We love going meat free. While some of us at Jamie HQ are totally vegetarian, we all make a point of having a totally meatless day at least once a week in the office.
There are plenty of reasons to remove meat from one’s diet, both personally and for the environment, and if it’s done correctly we really believe it can be an absolute joy. Check out five of our absolute favourite vegetarian recipes below, and if you don’t already, start making some space in your weekly meal plans for veggie cooking.
Even those only vaguely capable of cooking from scratch will usually have a go-to tomato-based pasta sauce recipe. This recipe is the mother of them all, however; it’s cooked twice – once in the oven and once on the hob – for the best rich sauce that clings to the rigatoni.
Recipes From Jamie Oliver's Cookbook 'veg'
This corker from 15-Minute Meals is still one of our all-time favourites, both in and out of the vegetarian category. A perfect combo of cauliflower, chickpeas and pineapple, this brilliantly fast vegetable curry gets that full-on, fragrant flavour in double-quick time.
We reckon that spinach and ricotta is hands-down one of the finest fillings out there, with its soft creaminess and hint of spice from the nutmeg – just make sure your brand of ricotta is vegetarian. This cannelloni is an impressive but simple pasta dish that kids will love to help you cook – the uncomplicated flavours will appeal to developing and developed tastes alike.
We keep coming back to this amazing dish when we talk about the vegetarian diet. It’s probably one of the most rustic and charming recipes we have, and its flavours are incredible – garlic, tangy tomato, earthy aubergine, salty caper and fragrant herbs come together to make a gorgeously sloppy dish. It’s an Italian masterpiece that can be served either as a warm side or cold antipasto, or better yet, hot and with a big hunk of bread.
Vegan Recipe Ideas
Veggie chilli is an absolute staple for a vegetarian diet. It’s easy to do well, but with the right recipe, it can be mind-blowing. We have that recipe right here, from ex-Fifteen apprentice Kerryann Dunlop’s Food Tube book; full of good stuff and makes the perfect midweek vegetarian meal for the family.
Make sure to check out the rest of our awesome vegetarian recipes, and learn more about the wonderful world of veg at the Vegepedia.Four vegetarian dishes you’ll keep coming back to: cauliflower katsu curry, mushroom stroganoff, a fiery pasta soup and a cottage pie with porcini and Marmite
Heat the oven to 190C (170C)/gas 5. In a blender, cover the porcini with 600ml boiling water. Trim, wash and slice the leeks 2cm thick, then scrub the carrots, swede and celeriac and chop to roughly the same size.
Versatile Veggie Chilli
Drizzle two tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for one minute to crisp up, then transfer to a plate with a slotted spoon. Add the cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper, then cook for 30 minutes, stirring regularly.
Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter and milk, and season to taste. Peel and quarter the onion, add to the porcini in the blender, along with the Marmite and tomato puree, and whizz until smooth. Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
Tip the lentils (juices and all) into the veg pan, bring to a boil, then season to taste. Spoon over the mash, place on a tray, bake for 30 minutes, or until light golden and bubbling at the edges, then sprinkle over the crispy rosemary. Serve with simple steamed seasonal greens – it’s a winner!
Best Jamie Oliver Vegetarian Recipes
Heat the oven to 180C (160C fan)/350F/gas 4. Cut six chunky cauliflower slices, straight through the stalks, around 2.5cm thick (use up the leftover stalks by making my simple pickle). Season the cauliflower slices all over with sea salt and leave aside (this will draw out the natural moisture). Meanwhile, finely slice the chillies and place them in a bowl with a pinch of salt. Finely grate over the zest of two limes, then squeeze over the juice and leave to lightly pickle.
Put 100g of the flour into one bowl, beat the eggs in another, and tip the breadcrumbs into a third. Coat the cauliflower slices in the flour, dunk in the beaten egg, then dip, press and coat in the breadcrumbs. Place on an oiled baking tray and push down to compact. Bake for 45 minutes, or until golden and crisp.
Meanwhile, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks, reserving the leaves. Fry in a large pan on a medium heat with a tablespoon of oil and the spices for 15 minutes, stirring regularly. Stir in 50g of flour and the mango chutney, followed by a litre of boiling water. Whisk together, then simmer for 15 minutes, or to your preferred consistency, stirring occasionally. Taste and season to perfection with salt and black pepper. Cook the rice according to the packet instructions, then drain. Serve the rice and sauce with the crispy cauliflower, chilli pickle, lime wedges and reserved coriander leaves.
Our Favourite Budget Friendly Vegetarian And Vegan Recipes
Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
Place a large nonstick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for five minutes (this will bring out the nutty flavour), stirring regularly. Drizzle in a tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers. After three minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add a quarter of a teaspoon of paprika, the creme fraiche and parsley leaves, then toss together.
Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper. Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.
Vegetarian Recipes From Jamie's Book Veg
I like to pull out the chillies, chop them into a paste and serve them as an angry (fiery) condiment for stirring back through the soup, to taste.
300g butternut squash 1 carrot Olive oil 4 fresh red chillies 1 onion 2 garlic cloves 300g dried wholemeal penne Salt and black pepper 1 x 400g tin borlotti beans 1 x 400g tin quality plum tomatoes 2 sprigs fresh rosemary Extra-virgin olive oil 1 tsp red-wine vinegar
Peel the squash (deseed if needed) and scrub the carrot, then chop into 1cm chunks, and place in a large casserole pan on a medium heat with two tablespoons of olive oil. Prick and throw in the whole chillies (this will give you a warming, gentle heat), then cook for 10 minutes, or until lightly golden, stirring regularly.
Greens Mac 'n' Cheese
Peel and finely chop the onion and garlic, then add to the pan and cook for a further 10 minutes, or until softened and caramelised.
Wrap the pasta in a clean tea towel and bash with a rolling pin to crack and break it up (give it some welly!), then stir into the pan with a pinch of sea salt and black pepper. Tip in the beans (juices and all) and scrunch in the tomatoes, along with three tins’ worth of water. Pop the lid on and simmer for 20 minutes, or until thickened and the pasta is cooked, stirring occasionally.
Meanwhile, strip the rosemary leaves into a mortar, add a pinch of salt and bash to a paste with the pestle, then muddle in three tablespoons of extra-virgin olive oil and the vinegar. Swirl into the pan and serve up.
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