Turnip leek soup
Recipe by:
JADE2001AD
Great for winter and fall, leeks are high in vitamin B6, folate, iron and vitamin C. A good immune booster for the colder months!
Black Bean and Vegetable Pasta
Recipe by:
RASPBERRYSWIRLS
An easy vegetarian pasta dish that's perfect for a quick weeknight supper. A hearty and delicious tomato, spinach and black bean sauce is served over whole wheat pasta. It's also great served with brown rice, and you can substitute tinned borlotti beans for the black beans.
Korean Tofu and Vegetable Soup
Recipe by:
sls777
This is an authentic comforting, cure-all soup from Korea. It is spicy and fresh, and easy to make once you have all the ingredients! You will have to visit your local Asian shop for some of the ingredients. Vegetarians may substitute vegetable stock for the beef.
Mediterranean pasta
Recipe by:
Lia Soscia
A delicious and satisfying Mediterranean-inspired blend of Swiss chard, olives, garlic and sun-dried tomatoes tossed with pasta.
Vegetarian Pea Pâté
Recipe by:
SABRINATEE
This delicious vegetarian pâté tastes great on toast. Serve on crostini for a colourful party nibble.
Cheese-baked peppers with linguine
Recipe by:
Azmina Govindji
These stuffed peppers, filled with thin noodles in a savoury custard, make an ideal first course to serve 4, or a light vegetarian lunch for 2 served with an assortment of salads and plenty of warm bread. Any colour of pepper suggested can be used, but avoid green peppers which are not as sweet.
Light vegetable stock
Recipe by:
Azmina Govindji
This light stock is suitable for vegetarian dishes and for fish, poultry or meat recipes when a delicate flavour is required.
Teriyaki-style noodles with tofu
Recipe by:
Norma MacMillan
This rich Japanese-style broth, flavoured with vibrant fresh herbs, ginger and garlic, peps up firm, white cubes of tofu and long strands of earthy buckwheat noodles. It is a delicious low-fat vegetarian recipe for protein-rich tofu. Serve it for lunch or supper, with fresh fruit to follow.
Pasta with potato, beans and pesto
Recipe by:
Norma MacMillan
This is a traditional Ligurian dish that is usually made with potatoes, green beans and baby broad beans. Here, broccoli and courgettes boost the green vegetable content. The pesto sauce used to dress the pasta and vegetables is lighter than most, but still packs a wonderful flavoursome punch.
Eggs with spicy peas and lentils
Recipe by:
Norma MacMillan
A little spice can turn a few everyday ingredients into something special. This simple, satisfying dish provides a wealth of vital vitamins and minerals and the right balance of essential protein and fibre. Serve with basmati rice and/or warm naan bread for plenty of energy-giving starchy carbohydrate.
Celeriac dumplings in tomato broth
Recipe by:
Norma MacMillan
Fluffy white dumplings in a light tomato and vegetable broth make a delicious lunch or supper. The soup can be made in advance, and the dumplings can be shaped and chilled to be simmered just before serving.
Potato-filled Sardinian ravioli
Recipe by:
Norma MacMillan
Mashed potato enriched with cottage cheese and Parmesan and enlivened with garlic and herbs makes a marvellous filling for the pasta parcels called ravioli. A small amount of extra virgin olive oil is added at the end, so none of its flavour is lost and the dish tastes richer than it really is.
Red cabbage salad with Edam and walnuts
Recipe by:
Maggie Pannell
This crunchy, colourful winter salad provides an excellent nutritional mix. The vegetables and apples are rich in vitamin C and fibre, Edam cheese adds protein and calcium, and walnuts contain essential fatty acids. Serve with oatcakes, if liked.
Vegetarian paella
Recipe by:
Maggie Pannell
A wonderfully rich and satisfying dish, this vegetarian version of a classic is a great way to introduce your family to tofu, which is a good source of low-fat protein, vitamins and minerals. Serve hot with a tomato salad.
Marinated leeks
Recipe by:
Brenda Houghton
Enjoy this simple salad with its herb and mustard dressing as a light first course or as an accompaniment to cold meat.
Tagliatelle with summer vegetables
Recipe by:
Brenda Houghton
Choose vegetables at their peak of freshness for this light pasta dish, which uses lemon, tarragon and garlic to bring out their delicate flavours.
Green pasta with white beans
Recipe by:
Norma MacMillan
Here's proof that pasta sauce doesn't need meat to be hearty. Rosemary and garlic-flavoured tomato juice thickened with mashed beans makes a light sauce that nicely coats this elegant but easy spinach penne.
Noodles with roast vegetables
Recipe by:
Norma MacMillan
Oven-roasted vegetables, tender and scented with garlic, make a chunky dressing that is great with wide noodles. A sprinkling of crunchy sunflower seeds adds texture.
Cold sesame noodles and vegetables
Recipe by:
Norma MacMillan
A long-time favourite at Chinese restaurants, cold sesame noodles make a great main or side dish. We've replaced hard-to-find sesame paste with peanut butter and sesame oil.
Spaghetti with chickpeas and spicy tomato sauce
Recipe by:
Norma MacMillan
Here's a colourful and easy pasta and bean dish that makes a satisfying main course all on its own. Garlic, olive oil, onion, Tabasco sauce and pecorino cheese add lots of sunny flavour.