6 delicious recipes to try this National Vegetarian Week

6 delicious recipes to try this National Vegetarian Week


Posted 14th May by Peter Byrne

Did you know this week is National Vegetarian Week (13th-17th May)?

We have a delicious selection of recipes for you to indulge in - the toughest part will be choosing which one to make first!

Vegetable & Walnut Ragu

Serves: 4

You will need

1 tbsp oil
400g sweet potatoes, peeled and diced
1 onion, chopped (180g)
1 red pepper, diced (180g)
100ml red wine
50g sun dried tomato paste
250g cherry tomatoes, halved
400g can chopped tomatoes
100g California Walnut Halves
250ml vegetable stock
1 courgette, diced (170g)
25g basil, shredded

To serve:

Cooked spaghetti
Grated Parmigiano Reggiano

Directions

1. Heat the oil in a large saucepan and fry the sweet potatoes, onion and pepper for 5 minutes. Add the wine and reduce by half. Stir in the remaining ingredients except courgette and basil and bring to the boil, cover and cook for 15 minutes.

2. Remove the lid and add the courgette, simmer for 20 minutes until the sauce has reduced, season to taste and stir in the basil. Serve with cooked spaghetti and grated cheese.

Recipe courtesy of California Walnuts

Sweetcorn and Halloumi Fritters

Serves: 8

You will need:

1 courgette, grated
75g plain flour
100g halloumi cheese, grated
200g sweetcorn kernels
75ml milk
1 egg
3 tbsp. Tracklements Cucumber & Sweet Pepper Relish, plus extra to serve
salt and pepper
olive oil

Directions

1. Place the courgette into a clean t-towel and squeeze out the excess water.

2. Place the flour, halloumi, sweetcorn and courgette in a large bowl and mix together.

3. Whisk together the milk, egg and Cucumber & Sweet Pepper Relish. Mix the wet ingredients into the dry until combined. Season.

4. Heat a little oil in a non-stick frying pan over a medium heat, cook the batter in batches spooning tablespoons of the batter into the pan and flipping them over when golden brown on the underside.

5. Serve with a side salad and extra Tracklements Cucumber & Sweet Pepper Relish as a dip.

Recipe courtesy of Tracklements

Spinach & Ricotta Pie

You will need:

1 tbsp. olive oil
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
350g spinach
3 tbsp. Tracklements Fresh Mint Jelly
2 eggs
250g ricotta, drained
½ tsp grated nutmeg
salt and pepper
100g feta cheese, crumbled
50g melted butter
5 sheets filo pastry
1 tbsp. sesame seeds

Directions

1. Pre-heat oven to 200°C/fan 180°C/350°F/gas mark 6.

2. In a large pan, fry the onion and garlic in the oil until soft and transparent, remove from the pan and set aside to cool.

3. Wash the spinach and wilt using the same large pan as before. Place the wilted spinach in a sieve over a bowl to catch any juices and squash using the back of a spoon to remove as much excess water as possible.

4. Melt the Fresh Mint Jelly in a small pan until runny.

5. Beat the egg with the ricotta and nutmeg. Season. Stir in the feta, Fresh Mint Jelly, onions, garlic and spinach.

6. Brush a 20cm round cake tin with a little of the melted butter. Line with sheets of filo brushing each sheet of filo with the melted butter and off-setting the pastry sheets to form a rough star shape. Spoon the cheese and spinach mixture into the middle of the pastry. Fold the overhanging pastry up and over the top of the pie filling. Brush with a little more melted butter and sprinkle with the sesame seeds.

7. Bake for 25-30 mins or until the pastry is golden brown and crisp. Serve warm, straight from the oven or cold with salads or as part of a picnic spread.

Recipe courtesy of Tracklements

Kale Packed Mac 'N' Cheese

Serves: 4

You will need

250g bag kale, thick stalks removed
250g macaroni
1 leek, sliced
25g butter
25g plain flour
350ml semi skimmed milk
150g Cheddar cheese, grated
2 tsp English mustard

Directions

1. Preheat the oven to 200oC, gas mark

2. Cook the kale in a large pan of boiling water for 3 minutes, remove with a slotted spoon and cool under cold water, squeeze out the excess liquid. Add the macaroni to the boiling water and cook for 9-10 minutes, adding the leek for the last 2 minutes. Drain well and return to the pan.

3. Meanwhile, melt the butter in a small pan, stir in the flour and cook for 1 minute. Off the heat gradually blend in the milk, then bring to the boil, stirring until thickened. Stir in 100g cheese and the mustard, season well.

4. Stir the sauce into the macaroni with the kale and transfer to an ovenproof serving dish, sprinkle with remaining cheese and bake for 25 minutes until golden.

Cooks tip

Try using any shaped pasta instead of macaroni. This is a great way to use up odd bits of different cheeses in the fridge.

Recipe courtesy of Discover Great Veg

Spinach, Paneer and Spiced Chickpea Pie

Serves: 4-6

You will need:

2 tbsp olive oil
1 large or 2 small red onions, finely chopped
2 garlic cloves, finely chopped
1 tsp mustard seeds
1 tsp medium curry powder
1 tsp ground turmeric
½ tsp ground coriander
¼ tsp chilli powder
1 tsp sugar
1 tbsp plain flour
400g tin of chopped tomatoes
200ml coconut milk
150g drained tinned chickpeas
80g baby spinach leaves
225g paneer, cut into cubes
50g butter
6 sheets of filo pastry
Black onion seeds, for sprinkling (optional)
Salt and freshly ground black pepper

1 x 2-litre shallow ovenproof casserole pan

Directions

1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the oil in your casserole pan, add the onion and fry for 4–5 minutes or until it’s beginning to soften and caramelise. Add the garlic, all the spices and the sugar, lower the heat and cook for a further 2–3 minutes. I sometimes add a splash of water so that the spices don’t catch on the pan.

2. Keeping the heat low, sprinkle over the flour and stir well to combine with the spices. Quickly add the chopped tomatoes and coconut milk, increase the heat and bring up to a gentle simmer. Add the chickpeas and spinach and bubble gently for 4–5 minutes. Remove from the heat, stir in the paneer and season generously with salt and pepper. Leave to cool slightly.

3. Melt the butter in small saucepan over a medium heat. Brush a sheet of filo with melted butter and lay over the top of the spinach, chickpea and paneer mixture. Brush the remaining sheets of filo with melted butter, loosely scrunch them up and place them on top of the first piece of filo. Brush any remaining butter over the top. Sprinkle with black onion seeds, if you like.

4. Bake the pie in the oven for 25–30 minutes or until the pastry is golden and the filling is piping hot. Serve immediately.

Recipe courtesy of Higgidy Family Kitchen 'The Cookbook' by Camilla Stephens

Lentil, Pepper & Spinach Balti


Serves: 4 

You will need:

300g basmati rice
1 tbsp vegetable oil
1 onion, chopped
1 red pepper, diced
100g balti curry paste
400g can lentils, drained
400g can chopped tomatoes
260g spinach

Directions

1. Boil the rice according to pack instructions, then drain well.

2. Meanwhile, heat the oil in a large frying pan. Add the onion and pepper and fry for 4-5 minutes, until softened.

3. Stir in the balti paste, lentils and chopped tomatoes and bring to the boil. Simmer for 1 minute, then add the spinach and stir until wilted. Serve with the cooked rice.

Recipe and image courtesy of Waitrose & Partners






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