Search results for 'low carb vegetarian Vegetable'

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low carb vegetarian x
Vegetable x
 
No reviews
 
1hr20min

These marinated veggies are delicious party nibbles, or you can use them as part of a salad. You can also add olives or cubed feta cheese to this recipe for even more flavour.

Recipe by: Chris

 
No reviews
 
45min

This pasta sauce is so easy, but doesn't compromise one bit on flavour. Most of the ingredients are blended together in the blender, then added to sautéed onions and simmered for half an hour. Toss with your favourite pasta.

Recipe by: Jackie

 
6 reviews
 
30min

Passata simmers with garlic and dried basil for a quick and easy basic pasta sauce.

Recipe by: LIAROSE

 
No reviews
 
33min

Roasted garlic is sweet and luscious, and very spreadable. Serve with good crusty bread or with crackers.

Recipe by: FROGETTE

 
No reviews
 
15min

A super quick breakfast scramble with red onions, cherry tomatoes and fresh basil. Serve over hot buttered toast.

Recipe by: CaptainEli

 
No reviews
 
2hr30min

A simple way of making your own pumpkin puree. A medium sugar pumpkin is baked in the oven with a little bit of water, until tender. You can then puree it. Use in any recipes that call for pumpkin puree.

Recipe by: Vi

 
No reviews
 
30min

Tequila, garlic and lime give portobello mushrooms a delicious Latin American kick. Serve these as a side to barbecued meats, or as part of a vegetarian barbecue.

Recipe by: Miss BeHavin's Haven

 
6 reviews
 
30min

I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast and easy vegan main for lunch or dinner that is surprisingly filling when eaten with pitta bread. It is also a flavourful side dish.

Recipe by: TASNEEM

 
No reviews
 
40min

Freshly steamed spinach is blended with a rich, creamy sauce that's lightly spiced with nutmeg. Great side dish for roast beef or chicken.

Recipe by: mscougar

 
4 reviews
 
25min

Green beans sautéed with loads of garlic, then topped with Parmesan. A tasty way to your five a day.

Recipe by: Ericka Ettinger

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