodles into the mushroom broth and convey to the boil. Reduce the heat until the combination is simmering, add the chestnut mushrooms and pak choi and preserve to simmer for a similarly 2-three mins. Stir in the beansprouts and spring onions, cast off from the heat.

Drain the eggs then rinse under cold water. Crack and peel off the shells, cut in half.

Divide the broth, noodles and veggies between 4 serving bowls. Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Season with extra soy sauce.

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