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Bake + Vegetarian recipes (258)

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Amanda & Graham's Melanzane Parmigiana

Recipe by: virgin1

Reviews(1)

Restaurant In Our Living Room is a new concept in culinary entertainment centred around the theme of the underground or 'pop up' restaurant. This recipe is one of Amanda & Graham's Main Courses from Episode 1!

Apricot oat flapjacks

Recipe by: Brenda Houghton

Reviews(3)

Soft, chewy bars, packed with sweet fruit and ginger, make an ideal mid-morning or afternoon snack.

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Artichoke and Roasted Red Pepper Dip

Recipe by: Eileen

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A hot dip that is sure to impress the next time you feed a crowd. Perfect served with crackers or crusty bread.

Artichoke Mini Quiches

Recipe by: Linda

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These minature quiches are so simple to make since there's no pastry - great for a party.

Asparagus and Mushroom Puff Pastry Pie

Recipe by: DMEIER1

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A delicious pie with asparagus, mushrooms, garlic and hollandaise sauce baked in puff pastry.

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Aubergine and Tomato Bake

Recipe by: Mai Forrester

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This is a rich, substantial vegetarian meal when served with pitta or crusty bread and salad. It gets better with time, if there are any leftovers!

Aubergine Crisps

Recipe by: Michele O'Sullivan

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Makes crunchy aubergine crisps, perfect for a tasty snack or party nibbles.

Aubergine lasagne

Recipe by: Brenda Houghton

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Aubergine slices are the ideal filling for this superb vegetarian lasagne, which can be made a day in advance.

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Aubergine Parmigiana

Recipe by: Jan Cutler

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This typically Italian mixture of aubergines, tomatoes, peppers, mozzarella and Parmesan comes together in no time and has a rich and full flavour. Serve with focaccia and a green salad. Delicious!

Aubergine Parmigiano

Recipe by: DOERY

Reviews(2)

This makes for a luxuriously rich vegetarian meal, prepared in only an hour thanks to a few shortcuts. Aubergine slices are dipped in egg and breadcrumbs, then baked instead of fried. The slices are layered with tomato pasta sauce, mozzarella and Parmesan.

Aubergine rolls

Recipe by: Norma MacMillan

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Unlike many aubergine recipes which swim in oil, this one has just enough extra virgin olive oil to enrich and enhance the vegetables in a dish that goes down well with both vegetarians and meat-eaters. This is a great cook-ahead dish, and it is delicious with crusty bread or baked potatoes and salad.

Aubergine Rounds

Recipe by: BAWARCHI

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Savoury aubergine with a hint of spice. Serve as a starter, side, or use to top toasties with lots of melted cheese. I recommend grilling these rounds rather than frying, but they are delicious either way!

Avocado and Almond Gratin

Recipe by: Jan Cutler

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For a speedy meal, layer creamy, ripe avocados with sun-dried tomatoes and smother them with a simple lemony sauce to offset their richness, then top with crisped almonds. Serve with crusty bread and a green salad. Delicious!

Baked Acorn Squash

Recipe by: TERRYLEE51

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This is a quick and easy preparation that can be used for most any winter squash.

Baked Acorn Squash with Apricot Conserve

Recipe by: EDITHPOOLE

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Perfect for when winter squash is abundant and in season, this easy recipe results in a delicious accompaniment to a roast dinner.

Baked apples glazed with port

Recipe by: Brenda Houghton

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For easy entertaining, this luscious dessert of richly glazed apples with a prune filling can be prepared in advance and then baked just before serving.

Baked aubergine and apple layers

Recipe by: Brenda Houghton

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Serve this versatile bake, with its fresh tomato sauce, as a vegetarian main course or as a vegetable accompaniment.