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25 vegetarian recipes, each one written out in full. Filter by course, or search by an ingredient you need to use up.

Recipes: 25
Vegan: 11
Quickest: 10 min

Showing 25 of 25

Salads
Watermelon, Feta and Black Olive
Three ingredients that have no business working together and absolutely do. There is no dressing beyond oil and pepper, because the watermelon provides all the liquid a plate needs.
Time
10 min
Serves
6
Snacks
Whipped Feta with Honey and Thyme
Five minutes of work and it looks like you meant it. The trick is whipping the feta far longer than you think necessary, until it stops being grainy and turns to something like soft ice cream.
Time
10 min
Serves
6
Breakfast
Burnt Butter Mushrooms on Toast
Mushrooms on toast is only ever as good as the pan is hot. Get it properly hot, tear the mushrooms instead of slicing them, and let the butter go past gold to nut brown.
Time
15 min
Serves
2
Vegan
Salads
Shaved Fennel and Orange Salad
The fennel has to be sliced so thin it is almost transparent, which means a mandoline or a steady hand and a very sharp knife. Everything else about it is easy.
Time
15 min
Serves
4
Vegan
Breakfast
Chickpea Scramble with Charred Spring Onion
Not an imitation of scrambled egg — a better thing in its own right. Crushed chickpeas, turmeric, a lot of black pepper, and spring onions taken as far as they will go before they burn.
Time
20 min
Serves
2
Vegan
Salads
Charred Broccoli and Almond Salad
Broccoli cooked until it is black in places, dressed while it is still hot so it drinks everything up. This is a salad in the sense that it is served on a platter, and in no other sense.
Time
20 min
Serves
4
Soups
Green Pea and Mint Soup
Frozen peas, and no apology. The whole trick is cooking them for three minutes rather than fifteen, and blending while they are still shockingly green.
Time
25 min
Serves
4
Snacks
Sweetcorn and Spring Onion Fritters
The batter should only just hold the corn together. Any more flour and you are eating pancakes with corn in them, which is a different and much duller thing.
Time
25 min
Serves
4
Vegan
Salads
Warm Potato and Caper Salad
No mayonnaise anywhere near it. Potatoes crushed slightly while hot so the dressing gets into the cracks, then capers, dill and enough mustard to make it interesting.
Time
30 min
Serves
6
Vegan
Desserts
Dark Chocolate and Olive Oil Mousse
No eggs, no cream, no gelatine. The whipping is done by aquafaba — the liquid from a tin of chickpeas — which behaves exactly like egg white and costs nothing, because you were going to pour it down the sink.
Time
30 min
Serves
6
Vegan
Breakfast
Overnight Oats with Roasted Plums
Roasting the plums is the ten minutes of work that turns overnight oats from worthy into something you actually look forward to. Do both on Sunday and breakfast is handled until Wednesday.
Time
35 min
Serves
4
Vegan
Snacks
Rosemary and Sea Salt Flatbreads
No oven, no proving drawer, no bread tin. A wet dough, one rise, and a dry pan hot enough to frighten you. They blister, puff, and are gone within ten minutes of being made.
Time
35 min
Serves
6
Breakfast
Smoky Bean Shakshuka
A pan of soft beans and blistered peppers under six eggs, cooked until the whites just set and the yolks still run. It is a breakfast that eats like a dinner, which is the point.
Time
40 min
Serves
4
Vegan
Mains
Black Pepper Tofu with Crisp Shallots
Coarsely cracked pepper is the whole dish here, not a seasoning at the end. Crisp the tofu hard, build a dark sticky sauce around it, and pile on more fried shallots than feels sensible.
Time
40 min
Serves
4
Mains
Charred Cauliflower Tacos with Lime Crema
The oven has to be as hot as it goes and the cauliflower has to be genuinely black in places. Anything less and you have roast cauliflower in a tortilla, which is not the same thing.
Time
40 min
Serves
4
Vegan
Soups
Spiced Red Lentil and Lemon Soup
The one to make when there is nothing in the house. Red lentils, an onion, a lemon and whatever spice you have. It costs almost nothing and tastes as though it took a lot longer.
Time
40 min
Serves
4
Soups
Celeriac and Apple Soup
Celeriac is an ugly vegetable that makes an elegant soup. One sharp apple keeps it from being heavy, and toasted hazelnuts on top stop it from being boring.
Time
45 min
Serves
4
Vegan
Snacks
Crisp Chickpeas with Smoked Paprika
Getting these properly crisp rather than merely dry is entirely about drying the chickpeas first and adding the paprika last. Both steps take a minute and both are non-negotiable.
Time
50 min
Serves
4
Desserts
Lemon and Thyme Polenta Cake
Ground almonds and polenta instead of flour, so it is dense, damp and faintly gritty in the way this kind of cake should be. The thyme is not a novelty — it takes the edge off the sweetness.
Time
1 h 5 min
Serves
10
Mains
Beetroot and Barley Risotto
Pearl barley instead of rice, so it keeps some bite and does not need standing over. The colour is frankly ridiculous, which is half the pleasure of putting it on the table.
Time
1 h 10 min
Serves
4
Vegan
Soups
Roast Tomato and Bread Soup
Stale bread is the ingredient, not a garnish. It goes in early and dissolves, and what you end up with is closer to a thick porridge than a soup — which is exactly right.
Time
1 h 10 min
Serves
4
Mains
Leek and Butter Bean Pie
Leeks cooked down slowly in butter until they are almost a jam, butter beans for body, mustard and tarragon to stop it being bland. One sheet of shop-bought pastry and no apology for it.
Time
1 h 15 min
Serves
4
Desserts
Roasted Pear and Hazelnut Crumble
Roasting the pears first drives off the water that otherwise turns the bottom of a crumble to soup. The topping has more nuts than flour in it, so it stays properly craggy.
Time
1 h 15 min
Serves
6
Mains
Roast Squash and Sage Lasagne
A lasagne with no tomato in it at all. Roasted squash mashed rough, a nutmeg béchamel, and fried sage leaves shattering on top. It takes a while and it is worth every minute of it.
Time
1 h 40 min
Serves
6
Mains
Aubergine and Lentil Moussaka
Grill the aubergine rather than frying it and you keep the smoke without the litre of oil. Brown lentils, cinnamon and a slick of tomato underneath; a proper baked custard top.
Time
1 h 50 min
Serves
6

Watermelon, Feta and Black Olive

Whipped Feta with Honey and Thyme

Burnt Butter Mushrooms on Toast

Shaved Fennel and Orange Salad

Chickpea Scramble with Charred Spring Onion

Charred Broccoli and Almond Salad

Green Pea and Mint Soup

Sweetcorn and Spring Onion Fritters

Warm Potato and Caper Salad

Dark Chocolate and Olive Oil Mousse

Overnight Oats with Roasted Plums

Rosemary and Sea Salt Flatbreads

Smoky Bean Shakshuka

Black Pepper Tofu with Crisp Shallots

Charred Cauliflower Tacos with Lime Crema

Spiced Red Lentil and Lemon Soup

Celeriac and Apple Soup

Crisp Chickpeas with Smoked Paprika

Lemon and Thyme Polenta Cake

Beetroot and Barley Risotto

Roast Tomato and Bread Soup

Leek and Butter Bean Pie

Roasted Pear and Hazelnut Crumble

Roast Squash and Sage Lasagne

Aubergine and Lentil Moussaka