Vegetarian recipes

This much-loved Spanish dish, made with black rice, artichokes, padrón peppers and spinach, is an ideal one-pan supper for feeding a crowd.

Our sweet potato nachos recipe feeds four people for just £5.16 proving that you don’t need a basketful of expensive ingredients to eat well.

This vegetarian panzanella salad, made with broccoli and crunchy walnuts, is a brilliant way of using up leftover bread and nuts.

Use leftover cheese and chutney in this wonderfully indulgent cheese tart recipe. Use any cheese; from stilton to a crumbly goat's cheese, anything goes

Plums (or greengages), Bramley apples and fresh ginger are slowly cooked with aromatic spices in these gorgeous autumnal chutney recipe.

What's the secret to the perfect guacamole recipe? Lots of lime, a pinch of chilli and dollops of soured cream for extra smooth richness.

Keep summer vegetables – like courgettes, cauliflower and carrots – until winter with this traditional piccalilli recipe from Georgina Hayden.

This beautiful goat's cheese and beetroot quiche is perfect for summer entertaining and makes a truly showstopping vegetarian tart. 

Dig into this easy-to-make family meal; it's a one pot wonder made with gnocchi and the classic tomato, basil and mozzarella flavour combination.

This clean-tasting spinach risotto is topped with soft dollops of whipped goat's cheese and a hazelnut and parmesan crumb.

A five-minute and five-ingredient starter recipe made with gorgeously creamy burrata cheese and sweet summer strawberries.

This is the perfect summer pasta salad: vibrant and fresh. The orzo is dressed with an addictive lemony yogurt and a medley of seasonal greens.

The sweetness from the jammy gooseberries makes this herby summertime gooseberry focaccia a wonderful partner for a mature, hard cheese.

This easy vegetarian one-pot combines butter beans, harissa and sweet red peppers in one bright Mediterranean-style dish.

Spice up your brunch game and top toasts or warm naan bread with fried eggs, sweet peppers, creamy aioli and a sprinkling of green chilli.

Feeding vegetarians at your next dinner party? These individual beetroot and goat's cheese tarts are sure to impress and delight.

We've built up lots of textures and flavours here to create a showstopping carrot, labneh and chickpea salad. Perfect for summer gatherings.

This warm salad makes a real meal of new potatoes, mixed with sweet caramelised onions, a punchy mustardy dressing, soft blue cheese and salad leaves.

Behold our crispy halloumi bake: new potatoes are mixed with a homemade chilli tomato sauce then topped with halloumi cheese before grilling until golden.

Inside a crisp filo pie you'll find a moreish mix of spinach, feta, goat's cheese and dill. A centrepiece pie everyone will want a slice of.

Try these charred cauliflower beauties – aka the vegetarian kebab – marinated in harissa and yoghurt and sprinkled with smoked almonds and jalapeños.

Use up any leftovers from our fragrant curry sauce recipe for this easy vegetarian egg, spinach and potato curry. It's also free from dairy and gluten.

Make this fragrant easy curry sauce and keep it in the freezer to use when you need a timesaver. It's free from gluten and dairy and it’s vegan, too.

Rupy Aujla's Greek-style baked beans make an easy vegetarian midweek meal. Make a big batch and take any leftovers to work with you.