Vegetarian Recipes To Tickle Your Taste Buds

Chickpea Rocket and Rice Salad with Mango Dressing

For the dressing

• 4 tbsp vegan mayonnaise

• ½ tsp garlic, minced

• 1 tbsp pureed mango

• Pinch of salt

For the salad

• 240g brown basmati rice

• 60g red pepper, thinly sliced

• 60g red onion, finely diced

• 4 tbsp fresh mint leaves, finely chopped

• 60g carrot, finely sliced lengthways into 2cm lengths

• 120g fresh mango, peeled and chopped into small pieces

• 1 x 400g can chickpeas, drained and rinsed

• 120g pea shoots

• 120g wild rocket

• Salt and pepper, to taste

1. To make the dressing: In a bowl combine the vegan mayonnaise, minced garlic, pureed mango and a pinch of salt. Set aside to chill.

2. To make the salad: Combine the rice, chickpeas, red pepper, carrot, red onion, mango and mint . Season with salt and pepper to taste.

3. Place the pea shoots and rocket in a shallow serving bowl and spoon the rice mixture on top.

4. Add dressing to taste.

Sticky Asian-Style Mushrooms With Cashews And Veggies

• 2 small or 1 large red onion, peeled and cut into wedges

• 2 tbsp olive oil

• Pinch of salt and pepper

• ½ head broccoli, broken into florets

• 300g mixed mushrooms

• 1 courgette, roughly chopped

• 1 red pepper, deseeded and roughly chopped

• 1 yellow pepper, deseeded and roughly chopped

• 125g fine asparagus, tough stalks broken off

• Pinch of salt and pepper

• 130g unsalted cashew nuts

• 1 red chilli, sliced

For the Asian-style sauce

• 1 tsp olive oil

• Pinch of salt and pepper

• 1 thumb-sized piece ginger, peeled and minced

• 1 tbsp sweet chilli sauce

• 2 tbsp honey

• 2 tbsp brown sugar

• 3 tbsp reduced salt soy sauce

• 1 tsp lemongrass paste

• ½ tsp vegetarian rice wine vinegar

• 2 tbsp water

To serve

• Boiled rice

• Fresh coriander

1. Preheat oven to 200°C / gas mark 6. Arrange the red onion on a large baking tray, drizzle on ½ tsp of oil, sprinkle with salt and pepper and place in the oven for 10 minutes.

2. Mix together the Asian-style sauce ingredients in a small bowl and put to one side. Remove the tray with the onions on from the oven, and add the broccoli, mushrooms, courgette, peppers and asparagus. Arrange in a single layer and drizzle on the remaining olive oil. Sprinkle on a pinch of salt and pepper and place back in the oven for 10 minutes.

3. Remove the tray from the oven and drizzle the Asian-style sauce over the vegetables. Toss everything together, then sprinkle on the cashews and sliced chilli.

4. Place back in the oven for a final 5-10 minutes until the sauce is bubbling and the vegetables are tender.

5. Serve with boiled rice & chopped coriander .

Cookie Pie

For the pie base

• 110g dairy free margarine

• 250g plain flour

• 80g sugar

• 1 egg (*or egg substitute)

For the cookie filling

• 2 eggs (*or egg substitute)

• 65g plain flour

• 115g caster sugar

• 100g brown sugar

• 70g dairy free margarine, softened

• 150g dairy free chocolate chips

1. Preheat oven to 160ºC/gas mark 3.

2. For the base: crumb together the margarine and flour then add the sugar and mix in the egg. Roll out the mixture and put into pie dish.

3. For the filling: beat the eggs in large mixing bowl, until foamy.

4. Beat in the flour, granulated sugar, brown sugar and, finally, margarine.

5. Stir in chocolate chips and spoon the mixture into the pie base.

6. Bake for 55-60 minutes. Cool slightly on wire rack. Serve warm.

Carrot, Red Lentil and Sesame Bites

• 125g red lentils

• 30g onion, very finely chopped

• 250g carrots, peeled and grated

• 100g reduced fat vegetarian cheddar cheese, grated

• 150g white breadcrumbs

• 35g sesame seeds

• 2 free-range eggs, beaten

• ½ tsp caster sugar

• Seasoning

• Oil for frying

To serve Sweet chilli sauce

1. Wash the lentils and put in a medium pan with about 500ml water. Bring to the boil, then simmer slowly, stirring quite frequently, until the lentils have become a puree and the mixture is quite dry. Make sure that the lentils are cooked before the mixture dries out. Do not let them burn on the bottom of the pan! Spread out on a plate to cool.

2. Mix the cooled lentils with the onion, grated carrots, grated cheese, and 40g of the white breadcrumbs. Season with the sugar, a pinch of salt and plenty of freshly ground pepper. Mix the remaining breadcrumbs with the sesame seeds. Beat the eggs with 2 tbsp water.

3. Form the carrot and lentil mixture into balls, about 3 cm across, using about 1 slightly rounded tablespoon of the mixture each. Dip each one in the beaten egg and coat with the breadcrumb and sesame mix then flatten slightly. Put the coated bites on a plate or two in a single layer and chill for 30 minutes in the fridge

4. Heat some oil in a large non-stick frying pan and gently fry the bites for about 3 minutes on each side, until golden brown. Serve hot or cold with the sweet chilli sauce to dip.