Top 5 vegetarian recipes 2015

With vegetarian cooking on the rise, we’ve put together a list of some of our favourite veggie dishes to inspire meat-free cooking. From scrumptious vegan fare to adventurous vegetarian bakes, get inspired with our top 5 veggielicious recipes!

Black Bean Burgers from At My Table by Mary McCartney

Packed with protein and fibre, if you don’t have black beans, then kidney beans are a great alternative. Sandwich between a burger bun with all the toppings – sliced pickles, tomato, onion, lettuce, Thousand Island dressing (or mayo and ketchup) and mustard. Mary's advice is to never skimp on the toppings!

Buy At My Table here.

Beetroot and Cumin Fritters with Horseradish and Dill Yoghurt from Peace and Parsnips by Lee Watson

These little fritters are bursting at the seams with flavours, and the herbaceous horseradish yoghurt tops things off very nicely. A punchy, zesty sauce is perfect with any fried food, lighting the palate up. The sweet earthiness of the beetroot and the fragrance of cumin were, very simply, made for each other.

Peace and Parsnips
A fun and creative guide to vegan cooking
Feel-good food made with fresh ingredients
Satisfying recipes for each meal of the day

Squash, Brown Butter and Sage Quiche from The Violet Bakery Cookbook by Claire Ptak

Butternut squash and sage with brown butter is a classic combination and it works really well in a quiche. You can use butternut or any of the sweet squashes of your choice. Onion and crown prince squash are favourites too.

Buy The Violet Bakery Cookbook here.

Aubergine, Fennel and Bean Stew from The Happy Pear Cookbook by David and Stephen Flynn

This incredible recipe has lovely hints of aniseed from the fennel, musky undertones of cumin and the subtle aromas of cardamom. It tastes even better the next day.

Buy The Happy Pear Cookbook here.

Tomatokeftedes and Cauliflower Tabouleh Salad from Inspiralized by Ali Maffucci

Inspired by Ali's first holiday to Greece, these healthy tomato balls are a delicious taste of Santorini. Ali serves them with her Cauliflower Tabouleh Salad, made using spiralized cucumber, red onion and loads of fresh herbs. This recipe truly is summer on a plate.

Buy Inspiralized here.

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