It’s National Vegetarian Week! Whether you’re a long-term veggie, new to vegetarianism or occasionally have a meat-free Monday you will likely have noticed vegetarian cookings rise in popularity in recent years.
Despite this, vegetarian food is sometimes thought to be a bit, well...boring. Also, vegetarian cooking can be scary if you’re new to it; how can you make a filling and exciting veggie dish for the family if it’s your first time cooking one?
Vegetarian dishes can be exciting, filling and enjoyed by vegetarians and meat-eaters alike. No matter your dietary preferences, this is the week to celebrate the wonderful world of veg and the great recipes it has to offer!
Take a look at some of our veggie recommendations from Cookpad below to inspire your next meat-free Monday!
Seitan is a meat substitute made from gluten which has become popular as a vegetarian alternative to fast-food favourites like fried chicken. Nowadays you can get hold of it in most supermarkets, otherwise you can make your own using flour. Keith’s version makes seitan out of flour and corn-flour, which is then grilled, making this recipe perfect for summertime barbecues!
Pinkblanket’s Tofu in Indian Spinach Curry
A vegetable curry is always a tasty way to make a filling vegetarian dish. In fact, with an estimated 20-40% of its population thought to follow a meat-free diet, India is well-known for its vegetarian cuisine. Pinkblanket's recipe uses tofu in a rich spinach gravy and is also vegan. If you eat dairy you could swap out the tofu for paneer, a hard Indian cottage cheese and make a saag paneer, otherwise this recipe is delicious as is.
Rekha’s Vegetarian Sausage Rolls
This simple and delicious recipe is perfect for lunch boxes and picnics alike. Rekha uses pre-made vegetarian sausages and adds cumin to the homemade pasty for some extra flavour. If homemade pastry is a step too far, pre-made pastry is available in supermarkets.
Siobhan’s Enchiladas with Coriander Lime Rice
Siobhan’s recipe uses halloumi marinated in a fajita seasoning as the main filling of these enchiladas. The enchiladas are baked in a tomato sauce and are accompanied by zesty lime rice, making this dish a flavourful favourite perfect for mid-week dinnertime.
Lasagne is a teatime classic and needs no explanation. This version has a bit of a twist, instead of a tomato sauce this recipe uses spinach, butternut squash and three types of cheese: ricotta, mozzarella and parmesan. Parmesan is not always vegetarian, it uses animal rennet to harden the cheese, but vegetarian alternatives are available in most supermarkets.
Laura’s Vegan Thai Green Curry
As Laura explains, Thai Green Curry is often associated with chicken, but her recipe shows how easy it is to swap out meat for vegetarian substitutes, especially in curries. This recipe is fragrant, full of flavour and uses butternut squash and aubergine in place of chicken, helping you to get that 5 a day in too.
Natalie's Feta and Bulgar Wheat Patties
These patties are perfect for kids and grown-ups too. The bulgar wheat is delicately spiced with parsley, garlic and chilli and the patties have little nuggets of salty feta cheese hidden in them for more flavour. You could enjoy these patties on their own with a side of veg, otherwise serve them in a burger bun with fries as a vegetarian fakeaway.
Main photo credit: Yui Miles