Vegetable and Chickpea Tagine

This recipe is adapted from one a friend passed on to me from Delicious Magazine. The original recipe included lamb and honey, which I have substituted for extra vegetables and a little sugar. I also reduced the fat content considerably by cutting down on the suggested amounts of olive oil. 

Serves 4-6

Main ingredients:

• 1 tbsp olive oil
• 1 onion, cut into chunks
• 1 tin of chopped tomatoes
• ½ butternut squash, peeled and de-seeded, and cut into chunks
• 100g/4oz mushrooms, whole or cut into quarters, depending on size.
• 100g/4oz green beans, cut into 2" pieces
• 1 or 2 large white potatoes or small sweet potatoes, peeled and cut into chunks
• 400g/16oz can chickpeas, drained and rinsed
• 1 cinnamon stick
• 1 tsp ground ginger
• 1 tsp sugar
• 2 or 3 strips of lemon zest
• 500ml/1 pt hot vegetable stock

For the chermoula:

• 2 cloves of garlic, roughly chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 2 tsp harissa paste
• 2 tbsp lemon juice
• 1 tbsp fresh coriander leaves
• 1 tbsp fresh mint leaves
• 2 tbsp olive oil

Couscous:

• 2 cups couscous
• 2 cups vegetable stock (made with a stock cube and boiling water)
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp chermoula

First, make the chermoula by putting all the ingredients into a mini food processor. Blend to a smooth paste, then set aside.

Heat 1 tbsp of oil in a large pan. Add the onion, squash and potatoes and fry over a medium heat until just starting to brown. Add the cinnamon, ginger and 2 tablespoons of the chermoula, and cook for a couple of minutes.
Throw in the green beans, mushrooms and chickpeas.
Add the tomatoes, stock and sugar and stir.
Cover the pan and simmer gently for 30-40 minutes or until the vegetables are tender.

Meanwhile put the couscous and 2 tsp of the remaining chermoula into heatproof bowl and stir in the boiling water, lemon juice and oil. Cover with cling film and leave for 5 minutes.
Uncover the bowl and fluff up with a fork.

Finally mix the remaining chermoula into the tagine and stir well. Simmer for just a couple more minutes before serving.

Serve with couscous and/or flatbread.

Alternatives: Swap the sugar in the tagine for a handful of chopped, dried apricots. 
Use any combinations of firm vegetables....this would be great way to use up gluts of home-grown vegetables such as courgettes and runner beans.
This recipe also works well with meat substitutes such as Quorn....use your preferred meat-sub instead of the extra vegetables.
You could make this a lower-fat dish by reducing the amount of oil still further, but I feel that as it's a vegan family meal, a glug of good quality olive oil is a good thing!

I'm linking this recipe to The Spice Trail challenge over at Bangers and Mash. This month's theme is cumin.

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Quorn and Mushrooms in a White Wine & Tarragon Sauce

Here's a 1980's retro recipe which I've adapted by using meat-free fillets to make a lower fat, vegetarian version (and a vegan option). If you don't eat meat substitutes, simply swap them for extra mushrooms.

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves of garlic, crushed
• 4 Quorn fillets/vegan chicken-style fillets 
• 200g button mushrooms, halved
• 150ml dry white wine 
• 300ml vegetable stock (made with a stock cube)
• 1 level tbsp plain flour
• 2 tsp tarragon leaves, finely chopped
• 4 tbsp double cream or dairy-free cream (optional)
• 500g new potatoes, boiled, drained (and sauteed in 1 tbsp olive oil - optional).

Heat the oil in a large frying pan and gently saute the onion and garlic for a few minutes until the onion is soft.
Add the mushrooms and cook for a further couple of minutes until they start to release their juices.
Remove from the heat and stir in the flour to coat the vegetables.

Slowly stir in the wine, 200ml of the stock and the tarragon, making sure there are no lumps of flour.
Return to the heat and gently bring to a simmer, stirring all the time, until the sauce has thickened.
Pop the Quorn fillets into the sauce and simmer with the lid on, for approximately 20 minutes.

Stir occasionally and turn the Quorn fillets over. Adding a little more of the remaining stock if needed, to make a pourable sauce. Remove from the heat and stir in the cream, if using.

Serve with sauteed or boiled new-potatoes and steamed asparagus or tender-stem broccoli.

Alternatives: This also makes a great pasta sauce without the Quorn. Cook as above using slightly less stock. Simmer for 5 minutes to thicken the sauce, then stir in the cream if using.
Serve over cooked tagliatelle.

I’m adding this recipe to the Speedy Suppers linky, hosted by Sarah at Dinner With Crayons and Katie at Feeding Boys. Pin It

Quorn Souvlaki

Having just come back from a fantastic family holiday on Zakynthos, I thought I'd try and recreate a vegetarian version of Mr O's favourite Greek meal - chicken souvlaki. I used Quorn fillets for this recipe, but you could swap them for a vegan alternative if preferred.

Serves 4

• 4 Quorn fillets
• 2 large bell peppers, deseeded and cut into chunks
• 1 onion, peeled, quartered and separated into layers
• 1 tsp dried oregano
• Juice of half a lemon
• 2 tbsp olive oil 
• 4 skewers (soak in water if wooden)

Allow the Quorn fillets to defrost for an hour or 2 in the fridge. 

Cut into 1" chunks (I cut the Quorn fillets into 6 pieces each).

Mix the oil, lemon juice and oregano in a bowl.

Add the Quorn and stir to coat, then add the vegetables and stir again. Cover the bowl and refrigerate for a further hour to marinate.

Wrap in foil and cook on the bbq for around 10 minutes, turning occasionally, or bake in the oven at 180C/170C fan/Gas 4/350F. Open foil and allow to brown slightly for a further 5 minutes.

Serve in warmed pittas with a dollop of tzatziki for a lunch (gyros) or with Greek rice or potatoes as a main meal.

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Lime and Coriander Quorn Kebabs

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This is another old recipe which I have veganised/vegetarianised...the original recipe used sardines. Use Quorn or any other meat-free alternative such as firm tofu or paneer, depending on which you prefer. This dish went down particularly well with the chicken-eating Mr O!

Serves 8 as a starter/4 as a main course

• 1 pack of Quorn fillets/vegetarian or vegan chicken-style fillets, defrosted if frozen
• 2 limes (or 1 lemon), juice and zest 
• 1 tsp ground sweet paprika
• ½ red chilli, deseeded and very finely chopped or ½ tsp hot chilli sauce
• 2 tsbp olive oil
• 1 large clove of garlic, crushed
• 1 tsp chopped coriander or parsley

Mix the marinade ingredients together in a large bowl.
Cut the vegetarian fillets into large chunks (about 1"/2½cm square)  - I cut each Quorn fillet into 6 pieces.
Add the Quorn pieces to the bowl and turn to coat.
Marinate for a couple of hours in the fridge.
Thread the pieces onto skewers, retaining any marinade (if using wooden skewers, soak them first in water...I forgot to do this, hence the charred ends in the photo!)
Grill or bbq for 10-15 minutes, turning occasionally and basting with the remaining marinade, until cooked through and lightly browned.

Serve with a side salad and a wedge of lemon/lime as a starter, or with rice or a wrap for a more substantial dish.

Not suitable for freezing.

Alternatives: Add whole button mushrooms, sliced courgette, bell peppers and onion to the kebabs. Pin It

Vegetarian Sloppy Joes

Apologies if you've ever eaten bona fide sloppy Joes...I haven't, so this recipe is a bit of a stab in the dark! I've seen them eaten on various American TV shows, so after a bit of online research I've come up with a vegetarian/vegan version.

This is an economical and low-fat recipe, which you could cook in a slow cooker or even whilst camping.

Serves 4-6

• 1 large onion, finely diced
• 1 large bell pepper, finely diced
• 2 cups veggie/vegan mince e.g. Quorn or vegan alternative (vegetarian ground beef-style crumbles)
• 1 large clove of garlic, crushed
• Finely chopped pickled or fresh jalapeños/chilli sauce/cayenne to taste (optional)
• 1 portion home made bbq sauce, or ½ cup shop-bought mild/sweet bbq sauce.
• 4 tbsp tomato purée
• 1 cup boiling water or hot vegetable stock
• Bread rolls/burger buns/pitta breads to serve

Heat 1 tbsp olive oil in a large pan.

Add the onion, garlic, chilli and pepper and cook gently for 3-5 minutes until softened.

Turn up the heat slightly, stir in the tomato purée and cook for a further minute or so.

Add the veggie mince and mix well.

Pour in the bbq sauce and water/stock.

Bring to a simmer, cover the pan and cook for around 15 minutes, stirring occasionally. 

Remove the lid and allow to cook until the sauce has thickened up and most of the water/stock has evaporated.

Serve in warmed bread rolls with oven-baked sweet potato chips (fries) and corn on the cob.

Not suitable for freezing.

Alternatives: Halve the amount of veggie mince and add an extra 1-2 cupfuls of finely diced seasonal vegetables, such as courgette/zucchini, squash, mushrooms, sweetcorn or peppers (and/or some cooked lentils).

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How to make your own vegetarian chorizo

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I have an admission to make...I've never eaten real chorizo sausages, so my humble attempt at a recipe for vegetarian version of chorizo may be way off. However, it's worth having a go at making them, as they taste good whether they're realistic or not! I've looked at loads of  meaty recipes and I've come up with a combination based on those flavours added to my basic shami kebab recipe.

Makes 8 sausages

• 1 ½ cups vegetarian mince (vegetarian ground-beef style crumbles), defrosted if frozen
• 1 ½ cups fresh wholemeal breadcrumbs
• 1 large onion, finely chopped or grated
• 1 small or medium egg
• 2 large cloves of garlic, crushed
• 2 heaped tsp smoked paprika
• 1 tbsp sweet/mild paprika 
• 1 tsp chilli paste/1 fresh red chilli deseeded and finely chopped
• ½ tsp ground fennel seeds
• 1 tsp dried oregano
• Black pepper to season
• 1 tbsp tomato purée 
• 2 tbsp wine/cider vinegar

Heat 2 tbsp of olive oil in a pan.

Add the onion and cook on a medium heat until soft, but not brown.
Add the garlic, herbs and spices and cook for a further minute

Stir in the tomato purée and vinegar and heat through.

Remove from the heat.

Place the veggie mince and breadcrumbs in a bowl and mix to combine, breaking up any lumps of veggie mince. 

Add the onion and spice mixture and stir together (or blend in a food processor for a smoother texture -  I did this the second time I made them, and found that they stuck together a little better).

Finally add the egg and mix/blend until combined to make a firm but moist mixture, adding more breadcrumbs if needed.

Place in the fridge and allow to firm up for 30 minutes.
Shape into 8 sausages or 16 meatballs, and fry on a low-medium heat for 10 minutes, turning once or twice. Alternatively, brush with oil and bake in the oven at 200C/180C Fan/Gas 6 for around 15 minutes, or grill/broil/bbq.

Eat hot or cold.
Suitable for freezing.

Alternatives: For a vegan version, replace the egg with a suitable binder.
For a Mexican-style vegetarian chorizo sausage, swap the ground fennel and smoked paprika for ¼ tsp ground cinnamon and 1-2 tsp ground cumin. 

Find loads more veggie recipes celebrating National Vegetarian week, over at Tinned Tomatoes.

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Veggie Mince Shami Kebabs

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My mum used to make shami keema kebabs (in fact she may still make them, but she obviously doesn't make them when we are visiting!). I thought I'd have a go at making a vegetarian version using veggie mince and breadcrumbs to replace the meat, and I was pleased with the result. 

Serves 4-6

• 200g/8oz vegetarian mince (I used Quorn) - defrosted if frozen
• 2 cups fresh breadcrumbs (about 100g/4oz)
• 2 medium eggs
• 1 large onion finely chopped or grated
• 1 large clove of garlic, crushed
• 1 chilli, de-seeded and finely chopped/1 tsp chilli paste, optional
• 3 tsp garam masala
• 1 tsp whole cumin seeds

Heat 1 tbsp of vegetable oil in a pan.
Fry the spices with the onion and garlic on a low heat for a few minutes, until the onion is soft.
Remove from the heat.
Put all of the ingredients into the food processor and blend until combined.

Chill for 30 minutes to firm up.
Form into 8-12 small sausage or burger shapes, pressing the mixture together with your hands.
Shallow fry in a drop of oil until golden brown, or brush with oil and grill or bbq.

Serve with spicy pilau rice, or in bread rolls, chapattis or wraps...they taste great with a good dollup of tomato ketchup!

Alternatives: Add 1-2 tbsp of your favourite curry paste instead of the spices/chilli if preferred.
For a Middle-Eastern version (Kabab Koobideh), swap the spices for some finely chopped parsley, ½ tsp cinnamon and ½tsp sumac. Rolls the mixture out into thinner, longer sausage shapes and cook as above.

I haven't tried making a vegan version yet, but you would need to swap the egg for something that would help bind the mixture together (maybe arrowroot?). If you find one that works, please let me know!

Not suitable for freezing. Pin It

Paneer and Vegetable Tikka Masala

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Chicken Tikka Masala may be Britain's most popular food, but vegetarians don't have to miss out on a tasty alternative to this delicacy... It's taken me a while to come up with this recipe, which is as close as I can manage to one of my family's favourite Indian take away dishes - Paneer Tikka Masala.

I've added extra vegetables to make it into a slightly healthier meal, but this doesn't detract from the flavour of the sauce/gravy. I still think there's some sort of spice missing, so I'll update this recipe if I ever work out the secret ingredient/s!
Miss Ony said that this was my best curry recipe yet, which is praise indeed.

• 100g/4oz paneer cheese, cubed 
• 1 small onion, diced finely
• 1-2 bell peppers, sliced or diced into chunks
• 50-100g/2-4oz sweet potato/butternut squash, peeled and diced into small cubes
• 8 chestnut mushrooms, sliced thickly
• ½ tin chickpeas or other pulses, drained and rinsed
• 250ml passata
• 25g/1oz cashew nuts, ground (or ground almonds)
• 25g/1oz creamed coconut
• 2 tsp tandoori/tikka masala powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp ground fennel seeds
• 1 clove garlic, crushed
• 1" piece of root ginger, grated
• ½ red chilli, grated or finely chopped, optional
• 1 tsp sugar
• 2-3 tbsp double cream, optional

Marinate the paneer in the tikka masala powder mixed with 1 tbsp lemon juice. Leave in the fridge for an hour or so.

Fry the onion in a drop of vegetable oil until soft.
Add all of the remaining dried spices, ginger, garlic and chilli and cook for a minute.
Add all of the vegetables and coat well in the spice mixture. Cook for a further 3-5 minutes on a low heat.
Pour in the passata and add the chickpeas.
Increase the heat slightly and bring to a simmer.
Allow to simmer for about 15-20 minutes, with the lid on, until the vegetables are soft.

Meanwhile, fry the paneer in a drop of vegetable oil (in another pan), until warmed through and slightly crisp.
Add the paneer to the saucepan once the vegetables have almost cooked, and stir well.
Finally add the sugar, cashew nuts, creamed coconut and cream.
Stir well and allow to simmer for a few more minutes, or until the creamed coconut has melted.

Alternatives: Use any combination of vegetables or pulses, or use extra paneer and less veg.
You could also swap the paneer for vegetarian chicken-style pieces (marinate and fry as per paneer).
For a vegan curry, replace the paneer with firm, drained tofu (marinate and fry as per paneer), extra pulses or extra mushrooms. Omit the cream.

For a BBQ version, thread the marinated paneer on skewers along with chunks of onion, pepper and mushroom, brush with vegetable oil and barbecue. Make the gravy separately on the hob and pour over the cooked kebabs.

For more Indian-inspired recipes, pop over to A Celebration of Indian Food at Lisa's Kitchen.

More sweet potato and Indian recipes. Pin It

Vegetarian Jambalaya

I saw some Cajun seasoning in the supermarket this week and bought it as an impulse buy. I then had to find something to use it in, and decided on a one pot vegetarian jambalaya. Having scoured my recipe books with no luck, I turned to the internet. I found two recipes which sounded like they might work, (a meaty but simple one from Netmums, and a veggie one from Gumbo Pages which serves 12 people) so I picked the best bits from both and came up with this recipe to serve 4.

• 4 vegetarian/vegan sausages or chicken-style fillets, defrosted and diced/sliced
• 1 large onion, diced
• 1 bell pepper, diced
• ¼ butternut squash peeled, seeded and diced (or a large sweet potato)
• 1 courgette/zucchini, diced
• 1 tin chopped tomatoes
• 2 cloves garlic, crushed
• 2 tbsp olive oil
• 1 cup long grain rice
• 2-3 cups hot vegetable stock
• 1-2 tsp smoked paprika powder
• 1-2 tsp Cajun/Creole seasoning*
• ½ tsp dried thyme/1 tsp fresh chopped thyme

Heat the oil in a large pan.
Add the onion and squash, cook for a few minutes on a medium heat. Stir in the herbs and spices to taste (I used 2 tsp each of smoked paprika and Cajun seasoning).
Add the garlic, bell pepper, courgette and chopped sausage to the pan, and cook for a further 5 minutes.
Stir in the rice and then add the tinned tomatoes and 2 cups of stock.
Bring to the boil and then reduce to a simmer.
Put the lid on the pan and simmer on a low heat for around 20 minutes, or until the rice is tender and most of the liquid has been absorbed. (You may need to add some of the extra stock as the rice is cooking.)

Alternative: Swap the veggie sausage for a tin of drained red kidney beans or chickpeas.

*To make your own seasoning, mix equal quantities of ground cumin, coriander, cayenne, dried oregano, black pepper and sweet paprika. 


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Minced Quorn with Spicy Rice (Vegetarian Keema Matar Pilau)

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This is my vegetarian version of  keema matar pilau, made using Quorn or veggie mince. It's a really quick, cheap and simple dish to make, and as it's very mild, it's ideal for all the family, even toddlers. 

• 1½ cups Quorn/veggie mince
• 1 large onion, diced
• 1 tsp cumin seeds
• 2 heaped tsp garam masala
• 1½ cups of frozen peas or frozen mixed vegetables  
• Basmati rice
• ½ tsp turmeric 

Rinse the rice and cook for around 12 minutes (add the turmeric to the water, to colour and flavour the rice). Drain and place the lid on the pan to keep warm.
Meanwhile, heat 1-2 tbsp vegetable oil in a large frying pan.
Fry the cumin seeds for a minute and then add the onion. Cook until until golden.
Add the veggie mince and peas (and/or other vegetables) and cook on a gentle heat for 5 minutes.
Add the rice and garam masala to the frying pan and stir well to combine the ingredients.

Alternatives: Add some drained, tinned chickpeas along with the vegetables for extra protein.
The mince and vegetable mixture (before the rice is added), also makes a nice wrap or pitta filling.

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Vegetarian and vegan barbecue recipes

There's nothing like the taste of barbecued food, but us vegetarians and vegans sometimes get raw deal (excuse the pun) in the barbecue department. 

If eating with non-veggie friends and family, we might find that we can't cook our food on the BBQ at all, as it's full to bursting with slabs of meat, so our food gets relegated to the oven; Or if we are catered for on a separate barbie, we have the choice between a veggie burger or a sausage. Now, I know these are by far the easiest vegetarian options to BBQ, and they taste pretty good, but there are plenty more inventive and delicious options out there...

Halloumi cheese and vegetable kebabs
Thread chunks of halloumi, onion, mushroom, bell pepper, cherry tomatoes, courgette etc onto skewers. Drizzle with oil before cooking on the BBQ.
(Vegan option - vegetable kebabs, marinated tofu/no halloumi.)

Baked feta in foil
Finely slice one onion and two green peppers. Divide the vegetables between 4 squares of foil. Cut the feta in four. Place a piece of cheese on top of each pile of vegetables.
Drizzle with olive oil and sprinkle with dried oregano/mixed herbs. Fold up foil tightly and place on the BBQ for 15 minutes. Warm pitta breads, spilt open and then fill with the feta and vegetables.
(Vegan option - baked vegetables topped with basil tofu.)

Barbecued portabello mushrooms
Brush mushrooms with olive oil, cook on one side, then turn over and top with a slice of cheese - goats cheese, halloumi or a strong cheddar work well. Cook for a few more minutes to heat the cheese through.
(Vegan option - mushrooms topped with vegan cheese, chutney or salsa.)

Stuffed bell peppers
Cut peppers in half lengthwise and scoop out the seeds. Fill with packet/microwave rice or cous cous, drizzle with oil, wrap in foil and then place on the barbecue for around 20 minutes, turning twice.
Flavour combinations to mix into the the rice/cous cous, before cooking:

• A good pinch of cinnamon and a handful of raisins and pine nuts.
• 1 tsp garam masala and some drained, tinned chickpeas.
• 1 tsp oregano and a handful of chopped olives.
• 1 tsp basil and 1 tbsp sundried tomato paste.

Veggie tikka kebabs
Mix 1 tbsp of tandoori/tikka spice mix or paste with 2 tbsp vegetable oil and 1 tbsp lemon juice. Marinade your choice of paneer/Quorn/meat-free chunks/very firm tofu for an hour (in the fridge). Thread onto skewers. Bbq for 10 minutes, turning 2-3 times.

Sausage kebabs
Defrost a pack of veggie sausages slightly and cut into thirds. Cut 2 bell peppers and 1 onion into chunks and wipe a handful of button mushrooms. 
Thread the sausages and vegetables onto skewers alternately and drizzle with a little oil or bbq sauce. Barbecue for around 10 minutes turning once or twice.

Corn on the cob
Place each cob on a piece of foil. Drizzle with olive oil or add a knob of butter. Wrap tightly and cook for 15-20 minutes, turning occasionally. To speed up up cooking time, microwave (covered with cling film) for 3-4 minutes, before bbqing.

Vegan garlic bread
Mix 50g/2oz dairy-free spread with 1 crushed clove of garlic and a good pinch of dried mixed herbs. Cut a ciabatta or small baguette in half, lengthwise. Spread the garlic butter on both cut sides. Sandwich together and wrap in foil. BBQ for 10 minutes turning occasionally. Brown off by placing directly on the grill for the last couple of minutes.

Other recipes suitable for the bbq

• Veggie shami kebabs
• Veggie chorizo
• Glamorgan sausages
• Lime and coriander Quorn kebabs

My camping food page contains more ideas suitable for alfresco eating.

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Quorn Sausage and Cider Casserole

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This is a recipe that I've adapted from an old pork recipe that my mum used to cook...originally from Good Housekeeping, I think. You can use any brand of veggie/vegan sausages for this recipe, or you could use extra root vegetables, mushrooms and some tinned beans, if you don't like meat substitutes.

• 1 or 2 vegetarian sausages per person
• 1 onion, sliced
• 2-4 carrots, sliced
• 1 red pepper, chopped or sliced
• 2 sticks of celery or ½  bulb fennel, sliced
• 1 tbsp plain flour/cornflour
• 250ml dry cider
• 250ml stock made with boiling water and 1 veggie stock cube
• 1 heaped tsp tomato puree
• ½  tsp of dried mixed herbs or 1 tsp fresh chopped sage or rosemary
• Black pepper to taste
• 1 or 2 cooking apples peeled, cored and quartered (optional)

Drizzle the sausages with olive oil and brown off in a casserole at 180C/Gas 4 for around 8-10 minutes.

Meanwhile, gently cook the onions in a pan with some olive oil, until soft. Then throw in the carrots, pepper and celery/fennel and cook for a further 3-5 minutes.
Add the flour and stir well.
Add the hot stock and the cider (or extra stock).
Bring to the boil, stirring regularly. 
Pour the sauce over the sausages. Cook for 30 minutes.
If using, add the apple quarters and coat in the sauce. return to the oven for a further 10-15 minutes, or until the apples and vegetables are soft.
Serve with roast potatoes or mash.

Slow cooker method: Put all the veg in the bottom of the slow cooker (add potatoes too if you want a one pot meal). Brown the sausages and place on top of the veg. Top with the apples.
Mix the cornflour with the cider, (cold) stock and remaining ingredients and pour into the crockpot/slowcooker. Cook on slow/low for 8 hours. Pin It

Quorn & Vegetable Pilaf

This tasty vegetarian rice pilaf is ideal for all the family. As it uses store cupboard/freezer/fridge ingredients, it's very quick to cook. For an ever faster meal, you could use microwave or frozen rice.

• 1 onion, chopped or sliced
• 2-4 slices Quorn 'bacon style', chopped
• 50g/2 oz mushrooms, sliced
• 100g/4oz Quorn 'chicken style' pieces or chopped halloumi cheese
• 200g/8oz long grain rice
• 100g/4oz tinned sweetcorn/frozen peas/frozen mixed veg
• ½ tsp turmeric
• 1 tsp paprika
• ½-1 tsp dried mixed herbs or 2 tsp fresh chopped herbs

Boil the rice with the turmeric and cook for 10-12 minutes. When cooked, drain.

Meanwhile fry the onion in a large pan with butter or olive oil.
When softened, add the Quorn bacon style, chicken style pieces/halloumi and mushrooms, and cook until golden brown.

Stir in the paprika, mixed herbs and sweetcorn/peas/veg and warm through.
Add in the cooked rice and mix well, before serving.

Alternatives: For a vegan version, swap the Quorn for soya-based meat substitutes, or add pine nuts and chopped olives.

For a budget version, use a tin of drained beans or chickpeas instead of the more expensive meat-free substitutes.

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Shepherdess Pie

It's turned cold again, so I thought I'd post a quick, cheap and easy comfort food recipe that all the family love (well maybe not love, but the kids will eat it, without moaning too much!)

• 1 portion of pasta sauce
• 1 grated carrot
• 1 cup of tinned or frozen of sweetcorn
• 50g/2oz dried red lentils
• 1 cup of vegetarian/vegan mince (ground beef-style crumbles) or a tin of drained beans
• Mashed potato
• 75g/3oz grated cheese/vegan cheese (optional)

Serves 4

Make up the pasta sauce, adding the lentils and carrot before simmering.

Meanwhile boil your potatoes for the mash - When cooked, drain and mash with a drop of milk and 25g of the cheese.
When the sauce is cooked, add in the sweetcorn and mince/beans and stir.

Put the sauce into an oven proof dish, top with the mashed potato the remaining cheese.
Cook for 30-40 mins at 180 C/Gas 4, until the cheese is lightly browned.

Alternatives: Add a glug of red wine, chilli sauce or a stock cube to the sauce for extra flavour.
You can also use the sauce to make lasagne or bolognese.
Vegan version: Make the mash with a spoonful of dairy free spread and season with paprika and herbs for flavour or some nutritional yeast flakes. 

Suitable for freezing.

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Vegetarian food on a budget - meal planner

If money is tight, meal planning could really help cut the cost of your weekly food budget. There are loads of meat-free food options available now, but these processed products are fairly expensive, especially compared to good old root vegetables and pulses. If you do want to include meat substitutes, try the dried veggie mince/burger/sausage mixes you can buy in supermarkets and health food shops, as these are much cheaper than the ready-made versions.

If you're a new vegetarian, and aren't quite sure how to exclude meat and fish without missing out on flavour, the ideas below may help. You could also try the Vegetarian Society for information, recipes and advice. 

My top tips for cheap and great-tasting veggie food are:

• Buy stores' own cheap fruit and veg...or shop at your local fruit and veg market.
• Look for marked-down products at the end of the day. 
• Add plenty of herbs and spices - buy in a few basics such as garam masala, cumin, chilli powder, mixed herbs, oregano, black pepper, garlic and ginger. Don't buy these in the cute little jars that cost around £2 each...look in the stores' own range and the world/ethnic food aisle and buy larger packs for half the price (go for brands such as Rajah and East End). Fresh ginger can be frozen, and garlic will keep in the fridge for several weeks. 
• Grow your own herbs either in your garden or in a window box ...basil, parsley, sage and rosemary are all easy to grow. 
• Buy cheap tins (or dried packets) of pulses for a budget and nutritious protein source.
• If you like meat substitutes (Quorn etc.), bulk buy them when they are on special offer and freeze them until needed.
• Use up left-over veg, by making them into a soup and freezing.

Here's my budget conscious and low(ish) fat vegetarian family main meal planner for a week. If you're single, a student, or cooking for 2, just reduce the quantities stated. You can cook these dishes in any order, but don't throw away leftovers. Use in another meal, or freeze until needed.

• Pasta with sauce: Make up a double batch of tomato & vegetable pasta sauce, but omit the herbs. Use half over pasta (add some herbs) and save/freeze half for the following two recipes:
• Vegetable curry: Use half of the pasta sauce in a vegetable curry - Fry 1 chopped onion in a little oil. Add 1 tbsp garam masala, or curry powder/paste, ½ a chopped green chilli, the pasta sauce, 100-200g of mixed frozen vegetables and a tin of drained chickpeas, lentils or mixed beans. Cook until the vegetables are soft. Serve with boiled rice.
• Veggie chilli: Use the other half of pasta sauce to make a chilli - Add 1-2 tsp mild chilli powder, 1 tsp ground cumin, ½ a chopped green chilli, ½ a small tin of drained sweetcorn, a few sliced mushrooms and a drained tin of red kidney beans, or baked beans. Add  a handful of Quorn/veggie mince if available. Simmer for 10-15 minutes. Serve with boiled rice, or wraps.
• Vegetable pizza: use my the bread recipe for the base. Top with tomato purée, dried herbs, finely sliced vegetables, the remaining sweetcorn and a sprinkling of grated economy mozzarella/cheddar. Serve with salad.
• Jacket potatoes: Cook 1 large baking potato per person. Serve with left-over curry, chilli or tinned baked beans and a sprinkling of grated cheese.
• Veggie roast: Cook a roast dinner with 1 veggie/Quorn sausage per person, stuffing and/or Yorkshire pudding. Serve with roast potatoes & parsnips, boiled seasonal vegetables and veggie gravy.
• Bottom of the fridge soup: Peel and chop all your leftover veg (you'll need around 500g-750g, including at least 1 onion or leek for flavour and some root vegetables to thicken). Fry the veg in olive/vegetable oil for a few minutes. Add 2 tbsp tomato puree and a good handful of dried red lentils, or ½ a drained tin of lentils/beans. Pour in about 1 litre of vegetable stock (use a stock cube). Season to taste with black pepper and herbs (½ tsp ground cumin, ginger or chilli powder will give it a kick). Bring to the boil and simmer for 30 mins, or until the vegetables are soft. Cool slightly and blend. Bring back to the boil before serving. Serve  with crusty bread.
• Pesto Pasta: Cook some dried pasta, drain and stir in ½ a jar of vegetarian pesto or 50g of cream cheese or soft goats cheese. Flavour with black pepper and fresh chopped herbs. Serve with garlic bread, seasonal vegetables and/or salad.

To save even more money, buy dried beans and lentils. Soak overnight in cold water, drain, rinse, boil for 10 minutes and then simmer until soft. 
After boiling to remove toxins and soften the pulses, cook for:

• Lentils (don't soak), boil and then simmer for 20-30 minutes.
• Black eyed beans, black beans 30-35 minutes.
• Kidney beans, flageolet beans, mixed beans, soya beans 45-60 minutes.
• Borlotti beans, butter beans, cannellini beans, chickpeas, haricot beans 60-70 minutes.

To store cooked pulses, drain, cool quickly and refrigerate (for up to 2 days) or freeze (for up to a month).

Find more cheap meal ideas on my student food post. Pin It