Being a vegetarian does not stop you from eating amazing foods. With a little creativity and lots of vegetables, these vegetarian breakfast, lunch, and dinner recipes will prove you that eating meatless can be insanely delicious!
Easy Hash Browns
- Floury potatoes - 1 kg
- Onions, chopped - 2
- Vegetable oil (for frying)
- Chili flakes/Cumin seeds/Dried oregano - 1 tsp
- Fried eggs (to serve)
- Hot sauce (to serve)
Cook the unpeeled, whole potatoes in boiling salted water for 15-20 minutes until softened on the outside but hard in the center. Drain, and leave until cool.
Meanwhile, fry the onion in 1 tbsp vegetable oil and a knob of butter, until soft but not golden, about 8 minutes. Add any spices you’re using, and allow to cool.
Peel the potatoes, then grate. Tip into a bowl, add the cooked onion, ½ tbsp salt and ½ tbsp ground pepper and mix well.
Line a tray with baking parchment, then pinch golf-ball-sized pieces of the potato mix and roll them into balls. Press them down onto the baking sheet to make thickish rounds, or use a food ring.
Repeat with the remaining potato mixture, spacing the rounds well apart on the tray. Freeze until solid. Wrap the hash browns in foil or clingfilm, or tip them into a freezer bag.
To cook, heat 1 tbsp oil and a knob of butter in a non-stick frying pan on a medium heat and fry the hash browns from frozen for 7-10 minutes per side, until crisp, golden brown and piping hot in the middle. You don’t want to cook them too quickly or they will still be frozen in the middle.
(The hash browns will cook in 4-5 minutes per side if not frozen.) Serve with fried or poached eggs, and hot sauce.
Roast Pumpkin and Chickpea Salad with Coriander Dressing
- Olive oil - 4 tbsp
- Ground coriander - 2 tsp
- Ground cumin - 2 tsp
- Smoked paprika - 2 tsp
- Dried chilli flakes - 1 tsp
- Pumpkin 500 g, seeds removed and wedged
- Red onions 2, wedged
- Chickpeas ½ x 400 g tin, drained
- Kale - 150 g
- Feta (optional) - 50 g
- Natural yogurt 100 g
- Tahini 1 tbsp
- Lemon 1, juiced
- Coriander, a small bunch
Heat the oven to 200C/fan 180C/gas 6. Put the olive oil, ground coriander, cumin, smoked paprika, chilli flakes and some seasoning into a bowl and add the pumpkin and red onion, and toss well. Tip onto a large baking sheet, so there’s lots of room around everything to get nice and crisp, and bake for 30 minutes. Add the chickpeas to the tray, give everything a really good toss and put back in the oven for 20 minutes.
Meanwhile, put the yogurt, tahini, lemon juice and coriander into a food processor with 4 tbsp of water and whizz until smooth and green. It should be thick but drizzle-able.
Add the kale to a bowl with ½ of the dressing and massage with clean hands. Leave to marinate for 20 minutes, massaging again half way through.
Remove the pumpkin from the oven – it should be cooked through, golden and charred. Leave to one side for 5 minutes to cool slightly. Once the pumpkin has cooled slightly tip into the kale bowl and mix well.
Serve on individual plates with more dressing drizzled over and feta sprinkled on top, if you like.
Broccoli Steaks with Roasted Chickpeas, Tomatoes, and Cashew Dressing
80 g (1/2 cup) cashew nuts, soaked in cold water for 2 hours
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 small garlic clove, crushed
600 g piece broccoli
400 g can chickpeas, rinsed, drained
250 g tomato medley mix
1 bunch asparagus
1 teaspoon ground cumin
1 teaspoon sweet paprika
Preheat oven to 190C/170C fan forced. Line a large baking tray or dish with baking paper.
Drain cashews. Process cashews, lemon juice, oil and garlic in a small food processor until thick and creamy, adding 1-2 tbs water if necessary. Season with sea salt.
Cut broccoli into 4 x 2 cm-thick steaks. Preheat a chargrill pan or barbecue grill over high. Lightly spray broccoli with oil and cook for 2 minutes each side or until lightly charred. Transfer to prepared tray.
Add chickpeas, tomato and asparagus to the tray. Sprinkle with the cumin and paprika. Bake for 15 minutes or until vegetables are tender. Spread cashew dressing among serving plates. Top with veggies and chickpeas to serve.
Loaded with vitamins and minerals in low-calorie “packages,” these vegetarian meals surely are the bomb!