This risotto is chock-a-block with green veg, including broccoli, mange-tout, courgette and green beans. This can easily be made vegetarian or vegan by using vegetable stock and leaving out the cheese.
This is a forgiving recipe and a great way to get your greens! I eat it as a main, but this could easily be fit for four to six sides. Use bagged kale if you're in a hurry, and feel free to substitute different kinds of greens depending on what's available.
I call this dish ratatouille plus, because I am adding potatoes and top it with an egg to make it more filling. For a really substantial meal, add rice.
Ratatouille - a classic vegetable dish from the south of France that can be enjoyed both cold and warm. You can serve this on its own with crusty bread, for a savoury crepe filling, or with creamy polenta.
Stir-frying is so quick and helps retain the flavour of the vegetables. My version has carrots, peppers, courgettes, bean sprouts and spring onions but you can use whatever you have available.
A colourful vegetable curry makes a perfect filling for a stack of delicately spiced pancakes and provides your five-a-day in one meal.
Sweet roasted peppers are filled with savoury rice and topped with sharp feta cheese.
Serve this versatile bake, with its fresh tomato sauce, as a vegetarian main course or as a vegetable accompaniment.
With a few smart substitutions and techniques, you can keep all the flavour and texture of this old-fashioned favourite – but get rid of excess fat and add many more nutrients.
This is an easy to make and healthy vegetarian dish that is surprisingly flavourful considering it only calls for a handful of ingredients! Thinly sliced aubergine is layered with pasta sauce, feta cheese and basil, then topped with seasoned breadcrumbs.