Meat-free meals

Meat-free meals


Posted 21st May 2016


Try out these recipes in honour of National Vegetarian Week (16th to 22nd May) and tuck into a veggie dinner the whole family will love

Beetroot Burgers

Serves 6

400g chickpeas, drained
1 tablespoon fresh coriander, chopped
2 garlic cloves, chopped
½ teaspoon salt
½ teaspoon white pepper
150g brown rice, cooked
250g beetroot, peeled and grated
1 small onion, peeled and grated

1. Place the chickpeas into a food processor and pulse until they resemble coarse crumbs. Add the coriander, garlic, salt, pepper and rice, then process until all of the ingredients are mixed together. Transfer the mixture to a bowl.

2. Add the beetroot and onion to the bowl and mix until all ingredients are well combined. Divide the mixture into 6 equal portions and shape into flattened burger patties.

3. Place the burgers onto a plate, cover and chill in the fridge for at least 30 minutes.

4. Heat a little oil in a large frying pan and add the burgers to the pan once the oil is hot. Fry for 15 minutes, flipping over occasionally, until the burgers are cooked through. Serve while hot.

Tip: Using cooked beetroot instead of raw beetroot will reduce the cooking time by 5 minutes.

Recipe courtesy of www.lakeland.co.uk

Goats' Cheese & Caramelised Onion Tart

Serves 4-6

15g butter
1 tablespoon olive oil
20 Haywards traditional onions, sliced
3 tablespoons granulated sugar
2 tablespoons fresh thyme leaves
1 teaspoon black pepper
320g ready-made puff pastry
1 medium egg, beaten
200g soft goats' cheese

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.

2. In a large frying pan, melt the butter on a medium heat and then add the oil. Let the fat sizzle, then add the sliced pickled onions and stir to coat.

3. Sprinkle the onions with sugar, mix again and add 50ml of cold water. Simmer for 6-7 minutes until the sauce is thick and shiny. Mix through half of the thyme leaves, season with the pepper and set aside.

4. Grease the inside of a flat baking tray with a little butter. Lay the pastry sheet on top of the baking tray and draw a thumb-width border around the sides of the pastry with a sharp knife without cutting through the pastry. Brush the border of the pastry with the egg.

5. Spread the onion mixture within the border, crumble the goats' cheese over the top and sprinkle with the remaining thyme leaves.

6. Season and bake in the oven for 15-20 minutes until the pastry is golden and the cheese has browned slightly.

Tip: Serve with a side salad.

Recipe courtesy of www.haywardspickles.co.uk

Roasted Cauliflower Wraps with Avocado Mayonnaise & Coleslaw

Serves 4

2 tablespoons rapeseed oil
½ teaspoon smoked paprika
1 teaspoon white pepper
1 teaspoon salt
1 small cauliflower, leaves removed
1 ripe avocado, peeled and de-stoned
1 tablespoon tahini
½ lime, juice
½ small red cabbage, finely shredded
½ red onion, finely shredded
1 carrot, peeled and finely sliced
4 tablespoons cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon mustard seeds
4 multigrain wraps
1 tablespoon toasted pumpkin kernels

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.

2. Stir together the rapeseed oil with the paprika, white pepper and salt.

3. Place the cauliflower into a roasting tin and rub over the spiced oil covering the whole surface of the cauliflower. Roast in the oven for 40-45 minutes until caramelised on the outside and slightly tender.

4. While the cauliflower is roasting, put the avocado, tahini and lime juice into a food processor and blitz until smooth. Add a tablespoon of water to the mixture and blitz again until creamy.

5. To make the coleslaw, combine the red cabbage, onion and carrot in a bowl. Mix the vinegar, honey, mustard and mustards seeds together to make a dressing and pour over the vegetables, combining until the vegetables are thoroughly dressed.

6. Remove the cauliflower from the oven and slice into thick slices. Place your wraps onto serving plates and spread each one with the avocado mayonnaise. Top the wraps with the coleslaw, followed by the cauliflower and scatter over the pumpkin seeds.

Recipe courtesy of www.missiondeli.co.uk

Bramley Apple & Feta Baked Peppers

Serves 4

4 red peppers, halved and deseeded
4 tablespoons sun-dried tomato pesto
1 small Bramley apple, peeled, cored and chopped
175g cherry tomatoes
25g black olives, sliced
Handful basil leaves
100g feta cheese, crumbled
Salt and pepper
2 tablespoons Parmesan cheese, grated

1. Pre-heat the oven to 220°C/200°C Fan/Gas Mark 7.

2. Put the peppers in a roasting tin in a single layer and spoon ½ a tablespoon of pesto into each pepper half. Divide the apple slices, tomatoes, olives, basil and feta equally between the pepper halves.

3. Season well with salt and pepper and sprinkle with the Parmesan cheese. Roast in the oven for 20-25 minutes, or until the peppers are tender.

Tip: Serve with extra basil leaves or rocket and some crusty bread to mop up the juices.

Recipe courtesy of www.bramleyapples.co.uk





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