Vegetable recipes - 219 recipes
More Vegetable recipes
Green Leaf and Pea Soup

By jeves
Place the stock, spring onions and garlic in a saucepan, season with salt and pepper and bring to the boil
- 1 litre (13/4 pints) vegetable (or chicken) stock
- 6 spring onions, trimmed and sliced
- 4 garlic cloves, peeled and crushed
- Salt and freshly ground black pepper
- 450g (1lb) peas, fresh or frozen
- 250g (9oz) watercress, rocket or spinach, or a mixture of all three, roughly chopped and large stalks removed
- 200ml (7fl oz) single cream
Fuss Free Cottage Pie

By Jonespe
Perfect for big family meals!
- 250g lean steak mince
- 6 medium size potatoes
- ½ onion
- 2 sticks of celery
- 2 carrots
- 200g mushrooms
- 1tsp sage
- 1tsp cracked black pepper
- ½tsp dried parsley
- 1tbsp gravy granules
- 1tsp mustard
- 1tbsp butter
- Milk
Homemade Beef Burgers

By Laurapackham
Heat up the oil in a frying pan and add dice the onion
- 500g high-grade minced beef
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 egg
- olive oil
- salt and pepper
- 1 - 2 tsp seeded mustard
- Herbs
- 3 pickles, chopped
- 4 strips bacon
Thai Chicken and Vegetables

By Z-Cooke
It’s full of wonderful vegetables and makes a great meal
- 1 Tablespoon olive oil3-4 medium skinless, boneless chickenbreasts, each cut into six pieces1 teaspoon minced, peeled fresh ginger(optional)3-4 large carrots, peeled and cut intopencil-thin strips2-3 small zucchini, cut into pencil-thinstrips2-3 large green onions, thinly sliced (or 1regular onion, chopped)1 teaspoon salt¼ cup peanut butter (peanuts and saltonly)½ cup Campbell's 100% tomato juice1 teaspoon Tabasco Sauce (added totaste)3 Tablespoons apple cider vinegar1 cup water
Carrot and Chestnut Soup

By UniqueTaste123
Vegetarian, Vegan, Gluten free, Dairy free
- 1 large onion, chopped
- 2 tbsp olive oil
- 15 sage leaves, chop 3
- 200g cooked chestnuts, chopped
- 500g carrots, peeled, thinly sliced
- 800ml vegetable stock
- 3 tbsp plain vegan yoghurt (see VBites range)
Fajitas

By Animatebug
• Put your griddle pan on a high heat • Halve and deseed your pepper and cut it into thin strips • Peel,
- • 1 red pepper
- • 1 medium red onion
- • 1 skinless boneless chicken breast
- • 1 teaspoon smoked paprika
- • a small pinch of ground cumin
- • 2 limes
- • olive oil
- • freshly ground black pepper
- • 4 flour tortillas
- • good-quality low-fat natural yoghurt to serve
- • guacamole to serve
- • Cheddar cheese to serve
- For the salsa
- • ½-1 fresh red chilli, to your taste
- • 15 ripe cherry tomatoes
- • a small bunch of fresh coriander
- • freshly ground black pepper
- • 1 lime
- • extra virgin olive oil
Good Old Chilli Con Carne

By abisav
Brown the mince meat with salt and pepper
- 500 g mince meat
- 2 tinned tomatoes
- 1 tin of kidney beans in water
- 1/2 tin kidney beans in chilli sauce
- 4 cloves of garlic
- mushrooms
- celery
- red pepper
- orange pepper
- 2 red chillis
- 1 tbsp chilli powder
- 1 tsp paprika
- 3 tbsp brown sauce
- 1 chilli con carne powder packet
- lug of red wine
- 1tbsp bisto gravy
- salt and pepper
Quorn and vegetable pasta

By SaimahA
Pasta made with quorn chicken pieces and frozen vegetables
- 1 onion
- 1 Can of chopped tomatoes
- 2-3 cloves of garlic
- Chillies 2-3 (Optional)
- Red chilly powder- 1/2 tablespoon
- Cumin seeds- pinch
- Frozen vegetables- 150 grams
- Quorn chicken pieces- 100 grams
- Pasta- 250 grams
- Oil- 2-3 tablespoons
Coriander chicken

By Jonespe
A creamy and fragrant Thai curry
- 500g chicken breast
- 1 onion
- 200g mushrooms
- 1 green bell pepper
- 400ml coconut milk
- 2 cloves garlic
- tbsp fresh parsley
- handful of fresh coriander
- 2tsp ground coriander
- 3tsp chopped fresh ginger
- 1tsp dried chilli flakes
- 1tsp cracked black pepper
Vegetable Soup

By john french
Quick, easy and healthy too - lovely served with fresh baked bread
- 1 Tin Chopped Tomatoes
- 500g mixed veg fresh or frozen of your choice
- 1 litre of vegetable stock
- Salt and freshly ground black pepper
Hearty Mixed vegetable cutlets

By dr.prerna26
win your valentine's heart with these heart shaped cutlets
- Potatoes,boiled and mashed: 5 , Green beans: blanched and chopped - 5 , Green peas,blanched & crushed: 1/2 cup, Oil :2 tablespoons + to shallow fry, Cumin seeds :1/2 teaspoon, Ginger: finely chopped 1 inch piece, Onion: finely chopped 1 medium, Red chilli powder : 1 teaspoon, Salt to taste, Cashewnuts,crushed :10 ,Plain flour:2 tablespoons, Fresh coriander leaves: chopped 2 tablespoons, Lemon juice :1 tablespoon, Bread crumbs: 1cup
Veggie Stir Fry Noodles with Tangy Peanut Sauce

By Veggies Don't Bite, Veggies Don't Bite
Colorful veggies combined with a tangy peanut sauce come together with mung bean noodles for a protein packed plant...
- • sesame oil for sautéing veggies (or another favorite oil or veggie broth if not using oil)
- • 1 cup shredded carrots
- • 2 cups chopped broccoli (large pieces)
- • 2 cups sliced shitake mushrooms (or mushrooms of choice)
- • 1 cup sliced green onions
- • 1 package mung bean noodles (or other stir fry noodles of choice)
- • 1 tablespoon lime juice
- • 2 tablespoons rice vinegar (other white vinegar can work too)
- • 3 tablespoons Tamari (or soy sauce for non gluten free option)
- • 2 tablespoons smooth unsalted peanut butter
- • 2 tablespoons maple syrup
- • 1 teaspoon garlic
- • 1 teaspoon Sriracha hot sauce (or other chili pepper sauce)
- • 1/8 cup veggie broth
- • ½ teaspoon sesame oil (optional for taste)
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