Summer Recipes for Vegetarians

BBQ Chickpea and Cauliflower Flatbreads with Avocado Mash

Move over avocado toast, this is the new vegetarian go-to!

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Author: The Good Housekeeping Test Kitchen

Recipe type: Vegetarian

Serves: 4

Calories: 500 (per serving)

INGREDIENTS

· 12 oz. small cauliflower florets

· 1 tbsp extra-virgin olive oil

· Salt

· BBQ Chickpea "Nuts"

· 2 ripe avocados

· 2 tbsp. lemon juice

· 4 flatbreads or pocket less pitas, toasted

· 2 tbsp. roasted salted pepitas

· Hot sauce, for serving

INSTRUCTIONS

1. On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt; roast in 425 degree F oven for 25 minutes along with one-fourth recipe BBQ Chickpea "Nuts."

2. Mash avocados with lemon juice and pinch salt; spread all over flatbreads. Top with roasted cauliflower, chickpeas and pepitas. Serve with drizzle of hot sauce.

Grilled Asparagus and Shiitake Tacos

For a fresh spin on Mexican, try these stellar vegetarian tacos.

Prep time

15 mins

Cook time

5 mins

Total time

20 mins

Author: The Good Housekeeping Test Kitchen

Recipe type: Vegetarian

Serves: 4

Calories: 350 (per serving)

INGREDIENTS

· 3 tbsp canola oil

· 4 garlic cloves, crushed with press

· 1 tsp ground chipotle chili

· ½ tsp Kosher salt

· 8 oz. shiitake mushrooms, stems discarded

· 1 bunch green onions, trimmed

· 8 corn tortillas, warmed

· 1 cup of homemade or prepared guacamole

· Lime wedges

· Cilantro sprigs

· Hot sauce, for serving

INSTRUCTIONS

1. Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle, and salt. Add asparagus, shiitakes, and green onions; toss to coat. Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes. Grill shiitakes and green onions until lightly charred, turning occasionally; 4 to 5 minutes. Transfer vegetables to cutting board.

2. Cut asparagus and green onions into 2-inch lengths and slice shiitakes. Serve with corn tortillas, guacamole, lime wedges, cilantro, and hot sauce.

Huevos Rancheros

Enjoy this Mexican inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of a tortilla. It’s spicy, filling and full of flavour.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Niamh Hempenstall

Recipe type: Vegetarian

Serves: 4

Calories: 540

INGREDIENTS

· 2 tbsp olive oil

· 1 small onion diced

· 2 garlic cloves, crushed

· 400g can of red kidney beans, drained and rinsed

· 1 tsp ground cumin

· ¼ tsp chili powder

· ½ tsp dried oregano

· 4 eggs

· 4 small flour tortillas, warmed

· 1 large tomato, diced

· Handful pickled, jalapeño peppers, roughly chopped

· 30g cheddar, grated

· 1 avocado, peeled, de-stoned and diced

· 1 lime, half juiced, half cut into wedges, to serve

· Chopped coriander, to serve

INSTRUCTIONS

1. Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.

2. Stir in the beans, cumin, chili powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.

3. Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.

4. To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.

Roasted Brassicas with Puy Lentils and Halloumi

Baharat, bay and walnuts… Baharat is a spice blend that’s used across the Middle East. It’s available from ottolenghi.co.uk.

Cook time

50 mins

Author: Jamie Oliver

Recipe type: Vegetarian

Serves: 4-6

Calories: 770

INGREDIENTS

· olive oil

· 1 heaped teaspoon Baharat

· 4 cloves of garlic

· 250 g puy lentils

· 1 litre organic vegetable stock

· 1 fresh bay leaf

· 2 lemons

· extra virgin olive oil

· 100 g walnuts

· 1 large bunch of mixed soft herbs (parsley, mint, chervil)

· 250 g halloumi cheese

· 2 tablespoons runny honey

INSTRUCTIONS

5. Preheat the oven to 220ºC/425ºF/gas 7.

6. Cut the broccoli and cauliflower into even-sized florets, then spread out in a single layer in a roasting tray. Drizzle with olive oil, sprinkle with Baharat and season with sea salt and black pepper.

7. Toss in the unpeeled cloves of garlic, then spread everything out in the tray and pop in the oven. Roast for 20 to 25 minutes, or until the veg is cooked through and charred on the outside.

8. Pop the lentils in a medium-sized pan, pour over the hot stock and add the bay leaf. Gently bring to the boil over a medium heat, then reduce to a simmer and cook for 25 to 30 minutes, or until they’re cooked but still retain some bite. Drain and set aside.

9. Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil.

10. Toast the walnuts in a dry frying pan over a medium heat. Pick and chop the herb leaves, then toss with the walnuts and set aside.

11. Toss the hot lentils through the garlic dressing, followed by the roasted veggies, herbs and nuts.

12. Pour a lug of olive oil into a medium-sized, non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden.

13. Drizzle over the honey and fry for 1 more minute, until sticky and caramelised. Scatter the halloumi over the salad and serve immediately.

Summer Ratatouille Salad

‘With freshly picked tomatoes, courgette flowers and herbs, this is the perfect summer side – or just add goats’ cheese to make it the main event!

Cook time

35 mins

Author: Jamie Oliver

Recipe type: Vegetarian or vegan, gluten-free

Serves:4 (side dishes)

Calories: 125

INGREDIENTS

For the salad:

· 2 Romano peppers

· 1 aubergine

· 400g of baby courgettes with flowers

· Olive oil

· 90g tinned plum tomatoes

· 1 tbsp sherry vinegar

· 400g ripe tomatoes, ideally a mixture of cherry and heritage

· 2 handfuls of fresh mixed herbs; basil, chives and parsley

· 1 handful of mizuna leaves

INSTRUCTIONS

1. Heat a griddle pan until searingly hot. Grill the peppers on both sides until blackened, then transfer to a bowl and cover with clingfilm.

2. Slice the aubergine and half the courgettes into long strips – if you have any courgette flowers leave them whole. Using the same pan, grill the aubergine, courgettes and their flowers (if using) until slightly charred; transfer to a bowl, season, and drizzle with oil.

3. Carefully peel the skin from the seared peppers and tear them into strips. Add to the bowl with the aubergines and courgettes.

4. Scrunch the tinned tomatoes in your hands and add to the bowl. Drizzle in the sherry vinegar and a little extra oil if desired. Mix well.

5. Halve or slice the fresh tomatoes and chop most of the herbs, leaving a few leaves whole. Slice the remaining uncooked courgettes into rounds and toss in a separate bowl with the fresh tomatoes, herbs and mizuna. Season and drizzle with olive oil. Serve the two-salad bowls together with grilled lamb or goat’s cheese.

Supercarb Loaded Sweet Potatoes

Pile spuds with veggies, cheese and herbs for a filling super carb diet dinner!

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: The Good Housekeeping Test Kitchen

Recipe type: Vegetarian

Serves: 4

Calories: 345 (per serving)

INGREDIENTS

· 4 medium sweet potatoes

· 1 can (15 oz.) of black beans, rinsed and drained

· ¼ cup of crumbled feta

· ¼ cup of roasted red peppers

· 3 tbsp extra-virgin olive oil

· 3 tbsp finely chopped parsley

· ¼ tsp salt

INSTRUCTIONS

1. With a small knife, poke sweet potatoes all over; arrange in a large microwave-safe baking dish. Microwave on High 10 to 12 minutes or until easily pierced with knife.

2. Combine black beans, feta, roasted peppers, olive oil, parsley, and salt. Cut lengthwise slits in tops of sweet potatoes. With fork, scrape sweet potato flesh to fluff; add black bean mixture to each potato half, packing to fit. Bake at 400 degrees F on foil-lined baking sheet 10 minutes or until beans are hot.

Sweetcorn Fritters with Eggs and Black Bean Salsa

Get 4 of your 5-a-day in this healthy brunch dish!

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Sarah Buenfeld

Recipe type: Vegetarian

Serves: makes 4 servings

INGREDIENTS

For the fritters and egg:

· 1 tsp rapeseed oil

· 1 small red onion (85g), finely chopped

· 1 red pepper, deseeded and finely diced

· 100g wholemeal self-raising flour

· 1 tsp smoked paprika

· 1 tsp ground coriander

· 1 tsp baking powder

· 325g of canned sweetcorn, drained

· 6 large eggs

For the salsa:

· 1 small red onion (85g), finely chopped

· 4 tomatoes (320g), chopped

· 2 x 400g cans of black beans, drained

· 1 lime, zested and juiced

· ½ x 30g pack coriander, chopped

INSTRUCTIONS

1. Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment.

2. Heat the oil in a small pan and fry the onion and pepper for 5 mins until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, pepper, corn and 2 of the eggs, then mix together well.

3. Spoon eight mounds of the mixture onto the baking tray, well-spaced apart, then flatten slightly with the back of the spoon. Bake for 20 mins until set and golden.

4. Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. If you're following our Healthy Diet Plan, serve four fritters on the day you make them, topped with half the salsa and the poached eggs. Chill the remaining fritters for another day. Reheat them in a pan or microwave and serve with 2 more poached eggs and the remaining salsa.

Veggie Lo Mein

A vegetarian spin on a Chinese takeout classic!

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: The Good Housekeeping Test Kitchen

Recipe type: Vegetarian

Serves: 4

Calories: Roughly 460 (per serving)

INGREDIENTS

· 1 large onion

· 2 tsp fresh ginger

· 8 oz. whole-grain spaghetti

· 10 oz. frozen chopped broccoli

· 1 ½ cup of frozen shelled edamame

· 2 cups of shredded carrots

· 10 oz. baby spinach

· 2 tbsp toasted sesame oil

· ¼ cup of lower-sodium soy sauce

· 2 tbsp balsamic vinegar

· 4 large eggs

INSTRUCTIONS

1. Thinly slice 1 large onion. Peel and grate 2 teaspoons fresh ginger. Set aside.

2. Cook 8 ounces whole-grain spaghetti in large pot of boiling water as label directs. Just before draining add 10 ounces frozen chopped broccoli, 1 ½ cups frozen shelled edamame, 2 cups carrots, and 10 ounces baby spinach. Drain well; set aside.

3. In the same pot, heat 2 tablespoons toasted sesame oil on medium-high. Add the sliced onion and cook for 5 minutes.

4. Add the grated peeled fresh ginger, ¼ cup lower-sodium soy sauce, and 2 tablespoons balsamic vinegar. Cook 1 minute.

5. In a small bowl, beat 4 large eggs. Add eggs to pot and cook for 2 minutes without stirring.

6. Add noodle mixture to the pot and cook, tossing, for 2 minutes or until heated through.