The 16th May marks the start of National Vegetarian Week, a whole week dedicated to scrummy veggie goodness with vegetarian recipes.
Sometimes it can be daunting trying something new, especially if you’re a dedicated meat eater, but once you take the first few steps to the vegetarian way of life, we doubt you’ll look back.
If you’re curious about vegetarian food and want to try some recipes to ease yourself in, look no further. Below are five simple vegetarian recipes that’ll get you whipping up veggie delights before you know it. No meat, no problem – these recipes are packed with flavour, simplicity and healthy goodness.
Tuck into National Vegetarian Week with The Glass House retreat and enjoy these simple but scrummy vegetarian recipes below:
Although these recipes are delicious, they are not Glass House recipes.
This easy, throw-it-together recipe is the perfect veg-filled dinner that’ll fill you up and significantly add to your 5-a-day. The best thing about this recipe? You can customise it to make it your own.
Don’t like courgette? Substitute for baby corn. Like a little more kick to your food? Double up on the chilli. You can even make this medley mix vegan by removing the feta and using your favourite green or red vegan pesto.
Make this meal for one, four, ten or more, just add more ingredients (and maybe a slightly bigger pan). It’s a guaranteed success for dinner guests too. Who doesn’t love a tasty and healthy pasta dish?
- 4 of your favourite veggies (1 pepper, 2 courgettes, 2 red onions, baby tomatoes)
- 4 tbsp red pepper pesto
- Feta, crumbled for garnishing
- 2 gloves garlic
- 1 tsp mixed herbs
- Chilli flakes to taste
- Olive oil
- Rocket for garnish
- Chop your choice of veggies into chunks and place on a baking tray
- Dice your garlic
- Lightly drizzle the veggies with oil, season to your taste and add the garlic, making sure all the veggies are nicely coated
- Place in the oven for around 30 minutes, turning halfway, until cooked and golden
- Cook the spaghetti
- Once the veggies and spaghetti are cooked, drain the spaghetti and mix in the veggies and pesto
- Plate up, sprinkle on the feta and garnish with rocket
This hearty bake will warm your soul. Packed with goodness, this bean bake will soon become a firm favourite during National Vegetarian Week and beyond- plus it’s so simple to make.
Meal for one? Make the same amount and take it for lunch the next day (or two).
Make it vegan: simply serve without cheese or use a vegan alternative
- 400g tin of kidney beans
- 400g tin butter beans
- 400g tin chickpeas
- 4 carrots
- 2 leeks
- 2 x 400g tins of chopped tomatoes
- Cheddar cheese for the topping
- Seasoning (mixed herbs, cumin, chilli)
- Vegetable oil
To make (it’s very easy):
- Dice the carrots and leeks, then gently fry them in a pan with a light dash of vegetable oil
- Add all the beans, chickpeas, tomatoes and seasoning
- Bring to the boil and leave to simmer for 30-40 minutes. Stir every few minutes
- Transfer into an ovenproof dish
- Sprinkle your grated cheddar (or vegan) cheese on top
- Place in the oven until the cheese melts
- Serve with crusty bread
There are so many veggie curry recipes to try and experiment. However, when you come home from work, the gym or even after a lounging day, sometimes all you want is a simple recipe you know you love. For end of the day ease, this recipe uses frozen veg, but you can always use fresh if you prefer.
Even better, this recipe can be made vegan.
- 1 white onion
- 2 garlic cloves
- A tin of coconut milk
- A tin of chopped tomatoes
- 1 chopped red chilli (optional)
- 400g mixed frozen veg
- ¼ pint vegetable stock
- Vegetable oil
- 2 tsp korma paste (or your preferred curry paste)
- 1 tsp cumin
- 1 tsp curry powder
- Dice the onion and garlic, then gently fry with vegetable oil in a large pot/pan
- As all your frozen veggies are pre-prepped, once the onions are soft, add them to the mix
- Keep the veg moving until mostly defrosted, then add curry paste, curry powder and cumin
- Mix in the chopped tomatoes
- Simmer for 10 minutes
- Slowly add the coconut milk, stirring as you go
- Slowly add the stock, adding small amounts at a time to give you your desired consistency
- Stir and simmer for 15-20 minutes
- Season to taste
- Serve with rice
When it comes to comfort food, it doesn’t get much better than mac and cheese. There’s something about cheese and pasta that just warms the soul. This vegetarian staple takes less than half an hour to make and can be enjoyed with your favourite green veg – we’d highly recommend broccoli as it’s high in vitamin C and A.
Make it vegan: swap the butter, cheese and milk for your favourite vegan alternative and enjoy!
- 500g macaroni pasta
- 1 ½ ounce butter
- 1 ½ ounce plain flour
- ½ pint milk
- 100g grated cheese and extra for topping
- ¼ jar of jalapenos in brine
- To start, cook your pasta and finely slice your jalapenos
- Melt the butter in a pan and slowly add the flour, combining the two to make a roux
- Slowly add the milk, a bit at a time, and mix until smooth
- Once you have a smooth mixture, add the cheese and stir until melted
- You should now have a lovely, smooth cheese sauce
- Add your sliced jalapenos
- To add a bit of extra spice and flavour, add a few teaspoons of jalapeno brine into the cheese sauce. The amount you add is personal preference but don’t make the sauce too runny – sometimes less is more
- Drain the pasta and add to an ovenproof dish
- Pour over the cheese sauce and mix
- Add a few extra jalapenos to the top and sprinkle on your cheese
- Place in the oven until the cheese has melted, then serve with your favourite green veg
Soups are great! They’re easy, healthy, versatile, and perfect for at-home eating or on the go in a flask. This Moroccan vegetable soup is a great take on a classic vegetable soup, and the Greek yoghurt topping really adds something special.
This soup is perfect for using loose vegetables in your cupboards and fridge. Choose to leave the yoghurt out or opt for a vegan alternative for a great plant-based dinner.
- 1 red onion
- 4 carrots
- 3 parsnips
- ½ butternut squash, peeled
- 1 small potato
- 2 cloves garlic
- 1 tbsp ras el hanout (or curry powder)
- 1 ½ tbsp olive oil
- 1 ¼ litre veg stock
- 6 tbsp Greek yoghurt with finely chopped mint to serve
- Chop all the veggies into chunks and place on a baking tray
- Sprinkle over the ras el hanout, garlic and seasoning
- Bake for 30 minutes, turning halfway through, until golden
- Transfer cooked veg into a large saucepan and pour over the hot stock, simmer for 5 minutes
- Puree into a soup with a blender
- Serve with yoghurt
Once you start cooking vegetarian recipes, you’ll soon find they’re simple, tasty and easy to customise – much like vegan meals. You’ll get your 5-a-day much quicker and feel better for it.
Although National Vegetarian Week is just for a few days, we’d encourage vegetarian eating throughout the year, as it’s not only great for your health, but for the planet too.
Need some meal inspiration or a break from cooking? Visit us at The Glass House where all our meals are made with plant-based goodness. Enjoy delicious dishes such as plant-based pancakes, sushi vegetable rolls, chilli taco salad and a whole host of smoothies.