Vegetarian recipes

Choosing a vegetarian recipe

Compare 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.

• Crêpes with Lemon and Sugar

  Preparation takes 19 minutes. Cooking takes 27 minutes. Allow 68 minutes in total. Makes 4 servings. Key ingredients: plain flour, fine salt, eggs, whole or semi-skimmed milk, whole or semi-skimmed milk. Equipment: 24 cm non-stick frying pan or crêpe pan with a flat base approximately 21–22 cm across, Small saucepan, Mixing bowl, at least 1.5 litres, Whisk, Scales and measuring jug, Thin heat-resistant spatula, Heat-resistant pastry brush, Citrus juicer, Plate and clean tea towel for holding cooked crêpes.

  Kitchen tip: Treat the first crêpe as a heat-and-portion check. If it is too thick, use slightly less batter or add the reserved milk only if the batter is genuinely thick.

• Spanakopita with Crisp Filo

  Preparation takes 46 minutes. Cooking takes 84 minutes. Allow 125 minutes in total. Makes 6 servings. Key ingredients: raw fresh spinach, weighed after removing coarse stalks, spring onions, trimmed weight, fresh dill fronds and tender stems, feta, drained weight, made with vegetarian rennet, olive oil, divided: 15 ml for the onions, 10 ml for the tin, 30 ml for the base and 35 ml for the lid. Equipment: 20 × 30 cm metal baking tin, internal dimensions, at least 4 cm deep, 5–6 litre saucepan with a lid, Medium frying pan, Colander and bowl to catch liquid, Large mixing bowl, Clean tea towel for squeezing spinach, Baking paper and a barely damp tea towel for covering filo, Tongs, Pastry brush, Kitchen scales and measuring spoons, Sharp knife and chopping board, Digital food thermometer, Wire cooling rack, Foil, if needed to protect the pastry during baking.

  Kitchen tip: Squeeze the spinach thoroughly before mixing it with the other filling ingredients. Extra egg is not a remedy for wet spinach.

• Crispy gnocchi with roasted peppers and burrata

  Preparation takes 12 minutes. Cooking takes 32 minutes. Allow 44 minutes in total. Makes 2 servings. Key ingredients: chilled potato gnocchi, uncooked weight, suitable for pan-frying without boiling, jarred roasted red peppers in brine or vinegar, olive oil, garlic, water. Equipment: 28 cm non-stick frying pan, Lid suitable for the 28 cm frying pan, needed only for the optional steam-softening troubleshooting technique, Approximately 1-litre saucepan with lid, Stick blender and tall heatproof blending vessel, Shallow metal oven tray, Spatula, Sieve or colander, Kitchen scales and measuring spoons.

  Kitchen tip: The schedule allows 10 minutes per frying batch. Follow your gnocchi packet if it specifies a different direct-frying time, and allow longer if the centres remain firm.

• Patatas bravas with spicy tomato sauce

  Preparation takes 24 minutes. Cooking takes 70 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: raw Maris Piper or King Edward potatoes, water, fine salt, sunflower or rapeseed oil, fine salt. Equipment: 4-litre saucepan with lid, Colander and large tray, 1–1.5-litre saucepan with lid, Deep-sided 28 cm frying pan, Frying thermometer, Slotted spoon, Kitchen paper and wire rack, Kitchen scales, chopping board and knife, Serving platter and small sauce bowl.

  Kitchen tip: The schedule allows about 75 minutes. A slow hob, longer sauce reduction or extra frying batches will take longer; use the texture cues rather than rushing.

• Margherita pizza with no-cook tomato sauce

  Preparation takes 54 minutes. Cooking takes 75 minutes. Allow 204 minutes in total. Makes 2 servings. Key ingredients: strong white bread flour, strong white bread flour, water, instant dried yeast, fine salt. Equipment: Digital scales capable of weighing small yeast and salt quantities, Mixing bowl of at least 2 litres and a lid or cover, Sieve and bowls for draining, Covered containers for refrigerating sauce and reserved tomatoes, Clean kitchen paper, Heavy, uncoated metal baking tray with a stable, flat underside of at least 30 × 35 cm, rated for 250°C, Pizza peel or a second flat, rimless metal tray, Dry oven gloves, Board and pizza cutter or sharp knife.

  Kitchen tip: The schedule allows a 105-minute first rise, but dough readiness takes priority. Extend the rise in a cool kitchen and shift later tasks accordingly.

• Gochujang glazed tofu with sesame cucumber

  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.

• Greek salad with feta and oregano

  Preparation takes 15 minutes. Allow 15 minutes in total. Makes 4 servings. Key ingredients: ripe tomatoes, raw weight before coring, cucumber, prepared raw weight after trimming and any necessary deseeding, green pepper, trimmed raw weight, approximately 1 medium-large pepper, red onion, peeled raw weight, pitted Kalamata olives, drained weight. Equipment: Clean chopping board and sharp knife, Colander, Small bowl for optional onion soaking, Clean tea towel or kitchen paper, Measuring spoons, Wide, shallow serving bowl, approximately 2 litres, Two large serving spoons.

  Kitchen tip: Dry the vegetables and drain the olives well. Dress just before serving to avoid diluting the dressing with excess water.

• Huevos rancheros with tomato-jalapeño salsa

  Preparation takes 10 minutes. Cooking takes 38 minutes. Allow 47 minutes in total. Makes 2 servings. Key ingredients: ripe tomatoes, raw weight, cored and cut into 8 mm dice, onion, peeled weight, finely chopped, fresh jalapeño, approximately 1 small chilli, stem removed and finely chopped; remove seeds and pale ribs for milder heat, garlic, finely chopped, neutral cooking oil: 5 ml for the salsa, 15 ml for the tortillas and 10 ml for the eggs. Equipment: 18–20 cm saucepan, at least 1 litre capacity, with a lid, 28 cm non-stick or well-seasoned frying pan with a lid, large enough for four eggs, Wire rack, Chopping board and knife, Measuring spoons and kitchen scales, Small cup for cracking eggs, Broad spatula, Two serving plates.

  Kitchen tip: The timeline allows a typical salsa reduction. Juicy tomatoes or thin tinned tomatoes can take longer: finish reducing before frying the tortillas.

• Cheddar and leek potato pie

  Preparation takes 25 minutes. Cooking takes 74 minutes. Allow 91 minutes in total. Makes 4 servings. Key ingredients: potatoes, raw weight after peeling, leeks, trimmed raw weight, unsalted butter, plain flour, whole milk. Equipment: Shallow 2.5-litre ovenproof dish, approximately 26 × 20 cm internally and at least 5 cm deep, Rimmed baking tray, 4-litre saucepan, 28 cm deep sauté pan with a lid, Colander and tray for steam-drying potatoes, Knife, chopping board, grater and wooden spoon, Foil, if needed, Dry oven gloves.

  Kitchen tip: Drain washed leeks thoroughly and evaporate any pooled liquid before adding flour. A smaller pan will need longer.

• Harira with Chickpeas and Lentils

  Preparation takes 15 minutes. Cooking takes 65 minutes. Allow 77 minutes in total. Makes 4 servings. Key ingredients: olive oil, onion, celery, green or brown lentils, tinned chickpeas. Equipment: Heavy-based 4-litre saucepan with lid, Knife and chopping board, Sieve, Kitchen scales and measuring jug, Wooden spoon or heatproof spatula, Small bowl and whisk, Kettle, Ladle.

  Kitchen tip: The schedule assumes the shorter simmering times and 4-minute vermicelli. Older lentils, a slower hob or longer-cooking pasta will extend it; follow the texture cues.

• Menemen with Softly Scrambled Eggs

  Preparation takes 13 minutes. Cooking takes 25 minutes. Allow 37 minutes in total. Makes 2 servings. Key ingredients: hen eggs, approximately 200 g raw edible weight without shells, ripe tomatoes, raw weight after removing cores, mild Turkish green peppers, raw weight after removing stalks and seeds, olive oil, fine salt, divided: 2 g for the tomatoes and up to 1 g to finish. Equipment: 24 cm frying pan or shallow skillet, approximately 1.5 litre capacity, Heat-resistant spatula, Chopping board and knife, Bowl and fork, Kitchen scales and measuring spoons.

  Kitchen tip: Tomato water content controls the reduction time. Use the spatula-channel cue before adding eggs, even if the sauce needs longer than the suggested simmer.

• Vegetable samosas with mint chutney

  Preparation takes 67 minutes. Cooking takes 89 minutes. Allow 166 minutes in total. Makes 6 servings. Key ingredients: plain flour, for the pastry, fine salt, for the pastry, rapeseed or sunflower oil, for the pastry, water, for the pastry; start with 125 ml, plain flour, for light dusting. Equipment: Mixing bowl, scales and measuring jug, Approximately 2-litre saucepan for potatoes, Microwave and microwave-safe bowl with a vented cover, or a small saucepan for peas, Frying pan for filling, Shallow tray for cooling the filling, Rolling pin, knife and clean covering cloth, Small blender or mini food processor, Stable, deep, heavy saucepan, approximately 6 litres capacity and 24 cm internal diameter, Oil-compatible cooking thermometer, Long-handled slotted spoon, Wire rack over a tray.

  Kitchen tip: If the rested dough still cracks, knead in 5 ml water and rest covered for another 10 minutes before trying again. This adds time to the schedule.