SMOKY VEGGIE CHILLI RECIPE | JAMIE OLIVER RECIPES
If you want to get ahead, I have a hearty veggie chilli you can batch cook in advance for the perfect winter warmer. Here I’m dry-charring all the veg first to bring bags of smoky flavour.
Total Time 1 hours 45 minutes
Yield 8
Number Of Ingredients 24
Steps:
- Put a large casserole dish on a medium-low heat and a large non-stick frying pan on a high heat.
- Prick the peppers, then sit them directly on the gas flame, or under a hot grill, for 10 minutes, until charred (keep an eye on them!). Meanwhile, scrub the sweet potatoes and slice into 2cm chunks (there’s no need to peel them), then char in the hot, dry frying pan for 5 minutes, turning them halfway through.
- Meanwhile, peel the onions and cut into 1cm chunks, then dry-fry in the casserole dish for 3 minutes until softened. Push them to the side and drizzle in 2 tablespoons of oil, then stir in the cumin seeds, paprika, cocoa powder and peanut butter. Add 1 tablespoon of red wine vinegar and scrape up any sticky bits from the bottom of the pan, then stir in the charred sweet potato.
- Prick the chillies and blacken all over in the hot frying pan or directly over the gas flame. Carefully place the charred peppers on a board, then deseed and roughly chop, adding them to the casserole dish as you go. Carefully remove the charred chillies to a board, then finely chop and add to the mix.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Strain the butter beans in a sieve over the casserole dish, so the juices go straight in, then tip the beans into a the hot, dry frying pan and leave them in an even layer, without stirring, until they start to char and pop, then tip into the veg.
- Tip in the chickpeas (juice and all) and scrunch in the tinned tomatoes, breaking them up with a wooden spoon, then pour in 1 tin’s worth of water. Finely chop and add the coriander stalks (saving the leaves for later), season with a pinch of sea salt and black pepper and stir well, then pop on the lid, leaving a little opening, and cook for 1 hour, or until thickened, stirring occasionally.
- Meanwhile, scrub the potatoes and dry with a clean tea towel. Prick them all over with a fork and sprinkle with a pinch of sea salt, then place on a baking tray and bake for 1 hour, or until crispy on the outside and fluffy in the middle.
- For the salsa, peel the onion and thinly slice with the apple, then tip into a small bowl, dress with the lime juice and season to perfection.
- For the cheat’s chilli sauce, blitz the jalapeños and their vinegar with the mint in a food processor until smooth.
- When you’re ready to serve, finely chop the coriander leaves and stir through the chilli with 1 tablespoon of extra virgin olive oil. Grate the cheese and click off the lettuce leaves.
- To serve, cut a cross into each baked spud, pinching the bottoms so they open up, and transfer to serving plates. Top with the cheese, stuffing it in well, then add a good spoonful of the chilli and serve with the lettuce leaves, a dollop of yoghurt, a sprinkling of the salsa and a drizzle of the chilli sauce.
Nutrition Facts : Calories 517 calories, FatContent 16.9 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 19.7 g protein, CarbohydrateContent 74.9 g carbohydrate, SugarContent 18.8 g sugar, SodiumContent 1.2 g salt, FiberContent 12.1 g fibre
VEGGIE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance. —Mary Jane Jones, Williamstown, West Virginia
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 25 minutes
Prep Time 01 hours 10 minutes
Cook Time 01 hours 15 minutes
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper; remove. In same skillet, saute shallots in oil until tender. In clean food processor, puree the shallots, spinach, ricotta, egg, salt and pepper. , In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt., Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. , Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 496 calories, FatContent 27g fat (13g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 954mg sodium, CarbohydrateContent 37g carbohydrate (12g sugars, FiberContent 5g fiber), ProteinContent 29g protein.
More about "veggie cups recipes"
VEGGIE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 496 calories per serving
- Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper; remove. In same skillet, saute shallots in oil until tender. In clean food processor, puree the shallots, spinach, ricotta, egg, salt and pepper. , In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt., Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. , Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.
MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY
From tasty.co
Reviews 96
Total Time 30 minutes
Cuisine American
Calories 75 calories per serving
- Enjoy!
VEGGIE TACOS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 430 calories per serving
- In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.
THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
From inspiredtaste.net
Reviews 4.9
Total Time 1 hours 20 minutes
Cuisine Dinner
Calories 188 per serving
- To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
VEGETARIAN BURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
COOL VEGGIE PIZZA - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
Reviews 5.0
- Preheat the oven to 350°F (176°C). Unroll the crescent dough and separate it into eight triangles. On a Pizza Stone, arrange the dough triangles in a circle with points in the center and wide ends toward the outside. Roll the dough into a 12" (30-cm) circle, pressing the seams together to seal. Bake for 12-15 minutes or until light golden brown. Remove from the pan from the oven and let cool completely.Combine the cream cheese, mayonnaise, garlic, and All-Purpose Dill. Season with salt and black pepper and mix well. Spread the cream cheese mixture evenly over the cooled crust.Sprinkle the vegetables over the prepared crust. Cut the pizza and serve.
VEGETARIAN BURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
COOL VEGGIE PIZZA - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
Reviews 5.0
- Preheat the oven to 350°F (176°C). Unroll the crescent dough and separate it into eight triangles. On a Pizza Stone, arrange the dough triangles in a circle with points in the center and wide ends toward the outside. Roll the dough into a 12" (30-cm) circle, pressing the seams together to seal. Bake for 12-15 minutes or until light golden brown. Remove from the pan from the oven and let cool completely.Combine the cream cheese, mayonnaise, garlic, and All-Purpose Dill. Season with salt and black pepper and mix well. Spread the cream cheese mixture evenly over the cooled crust.Sprinkle the vegetables over the prepared crust. Cut the pizza and serve.
BEEF & ROOT VEGGIE STEW | RECIPES | WW USA
From weightwatchers.com
Total Time 140 minutes
Category Lunch,Dinner
Cuisine American
Calories 43 kcal per serving
- Serving size: about 1⅓ cups
QUICK VEGETARIAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TURKEY VEGGIE MEATLOAF CUPS RECIPE | ALLRECIPES
From allrecipes.com
INDIVIDUAL VEGGIE CUPS PARTY APPETIZER - UNSOPHISTICOOK
From unsophisticook.com
BURGER RECIPE | VEGGIE BURGER » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
BURGER RECIPE | HOW TO MAKE VEGGIE BURGER - SWASTHI'S RECIPES
From indianhealthyrecipes.com
WEIGHT WATCHERS VEGGIE EGG CUPS - THE STATEN ISLAND FAMILY
From thestatenislandfamily.com
VEGGIE PIZZA RECIPE | ALLRECIPES
From allrecipes.com
INSPIRALIZED: HEALTHY, VEGGIE-FORWARD RECIPES WITH A BIT ...
From inspiralized.com
VEGGIE SPAGHETTI PASTA: VEGETABLE PASTA & RECIPES | BARILLA
From barilla.com
10 BEST EGG CUPS BREAKFAST RECIPES | YUMMLY
From yummly.com
SIMPLE VEGGIE SLIDERS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
10 VEGETABLE SMOOTHIE RECIPES – A COUPLE COOKS
From acouplecooks.com
GRILLABLE VEGGIE BURGER | MINIMALIST BAKER RECIPES
From minimalistbaker.com
BABY & KIDS - STONYFIELD
From stonyfield.com
FAVORITE VEGGIE BURGERS RECIPE - COOKIE AND KATE
From cookieandkate.com
LEAN AND GREEN CHICKEN CRUST VEGGIE PIZZA | KETO & LOW-CARB
From leanandgreenrecipes.net
RECIPES: TRYING TO EAT A HEALTHIER DIET IN THE NEW YEAR ...
From ocregister.com
LEAN AND GREEN CHICKEN CRUST VEGGIE PIZZA | KETO & LOW-CARB
From leanandgreenrecipes.net
RECIPES: TRYING TO EAT A HEALTHIER DIET IN THE NEW YEAR ...
From ocregister.com
AMAZON.COM: HAMILTON BEACH 3-IN-1 ELECTRIC VEGETABLE ...
From amazon.com
17 BEST APPETIZERS FOR KIDS - INSANELY GOOD
From insanelygoodrecipes.com
LOADED VEGGIE NACHOS RECIPE - COOKIE AND KATE
From cookieandkate.com
TASTY VEGETARIAN RECIPES | JAMIE OLIVER
From jamieoliver.com
PEANUT BUTTER CUPS RECIPE | FOOD NETWORK
From foodnetwork.com