Vegetarian Recipes

Halloumi and Vegetable Skewers

Ingredients

  • 250g halloumi cheese, cubed
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 courgette, sliced into thick rounds
  • 1 red onion, cut into wedges
  • 200g cherry tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • Salt to taste
  • Black pepper to taste
  • Wooden skewers, soaked in water
  • Fresh mint leaves for garnish

Method

  1. Soak wooden skewers in water for 30 minutes
  2. In a bowl, whisk together olive oil, lemon juice, oregano, thyme, and garlic
  3. Season with salt and pepper
  4. Add halloumi cubes to the marinade
  5. Add pepper chunks, courgette, onion wedges, and cherry tomatoes
  6. Toss everything to coat in marinade
  7. Let marinate for 15-20 minutes
  8. Thread vegetables and halloumi onto skewers alternately
  9. Preheat grill or griddle pan to medium-high heat
  10. Lightly oil the grill grates
  11. Place skewers on the grill
  12. Cook for 3-4 minutes per side
  13. Turn carefully to cook all sides evenly
  14. The halloumi should be golden and vegetables charred
  15. Remove from heat when everything is cooked through
  16. Garnish with fresh mint leaves
  17. Serve immediately with tzatziki or hummus

Sweet Potato and Black Bean Tacos

Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 1 can black beans, drained and rinsed
  • 8 small tortillas
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 2 tablespoons olive oil
  • Salt to taste
  • 1 avocado, sliced
  • Fresh coriander, chopped
  • Sour cream for serving
  • Lime wedges for serving

Method

  1. Preheat oven to 200°C (180°C fan)
  2. Place cubed sweet potato on a baking tray
  3. Drizzle with 1 tablespoon olive oil
  4. Sprinkle with smoked paprika, cumin, and chilli powder
  5. Season with salt and toss to coat
  6. Roast for 25-30 minutes until tender and slightly crispy
  7. Flip halfway through cooking
  8. Heat remaining olive oil in a pan over medium heat
  9. Add diced onion and cook for 5 minutes
  10. Add minced garlic and cook for 1 minute
  11. Add black beans and stir to combine
  12. Cook for 3-4 minutes until beans are heated through
  13. Season with salt to taste
  14. Warm tortillas in a dry pan or microwave
  15. Spoon roasted sweet potato onto each tortilla
  16. Add black bean mixture on top
  17. Top with sliced avocado
  18. Sprinkle with fresh coriander
  19. Add a dollop of sour cream
  20. Serve with lime wedges

Caprese Pasta Bake

Ingredients

  • 400g penne pasta
  • 500g cherry tomatoes, halved
  • 250g mozzarella balls, halved
  • 100g fresh basil leaves
  • 4 cloves garlic, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 50g parmesan cheese, grated
  • Salt to taste
  • Black pepper to taste
  • Fresh basil for garnish
  • Balsamic glaze for drizzling

Method

  1. Preheat oven to 200°C (180°C fan)
  2. Cook pasta in salted boiling water until al dente
  3. Drain pasta and set aside
  4. In a large baking dish, combine cherry tomatoes and sliced garlic
  5. Drizzle with 2 tablespoons olive oil
  6. Season with salt, pepper, and dried oregano
  7. Roast in oven for 15 minutes until tomatoes start to soften
  8. Remove dish from oven and add cooked pasta
  9. Tear basil leaves and scatter over the pasta
  10. Add halved mozzarella balls
  11. Drizzle with remaining olive oil
  12. Sprinkle grated parmesan over the top
  13. Return to oven for 10-12 minutes
  14. The cheese should be melted and bubbly
  15. Remove from oven and let cool for 2 minutes
  16. Garnish with fresh basil leaves
  17. Drizzle with balsamic glaze
  18. Serve immediately

Spicy Chickpea Curry

Ingredients

  • 2 cans chickpeas, drained and rinsed
  • 1 can chopped tomatoes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 400ml coconut milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon chilli flakes
  • Salt to taste
  • Fresh coriander, chopped
  • Juice of half a lemon

Method

  1. Heat vegetable oil in a large pan over medium heat
  2. Add diced onion and cook for 5 minutes until soft
  3. Add minced garlic and grated ginger
  4. Cook for 1-2 minutes until fragrant
  5. Add curry powder, cumin, turmeric, and garam masala
  6. Stir for 1 minute to toast the spices
  7. Add chopped tomatoes and stir well
  8. Add drained chickpeas and mix to coat with sauce
  9. Pour in coconut milk and stir to combine
  10. Add chilli flakes and season with salt
  11. Bring to a simmer and reduce heat to low
  12. Cook for 15-20 minutes, stirring occasionally
  13. The sauce should thicken and chickpeas should be tender
  14. Add lemon juice and stir through
  15. Taste and adjust seasoning if needed
  16. Garnish with fresh coriander
  17. Serve with rice or naan bread

Creamy Mushroom Risotto

Ingredients

  • 300g arborio rice
  • 1 litre vegetable stock, warm
  • 250g mixed mushrooms, sliced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 150ml white wine
  • 50g parmesan cheese, grated
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped

Method

  1. Heat vegetable stock in a saucepan and keep it warm
  2. Heat olive oil in a large pan over medium heat
  3. Add chopped onion and cook for 3-4 minutes until soft
  4. Add sliced mushrooms and cook for 5 minutes until golden
  5. Add minced garlic and cook for 1 minute
  6. Add arborio rice and stir for 2 minutes until coated
  7. Pour in white wine and stir until absorbed
  8. Add one ladle of warm stock to the rice
  9. Stir continuously until the stock is absorbed
  10. Continue adding stock one ladle at a time
  11. Keep stirring and adding stock for about 20 minutes
  12. The rice should be creamy and tender but still have a slight bite
  13. Remove from heat and stir in butter and parmesan
  14. Season with salt and pepper to taste
  15. Cover and let rest for 2 minutes
  16. Garnish with fresh parsley
  17. Serve immediately while hot