In celebration of World Vegetarian Day, we've compiled a list of 8 heavenly recipes that will make meat seem like a distant memory.
If you think a delicious meal has to include meat, think again! These 8 recipes are full of flavour and look just as appetising in the flesh.
1 large beetroot, gratedIngre
1/2 bunch of frisee, leaves separated
1 bunch of broccolini, woody ends trimmed, thinly sliced
4 stalks of kale, stalks discarded and leaves torn
3 tablespoons roughly chopped activated walnuts
1 large handful of mixed fresh
Herbs (such as mint, flat-leaf parsley, dill and chervil)
Seeds of ½ pomegranate
3 tablespoons goji berries (optional)
3 tablespoons hulled tahini
2 tablespoons apple cider vinegar or lemon juice
2 tablespoons extra-virgin olive oil
Pinch each of sumac and ground cumin
Sea salt and freshly ground black pepper
4 soft-boiled eggs, peeled and halved
Sesame seeds, toasted (optional)
To make the dressing, combine all of the ingredients in a bowl and whisk well.
To make the salad, place all the ingredients in a large bowl. Add the dressing and gently toss until everything is evenly coated. Season with salt and pepper.
Arrange the salad on a platter, then top with the eggs. Season with more salt or pepper, if desired, and sprinkle on sesame seeds (if using) to finish.
Recipe courtesy of Chef Pete Evans, excerpted from the 10-week program, The Paleo Way.
SERVES: 2 | PREP: 15 MINS | COOKING TIME: 10 MINS
1 bunch fresh asparagus, trimmed, halved diagonally
8 individual cherry tomatoes, halved
2 x 65g slices sourdough bread, toasted
2 tbs light cream cheese
1 tsp fresh basil, leaves to garnish
1 x 3 second spray oil spray
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place asparagus and cherry tomatoes, cut-side up, on prepared tray and lightly spray with oil. Bake for 8 minutes or until asparagus is just tender.
Toast bread and spread with cream cheese. Top with asparagus and tomatoes. Serve sprinkled with basil.
Recipe courtesy of Weight Watchers.
SERVES: 4 | PREP: 15MINS | COOKING TIME: 15 MINUTES
250g wholemeal penne pasta
2 tsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 zucchini, thinly sliced
1 tsp finely grated lemon rind
¼ cup (60ml) lemon juice
2 x 400g cans chickpeas, rinsed, drained
1⁄3 cup (50g) fat-free semi-dried tomatoes
1⁄3 cup (25g) finely grated parmesan cheese
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and zucchini and cook, stirring, for 3 minutes or until zucchini is just tender. Add rind, juice, chickpeas and tomatoes and stir until hot.
Add zucchini mixture to pasta. Season with salt and freshly ground black pepper. Serve hot or cold sprinkled with parmesan.
Tip: To transport this meal, place pasta mixture in an airtight container before adding the
parmesan. Place parmesan in a snap-lock bag. Transport in a chiller bag and keep chilled until
required. Reheat in microwave (if desired) and sprinkle with parmesan just before serving.
Recipe courtesy of Weight Watchers.
SERVES: 6 | PREP: 15 mins | SKILL LEVEL: 1 (Easy)
1 kg ripe tomatoes
200 g two-day-old rustic bread, e.g. pasta dura
1 clove garlic
125 ml extra virgin olive oil
10 g (2 tsp) salt
Whites of 3 hard-boiled eggs, chopped
100 g serrano ham, chopped
Olive oil, for drizzling
Wash the tomatoes, and roughly chop. Place in a blender and blend to a smooth purée. Pour the purée through a fine sieve over a bowl to remove the seeds and skin, and discard those. Return the purée to the blender.
Break the bread into small pieces, into the blender. Peel and chop the garlic and add to the blender.
Add the olive oil and season with the salt. Blend to a smooth purée.
To serve, pour into bowls, decorate with egg and ham, and a drizzle of olive oil.
500 gm seasonal mushrooms
150 gm butter
50 ml balsamic vinegar
2 slices brioche
1 punnet red vein sorrel
Place a sauté pan on medium to high heat.
When pan is warm add 100 gm of butter, add eshallots and cook for 2 mins then add mushrooms.
Toss the mushrooms, when mushrooms are cooked remove and drain.
Place another pot on high heat and add remaining butter.
When butter reaches noisette add balsamic and emulsify to together. Allow balsamic to reduce by 1/2.
Roast the brioche and then crumble and allow to dry out. Fold through garlic and parsley.
Sauce with balsamic and garnish with sorrel and sprinkle with brioche crumbs.
2 cups firm organic tofu, cubed
1 bunch chopped kale
1 cup canned chickpeas
2 tbsp tomato relish
½ cup diced red onion
1 tbsp chia seeds
Juice of half a lemon
For the tomato relish - put 1 cup of sundried tomatoes, 2 ripe tomatoes, a handful of basil and olive oil and pressed fresh garlic as required into a blender. Blend for a few minutes and store in the fridge for various uses.
Sauté the onion in the pan, add tofu and cook until both ingredients start to brown in colour.
Add 2tbsp of tomato relish, chickpeas and chopped kale. Cook until the kale starts to wilt.
Squeeze lemon juice over the top and season with salt and pepper.
Sprinkle with chia seeds for a supercharge.
Serve in a bowl as is or with your favourite toast.
3 tbsp vegetable oil
½ tsp mustard seeds
60g chopped onion
6g fresh ginger, peeled and finely chopped
60g frozen peas
1 tbsp coriander powder
1 tsp cumin powder
¼ tsp red chilli powder
½ – ¾ tsp garam masala
1–2 tsp dried mango powder, or to taste salt, to taste
600g potatoes, boiled until soft, peeled and crushed into large lumps
4 tbsp chopped fresh coriander leaves
1 packet filo pastry
5 tbsp melted butter, for brushing
2 tbsp sesame seeds (optional; you can also use poppy or nigella seeds)
This samosa recipe is simplified by using shop-bought filo pastry, which gives a light and crispy covering, rather than the heavier gram-flour dough traditionally used. The filling is delicious with a mixture of sweet, spicy, tart and buttery flavours in each mouthful. Indian tea-time snacks tend to be vegetarian, but we always have a batch of mini cocktail samosas made with minced lamb in the freezer for unexpected guests, to be served with drinks to whet their appetites. Serve with green or tamarind chutney.
Heat the oil in a small non-stick saucepan and fry the mustard seeds for about 10 seconds until they splutter. Add the onion and ginger and cook for 2 minutes over a high heat. Add the peas and give the pan a good stir, then add the spices, salt and a splash of water. Cook for 1 minute, then add the potatoes and coriander and cook for 2–3 minutes. Taste and adjust seasoning.
Preheat the oven to 200°C/400°F/gas mark 6. Unroll the pastry, peel off one piece, then cover the remainder with cling film and a damp tea towel to prevent it drying out. Lay the first piece of pastry flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways. Brush again with the butter and fold in the other end to make a long triple-layered strip. Halve the strip crosswise – your strip needs to be only about 10cm long.
Place one rounded teaspoon of the filling at one of the short ends of the strip, leaving a 2cm border. Fold the right corner diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding this way until you reach the end of the strip. Brush the outer surface with the butter. Place on a baking sheet and cover while you make the rest of the samosas. Before baking, sprinkle with sesame seeds, if using. Bake in the centre of the oven for 30–35 minutes until golden and crisp, turning halfway. Serve with green or tamarind chutney.
SERVES: 2 | PREP: 10MINS | COOKING TIME: 15 MINUTES
2 individual multigrain tortilla
2 tbs tomato paste
¼ medium red onion, finely chopped
1 large zucchini, thinly sliced
1 tsp dried oregano
50g goats cheese
45g reduced-fat mozzarella cheese
2 tbs fresh basil
2 cup mixed salad leaves
Place wholegrain tortilla on a large baking tray and spread with tomato paste. Top with onion, zucchini, a sprinkle of dried oregano, goats cheese and reduced fat mozzarella cheese.
Bake in preheated oven to 220°C or 200°C fan-forced until base is crisp and cheese has melted. Top with fresh basil leaves and serve with mixed salad leaves.
Recipe courtesy of Weight Watchers.
For more delicious vegetarian recipes click here.