Vegetarian recipes

We can’t get enough of this recipe.   It is especially great for using up leftover courgettes and peppers.  Enjoy!  Each portion provided at least 2 of your 5-a-day.

Simple, wholesome ingredients combine to make a brilliant dahl recipe. Make in one batch then freeze any leftovers.

Hazelnuts work beautifully with the nutty flavour of chestnut mushrooms and add a creamy texture without adding any cream, making this recipe fabulous for vegans and those who avoid dairy.

Using tofu instead of paneer cheese provides a heart-healthy twist to this classic Indian dish and also makes it dairy-free and vegan-friendly too!

These parathas can be eaten by themselves as wraps, with a little low fat natural yoghurt or pickle for breakfast, or with other vegetable dishes at main meals.

Low-fat, vegan and heart-healthy, this filling one-pot lunch or dinner is packed with vegetables and beans and with a slight chilli kick.

This soup came about as a result of a great conversation between our helpline team.  It has a base of tomatoes, lentil, onions and garlic but the great thing is you can add other ingredients to suit.  We included all the leftover “red vegetables” in this version and it turned out a fantastic deep red and pretty tasty too.   

This warming dish is the ultimate plant-based comfort food.