VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIV…
Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
Total Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
- Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
- Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
- Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
- Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
- Squeeze in the lime juice and season well with sea salt and black pepper.
- Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
- Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
- Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
- Season to taste, carefully transfer to a liquidiser and blitz until smooth.
- Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
- Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
- Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
- Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.
Nutrition Facts : Calories 530 calories, FatContent 19.9 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 62.5 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.8 g salt, FiberContent 15.6 g fibre
VEGETARIAN WELLINGTON RECIPE - BBC GOOD FOOD
Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. It's ideal for a celebration
Provided by Anna Glover
Categories Dinner, Main course
Total Time 2 hours 20 minutes
Prep Time 1 hours
Cook Time 1 hours 20 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil, half the sage and some seasoning. Tip onto a baking tray and roast for 25 mins until tender.
- Meanwhile, heat 1 tbsp oil in a large frying pan and fry the shallots for 10 mins until tender. Add the mushrooms and fry for 15 mins until softened, and the liquid has evaporated.
- Add the garlic and remaining sage to the mushrooms, fry for a minute, then add the double cream. Stir until it coats the mushrooms and no liquid remains. Fold in the breadcrumbs, mace, chestnuts and roast squash. Season everything well, adding a grating of nutmeg. Leave to cool before assembling the wellington.
- Roll the pastry out on a floured work surface to a 35 x 45cm rectangle. Transfer to a large parchment-lined baking sheet with one of the long lengths of the pastry facing towards you. Spoon the mushroom and squash mixture down the length of the pastry, leaving a 7cm border along the top and 1cm on both sides. Brush all the exposed pastry with beaten egg.
- Put the beetroots in a line down the middle of the filling – they should be touching. Fold the filling-covered, long length of the pastry over the beets, using the paper to help you. Roll up and trim the pastry with a knife when it’s overlapping by 1cm.
- Place the wellington seal-side down, and pinch the ends to seal. Egg wash the whole thing and use a fork or blunt cutlery knife to score the pastry in a pretty pattern. Chill until for at least 30 mins, or up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg, sprinkle with the sesame or poppy seeds and bake for 45-50 mins until golden brown and puffed up. Leave to rest for 10 mins before carving into chunky slices with a sharp knife to serve.
Nutrition Facts : Calories 543 calories, FatContent 32 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 6 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.95 milligram of sodium
More about "vege recipes recipes"
EASY VEGETABLE BAKED PASTA - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.8
Total Time 30 minutes
Cuisine Italian
Calories 354 per serving
- Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
EASY VEGETABLE BAKED PASTA - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.8
Total Time 30 minutes
Cuisine Italian
Calories 354 per serving
- Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIV…
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 530 calories per serving
- Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
- Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
- Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
- Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
- Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
- Squeeze in the lime juice and season well with sea salt and black pepper.
- Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
- Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
- Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
- Season to taste, carefully transfer to a liquidiser and blitz until smooth.
- Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
- Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
- Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
- Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.
CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 162 calories per serving
- 1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
EASY VEGETABLE BAKED PASTA - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.8
Total Time 30 minutes
Cuisine Italian
Calories 354 per serving
- Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
DASSANA'S VEG RECIPES - VEGETARIAN INDIAN & WORLD RECI…
From vegrecipesofindia.com
COURGETTE RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
RECIPES | MYRECIPES
From myrecipes.com
CALIFORNIA GRILLED VEGGIE SANDWICH - ALLRECIPES
From allrecipes.com
VEGETABLE SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CHOLE BHATURE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
EASY TORTELLINI SOUP RECIPE | ALLRECIPES
From allrecipes.com
EASY TORTELLINI SOUP RECIPE | ALLRECIPES
From allrecipes.com
RECIPE FOR INDIAN VEGGIE BALLS (MALAI KOFTA)
From thespruceeats.com
10 BEST GUACAMOLE DIP RECIPES | YUMMLY
From yummly.com
FINGER FOOD RECIPES | MARTHA STEWART
From marthastewart.com
HOW TO MAKE INDIAN CHICKEN SOUP - SWASTHI'S RECIPES
From indianhealthyrecipes.com
AVO & CO.: DELIVERING AMAZING FRUITS & VEGE YOU WILL LOVE ...
From avoandco.com
BABY LED WEANING | EASY RECIPES AND FINGER FOOD IDEAS …
From mykidslickthebowl.com
29 DELICIOUS VEGAN DINNER RECIPES - COOKIE AND KATE
From cookieandkate.com
VEGETARIAN TIMES | VEGAN AND VEGETARIAN RECIPES, NEWS, AN…
From vegetariantimes.com
DASSANA'S VEG RECIPES - VEGETARIAN INDIAN & WORLD RECI…
From vegrecipesofindia.com
RECIPES | MYRECIPES
From myrecipes.com
VEGETABLE SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CHOLE BHATURE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
CAULIFLOWER POPCORN RECIPE | ALLRECIPES
From allrecipes.com
FINGER FOOD RECIPES | MARTHA STEWART
From marthastewart.com
BABY LED WEANING | EASY RECIPES AND FINGER FOOD IDEAS …
From mykidslickthebowl.com
MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE - ALLRE…
From allrecipes.com