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vegetarian recipes

Jamie Oliver’s mushroom and squash vegetarian Wellington with gorgeous buttery puff pastry is a handy hit on any table. This gorgeous, nutritious treat is warming, indulgent and super easy to whip up, meaning less stress for your Christmas dinner prep!

Bursting with flavor and goodness, you can’t go wrong with this simple and tasty Christmas feast!


1 small butternut squash, halved lengthways and seeds scraped out

olive oil

1 small dried red chilli, crumbled

½ teaspoon ground cinnamon

1 tablespoon coriander seeds

1 sprig fresh rosemary, leaves picked and chopped

2 red onions, peeled and sliced

sea salt

freshly ground black pepper

1 small bunch fresh sage, leaves picked

100g vac-packed chestnuts, crumbled

2 slices sourdough bread

3 cloves garlic, peeled

1 lemon

20g butter

250g chestnut mushrooms, finely sliced

200g Swiss chard or spinach, washed

50g pine nuts

25g sultanas

500g all butter puff pastry

1 free-range egg

1 splash milk


Preheat the oven to 200ºC. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.

Meanwhile, heat a saucepan over a medium heat, then add a splash of olive oil and the onions. Season well with salt and pepper and cook gently, stirring occasionally, until softened and lightly browned. Add the sage and crumbled chestnuts to the pan for the last few minutes of cooking.

While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic. Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon.

Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth.

Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side.

Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Fry until golden. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat.

Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling.

To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix.

Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy!


It is Monday, meaning that if you are trying to stick to the Meatless Monday movement, it's time to try and find a tasty vegetarian recipe for dinner. 

Because reducing your consumption of meat is good for your health, for your wallet and for the planet, we have decided to help you and gather some crazy tasty recipes you will absolutely love.

You're welcome!

1. Baked mac & cheese

2. Vegetarian dirty thai fried quinoa

3. Black bean and guac burrito

4. 5-ingredient coconut curry



5. Lentil sweet potato chili

6. Crispy black bean and feta tacos



Whether you are a bona fide vegetarian or just someone conscious of their meat intake, plant-based recipes are now probably a part of your diet. 

There are countless benefits to eating vegetarian meals, such as increasing your vegetable intake (and therefore your fibre and vitamin intake), saving money and making a gesture for the environment.

The following recipes will give you loads of inspiration on what to cook for Meatless Mondays and all the other days of the week!

1. Tagliatelle with vegetable ragu

2. Courgette pancakes with feta and peppers

3. Vegetarian pad thai

4. Roasted vegetable lasagne

5. Cauliflower cheese

6. Spinach and ricotta crumble


7. Spicy black bean fajitas with avocado salsa

8. Stuffed sweet potatoes

9. Kale penne carbonara

10. Tomato, olive oil and basil pizza

11. Lentil burgers

12. Butternut squash wedges with crispy kale and houmous



Veganuary is one of the biggest food trends this year.

Eliminating meat, fish and dairy from our diet can be challenging, but a vegetarian diet can be perfectly balanced if executed correctly. 

While we are conscious to limit our meat consumption on a yearly basis, going vegetarian for a whole month is a strong health commitment and a great way to realise that we don't need meat every single day of the week.

To help you find inspiration for a month of meat-free meals, we have gathered some delicious recipes you will love having in your repertoire:

1. Mushroom and cauliflower penne

2. Roast cauliflower and falafel bowl

3. Thai red curry with vegetables

4. Green lasagna rolls

5. Rich mushroom and lentil ragu recipe

6. Quick vegan enchiladas with sweet potato sauce

7. Roasted butternut penne with pistachio pesto

8. Lentil meatballs with burst tomato pasta

9. Chipotle and black bean chilli

10. Chickpea feta tabbouleh

11. Sundried tomato, spinach and mushroom tofu quiche

12. Sweet sesame tahini noodles

13. Loaded Mexican style sweet potato skins

14. Sweet potato and blue cheese frittata

15. Roasted cauliflower tacos



One of the hardest parts about kicking off a plant-based or vegan diet is finding ways to enjoy the meals you're used to without scrimping on taste.

Foodie and blogger Amy Mulvaney is going vegan for a month, and she's been sharing a whole host of simple, budget-friendly and – above all – tasty recipes with us throughout her journey.

Her latest recipe is for these seriously tasty roasted and stuffed red pepper cups. "Whenever I’m stuck for ideas for what to make for dinner, I always make these," says Amy.

"They’re easy to make, they’re filling and delicious, and it looks like you put a lot more effort into making them than you actually did! 

"To keep these vegan, I’m omitting turkey mince and cheese on top, but feel free to add them in."

Roasted and Stuffed Red Pepper Cups


  • 2 red peppers
  • One packet microwaveable or boil-in-bag brown rice
  • ½ onion
  • ½ courgette
  • 6 button mushrooms
  • 2 tomatoes
  • 1 tsp garlic powder
  • 1 tsp chilli powder


  1. Preheat oven to 175 degrees C.
  2. Slice off the top of the peppers.
  3. Cook the rice as per instructions.
  4. Chop up all the vegetables and any remaining pepper from the tops.
  5. Mix the vegetables, garlic powder, chilli powder and rice together. Add any extra vegetables that you like.
  6. Stand the peppers on a lined baking tray and fill with the vegetable mixture.
  7. Pop the peppers in the oven and cook for 15-20 minutes until roasted.
  8. Serve and enjoy!

Amy Mulvaney blogs about all things lifestyle, beauty and fashion over on What She Does Now.