Easy, cheap Vegetarian recipes?

pollypenny

I make cashew nut fritters.

It's a thick white sauce, with crushed cashew nuts stirred in, so that it is stiff.

Let it set in fridge for about 30'mins, before flouting, dipping in batter and frying.

dandelionclock30

pollypenny wrote: »

I make cashew nut fritters.

It's a thick white sauce, with crushed cashew nuts stirred in, so that it is stiff.

Let it set in fridge for about 30'mins, before flouting, dipping in batter and frying.

Sounds nice, but I cant have that at the moment as I need to slim down. Also what are nice are corgette fritters and beetroot fritters where you grate the veg, get the water out, dip it in a stiff batter and shallow fry.If I remember Nigel Slater did these in his Simple Suppers series.

Tommelise

We eat vegetarian most of the time, some of our favorite recipes are:

Cauliflower, eggplant, and potato in herb sauce (Sabzi korma)

Warm salad of chickpeas, chilli and feta

Spicy Cauliflower with Braised Tomato

Lentils, aubergines, tomatoes and Herbs by Yotam Ottolengi

- also take a look at the other vegetarian recipes by the guardian

kittendothroar

Not veggie but eat mostly veggie here..can't link to my own blog but if you search through my name you should find it - lots of veggie and vegan on there

Some favourites:

Sweet potato bean burgers
Spinach and Chickpea eggah (bit like frittata but with chickpeas in!
Chickpea burgers
Spicy vegetable chickpea pancakes (made with gram flour)
Cheesy 'cauliflower' pizza
Stuffed baked aubergines


Tonight whilst I served with pasta you could serve with couscous I made a tomato sauce by pan frying sliced cauliflower till browned lightly reserve, then fry red onion, courgette and red pepper slices, then a tin of cherry tomatoes and a tbsp dried italian herbs, 1/2 can water and covered, simmer 15 minutes. Was really nice with the toasted cauliflower gave it a new twist! Oh and added some pine nuts too.

Broomstick

I use our quorn mince bolognaise recipe (quorn, onions, diced carrots, tinned tomatoes, herbs and other spare veg if I have them) as mince with veg and mash, or with pasta, or as a filling for courgettes. I scrape out the middle of the halved, uncooked courgettes with a teaspoon, add it to the sauce then refill the courgettes with the mixture, cover with grated cheese and put in the oven (200-ish) for 30-40 mins. I'm sure it would be just as nice with a minimum of cheese and would work well with other stuffable veg too.

B x

gigglybug_2

I love this, especially on a Jacket with cauli cheese, or with rice, broccoli and veggie sausages.

The MILs Dahl recipe

8oz red lentils
2 tsp coriander
1 tsp cumin
1 tsp ginger
1 can (400) chopped tomatoes
1 large onion
1 veg stock cube
1 1/2 tomato cans of water (boiling)
1 small clove garlic
2oz butter
small pinch chilli (optional)

1. Fry onion and garlic in butter
2. Add spices
3. Add tomatoes and lentils
4. Make up stock with water and add to pan
5. Simmer 20 mins

Or a sweet potatoes stew with lots of garlic, cumin, butter beans and herby dumplins

dandelionclock30

whats the quanity of a cup please? is it 8ozs?

-taff

At the risk of sounding obvious, why don't you go to the library and get a vegetarian cookbook to see if there are any ideas in there?

dandelionclock30

-taff wrote: »

At the risk of sounding obvious, why don't you go to the library and get a vegetarian cookbook to see if there are any ideas in there?

I've got plenty of vege cook books thanks, I am interested in what others are having that they recommend. I think its nice to get ideas from others as well as just books.

adouglasmhor

My GF makes a steamed veg suet pudding with mushrooms, onions and gravy in it.
Enchiladas/tacos with spicy tofu (frozen, pressed then shredded) stir fried with peppers and onions and served with guacamole and chili sauce.


and a cup is about a ¼litre.