Vegetarian

Slow cooker vegetarian

Spicy potato wedges

Spanish tortilla

Vegetable stir-fry with eggy rice

Midweek Mexican beans

Roasted vegetable pasta

Sweet potato satay stew

Moroccan vegetable tagine

Thai butternut squash curry

Rice and vegetable hotpot

Lentil and vegetable stew

Peas and rice

Slow cooker vegetarian

Any of our vegetarian recipes with our ‘slow cooker friendly’ symbol can be made in a slow cooker.

Method

Preheat your slow cooker.
Peel and cut any vegetables into even-sized small pieces.
Peel and chop or crush garlic and open any tins e.g. tomatoes and drain any beans/peas/pulses (if included in ingredients).
Add the vegetables and any other ingredients, herbs or spices to the slow cooker.
Use either fresh warm stock or add stock cubes and boiling water until the ingredients are covered. Slow cookers evaporate less liquid during cooking, so less stock is needed. See table across for quantities of stock needed.
Stir the ingredients to combine and put the lid on the slow cooker.
Cook on low for 6 to 8 hours or high for 4 to 6 hours. No need to stir during cooking.
If the dish is not to your desired consistency, you can use cornflour to thicken your sauce. Mix one tablespoon of cornflour with an equal amount of water and add to the slow cooker pot and turn to high. This process can be repeated as many times as necessary until the desired consistency is achieved.

Stock requirements	Original recipe	Slow cooker recipe
Sweet potato satay stew	300 ml	100 ml
Moroccan vegetable tagine	300 ml	100 ml
Thai butternut squash curry	500 ml (water)	150 ml
Lentil and vegetable stew	600 ml	200 ml

Spicy potato wedges

Serve with a tossed green salad

Ingredients

4 medium-sized potatoes
20 ml of vegetable oil
1 tsp of Cayenne pepper
black pepper

Try other spices to alter flavours - Cajun, Indian, Mexican or garlic.

Method

Preheat the oven to 200°C / 400°F / Gas Mark 6.
Wash and cut the potatoes into 8 wedges. Leave the skin on.
Place in a container and pour the vegetable oil over them. Close the container and shake.
Sprinkle the wedges with Cayenne pepper and pepper, close the container and shake again.
Place the wedges on the baking tray.
Cook for 35 minutes until golden brown.

Cover with natural yoghurt, low-fat grated cheese or salsa.

Serves:

2 adults

Preparation time:

10 minutes

Cooking time:

35 minutes

Utensils needed:

Plastic container
Baking tray
Chopping board
Chopping knife

Spanish tortilla

Serve with a tossed green salad

Ingredients

20 ml of vegetable oil
2 onions, chopped
1 red pepper, cored and chopped
4 eggs
pinch of salt and pepper if required
2 large potatoes, boiled and chopped
1 dstsp of chopped fresh parsley, or 1 tsp of dried parsley

A good way to use leftover potato.

Method

Heat the oil in a frying pan.
Add the onions and cook until soft.
Add the red pepper, cook for 5 minutes.
Beat the eggs in a bowl. Add salt and pepper.
Stir the potatoes, parsley and fried vegetables into the egg mixture.
Pour the egg mixture into the heated frying pan and spread evenly to the edge.
Cook for 5 minutes until the egg mixture comes away from the side of the pan.
Place the pan under a preheated moderate grill for about 3 minutes to cook the top of the tortilla.

Serves:

4 adults

Preparation time:

10 minutes

Cooking time:

15 minutes

Utensils needed:

Frying pan
Chopping board
Chopping knife
Mixing bowl
Wooden spoon

Vegetable stir-fry with eggy rice

Ingredients

250 g basmati rice
½ head of broccoli, broken into small florets
1 pepper, sliced
1 carrot, cut into little sticks
1 onion, finely chopped
10 ml of vegetable oil
1 tbsp soy sauce
juice of ½ a lime
1 tbsp of honey
2 dstsp of peanuts or cashew nuts
1 egg, whisked
spring onion, finely chopped, to garnish

This tasty stir-fry uses simple ingredients and is even quicker to prepare if you use leftover rice.

Method

Preheat the oven to 200°C / 400°F / Gas Mark 6.
Cook the rice according to the packet instructions.
Place the vegetables, apart from the onion, on a baking tray and roast until tender for about 20 mins.
Gently fry the onion in the oil without browning it in a wok or large frying pan. Set aside half of it for the eggy rice.
Add the roasted vegetables to the onion in the frying pan.
Combine soy sauce, lime juice and honey in a cup, add to the wok or frying pan and coat the vegetables.
Sprinkle with peanuts or cashew nuts.
In a separate pan combine the cooked rice, the remaining onion and the whisked egg with the soy sauce.
Stir until well combined and the egg has cooked.
Serve the egg fried rice alongside the vegetables.
Garnish with the spring onion.

Serves:

4 adults

Preparation time:

15 minutes

Cooking time:

30 minutes

Utensils needed:

Chopping board
Chopping knife
Frying pan
Baking tray
Wooden spoon
Saucepan
Vegetable peeler
Cup

Midweek Mexican beans

Serve with sweetcorn and sliced peppers on a warmed wrap, and top with grated cheese and a dollop of sour cream or yoghurt

Ingredients

40 ml of vegetable oil
1 dstsp of paprika
2 dstsp of smoked paprika
2 tsp of garlic powder
1 tsp of salt
2 tsp of sugar

¼ tsp of chilli powder (add more if you prefer)
50 ml of water
200 g cooled rice - leftovers are perfect
2 x 400 g tins of kidney beans, drained and rinsed - you could also use a mix of black beans and kidney beans

To serve:

4 soft wraps
340 g tin of sweetcorn
sliced red peppers
grated Cheddar or Mozzarella cheese
sour cream or natural yoghurt

Method

In a large saucepan, add the oil, paprika, garlic powder, salt, sugar, chilli powder and water.
Stir together until smooth.
Add the rice and coat well with the wet, spicy mixture, taking care not to over mix or the rice will go mushy.
Add the kidney beans and stir gently to coat the beans in the rice and spice mix.
Now turn on the heat and heat gently until the mixture is warm. Take care not to over mix, but keep the mixture moving to prevent it from sticking. Add more water if the mixture is too dry.
While the beans and rice are warming up, prepare the wraps by warming in the oven, microwave or pan as directed on the pack.
Serve the bean and rice mixture on the wrap, top with cheese, and sour cream or natural yoghurt. To add a bit of crunch, serve with some sliced red peppers and sweetcorn on the side.

Serves:

4 adults

Preparation time:

5 minutes

Cooking time:

15 minutes

Utensils needed:

Saucepan
Wooden spoon
Grater
Measuring jug
Chopping board
Chopping knife

Roasted vegetable pasta

Ingredients

1 red onion, cut into wedges
1 red pepper, sliced
1 yellow pepper, sliced
1 courgette, sliced
3 cloves of garlic (leave them unpeeled)
20 ml of vegetable oil, such as olive oil or rapeseed oil
dash of balsamic vinegar

pepper and salt
1 tsp of sugar
400 g tin of tomatoes
200 g pasta
grated Parmesan, to serve

Aubergine also works well in this recipe.

Method

Preheat the oven to 160°C / 325°F / Gas Mark 3.
Place all the sliced vegetables and garlic into a large bowl.
Pour over the oil, a splash of balsamic vinegar and the salt, pepper and sugar.
Mix the vegetables to coat in the oil and vinegar.
Spread the vegetables onto 2 baking trays and roast in the oven, stirring occasionally, for 45 minutes, or until soft and turning golden. Add the tomatoes to the baking trays for the last 20 minutes of cooking time.
Cook the pasta in boiling water for 12 to 15 minutes until it is soft. Drain the pasta and return it to the saucepan, along with the roasted vegetable and tomato mixture.
Stir and cook gently for 2 to 3 minutes.
Sprinkle the Parmesan over the pasta and serve.

Serves:

4 adults

Preparation time:

15 minutes

Cooking time:

50 minutes

Utensils needed:

Chopping board
Chopping knife
Mixing bowl
Wooden spoon
2 x baking trays
Saucepan
Grater

Sweet potato satay stew

Ingredients

20 ml of vegetable oil
1 onion, chopped
2 cloves of garlic, finely chopped
2 small chunks of fresh ginger, peeled and chopped

½ tsp of Cayenne pepper
1 tbsp of mild or medium curry paste
600 g of sweet potato, washed, peeled and cut into cubes
300 ml of passata
1 low-salt vegetable stock cube dissolved in 300 ml of boiling water
200 g of spinach leaves, washed
4 tbsp of peanut butter
fresh coriander, to garnish
black pepper

Method

Heat the oil in a large saucepan.
Add the chopped onion, garlic, ginger and Cayenne pepper and fry gently for 10 minutes, taking care to not let the onion or garlic go brown.
Add the curry paste and stir well.
Add in the chopped sweet potato and mix well.
Add the passata and the stock. Bring to the boil, cover and simmer for 20 minutes until the sweet potatoes are almost tender.
Add the spinach and cook for a further 5 minutes.
In a cup, mix a few tablespoons of the stew juices with the peanut butter to soften it and then mix it all back into the stew.
Season with black pepper and garnish with chopped coriander.
Serve on its own or with boiled rice.

Serves:

6 adults

Preparation time:

20 minutes

Cooking time:

40 minutes

Utensils needed:

Chopping board
Chopping knife
Wooden spoon
Saucepan
Measuring jug
Vegetable peeler

Moroccan vegetable tagine

Ingredients

20 ml of vegetable oil
1 small red onion, thinly sliced
4 garlic cloves, thinly sliced
1 small chunk of ginger,
peeled and finely chopped
2 tsp of ground coriander

1 tsp of ground cumin
1 tbsp of harissa paste,
or ¼ of a tsp of chilli powder
1 large sweet potato, peeled
and cut into chunks
2 carrots, diagonally sliced
400 g tin of chopped
tomatoes
2 courgettes, cut into circles
1 red and 1 yellow pepper,
cut into long slices

400 g tin of chickpeas, rinsed and drained
1 low-salt vegetable stock cube dissolved in 300 ml of boiling water
salt and pepper, to
taste
100 g of ready-to-eat dried apricots, halved

Method

Heat the oil in a large saucepan over a medium heat.
Gently fry the onion, garlic and ginger for 5 to 6 minutes until they start to soften.
Add the ground coriander and cumin and fry for a few minutes.
Add the harissa paste (or chilli powder), stir and fry for another few minutes.
Add sweet potato and carrots, turn the heat down and cook, stirring regularly, for 5 to 10 minutes.
Add the tomatoes, courgettes, peppers, chickpeas and stock, then season to taste.
Bring up to a simmer and add the apricots.
Put the lid on the pot and simmer on a low heat for 50 minutes or until the vegetables are tender.
Serve with warm couscous or rice.

Serves:

4 adults

Preparation time:

15 minutes

Cooking time:

1 hour 30 minutes

Utensils needed:

Chopping board
Chopping knife
Wooden spoon
Saucepan
Measuring jug
Vegetable peeler

Thai butternut squash curry

Serve with wholegrain basmati rice

Ingredients

10 ml of vegetable oil
1 tbsp of Thai red curry paste
2 cm piece of fresh ginger, finely chopped or grated

2 cloves of garlic, peeled and finely chopped or crushed
3 medium-sized onions, peeled and finely chopped
1 red pepper, de-seeded and finely chopped
1 butternut squash, peeled, de-seeded and diced
500 ml of water
400 g tin of low-fat coconut milk
400 g tin of chickpeas, drained
1 bunch of fresh coriander, chopped
1 lime, juiced

This vegetarian curry is a delicious and healthy take on the typical Indian takeaway dish. A great dinner for when the evenings are colder and you just want something comforting.

Method

Heat the oil in a large non-stick pan.
When hot, add the curry paste, garlic, ginger, onions and red pepper and cook for 10 minutes until the vegetables are soft.
Add butternut squash and water, bring to the boil before turning down the heat to low and simmering for 20 minutes.
After the curry has simmered for 20 minutes, add the coconut milk and chickpeas and cook for a further 5 to 10 minutes.
Add the lime juice and coriander just before serving with rice.

Serves:

4 adults

Preparation time:

15 minutes

Cooking time:

40 minutes

Utensils needed:

Chopping board
Chopping knife
Wooden spoon
Saucepan
Vegetable peeler
Measuring jug
Grater

Rice and vegetable hotpot

Ingredients

10 ml of vegetable oil
1 large onion
100 g of baby corn
1 medium-sized red pepper
1 medium-sized yellow pepper

2 medium-sized carrots
150 g of cauliflower
225 g of long grain rice
1 tsp of cumin powder
1 tsp of mild curry powder
1 tsp of tomato puree
1 low-salt vegetable stock cube dissolved in 600 ml of boiling water

Method

Chop the vegetables.
Heat the oil in a saucepan and add the onions for 1 minute. Add the remaining vegetables and cook until softened.
Add the rice and stir in the cumin powder, curry powder, tomato puree and stock. Bring to the boil.
Reduce the heat, cover the pan and simmer for 15 to 20 minutes, until the rice is tender and the liquid absorbed

Serves:

4 adults

Preparation time:

10 minutes

Cooking time:

30 minutes

Utensils needed:

Chopping board
Chopping knife
Wooden spoon
Saucepan
Measuring jug
Vegetable peeler

Lentil and vegetable stew

Ingredients

10 ml of vegetable oil
1 large onion
2 medium-sized carrots
2 celery sticks
175 g of red lentils
1 tsp of mixed herbs
1 low-salt vegetable stock cube dissolved in 600 ml of boiling water
2 tbsp of tomato puree
black pepper, to taste
2 small courgettes
100 g of mushrooms

Method

Chop all the vegetables.
Heat the oil in a large saucepan, add the onion and cook for 5 minutes.
Add the carrots and celery. Cook for 2 minutes.
Stir in the lentils, herbs, stock, puree and pepper and bring to the boil.
Cover and simmer for 20 minutes until the lentils are soft.
Stir in the courgettes and mushrooms and cook for a further 10 minutes.

Serves:

4 adults

Preparation time:

10 minutes

Cooking time:

45 minutes

Utensils needed:

Chopping board
Chopping knife
Measuring jug
Saucepan
Wooden spoon
Vegetable peeler

Peas and rice

Ingredients

180 g of brown rice
500 ml of water
100 g of frozen peas, defrosted
1 tsp of olive oil
black pepper, to taste

Method

Boil the water in a saucepan and add the rice. Follow the cooking instructions that are on the packet.
In a smaller pan, heat up the peas in a little water.
When both are cooked, drain them and then mix them together, adding olive oil and pepper to taste.

Serves:

4 adults

Preparation time:

2 minutes

Cooking time:

25 minutes

Utensils needed:

2x saucepans
Wooden spoon
Measuring jug