• Recipe Book

Vegetarian and Vegan

Meat free and vegan dishes

Baked Red Cabbage

Baked Red Cabbage

This piquant red cabbage dish is always better if made the day before. It is popular in Denmark on Boxing Day. We like it as a side dish with a slow roast belly of pork.

  • Time: 1 hr 30 mins
  • Complexity: very easy

Brazil Nut Roast

Brazil Nut Roast

One of the mainstay, classic recipe's of the early vegetarian movement. This was one of the most popular main courses that I used to make in the 80's when I owned and ran a vegetarian restaurant. It is also a delicious way for vegans to ensure that they add plenty of protein to their diet. You can adapt this recipe for any type of nut that you fancy and also try changing the vegetables and herbs that you use. Grating the vegetables keeps it light and prevents it being the chaffy, dry creation so mocked in the past. If you are not bothered about the recipe being vegan, use butter instead of the oil. Add a beaten egg too, it will be even lighter.

  • Time: 15 minutes to prepare. 40 minutes cooking time.
  • Complexity: easy

Caponata

Caponata

A delicious piquant aubergine dish originating from Sicily. Sicilians all have their own version of this slightly salt, sour and sweet dish, with many variations depending on what vegetables are available. Fennel is very good in place of the celery. Serve hot or cold, but never straight from the fridge!

  • Time: 60 minutes
  • Complexity: medium

Carrot and Coriander Soup

Carrot and Coriander Soup

A soup for all seasons that's full of herb flavour but simple to make - and much tastier than the ones in the shops. Use very good stock for the best flavour.

  • Time: 35 minutes
  • Complexity: very easy

Cheesy Vegetarian Scotch Eggs

Cheesy Vegetarian Scotch Eggs

This is just one of the best vegetarian scotch eggs you will ever eat!  Quite a claim I know but I created this recipe when I ran my own vegetarian restaurant in the 80's.  It has stood the test of time and still gets lots of oohs and ahhs when you put them on the table. Worth making lots because its a little bit of a fiddle to do just a few. Promise that they will all get eaten!

  • Time: allow 1 hour
  • Complexity: medium

Crepes Suzette

Crepes Suzette

You can't beat a thin and delicate crepe oozing with juicy oranginess. Perfect as a hot pudding on a cold day, this recipe can be made ahead and the filled crepes just popped into the pan at the last minute to add the flambe touch!

  • Time: 30 mins
  • Complexity: easy

Crespolini

Crespolini

Italian Spinach and Ricotta stuffed pancakes served covered and baked with a Béchamel sauce. Make individual portions or a family size dish to bake in the oven. You will need one quantity of pancake batter.  Use the batter recipe for Buckwheat pancakes or from Crepes Suzettes.

 

  • Time: 30 minutes
  • Complexity: medium

Granola

Granola

A toasted muesli, nice with fresh fruit and yoghurt for a vegetarian breakfast, this is a very adaptable recipe using any grains, seeds and nuts that you fancy.

  • Time: 40 minutes
  • Complexity: easy

Halloumi Cheese on the Barbecue

Halloumi Cheese on the Barbecue

Halloumi cheese cooks very well on the barbecue as it doesn't melt into a puddle as soon as it hits the heat. Cut quite large cubes of cheese so it doesn't fall between the grid on the barbecue into the fire. Try marinading in lemon, garlic and oregano. Skewers work too, although halloumi is prone to break when you thread the skewer and try to turn them over. Grill to form a lovely brown crust.

  • Time: 10 minutes plus cooking time of about 10 minutes.
  • Complexity: very easy

Jerusalem Artichoke and Carrot Soup

Jerusalem Artichoke and Carrot Soup

A favourite Winter soup which is vegetarian. Artichokes will discolour when peeled so place them into a bowl of cold water with a slice of lemon added to prevent them from discolouring.

  • Time: 30 minutes
  • Complexity: easy

Leek and Parsley Soup

Leek and Parsley Soup

A simple and economical soup which is quick to make. Use oil instead of butter for a dairy free version.

  • Time: 30 minutes
  • Complexity: very easy

Mushroom Berkeley (Sweet and Sour Mushrooms)

Mushroom Berkeley (Sweet and Sour Mushrooms)

This is an adapted recipe from The Vegetarian Epicure by Anna Thomas and a real favourite from my vegetarian restaurant days. Delicious on toast or with garlic bread this recipe can also suit vegans if you replace the butter for more oil and check that the mustard that you use does not contain honey or other non-vegan ingredient.

  • Time: 50 minutes.
  • Complexity: easy

Pakora

Pakora

Delicious and very easy to make Indian snacks which are vegetarian/vegan and gluten free. Use thinly sliced potatoes in place of some of the spinach and onion for a change.

  • Time: 30 minutes
  • Complexity: easy

Parsnip Fritters

Parsnip Fritters

Crispy and light vegetarian, choux pastry fritters suitable as a starter, light supper or as nibbles with drinks. They take a little time to make but are well worth the effort.

  • Time: 50 minutes
  • Complexity: advanced

Pea Flour Pancakes with Spinach and Feta Cheese

Pea Flour Pancakes with Spinach and Feta Cheese

Vibrant green pea flour pancakes stuffed and baked with a Greek style spinach and feta filling. You can make these the day before if you want to get ahead and have something ready to pop into the oven. The pancakes also work very well in place of sheets of lasagne in baked pasta dishes.

  • Time: 20 mins for the pancakes. 15 mins for the filling. 30 mins to bake.
  • Complexity: medium