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5 Easy to make Vegetarians Meals

Updated on September 21, 2009

These recipes have been tried and tested and tweaked and altered until they taste perfecto!

The chef in our house (ha ha not me, my husband) was trained as a chef a number of years ago and until now, with time on his hands, he has been experimenting with vegetarian dishes (for me only as Hubby and Daughter both eat meat) and has created some beauties.

These are 5 of my favourites, and I hope you try them and let me know what you think - I will compliment the chef and not take the credit for myself.

I will try and add some photos of the completed dishes, some of the pictures already taken do not do the dishes any justice and I don't want to put any of you off from trying them.


We make this at night and after after being kept in the fridge, compliments a picnic lunch by the sea with salad and crusty bread kept cool in our coolbox - mmmm.

Easy peasy Egg Fried Ricey

This recipe is not only easy to prepare and cook, but you can add or substitute any of the vegetable ingredients to suit your likes and dislikes. Perfect for a quick and tasty late night snack, part of a main meal or if, like us, you are pigs just make loads and eat it on its own!

If you grow your own vegetables in your garden or allotment, pick them just prior to preparing the meal or alternatively source the veg from your local farm shop or supermarket.

The ingredients listed here will serve 1 person so you only need add additional ingredients depending on the amount of people eating with you.

75g of pre-cooked long grain rice (ideally cooked the night before and refrigerate until cooking)

1tablespoon of oyster sauce

1 tablespoon of soy sauce

1 egg beaten

1 tablespoon vegetable oil

1 shredded carrot

1/3 mug of fresh peas or thawed frozen peas

1/3 spring onion sliced (or red onion) 1/2 garlic clove minced (or use powdered garlic)

Use a medium to high heat (but not so high that the food sticks) and always keep the contents of the pan moving to avoid burning.

1. Add a little oil to a frying pan and drop in the beaten egg, stir with a wooden spoon until the eggs are broken up.

2. Add another drop of oil and add the rice and garlic, stir well together.

3. Add the peas, carrots and spring onion (or red onion) and mix thoroughly.

4. Add the oyster sauce and soy sauce and season with salt and pepper then mix well.

5. Remove from the heat and serve immediately.



This recipe is great if you have a little more time on your hands or have no experience with pastry. After a couple of attempts you will be an expert pastry maker/cutter.

Yummy Mushroom Pasties

This is a lovely recipe that tastes great if you can find your own mushrooms from the land, our neighbour normally picks ours for us (but he knows which to pick, be careful you pick the edible ones, or buy them from your local farmers market our supermarket.

We use ready made pastry from the supermarket, as it's cheaper to buy this way than to make it from scratch, but it's your choice, if you are a great pastry maker then splash out and make your own, if not, cheat and buy it in.

These partied are great with mashed potatoes, your choice of vegetables and thick onion gravy (vegetable of course). A lovely meal for a cold day.

The ingredience listed below will make 6 pasties.

Pre-heat the oven for 15 - 20 mins at 200 - 400 F or gas mark 6

Pre-made pastry (or make your own)

2 spring onions

2 cup button mushroom chopped or sliced (or different depending on your preference)

1 tablespoon plain flour

1 tablespoon dry sherry (optional)

1/4 tablespoon mustard

2 tablespoons milk

8 olives shredded carefully (optional)

Salt and pepper

Egg to glaze (beaten)

1. Saute the onions in a small amount of butter, without drowning in a pan on a medium heat.

2. Add the mushroom and cook, then simmer until the liquid evaporates.

3. Stir in the flour and mix well.

4. Add the sherry, mustard and milk and stir until it bubbles.

5. Season with the salt and pepper.

6. Allow to cool.

7. Roll out the pastry until 3 inches across and round, on a lightly floured surface. (6 circles needed top and bottoms).

8. Brush the edges with the beaten egg mix and put in a generous amount of mushroom filling onto all 6 of the pastry circles.

9. Fold the edges of the circles together and pinch either on the top or the side to form the pasty shape. Use a fork to press the edges if required.

Place on a greased tray and glaze the pasties with more beaten egg and cook for 15 - 20 minutes.



This is a great recipe to pull out of the bag when you have friends over to visit, add a bottle of white wine served chilled from the fridge and shock your mates with your new culinary skills!

Minute made Bean sprout tongue

Like the egg fried rice recipe, this is a lovely quick meal that takes only minutes to prepare and cook. Great if you haven't got much time to spare or if cooking is your least favourite pastime, like me (my husband does all the cooking in our house).

Again you can substitute some of the vegetable ingredients to suit your own tastes and experiment with new tastes too if you like.

The ingredience below will make enough for 2 - 4 people depending on portion sizes.

Cook on a medium heat.

2 tablespoons of cooking oil

2 cloves of garlic (or garlic powder)

1 large onion peeled and chopped

4 - 6 cherry tomatoes chopped

2 tablespoons of oyster sauce

2 tablespoons of soy sauce

1 stock cube (vegetable)

2 - 3 carrots peeled and shredded

1/2 cup of water

1 - 1 1/2 peppers (green / red / yellow)

1/2 teaspoon of ginger

8 - 12 oz beansprouts

Salt and pepper

1. Warm the oil in a thick bottomed pan and add the onion and saute until tender.

2. Add the ginger and garlic.

3. Add the tomatos and stir well

4. Add the oyster sauce and soy sauce

5. Crumble the stock cube and stir well

6. Add and mix the carrots

7. Add the water and peppers

8. After 1 minute add the beansprouts and mix thoroughly.

9. Turn the cooker to low heat and allow to simmer for 5 - 7 minutes (or until the beansprouts are tender)



Try this dish with egg noodles cooked in 1/2 pint of vegetable stock, use the noodle cooking guidelines on the packet.

Raid your local market for the spices you need or if you have a local indian supplies they will be able to provide all the spices you will need.


Subtle spices Sag Aloo

We love this dish, it's like having a little bit of India here in France with us. Whilst this dish is cooking the aromas that are created in the kitchen are amazing. Preparation is relatively short but you do need some more unusual spices to create this dish to perfection.

These ingredience make enough for 2 -4 people

1 Large potato (peeled and cubed)

1/2 teaspoon cumin seed

1 teaspoon ginger

2 teaspoon of cooking oil

1/2 red onion peeled and finely chopped

2 garlic cloves peeled and finely chopped (or garlic powder)

1 teaspoon tumeric

1 teaspoon medium curry powder

4 - 6 cherry tomatoes chopped

85g / 3oz green leaf spinach coarsely chopped

1 teaspoon garam masala

Salt and pepper

Cook on a medium heat in a large frying pan

1. Dry fry the cumin seeds for 30 - 40 seconds

2. Add the oil and fry the potatoes until golden brown

3. Stir in the onion and saute for approx 2 minutes

4. Add the garlic, ginger, curry powder, tumeric, garam masala and tomatoes and cook until the tomatoes begin to break down

5. Fold in the chopped spinach

6. Add the salt and pepper and serve



Add a nice big dollop of British Brown sauce, it tastes lovely!!

Ultimate Omelette

Quick and easy, this omlette is fantastic, tasty and filling and the best of it is it's really easy to subtitute the ingredients (do you see a pattern here?) to suit what you like or don't like.

We eat ours with leek, courgette and onions but you could put anything you fancy in it.

My hubby normally makes this for me when I am watching countryfile on a Sunday night, I can use just a fork, keep my eyes on the telly and not have to look at my plate too often...bonus!

The ingredients below made one large omelette - you can half it to feed two for a snack or add additional dinner items to make a larger meal.

4 Eggs beaten

1/2 Red/Green pepper sliced and cubed

1 teaspoon Parsley

1/4 teaspoon Chilli powder

Salt & Pepper

1/4 teaspoon mixed herbs

1/2 Cup Grated cheese (Nice strong chedder will do nicely)

2 Tablespoons of Vegetable oil

1/2 Leek sliced thinly

1/2 Courgette sliced thin and quartered

1 Onion cubed

2 Mushrooms sliced and halved

To get the best results cook this slowly on a medium heat. Also pre-heat the grill on high

1. Heat the oil in a medium heat

2. Add the parsley/Chilli/Herbs to the warm oil and cook for 30 seconds

3. Add the leek/courgetts/onion/pepper and cook until ingredients are soft

5. Add the mushrooms and cook for a further 2-3 minutes and keep it moving with a wooden spoon

6. Add the beaten eggs and add salt and pepper

7. Move the egg around to the bottom so the bottom of the pan is covered and the veg is evenly spread

8. Leave for 5-6 minutes

9. Place the whole pan and contents under the grill for 2-3 minutes and keep checking

10. Once the top of the omelette is solid remove onto a plate

11. Add the cheese and fold the omelette over so the cheese melts inside



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