Healthy Veg Recipes

Ingredients 1 onion, finely chopped 1 tsp olive oil 250g chestnut mushrooms, sliced 1l vegetable stock 50g porcini 300g wholegrain rice small bunch parsley, finely chopped grated vegetarian parmesan-style cheese to serve Method Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured. Add the mushroom slices and stir them around until they start to soften and release their juices. Meanwhile pour the stock into a saucepan and add the porcini, bring to a simmer and then leave to soak. Tip the onions and mushrooms into the slow cooker and add the rice, stir it in well. Pour over the stock and porcini leaving any bits of sediment in the saucepan (or pour the mixture through a fine sieve). Cook on High for 1 hour and then check the consistency – the rice should be cooked. If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. Serve wit...

You all know that a protein-rich diet is very important to keep yourself healthy and energetic. Even if you want to lose your weight and follow a balanced diet pattern, Middle Eastern rice with black beans and chickpeas is a wonderful wholesome meal. You can try it for breakfast or lunch; and this dish will keep you feeling full for long.  Also Read: 15 Minute Tomato Rice With Peas Recipe  Do you know how to make this recipe? Actually, it is a simple recipe with a subtle Middle Eastern twist. Follow the procedure and do try it at home. Preparation Time - 15 minutes Cooking Time - 20 minutes  Ingredients:   Ghee - 2 tbsp  Basmati Rice - 2 cups (soaked)  Onion - 1 (chopped)  Coriander Powder - 1 tsp  Cayenne Powder - 1 tsp  Cumin Powder - 1 tsp  Turmeric Powder - 1 tsp  Boiled Beans - ½ cup   Boiled Chickpeas - ½ cup   Salt as per taste  Also Read: Special South Indian Fried Rice Reci...

On this Maha Shivratri day, we have shared a recipe for you called the "Vrat Wale Aloo" recipe. Here's a gist of the rules that you must follow during Maha Shivratri and the complete recipe details mentioned below. Take a look. Rules For Shivratri Fasting  Devotees must take bath early in the morning of Maha Shivratri. Traditionally, it was necessary that the bathing water be boiled with black sesame seeds. This was to make sure that the impurities of the body and the mind are washed away. You may choose to take a warm shower on this day. You must wear clean clothes and may choose to visit a temple dedicated to Lord Shiva. Many devotees on this day stay in a Shiva temple for the whole day eating only what is offered as prasad. Devotees do not take food of any kind after the sun sets on the Maha Shivratri day. During the day, you may eat milk and fruits. Many devotees do consume light meals through the day called 'palahar'.  When preparing food for the ...

Ingredients 1 tbsp olive oil 1 large onion, finely chopped 1 garlic clove, crushed 1 tbsp tomato purée 1 tsp mild chilli powder ½ tsp ground cumin 400g can chopped tomatoes 500ml vegetable stock 400g can mixed beans, drained and rinsed 1 red pepper, cut into chunky dice tortilla chips, to serve 4 limeswedges, to serve Method Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min. Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender. Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

Ingredients 1 tbsp olive oil 1 clove garlic, finely chopped thumb-sized piece ginger, finely chopped 1 large onion , chopped 2 courgettes, diced 1 red pepper, deseeded and chopped 1 yellow pepper, deseeded and chopped 1 tbsp chilli powder 100g red lentils, washed and drained 1 tbsp tomato purée 2 x 400g cans chopped tomatoes 195g can sweetcorn , drained 420g can butter beans, drained 400g can kidney beans in water, drained Method Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more. Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins. Add the sweetcorn and beans, and cook for a further 10 mins.

Ingredients 1 onion , finely chopped 1 tsp olive oil 250g chestnut mushrooms, sliced 1l vegetable stock 50g porcini 300g wholegrain rice small bunch parsley , finely chopped grated vegetarian parmesan-style cheese to serve Method Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured. Add the mushroom slices and stir them around until they start to soften and release their juices. Meanwhile pour the stock into a saucepan and add the porcini, bring to a simmer and then leave to soak. Tip the onions and mushrooms into the slow cooker and add the rice, stir it in well. Pour over the stock and porcini leaving any bits of sediment in the saucepan (or pour the mixture through a fine sieve). Cook on High for 1 hour and then check the consistency – the rice should be cooked. If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. Serv...

Ingredients 1 tbsp olive oil 1 large onion , finely chopped 1 garlic clove, crushed 1 tbsp tomato purée 1 tsp mild chilli powder ½ tsp ground cumin 400g can chopped tomatoes 500ml vegetable stock 400g can mixed beans, drained and rinsed 1 red pepper, cut into chunky dice tortilla chips, to serve 4 limes wedges, to serve Method Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min. Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender. Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

Ingredients 2 tbsp rapeseed oil 3 onions , 2 ½ thinly sliced, ½ finely chopped 1 tbsp Madras curry paste 500g cherry tomatoes, halved 1 red chilli , deseeded and finely chopped small pack coriander, roughly chopped 8 large eggs, beaten 1 avocado , stoned, peeled and cubed juice 1 lemon Method Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst. Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set. To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon jui...

We've made this Indian-style curry healthier by swapping coconut cream for yogurt – lessening the saturated fat. This spiced vegetarian recipe is great for Meat Free Monday, or any day of the week. INGREDIENTS 1 tbsp sunflower oil 1 onion, sliced 4 tbsp madras curry paste (we like Patak’s) 1 butternut squash, peeled, deseeded and cut into 2cm pieces 1 cauliflower, cut into florets 250g frozen peas 200g spinach 5 tbsp full-fat greek yogurt 2 x 250g packs ready cooked basmati rice (we used Tilda) 50g fresh coriander, roughly chopped, to serve (optional) Zest and juice 2 limes, plus wedges to serve METHOD 01.Heat the oil in a large, deep frying pan over a medium heat. Fry the onion for 4-5 minutes, then add the curry paste and fry for 1 minute more. Add the squash and cauliflower and fry for 4 minutes. Add 1 litre water and simmer for 45 minutes or until the veg are tender. 02.Stir in the peas and spinach to wilt. Stir in the yogurt, season and heat for ...

Ingredients 75g young broad beans (use frozen if you can't get fresh) 2 x 100g pack asparagus  tips 170g peas  (use frozen if you can't get fresh) 350g spaghetti or tagliatelle 175g pack baby leeks, trimmed and sliced 1 tbsp olive oil , plus extra to serve 1 tbsp butter 200ml tub fromage frais or creme fraiche handful fresh chopped herbs (we used mint, parsley and chives) parmesan  (or vegetarian alternative), shaved, to serve Method Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions. Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen. Drain the pasta and stir into the sauce. Adju...

Ingredients For the dhal 430g toor dhal or red split lentils ½ tsp turmeric 2 large tomatoes, chopped (better if you remove the skin but not essential) 5cm piece ginger , peeled and grated 2 garlic cloves, crushed or grated 2 green chillies, chopped (deseeded if you don’t like it very hot) 2 tbsp tamarind paste 1 tsp hot chilli powder 2 tsp ground coriander For the tempering 2 tbsp oil or ghee  (or a mixture of oil and unsalted butter) ½ tsp cumin seeds 8 garlic cloves, sliced 3 dried chillies (I use Kashmiri), roughly broken 12 curry leaves, fresh or frozen (optional) Method Soak the toor dhal for about 40 mins, then rinse well. Put it in a large heavy-bottomed saucepan with the turmeric, tomatoes, ginger, garlic and chillies. Add 1.7 litres of water and bring to the boil. Turn the heat down low and cook until you have a thick purée, adding water if it gets too dry. Dhal can be quite soupy or quite thick, depending on how you like it. Simply reduce it t...

Ingredients 30g dried mushrooms 240g chestnuts 6 tbsp olive oil 3 banana shallots, finely sliced 3 fat garlic cloves, crushed 3 rosemary sprigs 500g fresh wild mushrooms , brushed clean and roughly chopped 2 tbsp soy sauce 125ml vegan white wine 350g vegan dried lasagne sheets 4 tbsp panko breadcrumbs ½ small pack sage , leaves picked truffle oil (optional), to serve Method Soak the dried mushrooms in 350ml boiling water and set aside until needed. Blitz ¾ of the chestnuts with 150ml water until creamy. Roughly chop the remaining chestnuts. Heat 2 tbsp olive oil in a large non-stick frying pan. Fry the shallots with a pinch of salt until softened, then add the garlic, chopped chestnuts and rosemary, and fry for 2 mins more. Add the wild mushrooms, 2 tbsp oil and some seasoning. Cook for 3 mins until they begin to soften. Drain and roughly chop the dried mushrooms (reserve the soaking liquid), then add those too, along with the soy sauce, and fry for 2 mins...