Quizzes & Puzzles1 min ago
Easy vegetarian meals
30 Answers
Have vegetarian guests coming to stay. Any quick, easy and nutritious meals I can do which doesn't involve a lot of chopping vegetables? Quorn isn't an option as can't buy it here.
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You can buy spinach and ricotta ravioli in the supermarket which can be frozen. The mushroom sauce is just onions, garlic and mushrooms cooked in a little olive oil. Add a splash of white wine and add the cream. Finish with a little chopped parsley.
The potato and cauliflower curry can be frozen. The recipe is:
2 tbsp vegetable oil
1 large onion , chopped
large piece ginger , grated
3 garlic cloves , finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder , or to taste
227g can chopped tomatoes
400ml can Coconut milk
½ tsp sugar
1 cauliflower , cut into florets
2 potatoes , cut into chunks
1 small green chilli , halved lengthways
All you do is heat the oil, add the onion and cook for about 10 mins until it is soft. Add the cumin, ginger, garlic, turmeric and curry powder. Cook for 2 more mins. Add the tomatoes and the sugar and stir well. Then add the potatoes, cauliflower and chilli. Cook for around 30 mins until the veg is tender. Pour in the coconut milk and cook for a further 10 mins. Add coriander if you wish to finish. This serves 4 people.
Sweetcorn fritters can also be frozen and are really quick to make. I make them a lot and this recipe makes about 15 fritters.
You need :
200g plain flour
2 tbsp baking powder
2 eggs
300ml milk
340g tin sweetcorn
Salt and Pepper
Sift the flour, baking powder and salt in a large bowl. Make a well in the center and add the eggs. Gradually add the milk whisking all the time until you have a smooth batter. Drain the sweetcorn and add to the batter and mix well. Add pepper.
Heat some veg oil in a pan and fry spoonfulls of the mixture for about 2mins each side until golden brown. I make up a salsa of chopped tomatoes, red onion, mango, avocado, chilli, salt, pepper, olive oil and a dash of balsamic.
Hope they are ok for you :)
I personally wouldn't freeze the red onion tatin, risotto and linguine but if you want the recipes I can post them
The potato and cauliflower curry can be frozen. The recipe is:
2 tbsp vegetable oil
1 large onion , chopped
large piece ginger , grated
3 garlic cloves , finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder , or to taste
227g can chopped tomatoes
400ml can Coconut milk
½ tsp sugar
1 cauliflower , cut into florets
2 potatoes , cut into chunks
1 small green chilli , halved lengthways
All you do is heat the oil, add the onion and cook for about 10 mins until it is soft. Add the cumin, ginger, garlic, turmeric and curry powder. Cook for 2 more mins. Add the tomatoes and the sugar and stir well. Then add the potatoes, cauliflower and chilli. Cook for around 30 mins until the veg is tender. Pour in the coconut milk and cook for a further 10 mins. Add coriander if you wish to finish. This serves 4 people.
Sweetcorn fritters can also be frozen and are really quick to make. I make them a lot and this recipe makes about 15 fritters.
You need :
200g plain flour
2 tbsp baking powder
2 eggs
300ml milk
340g tin sweetcorn
Salt and Pepper
Sift the flour, baking powder and salt in a large bowl. Make a well in the center and add the eggs. Gradually add the milk whisking all the time until you have a smooth batter. Drain the sweetcorn and add to the batter and mix well. Add pepper.
Heat some veg oil in a pan and fry spoonfulls of the mixture for about 2mins each side until golden brown. I make up a salsa of chopped tomatoes, red onion, mango, avocado, chilli, salt, pepper, olive oil and a dash of balsamic.
Hope they are ok for you :)
I personally wouldn't freeze the red onion tatin, risotto and linguine but if you want the recipes I can post them
remember parmesan isn't veggie, nor is worcester sauce!
what about:
veggie lasagne, just courgette, pepper, onion and mushrooms to chop (or buy ready sliced and frozen) and fry, then add to pasta sheets, white and red sauce jars in layers? nice grilled veggie cheese on top?
colourful ready-washed salad and jacket pots, served with houmous and grated veggie cheese?
beany chilli and rice, with tacos or tortilla chips?
fajitas and salads?
any/various veggie curries and trimmings?
also check out:
http://www.lowfatveggiefood.co.uk/recipes.htm
what about:
veggie lasagne, just courgette, pepper, onion and mushrooms to chop (or buy ready sliced and frozen) and fry, then add to pasta sheets, white and red sauce jars in layers? nice grilled veggie cheese on top?
colourful ready-washed salad and jacket pots, served with houmous and grated veggie cheese?
beany chilli and rice, with tacos or tortilla chips?
fajitas and salads?
any/various veggie curries and trimmings?
also check out:
http://www.lowfatveggiefood.co.uk/recipes.htm
This is nice with cous cous and a salad...
Roasted aubergine with walnut and raisin dressing
2 aubergines
olive oil
1 onion , chopped
2 garlic cloves , crushed
50g raisins
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
handful walnuts , chopped
½ small bunch coriander , chopped , plus extra to serve
yogurt , to serve
lemon wedges , to serve
Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender.
Meanwhile soften the chopped onion, crushed garlic, raisins, ground cinnamon, cumin and coriander in a little oil, then stir in the chopped walnuts and most of the chopped coriander.
To serve, scatter over the aubergines, sprinkle with more coriander, and eat with yogurt, lemon wedge
Roasted aubergine with walnut and raisin dressing
2 aubergines
olive oil
1 onion , chopped
2 garlic cloves , crushed
50g raisins
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
handful walnuts , chopped
½ small bunch coriander , chopped , plus extra to serve
yogurt , to serve
lemon wedges , to serve
Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender.
Meanwhile soften the chopped onion, crushed garlic, raisins, ground cinnamon, cumin and coriander in a little oil, then stir in the chopped walnuts and most of the chopped coriander.
To serve, scatter over the aubergines, sprinkle with more coriander, and eat with yogurt, lemon wedge
This is delicious...
Aubergine & Green Bean Curry
Curry Paste Mix
10-12 Garlic cloves
2 Thumb sized pieces of ginger, roughly chopped
4 Hearts of lemon grass, chopped
5 Green chillies, deseeded and roughly chopped
2tsp Ground coriander
2tsp Ground cumin
1tsp Turmeric
5 Aubergines, sliced into long wedges
300g Green beans
400ml Coconut milk
300ml Roast tomato passata
Sunflower oil for frying
Raita
8tbs Plain yogurt
3tsp Tamarind paste
Fresh coriander to garnish
Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.
In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.
Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.
Aubergine & Green Bean Curry
Curry Paste Mix
10-12 Garlic cloves
2 Thumb sized pieces of ginger, roughly chopped
4 Hearts of lemon grass, chopped
5 Green chillies, deseeded and roughly chopped
2tsp Ground coriander
2tsp Ground cumin
1tsp Turmeric
5 Aubergines, sliced into long wedges
300g Green beans
400ml Coconut milk
300ml Roast tomato passata
Sunflower oil for frying
Raita
8tbs Plain yogurt
3tsp Tamarind paste
Fresh coriander to garnish
Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.
In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.
Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.
Thanks Cath, it is a really lovely and popular dish!
You mentioned fajitas, I think that is a great dish to serve when there are veggies in the house. You can fry off your chosen meat or fish in one pan, and in a bloody great wok you can have onions, peppers, baby sweetcorn etc.
And then on the side a selection of salsas, guacamole, sour cream, grated cheese, sliced tomato, shredded lettuce, jalapenos, etc
You mentioned fajitas, I think that is a great dish to serve when there are veggies in the house. You can fry off your chosen meat or fish in one pan, and in a bloody great wok you can have onions, peppers, baby sweetcorn etc.
And then on the side a selection of salsas, guacamole, sour cream, grated cheese, sliced tomato, shredded lettuce, jalapenos, etc
THANK YOU so much for all of those. i'm really grateful. Guests are coming for 2 weeks so as I said I needed inspiration so won't be at the oven too much. Thanks vodka for posting those recipes; I'll be using them. eccles they look good too. Will look into the links. Thanks so much everybody.
friedgreentomato: good recipe, will try that myself!
What is TARAMIND sauce? This gets complicated...;
friedgreentomato: good recipe, will try that myself!
What is TARAMIND sauce? This gets complicated...;
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