Vegetarian recipes

This one-pot vegetarian orzo dish is easy to make and oh-so oozy from the addition of feta cheese – a wonderfully cheesy midweek meal  

Sweet and salty baked feta with honey makes a fantastic starter that's still simple to make. Serve with the garlic flatbreads

These crispy feta and spinach filo rolls, also known as börek, are a taste of childhood for Turkish Cypriot chef Hus Vedat

This one-pot vegetarian butter bean stew makes a hearty weeknight dinner packed full of vegetables, fibre-rich pulses and spice.

This warming soup for one is brimming with hearty flavours such as miso, mushrooms and soy sauce and only takes 15 minutes to make.

Ravinder Bhogal's kimchi parathas take influence from Indian and Korean cooking. They make a really delicious brunch when topped with fried eggs

Italian and Indian flavours combine in Ravinder Bhogal's paneer gnudi recipe, served with spiced saag and cavolo nero. Top with pine nuts to serve

Ruby red heritage tomatoes are served simply with pickled shallots, quality olive oil and caperberries in this standout salad.

Great as a pack-and-go picnic dish or wonderful as a 20-minute midweek meal, this radicchio and orzo pasta salad is as versatile as it is delicious.

These chilli-spiced sweet potato and black bean empanadas make great picnic fare as they can be made in advance and are easy to transport.

This charred broad bean recipe is easy and flavoursome. Drizzled with mirin and tamari, they're the perfect summer treat. Forget about podding.

We've used vibrant broad beans to add colour to a twist on tabbouleh. Fresh, light and full of flavour, this 30 minute meal deserves a spot on the table.

Just five easy-to-find ingredients are required for this stunning panzanella salad: soft artichokes, crispy croutons, crunchy almonds, parsley and lemon

Sweet, salty and nutty flavours combine in this incredibly moreish flatbread recipe. Serve as a tear-and-share nibble with olive oil for dipping.

Try journalist Kemi Bamgbose' fiery jollof beans, made with scotch bonnet chilli for extra heat. It's surprisingly thrifty to make too.

This 15 minute radish recipe makes a pretty side dish. Make it your own by choosing your preferred choice of fresh herbs.

This filling vegetarian meal is packed full of veggies, fibre-rich lentils and drizzled with thick Greek yoghurt. Serve with rice or flatbreads.

Courgette is tossed through a creamy buttermilk dressing to create a light, flavoursome lunch. Even better, it only takes 10 minutes to make.

Stuffed baked tomatoes are an impressive vegetarian main. We've used a combination of artichokes, pine nuts and herbs to create a flavoursome dish.

Sharp marinated beetroot, salty halloumi shards and sweet pomegranate molasses combine in this elegant vegetarian beetroot carpaccio dish.

The great thing about this vegetarain laksa is that you can easily swap the vegetables for anything easy you have to hand. Get inventive and give it a go.

Cooking for one needn't be a chore. This flavour-packed Mexican meal is on the table in just 20 minutes but tastes like it took much longer.

Halloumi fries are the best type of fries. Squeaky cheese is crumbed, fried and drizzled with yogurt, honey and pomegrante molasses. Bliss.

Make this tomato gazpacho ahead, then serve chilled on a hot day in summer with crusty bread and a cool glass of dry sherry on the side.