VEGGIE CROWN | JAMIE OLIVER RECIPES
I have to say, I’m pretty proud of this one – it’s a fantastic veggie main inspired by the textures of a Scottish clootie dumpling, and it also makes a tasty alternative to stuffing if any meat eaters fancy a little slice with their meal.
Yield 8
Number Of Ingredients 18
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Scrub the squash, carrots and beets, and chop into 3cm chunks. Peel and quarter the onions. Place it all in a roasting tray, keeping each veg separate. Strip over the thyme leaves, drizzle with 2 tablespoons of olive oil, and add a pinch of sea salt and black pepper, jiggling the tray to coat. Roast for 1 hour, then remove and leave to cool. Soak the porcini in 100ml of boiling kettle water. Place the flour, baking powder, suet and grains in a large bowl, crumble in the chestnuts and add a pinch of salt and pepper. Coarsely grate in the Cheddar and finely grate in half the nutmeg. Scoop out the porcini, finely chop with the sun-dried tomatoes and add to the mix, then pour in the porcini soaking water, discarding just the last gritty bit. Beat the egg into the milk, and stir it all together. Mix in the cool roasted veg, taking care not to break them up, and adding an extra splash of milk to bring it together, if needed. Generously grease a 2-litre non-stick bundt tin, pudding basin or 23cm springform cake tin with butter, pack in the mixture, cover with greaseproof paper and a tight double layer of tin foil, then refrigerate overnight. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Roast the veggie crown above the meat for 1 hour 15 minutes, or until crisp at the edges, then turn out, slice and serve. It will sit happily, covered, for up to 40 minutes before serving, if needed.
Nutrition Facts : Calories 532 calories, FatContent 24.8 g fat, SaturatedFatContent 9.4 g saturated fat, ProteinContent 12.8 g protein, CarbohydrateContent 67.8 g carbohydrate, SugarContent 10.8 g sugar, SodiumContent 1.3 g salt, FiberContent 5.8 g fibre
VEGGIE VEGETARIAN CHILI RECIPE | ALLRECIPES
Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil.
Provided by LilPhotog
Categories Vegetarian Chili
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 16 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
- Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
Nutrition Facts : Calories 98.4 calories, CarbohydrateContent 18.5 g, FatContent 1.8 g, FiberContent 5.1 g, ProteinContent 4.4 g, SaturatedFatContent 0.3 g, SodiumContent 277.9 mg, SugarContent 3.8 g
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RAW BEETROOT SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 18 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 18 calories per serving
- The other day I had a nice little roast in the oven – comfort food for a great Sunday afternoon. I had a bunch of raw beetroot to use up, so I thought it would be good to have something nice and zingy to munch on while I was waiting for the chicken to cook – like some tapas or antipasti to get my tastebuds going. You can get some great beetroots these days – fantastic colours.
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- This salad is lovely on a bit of toast, with maybe a splash of vodka or a little block of crumbled feta cheese. Really nice to pick at before you have dinner.
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BEETROOT AND FETA SALAD |JAMIE OLIVER SALAD RECIPES
This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
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Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 608 calories per serving
- Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
- Secure the lid on the jar, give it a good shake, and put aside until needed.
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RAW BEETROOT SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 18 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 18 calories per serving
- The other day I had a nice little roast in the oven – comfort food for a great Sunday afternoon. I had a bunch of raw beetroot to use up, so I thought it would be good to have something nice and zingy to munch on while I was waiting for the chicken to cook – like some tapas or antipasti to get my tastebuds going. You can get some great beetroots these days – fantastic colours.
- I took the leaves off the beetroots and threw them away, as I didn't need them for this salad (although it's worth remembering that they're edible and that they taste nicer than Swiss chard or spinach!). I washed the beetroots and then, using a speed peeler, I peeled them all down into really thin slices and flavoured them with salt, pepper, chopped flat-leaf parsley and a little grated fresh horseradish to give a nice bit of heat. Then I left them for 5 to 10 minutes so that the acid from the horseradish would soften the beetroot. The horseradish is optional, but it gives a good twang.
- This salad is lovely on a bit of toast, with maybe a splash of vodka or a little block of crumbled feta cheese. Really nice to pick at before you have dinner.
See details
BEETROOT AND FETA SALAD |JAMIE OLIVER SALAD RECIPES
This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 608 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 608 calories per serving
- Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
- Secure the lid on the jar, give it a good shake, and put aside until needed.
- Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
- Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
- Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
- Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).
See details
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