Easy, cheap Vegetarian recipes?

Chell

10past6 wrote: »

I do baked potato with tinned sardines.

Once the potato is baked, scoop out the potato, mix with the sardines, and scoop back into potato skin, and serve with quiche.

Umm, yummy

Sardines aren't veggie though.

joanie

1st roast veggies in oven...i would use...

2 carrots sliced
1 large onion
½ a leek sliced
small sweet potato(some may find this is too sweet for this dish)
1 pepper sliced
drizzle with oil and roast until tender.
(you can use any veg you like)

then fry about 200g quorn in a little oil.(if I didn't have the quorn mince i would do some veggies sauceages and after cooking - slice them up.

for the sauce I use 1 small carton of cottage cheese mixed with 1 tin 400g chopped toms (add grated cheese if you want)

mix quorn with veg and use half the mix in bottom of lasagne dish - then layer of lasagne sheets (i use the one you don't have to pre-cook) then half the sauce
then veggies / lasagne / sauce and top with grated cheese.

bake for about 30-40 mins gas 4 elec 180

This makes enough for 4 and is great with salad and garlic bread.

Chell

Do a search for the recipe for [FONT=&quot]YELLOW SPLIT PEA AND COCONUT DHAL on these forums, it is very cheap to make and delicious.

Butternut Squash and Chickpea soup - I had this recipe on my PC but got it from another forum ages ago. It freezes really well. [/FONT][FONT=&quot]
[/FONT]

1. 1 Butternut Squash
2. 1 Onion
3. 1 Red Chilli
4. 1 Tin Chopped Tomatoes
5. 1 Tin Chickpeas
6. 2 Teaspoons Cumin
7. 1 Teaspoon Cinnamon
8. 2 Garlic Cloves
9. 850mls Vegtable stock (1.5 pints)

Preparation:

1. Peel and chop squash and onion.
2. Crush Garlic Cloves
3. De-seed and finely chop chilli

Instructions:

1. Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.
2. Add the chilli, garlic and spices, stir and cook for 15 seconds.
3. Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.
4. Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.

[FONT=&quot]Let it cool a little, blend, and then add the remaining chickpeas

Homemade bean burgers are simple to make, I don't have the recipe on this computer but it is basically chopped onion, grated carrot, garlic, egg, breadcrumbs, tin kidney beans, tin chickpeas, tomato puree and some spices such as dried cumin and some fresh corriander. I use a food processor to chop things but add the beans last so they are a little chunky still. Use a little flour to shape them into burger shapes and pop in the oven.

Very simple - cooked pasta with pesto and creme fraiche, I add sweetcorn and mushrooms too. Not many brands of pesto are veggie though. I can't find veggie cheese in Asda to make my own.

I am going to make the vegetable crumble from this link later in the week.
[/FONT] [FONT=&quot]
[/FONT]

10past6

chelltune wrote: »

Sardines aren't veggie though.

Opps, I missed the "Veggie" :eek: :rotfl:

want2bmortgage3

I'm going to try one of those recipes suggested above and i'll report back my verdict!! I'll also post some of my own at some point! Just want to be sure they are good ones, and try them a few times before posting, I'm new to cooking!

Chell

want2bmortgage3 wrote: »

I'm going to try one of those recipes suggested above and i'll report back my verdict!! I'll also post some of my own at some point! Just want to be sure they are good ones, and try them a few times before posting, I'm new to cooking!

Just be brave, bung things in and hope for the best. I think trial and error works with with veggie food, half the things I make regularly are made up or quite different from the original recipe.

want2bmortgage3

Thanks Chell, I really dont have the confidence just yet, I still feel I need instructions and recipes to follow! Hopefully one day I'll gain the confidence to just be able to cook without a recipe.

want2bmortgage3

i am trying the potato pie recipe from mhe tonight, including the tomatoes and cheese grated on top. very basic but i have a feeling it will taste good!

LameWolf

This is the first recipe I had the confidence to do for Mr LW. This amount serves 2. The microwave setting I use for this is 900 watts. Adjust time to suit your own micro, or experiment - the recipe is quite forgiving.

INGREDIENTS:
Approx 1 oz sunflower marg
Approx 1 oz plain flour
Milk (just under half a pint)
7 to 8 oz pasta (I use fusilli because it drains better than penne)
Quarter of a medium onion, finely diced
2 to 6 tomatoes (6 if using cherry toms, 2 if BIG ones), chopped up
Salt'n'pepper to taste, preferably freshly ground
Small handful of dried mixed herbs.
2 rashers Quorn Bacon Style Strips, cut into pieces (OPTIONAL)
A cereal-bowl ful of grated cheese. Mature Cheddar is very good.

Melt marg in microwave, stir in flour. Gradually add milk and stir in to make a Roux. Microwave 30 secs, stir, microwave another 30 secs, stir, microwave another 30 secs. Add more milk if needed (ie if it seems a little thick).

Cook pasta according to packet instructions.

Add ALL the other stuff EXCEPT THE CHEESE to the Roux mix. Stir well.
NOW add the cheese, stirring in gradually. Microwave 30 secs. Stir. Mircowave another 30 secs, having set the pasta to drain.

Divide pasta between 2 plates, pour sauce mix over, and enjoy.

kellitots

Mmm, these all sound lovely!

One of my faves= good ol' lentil soup!

Cook lentils according to packet (mine take 10+35mins)

Whilst lentils are cooking:
Sweat onions + a few mushrooms in a seperate pan with a little oil/butter
Add a little veg stock + any veg you have lying around to onion pan (I use frozen veg usually, a pack goes a long way)
Simmer, adding herbs/spices to taste

When lentils are done:
Drain water from lentils and rinse
Take out some of the veg from stock pan (if you want whole pieces of veg)
Add about half the lentils to the stock pan + stir
Blitz contents of stock pan with hand blender (if it's too thick add more stock or water)
When blitzed, add whole lentils/veg, stir, enjoy!

Sorry my quantities are non-existent but this is really one to experiment with and it's very hard to get wrong! The only thing I'd say is be careful how much stock you add as it's a lot easier to add more, than make it un-watery after it's done! (I guess you could add cornflour..)

It's also fantastic with roasted veggies..mmm roasted pepper and tomato soup, roasted butternut squash/pumpkin/sweet potato soup, and so on!

Sorry, I know soup is really obvious! but it's really filling especially with lentils, can be as cheap as you want, you can use up veggies that are wilting a bit and I managed to get about 8 portions of veggies in my last one

xxx