Happy Vegetarian Week! Even though we all know that cutting down on our meat consumption is better for the environment and healthier for our bodies, it can still be hard to find the time to cook healthy homemade vegetarian food. Lacking the inspiration and time? We’ve got you covered with five easy (and delicious!) vegetarian recipes.  

1. Vegan Kale Pesto Pasta 

Sometimes pasta can be healthy! Packed with nutritious food and veggies, this yummy recipe will easily become a new staple in your household.

Cooking Time: 20 mins

What you’ll need: 

• 150g kale
• small bunch of basil
• 1 small garlic clove
• 3 tbsp pumpkin seeds
• 5 tbsp extra virgin olive oil
• 3 tbsp nutritional yeast
• 1 lemon, zested and juiced
• 350g wholemeal spaghetti

How to make it: 

1. Bring a pan of water to boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain & pat dry with kitchen paper.

2. Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season.

3. Cook the pasta, then toss with the pesto and serve. 

 2. Veggie Fajitas 

Make it build-your-own fajita night with your friends with this fun and healthy twist on the classic Mexican dish! 

Cooking Time: 30 minutes

What you’ll need: 

• oil, for frying
• 1 onion, halved and sliced
• 1 red pepper, sliced
• ½ tsp ground cumin
• ¼ tsp hot-smoked paprika
• ½ tsp mild chilli powder
• 400g tin black beans, rinsed and drained
• 4 flour tortillas, warmed
• 50g mature cheddar, grated
• 4 tbsp soured cream
• hot sauce, to serve

How to make it: 

1. Heat 1 tbsp of oil in a large pan and cook the onion and pepper over a high heat until softened and starting to char at the edges.

2. Turn down the heat and add the spices, tossing well. Add the beans with a splash of water and keep cooking until the beans are piping hot.

3. Serve the beans in warm tortillas with the salsa, cheese, soured cream and hot sauce, if you like.

3. Loaded Baked Potato 

It may sound simple - but you can’t go wrong with a perfectly charred loaded baked potato. Make it to your liking with as many or as little toppings as you like for the ultimate potato experience!

Calorie Count: 150 per serving
Cooking Time: 45 mins

What you’ll need: 

• 4 russet potatoes
• 1 tablespoon olive oil
• 1 ½ cups purchased pico de gallo
• 15-ounce can black beans
• ¼ teaspoon kosher salt 
• 1 cup canned corn (or thawed frozen)
• 1 cup guacamole
• Shredded cheddar cheese, optional
• Fresh chopped cilantro
• Sour cream (or cashew cream)

How to make it: 

1. Scrub the potatoes and pierce them all over with a fork. Rub each potato with olive oil. Bake for 20 minutes and flip with tongs.

2. Bake for an additional 25 minutes and check for tenderness with a fork. The fork should easily pierce the potato to the centre. If not tender, continue baking.

3. Meanwhile, drain and rinse the black beans and mix them with the kosher salt. Drain or thaw the corn and chop the cilantro.

4. When the potatoes are done, open the tops with a fork and top with the pico de gallo, seasoned black beans, corn, guacamole, cheddar cheese, cilantro and sour cream. Enjoy!

4. Chickpea Curry

Plant-based and full of flavour, this dish is a delicious weeknight dinner to quickly throw together after a busy day! 

Calorie Count: 286 per serving 
Cooking Time: 20 min

What you’ll need: 

• 1 yellow onion
• 1 large garlic clove
• 1 teaspoon grated ginger
• 1 tablespoon coconut oil or olive oil
• 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
• 28-ounce can crushed fire roasted tomatoes
• 1 tablespoon curry powder
• 1 teaspoon cumin
• ½ teaspoon coriander
• ¾ teaspoons kosher salt
• 2 15-ounce cans chickpeas
• ½ cup coconut milk
• White or brown basmati rice to serve

How to make it: 

1. Mince the onion and garlic. Peel and mince the ginger. Drain and rinse the chickpeas.

2. In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.

3. Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.

4. Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.

5. Halloumi Burger

Give yourself a tasty treat with these veggie burgers. Let’s be honest - who doesn’t love halloumi?  

Calorie Count: 455 per serving 
Cooking Time: 20 min

What you’ll need: 

• 250g block halloumi cheese, cut into 8 thick slices
• 1 tbsp olive oil
• 4 brioche buns
• 4 tbsp hummus
• 1 large ripe tomato, thinly sliced
• 4 Butterhead lettuce leaves
• 4 tbsp fresh tomato salsa (most supermarkets stock a version)

 How to make it:

1. Heat a barbecue. Brush each side of all the halloumi slices with olive oil and cook them on each side for 2-3 mins or until golden.

2. Split the brioche buns and spread the bottom halves with the hummus.

3. Add some tomato and then the halloumi, then finish with the lettuce and salsa and top with the other half of the bun.

We hope you enjoy these tasty and easy vegetarian recipes! Now it’s time to get your chef’s hat on, blast your favourite artist and get cooking!