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Summer Vegetarian Recipes Posted on 22 Jun 2020

Are you wanting to turn vegetarian or already are? but you are struggling to find recipes to make. Take a look below at some delicious recipes!

Veggie Indian Burger

Ingredients

  • 2 vegetarian bean burgers
  • ¼ red onion
  • ¼ cucumber
  • ½ large ripe tomato
  • ¼ small bunch coriander
  • 2 seeded wholemeal burger buns
  • 2 tbsp raita
  • 2tbsp mango chutney
  • 20g spice Bombay mix

Method

  1. Cook the vegetarian bean burgers following pack instructions. Finely chop the red onion, cucumber, tomato and coriander and mix together in a bowl. Lightly toast the burger buns. Divide the raita, burgers, mango chutney, the tomato, onion and cucumber salad and Bombay mix between each bun.

Cauliflower steaks with roasted red pepper & olive salsa

Ingredients

  • 1 cauliflower
  • ½ tsp smoked paprika
  • 2tbsp olive oil
  • 1 roasted red pepper
  • 4 black olives
  • Small handful parsley
  • 1tsp capers
  • ½ tbsp red wine vinegar
  • 2 tbsp toasted flaked almonds

Method

  1. Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. Rub the paprika and 1⁄2 tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
  2. Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

Potato skin tacos

Ingredients

  • 2 baking potatoes
  • 1 avocado, halved and sliced
  • ½ red onion, finely sliced
  • 1 lime, juiced
  • 1tbsp olive oil
  • 75g cheddar, grated
  • 2tsp fajita spice mix
  • 2 spring onions, finely sliced
  • ½ small pack coriander
  • Soured cream, to serve

Method

  1. Heat grill to high. Prick the potatoes with a fork and microwave on high for 5-10 mins until soft. Meanwhile, toss the avocado and red onion with the lime juice and half the oil. Once the potatoes have cooked, slice in half and scoop out the flesh into a bowl. Drizzle the skins with the remaining olive oil and grill for 5-10 mins to crisp up.
  2. Mash the potato with the cheese, fajita spice mix, most of the spring onions and coriander stalks. Once the potato skins have crisped up, remove from the grill and spoon the filling into them. Top with the coriander leaves, remaining spring onions and the soured cream, and serve with the avocado and onion salad.