VEGGIE STUFF RECIPES
CHILLI CON VEGGIE | FAMILY BASICS | JAMIE OLIVER
A brilliant batch-cook recipe, this easy, family friendly veggie chilli recipe is full of good stuff – it's a perfect midweek vegetarian meal.
Total Time 1 hours 45 minutes
Yield 10
Number Of Ingredients 18
Steps:
- Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
- Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
- Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).
- Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
- I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.
Nutrition Facts : Calories 388 calories, FatContent 5.6 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 24.8 g protein, CarbohydrateContent 59 g carbohydrate, SugarContent 7.9 g sugar, SodiumContent 0.2 g salt, FiberContent 14.4 g fibre
VEGGIE TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 tacos.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 430 calories, FatContent 22g fat (5g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 770mg sodium, CarbohydrateContent 47g carbohydrate (8g sugars, FiberContent 10g fiber), ProteinContent 12g protein.
More about "veggie stuff recipes"
SATISFYING VEGGIE BAKE | JAMIE OLIVER
We all need extraordinarily tasty ways to get in the good stuff, and with five of your 5-a-day per portion, this dish makes me very happy.
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 580 calories per serving
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 580 calories per serving
- GET AHEAD You can prep this on the day, if you prefer. Peel and finely slice the onions and garlic, and place in a large casserole pan on a medium heat with 1 tablespoon of olive oil, the ground coriander and tapenade, stirring regularly. Alongside, we’re going to lightly char our veg in a large dry non-stick pan on a high heat to intensify the flavour, so deseed the peppers, scrub the sweet potatoes, then chop into 3cm chunks with the mushrooms and courgettes. One veg at a time, lightly char all over, moving them into the casserole pan as they’re done. Add the tomatoes to the mix, breaking them up with a spoon, along with two tin’s worth of water. Simmer gently for 30 minutes, or until the sweet potatoes are soft. Season to perfection, tasting and tweaking, leave to cool, then cover. Meanwhile, beat the eggs into the yoghurt, roughly crumble and mix in the feta, then cover. Refrigerate both overnight. ON THE DAY Assemble the bake as your last prep job. Use half the oregano as a brush to coat the inside of a large roasting tray or baking dish with oil. Layer in all but one of the filo sheets, leaving an overhang and brushing with oil as you go. Evenly sprinkle in the rice, drain and scatter over the beans, then pour in your veggie stew. Scrunch over the remaining sheet of filo and fold in the overhang, brush the top with oil, then cover, until needed. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Cook the bake on the bottom of the oven for 1 hour. Remove from the oven and use the back of a spoon to crack the top of the pastry, then spoon over the creamy topping. Pick the remaining oregano, rub in a little oil and sprinkle over, then return to the middle of the oven for another 40 minutes, or until golden. Great with a simple salad.
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VEGGIE CREAM CHEESE SPREAD - THE PIONEER WOMAN
This is a homemade version of the veggie cream cheese spreads you can buy in the grocery store (Philadelphia, to be specific!), and I love its delicio
From thepioneerwoman.com
Reviews 5
Total Time 15 minutes
Category main dish, snack
From thepioneerwoman.com
Reviews 5
Total Time 15 minutes
Category main dish, snack
- Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note: Add more or less of any veggie/herb you'd like!
See details
CHILLI CON VEGGIE | FAMILY BASICS | JAMIE OLIVER
A brilliant batch-cook recipe, this easy, family friendly veggie chilli recipe is full of good stuff – it's a perfect midweek vegetarian meal.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 388 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 388 calories per serving
- Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
- Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
- Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).
- Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
- I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.
See details
VEGGIE TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 430 calories per serving
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.
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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
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 496 calories per serving
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.
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SATISFYING VEGGIE BAKE | JAMIE OLIVER
We all need extraordinarily tasty ways to get in the good stuff, and with five of your 5-a-day per portion, this dish makes me very happy.
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 580 calories per serving
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 580 calories per serving
- GET AHEAD You can prep this on the day, if you prefer. Peel and finely slice the onions and garlic, and place in a large casserole pan on a medium heat with 1 tablespoon of olive oil, the ground coriander and tapenade, stirring regularly. Alongside, we’re going to lightly char our veg in a large dry non-stick pan on a high heat to intensify the flavour, so deseed the peppers, scrub the sweet potatoes, then chop into 3cm chunks with the mushrooms and courgettes. One veg at a time, lightly char all over, moving them into the casserole pan as they’re done. Add the tomatoes to the mix, breaking them up with a spoon, along with two tin’s worth of water. Simmer gently for 30 minutes, or until the sweet potatoes are soft. Season to perfection, tasting and tweaking, leave to cool, then cover. Meanwhile, beat the eggs into the yoghurt, roughly crumble and mix in the feta, then cover. Refrigerate both overnight. ON THE DAY Assemble the bake as your last prep job. Use half the oregano as a brush to coat the inside of a large roasting tray or baking dish with oil. Layer in all but one of the filo sheets, leaving an overhang and brushing with oil as you go. Evenly sprinkle in the rice, drain and scatter over the beans, then pour in your veggie stew. Scrunch over the remaining sheet of filo and fold in the overhang, brush the top with oil, then cover, until needed. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Cook the bake on the bottom of the oven for 1 hour. Remove from the oven and use the back of a spoon to crack the top of the pastry, then spoon over the creamy topping. Pick the remaining oregano, rub in a little oil and sprinkle over, then return to the middle of the oven for another 40 minutes, or until golden. Great with a simple salad.
See details
VEGGIE CREAM CHEESE SPREAD - THE PIONEER WOMAN
This is a homemade version of the veggie cream cheese spreads you can buy in the grocery store (Philadelphia, to be specific!), and I love its delicio
From thepioneerwoman.com
Reviews 5
Total Time 15 minutes
Category main dish, snack
From thepioneerwoman.com
Reviews 5
Total Time 15 minutes
Category main dish, snack
- Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note: Add more or less of any veggie/herb you'd like!
See details
VEGGIE CREAM CHEESE SPREAD - THE PIONEER WOMAN
This is a homemade version of the veggie cream cheese spreads you can buy in the grocery store (Philadelphia, to be specific!), and I love its delicio
From thepioneerwoman.com
Reviews 5
Total Time 15 minutes
Category main dish, snack
From thepioneerwoman.com
Reviews 5
Total Time 15 minutes
Category main dish, snack
- Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note: Add more or less of any veggie/herb you'd like!
See details
EASY VEGETARIAN RECIPES - BBC GOOD FOOD
Make one of our easy vegetarian recipes for a filling dinner the whole family will love. Try a veggie bolognese, colourful fajitas or hearty stew.
From bbcgoodfood.com
From bbcgoodfood.com
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Delicious. I'm not a big pasta aficionado, but I went back 2 times for more. I substituted dried onion for the cooked onion because my son doesn't like the texture of cooked onion. I also used fresh Parmesan cheese instead of the stuff …
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HELLOFRESH US (@HELLOFRESH) • INSTAGRAM PHOTOS AND VIDEOS
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ONE-POT HAM AND VEGGIE PASTA RECIPE | ALLRECIPES
Delicious. I'm not a big pasta aficionado, but I went back 2 times for more. I substituted dried onion for the cooked onion because my son doesn't like the texture of cooked onion. I also used fresh Parmesan cheese instead of the stuff …
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Delicious. I'm not a big pasta aficionado, but I went back 2 times for more. I substituted dried onion for the cooked onion because my son doesn't like the texture of cooked onion. I also used fresh Parmesan cheese instead of the stuff …
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