vegetarian recipes

Easy Veggie Quesadillas with a Melted Mozzarella and Cheddar Combo. A few clever steps and you’ll be chowing down on gooey, crispy quesadillas in no time!

Easy Veggie Quesadillas with Melted Mozzarella and Cheddar

cherry tomatoes

onion

½ bell pepper, red ((your fave colour))

spinach

tbsp red pesto ((check the notes, if you want to make your own))

cheddar cheese

mozzarella

whole grain tortillas ((check the notes, if you want to make them homemade))

chillies

Wash the tomatoes and pepper, peel the onions and cut them all into thin slices - the cheese too.

Wash the spinach and let it drain in a sieve.

Grab a tortilla and spread a layer of pesto over half of it. A tablespoon works well.

Add a light layer of cheese on top and a quarter of the tomato, pepper and onion, followed by a few spinach leaves.

Top it with another layer of cheese.

Then fold the other half of the tortilla on top and place in a large frying pan (nonstick).

Heat for 2-3 minutes. Flip and heat for another 2-3 minutes until the cheese has melted - a good indicator is a little running out the side.

Pro Tip: place a heavy pot on top of the quesadilla so that it flattens nicely and cooks more evenly - this will also stop the insides escaping! If you don't like the thought of putting a pot directly on your quesadillas then put a plate between the two.

One of my favorite vegetarian recipes, this Sweet Potato and Black Bean Chili with Quinoa is a hearty vegetarian chili recipe that's easy enough for a weeknight. This healthy chili can be made on the stove top or in your slow cooker or Instant Pot.

Sweet Potato and Black Bean Chili with Quinoa

olive oil (divided)

garlic (minced)

potatoes

chili powder

cumin

oregano

smoked paprika

salt

black pepper

tomato paste

can diced tomatoes

vegetable broth (plus more as needed)

quinoa (rinsed and drained)

black beans

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-low heat. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and stir for 30 seconds.

Increase the heat to medium and add the remaining ½ tablespoon olive oil and the chopped sweet potatoes to the pot. Cook for 5 minutes, stirring occasionally.

Stir in the chili powder, cumin, oregano, smoked paprika, salt, pepper and tomato paste. Cook, stirring, for 2-3 minutes to deepen the flavors of the spices and tomato paste.

Stir in the the diced tomatoes, broth, quinoa and black beans.

Reduce heat to a low simmer and cook for about 25 minutes, until the quinoa and sweet potatoes are soft.

Serve with toppings as desired: Greek yogurt or sour cream, avocado, shredded cheese, cilantro, chopped red onion, green onion. A squeeze of fresh lime juice also brightens up the flavors.

Try this tempura eggplant for a vegetarian meal that is deliciously different.

Eggplant tempura with sesame mayonnaise

eggplants

tempura flour (from Asian grocers)

Peanut oil, to deep-fry

milliliters (1 cup) whole egg mayonnaise

sesame oil

wholegrain mustard

seasoned rice wine vinegar (from supermarkets)

spring onions

Learn how to make chai concentrate at home. This easy chai tea recipe is better than the coffee shop and will save you so much money!

Chai Concentrate

bags black tea (I used Darjeeling)

water

cinnamon

ginger root

vanilla bean (split and scraped)

cloves

allspice

peppercorns

cardamom pods (crushed)

nutmeg

brown sugar

honey

Bring the water to a boil in a medium saucepan.

When boiling, remove from heat and add all spices, tea, sugar and honey.  Whisk to dissolve sugar.

Allow to steep for 15 minutes.

Strain through a fine mesh sieve, store in a sealed container in the refrigerator. 

To make one cup of chai, heat one part chai concentrate with one part milk.  You can adjust to taste, some people prefer two parts chai to one part milk. 

Golden potatoes roasted with garlic and rosemary are your perfect side dish.

Crispy Roasted Garlic and Rosemary Potatoes

½ pounds Yukon gold potatoes (cut into 1 and 1/2 inch chunks)

garlic

rosemary (chopped)

olive oil

pepper

Preheat oven to 425°F with baking sheet in the oven so that it gets hot.

In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. Toss until everything is fully coated in oil.

When oven is hot, carefully remove baking sheet and pour potatoes onto the hot pan, arranging in a single layer. Flip potatoes so that the cut side is facing the pan (that is how they will get crispy).

Bake for 45-60 minutes, flipping halfway through. They are done when potatoes and garlic are golden brown.

This casual meat-free main is a cheap and cheerful way to fill up your friends

Refried bean quesadillas

sunflower oil

onion,finely chopped

garlic cloves,finely chopped

cumin seeds

can pinto

tsp smoked paprika

flour tortillas

cheddar or gruyère,coarsely grated

coriander leaves

tub fresh tomato salsa,plus extra to serve

soured cream,to serve

Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

How to make the best Thai Peanut Sauce ever!  This Peanut Sauce Recipe can be used as a dipping sauce, salad dressing, for peanut noodles or with chicken satay.

Best Ever Thai Peanut Sauce Recipe

peanut butter (natural, unsweetened)

rice vinegar

chili garlic sauce (more

lime juice

garlic (pressed

ginger root (grated)

Combine all ingredients except water.&nbsp; Whisk to fully combine.

Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing. 

https://content.jwplatform.com/videos/Terfv4oR.mp4

How to make the best Thai Peanut Sauce ever!  This Peanut Sauce Recipe can be used as a dipping sauce, salad dressing, for peanut noodles or with chicken satay.

Best Thai Peanut Sauce - YouTube

Vegetarian Shepherd'S Pie With Goats' Cheese Mash | Recipes | Delia Online

oz (225 g) tomatoes

¼ level teaspoon ground mace

¼ level teaspoon ground cayenne pepper

salt and black pepper

oz (75 g) green split peas (no need to soak), rinsed

oz (75 g) green lentils (no need to soak), rinsed

oz (50 g) peeled carrots

oz (50 g) peeled swede

oz (50 g) peeled celeriac

onion,

green pepper, deseeded

oz (50 g) butter,

oz (110 g) soft goats’ cheese

lb 8 oz (700 g) potatoes, peeled

oz (50 g) butter

milk

oz (25 g) Pecorino cheese, grated

Satisfying and simple to make, homemade soup is a great supper or take-to-work lunch.

Sweet Potato & Lentil Soup

tsp medium curry powder

onions,grated

apple,peeled,

garlic cloves,crushed

pack coriander,stalks chopped

fresh root ginger,grated

sweet potatoes

vegetable stock

red lentils

lime

Sweet potato & lentil soup

Put the curry powder into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.

Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.

General Tao Tofu

(60 ml) chicken or vegetable broth

(55 g) brown sugar

tbsp (30 ml) soy sauce

tbsp (30 ml) rice vinegar

tbsp (30 ml) ketchup

cornstarch

tsp (5 ml) sambal oelek

lb g) firm tofu,

(60 ml) canola oil

green onions, finely chopped

tsp finely chopped fresh ginger

garlic cloves, finely chopped

In a bowl, combine all the ingredients. Set aside.

Sauce

In a large bowl, dredge the tofu in the cornstarch. Shake to remove any excess and set aside on a plate.

In a wok over high heat, heat the oil. Fry half of the tofu at a time until lightly browned. Season with salt and pepper. Using a slotted spoon, remove the tofu from the wok and drain on paper towels.

In the same wok, fry the onions, ginger and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve with rice and broccoli.

Stir-Fry

WOW - absolutely amazing. This will definitely be added to the dinner rotation.

J’ai fait ceci ce soir et tout le monde ont aimer moi avec :) Facile et vraiment delicieux. Je vais en refaire c’est sur!

OMG, this recipe is a keeper!!!  The sauce is incredible and since my boyfriend is still not into tofu, I made chicken meatballs and used the G-Tao Sauce with some basmati rice....Sooo good!

My cousin made this for me because I am vegetarian and O...M....G is this ever delicious.  When they ask me what I want to eat...this is it.  No need to be veggie, I know a few people who tried this recipe and are making it often.

Love this recipe, I've made it a few times.

Got it right the first try and ever since. You can prepare the sauce without the cornstarch (potato starch) and keep it in the fridge until the next day for cooking. just add the starch when ready to cook

Great recipe. Have made this 3 times so far. It's becoming a weekly staple. Added some yellow bell pepper tonight. Yum!

Yummy!  I added a pineapple bits to add a little extra something!

Great recipe, double the sauce for extra and made it in my actifry, WOW!!!! This recipe is a do it again.

https://cdn.jwplayer.com/v2/media/xvnKXNKM

How to make homemade chicken broth

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

Lentil & Sweet Potato Curry

tbsp vegetable or olive oil

red onion,chopped

tsp mustard seeds(any colour)

tbsp medium curry powder

red or green lentil,or a mixture

sweet potatoes,peeled and cut into chunks

can chopped tomato

can chickpea,drained

¼ small pack coriander(optional)

natural yogurtand naan bread, to serve

Lentil & sweet potato curry

Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.

Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.

Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.

Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.

Gnocchi With Sage, Butter And Parmesan | Recipes | Delia Online

oz (275 g) King Edward potatoes (about 2 medium-sized potatoes)

3½ oz (95 g) plain flour, sifted,

egg,

sage leaves

garlic,

Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day

Roasted Onion Soup With Goat'S Cheese Toasts

yellow or white onions, sliced

tbsp wholegrain mustard

tsp Marmite

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