Your go-to vegetarian recipe collection

Brinjal recipes

Melanzane Parmigiana

20 - 25 minutes

Golden fried mushroom with home-made mayo

Atchar recipes

Baked sweet potatoes with atchar yoghurt

30 minutes

Toast recipes

Creamy cannellini-bean toasts

15 minutes

Soup recipes

Sweetcorn soup

20 minutes

Gnocchi recipes

Anchovy, olive and tomato gnocchi

Chickpea recipes

Pomegranate molasses-laced chickpea salad

Shredded green papaya and date salad

Fenugreek and eggs

10 minutes

Broccoli recipes

Tomato, broccoli and gorgonzola gnocchi

20 minutes

Mushroom recipes

Stuffed field mushrooms

10 minutes

Vegetarian barbecue wraps

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 minutes

Ingredients

1 x 25 g Tenderstem broccoli, packet
1/2 butternut, cut into thin disks
1 red onion, sliced
Sea salt and freshly ground black pepper to taste
1 T olive oil
6 T mascarpone
6 T blue cheese
1 x 40 g packet of rocket
6 soft flour wraps
Pesto, for serving

Method

Rub the broccoli, butternut and onion with salt, pepper and olive oil, then grill lightly on all sides over smouldering coals for 8 minutes. Set aside to cool.

Cover one side of each wrap with a thin layer of mascarpone.

Lay the grilled vegetables, along with the crumbled blue cheese and rocket, in the centre of each wrap – be fairly generous – then roll up tightly.

Return to the grill and lightly brown.

Slice at an angle and serve with pesto.

Spinach lasagne

Air-fryer nachos

Home-made chips

Melanzane Parmigiana

Golden fried mushroom with home-made mayo

Baked sweet potatoes with atchar yoghurt

Creamy cannellini-bean toasts

Sweetcorn soup

Anchovy, olive and tomato gnocchi

Pomegranate molasses-laced chickpea salad

Shredded green papaya and date salad

Fenugreek and eggs

Tomato, broccoli and gorgonzola gnocchi

Stuffed field mushrooms

Vegetarian barbecue wraps

Vegetarian barbecue wraps

Ingredients

Method