Spec 2685 Think I Got It Wrong Again...
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Cooking For A Veggie
28 Answers
I have invited a couple around or a roast on Sunday, only to remember one of them is a vegetarian. I have never, ever cooked for a veggie! I am more than capable of taking recipes from google, but I'd like to know from the veggies of AB what they would like to see on their plate in the place. MrAC automatically shouted out that I should do a nut roast, which says to me that this is what I should avoid. I don't want the meal to be boring. Suggestions please!
Answers
This is a roast I do for Xmas and goes nicely with gravy and all the trimmings: 1 medium butternut squash Salt and black pepper, to taste 3 tbsp olive oil, plus a bit more to coat the foil in the loaf tin 1 tbsp thyme, fresh or dried 1 large red onion, diced 1 large leek, thinly sliced 2 garlic cloves, finely chopped 200g mushrooms, roughly diced 2 carrots, grated 2...
17:44 Mon 09th Nov 2015
Philli cheese and herb melted with a little milk, pasta tossed through it and some cooked broccoli.
Mushrooms ala grecque and crusty bread
http://
Mushrooms ala grecque and crusty bread
http://
vegetarian, DTC. I think she may eat fish, I'm trying to rack my memory from previous conversations. Doing roast pork for the normal people (eek, gonna be shot for that comment I'm sure).
I was hoping to serve something along with the roast potatoes and vegetables rather than something completely seperate
I was hoping to serve something along with the roast potatoes and vegetables rather than something completely seperate
However, to be constructive, something like a pasta dish, a Cappelli con Caponata, Carluccio does that - have his book here.....
My other suggestion would be a vegatarian paella, onions, peppers, fenne crushed toms (pref fresh), maybe chickpeas, artichokes, herbs, saffron, flat parsley - the rice and use a veg broth rather than a chicken one..... there will be plenty of recipes out there.
My other suggestion would be a vegatarian paella, onions, peppers, fenne crushed toms (pref fresh), maybe chickpeas, artichokes, herbs, saffron, flat parsley - the rice and use a veg broth rather than a chicken one..... there will be plenty of recipes out there.
If you can can get a dinky onion or acorn squash it looks really nice with the top cut off and the seeds scooped out and then filled with whatever you fancy. I like softened leeks with thyme and cream/creme fraiche spooned into the cavity of the squash after it's been roasted for 20 mins, put the lid on and finish cooking.
Another thought that would compliment the usual roast dinner....
How about a stuffed onion? Simmer a large onion, scoop out the centre chop finely and fry off with herbs, mushrooms, maybe some lentils, seasoning. Return to the hollowed out onion and top with veggie friendly hard cheese and breadcrumbs.
How about a stuffed onion? Simmer a large onion, scoop out the centre chop finely and fry off with herbs, mushrooms, maybe some lentils, seasoning. Return to the hollowed out onion and top with veggie friendly hard cheese and breadcrumbs.
This is a roast I do for Xmas and goes nicely with gravy and all the trimmings:
1 medium butternut squash
Salt and black pepper, to taste
3 tbsp olive oil, plus a bit more to coat the foil in the loaf tin
1 tbsp thyme, fresh or dried
1 large red onion, diced
1 large leek, thinly sliced
2 garlic cloves, finely chopped
200g mushrooms, roughly diced
2 carrots, grated
2 tbsp soy sauce
200g tinned chickpeas
A large handful of parsley, chopped
2-3 tbsp breadcrumbs, preferably thick or panko
1 tsp dried oregano
Juice from ½ a lemon
1 Preheat the oven to 180C/350F/gas mark 4. Cut the butternut squash in half lengthways, season with salt, pepper, 1 tbsp olive oil and 1 tsp of thyme (from the 1 tbsp), then roast for 40 minutes, or until soft. Then take it out of the oven and leave it to cool.
2 In a saucepan, heat 2 tbsp olive oil on a medium heat then fry the onion until soft. Add the leeks and garlic, cooking until the leeks are soft. Add the mushrooms and grated carrots, then season with the soy sauce and a pinch of salt and pepper and continue cooking until the mushrooms are soft.
3 Finally, add the chickpeas, mashing them lightly with a spoon to break them up slightly, and the parsley, then cook until the liquid has evaporated. The mixture should be quite dry. Taste, and season if needed. Leave to cool.4 To assemble the roast, scoop out the butternut squash flesh and add it into the cooled vegetables. Add the breadcrumbs and mix thoroughly. Add the lemon juice and the rest of the thyme and the oregano then mix well, using your hands if you like.
5 Line a loaf tin with lightly oiled foil. Spoon the mixture into the loaf tin, and press down gently. Cover the top with the foil. This will help the roast stay in shape. Bake for about 30 minutes, covered, then remove the foil covering and roast for another 15-20 minutes until it has turned brown. Leave to cool, then serve.
1 medium butternut squash
Salt and black pepper, to taste
3 tbsp olive oil, plus a bit more to coat the foil in the loaf tin
1 tbsp thyme, fresh or dried
1 large red onion, diced
1 large leek, thinly sliced
2 garlic cloves, finely chopped
200g mushrooms, roughly diced
2 carrots, grated
2 tbsp soy sauce
200g tinned chickpeas
A large handful of parsley, chopped
2-3 tbsp breadcrumbs, preferably thick or panko
1 tsp dried oregano
Juice from ½ a lemon
1 Preheat the oven to 180C/350F/gas mark 4. Cut the butternut squash in half lengthways, season with salt, pepper, 1 tbsp olive oil and 1 tsp of thyme (from the 1 tbsp), then roast for 40 minutes, or until soft. Then take it out of the oven and leave it to cool.
2 In a saucepan, heat 2 tbsp olive oil on a medium heat then fry the onion until soft. Add the leeks and garlic, cooking until the leeks are soft. Add the mushrooms and grated carrots, then season with the soy sauce and a pinch of salt and pepper and continue cooking until the mushrooms are soft.
3 Finally, add the chickpeas, mashing them lightly with a spoon to break them up slightly, and the parsley, then cook until the liquid has evaporated. The mixture should be quite dry. Taste, and season if needed. Leave to cool.4 To assemble the roast, scoop out the butternut squash flesh and add it into the cooled vegetables. Add the breadcrumbs and mix thoroughly. Add the lemon juice and the rest of the thyme and the oregano then mix well, using your hands if you like.
5 Line a loaf tin with lightly oiled foil. Spoon the mixture into the loaf tin, and press down gently. Cover the top with the foil. This will help the roast stay in shape. Bake for about 30 minutes, covered, then remove the foil covering and roast for another 15-20 minutes until it has turned brown. Leave to cool, then serve.
Home made veggie burgers: tin of mixed slald beans, also a tin of something like butterbeans - blitz onion and garlic in blender, add beans and blitz again, then add some sweetcorn and maybe flour and egg to bind, plus any herbs/ salt/perrper you like. A good dollop of tomato puree is good. Onion gravy granules also make the burger medium very tasty and thickens the mix.
You basically aim for a ball of ingredients that you can squish into burger shapes with your hands. Then fry briskly, and as Nigella would say, apply to face.
You basically aim for a ball of ingredients that you can squish into burger shapes with your hands. Then fry briskly, and as Nigella would say, apply to face.
Look no further than the delicious suggestions given by the others ^^^ for roasted or stuffed squash. Lovely and filling, seasonal too. Providing you cook your roast potatoes in oil and not in meat fat you can serve them and all your other veg, just as you would for the meat eaters. Just get some veggie gravy granules or make a cheesy leek sauce to serve. Don't even think about fish, us vegetarians don't eat fish.
It's boy #1's friend ('who's a girl but just a friend' - don't want to let him down). He suggested Mac and cheese but mine like really cheesey cheese sauce just poured over the Mac (with bacon - don't want to offend with the smell of bacon). I suggested adding garlic bread or a side salad but don't want him to think I'm going over the top (I'm probably over thinking it). Maybe I'll push the boat out and make cheesey dough balls and ditch the bacon.
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