With so many vegetarian options available, there’s never been a better time to try some tasty meat-free meals. Whether you’re looking to cut down on your meat consumption or are looking for some new, delicious dishes for the whole family to dig into, here’s a collection of some of our favourite vegetarian recipes – we hope you enjoy!
Gousto’s three-cheese veg-packed pasta bake
Gousto is a meal delivery service that sends delicious dinners straight to your door. This cheesy pasta bake is the epitome of hearty food. It’s not just rich in a tangy tomato sauce, but it’s packed with veggie goodness and layered with mozzarella, cheddar and Italian hard cheese for a tasty, wholesome mid-week bake.
Takes: 30 mins | Serves: 4 | Difficulty: Easy
- 4 garlic cloves
- 250g mozzarella ball
- 80g cheddar cheese
- 70g grated Italian hard cheese
- 2 tsp dried basil
- 2 Kallo vegetable stock cubes
- 32g tomato paste
- 20g basil
- 2 courgettes
- 250 g cherry tomatoes
- 300g tortiglioni pasta
- 2 tins of finely chopped tomatoes
- 30ml balsamic vinegar
- 2 tsp sugar
- Olive oil
- Preheat the oven to 240ºC/ 220ºC (fan)/ Gas 9 and boil a kettle. Add the water to a pan and heat. Peel and finely chop or grate the garlic.
- Add the pasta to the boiled water with a pinch of salt. Bring the pan to the boil over a high heat and cook for 8-12 minutes or until the pasta has a slight bite. Once cooked, drain the pasta and reboil half a kettle.
- Chop the courgette into quarters lengthways, then finely slice. Heat a large, non-stick pan with a drizzle of olive oil over a medium-high heat.
- Once the pan’s hot, add the courgette with a pinch of salt and cook for 4 minutes, or until it begins to soften.
- Dissolve the vegetable stock mix, balsamic vinegar, dried basil, tomato paste, and 2 tsp sugar in 150 ml of boiled water to create your stock.
- Cut the cherry tomatoes in half. Then, once the courgette’s softened, add the chopped garlic to the pan and cook for 30 seconds. Add the stock, the halved cherry tomatoes and the chopped tomatoes and bring to the boil over a high heat.
- Meanwhile, grate the cheddar cheese and drain and tear the mozzarella into bite-sized pieces. Chop the basil, including the stalks.
- Add the drained pasta to the pan with the chopped basil and give everything a good mix. Add half the mixture to an oven-proof dish (you might need two), then top with the grated cheddar. Add the remaining pasta before layering the mozzarella and hard Italian cheese on top.
- Put the dish in the oven for 5-10 minutes or until the cheese has melted. Serve with warm garlic bread or rosemary focaccia. Delicious!
BBC Good Food’s broccoli and brown rice stir-fry
Nothing’s more healthy, wholesome and filling than a classic stir-fry. They’re so easy to make and are perfect for sharing with the whole family. This quick veggie dinner combines chicken-style pieces, super healthy broccoli, and ginger and garlic for a tongue-pleasing Asian delight. Is it dinner time yet?
Takes: 30 mins | Serves: 4 | Difficulty: Easy
- 400g broccoli, trimmed and halved
- 300g Quorn chicken-style pieces (or similar)
- 30g ginger, cut into shreds
- 4 garlic cloves, cut into shreds
- 2 red onions, sliced
- 2 roasted red peppers, cut into cubes
- 4 tsp olive oil
- 2 tsp mild chilli powder
- 2 tbsp soy sauce
- 2 tbsp honey
- 500g packet cooked brown rice
- Spend a bit of time preparing and slicing your vegetables, garlic and ginger. At the same time, boil a kettle.
- Using a medium pan, pour boiling water over your broccoli and boil it over a medium-high heat for 4 minutes.
- In a non-stick wok, heat the olive oil and fry the ginger, garlic and onion for 2 minutes. Add the chilli powder and mix everything together. Add the vegetarian pieces and stir-fry for 2 more minutes.
- Drain the broccoli and reserve the water. Add the broccoli to the wok with the soy, honey, red pepper and 4 tbsp of the water you used to cook the broccoli. Cook everything until it’s all heated through.
- Heat the rice according to the instructions and serve it alongside your stir-fry. And don’t forget the veggie spring rolls!
Jamie Oliver’s Greek vegetable kebabs
If you plan to have the family round for a BBQ or light alfresco lunch, these veggie kebabs from Jamie Oliver are a marvellous medley of healthy veggies and the vegetarian staple, halloumi cheese! They're also a fun way to get the grandchildren to eat their greens.
Takes: 30 mins | Serves: 6 | Difficulty: Super easy
- 120g halloumi cheese
- 1 yellow pepper
- 1 courgette
- 140g cherry tomatoes
- 15h fresh mint
- ½ a fresh red chilli, optional
- 1 lemon
- Olive oil
- Soak 6 wooden skewers in a tray of cold water to prevent them from burning later on.
- Cut the halloumi into 2cm cubes and add them to a large mixing tray.
- Cut the pepper in half from top to bottom, removing the stalk and white pith. Slice them into 2cm pieces and add them into the bowl with the halloumi.
- Cut the courgette in half lengthways and then into small slices. Put them into the same bowl, then add the tomatoes.
- Finely chop the mint and discard the stalks. If using the chilli, chop it into fine slices and discard the seeds.
- Finely grate the lemon and then add the zest to the bowl with the other ingredients along with the mint, chilli and 2 tablespoons of olive oil. Season with a pinch of pepper, then mix well to coat.
- Preheat the grill to high and lightly grease a baking tray with oil.
- Thread and evenly divide the tomatoes, pepper, halloumi cubes and courgette pieces between the skewers. Place them onto the tray and cook them in the grill for 10-12 minutes, or until the halloumi turns golden and the veg starts to become soft. Turn the skewers halfway through.
- Serve with a fresh green salad or some freshly baked flatbread.
If you decide to give one of these family-friendly vegetarian recipes a go, we’d love to see your creations. Take a photo with your Lazy Susan garden furniture and we’ll donate money to charity. Simply send in your snaps to [email protected] or tag us on Instagram or Facebook @lazysusanfurniture.