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.
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.
Super Green Spaghetti
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!
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.
Vegetarian Christmas Recipes
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.
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.
Jamie Oliver 15 Minute Meals
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.
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.
Veggie Filo Snake
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.
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.
Jamie's Delicious Veg Packed Recipes
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.Today marks the beginning of National Vegetarian Week.I have a lot of respect for vegetarians. I’m not quite sure why they get a whole week dedicated to them (when is omnivore week, eh?) but if I have learnt one thing since joining Jamie Oliver, it’s that most of us eat far too much meat.
Somewhere along the line, particularly in the UK, meat has become the central theme of most meals. Like a star footballer it’s always first on the team sheet, and everything else has to fit around it. It’s not necessarily healthy and it’s definitely very expensive, but I’m as guilty of it as anyone.
Mixed Veg Pasta
There are countless reasons why it shouldn’t be the case, too. I’m not going to bang on about too much meat being bad for you, but I will say that substituting a meat for a vegetable once a day means seven extra portions of veg a week. Depending on how you prepare it, it will be lower in fat too. That’s not to be sniffed at.
But the best reason I’ve ever heard for going veggie a couple of times a week may surprise you (it surprised me when someone first said it, and then surprised me again when I soon found myself agreeing with them); sometimes, vegetarian food is tastier.
I strode out into the desert of meat-free meals and found myself in an oasis. I’ve discovered all manner of gorgeous recipes that have never been near an animal. And contrary to the cries of “rabbit food!” all across the world, I’ve also found the tastiest salad in the world (sweet potato, feta, pine nuts and rocket). Tell my 16-year-old self I’d grow up to say that sentence and he’d have laughed you out of his dark, poster-clad room.
Giant Veg Rosti
I’m not saying we should all go vegetarian (I mean, bacon – come on) but I think the following five recipes might just tempt you to at least give a meat-free Monday a go. We’ve picked our absolute favourite veggie recipes to convince you that meat-free doesn’t mean compromise.
Something about this recipe just makes me smile. Maybe it’s the bright yellow colour, the sweet, spicy flavours or that fact that it’s a curry twice as tasty as a local takeaway (well, mine at least), but still healthy enough to eat every day. We don’t recommend this though.
It ain’t late summer yet, but then, it doesn’t need to be to try this beautiful tart. The sweet roasted tomato and tangy cheese are just fantastic together, and the light filo pastry makes sure it’s not a heavy meal. Not all cheeses are vegetarian as they use animal rennet, which comes from a calves stomach, so check the packaging if you’re an ethical vegetarian and find one that’s suitable. Make sure it’s a good cheese though, because this quiche lives and dies by it.
Quick & Easy
It’s not a beautiful dish, but it has serious rustic charm and flavours that will absolutely knock your socks off. It’s loaded with big, bold ingredients – garlic, tangy tomato, earthy aubergine, salty caper and fragrant herbs – and they come together into one gorgeous soft whole. It’s an Italian masterpiece, and even better with a nice grilled flatbread for mopping.
The Mexicans know how to do breakfasts. Ditch that bacon sandwich and coffee, because this
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