Meatless meals

NaughtiusMaximus

Here's a couple of very tasty egg based recipes:

https://www.gordonramsay.com/gr/recipes/north-african-eggs/
I use halved cherry tomatoes instead of regular ones, add a shake of worcester sauce and for a little extra kick I don't de-seed the chill.

https://www.nigella.com/recipes/mexican-scrambled-eggs
As with the previous recipe, I use cherry tomatoes and don't de-seed the chilli.

Doom_and_Gloom

SpikyHedgehog wrote: »

Sainsbobs are also selling it in the chilled vegetarian section and in the prepped veg section. I haven't tried it yet though.

I found jackfruit in tin there. It's not organic but i believe it was £1.20 for the tin. It's summer pride 'brand'. May not be available in all stores though. I got it a while ago and have yet to try it .

Vegan bibimbap.
Vegan pizza.
Veggie stir fry with rice/noodles.
Veggie fajitas; bean, mushroom, tofu, tempeh, could use jackfruit.
Veggie curry with rice/quinoa/potatoes etc.
Veggie chilli with rice/quinoa/potatoes etc.
Stuffed butternut squash/peppers.
Onigiri/onigirizu/sushi veggie options. (I like aduki onigiri and umeboshi onigiri and eat this twice a week or more)
Soup; lentil, miso, veg etc
Of course you can do salads, include things like roasted butternut squash seeds (roast the seeds from a squash in smoked paprika, chilli powder a little salt and some pepper), sunflower seeds, pumpkin seeds etc and maybe a dressing or just some thahini or houmous. Salads don't have to be boring at all.

Sorry I have ideas and rarely follow recipes to the letter.

Prinzessilein

I was veggie for a time...then went back to the omni life...however, I still eat regular veggie meals...partly because ethically sourced meat is a little expensive, and partly because some veggie food is just so tasty!



I will share a favourite curry recipe...even die-hard carnivores have been know to wolf down portion of this! It's really easy to make - the toughest bit is gathering together all the ingredients!

Coconut, chickpea and Courgette Curry (Adapted from a Riverford recipe)

2tbsp oil
1 onion, peeled and sliced
400g courgettes - wiped and sliced
400g tin of chickpeas - drained
400ml tin of coconut milk
4 tomatoes - chopped up
1tspn each of cumin, mustard seeds, turmeric and coriander
1 cinnamon stick
1 tbsp tomato puree
About 4cm ginger - peeled and finely chopped
I chilli chopped (deseeded if you want a milder curry)
200ml veg stock

In a large pan, heat the oil, add the onion, when they start to cook, add the spices and the tomato puree - cook for a couple of minutes.
Add the stock and the coconut milk and cinnamon stick - simmer for about 15 minutes.
Add the veggies - cook until the courgettes are tender (should be 10 to 15 minutes)
Remove the cinnamon stick and serve.

I like to add a good double handful of fresh, rinsed, spinach just for the last minute or so - it only needs to wilt.
I serve this with naan bread (I cheat and buy this!) but feel free to serve with rice.


And an everyday family fave quickie...

Himmel und Erde (Heaven and Earth)

Equal weight of potatoes and apples which you cook together...different parts of Germany cook them in different ways - some mash them together with butter and nutmeg, then make them into patties and lightly fry them....I like them pan fried together with onions....either way they go REALLY well with a veggie sausage!


And a really useful using-up-the-leftovers recipe


Auflauf

Whatever leftovers you have...cold cooked pasta is the perfect base, plus chopped up veggies...a cut up veggie sausage could be thrown in to the mix...whatever is at the back of the fridge....layer these into an ovenproof dish ...add some grated cheese if you have a bit

Then you beat up some eggs with milk (or sour cream but this is MSE so we go for milk!) and season well...pour this on top of your scraps ...maybe dot with a bit of butter...and bake until the egg mixture is risen and cooked.

You can add a topping of breadcrumbs and/or cheese if you like

dangerbadger

I eat mostly vegan, and my current favourite meal is butternut squash falafel. No measurements, cause Im just a chuck it all in type of person, but roughly:

Few cans of chickpeas
1 or 2 large onions, sauteed til soft and starting to caramelise
Flesh of one large roasted butternut squash
Cumin
Coriander
Garlic (powdered or fresh)
Smoked paprika
Splash of tamari
Black pepper

Blitz it all up until as smooth or chunky as you like, (if it's too sloppy, chuck in some bread crumbs) make it into golf ball sized spheres, bake til they're crispy on the outside.

caronc

One I discovered earlier this year and have made loads since is https://thecookreport.co.uk/tomato-halloumi-bake/ if you want replace the tumeric, cumin & paprika can replaced with a couple of tablespoons of mild curry powder.



Spanakopita (Greek spinach & cheese pie) is another firm favourite, I don't follow a recipe as such but this looks pretty close to how I make it.

[Deleted User]

I'm very fond of 'Bowl Food' and often make us a Buddha Bowl that is cooked basmati rice, spiced roasted butternut or sweet potato (spices are cumin, coriander, tiny bit of cinnamon and pinch of paprika and chilli), diced avocado, quick pickled red onion, spicy chick peas in slightly curried coconut milk and wilted spinach with a lemon tahini sauce and a scattering of toasted cashew nuts on top. A little pfaff to get all the component parts together but totally toothsome when you do!

Brambling

I'm another one who cooks by eye, stuffed peppers are a tasty meal and can use up odds and ends from the fridge. Sorry no measurements it's normally what's in the fridge or LOs

I soften my peppers in the microwave first, cut them long ways through the stalk and remove seeds, place cut side down in a dish add about an inch of water cover and cook for about 5 minutes

Whilst cooking prepare filling this can be LO cooked rice, couscous, bulgur wheat or a grain of your choice with lots of veg

Cut up a section of veg, try to keep it roughly the same size, not too big. It depends what's in the fridge so often onion, garlic, courgette, broccoli (I keep the stems for this) carrots, LO green beans etc - 'sweat' off the veg by lightly frying in a little oil, you can add a little water if it starts to stick, I usually soften rather than brown it. Add chilli or herbs of choice

Once the veg is soften add the cooked grains and mix together. Place the peppers in oven dish and stuff with above mix. You can add feta cheese which holds it shape when cooked and slice tomatoes on top. Cook in oven for about 20 mins

Gem-gem

Hubby and I live our meat and fish but I do try and make sure that we have at least veggie day a week.
On the rare occasion that we go out for an Indian meal. I normally have all vegetarian dishes. I love lentil dahls, aloo gobi, sag aloo and a sweet potato and spinach curry.
Hm Cheese and onion Quiche always goes down well.
Jacket potato with baked beans
Vegetable lasagna
Quorn mince - to make a chilli con carne
Quorn 1/4 pounders in a bun with red currant jelly on one side, mustard on the other, rocket and tomato.
Ricotta and spinach ravioli - (fresh pasta) with a sauce
Roasted vegetables then mixed with a flavoured cous cous. Then either eaten with salad, olives and feta or goats cheese; Or stuffed in a pepper.

JIL

Here's my nut roast recipe.
Bag mixed nuts from Lidl
A few spring onions
100g cheese (I like smoked cheddar)
5 slices bread brown or granary works best.
An egg, salt and pepper.

Make breadcrumbs out of the bread, chop the onions, whizz up the nuts but leave some chunky. Grate the cheese, beat the egg. Mix it all together and pop into a lined loaf tin. Bake for about half an hour. Slice up and serve. This freezes really well. You can add in leftover roasted veg such as butternut squash or parsnips, grated carrot, pumpkin seeds, anything really.
The mixture is also good on big mushrooms and baked. Use a little stilton or some cream cheese with garlic and herbs.


Pancake gallete.
Use a greased deep round cake tin.

Make six pancakes and set aside.
Make a ratatouille, with aubergine, courgettes, pepper, tomatoes, onion.try not to make it runny.

Lay one pancake in the bottom of the tin, add some ratatouille, sprinkle on some cheese, mozzarella is good, cover with a pancake and repeat.finish with a pancake and top with some grated cheese. Bake for half an hour, serve it cut into wedges.

JennyP

My favourite veggie recipe:

https://www.bbc.com/food/recipes/slow_cooker_chickpea_12414


I also love spanakopita but I make it with puff pastry rather than fill and add a spreading of tomato puree.



I buy ready made Puff pastry, chop into five equal portions and freeze four. Roll out so it's thin rectangle and cut in two. Then soread with puree.



For filling, fry garlic (usually use wild garlic from our freezer) and spinach (straight from freezer). In a bowl, beat one egg and set a bit aside. Add half a packet of feta (chopped first) and then the spinach and garlic. Put this mix onto the pastry and fold to make triangles. Glaze with the remaining egg and bake for about 20-25 mins. I guess the temperature. Probably about 180 but depends on what else I am doing with the oven!!!