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13 of our favorite vegetarian recipes for all occasions

I know how challenging it can be to maintain a meat-free lifestyle in a world where meat is included in nearly every dish imaginable. But don’t worry! I’m here to help. In honor of World Vegetarian Day, let me share with you some of my absolute favorite vegetarian recipes for any occasion.

Keep in mind that some of these recipes are suitable for lacto-ovo vegetarians—they’re cool with eggs and dairy, like cheese.

1. Try these mouthwatering sweet potato and black bean enchiladas

I absolutely love this recipe for sweet potato and black bean enchiladas. The flavors of Mexican spices, cilantro, and lime juice are incredibly delicious. And when you add the roasted red pepper chipotle sauce and melted cheese on top, it takes the dish to a whole new level. This recipe was created by Rachel Robinson and is a favorite in our Getaway office.

What you’ll need for the filling

If you like delicious, flavorful food, then you’re going to love this recipe for Chipotle Sweet Potato and Black Bean Wraps. With a combination of sweet potatoes, black beans, and spices, these wraps are bursting with amazing flavors that will satisfy your taste buds.

Here’s what you’ll need:

• 2 large sweet potatoes (about 300g each)
• olive oil, salt, and black pepper
• 1 teaspoon each of oregano, allspice, and ground cumin
• 1/2 large red onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 tablespoon of chipotle chili sauce
• 1 tin (400ml) of chopped tomatoes
• 100 ml of water
• 1 tin (400 g) of black beans, drained and rinsed
• 10 x 8 inch tortilla wraps
• a big handful of grated manchego cheese
• a handful of fresh coriander, chopped, plus more for garnish
• lime or lemon juice to taste
• sour cream or goat’s yogurt to serve

Here’s how to make it:

1. Start by preheating your oven to 200°C and lining a baking sheet with baking paper.
2. Scrub the sweet potatoes well and cut them into small, bite-sized cubes.
3. Place the sweet potato cubes on the baking tray and drizzle them with olive oil. Then sprinkle them with salt, pepper, oregano, cumin, and allspice for added flavor.
4. Roast the sweet potato cubes in the oven for about 25 minutes or until they are soft and slightly crispy.
5. In the meantime, heat a little olive oil in a large pan and sauté the red onion and garlic until they are soft and fragrant.
6. Add the chipotle chili sauce, chopped tomatoes, water, and black beans to the pan. Mix well and let the mixture simmer for about 10 minutes to let the flavors meld together.
7. Once the sweet potato cubes are ready, remove them from the oven and add them to the pan with the black bean mixture. Stir everything together until well combined.
8. Warm the tortilla wraps in a dry pan or in the microwave until they are pliable.
9. Spread a spoonful of the sweet potato and black bean mixture onto each tortilla wrap. Then sprinkle some grated manchego cheese and chopped coriander on top.
10. Squeeze a bit of lime or lemon juice over the wraps for added freshness.
11. Roll up the wraps tightly, tucking in the sides as you go.
12. Serve the wraps with a dollop of sour cream or goat’s yogurt on the side, and garnish with some fresh coriander.

So there you have it – a delicious recipe for Chipotle Sweet Potato and Black Bean Wraps. It’s easy to make and packed full of flavor. Give it a try and enjoy!

Here’s a simple and delicious recipe for you to try. I call it Roasted Sweet Potato and Black Bean Bowl with Red Pepper Sauce. It’s packed with flavor and easy to make!

First, let’s start by roasting the sweet potatoes. Toss them together with your hands in a bowl, making sure they are evenly coated. Then, spread them out in a single layer on a baking sheet and roast them in the oven at 400°F for about 15-20 minutes, or until they are tender.

While the sweet potatoes are roasting, let’s make the red pepper sauce. Heat a tablespoon of olive oil in a large pan over medium heat. Add the red onion and cook for 3-4 minutes, until it’s nice and softened. Then, add the garlic and cook for an additional two minutes.

Next, it’s time to add the cooked sweet potatoes to the pan. Also, add some tomatoes, chipotle sauce, and a bit of water. Give everything a good stir, bring it to a boil, and then lower the heat to simmer for 5-10 minutes, allowing the tomatoes to cook.

Now, let’s mash the sweet potatoes right in the pan and add some black beans. Give everything another stir, making sure all the flavors mix together nicely. Lastly, add some chopped coriander to give it a fresh and vibrant taste.

Season your dish with salt, black pepper, and a squeeze of lime or lemon juice. Take a taste and adjust the seasonings as needed. Just remember not to eat it all before serving!

Ingredients for the red pepper sauce:

Here’s a simple and tasty recipe for spicy roasted red pepper sauce:

You’ll need:

– 1 jar/tin of roasted red peppers (about 200-250 grams), rinsed and drained

– about 100 ml of tomato puree

– 4 or 5 teaspoons of chipotle chili sauce

– 2 tablespoons of olive oil

– 1/2 large red onion, finely chopped

– 4 or 5 garlic cloves, finely chopped

– 1 1/2 teaspoons of palm sugar or brown sugar

– 1 1/2 teaspoons of ground cumin

– 1 teaspoon of vegetarian Worcestershire sauce

Here’s how to make it:

– Start by blending the drained and rinsed red peppers, the tomato puree, the chipotle sauce, the sugar, the cumin, and the Worcestershire sauce in a food processor until you get a smooth mixture.

– Then, heat the olive oil in a frying pan over medium heat. Add the chopped red onion and a pinch of salt, and cook for about 4-5 minutes until the onion softens. Next, add the chopped garlic and cook for another 2 minutes.

That’s it! You’ve just made a delicious spicy roasted red pepper sauce. You can use it as a dip, a spread, or a sauce for pasta, chicken, or grilled vegetables. Enjoy!

First, I’ll tell you what I did to make the enchilada filling. I started by heating up some oil in a pan and then added garlic, onion, and spices like cumin and paprika. I let all of that cook together until it was fragrant and the onion was soft. Then I added black beans, corn, and chopped spinach. I cooked everything until it was heated through and the spinach had wilted. Once the filling was done, I took it off the heat and let it cool down a bit.

Now, let’s talk about how to assemble the enchiladas.

First, preheat your oven to 190°C. The number of tortillas you’ll need will depend on how many enchiladas you want to make, so just use as many as you need.

To start, spread a layer of the red pepper sauce on the bottom of your baking dish. Then, take a few spoonfuls of the filling and place it at one end of a tortilla. Roll up the tortilla tightly and place it in the baking dish with the seam side facing down.

Continue doing this with the rest of the tortillas until the baking dish is full. You might need to trim the tortillas to fit them in the dish.

Here’s how you can make delicious, crispy cheese wraps that will have you coming back for more:

1. Start by evenly spreading the rest of the red pepper sauce over the wraps. Don’t forget to cover every inch! Then, sprinkle some grated cheese on top. Pop it in the oven and bake for about 15 minutes. It might take a bit of trial and error, so be careful not to burn it.

2. Once the cheese has melted into a gooey mess, it’s time to give it that extra crispy edge. Turn on your grill/broiler to high heat and let it work its magic for about 5 minutes. Keep a close eye on it to ensure it doesn’t go from brilliant to burnt.

3. Before serving, let the wraps rest for 5 minutes. This will allow the flavors to mingle and the cheese to set. Serve with a dollop of sour cream or Greek yogurt, a sprinkle of fresh coriander, and a squeeze of lime or lemon for a burst of tanginess. If you’re hungry for more, add a refreshing green salad on the side.

Remember, the secret to these wraps is finding that perfect balance between cheesy goodness and a crispy, caramelized crust. With a little practice, you’ll become a master at making these irresistible treats. Enjoy!

All photos courtesy of Natalie Ward. Check out more amazing recipes at Cook Eat Live Vegetarian.

2. Baked falafels with tzatziki

Hey there! Have you ever tried falafels? They make a perfect addition to any picnic, especially when paired with a tangy tzatziki sauce. Trust me, they’re delicious! You can enjoy them in a wrap or pita, or simply with your fingers. Now, here’s a neat trick: instead of deep-frying them, which can be quite a hassle, you can bake them using a muffin tray. This way, they’ll turn out nice and crispy all around. Plus, it’s a healthier option too!

Ingredients for the falafel

If you’re looking for a simple and delicious recipe, I’ve got just the thing for you. Let’s make some crispy chickpea bites! Here’s what you’ll need:

• 2 tins chickpeas
• 1/2 red onion, chopped
• 2 tsp garlic
• 1 tsp cumin
• 3 small dried chillies (reduce if you prefer a milder taste)
• 2 Tbs chopped fresh coriander
• 2 Tbs olive oil
• 3 Tbs flour
• A good pinch of salt

Now let’s move on to the method:

Preheat the oven to 180 degrees and grease two mini-muffin trays. This will ensure that our chickpea bites come out nice and crispy.

Next, let’s prepare our chickpea mixture. In a bowl, mix together the chickpeas, red onion, garlic, cumin, dried chillies, coriander, olive oil, and a pinch of salt. You can use a food processor to blitz the ingredients or simply mash them by hand. Both methods work great!

Once everything is well-mixed, add in the flour. If the mixture feels too sticky, feel free to add a teaspoon or two extra. The flour will help bind everything together and give our bites a nice texture.

That’s it! You’re now ready to bake your chickpea bites in the preheated oven for about 20 minutes, or until they turn golden brown. While they’re baking, you can prepare a refreshing tzatziki to serve alongside. Here’s what you’ll need for the tzatziki:

• 250 ml greek yoghurt
• A pinch of salt
• 1 tsp finely chopped garlic
• 1 tsp olive oil
• 1/2 of one large cucumber, peeled if desired

To make the tzatziki, simply mix together the greek yoghurt, salt, garlic, olive oil, and finely chopped cucumber. You can adjust the ingredients according to your taste preferences.

Once your chickpea bites are ready, serve them hot with a dollop of tzatziki on top. These little bites are perfect as an appetizer, snack, or even as a side dish. Enjoy!

When I make meatballs, I like to roll the mixture into little balls about the size of a ping-pong ball. It can be a bit tricky at first, but don’t worry if some turn out a little misshapen. Just do your best!

Once the meatballs are ready, you can place them in your muffin tins. If you have leftover meatballs that don’t fit, you can always cook them on a baking tray.

Now it’s time to bake the meatballs. Pop them in the oven and let them cook for about 40 minutes. Make sure to turn them halfway through to ensure they cook evenly.

Now let’s make the tzatziki sauce.

Start by finely chopping the cucumber. If you have a few extra minutes, I find it helpful to gather the chopped cucumber in a clean tea towel and give it a gentle squeeze to remove some of the excess liquid. Then, mix all the ingredients together and keep the tzatziki sauce nice and cool.

• This salad is so simple to make, but it has an irresistible mix of flavors and textures. You get the salty and sweet, creamy and crunchy all in one bite. It’s the kind of salad that you can’t stop eating once you start. Perfect for picnics because it holds up well and can handle the heat. The dressing is optional, but if you’re feeling adventurous, I recommend a sesame-chili-lime dressing with an Asian twist. – Kati Auld.

3. Mushroom and Apricot Biscotti

You might think this recipe is a bit out there, but hey, you won’t know until you try, right? It’s a recipe for lacto-ovo vegetarians who are open to eggs and dairy. Created by Rachel Robinson.

Ingredients:

Here’s a simple recipe for a delicious mushroom and apricot cake. You’ll need the following ingredients:

• 50g butter
• 225g cake flour, plus a little extra for shaping
• 150g castor sugar
• Pinch of salt
• ½ teaspoon baking powder
• 100g dried mushrooms, cut into slices to retain the hint of a mushroom shape
• 75g dried apricots, sliced
• 2 extra large eggs
• 1 teaspoon truffle oil
• ½ teaspoon finely ground star anise

Instructions:

1. Preheat your oven to 180°C.

2. Melt the butter in the microwave and let it cool slightly.

3. Put the flour, sugar, salt, baking powder, and star anise in a large bowl. Sift them together.

4. Add the mushrooms and apricots to the bowl and mix everything together.

5. In a small bowl, whisk one of the eggs with the yolk of the second egg, truffle oil, and melted butter. Keep the egg white from the second egg and whisk it slightly in case you need it to bring the dough together.

Hey there! Let me walk you through the steps for making delicious biscotti. It’s super easy, I promise!

First, we’re going to make a well in the middle of our dry ingredients and pour the egg and butter mixture in. Give it a good stir until it all comes together. You might need to add some or all of the leftover egg white to get the right dough consistency.

Next, let’s divide the dough into two equal pieces. Lightly dust your work surface with a little flour and shape each piece into a log about 20cm long.

Now, grab a large baking sheet and cover it with non-stick baking paper. Place the logs on the sheet, making sure to leave plenty of room between them.

Pop the baking sheet into the oven and let them bake on the middle shelf for around 40 minutes. You want them to have a beautiful golden brown color and be nice and firm to the touch. Once they’re done, take them out and let them cool for about 20 minutes.

Alright, now it’s time to slice the biscotti logs. Using a sharp knife, cut them on the diagonal into slices. Arrange the slices standing up in a single layer on the baking sheet.

Put the baking sheet back into the oven for another 20 minutes. This will help our biscotti get nice and crispy. And that’s it! Your homemade biscotti is ready to enjoy.

4. Homemade Tagliatelle with Exotic Mushrooms and Parmesan

Hey there! Today I want to share with you a delicious recipe for homemade tagliatelle with exotic mushrooms and Parmesan. It’s perfect for lacto-ovo vegetarians who enjoy dairy, particularly cream. Let’s get cooking!

Ingredients for the tagliatelle

Here’s what you’ll need for the tagliatelle:

– 400g flour

– 5 eggs

– 1 tablespoon salt

– 3 tablespoons oil

For the sauce

Now let’s move on to the sauce:

– 500g fresh mixed exotic mushrooms

– 1 large onion, cut into quarter-ring slices

– 2 tablespoons olive oil

– 1/2 cup of Delheim Sauvignon Blanc

– 1/2 cup of vegetable or chicken stock

– 1/2 cup of cream

– 1/2 cup of finely chopped Italian parsley

To serve

When it’s time to serve, you’ll need:

– Maldon salt crystals

– Parmesan shavings

– Freshly ground black pepper

Method:

Making pasta dough may seem daunting at first, but it’s actually quite easy. You can follow a step-by-step guide to make your own fresh pasta, or you can also use dried pasta for this recipe. While the dough is resting, let’s get started on the sauce.

Begin by pan frying the onions in olive oil over medium-high heat until they are slightly colored. Then, add the mushrooms and continue frying for about 8-10 minutes.

Now, lower the heat a bit and pour in the wine, stock, and cream. Give it a good stir and let it simmer for 3-4 minutes.

While the sauce is simmering, cook the tagliatelle pasta until it is al dente. If you’re using fresh pasta, be cautious as it will cook faster than the dried variety.

Once the pasta is cooked, mix it in with the mushroom sauce. To serve, sprinkle some Maldon salt crystals, shaved Parmesan, and freshly ground black pepper on top.

5. Nora’s wild mushroom risotto

Ingredients:

Serves six
• 50g dried Boletus Edulis (porcini) mushrooms
• 125ml Delheim Sauvignon Blanc
• 1 sprig rosemary, finely chopped
• 2 garlic cloves, peeled and crushed
• 6 shallots, peeled and finely chopped
• 115g unsalted butter
• 350g risotto rice
• 1 litre hot chicken stock
• A handful of fresh flat-leaf parsley, chopped
• 85g Parmesan cheese, freshly grated *optional
• Sea salt and freshly ground black pepper

Here’s how I cook it:

• Soak the dried Boletus Edulis mushrooms in 125ml of Delheim Sauvignon Blanc for at least two hours. Make sure to save the mushroom stock water for later.

• Take half of the butter and combine it with garlic and shallots in a pan. Cook them until they become slightly colored, and then add the rosemary and black pepper.

• Add the risotto rice to the pan and make sure it gets coated with the mixture.

Here’s how you can make a tasty and satisfying vegetarian camping recipe: Aubergine parmigianino. This Italian dish is packed with flavor and is sure to be a hit. Let’s get started!

Ingredients:

• Aubergines (eggplants)
• Tomato sauce
• Mozzarella cheese
• Grated Parmesan cheese
• Breadcrumbs
• Olive oil
• Salt and pepper

Instructions:

1. Slice the aubergines (eggplants) into thin rounds, about 1/4 inch thick.
2. Preheat your camping stove or grill.
3. Brush both sides of the aubergine slices with olive oil and season with salt and pepper.
4. Grill the aubergine slices until they are tender and have grill marks, about 2-3 minutes per side.
5. In a baking dish, spread a layer of tomato sauce on the bottom.
6. Place a layer of grilled aubergine slices on top of the tomato sauce.
7. Sprinkle with mozzarella cheese and grated Parmesan cheese.
8. Repeat the layers until all the aubergine slices are used.
9. Top with a final layer of tomato sauce and sprinkle with breadcrumbs.
10. Cover the baking dish with aluminum foil.
11. Place the baking dish on your camping stove or grill and cook until the cheese is melted and bubbly, about 15-20 minutes.
12. Remove from heat and let it rest for a few minutes before serving.
13. Serve hot with extra grated Parmesan cheese on the side.

That’s it! Now you can enjoy a delicious vegetarian camping meal. This aubergine parmigianino is a crowd-pleaser and will delight your taste buds. Happy camping and bon appétit!

This recipe serves six people. Here’s what you’ll need:

• ½ cup of olive oil, plus 15 ml for frying
• 2 red onions, peeled and finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 2 tablespoons of fresh origanum
• 1 litre of passata (tomato puree)
• Salt and pepper
• 6-7 medium-sized aubergines
• 400g of ricotta cheese
• 80g of grated Parmesan cheese

Here’s how to make it:

1. Start by heating 15 ml of olive oil in a pan. Add the chopped onions, garlic, and origanum. Cook until they are soft and fragrant.
2. Add the passata to the pan and let it simmer for 30 minutes. While the sauce is cooking, prepare the aubergines.
3. Cut the aubergines into one-centimeter thick slices. Brush both sides of each slice with olive oil.
4. Grill the aubergine slices on a hot barbecue, turning them frequently, until they become golden brown.
5. Once the tomato sauce is cooked, season it with salt and pepper to taste.
6. In a baking dish, layer the grilled aubergine slices with dollops of ricotta cheese and a sprinkle of grated Parmesan.
7. Repeat the layers until all the ingredients are used, ending with a layer of aubergines on top.
8. Bake the dish in a preheated oven at 180°C for 25-30 minutes, or until the cheese is bubbly and golden on top.
9. Take the dish out of the oven and let it cool for a few minutes before serving.
10. Enjoy your delicious aubergine and ricotta bake!

Here’s a simple and delicious recipe for you to try. It’s a vegetarian braai kebab recipe that’s perfect for a barbecue. Instead of the same old stuffed mushrooms and butternuts in foil, why not switch things up? Let’s get started!

Ingredients:

– Vegetarian sausages

– Bell peppers

– Red onions

– Cherry tomatoes

– Olive oil

– Salt

– Black pepper

Now let’s move on to the cooking instructions:

1. Spoon a thin layer of the sauce into a flat-based cast-iron pot.
2. Top with a single layer of grilled eggplant, a layer of crumbled ricotta, and a sprinkling of Parmesan.
3. Repeat the layers until all ingredients are finished, ending with Parmesan.
4. Cover the pot with a lid and pack hot coals around it and on top.
5. Cook for 35 to 40 minutes.
6. Serve with crusty bread.

That’s it! You now have a delicious vegetarian braai kebab recipe to try. Enjoy!

Serves 4

If you’re looking for a delicious vegetarian meal, you’re in luck. This recipe for vegetarian sausage kebabs is sure to satisfy your taste buds. Here are the ingredients you’ll need:

• 4 vegetarian sausages – Fry’s are great
• Half a red onion, peeled and cut into blocks
• Half a yellow pepper, deseeded and cut into blocks
• Half a red pepper, deseeded and cut into blocks
• Two baby marrows topped and tailed, cut into rounds
• Six portabellini mushrooms, cubed
• Four skewers
• 60 ml syrup
• 60 ml whole grain mustard

Now, let’s get cooking!

Cooking instructions:

First, slice each braai sausage into 4-5 pieces. Next, skewer the sausages and vegetables onto the kebab stick in any order you prefer.

Now, it’s time to make the basting sauce. Combine the syrup and whole grain mustard to create a delicious sauce. Pour the sauce over the skewers.

For cooking, you have two options. You can either bake or grill the skewers in the oven for 10 minutes at 180°C, or you can place them on the braai for 10-15 minutes.

Once they’re done, serve your delicious vegetarian sausage kebabs with a summer salad or a baked potato. Enjoy!

8. Watermelon and feta salad recipe

This is one of the simplest salads to make: but when you combine the flavors of salt and sweetness, and the textures of creaminess and crunchiness, it becomes irresistible. It’s the kind of salad that’s perfect for a picnic because it can handle a bit of rough handling and a lot of sunlight. Recipe by Kati Auld.

Ingredients

– 200 grams of feta cheese
– 500 grams of watermelon, seeds removed
– A few handfuls of rocket
– Toasted pine nuts for garnish

How to Make Watermelon and Feta Salad

– Cut the watermelon into cubes, crumble the feta cheese over it, and mix in the rocket and pine nuts. That’s all there is to it! If you want to add dressing, make sure to do it just before serving.

10. Summer Fettuccine with Peas, Mint, and Ricotta

I’ve got a delightful recipe that’s perfect for when you’re hosting your friends and family. It’s a great way to spend more time chatting and less time fussing over complicated dishes. Plus, it adds a refreshing lemon and mint flavor to a simple dish. The best part? It only takes 5 minutes to prepare and 10 minutes to cook. It’s a recipe by Sarah Graham, and here’s how you make it:

Ingredients

Serves 2

– 1/2 packet of fettuccine

– 1-2 tablespoons of olive oil

– 1/2 cup of frozen peas

– A handful of fresh snap or mage tout peas

– Roughly torn ricotta cheese (or crumbled feta if you prefer)

– 1 tablespoon of chopped fresh mint

– 1/2 fresh lemon

– Salt and pepper

Method

Here’s how you prepare it:

– Cook the pasta following the instructions on the packet. Then, drain it and set it aside.

• While the peas are cooking in the microwave for 3-4 minutes, all I have to do is microwave some frozen peas. Once they’re done, I can mix them in with the pasta, ricotta, and mint. I like to add a squeeze of lemon juice and a generous amount of salt and pepper to finish it off.

Just so you know, this recipe comes from Sarah Graham, a South African food blogger and the author of the recipe book “Bitten.” She even had her own cooking show called “Bitten: Sarah Graham cooks Cape Town” back in May 2013.

10. The ultimate potato salad recipe

When it comes to a braai, it’s not just about the meat. The real star of the show is the side-dishes. Everyone has their own special way of making a potato salad. Some people like to add hard-boiled eggs, while others prefer roasting the potatoes instead of boiling them. But I have a secret ingredient that takes this salad to a whole new level – roasted garlic.

Trust me, once you add nutty and buttery roasted garlic to your potato salad, you’ll never go back. And the best part is, this recipe is perfect for vegetarians too. Now, let me share with you my special recipe for the ultimate braai potato salad.

Ingredients

• 1 kg of potatoes• 1/3 cup mayonnaise• 1/2 cup sour cream• 2 tsp chopped chives• 2 heads of garlic• 3 tsp olive oil

Method

• Start by peeling the outer layers of the garlic heads, but make sure to keep the individual cloves intact. Then, slice off the top of each garlic head and remove about a quarter-centimeter of each clove.

Here’s a simple recipe for roasted garlic potato salad that will surely impress your taste buds! I’ll guide you through the steps to create this delicious dish:

First, let’s start with the star of the show – the roasted garlic. Drizzle some olive oil over the garlic, making sure it seeps between the cloves. Then, wrap the garlic heads in tin-foil and roast them in the oven at 180 degrees for 45-60 minutes.

While the garlic is roasting, let’s prepare the potatoes. Cut them into quarters and boil them until they become soft, which usually takes around 30 minutes.

Once the garlic is beautifully browned and sticky, let it cool for a bit. Then, carefully remove each clove and place them in a bowl. Using a fork, mash the cloves into a paste.

Now, it’s time to add some creaminess to the garlic paste. Mix in sour cream, chives, and mayonnaise. Make sure all the ingredients are well combined.

Next, take the slightly cooled potatoes and pour the roasted garlic mayo-mix over them. Give it a good mix to coat the potatoes evenly. Season with salt and pepper to taste.

Finally, it’s presentation time! Serve the potato salad in a beautiful bowl and garnish it with some fresh chives if you want to get fancy.

11. Mushroom and thyme pasta

This recipe is my go-to when I want to make a delicious dinner at home. It’s simple and tastes amazing. I’ve been experimenting with different ingredients over the years, and I’ve finally perfected a five-ingredient pasta recipe. Give it a try and feel free to add your own twist. Sometimes I like to add cream to the sauce and let it simmer. It adds a creamy touch. This recipe is by Jessica Lahoud.

Ingredients

Serves four

• 1 punnet of quartered portabellini mushrooms

• half a punnet of thinly sliced courgettes

• 3 tsp of fresh thyme leaves

• 2 tbs of butter or soya margarine

• 2 cloves of garlic

• olive oil

• sunflower oil

• salt and pepper

• Spaghetti or tagliatelle, cooked to al dente

Method

• Gently melt the butter and a drop of oil in a large frying pan.

Last week, I experimented with a delicious vegetarian pasta dish that I thought I’d share with you. It’s a simple recipe that combines courgettes, mushrooms, and spaghetti for a flavorful and satisfying meal. Here’s how I made it:

• Start by heating some butter in a pan and adding the courgettes and garlic. Make sure to cook them on medium heat, stirring occasionally. Be careful not to burn the garlic, as it can quickly turn bitter.

• Once the courgettes are partially cooked, it’s time to add the mushrooms. Quarter them and toss them in the pan with the courgettes. Coat them in the butter and cook until they are soft and slightly browned.

• As a final touch, sprinkle some thyme leaves over the vegetables and let them infuse their fragrant flavor into the dish for a minute.

• While the veggies are cooking, take the cooked spaghetti – it should still be warm – and toss it with some olive oil and salt. This helps to keep the pasta moist and adds a nice flavor.

• Once the spaghetti is well-coated, add the cooked veggies and give everything a good toss. The combination of the tender courgettes, savory mushrooms, and al dente spaghetti creates a delightful and satisfying texture.

• To serve, sprinkle some freshly ground black pepper over the dish for an extra kick. The flavors and textures of the vegetables and pasta blend beautifully, creating a dish that is sure to impress.

If you’re looking to add some variety to your vegetarian repertoire, this dish is definitely worth trying. It’s quick, easy, and full of delicious flavors that will leave you wanting more. Give it a go and let me know what you think!

11. Veggie cottage pie with cheesy mash

Hey there! I’ve been eyeing a picture of a vegetarian cottage pie in one of Delia Smith’s recipe books for ages, and I’m excited to share my version with you. Delia is a genius for coming up with the idea of adding goat’s cheese to mashed potatoes, but my take on the veggie mince is a no-fuss favorite that doesn’t require fancy equipment or loads of prep time. (Love you, Delia, but I’m all about simplicity.)

Now, let’s talk about comfort food perfection: a cheesy crust, creamy mashed potatoes, and a tangy, garlicky mince. Yum! The best part is, you can use whatever veggies you have on hand. Red peppers, peas, or even extra chickpeas can be delicious additions. Just remember, don’t skip the lentils. They dissolve completely, which means picky eaters won’t even notice them AND your mince mixture will thicken up nicely. This recipe is brought to you by Kati Auld.

Ingredients

This recipe serves 6 people

Alright, here’s what you’ll need:

• 1.5 kilograms of potatoes (around 7 big ones)
• 100 grams of chevin
• 2 tablespoons of butter
• Two red onions, diced
• 2 tablespoons of garlic, chopped
• 2 tablespoons of tomato paste
• 1 can of chopped tomato
• 1 can of mixed beans
• 1 punnet of button mushrooms, sliced
• 250 grams of green beans
• 4-5 large carrots, grated
• 50 grams of soya mince
• 250 grams of red lentils
• 1 cup of wine
• Half a packet of soya
• A handful or two of grated cheese

Here’s how you make it:

Step 1: Start off by peeling and chopping the potatoes. Put them in a pot of boiling water.

Step 2: Dice your onions and fry them in olive oil on medium heat. Cook them until they become tender and translucent. Then, add the chopped garlic and fry for a few more minutes.

Step 3: Now it’s time to add the mushrooms and grated carrots. Let them cook down for about 5 minutes before adding the tomato paste.

So here’s what you do: first, get a can of chopped tomato, some lentils, and a bit of wine. Pour all of it into a simmering pot, and add a splash of water. Let it cook for about 20 minutes, while you take care of the rest.

Now, if your potatoes are done, drain them and mash them up. While they’re still warm, mix in the goat’s cheese and butter. Try not to eat it all before you finish!

Next, add the soya mince, bean mix, and green beans to the tomato mixture. Be careful, though – soya mince has a tendency to stick to the bottom of the pot. Keep stirring every few minutes, and add more water or wine if needed.

In about 10-15 minutes, the soya mince will be cooked and ready. Transfer everything into a casserole dish, top it with a layer of mashed potatoes, and sprinkle some grated cheese on top. Perfect!

If I’m being honest, I don’t really see the point of spending 20 minutes baking a veggie pie when everything is already cooked. Instead, why not just grill it for a few minutes to get that nice browned cheese (just make sure to keep a close eye on it) and dig in!

12. How to Make Courgette Fritters

These delicious courgette fritters are the best of both worlds – fried food and green vegetables. I learned this recipe from a cooking workshop with Sue-Anne Allen, a runner-up from Masterchef SA, and Keketso Semoko, a star from Isidingo. You can try them as a quick and easy starter, or make it a main meal by adding some carbohydrates. I think they would taste amazing with feta and chickpea couscous. This recipe was created by Kati Auld.

Ingredients

Serves 4 as a starter

Are you craving a delicious and healthy meal? Look no further! I’ve got a fantastic recipe for courgette fritters that you’re going to love. And the best part? They’re so easy to make!

Here’s what you’ll need:

• 500g courgettes
• 1 red birds eye chilli, deseeded and chopped
• 1 clove of garlic, minced
• 15g basil, finely chopped
• 1 Tbsp chopped spring onion
• 180g wholewheat breadcrumbs
• Salt and pepper to taste
• 1 egg, beaten
• Spray and cook, or olive oil

Here’s how you make them:

Step 1: Start by grating the courgettes and draining them well. You want to get as much juice out as possible, so it’s helpful to squeeze them in a dishtowel.

Step 2: Next, place the grated courgettes in a bowl and add the chopped chilli, minced garlic, finely chopped basil, chopped spring onion, and wholewheat breadcrumbs. Season with salt and pepper to taste.

Step 3: Give everything a good mix and let the mixture rest in the fridge, covered, for at least 15 minutes. This will help the flavors to meld together and make it easier to shape the fritters.

Step 4: After the mixture has rested, it’s time to shape the fritters. Take about 3 tablespoons of the mixture and roll it into a ball. Repeat with the remaining mixture.

Step 5: Heat some olive oil or cooking spray in a pan over medium heat. Place each fritter in the pan and flatten it into an even round shape.

Step 6: Cook the fritters for a few minutes on each side, until they are golden brown and crispy. You may need to do this in batches, depending on the size of your pan.

Step 7: Once the fritters are cooked, remove them from the pan and drain them on a paper towel to remove any excess oil.

That’s it! Your courgette fritters are ready to be enjoyed. Serve them hot with a side of salad or your favorite dipping sauce. They make a great vegetarian meal or a tasty appetizer for any occasion.

So why wait? Give this recipe a try and discover how delicious and easy it is to make courgette fritters!

Do you love crispy, golden balls of deliciousness? If so, I have a recipe for you! Here’s how you can make fried cheese balls:

1. Fry for 2 minutes on each side until golden.
2. Repeat until all the balls have been used.
3. Serve on fresh rocket leaves with slices of fresh lemon or tomato.

13. Roasted Camembert and honey-glazed vegetables recipe

If you’re looking for an easy and classy meal to enjoy with friends, this roasted Camembert and honey-glazed vegetables recipe is perfect. The roasted Camembert adds a touch of elegance to the meal, making it feel special without requiring too much effort. It’s an ideal choice for a relaxed supper with old friends, allowing you more time to chat and enjoy some wine.

You can use any vegetables you like for this recipe, but we suggest a hearty mix of butternut, beetroot, cherry tomatoes, button mushrooms, and broccoli for a delicious combination. This recipe is courtesy of Kati Auld.

Ingredients

I’ve got a great recipe for you, perfect for a simple and delicious dinner. Here’s what you’ll need:

• A mix of vegetables: try using butternut squash, red peppers, beetroot, potatoes, cherry tomatoes, whole mushrooms, onions, and garlic.

• 2 tablespoons of olive oil.

• 2 tablespoons of balsamic vinegar.

• 1 1/2 tablespoons of honey.

• 2-4 wheels of Camembert cheese.

• A pinch of herbs de provence to garnish the Camembert.

• One French loaf.

Now, let me walk you through the method:

• Start by chopping your vegetables and adding them to a roasting pan. Make sure to set aside any quick-cooking veggies like cherry tomatoes or broccoli.

• Next, whisk together the olive oil, vinegar, and honey. Drizzle this mixture over the vegetables in the roasting pan.

• Now it’s time to roast the veggies. Set your oven to about 180 degrees, and let them cook for around 20-30 minutes.

• While the vegetables are roasting, pour yourself a glass of wine and take a moment to relax.

• When the harder vegetables are almost done, you can add in the quick-cooking veggies. Roast everything for another ten minutes or so.

And that’s it! You’ve got a tasty and nutritious meal. Enjoy your roasted vegetable medley with a side of Camembert cheese and a warm French loaf. Bon appétit!

When making this dish, the first thing you want to do is create enough space for the Camembert by pushing the vegetables into the corners of the pan. This will ensure that everything cooks evenly. Once that’s done, sprinkle some herbes de provence on top of the cheese for added flavor.

Next, place the pan back into the oven and let everything roast for 5 – 10 minutes. Keep an eye on the vegetables to make sure they become soft but not overly browned.

Once the dish is ready, you can serve it with some crusty French bread or a salad. The combination of the warm, melted Camembert with the freshness of the bread or salad is simply delightful.

However, I must warn you about the cutting process. When you cut into the Camembert, it will be oozy and melty. Be careful as it can easily spill everywhere if you’re not cautious. Unevenly distributed cheese goo isn’t ideal and can even lead to the end of friendships. So take your time and cut it evenly.