Vegetarian recipes

Whip up this olive cake from chef Lionel Levy of Alycone restaurant, serve with glasses of chilled rosé and conjure up the flavours and aromas of Provence

This sharing-style tray bake puts a pot of houmous to good – and surprising – use. Plus, a tray of cheesy Greek-style nachos is always a crowdpleaser.

Who knew that a pot of houmous could make such a fabulous, quick and creamy pasta sauce? We did. This penne pasta dish makes an easy midweek meal. 

This pide recipe by Selin Kiazim – aka Turkish-style pizza – is surprisingly light yet carries some really punchy flavours

This recipe for stir-fried brown rice with holy basil sauce is from Saiphin Moore's cookbook, Rosa’s Thai Café: The Vegetarian Cookbook.

The recipe for these crunchy deep-fried spring rolls is from Saiphin Moore's cookbook, Rosa's Thai Café: The Vegetarian Cookbook.

This tofu larb from Saiphin Moore’s cookbook, Rosa's Thai Café, is vibrant and fiery vegetarian fare that's ready in just half an hour. 

Delicately fresh and sweet, this chilled pea soup is a summer stunner. It's cheap to make too as it uses frozen petit pois.

Rich savoury flavours combine with nutritious ingredients for a satisfying supper in this Japanese-style omelette – perfect for the 5:2 diet.

An easy fruit and herb buckwheat salad with a sweet pomegranate dressing, that can easily be made ahead of time ready for a summery picnic or gathering.

Our green houmous is made with petit pois and broad beans for a fresher flavour. Sprinkle over the smoked almond dukkah for extra crunch.

Sweet roasted chantenay carrots are drizzled in a tangy, creamy feta dressing in this colourful salad. It's ever so simple and ever so good!

A lighter take on classic coleslaw, with a fresh herby dressing. It's lower in calories than the mayo-laden stuff and tastes just as good too. 

This tomato, thyme and ricotta tart is a doddle: bake the case the night before and it's only 10 minutes’ work to finish it off before everyone can dig in.

Bring the flavours of Greece to your midweek table with this olive, feta and tomato salad. It's served slightly warm, with crusty bread or pitta

A quick and easy pasta dish for two that's ready in just 15 minutes. Whizz up the olive pesto in a flash and stir through pappardelle.

Courgettes are cooked in yoghurt and chilli before being topped with perfectly poached eggs in this slightly different brunch dish.

A fresh, vibrant bowl of goodness that’s ready in just 20 minutes. And this minestrone soup contains two of your five-a-day too.

Feed four for less than £4 with these healthy and budget-friendly carrot fritters. Drizzle over the spiced Greek yoghurt and enjoy for brunch or lunch.

Cavolo nero, celeriac, chicory and parsnips are topped with fried eggs, Greek yoghurt and dukkah in this hearty vegetarian hash

A stunning vegetarian dish of griddled aubergines, nutty freekeh and a creamy buttermilk and dill dressing to top it all off.

The beauty of Italian cooking lies in its simplicity and use of quality ingredients. This burrata and tomato salad proves that point perfectly.

These crispy breadcrumbed and deep-fried (YES!) olive bites make a wonderful nibble and pair perfectly with a dry fino or manzanilla sherry 

Serve this black rice salad as a vegetarian main or side. The dollops of creamy ricotta on top add a richness that will have your guests begging for seconds