Posts related to Vegetarian

Chilli Bean Bake

Ingredients 3 tablespoons vegetable oil 1 onion, chopped 2 garlic cloves, crushed. 150g mushrooms, halved or quartered if large 2 teaspoons mild chilli powder 400g can of red kidney beans, drained and rinsed 250ml carrot juice 2 tablespoons tomato purée **salt **and pepper 750g potatoes, sliced Cooking Instructions: Heat the oven to 200°C, Gas Mark 6 Heat the oil in a saucepan, add the onion and garlic and fry gently for 5 minutes. Add the mushrooms and fry for 2 more minutes. Stir in the chilli powder, kidney beans, carrot juice, tomato purée and a little salt and pepper.

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Spaghetti With Olive Oil And Garlic

Ingredients 375g spaghetti 5 tablespoons extra virgin olive oil 2 garlic cloves, chopped 1-2 dried red chillies, finely chopped salt and pepper Cooking Instructions: Cook the spaghetti according to the packet instructions, then drain. Pour the oil into the empty pasta pan and gently fry the garlic and chillies. Keep stirring until they start to sizzle. Sprinkle on some salt and pepper. Tip the pasta back into the pan and stir it all up so that the spaghetti is coated in oil.

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Spanish Tortillas (Vegetarian)

Ingredients 150ml olive oil 750g potatoes, thinly sliced 1 large onion 1 red pepper, cored, de-seeded and sliced 1 green pepper, cored, de-seeded and sliced 5 large eggs salt and pepper Cooking Instructions: Heat all but 2 tablespoons of the oil in a large frying pan. Add the potato slices, onion and red and green peppers and cook, stirring lots, for 15 minutes, until all the vegetables are golden and tender. In a bowl, beat the eggs then stir in the potato mixture from the pan and add a dash of salt and pepper. Put on one side to stand for 15 minutes.

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Vegetable Biryani (Vegetarian)

Ingredients 250g long-grain rice 1 tablespoon olive oil 2 carrots, chopped 1 large potato, chopped 2.5cm piece of fresh root ginger 2 garlic cloves, crushed 150g **cauliflower **florets 100g green beans, cut in half 1 tablespoon hot curry paste 1/2 teaspoon ground cinnamon 1 teaspoon turmeric 150g natural yoghurt 25g raisins Cooking Instructions Cook the rice according to the packet instructions and drain Meanwhile, heat the oil in a saucepan, add the carrots, potato, ginger and garlic and fry for 10 minutes until soft. Stir in the cauliflower, beans, curry paste, turmeric and cinnamon and cook for 1 minute.

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Chinese Stir-Fry Noodles

Ingredients 300g tofu 175g egg noodles 150g frozen peas 2 tablespoons vegetable oil 1 bunch of spring onions, sliced 300g pack mixed stir-fry veg (shredded cabbage, baby sweetcorn, beansprouts, pepers, whatever you want) 150ml hoisin sauce 3 tablespoons orange juice salt and pepper Cooking Instructions Drain the tofu, pat dry on kitchen paper and cut into small cubes Cook or soak the noodles following the packet instructions. Boil the frozen peas for 2 minutes then drain. Heat the oil in a large frying pan or wok. Fry the spring onions and ready-prepared vegetables, stirring, for 3-4 minutes until soft.

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