Quick and Easy Vegetarian Recipes

Delicious Meat Free Recipes Ideas

Whether it’s #MeatFreeMonday, #FriendsNotFood, #Veganuary or just #TryingToBeHealthier, there are plenty of reasons to eat some vegetarian food.

But when you’re trying to lose weight it’s not always easy.

It should be simple right? I mean vegetables are low in calories after all.

The problem is, most diets don’t cater that well for vegetarians.

So, where do you find meal inspiration? How do you know what you should be eating?

Well, as always, we’ve got you covered…6 Vegetarian recipes to get your chops around. Including one mouth watering dessert.

Have I tickled your taste buds enough? Well, let’s get on with it…

Quick and Easy Vegetarian Recipes - Bounty Oats with Dark Chocolate

Bounty Oats with Dark Chocolate, like having a chocolate bar for breakfast and only 5 mins to prepare.Serves 3. Prep Time 5 mins. Nutrition per serving: 341 kcal; 18g Fats; 36g Carbs; 6g Protein.

What you need...

  • 1 cup oats (90g/3.17 oz.)
  • 2 tbsp. desiccated coconut
  • 6.7 fl. oz. (200ml) coconut milk
  • 2 tbsp. coconut sugar or honey
  • 1.7 oz. (50g) dark chocolate, chopped
  • Handful of Raspberries

What you need to do...

Place the oats in a saucepan and add 1 ½ glasses of water and the desiccated coconut. Bring to boil then reduce heat, and cook covered for about 10 minutes, in the meantime stir 2 - 3 times.

 Remove the lid, add coconut milk and sugar. Mix and remove from the heat.

Divide between bowls, sprinkle with chopped chocolate and top raspberries to serve.

Quick and Easy Vegetarian Recipes - Roasted Root Veg Salad with Feta

What you need...

  • 2 medium carrots, peeled
  • 2 medium parsnips, peeled
  • 1 lb. (450g) pumpkin, peeled
  • 2 tbsp. olive oil
  • 4 oz. (120g) rocket
  • 2 oz. (50g) feta
  • ¼ cup (30g) pumpkin seeds

What you need to do...

Pre-heat the oven to 400F (200C).

Wash and peel the carrots and parsnips. Cut them into small strips. Peel and cube the pumpkin.

Place all the vegetables into a roasting tray, and grease evenly with 1 tbsp. of olive oil. Season with salt and pepper, and roast in the oven for 20-30 mins (depending on the thickness of the vegetables).

Once cooked add the roasted vegetables and rocket to a large bowl and drizzle with the remaining 1 tbsp. of olive oil.

Sprinkle with crumbled feta cheese and pumpkin seeds, and season with salt and pepper to serve.

Roasted Vegetable Salad, a quick, healthy and tasty alternative to a shop bought sandwich.Serves 4. Prep time 10 mins. Nutrition per serving: 197 kcal; 11g Fats; 21g Carbs; 6g Protein.

Quick and Easy Vegetarian Recipes - Tofu in Peanut Sauce

Tofu in a peanut sauce feels as indulgent as a takeaway but with less than half the calories.Serves 4. Prep time 30 mins. Nutrition per serving: 310 kcal; 18g Fats; 17g Carbs; 18g Protein.

What you need...

  • 1 tbsp. coconut oil 
  • 2 ¼ cups (400g) tender stem broccoli
  • 1 3/8 cups (350g) firm tofu 

For the Sauce:

  • 1/4 cup (65g) natural peanut butter
  • 2 tbsp. tamari or soy sauce
  • 2 tbsp. water
  • 5 tbsp. honey
  • 1 tsp. sesame oil
  • 1/2 tsp. chili flakes 
  • 1 tbsp. ginger, grated

What you need to do...

Firstly, prepare the tofu. Drain all the water, and sandwich it between two paper towels and two plates. Place a heavy item like a can on the top plate. Press for at least 30 minutes.

 Cut the tofu into 1/2 inch (1.25 cm) cubes.

Mix all the sauce ingredients and set aside. Steam or boil the tender stem broccoli until tender, set aside.

In the meantime, heat the coconut oil in the pan over medium heat and cook the tofu for around 10-15 mins, occasionally turning, until browned. Add in the earlier prepared sauce and stir well. Remove from heat and serve with the cooked broccoli.

Quick and Easy Vegetarian Recipes - Leek and Pea Soup with Basil

What you need...

  • 2 tsp. coconut oil
  • 3 ¼ cups (400g) leek, chopped
  • 4 cups (1L) water
  • 2 vegetable stock cubes
  • 3 cups (450g) garden peas
  • ½ cup (15g) fresh basil, chopped
  • 1 ¼ cup (150g) light feta, crumbled

What you need to do...

Heat the oil in a large saucepan and cook the leek for 2 minutes. Add the water and the stock cubes. Bring to the boil and cook for a further 5 minutes.

Add in the garden peas and cook for another 2 minutes. Put three-quarters of the basil into the soup, turn off the heat and puree with a hand blender until smooth. 

Divide the soup over 4 bowls and sprinkle with the crumbled cheese and the rest of the basil to serve. Season with freshly ground pepper.

Leek and Pea Soup with Basil. Soup is such a lovely lunch or dinner, especially in the winter months. It can also help keep you feeling fuller for longer.Serves 4. Prep time 5 mins. Nutrition per serving: 212 kcal; 5g Fats; 30g Carbs; 11g Protein.

Quick and Easy Vegetarian Recipes - Slow Cooker Cauliflower Tikka Masala

Slow cooker cauliflower tikka masala, through everything in the slow cooker before work and come home to lovely, and healthy, dinner.Serves 4. Prep time 10 mins. Nutrition per serving: 226 kcal; 14g Fats; 22g Carbs; 7g Protein.

What you need...

  • 1 tbsp. coconut oil
  • 1 small cauliflower head, cut into florets (about 4 cups florets)
  • 1 medium onion, diced
  • 3 cloves garlic, crushed
  • 1 tbsp. ginger, grated
  • 3 tbsp. curry powder
  • 3 ½ cups (800g) can diced tomatoes with their juice (about 3 cups)
  • 1 tbsp. honey
  • 1/2 cup (120ml) full-fat coconut milk (canned)
  • Handful fresh parsley
  • 1/3 cup (50g) cashews roasted

What you need to do...

Add the coconut oil, cauliflower, onion, garlic, ginger, curry powder to the slow cooker. Season with salt and pepper.

 Pour in the diced tomatoes and honey stir to mix everything.

Cook on high for about 3-4 hours or the cauliflower is tender.

Add the coconut milk, and stir well. Cook for another 3-5 mins on low until warmed through.

Serve topped with chopped coriander and roasted cashews, accompanied by rice (not included in nutrition info).

Quick and Easy Vegetarian Recipes - Vegan Chocolate Orange Mousse

What you need...

  • 1 cup sweet potato, peeled and cooked (225g/0.5 lb sweet potato)
  • ½ cup (125g) smooth peanut butter
  • ½ cup (50g) natural cocoa powder
  • 6 tbsp. maple syrup
  • 1 tsp. orange zest
  • ½ cup (120ml) chickpea brine
  • ½ tsp. lemon juice

What you need to do...

Place cooked sweet potato and peanut butter in a food processor. Process until smooth and, then add cacao powder, maple syrup, and orange zest, blend again until smooth.

 Place chickpea brine in a clean bowl. Add lemon juice and whip with a hand mixer until you achieve stiff peaks (this can take around 3-6 mins) – you should be able to invert the bowl, and the whipped brine should not move an inch.

Fold whipped chickpea brine into the chocolate and mix until well combined. The mixture will deflate slightly. Spoon the mixture between 4 small serving glasses and place in the fridge for 8 hours (or overnight) for the mousse to set.

Vegan chocolate orange mousse, a healthy, decadent desert, because you deserve it. It serves 4 but you won't want to share it with anyone.Serves 4. Prep time 10 mins. Nutrition per serving: 354 kcal; 17g Fats; 39g Carbs; 13g Protein.

Quick and Easy Vegetarian Recipes - Which one for You?

Being a vegetarian, or just wanting to have a few meat free meals during the week, won’t be difficult with these great recipes.

Which one do you fancy trying?

Show off your culinary talents on Instagram with #HealthyBethy

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Want to go meat free? Well, you'll want some quick and easy vegetarian recipes, that are still mouth wateringly delicious. Here are 6 for you to try...

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