meat free recipes

Portobello mushrooms take centre stage in this satisfying Japanese-style vegetarian supper - swap for salmon fillets if you prefer

Saucy miso mushrooms with udon noodles

tbsp miso paste or miso glaze

mirin

soy sauce

garlic

tbsp sesame oil

mushrooms

packs straight-to-wok udon noodles

tbsp sesame seeds

spring onions

<p>Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.</p>

<p>About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.</p>

This vegetarian curry uses chunks of creamy paneer in a fragrant butter-style curry sauce. It’s mild enough for the whole family to enjoy, but you can spice up the paneer curry recipe with the addition of some fresh chillies if you like it hotter.

Paneer Curry Recipe

onion

garlic (peeled)

ginger

unsalted butter

tbsp oil

tsp salt

tbsp garam masala

tbsp medium-heat curry powder

paprika

cinnamon

chicken stock

400 ml (14 ounces) passata

tomato puree (paste

tsp sugar

cardamom pods

175 ml (¾ cup) double (heavy) cream

450 g (1 lb) paneer cheese (, chopped into bite-size chunks)

coriander (cilantro) (roughly chopped)

red onion

Nigella seeds

Naan bread

Place the roughly chopped onion, garlic and ginger into a food processor and blend until smooth.

Heat the butter and oil in a large frying pan over a medium-high heat.

Add the minced onion, garlic and ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.

Add the salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.

Add the stock, passata, tomato puree, sugar and cardamom.

Bring to the boil and simmer for 10 minutes until thickened.

Remove the cardamom then stir in the cream and allow to heat through.

Carefully stir in the paneer and cook for a further 3 minutes, until the paneer is heated through.

Serve with some freshly chopped coriander, thinly sliced red onion and a sprinkling of Nigella seeds. I like to serve mine with naan bread for dipping too.

We love butter chicken, but had never tried paneer. Pleased to say we loved it and a great option for a meat free dinner.

https://content.jwplatform.com/videos/KTA4DSeC.mp4

This vegetarian curry uses chunks of creamy paneer in a fragrant butter-style curry sauce. It’s mild enough for the whole family to enjoy, but you can spicy it up with the addition of some fresh chillies if you like it hotter.

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Saucy miso mushrooms with udon nood...

Paneer Curry Recipe

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Saucy miso mushrooms with udon nood...

Paneer Curry Recipe

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