Need some new ideas for veggie meals

Perez

One of my favourites...

SPAGHETTI WITH LENTIL SAUCE

4 oz red lentils
9 oz wholewheat spaghetti
14 oz can tomatoes
1 oz walnuts, chopped
1 large onion, chopped
2 tablespoons tomato puree
1 vegetable stock cube
¼ pint hot water
1 oz butter or margarine
1 oz wholemeal flour
1 garlic clove, crushed
1 teaspoon oregano
knob of butter or margarine

Cook the lentils in sufficient water until tender, drain and set aside. Melt the butter and sauté the onions and garlic over a low heat until transparent. Stir in the flour with a wooden spoon, crumble the stock cube into the ¼ pint of hot water and gradually add this to the onion mixture, stirring continually.

Add the tomatoes, tomato puree, walnuts, oregano and lentils, bring to the boil, cover and simmer for 15 minutes. Meanwhile cook the spaghetti, drain well. Stir in a knob of butter or margarine to coat the strands. Serve on a warm dish with the lentil sauce poured over. Season with salted black pepper to taste.

Perez

A favourite with my brother and I when we were kids... Bit of effort needed preparing but the results are very tasty!

CORNISH VEGETABLE PASTIES


¾ lb (225g) shortcrust pastry (bought puff pastry is better)

For the filling:
2oz (55g) margarine or butter
1 onion, sliced
1 carrot, peeled and diced
1 parsnip, peeled and diced
1 potato, peeled and diced
4 tablespoons cooked peas
1oz (30g) wholemeal flour
¼ pint (140ml) vegetable stock
Seasoning to taste
½ teaspoon marjoram
4 oz (115g) grated Cheddar cheese – optional (BUT ESSENTIAL!)
Milk to glaze

1. Make up the pastry, divide into four pieces, and roll each one into a circle (cutter/pasty former from Lakeland Plastics is easier!).

1. Melt the fat in a pan and fry the sliced onion gently until it is soft but not browned.

1. Add the diced carrot, parsnip and potato to the onion. Stir well, then cook briefly before adding a spoonful or two of water and covering the pan. Simmer gently for 10 minutes or until the vegetables are tender.

1. Stir in the peas. Sprinkle the flour over the mixture, cook for a minute, then pour in the stock. Continue cooking until the sauce thickens.

1. Add seasoning, marjoram and cheese, if using it. Cool the mixture slightly.

1. Divide the vegetables between the pastry circles. Brush the edges with water and fold in half, pressing the edges together to seal. Brush lightly with milk. Transfer to an oiled baking sheet and cook in the oven at 400oF/200oC (Gas Mark 6) for 30 minutes.

Perez

Mediterranean Melt

With Sainsbury’s Be Good to Yourself mozzarella

Serves 4, preparation time 10 mins, cooking 50 mins

What you need

750g pack baby new potatoes
1 red and 1 yellow pepper, deseeded & chopped
3 cloves garlic, peeled & chopped
5ml spoon olive oil
salt & freshly ground black pepper
4 ripe tomatoes, chopped
2 x 125g packs Sainsbury’s Be Good to Yourself Mozzarella, drained & diced
20g pack fresh basil, torn

268g cal, 8g fat, £1.60 per serving

1. Preheat the oven to 220’C, 425’F, Gas mark 7
2. Place the potatoes and peppers in a roasting tin and toss with the garlic, oil and seasoning. Place in the preheated oven, roast for 40 minutes, then stir in the tomatoes and sprinkle over the mozzarella.
3. Cook for a further 10 minutes or until the mozzarella is melted.
4. Stir through the basil and serve immediately for a delicious lunch or supper.

I also added an medium onion cut into largish chunks to the potatoes etc.

Perez

Hope you enjoy!