1/51 SLIDES © American Sweet Potato/loveFOOD
Veggie inspiration
Are you looking for more vegetarian inspiration or perhaps you want to reduce your meat and fish intake? Our collection of 50 veggie recipes has something for everyone, whether you need a super-speedy midweek supper, an easy vegan meal or something special.
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2/51 SLIDES © Waitrose and Partners/loveFOOD
Zucchini, pea and broad bean tortilla
An easy Spanish-style tortilla is a great way to pack five vegetables into one dish. You can use frozen vegetables too, which makes it a simple midweek meal. Add grated cheese to the egg mixture for extra flavor. All it needs is a crisp, green salad on the side.
Get the recipe for zucchini, pea and broad bean tortilla here
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3/51 SLIDES © Lizzie Mayons/Harper Collins
Green shakshuka
This vegan twist on a Middle Eastern classic is ready in 30 minutes and packed full of goodness. If you’re not catering for vegans, swap the plant-based yogurt for thick Greek yogurt. It serves two and is all cooked in one pan – such an easy meal solution.
Get the recipe for green shakshuka here
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4/51 SLIDES © David Loftus/Bloomsbury Absolute
Eggplant with peanut masala
A southern Indian-inspired dish with small eggplants stuffed with a spicy, peanut paste, which also makes the sauce. The vegan recipe calls for sieved tamarind pulp but you could replace the same quantity with tamarind paste or concentrate to save time. The tamarind adds a wonderfully sweet, sour and tangy note.
Get the recipe for eggplant with peanut masala here
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5/51 SLIDES © @scottcaneat/loveFOOD
Mexican-style corn on the cob
If you’re firing up the grill, succulent sweetcorn topped with garlic and herb creamy cheese and a Mexican-inspired spiced butter will really hit the spot. Serve on its own or as a side with griddled halloumi or a veggie burger.
Get the recipe for Mexican-style barbecued corn here
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6/51 SLIDES © David Loftus/Square Peg
Slow-roasted peppers with chili, garlic and beans
This is a take on a Sicilian peperonata, a dish of slow-cooked peppers usually served as a side. Here it’s made into a main course with the addition of white beans. The one-pot dish is baked in the oven and accompanied by thickly sliced bread to mop up the juices. Top tip: it tastes even better the day after you’ve made it.
Get the recipe for slow-roasted peppers with chili, garlic and beans here
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7/51 SLIDES © Issy Crocker/Hodder
One-pan vegetable lasagna
In this veggie lasagna, a meat sauce is replaced with mushrooms, onion, garlic, zucchini, spinach and tomatoes. Most mozzarella is vegetarian, but check on the pack. For strict vegetarians, you can replace the Parmesan with a vegetarian cheese, but even mature Cheddar would work well.
Get the recipe for one-pan vegetable lasagna here
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8/51 SLIDES © Take One Tin/Kyle Books
Smoky black beans
This is a budget-friendly, easy recipe that makes the most of pantry ingredients. Two tins of black beans are joined by vegetable stock, onion, cinnamon, cumin, chili powder or flakes, garlic and carrots. It’s smoky, spicy and takes only 10 minutes to prepare. Serve with rice or wrap in a burrito.
Get the recipe for smoky black beans here
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9/51 SLIDES © The Vegetarian Silver Spoon/Phaidon
Pumpkin gnocchi with almond pesto
This is a vegan recipe which you can make with squash when pumpkin is out of season. To add extra flavor, toss the gnocchi with semi-dried or sun-dried tomatoes and nutty pesto, which has just a hint of garlic.
Get the recipe for pumpkin gnocchi here
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10/51 SLIDES © Simple Spice Vegetarian: Easy Indian Recipes/Mitchell Beazley
Macaroni and cauliflower cheese
A comfort food classic is given an Indian twist with spices like cumin seeds and chili added to the rich, cheese sauce. Some of the cauliflower is puréed to add into the sauce, which makes it even more comforting. You could add in some broccoli too.
Get the recipe for macaroni and cauliflower cheese here
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11/51 SLIDES © David Loftus/Bloomsbury Absolute
Mattar paneer
Paneer is a mild, Indian cheese which holds its shape during cooking. In this easy one-pan dish, paneer is fried off with spices, onion, ginger and garlic to which you add tomatoes and peas (frozen is fine). Serve with chapattis, toasted pitta or flatbreads.
Get the recipe for mattar paneer here
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12/51 SLIDES © Kris Kirkham/Bloomsbury
Open lasagna with mushrooms
This dish is a lighter, vegan version of lasagna. Instead of cheese, there’s a paste made with cashew nuts, but you could use any soft cheese if you don’t need it to be plant-based. Two different types of mushrooms give a lovely savory note and crunchy toasted hazelnuts really complete the dish.
Get the recipe for open lasagna with mushrooms here
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13/51 SLIDES © Lizzie Mayson/HarperCollins
Hearty, herby stew
This is sheer goodness in a bowl: a warming stew packed with vegetables and fresh herbs. It’s a vegan recipe too, with no tricky or hard-to-find ingredients, and it’s on the table in less than an hour. Serve with crusty, wholemeal bread.
Get the recipe for hearty, herby stew here
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14/51 SLIDES © Helen Cathcart/Hardie Grant
Florentine pancakes
To make savory Florentine pancakes, thin buckwheat pancakes are stuffed with spinach and ricotta, then baked with béchamel and a rich, tomato sauce. You can easily use frozen spinach for this recipe. The finished dish is topped with Parmesan, so use a vegetarian substitute if you need to.
Get the recipe for Florentine pancakes here
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15/51 SLIDES © Indian in 7/Kyle Books
Egg and coconut curry
This is such a simple curry which doesn’t take long to make. It has a tiny hint of spice so it’s not too fiery. The eggs are hard-boiled, then added to a coconut, ginger and garlic sauce. Serve it with plain rice.
Get the recipe for egg and coconut curry here
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16/51 SLIDES © Meat-free One Pound Meals/Headline Home
Potato and leek slice
A different take on potato and cheese pie, this savory slice is made with shop-bought puff pastry, so there’s very little effort involved. It would be great served with buttery green vegetables such as green beans or kale.
Get the recipe for potato and leek slice here
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17/51 SLIDES © One Pot Feeds All/Kyle Books
One-pot mushroom pasta
This is such a clever recipe, where the pasta is cooked in the same pan as the sauce. Simply add it towards the end of cooking. The sauce is creamy and herby, full of flavorsome mushrooms. It’s served with Parmesan, which you can replace with a vegetarian version.
Get the recipe for one-pot mushroom pasta here
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18/51 SLIDES © Waitrose and Partners/loveFOOD
Roasted vegetables with mozzarella
This layered vegetable bake has a tomato and spinach sauce, with butternut squash, eggplant and peppers. Mozzarella is added to the layers and although most is vegetarian, double check the packet. It’s topped with Parmesan but a vegetarian Cheddar or blue cheese would be equally good.
Get the recipe for roasted vegetables with mozzarella here
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19/51 SLIDES © David Loftus/Bloomsbury Absolute
Chana chaat
A perfect dish for a sunny day, this spiced chickpea and potato salad, with lemon, red onions, pomegranate and fresh herbs, is vibrant in color and flavor. It’s smothered with a minty, thick yogurt and drizzled with a tangy, sweet and sour tamarind and date sauce.
Get the recipe for chana chaat here
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20/51 SLIDES © Dr Rupy Aujila/Harper Thorsons
Cashew curry
This fragrant Sri Lankan curry has a creamy, coconutty base with cashews, chickpeas, sweetcorn and spinach. You could use other leafy greens such as chard or green radish leaves instead of spinach. It’s filling on its own but serve with rice, if you like.
Get the recipe for cashew curry here
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21/51 SLIDES © Alex Head/loveFOOD
Grilled avocado salad with tahini dressing
If you have avocados which aren’t quite ripe enough, grilling will soften them up. They’re added to this rice-based salad with grilled carrots, roasted tomatoes and raw broccoli stalks. You could add hard-boiled eggs or a poached egg to each serving, if you aren’t catering for vegans and want to make it even more filling.
Get the recipe for grilled avocado salad with tahini dressing here
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22/51 SLIDES © Tamin Jones/Kyle Books
Mushroom chow mein
Here’s the perfect recipe when you need something speedy during the week. Mushrooms and pak choy are stir-fried with noodles in a spicy, hot and sour sauce. It’s all made in just one pan and is on the table in 15 minutes.
Get the recipe for mushroom chow mein here
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23/51 SLIDES © Haarala Hamilton/Pavilion Books
Quick lentil ratatouille
A simple one-pan Mediterranean recipe which is loaded with healthy vegetables and made more filling with lentils. The ingredients are easy to find, with some dried herbs and fresh basil to add flavor. Serve it with some crusty bread.
Get the recipe for quick lentil ratatouille here
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24/51 SLIDES © Haarala Hamilton/Pavilion Book
Halloumi crouton salad
Cubes of halloumi which are dipped in flour, egg and breadcrumbs, then fried until crisp, take a tasty salad to the next level. Mixed with roasted peppers (you can buy them in a jar to save time), zucchini and tomatoes, and served with a homemade pesto dressing, this is a perfect main course salad for a warm evening.
Get the recipe for halloumi crouton salad here
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25/51 SLIDES © Andrew Burton/BBC Books
Eggplant chili traybake
In this simple traybake, eggplants are baked in a rich tomato and bean sauce, and spiced up with a little chili and cumin. Once the eggplants are tender, top them with grated cheese and put under the grill until golden and bubbling. Serve with a green salad and crusty bread.
Get the recipe for eggplant chili traybake here
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26/51 SLIDES © Tracklements/loveFOOD
Spinach and ricotta pie
Perfect to take on a picnic, this flaky filo pastry pie is stuffed with spinach, ricotta and feta. Mint jelly adds an extra burst of flavor. You could serve warm, straight from the oven, or cold with salads.
Get the recipe for spinach and ricotta pie here
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27/51 SLIDES © Waitrose and Partners/loveFOOD
Roasted spicy squash, nuts and beans
Recipes don’t come much easier than this. Butternut squash, red onion, eggplant, nuts and butter beans are mixed with tomato sauce and roasted. The crunch added by the nuts gives such a good texture and if you’re not catering for vegans, this is really tasty sprinkled with feta once it’s cooked.
Get the recipe for roasted spicy squash, nuts and beans here
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28/51 SLIDES © Leon Fast Vegan/Conran
Mushroom, cashew and black bean stir-fry
This vegan stir-fry is loaded with umami flavors, that savory taste which is sometimes missing in vegetarian food. Meaty shiitake mushrooms are stir-fried with black beans and cashew nuts for a dish with a difference.
Get the recipe for mushroom, cashew and black bean stir-fry here
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29/51 SLIDES © Matt Russell/Bloomsbury
Plantain and chickpea curry
In this one-pot vegan curry, plantain and chickpeas are cooked in a spicy coconut sauce, and fresh spinach is stirred through at the end. It’s really filling so needs no accompaniment but you could serve a fresh salad on the side.
Get the recipe for plantain and chickpea curry here
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30/51 SLIDES © James Murphy/BBC Books
Leek tart
Try a classic French recipe – leeks are slowly cooked in butter, mixed with eggs and crème fraîche, then poured into a pastry crust and baked. If you’re not confident about making your own pastry, buy ready-made shortcrust pastry instead. This tart is best served just warm, with a crisp green salad on the side.
Get the recipe for leek tart here
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31/51 SLIDES © @scottcaneat/loveFOOD
Potato salad
Potato salad is always a favorite side dish but you could serve this hearty recipe as a main, perhaps with some crunchy green beans or a tomato salad. The irresistible dressing is made with a soft, creamy garlic and herb cheese to add a new twist.
Get the recipe for potato salad here
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32/51 SLIDES © Meat-free One Pound Meals/Headline Home
Hot tabbouleh
When you’re looking for an easy, lighter meal, hot tabbouleh would hit the spot. Bulgar wheat is usually served in a cold salad, but in this dish, it’s served warm. The recipe just contains three main ingredients, but we think a squeeze of fresh lemon juice at the end will balance the flavors and add some zing.
Get the recipe for hot tabbouleh here
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33/51 SLIDES © Indian in 7/Kyle books
Tarka dal
You need nothing more than chapatis, flatbreads, naan or roti to serve with this more-ish spiced lentil dish. You’ll want something to mop it up with. It’s also low in calories and saturated fat too, so a healthy meal option.
Get the recipe for tarka dal here
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34/51 SLIDES © Judy Joo’s Korean Soul Food/White Lion Publishing
Kimchi mac ‘n’ cheese
Kimchi, Korean fermented vegetables, is a wonderful partner for cheese. You can make your own or find it ready-prepared in supermarkets. Use whichever combination of vegetarian cheeses you prefer, but do add in a blue cheese for a pleasing tangy flavor.
Get the recipe for kimchi mac ‘n’ cheese here
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35/51 SLIDES © David Loftus/Quadrille
Spinach, tomato and mushroom burger
This is not just any veggie burger. The secret is to marinate tomatoes (overnight if you can) in soy, rice vinegar, chili, garlic and sugar. This gives the burgers a more intense savory flavor which is only increased by cooking large mushrooms in a herb butter.
Get the recipe for spinach, tomato and mushroom burgers here
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36/51 SLIDES © Rosa’s Thai Café: The Vegetarian Cookbook/Mitchell Beazley
Tofu panang curry
Cook up a taste of Thailand with this popular tofu curry. The panang curry paste is bursting with wonderful flavors – ginger, lemongrass, chili, lime, garlic and cilantro. They’re just whizzed up in a blender, so it’s really worth making your own for the fresh flavors you won’t find in a jar.
Get the recipe for tofu panang curry here
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37/51 SLIDES © Nik Sharma/Chronicle Books
Margherita naan pizza
Put an Indian twist on a favorite by making a naan base for your pizza. The classic margherita topping of tomatoes and mozzarella (check it’s vegetarian) is given added spice with cilantro seeds, nigella seeds and chili. The naan dough contains milk and yogurt to give it a lovely soft texture.
Get the recipe for margherita naan pizza here
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38/51 SLIDES © Brent Hofacker/Shutterstock
Vegetarian meatballs with marinara sauce
Meatball lovers needn’t miss out if meat is off the menu. These ‘meatballs’ are made from mushrooms and lentils, and served with a rich marinara sauce. The recipe contains Worcestershire sauce which isn’t vegetarian, so add soy sauce instead.
Get the recipe for vegetarian meatballs with marinara sauce here
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39/51 SLIDES © Haarala Hamilton/Pavilion Books
Juna ‘jackfruit tuna’ pasta
Tuna pasta is given a vegan makeover here, using jackfruit combined with nori seaweed, soy and lemon juice, to create a tuna flavor, without the fish. It’s topped with herb breadcrumbs and whizzed macadamia nuts to add extra crunch and texture.
Get the recipe for juna ‘jackfruit tuna’ pasta here
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40/51 SLIDES © Mary Berry Cooks up a Feast/DK
Mushroom and spinach en croûte
This tart of spinach, mushroom and ricotta, encased in buttery puff pastry, can be made mostly ahead of time. Note that Gruyère is included in this recipe but isn’t vegetarian, so replace with another strong, hard cheese if you need to.
Get the recipe for mushroom and spinach en croûte here
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41/51 SLIDES © Issy Crocker/Hodder
Satay noodle stir-fry
This is just the recipe you need for a 15-minute meal. The satay element comes from peanut butter which is mixed with soy, rice vinegar and sesame oil to give a wonderfully nutty flavor. Simple to make, but big on taste.
Get the recipe for satay noodle stir-fry here
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42/51 SLIDES © Con Poulos/Fourth Estate
Mint, pea, spinach and chia fritters
These lean, green fritters could be served in a bun as a veggie burger or on their own. Using frozen vegetables, they are simple to make. It’s worth making extra as they’ll keep in the fridge for a couple of days and make a perfect light lunch.
Get the recipe for mint, pea, spinach and chia fritters here
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43/51 SLIDES © Hidden Kitchens of Sri Lanka/Murdoch
Sri Lankan pumpkin curry
Don’t worry if pumpkin is out of season, just use butternut squash for this curry instead. It’s coconut milk-based so fresh and fragrant, rather than hot and fiery. If you can’t find fresh curry leaves, substitute with dried. But it’s worth the effort tracking fresh ones down, if you can.
Get the recipe for Sri Lankan pumpkin curry here
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44/51 SLIDES © The Ice Kitchen/HarperCollins
Roasted vegetable bake
Toad in the hole is a classic British dish of sausages baked in savory batter. But here it’s made vegetarian, packed with roasted root vegetables, peppers, onions and tomato. The recipe serves eight, but you can easily freeze any leftovers and reheat for another meal.
Get the recipe for vegetable bake here
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45/51 SLIDES © Cooking on a Bootstrap/Bluebird
Tofu shashlik
Crisp cubes of tofu in a mildly spiced, rich tomato sauce, is an easy dish to make. But you do need to take a little time to fry the tofu to get that lovely texture which makes all the difference to the dish. Frozen peas are added towards the end of cooking, but spinach or any greens you have in the fridge will work perfectly too.
Get the recipe for tofu shashlik here
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46/51 SLIDES © ZAIKA/Seven Dials
Vegetable pulao
Great if you have several people to cook for, a pulao is a simple dish of spiced rice with vegetables, all cooked in one pot. Mix and match the vegetables according to what you have to hand. It doesn’t need any accompaniments, although you may want to add raita on the side.
Get the recipe for vegetable pulao here
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47/51 SLIDES © Dr Rupy Aujla/Harper Thorsons
Soy-roasted vegetables with noodles
With flavors of sesame, soy, ginger, chili and garlic, everyone will love this dish. Topped with a squeeze of fresh lime juice and crunchy peanuts, and served with noodles, it’s a great midweek meal.
Get the recipe for soy-roasted vegetables with noodles here
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48/51 SLIDES © Meat-free One Pound Meals/Headline Home
Spinach orecchiette
Frozen spinach adds a bigger depth of flavor than fresh to this speedy 20-minute recipe, so it’s worth adding to your shopping list. Orecchiette is used here as it catches the sauce but you could use fusilli or any pasta shape that does the same.
Get the recipe for spinach orecchiette here
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49/51 SLIDES © Tracklements/loveFOOD
Asparagus, new potato and radish salad
Potato salad gets a makeover with pea shoots, radishes, sugar snap peas and asparagus. The vegetables are tossed in a creamy dressing which has a lovely kick of horseradish. If you want to make it even more filling, add a can of rinsed cannellini beans too.
Get the recipe for asparagus, new potato and radish salad here
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50/51 SLIDES © Sam Folan/Quadrille
Tomato galette
When tomatoes are at their best in summer – sweet and fragrant – you can’t go wrong with this recipe. It’s a free-form tart using shop-bought pastry, with cheese scattered over the pastry base, then layered with cooked onions, tarragon, zucchini and tomatoes. Serve with a green salad for a perfect meal.
Get the recipe for tomato galette here
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51/51 SLIDES © American Sweet Potato/loveFOOD
Sweet potato burgers
This hearty veggie burger is made with baked sweet potatoes, beans, onion, spices and peppers. Serve it in a bun with garlicky avocado cream and your favorite fillers – tomato, crisp lettuce, mayonnaise and jalapeño peppers to add extra bite.
Get the recipe for sweet potato burgers here
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