In February, I discussed one of my favourite vegetarian recipe books, and shared on my blog five recipes from the book. Since then, I have dabbled in a few more recipes, and so wanted to share some more with you guys!

If you’re interested in reading my previous posts, click here and here.


‘Make irresistible vegetarian dishes in your kitchen with this pocket-sized cookbook, dedicated to home-made, hearty food.
Featuring a huge range of recipes alongside mouth-watering images to help you cook the best veggie grub around.
From wholesome salads and warming soups, to delicious meals and sweet bakes, Vegetarian Recipes is ideal for passionate foodies.’


Stuffed Aubergines


Serves: 2
Preparation time: 20 minutes
Cooking time: 45 minutes

-2 aubergine [eggplants]
-4 tbsp olive oil
-1 onion, peeled and finely chopped
-1 tsp dried oregano
-2 garlic cloves
-1 green pepper, finely chopped
-1 yellow pepper, finely chopped
-2 tomatoes, finely diced
-Bunch flat-leaf parsley, chopped
-Handful green olives, stoned
-4 tbsp vegetarian Parmesan, grated
-Salt and freshly ground black pepper

1. Preheat the oven to 200C/ 400F/ gas 6.
2. Cut the aubergines in half lengthways, drizzle with 2 tbsp oil and bake in the oven for about 30 minutes until tender.
3. Remove the flesh with a spoon, leaving the skin intact and with a margin of flesh to support the structure.
4. Heat the remaining olive oil in the pain and cook the onion oregano, garlic and peppers until softened.
5. Add the aubergine flesh and the rest of the ingredients and simmer for around 15 minutes.
6. Season and spoon into the aubergine skins, sprinkle over the Parmesan and put back into the oven until the cheese is bubbling. Serve immediately.

Roasted Mushrooms with Garlic


Serves: 4
Preparation: 1 minute
Cooking time: 20 minutes

-4 large mushrooms
-2 tbsp olive oil
-25g/ 1 oz butter
-4 garlic cloves, chopped
-2 tbsp flat-leaf parsley, chopped

1. Preheat the oven to 200C/ 400F/ gas 6.
2. Remove the stalks from the mushrooms and arrange cut side up in a baking dish.
3. Brush the mushrooms with oil and roast for 20 minutes.
4. Heat the butter in a small frying pan and cook the garlic until it just starts to turn golden, then quickly spoon the garlic butter over the mushrooms and sprinkle with parsley.

Italian-style Courgettes


Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

-4 courgettes [zucchinis]
-Extra virgin olive oil
-200g/ 6 1/2 oz/ 3/4 cup ricotta
-1 tbsp parsley, finely chopped
-1 tbsp basil, finely chopped
-1 tbsp mint, finely chopped
-4 tbsp vegetarian Parmesan, grated
-Salt and freshly ground black pepper

1. Preheat the oven to 200C/ 400F/ gas 6.
2. Slice the courgettes in half lengthways and scoop out the flesh, leaving the sides intact.
3. Finely dice the flesh. Heat 2 tbsp oil in a pan and cook the courgette flesh until tender. Tip into a bowl and leave to cool.
4. Once cool, stir into the ricotta and herbs, then season well.
5. Use a spoon to stuff the mixture into the courgettes, drizzle with oil and sprinkle over the Parmesan.
6. Bake in the oven for about 20 minutes or until the courgettes are tender and bubbling.

Leek, Tomato and Cheese Quiche


Serves: 6-8
Preparation time: 5 minutes
Cooking time: 40 minutes

-2 leeks, sliced
-2 tbsp butter
-3 large eggs, beaten
-225ml/ 8fl. oz/ 1 cup double (heavy) cream
-100g/ 3 1/2 oz/ 3/4 cup cherry tomatoes, quartered
-150g/ 5 1/2 oz/ 1 1/2 cups Gruyere, grated
-1 ready-made pastry case
-salt and freshly ground black pepper

1. Preheat oven to 150C/ 300F/ Gas 2.
2. Fry the leeks in the butter with a pinch of salt for 5 minutes or until starting to soften.
3. Whisk the eggs with the double cream until smoothly combined, then stir in the leeks, tomatoes and half of the Gruyere. Season with salt and pepper.
4. Pour the filling into the pastry case and scatter the rest of the cheese on top.
5. Bake for 35 minutes or until just set in the centre.

Mixed Pepper Tortilla


Serves: 6
Preparation time: 30 minutes
Cooking time: 35 minutes

-1 red pepper, deseeded and cut in half
-1 yellow pepper, deseeded and cut in half
-4 tbsp olive oil
-8 eggs
-1 tbsp creme fraiche
-1 garlic clove, crushed
-1/2 bunch parsley, chopped
-Salt and freshly ground black pepper

1. Preheat the oven to 200C/ 400F/ gas 7.
2. Place the pepper halves in a roasting tin, drizzle with oil and roast for about 30 minutes or until soft and blackened.
3. Remove from the tin, place in a freezer bag and leave to steam.
4. Once cooled, remove the skins from the peppers and roughly chop the flesh.
5. Beat the eggs with the creme fraiche in a large bowl.
6. Add the peppers, garlic and parsley, then season and mix together carefully.
7. Oil a large frying pan, then pour the mixture in and bake at 180C/ 350F for about 35 minutes until puffed and golden. The egg should be cooked through.
8. Cut into squares and serve warm or cold.

NOTE: Behind every blog post is a puppy trying to ruin it –Β 



  1. I’ve just recently become vegetarian and omg thank you for this post!!πŸ™Œ The roasted mushrooms look AMAZING! I can’t wait to try some of these
    – Lon xx


  2. I’ve been looking for some great recipes and this helped out a lot! Thank you lots!


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