A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Vegetarian casserole

olive oil

onion,finely chopped

garlic cloves,sliced

tsp smoked paprika

½ tsp ground cumin

thyme

carrots,sliced (about 200 grams)

medium sticks celery,finely sliced (about 120 grams)

red pepper,chopped

yellow pepper,chopped

tomatoesor peeled cherry tomatoes

vegetable stockcube

courgettes,sliced thickly (about 300 grams)

cooked lentils(we used Merchant Gourmet ready-to-eat Puy lentils)

Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 – 10 mins until softened.

Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.

Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.

Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

A quick and easy way to give kale a kick - serve with steak, chicken and oriental meals

Stir-fried curly kale with chilli & garlic

bag curly kale

garlic cloves,

red chilli, deseeded and sliced

Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.

Make your Sunday roast extra special with these crunchy baked veggies.

Baked vegetables al forno

yellow capsicums,

red capsicums,

(about 1-2)

red onions, skin on,

brown onions, skin on,

kumara, peeled,

garlic cloves, finely chopped

Brighten up a winter's day with a vibrant vegetable tagine. The slow, gentle cooking brings out the sweetness of golden root vegetables, apricots and dates. Add a spoonful of aromatic spices, such as saffron, ginger and turmeric and it’s like basking in warm rays of sunshine.

Winter vegetable tagine

onions, thinly sliced

carrots, peeled, cut into 8cm lengths

parsnip, peeled, cut into 8cm lengths

sweet potato, peeled,

butternut pumpkin, peeled,

tomato paste

cayenne pepper

saffron

ginger and turmeric

cinnamon quills

stock

canned chickpeas, drained,

(100 grams) dried apricots

dates

honey

parsley

(40 grams) flaked almonds, toasted

Harissa and couscous, to serve (optional)

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5348771529001-5770882817001

Cook Eggless Mango Semolina Squares in the comfort of your home with BetterButter. Tap to view the recipe!

Eggless Mango Semolina Squares recipe by Sanjeeta KK at BetterButter

semolina

mango pulp

yogurt

tbsp. honey

Amaranth seeds (optional)

tsp cardamom powder

baking powder

Nuts

Preheat the oven at 190°C and grease a rectangular baking tray.

Coarsely chop the nuts. I used a mix of almonds and cashew nuts in the recipe.

Peel and scoop out the pulp from the mango and mash it well.

Combine semolina (rawa or suji), honey, baking powder, cardamom powder (elaichi), chopped nuts in a large bowl.

Take another bowl and pour oil, yogurt and mango pulp in it and combine well.

Add semolina mixture into the bowl of wet ingredients and keep folding the batter in with a spatula.

Pour the batter in the greased baking tray, sprinkle amaranth seeds (chawli) over the top and bake it for 20-25 minutes or till the top turns light brown in colour.

Take out the tray from the oven and let it cool completely before slicing the Mango semolina squares.

Cook Mango sponge cake in the comfort of your home with BetterButter. Tap to view the recipe!

Mango sponge cake recipe by Rina Khanchandani at BetterButter

all purpose flour

icing sugar

milk

butter

ml condensed milk

mango

salt

food colour

tbs baking powder

baking soda

Add all the dry ingredients in a large bowl, mix well with a wooden spoon and keep aside.

In another bowl add butter and sugar, mix it with an electric hand blender. Then add chopped mango, milk, condensed milk and mango extract. Make a smooth paste.

Add the dry ingredients in this paste. Mix well with the wooden spoon. Make it a smooth mixture.

Grease the tin with oil add the mixture in the tin. Bake it at 180°C.for 20 minutes. After 20 minutes check with a tooth pick, if it comes out clean then the cake is ready.

Cook Guyanese Butterflaps in the comfort of your home with BetterButter. Tap to view the recipe!

Guyanese Butterflaps recipe by Namita Tiwari at BetterButter

sugar

milk powder

yeast

water

garlic

Add sugar and yeast to ½ cup warm water. Stir and cover for 10 minutes.

Whisk together flour, salt and milk powder in a large bowl. 

Add yeast mixture and oil and knead dough. Add more water if the dough feels hard or dry. Knead for 6 to 8 minutes till dough becomes smooth and elastic. 

Place dough into a greased bowl. Cover with a towel and keep in a warm place for 1 ½ hours or till double.

Punch the dough. Mix butter and garlic paste.

Pull out small balls of dough. On the floured counter, roll out a circle about 15 cm in diameter. Spread 1 teaspoon of butter garlic spread. Fold dough into a semicircle and then fold further into a triangle.

Repeat with remaining dough. Arrange butterflaps on a greased baking tray.  Cover and keep in a warm place to rise for 45 to 50 minutes.

Preheat oven to 190 degrees C. Bake for 20 to 25 minutes or till butterflaps turn a beautiful golden brown.

Here's what you need: oil, medium yellow onion, ginger, garlic, asparagus, frozen peas, shredded carrot, green cabbage, salt, pepper, fresh spinach, fresh chives, soy sauce, sesame oil, rice vinegar, low sodium soy sauce, garlic, ginger, green onion, sesame oil, crushed red pepper flake, gyoza wrappers, oil, water

Spring Vegetable Potstickers Recipe by Tasty

yellow onion, finely chopped

ginger, minced

garlic, minced

asparagus, finely chopped

peas,

carrot

green cabbage, shredded

salt,

pepper,

fresh spinach, chopped

chives,

soy sauce

sesame oil

rice vinegar

garlic,

ginger,

green onion, thinly sliced

½ teaspoon crushed red pepper flake

gyoza wrappers

oil, divided

water, divided

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the dipping sauce: in a medium bowl, add the rice vinegar, soy sauce, garlic, ginger, green onions, sesame oil, and crushed red pepper flakes and whisk to combine.

Heat oil in a large pan or wok over medium heat. When the oil is shimmering, add the onion, ginger, and garlic. Cook until the onion is translucent, stirring occasionally, about 4 minutes.

Add the asparagus, carrots, peas, and cabbage, and stir. Season with salt and pepper, and cook for 3-4 minutes, until the vegetables are softened.

Add the spinach and cook until wilted. Remove the filling from the heat and transfer to a large bowl to cool to room temperature.

Once the filling is cooled, add the chives, soy sauce, and sesame oil, and stir until well combined.

Place 1 tablespoon of the vegetable mixture onto a gyoza wrapper. Dip your finger in water and run it around the edge of the wrapper.

Fold in half and pinch together, pleating the dough as you go.

Heat 1 tablespoon of oil in a large skillet over low heat and add the dumplings. Cook for 3-4 minutes, until a crust starts to form on the bottom. Pour ¼ cup (60 ml) of water in the pan and cover with a lid. Steam for 6-8 minutes, then remove the dumplings from the pan.

https://vid.tasty.co/output/95693/landscape_480/1527180983

Cook Thinai/Foxtail Millet and Poha Dosa in the comfort of your home with BetterButter. Tap to view the recipe!

Thinai/Foxtail Millet and Poha Dosa recipe by Srividhya Ravikumar at BetterButter

Foxtail millet / Thinai : 3 cup

Urad dal : 1 tbsp

Wash & soak millet (millet + urad dal )  and poha separately for 3 hours.

Heat a dosa tawa, pour a laddle of batter and spread the batter lightly.

Once the bottom starts browning at the corners , flip to other side and cook on low flame.

Serve hot sambar or chutneys of your choice.

Cook Tandoori Paratha in the comfort of your home with BetterButter. Tap to view the recipe!

Tandoori Paratha recipe by Swathi Joshnaa Sathish at BetterButter

Whole wheat flour 2 cups

Salt

Baking powder 1 teaspoon

Baking soda 2 pinches .

Powdered Sugar 1 teaspoon

Melted butter 6 tablespoons

White sesame seeds

In a wide bowl , take 2 cups wheat flour . 

Add salt , baking powder , baking soda and powdered sugar . Combine all together . 

Add water gradually while kneading to a flaky consistency dough . 

Cover the dough with a damp moist cloth and rest the dough for minimum 30 minutes . 

After 30 minutes , divide the dough into equal sized balls . The balls should be little big than medium to achieve a thick chewy tandoori paratha texture . 

Spread melted butter on every balls completely to ensure the balls remain moist . 

Now start rolling each ball to medium / desired sized parathas . 

Line a parchment sheet on a baking tray . 

Arrange  the parathas on the sheet . Don’t overload . 

Brush melted unsalted butter on the  parathas . 

Place the tray in a preheated cooker or oven and bake for 7 to 10 minutes or until brown spots are visible . 

Drizzle butter and serve hot with a gravy . 

If preferred , cut the tandoori parathas into triangles to give a restaurant effect . 

Cook Strawberry, Guava And Mango Pani Puri in the comfort of your home with BetterButter. Tap to view the recipe!

Strawberry, Guava And Mango Pani Puri recipe by Pina Raval at BetterButter

Phudina 1/2 bunch

green chilly

tsp Blacksalt

tsp Chatmasala

strawberry squash

Pepper

Guava squash

Mango squash

poori

potatoes

boiled black chana

Make pani of the fruit flavour you like.  

Add cold water, black salt, pepper, chat Masala and salt as per your taste.  Add phudina and chilly . Add lemon juice.

Take poorie. Gently break from  the top to make a hole.

Add 1/2 tsp chana.  Add water of the desired flavour. Serve

Cook Chana Paratha And Halwa... in the comfort of your home with BetterButter. Tap to view the recipe!

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Top 25 veg recipes from across the web

The most viewed veg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian casserole

Stir-fried curly kale with chilli &...

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Winter vegetable tagine

Eggless Mango Semolina Squares reci...

Mango sponge cake recipe by Rina Kh...

Guyanese Butterflaps recipe by Nami...

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Rajasthani besan dumplings curry re...

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