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All tagged vegetarian meals
These asparagus and sweetcorn fritters make a fabulous brunch and can be made ahead. They are also a great lunch alongside a salad. They are very versatile and can be eaten cold, added to a lunch box or picnic. Add a poached or fried egg and that’s good for anytime of day to fuel or refuel. Very handy for picnics and kids savoury snack.
Butternut squash is one of our favourite winter ingredient as it is so versatile, colourful and filling with its high fibre content. Good quality chickpeas are essential to make this soup insanely smooth and creamy. Ras el Hanout if you don’t know it is an excellent blend of spices bringing warmth without being too “hot” spicy. Very very simple comfort food at its best. Even better if you make double and keep for another lunch or evening.
These corn and quinoa fritters make a fabulous brunch and can be made ahead. They are also a great lunch alongside a salad. They are very versatile and can be eaten cold, added to a lunch box or picnic. When asparagus are not in season I would swap for a sliced avocado.
We love the lebanese salad tabbouleh and here we have paired it with quinoa and halloumi to ensure more protein. The added protein will help to keep you fuller for longer and keep those blood sugars stable.
A salad with halloumi is always a winner for us. Easy to put together and can be enjoyed on its own or added to a lunchbox and taken to work.
A lovely warm salad that will take you through from Autumn to Spring. I used a jar of Brindisa chickpeas but these can be substituted with tinned to keep the cost down. I have used raw beetroot that I have grated. However you could use a pouch of ready steamed beetroot that is now available from supermarkets.
Soups are a wonderful way to pack essential nutrients into a delicious meal. One of my favourite taste combo is chilli and ginger anti teams up perfectly with all the winter root vegetables. This is a treaty soup you can happily eat on it’s own or with a nice slice of garlic grated toasted sourdough. I always add a little crunch with lots of seeds to serve. Leave out the chilli if you have young kids who don’t fancy it. Oh and that little bit of bacon, if you chose to use it, makes such a difference.
Soups always help making lunch quick, easy and healthy. The secret, as always, is in the planning and prepping! If you want your soup to keep you full until supper, you need to make sure it contains some protein and healthy fats. This soup contains coconut cream ticking both boxes. You could always swap for greek yoghurt, but the coconut does work really well with the garam masala spice. Perfect comfort food!
I make this soup using my slow cooker, but you could do in an AGA, or slowly on a stove.
I love a soup for lunch during the colder months - but so many just leave me hungry a few hours later. The reason is they just don’t contain enough protein or fat. We often add lentils to our soups for this reason, but when I had some leftover quinoa in the fridge I decided to use this instead. The result is this delicious soup. So easy to prepare - just put all the ingredients in a roasting tray in the oven and then blend and add the quinoa.
Soups make an easy lunch in the colder months. They are easy to prepare ahead and can be taken into work in a thermos flask. The key to a soup keeping you sustained for the rest of the day is to include some protein and healthy fats. In this soup we have two sources of protein and healthy fats - the coconut milk and the almond butter. If you are allergic to nuts just leave the almond butter out it won’t make this any less delicious.
My husband loves a creamy mushroom soup - but we’ve recently discovered an intolerance to dairy so he’s gone dairy free. I have used some coconut milk to give this a creamy feel - but it doesn’t taste too coconutty as I’ve balanced with tamari sauce. You can blitz this smooth - or leave a little chunky it’s up to you.
This recipe came about at the beginning of the 2020 lockdown when suddenly I had a massive surplus of carrots. I needed to get inventive as the family were getting bored of steamed carrots! My husband loved this and it instantly became a great way of using up a carrot surplus! If you don’t have the parsnip or sweet potato, just add more carrots!
I came up with this recipe during Lockdown. My daughter was getting fed up with the amount of meat her brothers were demanding at mealtimes and was begging for some vegetarian meals. Although the title states curried, this is a very mild flavour as my daughter doesn’t like super heat - she’s more of a masala girl! It’s super quick to make and so can easily be rustled up alongside other meals. You can eat this on its own, or add some brown rice for a slightly more substantial meal.
