Veggie Meal Ideas
- Rebecca
- May 12, 2020
- 3 min read
This week is "National Vegetarian Week" so I thought I would share some of my tasty meat free meals to give you inspiration to try them out.
I'm more of a "chuck it all in" kinda cook rather than using an exact measured method, so apologies in advance , but if in doubt, err on the side of caution with spices, do the taste test and adjust to your palette!
Mushroom Lentil Bolagnase
Try using lentils and chopped mushrooms to replace your mince. Used tinned or dried lentils, but dried will require extra liquid and cooking time (around 20-30 mins simmering)
Add in extra veggies such as finely chopped onion, peppers and courgette to get your 5 a day.
Use either tinned or chopped tomatoes and tomato puree for your sauce base and vegetable stock.
Flavour with lots of garlic, paprika and dried herbs such as rosemary, basil, oregano and thyme. Add fresh herbs at the end of cooking for that extra freshness.
Pictured here with beetroot fusilli but it can be served with any type of pasta!
Coronation chick'n
Crushed chickpeas replace chicken in this classic filler. I loosely used the recipe from the Oh She Glows cookbook.
Drain and rinse 1 can of chickpeas then place in a bowl. Add in 1tsp each of turmeric, garlic, curry powder, ginger (chilli if you like it hot!) salt and pepper. Add in a squeeze of lemon juice and a tbsp of vegan mayo (or regular if you prefer). Mash gently with the back of fork or a potato masher, leaving it slightly chunky. I stuffed mine into a toasted wholemeal pitta bread with spinach, cucumber and tomatoes, but use your favourite salad accompaniments and fillings.
Veggie Sausage pasta
A freezer staple of mine is a stash of Linda McCartney sausages! Try the standard vegetarian type or chorizo and red pepper style in this dish.
Similar to the Bolognese sauce, use lots of veggies and tomatoes as the base for the sauce. Add in paprika, chilli, garlic, rosemary, thyme and fresh basil for a herby kick. I served mine with soy bean spaghetti to boost the protein content, but feel free to use regular!
Quinoa, kale and chickpea salad
Make this once in advance if you want it cold, but it is equally delicious warm!
Cook the quinoa according to packet instructions for 1 serving and once you turn off the heat, add in a large handful of chopped kale to allow it to wilt.
Then add in half a tin of drained chickpeas, chopped beetroot and a handful of sun dried tomatoes. Make a dressing using a tsp each of wholegrain mustard, honey and thyme and garlic. Add in 1-2 tbsp lemon juice and mix to combine. Add into the quinoa mix and stir well, allowing it to absorb all the flavours.
Omit the kale and use spinach if you aren't a fan, and mix it up with the salad additions. Try using black beans, kidney beans or cannellini beans instead.
Mexican fajita taco bowl
A fancy looking but easy to make meal- impress your guests with this one!
I made the bowl by placing a wholemeal wrap inside an ovenproof bowl and baked it in the oven on a low heat (arppox150 degrees/ gas mark 3-4)for 20-25 mins. The filling is a bed of mixed leaves topped with veggie mince, red onion, peppers and sweetcorn which I sautéed with fajita spices and tomato purée. You can make your own spice mix using cumin, paprika, chilli, garlic, ground coriander and pepper. Some homemade guacamole can be whipped up using mashed avocado, garlic, salt, a dash of lime juice and sprinkle of chilli. Try houmous, salsa, grated cheese, Mexican rice, refried beans or sour cream as other additions to this Mexican feast.
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