VEGETARIAN COOKIES RECIPE RECIPES

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VEGETARIAN WELLINGTON RECIPE | JAMIE OLIVER VEGETARIAN RECIPES



Vegetarian wellington recipe | Jamie Oliver vegetarian recipes image

Trust me, vegetarians at the Christmas table will love you for this amazing treat – it's a cracker!

Total Time 1 hours 50 minutes

Yield 8

Number Of Ingredients 22

1 small butternut squash halved lengthways and seeds scraped out
olive oil
1 small dried red chilli crumbled
½ teaspoon ground cinnamon
1 tablespoon coriander seeds
1 sprig fresh rosemary leaves picked and chopped
2 red onions peeled and sliced
sea salt
freshly ground black pepper
1 small bunch fresh sage leaves picked
100 g vac-packed chestnuts crumbled
2 slices sourdough bread
3 cloves garlic peeled
1 lemon
20 g butter
250 g chestnut mushrooms finely sliced
200 g Swiss chard or spinach washed
50 g pine nuts
25 g sultanas
500 g all butter puff pastry
1 free-range egg
1 splash of milk

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
    2. Meanwhile, heat a saucepan over a medium heat, then add a splash of olive oil and the onions. Season well with salt and pepper and cook gently, stirring occasionally, until softened and lightly browned. Add the sage and crumbled chestnuts to the pan for the last few minutes of cooking.
    3. While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic. Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon.
    4. Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth.
    5. Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side.
    6. Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Fry until golden. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat.
    7. Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling.
    8. To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix.
    9. Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy!

Nutrition Facts : Calories 703 calories, FatContent 44.3 g fat, SaturatedFatContent 14.1 g saturated fat, ProteinContent 13.7 g protein, CarbohydrateContent 58.6 g carbohydrate, SugarContent 14.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

VEGETARIAN RECIPES - BBC GOOD FOOD



Vegetarian recipes - BBC Good Food image

Meat-free recipes for entertaining and more. From veggie chillis and pies, to salads and stews, vegetables are the centre of these flavour-packed dishes.

Provided by Good Food team

Number Of Ingredients 1

More about "vegetarian cookies recipe recipes"

VEGETARIAN SAUSAGE ROLLS RECIPE - BBC GOOD FOOD
Try our flavourful vegetarian sausage rolls, packed with mushrooms, chestnuts, leeks and cheese. They're perfect for a picnic or served with salad for lunch
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Buffet, Lunch, Snack, Supper
Calories 286 calories per serving
  • Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.
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VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER LASAGNE RECIPES
This wonderful aubergine lasagne keeps it simple with a few intensely delicious flavours – it has the same vibe as a Greek moussaka, but uses pasta rather than potatoes.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 397 calories per serving
    1. Preheat the oven to 200°C/400ºF/gas 6.
    2. Prick the whole aubergines all over with a fork and steam in a colander over a pan of simmering water for 30 minutes, then halve, scoop out and roughly chop the flesh.
    3. Meanwhile, peel and finely slice the garlic and pick the thyme leaves.
    4. Heat the olive oil in a large frying pan over a medium heat, add the garlic, thyme and aubergine, then crumble over the chilli and cook for 10 minutes.
    5. Tip in the tomatoes, breaking them up with a spoon, then add the balsamic vinegar.
    6. Pick in most of the basil leaves, then bring to the boil and simmer for 10 minutes, or until the sauce has thickened and reduced, then taste and season to perfection with sea salt and black pepper.
    7. Grate the Parmesan and half the Cheddar, roughly slicing the remaining Cheddar.
    8. To layer up, spread a layer of tomato sauce across the base of an ovenproof dish. Sprinkle lightly with grated cheese, cover with a layer of lasagne sheets, then repeat the layers twice more. Finish with a layer of sauce, sprinkle with the remaining grated cheese and dot over the slices of Cheddar.
    9. Bake at the bottom of the oven for 25 to 30 minutes, or until golden and bubbling.
    10. Pick over the remaining basil, drizzle lightly with extra virgin, then serve.
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VEGETARIAN WELLINGTON RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
Trust me, vegetarians at the Christmas table will love you for this amazing treat – it's a cracker!
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 703 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
    2. Meanwhile, heat a saucepan over a medium heat, then add a splash of olive oil and the onions. Season well with salt and pepper and cook gently, stirring occasionally, until softened and lightly browned. Add the sage and crumbled chestnuts to the pan for the last few minutes of cooking.
    3. While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic. Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon.
    4. Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth.
    5. Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side.
    6. Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Fry until golden. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat.
    7. Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling.
    8. To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix.
    9. Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy!
See details


VEGETARIAN RECIPES - BBC GOOD FOOD
Meat-free recipes for entertaining and more. From veggie chillis and pies, to salads and stews, vegetables are the centre of these flavour-packed dishes.
From bbcgoodfood.com
See details


VEGETARIAN SAUSAGE ROLLS RECIPE - BBC GOOD FOOD
Try our flavourful vegetarian sausage rolls, packed with mushrooms, chestnuts, leeks and cheese. They're perfect for a picnic or served with salad for lunch
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Buffet, Lunch, Snack, Supper
Calories 286 calories per serving
  • Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.
See details


VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER LASAGNE RECIPES
This wonderful aubergine lasagne keeps it simple with a few intensely delicious flavours – it has the same vibe as a Greek moussaka, but uses pasta rather than potatoes.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 397 calories per serving
    1. Preheat the oven to 200°C/400ºF/gas 6.
    2. Prick the whole aubergines all over with a fork and steam in a colander over a pan of simmering water for 30 minutes, then halve, scoop out and roughly chop the flesh.
    3. Meanwhile, peel and finely slice the garlic and pick the thyme leaves.
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    5. Tip in the tomatoes, breaking them up with a spoon, then add the balsamic vinegar.
    6. Pick in most of the basil leaves, then bring to the boil and simmer for 10 minutes, or until the sauce has thickened and reduced, then taste and season to perfection with sea salt and black pepper.
    7. Grate the Parmesan and half the Cheddar, roughly slicing the remaining Cheddar.
    8. To layer up, spread a layer of tomato sauce across the base of an ovenproof dish. Sprinkle lightly with grated cheese, cover with a layer of lasagne sheets, then repeat the layers twice more. Finish with a layer of sauce, sprinkle with the remaining grated cheese and dot over the slices of Cheddar.
    9. Bake at the bottom of the oven for 25 to 30 minutes, or until golden and bubbling.
    10. Pick over the remaining basil, drizzle lightly with extra virgin, then serve.
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This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California
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Total Time 50 minutes
Category Dinner
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Calories 180 calories per serving
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