veggie

Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal

Classic pesto

pine nuts

basil

parmesanor vegetarian alternative

olive oil

garlic

Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz&nbsp;until smooth, then&nbsp;season to taste.

If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: it’s loaded with ’shroom slices. They’re the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added springy cavatappi spirals, a creamy garlic herb sauce, and a sprinkling of Parmesan cheese (mushrooms, pasta, and dairy are pretty much best friends, after all). Get ready for this umami bomb to make waves at your dinner table.

Creamy Dreamy Mushroom Cavatappi with Scallions & Parmesan

unit Scallions

Button Mushrooms

Cavatappi Pasta

Flour

Milk

Cream Cheese

Garlic

Parmesan Cheese

Olive Oil

Butter

Salt

Pepper

Italian Seasoning

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim and slice mushrooms into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

• Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add scallion whites, garlic, and Italian Seasoning; cook until fragrant and softened, 1 minute. • Add flour and cook, stirring, until lightly browned, 1-2 minutes. • Whisk in milk and 1⁄3 cup pasta cooking water (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.

• Stir cream cheese into pan with sauce until melted. • Stir in mushrooms, cavatappi, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

• Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.

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

Vegetarian casserole

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.

Redécouvrez le chou-fleur avec ce savoureux gratin crémeux de chou-fleur à la moutarde de Yotam Ottolenghi

Gratin de chou-fleur à la moutarde de Yotam Ottolenghi

chou-fleur entier

g de beurre

oignon entier

1,5 cuil. à café de cumin

cuil. à café de curry

piments verts verts épépinés (je n'en ai pas mis)

¾ cuil. à café de graines de moutarde

200 ml de crème liquide

120 g de cheddar râpé (j'en ai mis 150 g)

tranche de pain de mie

persil haché

Préchauffer le four à 180°c.

Détailler le chou-fleur en bouquets et le précuire à la vapeur 5 à 7 min (selon la taille des bouquets). Réserver.

Dans une cocotte de 24 à 26 cm de diamètre adaptée au four, faire fondre le beurre. Ajouter l'oignon préalablement haché et laisser cuire à feu moyen environ 8 min en mélangeant régulièrement.

Ajouter le cumin, le curry et la moutarde en poudre, ainsi que les piments verts épépines préalablement taillés en brunoise. En ce qui me concerne, je n'ai pas ajouté de piments. Laisser cuire 5 minutes à feu moyen tout en remuant régulièrement.

Ajouter les graines de moutarde. Prolonger la cuisson d'une minute puis déglacer avec la crème.

Ajouter le cheddar (en ayant pris soin d'en réserver environ 30 g pour la fin de la recette). Saler à sa convenance. Laisser épaissir sur feu moyen environ 3 min.

Ajouter les bouquets de chou-fleur précuits. Mélanger et laisser sur feu doux encore 1 min.

Hors du feu, ajouter le cheddar réservé préalablement râpé et mélangé au pain de mie et au persil.

Enfourner à 180°c et cuire 8 min, puis passer le four en mode grill et laisser gratiner 4 min.

A la sortie du four, attendre quelques minutes avant de servir.

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Butternut squash casserole

onion,sliced

garliccloves, crushed

cumin seeds

paprika

sweet potato,cubed

red pepper,deseeded and chopped

butternut squash(about 550 grams/1lb 4 ounces), peeled and chopped

can chopped tomato

red wine

vegetable stock

bulgur wheat

spoonfuls Greek yogurt

cheddarcheese

In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.

Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.

Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

Mushroom risotto

dried porcini mushrooms

vegetable stock cube

garlic cloves,finely chopped

pack chestnut mushrooms,chopped

risotto rice,such as arborio

x 175 milliliters glass white wine

butter

parsley leaves, chopped

Put 50g dried porcini mushrooms into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and pour over 1 litre <a href="https://www.bbcgoodfood.com/content/top-five-clever-kettles">boiling water</a>. Soak for 20 mins, then <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">drain</a> into a bowl, discarding the last few tbsp of liquid left in the bowl.

Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.

Heat 2 tbsp olive oil in a shallow <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> or deep <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.

Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.

Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.

Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano <a href="https://www.bbcgoodfood.com/content/top-graters">cheese</a> and half a handful of chopped parsley leaves.

Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

Serve up this creamy quick dish for a last minute dinner party and impress veggie friends.

Creamy courgette lasagne

lasagne sheets

sunflower oil

courgette(about 6),

garlic cloves,crushed

tub ricotta

cheddar

jar tomato sauce

Heat oven to 220C/fan 200C/gas 7. Put a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.

Meanwhile, heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.

In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking

Quick celeriac remoulade

tbsp mayonnaise

Dijon mustard

lemon, juice only

celeriac,

In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.

Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

Tender ravioli are pretty much good in any form, but they’re especially great when packed with fresh spinach and pillowy ricotta. This rendition is “dragged through the garden,” majorly amping up the veggie factor. Yep, this delicious dish is loaded with chopped and ribboned zucchini, diced tomato, and a bevvy of Italian herbs and spices. It’s taken to the next level with a creamy lemon sauce, nutty Parmesan, and a sprinkle of scallion greens. Be still, our pasta-loving hearts…

Garden Spinach Ricotta Ravioli With Zucchini Ribbons, Tomato & Creamy Lemon Sauce

unit Zucchini

Spinach Ricotta Ravioli

unit Veggie Stock Concentrate

Roma Tomato

Lemon

Sour Cream

Garden Spinach Ricotta Ravioli with Zucchini Ribbons, Tomato & Creamy Lemon Sauce

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim ends from zucchini; shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; finely chop core. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both).

• Once water is boiling, gently add ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1 cup pasta cooking water, then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.

• Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped zucchini, tomato, scallion whites, and Italian Seasoning; cook until veggies are just softened, 1-2 minutes. Season with salt and pepper.

• Reduce heat under pan with veggies to medium, then stir in stock concentrate, a squeeze of lemon juice, and ¼ cup reserved pasta cooking water (1/3 cup for 4 servings). Reduce heat to low and cook for 1-2 minutes. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until sauce reaches a creamy consistency.

• Separate zucchini ribbons with your hands, then stir into pan with sauce. • Carefully stir in drained ravioli. Simmer until sauce is thickened, 1-2 minutes. Season with salt, pepper, and lemon zest to taste.

• Divide ravioli mixture between bowls. Garnish with scallion greens and Parmesan. Serve with remaining lemon wedges on the side.

A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I&#x27;m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it&#x27;s own!Ingredients

Spicy Peanut Tofu Stir Fry

block extra firm tofu

cornstarch

salt

oil (vegetable, canola, coconut)

½ cup sliced shiitake mushrooms (button or baby bellas work too)

white onions, large dice

EACH: minced garlic AND grated ginger

soy sauce (use GF tamari to make this gluten-free)

chili oil

sesame oil

peanut butter

lime juice

brown sugar

bok choy, crushed peanuts, red pepper flakes, and lime wedges

TOFU: Place a folded tea towel in the...

TOFU: Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.

SAUCE: While the tofu is drying, prepare the...

SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.

STIR FRY: In a large non-stick skillet over...

STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.

SERVE: Serve warm with rice, quinoa, or on...

SERVE: Serve warm with rice, quinoa, or on it's own. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.

Pumpkin Curry With Chickpeas

tbsp Thai yellow curry paste,or vegetarian alternative

onions,finely chopped

lemongrass,bashed

cardamom pods

tbsp mustard seed

pumpkinor a small squash (about 1kg)

coconut milk

limes

mintleaves

naan bread,to serve

Pumpkin curry with chickpeas

Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.

Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

A healthy burger that's filling too. These are great for anyone after a satisfying bite low in calories.

Falafel Burgers

can chickpeas,rinsed and drained

red onion,roughly chopped

garlic clove,chopped

flat-leaf parsley parsley

tsp cumin

tsp coriander

harissa paste

tbsp plain flour

pitta bread,to serve

tub tomato salsa,to serve

green salad,to serve

Falafel burgers

Drain the chickpeas and pat dry with kitchen paper. Tip into a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

Heat the sunflower oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a>, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake

Top 40 veggie recipes from across the web

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

Top Tags

Classic pesto

Creamy Dreamy Mushroom Cavatappi wi...

Vegetarian casserole

Gratin de chou-fleur à la moutarde ...

Butternut squash casserole

Mushroom risotto

Creamy courgette lasagne

Quick celeriac remoulade

Garden Spinach Ricotta Ravioli With...

Spicy Peanut Tofu Stir Fry

Pumpkin Curry With Chickpeas

Falafel Burgers

Aubergine rolls with spinach & rico...

BBQ Pineapple Flatbreads with Caram...

Vegetarian Quesadilla {Kid &amp; Ca...

Spiced carrot & lentil soup

Veggie Burrito Bowls with Blue Corn...

Black Bean Quesadillas with Salsa F...

Broccoli-Carrot Donburi with a Frie...

Heirloom Tomato Flatbreads with Pes...

Sweet Potato Fajitas with Pepper Ja...

Hoisin Sweet Potato & Mushroom Bowl...

Black Bean & Poblano Flautas with G...

Spiced Chickpea Fritters with Greek...

Honey & Oregano Glazed Haloumi Taco...

Garden Spinach Ricotta Ravioli Dinn...

Sunflower Seed Veggie Burgers with ...

Plantain and Black Bean Tostadas wi...

Cheesy Quinoa-Stuffed Peppers with ...

Sweet Potato Niçoise Salad with Lem...

Crispy Sunchoke Salad with Kale, Mu...

One-Pan Ravioli Gratin with Mushroo...

Oven-Roasted Cauliflower with Tunis...

Philly-Style Mushroom Sandos with D...

Apricot, Almond & Chickpea Tagine w...

Hot Honey Brussels & Ricotta Flatbr...

Roasted Veggie Farro Bowls with Mar...

Tunisian Stuffed Peppers with Chick...

Tunisian Freekeh Stew with Roasted ...

Mediterranean Baked Veggies with Co...

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

Vegetarian Quesadilla {Kid & Ca...