VEGGIE CAKES RECIPES

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VEGGIE TACO RECIPES - BBC GOOD FOOD



Veggie taco recipes - BBC Good Food image

Make some colourful, flavour-packed vegetarian tacos for lunch. From black beans to smoky tofu and chargrilled vegetables, there's plenty of choice for fillings.

Provided by Good Food team

Number Of Ingredients 1

VEGGIE LASAGNE | JAMIE OLIVER RECIPES



Veggie lasagne | Jamie Oliver recipes image

This lasagne relies on two base sauces – Bolognese (either meat or veg) made with the nutritious tomato base sauce, and the classic white base sauce. Simply layer it all up between pasta sheets and let the oven work its magic.

Total Time 1 hours 15 minutes

Yield 10

Number Of Ingredients 5

2.5 litres veggie Bolognese sauce
1 litres white base sauce
400 g dried lasagne sheets
100 g hard cheese
olive oil for greasing

Steps:

    1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
    2. Preheat the oven to 180°C/350°F/gas 4.
    3. Put a fifth of your veggie Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
    4. Dollop a fifth of your white sauce over the veggie Bolognese and swirl it in, then cover with an even layer of pasta sheets.
    5. Repeat the layering until all the lasagne sheets and sauces are used up.
    6. Grate over the cheese.
    7. Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
    8. Bake for 45 minutes, or until the pasta is hot through and soft.
    9. Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.

Nutrition Facts : Calories 417 calories, FatContent 12.7 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 19.3 g protein, CarbohydrateContent 60.4 g carbohydrate, SugarContent 12.2 g sugar, SodiumContent 0.3 g salt, FiberContent 4.6 g fibre

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VEGGIE STUFFING | JAMIE OLIVER STUFFING RECIPES
I love baking this beautiful veggie stuffing in a pudding bowl – it looks amazing and will get everyone really excited when you bring it to the table. It’s open to the introduction of different nuts and dried fruits, so feel free to mix it up.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet
Calories 295 calories per serving
  • Preheat the oven to 180°C/350°F/gas 4. Wash the squash, then carefully quarter it lengthways and remove the seeds, placing the squash in a roasting tray, skin side down. Peel, quarter and scatter over the onions, drizzle with 1 tablespoon of oil, add the cinnamon, ground coriander and a pinch of sea salt and black pepper, finely grate over half the nutmeg, then toss together. Roast for 40 minutes, then remove from the oven. Pick and roughly chop the sage leaves with the cranberries and pistachios, toss with a light drizzle of oil, then scatter over the squash and onions. Roast for another 5 minutes, then remove and leave to cool. Tear the bread into a bowl, pour over the milk and leave to soak for a few minutes. Squeeze out any excess milk, then pinch and tear the bread into the tray of cooled veg. Using your hands, really squash and squidge everything together with another pinch of sea salt and black pepper until well mixed. Line a 1.5 litre pudding bowl with a scrunched-up sheet of wet, oiled greaseproof paper (or you can use a baking dish to give you a greater surface area for a crispy top, if you prefer). Pack in the stuffing and drizzle with 1 more tablespoon of oil, then cover with greaseproof paper, tying it in place with string. Bake for 1 hour to 1 hour 10 minutes, or until golden and gnarly. Use the greaseproof paper to help you lift it out of the bowl, then confidently flip it on to a plate and serve.
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VEGGIE PASTA BAKE RECIPES - BBC GOOD FOOD
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VEGGIE TACO RECIPES - BBC GOOD FOOD
Make some colourful, flavour-packed vegetarian tacos for lunch. From black beans to smoky tofu and chargrilled vegetables, there's plenty of choice for fillings.
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VEGGIE LASAGNE | JAMIE OLIVER RECIPES
This lasagne relies on two base sauces – Bolognese (either meat or veg) made with the nutritious tomato base sauce, and the classic white base sauce. Simply layer it all up between pasta sheets and let the oven work its magic.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 417 calories per serving
    1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
    2. Preheat the oven to 180°C/350°F/gas 4.
    3. Put a fifth of your veggie Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
    4. Dollop a fifth of your white sauce over the veggie Bolognese and swirl it in, then cover with an even layer of pasta sheets.
    5. Repeat the layering until all the lasagne sheets and sauces are used up.
    6. Grate over the cheese.
    7. Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
    8. Bake for 45 minutes, or until the pasta is hot through and soft.
    9. Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.
See details


VEGGIE STUFFING | JAMIE OLIVER STUFFING RECIPES
I love baking this beautiful veggie stuffing in a pudding bowl – it looks amazing and will get everyone really excited when you bring it to the table. It’s open to the introduction of different nuts and dried fruits, so feel free to mix it up.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet
Calories 295 calories per serving
  • Preheat the oven to 180°C/350°F/gas 4. Wash the squash, then carefully quarter it lengthways and remove the seeds, placing the squash in a roasting tray, skin side down. Peel, quarter and scatter over the onions, drizzle with 1 tablespoon of oil, add the cinnamon, ground coriander and a pinch of sea salt and black pepper, finely grate over half the nutmeg, then toss together. Roast for 40 minutes, then remove from the oven. Pick and roughly chop the sage leaves with the cranberries and pistachios, toss with a light drizzle of oil, then scatter over the squash and onions. Roast for another 5 minutes, then remove and leave to cool. Tear the bread into a bowl, pour over the milk and leave to soak for a few minutes. Squeeze out any excess milk, then pinch and tear the bread into the tray of cooled veg. Using your hands, really squash and squidge everything together with another pinch of sea salt and black pepper until well mixed. Line a 1.5 litre pudding bowl with a scrunched-up sheet of wet, oiled greaseproof paper (or you can use a baking dish to give you a greater surface area for a crispy top, if you prefer). Pack in the stuffing and drizzle with 1 more tablespoon of oil, then cover with greaseproof paper, tying it in place with string. Bake for 1 hour to 1 hour 10 minutes, or until golden and gnarly. Use the greaseproof paper to help you lift it out of the bowl, then confidently flip it on to a plate and serve.
See details


VEGGIE PASTA BAKE RECIPES - BBC GOOD FOOD
Serve up a hearty vegetarian pasta bake for a filling family supper. Our comforting classics include mac 'n' cheese, creamy lasagne or tomato & cheese bake.
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Calories 396 calories per serving
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