#vegetarian

#vegetarian

After weeks of excess, it's not surprising that our palates begin to feel a little jaded. The thought of another roast dinner makes me yawn, so something with spice feels exciting. Biryani, with its layered complexity of flavour and texture, has always been the ultimate celebratory centrepiece for guests to congregate around, and it needs little accompaniment bar a bowl of cooling raita. This meat-free version made with tender paneer koftas is light and fresh, yet still warming and packed with flavour.

We were skeptical when sliding this soup out of its wrapping, as it resembled a rock-hard giant bouillon block with layers of croutons and cheese all stuck together. Despite a less-than-appetizing first impression, its transformation in the microwave rendered mind-blowingly delicious results. To begin, Cuisine Adventure's French onion soup had both melted Swiss cheese and croutons, which none of the other competitors had. The cheese dispersed beautifully throughout the broth, providing a decadent, savory flavor to complement the sweetness of the caramelized onions.

Not content with opening a restaurant at the new V&A East in 2026, Ravinder and Nadeem are adding another place to their growing portfolio with Karam's, opening at The Brunswick Centre in Bloomsbury. Unlike Jikoni, which highlights cooking across borders, Karam's will be more specific in its remit, featuring South Asian vegetarian dishes that are reflective of the pair's Indian ancestry and the region's heritage of nourishing maternal cooking.

Some meatless recipes on this website just stand out, and this is one of them. In fact, I think I'd be happy eating this quick dinner every day of the week. Try this cheese tortellini skillet! In just 15 minutes, you've got a pasta skillet full of so much flavor: basil-infused marinara sauce is perfectly complimented with pillows of tangy goat cheese.

Dining out when you have any kind of dietary requirement can be complicated at the best of times, but even more so at fast food restaurants. Being able to produce a consistent product across all outlets relies heavily on processes and ingredients that wouldn't be used in home cooking, which is how you end up with mashed potatoes that aren't vegetarian.

Second, while these mouthwatering mushrooms feel fancy and festive, they are surprisingly quick and easy to prepare, and don't take long at all to cook up in the oven, which means that your guests can enjoy them fresh and warm. Finally, these stuffed mushrooms are naturally vegetarian and easily adaptable to boot, making them suitable for a wide variety of dietary restrictions.

Craving meatballs - but not the meat? As the holidays approach with traditionally meat-laden meals, these black bean meatballs can lighten up your weeknight menu, even while still delivering important protein and nutrients. They are made from a blend of black beans and quinoa, along with all the garlic, spice and piquant cheese any good Italian meatball should include. Serve them as a vegetarian meal or as an appetizer, speared with a toothpick to swipe through the warm tomato sauce.

Cook the garlic for about 6 to 7 minutes, stirring occasionally. Meanwhile, add the drained tomatoes to a deep bowl. Crush the tomatoes with your hands until broken up. Add the tomatoes and basil to the skillet and simmer, uncovered, for 20 to 25 minutes until thick. Add some of the reserved liquid from the can of tomatoes if the sauce is too thick.

These Garam Masala Fall Harvest Bowls celebrate the bold flavors and seasonal abundance of fall. Roasted cauliflower, creamy Japanese eggplant, and hearty chickpeas form the base of this nourishing dish, all warmly spiced with garam masala and caramelized to perfection in a hot oven. A simple lemony yogurt sauce adds brightness and tang, while a handful of juicy pomegranate seeds brings bursts of sweetness and color to every bite.

For years I've been researching and testing to find the best way to make my favorite vegetarian dinner at home. This baked eggplant parmesan recipe has become my go-to version because it brings all that traditional Italian flavor without the mess of frying! I've simplified the process so you can make eggplant parm at home in about an hour. I like this version more than what I can get at a restaurant!

Most people who try it don't even realize there's no meat until I tell them. It's that satisfying and hearty! As a cookbook author who specializes in vegetarian and vegan recipes, I've made my share of sub-par meatless chili recipes. Finally, I hit upon my favorite formula! This chili has fire roasted tomatoes for smokiness, two types of beans, quinoa, and a few secret ingredients that create a savory depth that feels satisfying even though it's totally plant-based.

My mother's greatest fears are an empty fridge and underfed family and friends. At this time of year, that means courgettes, and the usual way I dispatch them is in a shaak (dry curry) or a pilau. Today's dish is a combination of the two: spiced fried courgettes, just shy of melted, tossed through rice with fresh herbs and served with a fancy salted pistachio yoghurt masquerading as a raita.

Teleme, Squash & Onion Galette is a delightful appetizer that utilizes excess squash and can be complemented with alternative cheeses like Monterey Jack or mozzarella.

The Asian Tahini Dressing is tangy, savory, and just the right amount of nutty, providing a deep umami kick that complements the flavors of the salad.

Cottage cheese egg salad is a high-protein meal that utilizes hard boiled eggs and cottage cheese, combined with fresh herbs for maximum flavor.

Fried avocado slices make for a crunchy, buttery taco filling that appeals to both meat eaters and vegetarians, adding a unique dimension to Taco Night.

Chickpeas are the primary ingredient in this chickpea potato stew, complemented by potatoes, onion, and bell pepper, making it a flavorful one-pot dish that is simple and customizable.

Many menus I browsed had lots of meat dishes and it initially looked like plant-based options would be few and far between. However, once I asked restaurant staff in person, I was surprised by how accommodating most places were.

"What we do we do very well... and we are in the middle of a park. It's all been good and the local people are very nice."

Rule one of a good picnic: don't bring anything that needs a knife and fork, or a fridge. Today's Tunisian-style quiche passes that test with flying colours.