Vegetables: Easy and Inventive Vegetarian Suppers
Written by
Mark Diacono
Published
20 June 2024
Vegetables: Easy and Inventive Vegetarian Suppers
100 inventive vegetarian recipes to encourage you to celebrate the seasons.
From generous lunches and hearty dinners, plus vegan and gluten-free options.
Perfect for anyone looking for easy ways to pack more plants onto their plate.
Who’s the author? Mark Diacono has written a number of award-winning books, including A Year at Otter Farm, A Taste of the Unexpected, Sour, Spice, and more.
Mark’s refreshing approach to growing and eating vegetables has done much to inspire a new generation to grow more of what they eat. He has a monthly column in The Sunday Times and writes regularly for a range of publications including The Telegraph, Delicious and Country Life, with writing also featured in The Observer, Guardian, National Geographic, and others. He also speaks and performs live demos at food festivals around the UK.
What’s it about? Vegetables showcases nearly 100 inventive vegetarian recipes that encourage you to celebrate the seasons, switch up your diet, upgrade your sense of vitality and health and leave a smaller environmental footprint. With chapters on Salady Things, Soups, Rice and Grains, Pasta, Pies and Tarts, Something Baked and Curries and Stews, this book makes veg the main event. Packed with recipes for generous lunches and hearty dinners, these crowd-pleasing dishes will leave everyone happily nourished – and with ‘seasonal swaps’, plus vegan and gluten-free options, you’ll never run out of mouth-watering variations to bring to the table.
Whether you have a few sad carrots at the bottom of the fridge, are a veg-box subscriber in need of inspiration, or a keen gardener with a glut of produce, Vegetables will show you just how easy it is to pack your plate with delicious veg, whatever the time of year.
Recipes we love: Crème Fraîche and Tomato Tart, Asparagus Soup with Poached Eggs and Crisp Shallots, Runner Bean Pasta with Grapes and Goat’s Cheese, and Freekeh with Squash, Beetroot and Pomegranate.
Perfect for: Anyone who loves Mark’s previous award-winning books and the vegetable-forward cooking of Ottolenghi will find plenty of inspiration for seasonal vegetable eating. This cookbook is not just for vegetarians and vegans, but anyone looking for easy and delicious ways to pack more of plants onto their plate.
