Vegetarian recipes for dinner

Autumn Soup

1-1.35 lt (2½-3 pints) Vegetable Stock 
3 Large Carrots, peeled and cut into chunks 
1 Large Onion, diced 
½ Butternut Squash, peeled, seeded and cut into small chunks 
2-3 Cloves Garlic, crushed 
2-3 tbsp Sunflower or Olive Oil 
1 tbsp Ground Coriander 
1 tbsp Ground Cumin Seeds 
1 tbsp Light Soy Sauce 
1 tsp Marjoram 
¼ tsp Cayenne Pepper [optional] 
Fresh Coriander 
Salt and Pepper, to taste

Pre-heat oven to 190°C: 375°F: Gas 5. 
Peel the carrots and cut into chunks. 
Peel, de-seed and cut the squash into small cubes. 
Pour over half of the oil, ensuring the carrots and squash are lightly coated. 
Spread evenly on a baking tray. 
Roast in the oven for 25-30 or until the carrots and squash have softened and are a golden brown. 
Place the ground coriander, cumin seeds and marjoram in a dry frying pan and heat gently until they become fragrant, be careful not to allow them to burn. 
Place into a large saucepan and fry gently in the remaining oil until transparent. 
Add the reserved spices and cook for a further 2-3 minutes. 
Add the roast vegetables and stock, stirring well. 
Purée in a blender, food processor or pass through a sieve, until smooth. 
Return to the saucepan, add the soy sauce and season to taste and heat. 
Serve garnished with fresh coriander.


Autumn Vegetable Medley

2 Medium Leeks 
3 Small Parsnips 
225g (8oz) Green Beans 
Butter 
Vegetable Stock 
Cream or Milk 
Nutmeg 
Salt and White Pepper

Peel the parsnips and cut into 1cm (˝ inch) slices. 
Parboil the parsnips for 2-3 minutes, remove from the heat, drain and reserve. 
Trim the green beans and cut into bite sized pieces. 
Parboil for 3-4 minutes or until not quite 'al dente' (too firm to eat, but no longer crisp), remove from the heat, drain and reserve.. 
wash well to remove any dirt, but try not to separate them into rings. 
Melt a knob of butter in a pan and sauté the leeks over a medium heat for 2-3 minutes, adding a little vegetable stock to prevent them sticking. 
Add the parsnips and enough stock to just cover the base of the pan, cook gently for 2-3 minutes. 
Add the green beans, season and add a grating of nutmeg. 
Cover and simmer gently until the vegetables are cooked to the desired amount. 
Remove the cover and increase the and allow any remaining liquid to evaporate. 
Remove from the heat and add a little cream or milk, tossing lightly. 
Serve immediately.

Baked Beetroot and Apple Salad

4 Small Cooked Beetroot 
3 Eating Apples 
2 Pineapple Rings [Optional] 
1 Carrot 
1 Large Sprig Parsley 
115ml (4floz) French Dressing 
2 tbsp Sesame Seeds

Pre-heat oven to 160°C: 300°F: Gas 2. 
Cut off most of the stalk from the beetroot, wrap individually in foil and bake until tender for 1-3 hours, depending on size. 
Allow to cool, peel the skin off with your fingers, cut into thin wedges, slices or dice. 
Place the sesame seeds in a heavy bottomed frying pan (without oil) over a low to medium heat and toast until golden brown, being sure not to allow them to burn by shaking the pan. 
Peel and coarsely grate the carrot. 
Cut the pineapple into small wedges (if used). 
Wash, drain and finely chop the parsley. 
Place all of the ingredients in a bowl, pouring over the dressing, mix well to ensure everything is well coated.


Broccoli and Stilton Pasties

450g (1lb) Puff Pastry 
225g (8oz) Stilton 
1 Head Broccoli 
Large Spanish Onion 
2 tbsp Oil 
Salt and Pepper 
Milk

Peel the onion and slice very thinly. 
Heat the oil in a frying pan and cook the onions gently, until they are softened and then allow them to brown and become slightly caramelised, this could take up to 25 minutes. 
Cut the broccoli into florets and steam (or boil) quickly, until they are 'al dente' and retain a little crunch. 
Pre-heat oven to 220°C: 425°F: Gas 7. 
Roll out the pastry and divide into four equal pieces. 
Break the cheese into pieces and add the cooked broccoli and onions, season to taste and mix well. 
The warm vegetables will begin to melt the cheese. 
Place a portion of the mixture on one half of each of the pastry pieces. 
Fold over the other half of the pastry to form a cover. 
Crimp the edges of the pastry to form a seal. 
Make a couple of small slits in the top of each pastry and brush with milk (or beaten egg). 
Place on a floured baking tray. 
Bake for 20 to 25 minutes until the pastry has risen and golden.

Cider Glazed Root Vegetables with Cranberries

Sesame Shredded Brussels Sprouts and Cider Glazed Root Vegetables 900g (2lb) mixture of Carrots, Turnip and Sweet Potato, cut into 2cm (ľ inch) chunks 
1250ml (2.2 pints) Cider (or Apple Juice) 
100g (3˝oz) Brown Sugar 
50g (2oz) Vegan Margarine 
˝ tsp Ground Nutmeg 
˝ tsp Ground Allspice 
75g (2ľoz) Fresh Cranberries (or Redcurrants) 
Salt and Pepper, to taste 
Lightly steam the vegetables until part cooked. 
Combine the cider, sugar, margarine, nutmeg and spices in a non-stick saucepan and bring to the boil, stirring frequently. 
Add steamed vegetables and simmer for 5 minutes. 
Add cranberries (or redcurrants) and continue cooking until liquid is reduced to a syrupy glaze and vegetables are tender. 
If syrup becomes too thick before vegetables are cooked, thin with a small amount of cider. 
When vegetables are cooked, transfer to a serving dish using a slotted spoon. 
Season to taste and pour any remaining glaze over top. 
Serve immediately.

Lentil and Barley Shepherd's Pie

450ml (¾ pint) Vegetable Stock 
225g (8oz) Tin Chopped Tomatoes 
110g (4oz) Lentils 
50g (2oz) Barley 
3 Medium Potatoes 
1 Large Carrot 
1 Medium Onion 
1-2 Cloves Garlic 
1 tsp Parsley 
1 tsp Herbes de Provence 
25-50g (1-2oz) Cheese [Optional] 
Butter or Margarine 
Milk 
Salt and Pepper, to taste

Peel and boil potatoes until soft. 
Mash adding butter or margarine, milk and seasoning. 
Heat 300ml (½ pint) of stock and add the uncooked lentils and barley. 
Simmer 30 minutes or until tender. 
Peel and dice the carrot, peel and finely chop the onion, crush the garlic. 
Place into a saucepan with the remaining stock and cook until tender. 
Add the tomatoes and spices. 
Cook over low heat and stir until slightly thickened. 
Combine with cooked lentils and barley. 
Place in oven-proof baking dish and cover with mashed potatoes, sprinkle with grated cheese (if used).. 
Bake at 180°C: 350°F: Gas 4 for 30 minutes or until golden brown.

Red Peppers Stuffed with Saffron Rice

4 Red Peppers 
340ml (12floz) Vegetable Stock or Water 
115ml (4floz) Olive Oil 
110g (4oz) Brown Rice 
110g (4oz) Spinach or Sorrel Leaves 
50g (2oz) Peas 
50g (2oz) Fennel Chopped 
1 Green Pepper 
2 Cloves Garlic chopped 
2 tbsp Tomato Puree 
Saffron 
Salt and Pepper, to taste

Slice the tops from the red peppers and remove the seeds and inner membranes. 
Chop the green pepper, onion, fennel and garlic. 
Heat the oil and fry the chopped vegetables for 3-4 minutes, do not allow to brown. 
Add the rice, stirring well. 
Add the stock or water 
Add the tomato paste, chopped spinach or sorrel, saffron and peas. 
Bring to the boil, cover, and cook for 30-40 minutes or until the rice is cooked yet still firm and has absorbed all the liquid. 
If the mixture begins to dry add extra liquid. 
Pre-heat oven to 200°C: 400°F: Gas 6. 
Season the mixture to taste and fill the red peppers with it. 
Place the peppers, upright, in a shallow oven-proof dish. 
Add stock or water to half-way up the peppers, cover with aluminum foil. 
Braise for about 35 minutes. 
Serve the hot or cold, moistened with a little stock

Savory Onions Stuffed with Wild Rice

6 Large Onions 
225g (8oz) Wild Rice 
170g (6oz) Mushrooms 
1 Apple 
3 Cloves Garlic 
2 tbsp Fresh Parsley 
2 tbsp Fresh Marjoram 
1 tsp Lemon Juice 
¼ tsp Paprika 
Vegetable Stock 
Salt and Pepper, to taste

Pre-heat oven to 170°C: 325°F: Gas 3. 
Trim the roots from the onions and remove the outer papery layers of skin. 
Place root down on a baking sheet and bake until just golden brown. 
Allow to cool. 
Boil the rice according to instructions on packet. 
Chop the mushrooms and apple. 
Hollow out the onions leaving shells of 2-4 layers). 
Chop 170-225g (6-8oz) of the onion, saute with the mushrooms for a few minutes. 
Add the apple and finely chopped garlic and cook for a few minutes further. 
Remove from the heat, add the cooked rice, finely chopped herbs, lemon juice, paprika and season to taste. 
Mix thoroughly. 
Pre-heat oven to 200°C: 400°F: Gas 6. 
Fill the each of the onion shells with a portion of the mixture. 
Place into an ovenproof dish, add enough stock to cover the base of the onions 15mm (½ inch). 
Bake for 20 minutes, occasionally basting the onions with stock.

Smoked Bean Curd Medallions with Shiitake and Walnut Stuffing

Smoked Bean Curd Medallions For the medallions 
3 Packets Smoked Tofu (or plain if preferred), drained and mashed 
200g (7oz) Cashew Nuts, finely ground 
2 Onions, peeled and finely chopped 
4 Cloves Garlic, crushed 
2 Sticks Celery, finely chopped 
2 tbsp Vegetable Oil 
2 tbsp Water 
1 tbsp Tamari (Japanese soy sauce) 
1 tsp Dried Basil 
1 tsp Dried Thyme 
1˝ tsp Tumeric 
Salt and Pepper, to taste 
For the stuffing: 
300g (10˝oz) Shiitake Mushrooms 
2 Shallots, peeled and finely chopped 
40g (1˝oz) Walnuts, very finely chopped 
2 tbsp Fresh Wholewheat Breadcrumbs 
2 tbsp Vegetable Oil 
1 tsp Dried Oregano 
1 tsp Yeast Extract dissolved in a little hot water 
Salt and Pepper, to taste

To make the medallions 
Pre-heat the oven to 200°C: 400°F: Gas 6. 
Grease 12 ramekins. 
Heat the oil in frying pan and sauté onion, garlic and celery, until soft. 
Add basil, thyme, tumeric and tamari and stir well. 
Place this mixture in a food processor together with the tofu and ground cashew nuts and 2 tbsp water and process until all the ingredients are thoroughly mixed. 
Season to taste. 
Divide evenly between the 12 ramekins and press down well. 
Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily. 
Turn out onto 6 individual serving plates.

To make the stuffing 
Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft. 
Remove the tough stalks from the shiitakes and discard. Finely chop the shiitakes. 
Add the shiitakes, yeast extract and oregano to the shallots. 
Cook gently for 5 - 10 minutes allowing much of the moisture to evaporate. 
Add the walnuts and breadcrumbs, stir and season with black pepper to taste.

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