13 delicious vegetarian treats
A few dishes to try if you're struggling for inspiration
Last updated 20th May 2021
With a new year comes the opportunity to try out something new. There's something about the start of January that often encourages people to test the waters on a new job, maybe a new hobby - or in this case, a new diet.
Although the official guidelines of Veganuary suggest that newbies try out the Vegan diet for the month of January, you may want to dip your toe in a vegetarian way of life to begin with before going cold turkey (or, if you're being a stickler about terminology, should that be 'cold tofu'?).
We have a casserole dish full of recipes in the Scala Radio archives, and therefore have gathered together some of our favourite veggie dishes for you to try out. Simply click 'more' on each picture to be taken through to the recipes in full.
Check out our 13 vegetarian recipes below:
Grandma Todiwala’s Macaroni & Cauliflower Cheese
Grandma Todiwala's Macaroni & Cauliflower Cheese by Cyrus Todiwala from Simple Spice Vegetarian: Easy Indian Vegetarian Recipes From Just 10 Spices (Mitchell Beazley / Octopus)
This was Mum's all-time favourite dinner for us when we were kids. It goes back to when the first pasta was introduced to the British public and promptly found its way to India and into the clubs and gymkhanas of the Raj. Like most Indians, I grew up eating over-boiled pasta. It was not until my European training back in 1980 that I realised we had been cooking it all wrong – but in those days if you cooked pasta al dente it was sent back to you. Mum's macaroni was cooked until it split, but hey, the fun was in the sauce and her awesome magic with taste.
Miso Aubergines with Tofu, Sesame & Chilli
Miso Aubergines with Tofu, Sesame & Chilli By Rukmini Iyer from The Green Roasting Tin (Square Peg)
Miso aubergines seem to be all the rage, and with good reason – the flavours work beautifully together. This version adds a punchy sesame and lime dressing to liven up both the aubergines and the crispy tofu. Serve alongside fluffy white rice.
Bang Bang Cauliflower & Crispy Kale Oven Omelette
Bang Bang Cauliflower by Miguel Barclay from Super Easy One Pound Meals
My £1 bang bang cauliflower has all the familiar Chinese-style sweet and spicy flavours but is a delicious and healthy alternative to those expensive takeaways.
Aubergine Parmigiana
Aubergine Parmigiana by Lori de Mori & Laura Jackson from Towpath: Recipes & Stories (Chelsea Green Publishing)
This dish is a crowd pleaser. The combination of tomato sauce, lots of melted mozzarella and parmesan with fried aubergines is the universal definition of comfort food. Something that will instantly warm you up physically and mentally, giving you that big hug you need as the days become shorter and the darkness descends. But people love it so much that I can put it on the menu any time of year. Occasionally when the weather changes for the worse I can be left with a substantial amount of aubergines and mozzarella. This is where the parmigiana comes in. Even if it's warm out. it never fails to please.
Indivia ’Mbuttunata (Stuffed Curly Endive)
Indivia 'Mbuttunata (Stuffed Curly Endive) by Antonio Carluccio from Vegetables published by Quadrille
In Jewish cuisine in Rome, the endive was fried in olive oil without the stuffing on each side until crisp. I prefer it stuffed and then baked in the oven as southern Italian peasants do, calling it 'buttoned-up endive'.
Sabrina Ghayour's Crushed New Potatoes with Garlic, Dill, Chargrilled Spring Onions & Peas from 'Sirocco'
Crushed New Potatoes with Garlic, Dill, Chargrilled Spring Onions & Peas by Sabrina Ghayour from 'Sirocco'
We don't really use potatoes very often in Iran, but having grown up in England, I have a lot of loyalty to the humble spud. It is cheap, versatile and can be a meal in itself (think jacket potatoes) or make a great side dish. I am not entirely sure how to classify this dish, to be perfectly honest with you, but for me, it is the taste of spring. While technically a side dish, I have eaten it happily as my main meal without any accompaniments. Although, thinking about it, crispy bacon on top would be devilishly good.
Sweetcorn, Rosemary and Smoked Cheddar Soufflé
Sweetcorn, Rosemary and Smoked Cheddar Soufflé by Gill Meller from Root, Stem, Leaf, Flower
Is the soufflé on the brink of extinction? It's certainly been on the endangered list since I started cooking, over 20 years ago. You'll occasionally spot one, or if you're lucky a small group of them (known as a troupeau de soufflés), living off the kindness of a few diners. This image, by food photographer Andrew Montgomery, shows one of the rarest and most beautiful soufflés ever documented. Please pledge your support today.
Roast Crown Prince Squash, Ricotta and Caramelised Chilli Sage Butter
Roast Crown Prince Squash, Ricotta and Caramelised Chilli Sage Butter by Lori de Mori & Laura Jackson from Towpath: Recipes & Stories
The humble squash is a true sign that autumn is on the horizon. While September can still be warm and leave us with a few last balmy evenings, the days are starting to shorten, become crisp and cooler and you can feel the shift. This dish to me epitomises this time of year. The combination of the sweetness and earthiness of the squash with the crispy warmness of the sage work wonderfully as a pair. Add in a blob of rich, creamy and savoury ricotta and some caramelised sage and chilli butter and it warms the soul.
Root Vegetable Gratin
Root Vegetable Gratin by Nell Gifford & Ols Halas from Giffords Circus Cookbook: Recipes & Stories From a Magical Circus Restaurant
We've had this on the menu so many times, and people love it so much that they try to recreate it at home – but sometimes with disastrous results if they leave out the potatoes. It's the starch that holds it together, so it's imperative to include them… and the rest of what you use can be whatever you dig out of the allotment!
Mega Beetroot Burgers
Mega Beetroot Burgers by Donal Skehan from 'Fresh' published Hodder and Stoughton
Fancy a big burger but trying to stay off meat? Or just want to try something different? Give the Mega Beetroot Burger a go - it's delicious.
Spiced Shepherdess Pie
Spiced Shepherdess Pie by Melissa Hemsley from 'Eat Green'
This beautifully spiced vegetarian version of Shepherd's Pie uses lentils instead of mince. If you do want to make this with meat, you can use a mixture of mince & lentils, which makes it cheaper than the classic version as well as reducing the amount of meat needed. If you don't want to make the side dish, then just add the frozen peas to the filling in the last minute of cooking. If you haven't got all the spices, you could use 2 tablespoons of curry powder.
Spinach, Red Onion and Blue Cheese Bread Pudding
Spinach, Red Onion and Blue Cheese Bread Pudding by Emily & Giselle Roux from New French Table
This is the ideal recipe when you have a few slices of stale bread in your cupboard. Economic, utterly delicious and an original twist on a classic dessert that everybody enjoys.
Aubergine Farcie Provençal with Pistou
Aubergine Farcie Provençal served with Pistou by Michel Roux Jr from The French Revolution: 140 Classic Recipes made Fresh & Simple
A sauce made of red, yellow & green peppers keeps this baked aubergine dish really juicy & tasty but still light, as you only need a small amount of oil. Great on its own or served with a spoonful of pistou (see recipe below).