Vegetarian recipes

There are so few ingredients in these little cheesy morsels and yet they’re so tasty. Serve them as a canapé or snack before a dinner party.

A great sharing starter for a Mexican-inspired feast. Try this vegetarian sweet potato chilli, made with smoked paprika and black beans, on tortilla chips.

Sweetcorn fritters is a breakfast that should be eaten in the sun, in the garden; the flavours are so fresh and light. Aadd am egg and bacon, if you like.

We've put an updated twist on Welsh rarebit with this mushroom, tarragon and fried egg toastie. You can swap the cheddar for any cheese you prefer too.

Create a showstopping dessert for your Easter lunch with our beautiful egg-free meringue wreath with chocolate cream and Easter chocolates.

Peter Kuruvita's Mughlai paneer kofta curry is vegetarian Indian food at its finest. It's quite rich, so serve with simple sides of rice and greens.

Learn how to make Chetna Makan's paneer and pea samosas with her easy step-by-step guide. Don't forget to consult her tips for success first!

We've tried and tested numerous recipes in search of the ultimate swiss cheese fondue – and we think we've finally cracked it.

This cauliflower cheese pasta bake is quick and easy, contains two types of cheese, is packed with calcium and only 65p per serving. 

Get cosy with our full-of-flavour vegetarian stew made with wild mushrooms, garlic, maderia and pickled walnuts. Serve with creamy, buttery polenta.

This dish is a love affair between crisp, roast hasselback potatoes and fondue. Add a sharp dressed green salad and you have a knock-out winter supper.

Blood oranges add freshness to balance the richness of winter's comfort food – in this instance roasted root vegetables – in this salad recipe. 

You can make these freezable canapés ahead of your party. They make a great snack with champagne or you can serve them as a starter before mains. 

Serve this side dish of sprouts and sugar snaps, tossed in orange and hazelnut butter, with your favourite roast or Christmas dinner.

A make-ahead side dish to serve with your roast dinnerr. This creamy carrot and parsnip gratin with rosemary and bay is a crowd pleaser.

A vegetarian make-ahead side dish of roasted radicchio, served with sultanas and pine nuts, that goes well with roast dinners.

Warm harissa works wonderfully with fried halloumi, chickpeas and rice in this salad recipe - a tasty, filling meal that can be on the table in 15 minutes.

Tagliatelle ribbons are mixed with artichoke, spinach and mozzarella and topped with pine nuts - a speedy, one-pan recipe that's great for busy evenings.

Farro, a nutrient-rich whole grain, is cooked in a purée of chickpeas and dressed with olive oil, herbs, garlic and chilli in this vegetarian soup recipe.

This vegetarian roll filled with spinach, ricotta and leeks is perfect for when you have a little extra time and want to impress friends and family.

Anna De Conte demonstrates the simplicity and deliciousness of vegetarian cooking with this recipe for her leek and rice bake.

These vegetable rice noodles paired with omelette and dressed with a spicy sambal sauce make a tasty, filling veggie supper that is ready in 15 minutes.

Beetroot imparts a gorgeous pink hue to this Scandi-style vegetarian soup recipe. Serve with rye bread as a stunning starter.

A rich and buttery onion soup topped with crispy blue cheese toasts makes this a heavenly vegetarian lunch dish for colder days.