DAIRY FREE VEGETABLE RECIPES RECIPES

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VEGETABLE STEW RECIPES - BBC GOOD FOOD



Vegetable stew recipes - BBC Good Food image

Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices.

Provided by Good Food team

Number Of Ingredients 1

VEGETABLE BAKE RECIPE | JAMIE OLIVER VEGAN RECIPES



Vegetable bake recipe | Jamie Oliver vegan recipes image

This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 11

150 ml extra-virgin olive oil plus extra if needed
1 large aubergine
1 large onion
3 cloves of garlic
800 g large potatoes
6 medium tomatoes
12 cherry tomatoes
5 courgettes
300 g tomato passata
1 tablespoon dried oregano
½ a bunch of fresh flat-leaf parsley (15g)

Steps:

    1. Preheat the oven to 220°C/425°F/gas 7.
    2. Halve the aubergine lengthways and thickly slice.
    3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
    4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
    5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
    6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
    7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
    8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.

Nutrition Facts : Calories 379 calories, FatContent 24.3 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 7.5 g protein, CarbohydrateContent 32.5 g carbohydrate, SugarContent 8.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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BEEF VEGETABLE STIR-FRY FRY | JAMIE OLIVER RECIPES
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From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
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    1. Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then deseed and finely slice the pepper. Finely slice the mangetout, and quarter the baby corn lengthways.
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    4. Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat, add the beef slices, garlic, ginger and chillies and stir-fry until just cooked.
    5. Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
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    8. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through.
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VEGETABLE BAKE RECIPE | JAMIE OLIVER VEGAN RECIPES
This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 379 calories per serving
    1. Preheat the oven to 220°C/425°F/gas 7.
    2. Halve the aubergine lengthways and thickly slice.
    3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
    4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
    5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
    6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
    7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
    8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
See details


BEEF VEGETABLE STIR-FRY FRY | JAMIE OLIVER RECIPES
The crunchy veg in this easy beef stir-fry pick up all the incredible flavours from the meat.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 529 calories per serving
    1. Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then deseed and finely slice the pepper. Finely slice the mangetout, and quarter the baby corn lengthways.
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    9. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.
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BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES
This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
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Calories 64 calories per serving
    1. Preheat the oven to 180C/350F/gas 4.
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