20 Quick and Easy Vegetarian Recipes You Need to Try

Simple dishes make the best meals because they offer great flavours and require little cooking time. These quick and easy vegetarian recipes are healthy, hearty, and taste amazing!

1. Spinach and Feta Pie

Spinach and Feta Pie
© chudo2307, AdobeStock

A tasty pie that tastes great and is the perfect treat for a midweek meal.

Cooking Time: 30 minutes.
Yield: 4 servings.

Ingredients:

  • 250g of Crumbled Feta Cheese
  • 150g of Spinach
  • 125g of Peas (Frozen Works Best)
  • 100g of Tinned Sweetcorn
  • 4 Beaten Eggs
  • 25g of Chopped Mint Leaves
  • The Zest of 1 Lemon
  • The Juice of 1 Lemon
  • 8 Premade Filo Pastry Sheets
  • 3 Tablespoons of Sesame Seeds
  • 2 Tablespoons of Sunflower Oil

Directions:

  1. Preheat the oven on a low-to-medium temperature.
  2. Wash the spinach (if using fresh) and drain in a sieve. Thoroughly strain the spinach to remove any moisture. Then, place in a bowl and mix in sweetcorn, peas, cheese, mint leaves, and the eggs.
  3. Season generously with pepper and salt and mix in the lemon juice and zest. Mix the ingredients thoroughly.
  4. In a round or square baking tin, line a filo pastry sheet and leave an overhang. If the baking tin doesn’t allow for an overhang of pastry, keep back 2 of the filo sheets. Use a touch of olive oil to brush over the filo and lay a second sheet. Do the same for the remaining filo sheets.
  5. Spoon the spinach and feta mixture into the tin and fold over the pastry so that the filling is covered. If there is no overhang, apply the last 2 layers of pastry now. Use the remaining oil to brush the top of the pastry and cover with sesame seeds.
  6. Bake in the oven for 25-30 minutes or until the pastry turns golden.

2. Simple Mushroom Stroganoff

Simple Mushroom Stroganoff
© whitestorm, AdobeStock

With little prep and cooking time required, this stroganoff is one to savour.

Cooking Time: 15 minutes.
Yield: 2 servings.

Ingredients:

  • 250g of Sliced Button Mushrooms
  • 50g of Chopped Tarragon Leaves
  • 125g of Long-Grain Rice
  • 5 Tablespoons of Crème Fraiche
  • 1 Diced White Onion
  • 10g of Vegetable Oil or Cooking Spray
  • 2 Minced Garlic Cloves

Directions:

  1. Apply the oil to a frying pan and add the onions. Cook until the onions are soft or around 4-6 minutes on a low heat.
  2. Add the mushrooms and garlic to the onions and fry for 6-8 minutes.
  3. Stir in 2 tablespoons of water and the crème fraiche and cook for 1-2 minutes. Then, add in the tarragon and cook for another 1-2 minutes.
  4. Fill a cooking pot with rice and water and boil. Cook the rice until soft, around 8-10 minutes on a low-to-medium heat.
  5. Serve the rice alongside the stroganoff.

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3. Stuffed Bell Peppers

Stuffed Bell Peppers
© zi3000, AdobeStock

This dish is sweet but tasty and full of goodness. Best of all, this recipe can be adapted to suit all of the family’s different requirements.

Cooking Time: 45-50 minutes.
Yield: 4-6 servings.

Ingredients:

  • 100g of Wholegrain Rice
  • 4 Small Red Peppers
  • 4 Small Green Peppers
  • 150g of Sliced Button Mushrooms
  • 2 Grated Carrots
  • 3 Finely Diced Red Onions
  • 100g of Chopped Parsley
  • 100g of Tomato Puree Pasta
  • 5 Tablespoons of Olive Oil
  • Salt and Pepper for Seasoning
  • 2 Teaspoons of Chili Powder

Directions:

  1. Preheat the oven to a high temperature and grease a baking tray.
  2. Wash each bell pepper and slice off the top part to create an opening. Don’t discard the top parts, however. Discard the insides of the pepper by carefully removing the seeds and stem.
  3. Fill a pan with water and add a pinch of salt. Boil the water and cook the rice for 8-12 minutes on a low-to-medium heat. Once cooked, drain, and leave to one side.
  4. Put a touch of oil into a pot and gently soften the onions for 3-4 minutes. Then, mix in the carrots and mushrooms and cook for 8 minutes. Stir frequently.
  5. Remove the pot from the heat and mix in the rice, tomato puree paste, and half of the chopped parsley. Stir frequently until the ingredients are combined well.
  6. Season the mixture with chili, salt, and pepper, then remove from the heat.
  7. Spoon the mixture into each pepper and cover with the pepper tops – the parts that were sliced earlier.
  8. Bake the peppers in the oven for around 25 minutes.
  9. Once cooked, remove the peppers from the oven and cover with the remaining chopped parsley.

4. Pasta with Sundried Tomato and Goat’s Cheese

Pasta with Sundried Tomato and Goat’s Cheese
© Martin Turzak, AdobeStock

Great for weeknight or weekends, this delicious creamy pasta tantalises the tastebuds. Plus, it doesn’t require a lot of cooking time either. Have a generous helping and you can swap sundried tomatoes for regular ones if you prefer.

Cooking Time: 15-20 minutes.
Yield: 4-6 servings.

Ingredients:

  • 750g of Rigatoni or Penne Pasta
  • 500g of Tinned Sundried Tomatoes
  • 500ml of Milk
  • 10g of Chopped Basil Leaves
  • 500g of Crumbled Goats Cheese
  • 100g of Grated Parmesan

Directions:

  1. Pour water, salt, and the pasta into a deep pan and boil. Cook the pasta until ready, or around 7-10 minutes.
  2. Once cooked, drain the pasta, and return it back to the pan.
  3. Roughly chop the tomatoes and mix them in with the pasta. Pour in the milk and goat’s cheese and stir frequently until the cheese fully melts.
  4. Remove from the heat and top with basil and parmesan.

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5. Simple Loaded Baked Potatoes with Sour Cream and Onion Dip

Simple Loaded Baked Potatoes with Sour Cream and Onion Dip
© Elena, AdobeStock

Baked potatoes are easy to prepare at home and require virtually zero effort. Combine any flavours you want to create an interesting dish.

Cooking Time: 35-45 minutes.
Yield: 4 servings.

Ingredients:

  • 8 Small Baking Potatoes
  • 3 Tablespoons of Olive Oil
  • 100g of Sour Cream
  • 1 Finely Minced White Onion
  • 50g of Chopped Basil
  • 150g of Grated Mature Cheddar Cheese
  • 200g of Tinned Sweetcorn
  • 100g of Mayonnaise
  • 3 Thinly Diced and Deseeded Green Peppers

Directions:

  1. Preheat the oven to a medium temperature.
  2. Rinse the potatoes under the tap and place them onto a baking tray.
  3. Drizzle oil over the potatoes and pierce with a fork. Bake for 15-20 minutes, then flip the potatoes and bake for another 20 minutes. This may take longer depending on the actual size of the potato.
  4. Combine the sweetcorn and mayonnaise in a bowl and set to one side while the potatoes bake.
  5. Mix the onions with sour cream to create an additional side dip.
  6. When ready, remove from the oven and slice down the top of the potato and fill with the peppers, sweetcorn mix, cheese, and basil.
  7. Place the potatoes back in the oven for 2-4 minutes so the cheese melts.
  8. Serve with the sour cream and onion dip.

6. Spicy Onion and Pineapple Fried Rice

Spicy Onion and Pineapple Fried Rice
© Arundhati, AdobeStock

Fried rice is delicious, and this recipe makes a great standalone meal. While onions and pineapple might not be the most conventional combination, it’s actually a tasty option to consider. Plus, a hefty portion of this rice is enough to fill the family.

Cooking Time: 10-15 minutes.
Yield: 4 servings.

Ingredients:

  • 500g of Fresh Chopped Pineapple
  • 3 Teaspoons of Cayenne Pepper
  • 3 Beaten Eggs
  • 2 Tablespoons of Vegetable Oil
  • 3 Crushed Garlic Cloves
  • 3 Finely Diced Spring Onions
  • 3 Teaspoons of Chinese Five-Spice Powder
  • 500g of Packet Long-Grain Rice
  • 4 Teaspoons of Sesame Oil
  • 2 Large Diced Onions
  • 4 Tablespoons of Soy Sauce
  • 100g of Peas

Directions:

  1. In a wok or frying pan, heat 2 tablespoons of oil. Mix in the beaten eggs to create an omelette. Let the omelette cook for 3-5 minutes.
  2. Once cooked, remove the omelette from the pan and roughly chop into small pieces.
  3. Pour the remaining oil into the pan and cook the onions, garlic, cayenne pepper, and five spice powder for 3-5 minutes.
  4. Carefully add the rice, soy, sesame oil, and peas. Stir frequently and cook for 3 minutes. Stir in the pineapple pieces and omelette and cook for an additional 2 minutes.

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7. Courgette and Feta Parcels

Courgette and Feta Parcels
© Pixel-Shot, AdobeStock

A very simple dish but one that’s extremely tasty. Full of flavour, this recipe is definitely one that doesn’t require a lot of hands-on time.

Cooking Time: 10-15 minutes.
Yield: 4 servings.

Ingredients:

  • 6 Tablespoons of Vegetable or Sunflower Oil
  • 4 Sliced Courgettes
  • 4 Halves Peaches with the Stones Removed
  • 450g of Sliced Feta Cheese
  • 2 Teaspoons of Garlic Powder
  • 2 Teaspoons of Paprika
  • 2 Teaspoons of Sea Salt
  • 2 Tablespoons of Finely Chopped Thyme
  • 4 Teaspoons of Crushed Chili Flakes
  • 3 Teaspoons of Sugar
  • 2 Tablespoons of Crushed Fennel Seeds
  • The Zest of 1 Orange

Directions:

  1. Preheat the grill to a medium heat.
  2. In a bowl, combine the orange zest, thyme, paprika, garlic, sugar, salt, and chili flakes.
  3. Coat each peach segment with the mixture and do the same for the feta. Leave the rub to soak in for 5 minutes.
  4. To remove moisture out of the courgettes, pat them dry with a paper towel. Then, wrap around the cheese to create a parcel.
  5. Brush the peaches and cheese parcels with oil and place them on a grill pan. Grill on a medium heat for 3-4 minutes, then turn, and grill for 3-4 minutes on the other side.
  6. Once the parcels are cooked, remove from the oven and rest for 3-5 minutes.
  7. Coat the remaining courgette strips with the paprika mixture and grill for 1-2 minutes on each side. Serve the parcels with a drizzle of oil over the top.

8. Mushroom and Tofu Stir-Fry

Mushroom and Tofu Stir-Fry
© FomaA, AdobeStock

Stir-fries are quick dishes to create at home and combining with tofu can be great. Add in mushrooms and broccoli and enjoy the explosion of flavours.

Cooking Time: 15-20 minutes.
Yield: 2 servings.

Ingredients:

  • 750g of Cubed Tofu
  • 700g of Broccoli Florets
  • 2 Sliced Onions
  • 6 Chopped Garlic Cloves
  • 700g of Sliced Button Mushrooms
  • 4 Tablespoons of Vegetable Oil
  • 6 Chopped Green or Red Chili Peppers
  • 4 Tablespoons of Vinegar
  • 4 Tablespoons of Water
  • 4 Tablespoons of Soy Sauce
  • Salt and Pepper for Seasoning

Directions:

  1. Fill a deep pan with water and broccoli florets. Bring the water to a boil, then cover with a lid and turn down the temperature so the water simmers. Simmer for 5-7 minutes, then remove from the heat and drain.
  2. Pour the oil into a wok and gently heat on a low-to-medium temperature. Add the tofu and season lightly with pepper and salt. Cook for 3-5 minutes and turn and cook for another 3-5 minutes.
  3. Add 1 more tablespoon of oil to the wok and mix in the garlic and onions. Stir frequently for 2-3 minutes, before adding the chili peppers and mushrooms.
  4. Mix in the water, vinegar, and soy sauce and frequently stir.
  5. Add in the broccoli and heat for 1-2 minutes more. Then, remove from the heat and finish with a dash of pepper or salt.

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9. Spinach and Quinoa Salad

Spinach and Quinoa Salad
© Anna Puzatykh, AdobeStock

There’s little doubt just how easy salads are to make at home and this simple dish tastes wonderful.

Cooking Time: 15-20 minutes.
Yield: 1-2 servings.

Ingredients:

  • 175g of Uncooked Quinoa
  • 2 Diced Tomatoes
  • 250g of Chopped Spinach
  • 50g of Raisins
  • 1 Diced Cucumber
  • 2 Tablespoons of Vegetable Oil
  • 2 Tablespoons of Lemon Juice
  • Salt and Pepper for Seasoning

Directions:

  1. Pour the quinoa into a bowl and rinse thoroughly.
  2. Fill a pan half-way up with water and season with a generous helping of sat. Add the quinoa and boil for 8-12 minutes or until its tender. Then, remove from the heat and drain. Leave it to cool down.
  3. Combine raisins, spinach, tomatoes, cucumber, and the quinoa in a bowl.
  4. In a second bowl, combine oil, pepper, salt, and lemon juice to create a vinaigrette. Pour over the salad and season with salt.

10. Egg Salad with a Curry Infusion

Egg Salad with a Curry Infusion
© uckyo, AdobeStock

Simple egg salad sandwiches are fantastic because they’re quick and make excellent light lunches or snacks.

Cooking Time: 10-15 minutes.
Yield: 2 servings.

Ingredients:

  • 4 Slices of Bread (Whichever you Prefer)
  • ½ Finely Diced Red Onion
  • 2 Eggs
  • 1 Sliced Tomato
  • 1 Teaspoon of Ground Curry Powder
  • 1 Teaspoon of Honey
  • 1 Teaspoons of Ground Ginger
  • 100g of Mayonnaise

Directions:

  1. Place the eggs carefully into a pan and fill with cold water. Cook the eggs for 4-6 minutes.
  2. Remove the pan from the heat and run cold water over the eggs until they’re safe to touch. Then, de-shell the eggs and roughly chop.
  3. In a bowl, mix together honey, ginger, curry powder, and mayonnaise. Stir in the onions and chopped eggs to combine well.
  4. Spoon the egg mixture onto the bread and top with the sliced tomatoes.

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11. Cheesy Beans Baked Potato

Cheesy Beans Baked Potato
© tornadoflight, AdobeStock

A favourite dish, baked potatoes loaded with cheese and beans is enjoyable and full of flavour. Best of all, only 3 ingredients are required.

Cooking Time: 8-12 minutes.
Yield: 1 serving.

Ingredients:

  • 2 Medium-Sized Potatoes
  • 100g of Grated Mature Cheddar Cheese
  • 100g of Baked Beans

Directions:

  1. Rinse the potatoes and place on a microwave-safe plate.
  2. Pierce the potatoes several times with a fork and cook for 7-10 minutes. Cooking time may vary, depending on the strength of the microwave and size of potato.
  3. Once done, remove from the microwave and slice a groove horizontally and vertically down the potato from the top.
  4. Gently heat the baked beans for 2 minutes in the microwave.
  5. Pour the beans over the potatoes and cover with a generous helping of cheddar cheese.
  6. Place back into the microwave and bake gently for 1 minute so that the cheese fully melts.

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12. Onion and Pepper Pasta Bake

Onion and Pepper Pasta Bake
© azurita, AdobeStock

Pasta bakes are great because they’re so simple to cook and can be adapted to accommodate all of the family’s dietary needs.

Cooking Time: 30-35 minutes.
Yield: 4 servings.

Ingredients:

  • 750g of Penne Pasta
  • 250g of Grated Mature Cheddar Cheese
  • 700g of Tinned Tomato Cooking Sauce
  • 4 Large Diced Red Onions
  • 5 Sliced Red Peppers
  • 4 Chopped Tomatoes
  • 3 Tablespoons of Olive Oil
  • Black Pepper for Seasoning

Directions:

  1. Preheat the oven on a medium temperature and grease a deep baking dish with oil.
  2. Fill a deep pan with the penne pasta and cold water. Cook for 3-5 minutes, then drain and return to the pan.
  3. Pour the tomato cooking sauce over the pasta and mix in the tomatoes, peppers, and onions. Combine well so the sauce is mixed through the pasta.
  4. Pour the pasta and sauce into the baking dish and cook in the oven for 25 minutes. Sprinkle the cheese on top and cook for another 5-7 minutes, or until the cheese melts.
  5. Remove from the oven and season well with black pepper.

13. Chickpea and Spiced Cauliflower Salad

Chickpea and Spiced Cauliflower Salad
© marysckin, AdobeStock

This dish has a lot of flavour to it and with a mild kick, it is delicious. Definitely one to savour.

Cooking Time: 20-30 minutes.
Yield: 2 servings.

Ingredients:

  • 200g of Cauliflower Florets
  • 200g of Tinned Chickpeas
  • 2 Tablespoons of Curry Powder
  • 2 Tablespoons of Sunflower Oil
  • 1 Teaspoon of Salt
  • 2 Tablespoons of Lime Juice
  • 50g of Plain Yogurt
  • 100g of Sliced Carrots
  • 2 Teaspoons of Minced Jalapeno Peppers
  • 1 Teaspoons of Black Pepper
  • 1 Teaspoon of Ground Ginger
  • 75g of Parsley Leaves
  • 1 Sliced White Onion

Directions:

  1. Preheat the oven to a medium temperature and drain the chickpeas.
  2. Mix oil, salt, and curry powder in a bowl. Combine well, before adding in the chickpeas, cauliflower, and carrots, and coat well.
  3. Pour the chickpea and cauliflower mixture onto a baking tray and roast in the oven for 25 minutes or until tender.
  4. Once cooked, remove the cauliflower and chickpeas from the oven and put into a bowl. Mix in the onion and parsley.
  5. In a bowl, combine the jalapeno peppers, yogurt, ginger, and lime juice to create a dressing.
  6. Serve with the dressing on top.

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14. Hummus and Spinach Wraps with Roasted Bell Peppers

Hummus and Spinach Wraps with Roasted Bell Peppers
© sandipruel, AdobeStock

These wraps are sweet, tasty, and full of flavour. This recipe is one to enjoy and packed with lots of vegetables too. There is very little cooking required too.

Cooking Time: 15-20 minutes.
Yield: 1-2 servings.

Ingredients:

  • 4 Tortilla Wraps
  • 2 Red Bell Peppers
  • 100g of Premade Hummus
  • 100g of Crumbled Feta Cheese
  • 2 Roughly Chopped Tomatoes
  • 100g of Torn Spinach Leaves
  • 2 Teaspoons of Garlic Butter

Directions:

  1. Preheat the oven to a low temperature.
  2. Place the tortilla wraps on a large baking tray and cook for 15-20 minutes in the oven. When ready, remove from the oven.
  3. Put the bell peppers on a baking tray and roast for 8-10 minutes. Once cooked, remove the peppers from the oven and set aside to cool for 5 minutes.
  4. Spread the garlic butter across each wrap and spoon on the premade hummus, feta cheese, and tomatoes.
  5. Remove the stem and seeds from the pepper and thinly slice. Mix with the spinach leaves and put them on the wraps and roll.

15. Cheesy Enchiladas

Cheesy Enchiladas
© paul_brighton, AdobeStock

There is no better comfort food than cheesy enchiladas. This dish won’t disappoint and is full of flavour too.

Cooking Time: 30 minutes.
Yield: 2-4 servings.

Ingredients:

  • 16 Premade Tortillas
  • 350g of Grated Mature Cheddar Cheese
  • 5 Diced Green Chili Peppers
  • 5 Diced Green Chili Peppers
  • 175g Jar of Enchilada Sauce
  • 2 Teaspoons of Salt
  • 2 Teaspoons of Pepper
  • 2 Tablespoons of Paprika
  • 2 Teaspoons of Ground Cumin
  • 2 Teaspoons of Garlic Powder
  • 100g of Sour Cream

Directions:

  1. Preheat the oven to a medium temperature.
  2. In a bowl, mix half of the cheese with the chili peppers, garlic powder, pepper, paprika, salt, cumin, and sour cream. Combine well.
  3. In a frying pan, lightly toast the tortillas for 20-30 seconds.
  4. When ready, spoon 2-3 tablespoons of the cheese mixture into each tortilla and carefully roll them to secure the filling inside. Do the same for all tortillas.
  5. In a deep baking or casserole dish, pour ¾ of the enchilada sauce so that the entire bottom surface is coated.
  6. Place the tortillas into the dish and cover with the remaining sauce and top with cheese.
  7. Cook for 15-20 minutes in the oven. Top with more cheese if desired.

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16. Spiced Chickpeas with Grilled Avocado

Spiced Chickpeas with Grilled Avocado
© Olha Afanasieva, AdobeStock

This is great dish that is full of flavour and spice. The grilled avocado does add something extra to the dish too.

Cooking Time: 15-20 minutes.
Yield: 4-6 servings.

Ingredients:

  • 4 Halved Avocadoes
  • 350g Tinned Chickpeas
  • 3 Tablespoons of Olive Oil
  • 2 Teaspoons of Cumin Seeds
  • 3 Teaspoons of Smoked Paprika
  • The Juice of 1 Lemon
  • 5 Tablespoons of Plain Yogurt
  • 2 Diced White Onions
  • 3 Crushed Garlic Cloves
  • 2 Tablespoons of Ground Coriander

Directions:

  1. Drain the chickpeas and dry pat them. Then, add the chickpeas to a bowl and toss with coriander, cumin seeds, onions, half of the garlic, paprika, and half of the oil.
  2. Pour the mixture into a frying pan and roast for 10 minutes. Stir occasionally, then remove from the heat and mash the chickpeas with a fork.
  3. Pour the remaining oil into the frying pan and lightly toast the avocadoes for 5 minutes. Then, plate up with the chickpea mixture.
  4. Mix yogurt, the remaining garlic, coriander, paprika, and lemon juice. Combine well to create a dressing to serve with the avocado and chickpeas.

17. Spicy Scrambled Eggs on Toast

Spicy Scrambled Eggs on Toast
© robynmac, AdobeStock

While scrambled eggs on toast might not seem overly exciting, it can make an excellent meal. Whether you’re looking for a quick lunch or a light dinner, this is the perfect choice for you.

Cooking Time: 5-10 minutes.
Yield: 2 servings.

Ingredients:

  • 4 Eggs
  • 2 Teaspoons of Black Pepper
  • 2 Teaspoons of Salt
  • 4 Slices of Wholegrain Bread
  • 25g of Sliced Button Mushrooms
  • 50ml of Milk
  • 10g of Butter
  • 2 Red Chopped Chili Peppers (Add the Seeds for More Heat)
  • 2 Teaspoons of Crushed Chili Flakes
  • 25g of Grated Mature Cheddar Cheese

Directions:

  1. Crack the eggs in a frying pan and stir in the milk.
  2. Season with salt and pepper, then mix in the cheese and butter and stir frequently for 2 minutes.
  3. Cook the eggs on a low heat for another 2 minutes or until it starts to thicken. Then, mix in the mushrooms, chili peppers and flakes. Cook for 2-3 minutes or until the desired consistency is reached. Continue to stir frequently to prevent it turning into an omelette mixture.
  4. When the scrambled eggs are nearly ready, turn down to a low heat and toast the bread in the grill for 3-4 minutes.
  5. Butter the bread and spoon on the scrambled eggs. Season with pepper and salt if necessary.

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18. Quick and Healthy Green Pasta

Quick and Healthy Green Pasta
© yuliia holovchenko, AdobeStock

Incredibly easy to make, this pasta dish is one that looks good and tastes even better. It’s great for those who want to kickstart their healthy-eating or enjoy a great meal.

Cooking Time: 20 minutes.
Yield: 2 servings.

Ingredients:

  • 100g of Pesto Cooking Sauce
  • 300g of Broccoli Florets
  • 100g of Grated Parmesan Cheese
  • 200g of Tinned Broad Beans
  • 350g of Fusilli Pasta
  • 2 Sliced Leeks
  • 3 Crushed Garlic Cloves
  • 1 Tablespoon of Olive Oil
  • 4 Finely Diced Spring Onions

Directions:

  1. Boil water in a pan and carefully add the beans and broccoli. Cook for 3-5 minutes, then drain and set aside.
  2. In a deep pan, heat the oil and cook the garlic and leeks for 10 minutes on a low-to-medium temperature. Add the spring onions and cook for a further 2 minutes.
  3. Fill a pan with pasta and water and bring to a boil. Cook for around 7-9 minutes, then drain.
  4. Pour the pasta into the pan with the leeks and mix in the broccoli and broad beans. Mix in the pesto sauce and stir well to combine the pasta.
  5. Finish with a sprinkle of cheese on top.

19. Stuffed Summer Toasted Rolls

Stuffed Summer Toasted Rolls
© bluebeat76, AdobeStock

Perfect for lunch, dinner, or a snack, this sandwich is packed with lots of summer vegetables. Best of all, there is virtually no cooking involved until the very end.

Cooking Time: 5 minutes.
Yield: 2-4 servings.

Ingredients:

  • 8 Large Freshly Baked Rolls or Buns
  • 6 Tablespoons of Hot Mustard
  • 100g of Mixed Rocket and Spinach Leaves
  • 250g of Sliced Mozzarella Cheese
  • 6 Sliced Tomatoes
  • 1 Sliced Red Pepper
  • 1 Sliced Green Pepper
  • 100g of Sliced Beetroot
  • 50g of Sour Cream
  • Salt and Pepper for Seasoning

Directions:

  1. Spread the mustard on the inside of each roll or bun and add a layer of mixed rocket and spinach leaves.
  2. Add the tomatoes, cheese, peppers, and beetroot. Season with a pinch of salt and pepper and top with a final slice of mozzarella.
  3. Place the buns into a grill press or panini maker and lightly toast for 3-5 minutes or until the cheese has melted.
  4. Serve with sour cream.

20. Simple Nachos

Simple Nachos
© hansgeel, AdobeStock

Who doesn’t like nachos? It’s quick, easy to make, and tastes fantastic.

Cooking Time: 5-10 minutes.
Yield: 4 servings.

Ingredients:

  • 500g of Salted Tortilla Chips
  • 350g of Grated Mature Cheddar Cheese
  • 1 Diced Red Onion
  • 200g of Premade Salsa
  • 50g of Chopped Jalapeno Peppers
  • 1 Tablespoon of Olive Oil

Directions:

  1. Grease a baking tray with oil to prevent sticking and spread out the tortilla chips.
  2. Sprinkle ¾ of the cheese on top and bake in the oven for 3-5 minutes.
  3. Remove from the oven and mix in the onions and peppers. Add the remaining cheese and bake for another 2 minutes or until the cheese has fully melted.
  4. Serve the nachos with salsa.
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