Here are a few of our favourite vegan and vegetarian recipes to rustle up this National Vegetarian Week.
Here’s a dish worth walking the plank for: zucchini carpaccio with Parmesan, pine nuts and a balsamic dressing. It’s full of goodness to stave off the threat of scurvy. Taken from Gnocchi Horror Show Cookbook by Lachlan Hayman.
Corn ‘ribs’ have become a bit of a social media sensation during the last few years – here Jackie Kearney gives them an Indonesian twist. Taken from Healthy Vegan Street Food by Jackie Kearney.
This is a very cost-effective and colourful vegan tray bake, combining sweet but not too starchy butternut squash and cauliflower with lentils and spices. This is a mild plant-based curry that will tempt reluctant vegans! Taken from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.
Griddled aubergine partners beautifully with the chewy, flavour-packed farro, served drizzled with a coriander oil and a dollop Greek yogurt on the side. This is great as part of a larger mezze table. Taken from Rice & Grains by Kathy Kordalis.
A simple revani cake is made all over Greece with a few variations. It is really lovely with a mix of semolina and coconut and drenched with syrup, making for a moist cake that is great served with Greek yogurt. Taken from Mediterranean Summer Table by Kathy Kordalis.
To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.