He may be best known as the king of seafood, but Rick Stein‘s travels across Europe, Mexico, India and beyond have led him to some brilliant meat-free recipes too.
From fresh salads, to Greek pastries, to warming veg curries, to hearty French suppers, we’ve rounded up the best of Rick Stein’s vegetarian offering.
Rick Stein’s Cornish Briam
Rick’s take on Briam, a simple Greek roasted vegetable dish, combines seasonal late-summer British ingredients with thyme, chilli, and feta.
From the book
Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen
Join Rick as he celebrates the joy of home cooking with over 100 new recipes
From sumptuous main courses to decadent desserts, there is food for any mood
Learn how to utilise local produce to create bold flavours and memorable meals
Buy From
Freekeh Salad
Gorgeously fresh, with just the right balance of sweetness, this Middle Eastern-inspired salad will complete any summer spread.
Rick Stein’s Cauliflower, Chickpea and Coconut Curry
This subtly flavoured curry makes for a hearty vegetarian crowd-pleaser, or easy midweek dinner served over fluffy rice.
Baked Whole Vacherin Mont d’Or (with New Potatoes and Gherkins)
Inspired by Swiss Raclette, this hearty spread simply comprises Vacherin Mont d’Or cheese (or, alternatively, camembert), baked with a splash of white wine, and a side of boiled potatoes and cornichons. Dip in crusty bread for extra deliciousness.
Rick Stein’s Confit Tomato and Aubergine Tarte Tatin
Slow-cooked in olive oil, the tomatoes and aubergines in this dish make for a gorgeously rich and jammy filling. Better still, this tart can be made vegan by swapping out the all-butter puff pastry for a dairy-free alternative.
Potato Tortilla
This is a staple of Spanish cuisine for a reason. Soft and light yet substantial, a potato tortilla is the perfect addition to any tapas spread.
Spanakopita: Spinach, Mint and Feta Pastries
Light, flaky, and incredibly moreish, these classic Greek pastries are a must-try for any vegetarian baker.
Rick Stein’s Buckwheat Crepes with Eggs and Mushrooms
Great for any brunch, this recipe for hearty crepes topped with mushrooms, grated Cantal cheese, and a perfectly-cooked egg is plucked straight from the French medieval village of Salers.
Olive-Oil Fried Baby Green Peppers (Pimientos de Padrón)
Mellow padron peppers blistered in hot olive oil and finished with flaky sea salt – it couldn’t be easier.
Blue Corn and Cheese Quesadillas with Courgette Flowers
This take on the humble quesadilla comes from Rick’s travels to the Xochimilco market in Mexico. It uses two kinds of cheese to create a gorgeous blend of flavours and textures. In the absence of courgette flowers, swap in chard or spinach.
