15-22nd May is Vegetarian Week 

#NATIONALVEGETARIANWEEK

Here are my Top 5 favourite veggie recipes for you to try, these recipes are packed full of flavour and are super easy to make.

1. African Stew and Rice 

Serves 4

Ingredients

1tsp olive oil

1 large onion chopped

3 crushed garlic cloves

2tsp fresh ginger grated

half teaspoon cayenne pepper

1 TBSP medium curry paste/powder

350g sweet potatoes cubed

300ml passata

300ml veg stock

3 handfuls spinach leaves

4 tbsp peanut butter

handful chopped coriander

40g dry brown rice per person or half a packet of microwaveable brown rice per person.

Method

1. put the olive oil in a pan and fry the the onion, garlic, ginger and cayenne cook for 8-10 minutes, add the curry paste and cook stirring for 1 minute
2. cook the rice
3. add the sweet pots, stir, fry for around 4 minutes, add the passata and stock
4. bring to the boil, cover and simmer for 20 minutes or until pots are almost done
5. add the spinach and cook for 5 minutes
6. spoon a few spoonfuls of the stew juices into a mug/bowl and add the peanut butter to melt it a little, mix and then pour back into the stew, it should thicken slightly, season, cook for another few minutes and serve!

2. Veggie Fajitas

Serves 2

Ingredients

fajita spice mix

1 courgette chopped

red pepper cut into strips

green pepper cut into strips

yellow pepper cut into strips

***You can use any other veggies you fancy in this too

1 large onion

2tbsp low fat fat free soft cheese like philidelphia

2tbsp tomato salsa

jalopenos/chillies if you want to use them

2 large wholemeal wraps – 1 per portion

quarter iceberg lettuce shredded

Method

1. preheat oven to 200 degrees c
2. Put all the veggies on a  baking tray, and mix with the fajita seasoning bake for 25 mins or until cooked through.
3. Heat the wraps through and serve with the veggies, philly, salsa and lettuce, have a big mixed salad on the side if you wish.

3. Kadala Curry and Rice

Serves 4

Ingredients

1-2tbsp curry paste

1tsp olive oil

2 can of chickpeas washed and drained

1 onion chopped

1 can chopped tomatoes

1 can of light coconut milk

handful of coriander chopped

100g spinach

half a packet of brown microwave rice per person or 40g per person dry weight.

Method

1. Put the oil in a frying pan and add the curry paste,  cook for 1-2 mins, add the onion and cook for 2 mins,
2. add the chickpeas and tin toms and stir, cook for 5 mins, add the coconut milk and cook for 15 minutes or until reduced. Add the spinach and coriander and stir, cook the rice and serve.

4. Halloumi and Mushroom Burgers

Serves 4

Ingredients

450g Light Halloumi cheese , sliced into 1cm thick pieces

1tbsp olive oil

1 tub of low fat humous or red pepper humous – ready made

4 wholemeal rolls

4 portobello mushrooms

little gem lettuce leaves separated

3 tomatoes sliced

Method

1. Pre heat the oven to 180 degrees and put the mushrooms on a non stick baking tray upside down and cook for around 10-15 mins or until softened.
2. coat the halloumi in the olive oil and heat a non stick griddle pan, cook for around 1 minute on each side.
3. Spread the houmous on the bottom half of the roll, add the halloumi then the mushroom then the lettuce and tomatoes and the top half of the roll and serve with a big mixed salad.

5. Roasted Veg Pasta

Serves 4

Ingredients

400g of butternut squash, peeled, deseeded and cubed

2 courgettes cubed

2 onions chopped

1 red pepper chopped

1 yellow pepper chopped

1 green pepper chopped

1tsp thyme

2tsp olive oil

80g dry weight of wholemeal penne pasta per person

1tsp parmesan cheese per person

Method

1. Heat the oven to 200c or gas 6. put the veggies in a large oven dish and sprinkle over the thyme and oil, season and mix well, cook for around 35 minutes or until tender.
2. Cook the pasta according to instructions, drain.
3. Mix the roasted veggies into the pasta, add the cheese and serve!

Happy cooking! For more info on National Vegetarian week http://www.nationalvegetarianweek.org

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