Welcome! Sure to tickle your taste buds, these mouthwatering meals are ideal for any night of the week. Cheap and easy to prepare, nutritious and so tasty, they're all veggie (can be vegan) and there's something to suit every taste. Here you'll find:
Spaghetti Bolognese Smoky Korma and Rice Sausage Pasta Salad Cheese and Tomato Pizza
Spring Vegetable and New Potato Bake
The 'Spring Vegetable and New Potato Bake' recipe was taken from the Vegetarian Society (www.vegsoc.org). All the other recipes were taken from the Viva! guide 'Snappy Veggie Cooking with the Mollster'. This guide may be viewed in full here.
Spaghetti bolognese contains meat, of course, but this veggie version of the popular dish is sure to satisfy even the most blinkered of carnivores. It's vegan too, cheap and tasty yet bursting with hidden vegetables and goodness. Of course, you either love or hate Marmite but if, like me, you can't stand the stuff, just leave it out. The following quantities will produce enough to serve two to four people.
You will need:
250g 'RealEat' veggie mince
1tbs olive oil
1 small onion (finely chopped)
1 carrot (chopped)
1 celery stick (chopped)
1 bay leaf (optional)
400g tinned chopped tomatoes
½ veggie stock cube (dissolved in hot water)
1 pinch dried basil (optional)
1tsp yeast extract (e.g. Marmite, optional)
2tbs tomato puree
1 pack spaghetti
Salt and Pepper (optional)
Method:
1. Lightly fry onion, celery and carrot in oil.
2. Add all ingredients (except spaghetti) to veggie mince and simmer gently for 30 minutes. Cook spaghetti according to instructions.
3. Transfer spaghetti to plates. Remove bay leaf and pour bolognese mixture on top. Season with salt and pepper to taste and serve.
Though kormas are traditionally meat-based, veggie kormas are absolutely delicious. This sweet-tasting, mild korma has a spicy edge to it but is not too hot and the smoky flavour is fabulous. If your meatie friends think veggie food is bland, this will prove them wrong. It's also a 'safe' way to experiment with tofu, for those unsure of this versatile treat. These quantites will produce two generous portions.
You will need:
1 pack basmati rice
1 pack smoked tofu
1 large red onion
2tsp curry powder
2tsp tomato puree
1tbs olive oil
1tbs ground almonds (optional)
6tbs single cream (or Soya Dream, if vegan)
140ml warm vegetable stock (dissolve cubes in warm water)
1 pinch sugar
Method:
1. Begin cooking rice according to instructions given. Chop onion into chunks and fry in oil for 2-3 minutes until soft.
2. Add tofu (chopped into chunks) and fry for a further 2-3 minutes.
3. Stir in curry powder, tomato puree and stock. Add a pinch of sugar and bring to the boil and stir.
4. Turn down heat and allow to simmer for 5 minutes before stirring in the ground almonds and cream or Soya Dream.
5. Transfer basmati rice to plates and pour korma mixture on top then serve.
If you ever find yourself in need of a quick healthy snack, pasta salad is a great option because it's very quick and easy to make and really good for you. Liven it up with some sausage and you have an ideal choice for an easy evening meal. This sausage pasta salad will give you loads of long-lasting energy, is full of vegetables for extra goodness and low in fat but extremely filling, good news if you're slimming! These quantities will produce two generous portions.
You will need:
1 pack pasta (any type will do)
1 pack beansprouts
5 veggie sausages (cook and slice beforehand)
1 large handful spinach and lettuce leaves (chopped)
1 celery stick, tomato, red pepper and garlic clove (chopped)
1tbs chives and parsley (finely chopped)
1 cucumber (diced)
1tbs olive oil
1tbs lemon juice
½tbs vinegar
½ vegetable stock cube
Salt and Pepper (optional)
Method:
1. Begin to cook pasta according to instructions. Add stock cube to water during cooking.
2. Transfer pasta to bowl. Allow to cool then add sausages, vegetables and herbs.
3. Mix olive oil, vinegar and lemon juice in seperate bowl, adding salt and pepper as desired.
4. Pour liquid into dry ingredients and mix well. Transfer to plates to serve.
Pizzas are a great option for veggies on their travels because they're available almost everywhere you go and there are many veggie toppings. This easy recipe will make a small pizza, perfect for one, healthier than any you'll find in a restaurant but still delicious. You can add to or change the toppings to make any pizza you like and once cold, it will make a great luncnbox treat.
You will need:
1 large slice of bread (or a ready-made pizza base)
A little melted margarine (try Pure or Suma, if vegan)
1 large handful of grated cheese (try Cheezly or Scheese, if vegan)
1 onion (sliced)
1 tomato (sliced)
1 red pepper (sliced)
1 tsp tomato puree
1 large pinch of mixed herbs
Salt and Pepper (optional)
Method:
1. Preheat the oven 175C/350F/Gas Mark 4. If using bread as a base, remove the crust.
2. Spread the magarine and tomato puree over the bread or pizza base and place it on a baking tray.
3. Sprinkle the cheese evenly over the base. Add the vegetables and other toppings of your choice.
4. Sprinkle with mixed herbs, salt and pepper to taste. Bake for about 20 minutes and cut into slices to serve.
This dish takes the longest to prepare and cook but the results are well worth the extra effort. Packed with vegetables and mega-healthy, Spring Vegetable and New Potato Bake will be a hit with all the family and these quantities will produce six generous portions. It's a favourite of mine because I love the range of textures and it's so filling. You certainly won't need to snack after this...
You will need:
1kg new potatoes
250ml single cream (or Soya Dream, if vegan)
200g grated cheddar cheese (try Cheezly or Scheese, if vegan)
200g grated mozzarella cheese (try Cheezly or Scheese, if vegan)
300g courgette (sliced)
200g leek (chopped)
1tsp vegetable oil
Sprigs of rosemary (optional)
Salt and Pepper (optional)
Method:
1. Preheat the oven to 180C/350F/Gas Mark 4. Mix the two cheeses together in a bowl.
2. Place the potatoes in a large pan of boiling water. Allow to simmer for 10 minutes then drain and leave to cool.
3. Meanwhile, lightly fry the leek and courgette in the oil. After 7 minutes, transfer to an ovenproof dish and season to taste.
4. Slice the potatoes and place one layer over the leek and courgette then top with one layer of the mixed cheese.
5. Place the rosemary on top of the potato (if used) then add the second layer of potatoes.
6. Add seasoning to taste, top with single cream (or Soya Dream) and cover the bake with foil. Bake for 30 minutes.
7. Remove foil and add the remaining cheese then bake (uncovered) for a further 15 minutes. Cut into pieces and serve with salad.