vegetable dish

Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

parsley leaves

olive oil

shallots

g leeks

tomatoes

water

lentils

vegetable stock paste

black pepper

spinach leaves

eggs

g goat's cheese, soft

Greek yoghurt

Place parsley in mixing bowl and chop 2 sec/speed 7. Transfer to a bowl and set aside.

Place 30 g olive oil, shallots and leeks in mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/120°C/speed 1.

Add tinned chopped tomatoes, water, Puy lentils, vegetable stock paste and pepper then cook 20-25 min/100°C//speed 1. Meanwhile, preheat oven to 180°C.

Add spinach leaves and mix with spatula. Transfer to a casserole dish. Use spatula to make four holes in the sauce, one for each egg. Break an egg into each hole then bake for 10-15 minutes (180°C) or until eggs are cooked through. Meanwhile, clean mixing bowl.

Place goat’s cheese, Greek yoghurt and 20 g olive oil in mixing bowl then mix 10 sec/speed 4.

Add reserved chopped parsley and mix well with spatula. Serve baked eggs in tomato and lentils with goat’s cheese sauce.

The recipe that could change your mind about cooked carrots - really. Perfect with baked chicken, rice and a salad and easy enough for regular weeknights.

Amazing Lemon Garlic Baked Grated Carrots

carrots (about 5 large carrots)

butter

olive oil*

lemon juice

salt and pepper

garlic (minced)

chives (optional)

Heat oven to 350 degrees.

Place grated carrots in a buttered 1 ½ to 2 quart casserole.

Add remaining ingredients and stir to combine.

Bake for 30 minutes.

This recipe suits any greens you have to hand – from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used

Indian spiced greens

vegetable oil

tsp cumin seed

mustard seed

green chillies

fresh root ginger

turmeric

shredded greens, such as kale, Brussels sprouts, or any other

lemon

½ tsp ground coriander

coriander

tbsp unsweetened desiccated coconut

Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.

Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.

Pulled BBQ jackfruit

tsp extra virgin olive oil

120 g red onion

garlic

tomato paste

tsp red wine vinegar

tsp tamari

coconut sugar

salt

½ tsp smoked paprika

chilli powder

liquid smoke seasoning

565 g canned jackfruit in brine

Place oil, onion and garlic into mixing bowl and chop 3 sec/speed 5.

Scrape down sides of mixing bowl with spatula, then cook 5 min/120°C/speed 2

Add tomato paste, vinegar, tamari, coconut sugar, salt, paprika, chilli powder, pepper and liquid smoke (optional) and cook 5 min/100°C/speed 2.

Add jackfruit and cook 5 min/100°C//speed 2.

Scrape down sides of mixing bowl with spatula and mix 5 sec//speed 4. Serve as desired (see Tips).

Instant pot chicken and broccoli recipe that is so easy to make, quick and super delicious! This pressure cooker chicken and broccoli stir fry makes use of few ingredients, cooks in one pot and is perfect served on white rice or noodles.

Instant Pot Chicken and Broccoli

(about 9 g) minced Garlic

600 g (about 5 ⅓) skinned, boned Chicken breast

& pepper

(about 60 ml) Soy sauce

(about 1 g) Cayenne pepper

(about 15 ml) Sesame oil

(about 12 g) Brown sugar

(about 140 g) chopped Onion

(about 16 g) Ginger puree

(about 240 ml) Water

(about 24 g) Cornflour

(about 60 ml) Water

350 g (about 1) Broccoli

This is a dry fried Indian okra recipe, called bhindi masala. It&#x27;s quick to make and delicious!

Bhindi Masala - Dry Fry Indian Okra

okra

tsp oil

tsp garam masala

salt,

cayenne,

Wash the okra and pat dry or let...

Wash the okra and pat dry or let air dry slightly, this helps keep the okra from getting too slimy. Trim off the tops and tip, then slice into about 1-inch pieces.

Heat a large sillet over medium-low heat. Add...

Heat a large sillet over medium-low heat. Add the oil and the sliced okra. Cook, stirring minimally, until the okra is shrunken in size and golden in places, about 8 minutes.

Add the spices and salt and let fry...

Add the spices and salt and let fry 1-2 additional minutes. Turn off heat and enjoy!

Red pesto chicken salad

85 g semi sun-dried tomatoes

macadamia nuts

Parmesan cheese

g roasted whole red pepper strips

basil

Kalamata olives

g Greek-style natural yoghurt

tsp balsamic vinegar

Dijon mustard

500 g baby red potatoes

chicken breast fillet

baby spinach

Place all pesto ingredients into mixing bowl and chop 20 sec/speed 5. Transfer into a bowl and set aside.

Red pesto

Place simmering basket onto mixing bowl lid and weigh potatoes into it, then set aside. Place Varoma dish into position and weigh chicken and 50 g of the reserved pesto into it, then stir chicken to coat with pesto. Set Varoma aside.

Place water into mixing bowl and insert simmering basket with potatoes. Place Varoma with chicken into position, secure Varoma lid and cook 10 min/Varoma/speed 2.

Remove Varoma lid and stir chicken with spatula to ensure even cooking. Secure Varoma lid and cook for a further 7-10 min/Varoma/speed 2 or until chicken and potatoes are cooked through. Remove Varoma and set aside. Remove simmering basket with aid of spatula and set aside. Discard cooking liquid.

Place a large bowl onto mixing bowl lid and weigh spinach and macadamia nuts into it. Add chicken, potatoes and remaining reserved pesto and toss to combine, then serve while warm (see Tips).

Salad

Fermented beetroot and apple salsa

g fresh chillies

parsley

apples

130 g raw beetroot

coriander seeds

cumin seeds

oregano

lime juice

½ tbsp salt

70 g filtered water

Place chillies, garlic and parsley into mixing bowl and chop 3 sec/speed 7.

Add apples and beetroot and chop 3 sec/speed 5.

Add all remaining ingredients and mix 5 sec//speed 3. Transfer into a sealable sterilised glass jar (approx. 1.5L). Press down lightly with a wooden pounder or meat hammer and add more water if necessary so that the salsa is just covered with water. The top of the salsa should be at least 2 cm below the top of the jar. Cover tightly with lid and store at room temperature for 3 days, then transfer into the refrigerator. Do not open jar during 3 days of fermentation (see Tips). Serve as an accompaniment to meat and vegetable dishes.

Tuna nicoise salad (gut health)

70 g extra virgin olive oil

g kefir

apple cider vinegar

sea salt

potatoes

green beans

tuna

extra virgin olive oil spray

120 g mixed leaf salad

cherry tomatoes

100 g pitted Kalamata olives

anchovies

Place parsley into mixing bowl and chop 7 sec/speed 7. Scrape down sides of mixing bowl with spatula and repeat chop 7 sec/speed 7.

Add oil, lemon juice, kefir, apple cider vinegar (see Tips), salt and pepper and mix 10 sec/speed 3. Pour dressing into a jug and set aside.

Without cleaning the mixing bowl, place water into mixing bowl. Insert simmering basket, place potatoes into it and cook 35 min/100°C/speed 2 or until tender. Remove simmering basket with aid of spatula and set potatoes aside in a bowl to cool.

While cooking water is still hot, re-insert simmering basket. Place eggs into simmering basket. Place Varoma into position and weigh beans into it. Secure Varoma lid then cook 11 min/100°C/speed 3.

Place frying pan over high heat. Brush or spray tuna with olive oil. Season with sea salt and pepper. Then sear for 30 seconds on each side. Set aside.

Peel eggs and cut in half. Place a serving platter onto mixing bowl lid and weigh mixed leaf salad, tomatoes and olives onto it. Add anchovies, beans, potatoes and eggs. Slice tuna and arrange over salad. Drizzle over dressing to serve, using as much as desired.

Chickpea shawarma salad bowl 

tbsp cumin

tbsp coriander

tsp turmeric

allspice

½ tsp ground ginger

½ tsp ground black pepper

- 2 pinch ground cayenne pepper

60 g extra virgin olive oil

400 g canned chickpeas

red onion

red capsicum

pita breads

g red cabbage

g red wine vinegar

sumac

yellow capsicum

g extra virgin olive oil

g baby leaf salad

cucumbers

pomegranate

mint

Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Place garlic, cumin, coriander, salt, turmeric, allspice, ginger, black pepper, cayenne pepper and oil into mixing bowl and mill 1 min/speed 10. Scrape down sides of mixing bowl with spatula.

Add chickpeas, onion and red capsicum and combine 30 sec//speed . Transfer onto one of the prepared trays. Place pita bread onto other baking tray, sprinkle with salt and drizzle with oil. Place both baking trays into oven and bake for 7 minutes (200°C). Remove pita bread and set aside. Turn chickpeas and bake for a further 10 minutes or until chickpeas are golden and crispy. Clean and dry mixing bowl.

Chickpeas and pita bread

Place a bowl onto mixing bowl lid and weigh cabbage and vinegar into it. Set aside to pickle slightly.

Place onion and sumac into mixing bowl and mix 20 sec//speed 3.

Add yellow capsicum, oil, lemon juice and salt and mix 10 sec//speed 2. Transfer into the bowl with pickled cabbage and carefully stir to combine.

Divide mixed salad, cucumber, pomegranate arils, reserved cabbage salad, roasted chickpeas and pitas between serving bowls. Garnish with mint and parsley to serve.

Vegetarian sausage rolls

brown onion

g walnuts

oats

g feta cheese

tamari

breadcrumbs

puff pastry

plain flour

milk

sesame seeds

Preheat oven to 200°C. Line a baking tray with baking paper and set aside.

Place brown onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add dried oregano, walnuts and rolled oats and chop 3 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Add eggs, feta cheese, tamari or soy sauce and breadcrumbs and combine 20 sec/speed 5.

Cut puff pastry sheets into halves and transfer to silicone bread mat or floured work surface.

Place ⅙ of the mixture onto the long edge of 1 pastry sheet half and roll. Cut into four equal portions and place onto prepared baking tray. Brush pastry with milk and sprinkle with sesame seeds (optional). Repeat process with remaining mix and pastry sheet halves until all used.

Bake for 20 minutes (200°C) until crisp and golden. Allow to cool slightly before serving warm.

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Top 23 vegetable dish recipes from across the web

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

Top Tags

Baked Eggs in Tomato and Lentils wi...

Amazing Lemon Garlic Baked Grated C...

Indian spiced greens

Pulled BBQ jackfruit

Instant Pot Chicken and Broccoli

Bhindi Masala - Dry Fry Indian Okra

Red pesto chicken salad

Fermented beetroot and apple salsa

Tuna nicoise salad (gut health)

Chickpea shawarma salad bowl

Vegetarian sausage rolls

Hearty lentil chilli

Roast vegetable tray

Rajma (kidney bean curry)

Lentil and pumpkin pot pies

Keto cauliflower and Brussels sprou...

Spiced tomato chutney

Potted baby vegetables

Vegetable soup

Rainbow cauliflower sushi

Jalapeño and corn croquettes with c...

Mushroom sauce

Cheesy tomato risotto (10-12 months...

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