Vegetarian meals are just as tasty as meat and seafood dishes – and can be just as healthy, too! Check out these top Vegetarian recipes from Slimming World today…
Baked vegetable biryani
Serves 4 (Ready in 1 hour 10 minutes)
INGREDIENTS
- 1 small cauliflower, broken into small florets
- 2 sweet potatoes, peeled and cut into bite-size chunks
- 1 large onion, sliced
- Low calorie cooking spray
- Salt & freshly ground black pepper
- 800ml hot vegetable stock
- 2 tbsp curry powder
- 2 whole dried red Kashmiri chillies
- ½ tsp saffron strands
- 2 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 2 cloves
- 400g dried basmati rice
- 200g green beans, halved
- Juice of 1 lemon
- 2 tbsp each of chopped fresh coriander and mint leaves
- For the cucumber raita:
- 150g fat-free natural yogurt
- ½ cucumber, deseeded and coarsely grated, reserving some to serve
- Pinch of paprika
1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Put the cauliflower, sweet potatoes and onion in a large non-stick roasting tin. Spray with low calorie cooking spray, season and bake for 15 minutes until starting to brown.
2. Meanwhile, stir together the stock, curry powder, chillies, saffron, cumin and mustard seeds, cinnamon stick, cardamom pods and cloves. Mix the rice and green beans into the baked vegetables, then pour over the stock mixture. Reduce the oven to 190°C/Fan 170°C/Gas 5. Cover tightly with foil and bake for 30 minutes, or until the rice is tender and the liquid has been absorbed. Discard the cinnamon stick.
3. For the raita, mix the yogurt and cucumber together in a small bowl, then top with the paprika and reserved cucumber. Stir the lemon juice into the biryani, then scatter over the chopped herbs and serve with the cucumber raita.
Quorn ragu
Serves 4 (Ready in 30 minutes)
INGREDIENTS
- Low calorie cooking spray
- 1 large onion, roughly chopped
- 3 garlic cloves, crushed
- 2 large carrots, peeled and diced
- 2 tsp all-purpose seasoning
- 2 x 390g cartons chopped tomatoes with basil
- 200g passata
- 350g pack Quorn Meat Free Mince (not the frozen variety)
- Salt and freshly ground black pepper
- Boiled dried basmati or brown rice and steamed vegetables, to serve
1. Spray a large non-stick saucepan with low calorie cooking spray and place over a low heat. Add the onion and
garlic and cook for 3-4 minutes, stirring, until softened and beginning to brown.
2. Add the carrots and 150ml of water and bring to the boil over a high heat. Simmer for 4-5 minutes or until most of the liquid has reduced. Stir in the all-purpose seasoning, chopped tomatoes, passata and Quorn, season to taste and bring back to the boil.
3. Cover, turn the heat to low
and simmer for 10 minutes.
Serve hot with rice and your favourite vegetables.
Sweet potato burrito bowls
Serves 4 (Ready in 45 minutes)
INGREDIENTS
- 750g sweet potatoes, peeled and cut into bite-size chunks
- 1½ tsp each of mild chilli powder and ground cumin
- Salt and freshly ground black pepper
- Low calorie cooking spray
- 2 x 400g cans black beans, drained and rinsed
- 198g can sweetcorn, drained and rinsed
- 200g white cabbage, shredded
- Juice of 1 lime
- 200g fat-free natural yogurt
- 200g dried long-grain rice
- 2 baby gem lettuces, shredded
- A small pack of fresh coriander, roughly chopped
- For the salsa:
- 1 small onion, finely chopped
- 300g tomatoes, diced
- 1-2 red chillies, deseeded and finely chopped
- 2 tbsp tomato purée
- 2 tbsp white or red wine vinegar
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Toss the sweet potatoes in 1 tsp chilli powder, 1 tsp cumin and a little salt. Spray with low calorie cooking spray and arrange in a single layer on a baking tray. Roast for 25 minutes, or until soft and golden, then set aside.
2. Meanwhile, in 3 separate serving dishes: mix the salsa ingredients with the remaining chilli powder and season; mix the black beans with the sweetcorn and the remaining cumin; and mix the cabbage with the lime juice and 2 tbsp yogurt, then leave to soften for 5 minutes. Cook the rice according to the packet instructions and drain well. Divide between 4 bowls.
3. To serve, mix the lettuce and coriander into the cabbage mixture. Let everyone fill their bowl with the cabbage slaw, sweet potato chunks, beans and sweetcorn, tomato salsa and a dollop of the remaining yogurt.
All recipes are taken from Slimming World’s Collection. To discover more recipe inspiration, or to find your nearest group, visit slimmingworld.co.uk or call 0344 897 8000.
Image credits: Slimming World/Gareth Morgans/Martin Poole/Lara Holmes.
