Top Veggie Recipes for National Vegetarian Week

Tuesday, 16 May 2017

To celebrate National Vegetarian Week we've compiled a list of our favourite vegetarian recipes. Vegetarian food has really reached the mainstream in the past several years, and there's a host of wonderful vegetarian chefs and bloggers out there making the most of vegetables and grains, and showing that meat doesn't have to be the centre of every meal, as these wonderful recipes demonstrate...


Green Pizza with a Cauliflower Base, from Green Kitchen Stories 


Pizza Base 

  • Florets from 1 cauliflower 
  • 80g ground almonds 
  • 1 tbsp dried oregano 
  • Sea salt and freshly ground black pepper 
  • 3 organic eggs, beaten 


  • 1 courgette, shaved with a potato peeler 
  • 2 handful fresh spinach or leafy greens of your choice 
  • Pecorino cheese, shaved with a potato peeler 

Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture. Measure 600 ml (3 cups / 20 fl oz) of the cauliflower ‘rice’ and place in a mixing bowl. Add the ground almonds, oregano and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping. Remove the crust from the oven. Cover it with tomato sauce, shaved zucchini and spinach and put it back in the oven for 5-10 more minutes. Take it out the oven and top with Basil & Lemon sauce, shaved pecorino, fresh herbs and green leaves. Serve.


Butternut Squash & Sage Risotto, from BBC Food 

  • 1 kg butternut squash, peeled and cut into bite sized chunks
  • 3 tbsp olive oil 
  • Bunch sage 
  • 1 1/2 ltr vegetable stock 
  • 50g butter 
  • 1 onion, finely chopped 
  • 300g risotto rice 
  • 1 small glass white wine 
  • 50g parmesan or vegetarian alternative, finely grated 

1. Preheat the oven to 220C. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft. 

2. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 minutes. Stir the rice into the onions until coated in the butter, then stir continuously until the rice is shiny. 

3. Pour in the wine and simmer until evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is al dente. The risotto should be creamy and slightly soupy.

4. Gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half into a rough puree and leave half whole. When the risotto is just done, stir through the puree and add the cheese and butter, then leave to rest for a few mins. Serve with scattered chunks of squash and the crisp sage leaves. 


Thai Mango Salad with Peanut Dressing, from Cookie & Kate 


  • One head butter leaf lettuce or your choice of greens, chopped into bite sized pieces 
  • 1 red bell peppper, thinly sliced and then sliced across to make 1" long pieces 
  • 3 ripe magoes, diced 
  • 1/2 cup thinly sliced onion 
  • 1/2 cup chopped roasted peanuts 
  • 1/4 cup chopped fresh coriander 
  • 1 medium jalapeno pepper, finely chopped 
  • 3 tbsp

Peanut dressing 

  • 1/4 cup creamy peanut butter 
  • 1/4 cup lime juice (about 2-3 limes) 
  • 1 tbsp tamari or soy sauce 
  • 1 tbsp apple cider vinegar 
  • 1 tbsp honey or maple syrup 
  • 1 tsp sesame oil 
  • 2 cloves garlic, pressed or minced 
  • Pinch of red pepper flakes 

To assemble the salad, simply combine all the salad ingredients into a large serving bowl.To prepare the dressing, combine all off the ingredients in a measuring cup and whisk until combined. Drizzle the dressing over the salad and toss to combine. 


Green Shakshuka with Brown Butter Yogurt, from Delicious Magazine

Shake up the classic tomato shakshuka recipe with layers of fresh greens, finished off with fried shallots. It makes for a great vegetarian centre piece.

  • 75ml extra-virgin olive oil, plus extra to drizzle
  • 2 large onions, sliced
  • 4 garlic cloves, finely sliced
  • 1 tbsp cumin seeds
  • Large thumb-size piece fresh ginger, coarsely grated
  • 3 courgettes, halved, then each half sliced lengthways into six 
  • 200g tenderstem broccoli, blanched for 2 minutes in boiling water, drained and refreshed• 
  • 100g leafy spring greens, shredded (see tips)
  • ½ cucumber, halved lengthways, deseeded, then cut into half-moons 
  • 2 little gem lettuces, cut lengthways into quarters
  • 8 medium free-range eggs
  • Large handful peas, defrosted if frozen, or blanched if fresh
  • Fresh coriander and mint leaves
  • Aleppo chilli flakes to scatter
  • Juice 1 lime
  • Handful of cherry tomatoes, halved
  • Shallot rings, fried in oil until crisp, then drained, to serve
  • Hummus, to serve

For the yogurt 

  • 55g salted butter
  • 3 tbsp each finely chopped
  • Fresh mint and coriander
  • 350g full-fat greek yogurt at room temperature
  1. 1.Heat the oil in a large, shallow, heavy-based pan. When shimmering, add the onions with some salt and cook, stirring often, over a medium heat for 30-40 minutes until well caramelised. If they start to burn, lower the heat. Add the garlic, cumin and ginger, then cook for another 3-4 minutes until fragrant.
  2. 2.Add the courgettes to the pan along with the broccoli and a splash of water, then increase the heat slightly. Cook, stirring frequently, for 5 minutes or until the veg begin to soften. Add the spring greens, cucumber and lettuces with a generous amount of salt, then cook for 3-4 minutes, mixing. 
  3. 03.Make 4 indentations in the mixture and crack 2 eggs into each one. Put the lid on, turn the heat down low and cook for 10-12 minutes until the whites of the egg are almost set. Uncover, scatter over the peas and cook for 3-4 minutes more.
  4. 04.While the eggs are cooking, prepare the yogurt. Put the butter in a pan and melt it slowly. Once melted, turn up the heat and let it foam, cooking until it begins to brown and smell biscuity. Stir the herbs into the yogurt, then stir in most of the butter. Transfer to a serving dish. Drizzle the remainder of the butter all over the dish. Once the eggs are cooked, scatter with the whole herbs and chilli flakes, squeeze over the lime, then drizzle with oil and top with the crispy shallots and cherry tomato halves. Serve with the yogurt and hummus on the side and crusty bread. 

Vegan Banana Bread, from Oh She Glows 


For the wet ingredients:
  • 320g mashed very ripe bananas (about 4 medium or 3 large) 
  • 2 tbsp (15g) ground flaxseed 
  • 60ml plant-based milk (almond or coconut work well) 
  • 60ml coconut oil, melted 
  • 30ml pure maple syrup 
  • 10ml pure vanilla extract 
For the dry ingredients:
  • 60g cocnut sugar 
  • 50g rolled oats 
  • t tsp baking soda 
  • 1/2 tsp baking powder 
  • 1/2 tsp fine sea salt 
  • 210g light spelt flour 
  • Sliced bananas, chopped walnuts, and/or chocolate chips, for topping (optional) 
  1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
  2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
  3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
  4. Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl. 
  5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
  6. Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
  7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
  8. Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.