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Healthy vegetarian recipes
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Chilled Romano pepper soup
Indian-style street-food cucumber
Coronation chickpeas
Chargrilled veg & bean salad with tortilla chips
Roasted cauliflower rogan josh
Charred smashed cucumber salad
Roasted courgette & herbed pearl barley
Hoisin tofu, crispy kale & chilli cashew wraps
Vegan chick’n & plant-based bacon pie
Summer vegetable pearl barley ‘risotto’
Korean-style mushroom & tofu kebabs
Greek-style vegan pittas
Summery pea & basil soup
Peach, mozzarella & rocket salad
Edamame & tofu noodle salad
Plum & noodle salad with miso-tahini dressing
Herby courgette, olive & lemon orzo salad
Peanut butter noodles
Jerk-spiced aubergine
Spanakopita pasta
Strawberry, feta & red onion salad
Grilled asparagus with burrata, lemon & chilli
Spicy aubergine & peanut noodles
Salsa roja chilaquiles
Tofu with ginger & soy tomato sauce
Green falafel with yogurt & roast beets
Romesco soup with caper toasts
Stuffed squash with sage & tahini sauce
Roasted grape, beetroot & goat’s cheese salad
Coconut & potato curry
Cucumber & pomegranate salad with cumin and lime
Honeyed carrots with toasted sunflower seeds
Purple sprouting broccoli, green beans & new potatoes with tarragon cream
Spiced cauliflower & egg bake with sweet mustard ketchup
Roasted squash, tomato & goat’s cheese omelette
Roast squash & kale with pickled onion
Goat’s cheese & mushroom tagliatelle
Spicy eggs & tomatoes with hot sauce
Cheesy mushroom burgers
Zingy avocado & tahini noodles
Charred aubergine & harissa couscous with feta
Chickpea, tomato & spinach curry with jacket sweet potatoes
All-in-one falafel bake with zhoug sauce
White bean & leek stew with basil gremolata
Chickpea & vegetable roast with bulgur wheat
Tomato & cannellini bean stew with gremolata
Air fryer crispy root veg crisps
Pea & broccoli soup with chive scones
Jerusalem chips
Italian-style winter pasta
Smashed Jersey Royals & summer pesto salad
Freekeh salad
Radish & woodland mushroom aquachile
Creamy mushrooms with mustard & spinach wild rice