Explore 4 recipes from the vegetarian mains collection.
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◷ 47 mineasy
Golden, cornflour-coated tofu gets a thin, sticky gochujang glaze, balanced by cool sesame cucumber and plain short-grain rice. Glaze just before serving to preserve the crisp edges.
Oct 13
◷ 838 minmedium
Soaked, uncooked chickpeas are ground with parsley, garlic and cumin, then fried into crisp falafel with tender, finely textured centres. Serve with pourable lemon tahini sauce. Allow for a refrigerated chickpea soak of 12–18 hours.
Oct 7
◷ 48 mineasy
Cumin-and-paprika chickpeas with crisp skins and nutty centres, served over cool, lemony whipped feta with warm flatbreads. Thorough drying and adding the spices late keep the chickpeas crisp without scorching the paprika.
Oct 4
◷ 65 minmedium
Potatoes and onion gently cooked in olive oil, folded into eggs, then pan-cooked and flipped into a golden tortilla with a tender, fully set centre. Allow about 65 minutes, including resting; serve warm or at room temperature.
Oct 3Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 21 minutes. Cooking takes 40 minutes. Allow 47 minutes in total. Makes 2 servings. Key ingredients: firm or extra-firm tofu, drained weight before pressing, short-grain white rice, dry weight, water for the rice, cornflour, divided into two 12.5 g portions, rapeseed or sunflower oil, divided into two 15 ml portions. Equipment: 28 cm non-stick frying pan, 1.5–2 litre saucepan with a tight-fitting lid, Two hob rings, Fine sieve, Clean kitchen cloths or kitchen paper and a modest weight for pressing tofu, Chopping board, knife and fine grater, Bowls for glaze, dressing and coating, Fish slice or silicone spatula, Rack or uncovered plate for fried tofu, Measuring jug and kitchen scales.
Kitchen tip: A 28 cm pan accommodates two batches comfortably. A smaller pan needs three batches and additional frying time; crowding makes the tofu steam.
Preparation takes 59 minutes. Cooking takes 52 minutes. Allow 838 minutes in total. Makes 4 servings. Key ingredients: dried chickpeas, cold water for soaking, onion, flat-leaf parsley leaves and tender stems, garlic for the falafel. Equipment: Covered soaking bowl of at least 2.5 litres capacity, with space in the fridge, Colander and clean tea towel, Kitchen scales, Food processor with approximately 1.5 litres bowl capacity, Mixing bowls, whisk and spatula, Heavy, deep saucepan of approximately 4 litres capacity and 20 cm internal diameter, Frying thermometer, Slotted spoon or spider, Wire rack set over a tray, Suitable lid for the frying pan, kept nearby.
Kitchen tip: The schedule assumes a 12-hour soak, a successful first test and four subsequent batches. Longer soaking, slower oil heating, corrections or smaller batches extend it.
Preparation takes 19 minutes. Cooking takes 42 minutes. Allow 48 minutes in total. Makes 2 servings. Key ingredients: chickpeas in water, olive oil, fine salt, ground cumin, sweet paprika. Equipment: Oven, Shallow metal baking tray, approximately 30 × 40 cm, Sieve, Clean tea towels, Small food processor, approximately 500–750 ml capacity, Small bowl and spoon, Citrus grater and knife, 24–28 cm frying pan.
Kitchen tip: Roasting times depend on how thoroughly the chickpeas are dried. Extend the unspiced roast rather than exposing the paprika to prolonged high heat.
Preparation takes 20 minutes. Cooking takes 45 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: all-purpose potatoes, weighed after peeling, yellow onion, peeled, olive oil, for cooking the vegetables and tortilla; excess drained, eggs, fine salt. Equipment: 20 cm (8-inch) nonstick skillet with sides at least 5 cm (2 inches) high, Lid that fits the skillet, Knife and chopping board, Large mixing bowl, Whisk or fork, Flexible spatula, Fine-mesh sieve and heatproof bowl, Tablespoon measure, Sturdy plate about 25 cm (10 inches) across, wider than the skillet, Clean serving plate, Dry oven gloves, Instant-read food thermometer.
Kitchen tip: Use the specified skillet size: a larger pan makes a thinner tortilla that cooks more quickly and can dry out.