Cooking Vegetarian: 2,600+ Recipes
Mint & Toasted Almond Drizzle blends flaked almonds toasted to gold with a big handful of fresh mint, a little icing sugar, and sunflower oil into a bright green sauce that dresses up simple desserts and fruit. It takes 25 minutes, most of which is toasting and...
Simple Strawberry Vanilla Butter takes five minutes and whips fresh strawberries, scraped vanilla pod seeds, and a sifted dusting of icing sugar into softened butter until it's pale and flecked pink. It's the compound butter that makes weekend breakfast feel...
Quick Microwave Red Onion Chutney turns a kilo of red onions, the juice of two lemons, and 150g (5.3 oz) of sugar into a glossy, jammy jar in 30 minutes, with no standing at the stove. The microwave does the reducing while you get on with everything else. Slather it...
Easy microwave pear jam takes Conference pears from fruit bowl to toast in about 45 minutes — no preserving pan, no thermometer, just pears, lemon juice, and white caster sugar cooked in microwave bursts. A potato masher gives you chunky-or-smooth control. Small-batch...
This sweet & savoury apple date chutney is homemade brown sauce in a jar — apples and dates cooked down with balsamic, onion, dark brown sugar, and a warm blend of ginger, allspice, nutmeg, and a pinch of cayenne. It is dark, sticky, and just sharp enough, done in...
Homemade vegetarian lemon curd is four ingredients away — unwaxed lemons, eggs, butter, and sugar, stirred low and slow until it turns to sunshine. The zest goes in with the juice for real intensity, and gentle heat is the entire technique: patience, not boiling, gets...
This foolproof vegetarian shortcrust pastry (savoury & sweet) is the base recipe worth memorizing — cold butter rubbed into flour, brought together with ice-cold water, in two versions so your quiche and your jam tart come from the same page. Fifteen minutes of...
Quick microwave apple chutney is small-batch preserving for real life — Braeburn apples, cider vinegar, and sugar bubbled in the microwave until jammy, in about 35 minutes with no preserving pan and no day-long simmer. The cold plate test tells you the moment it is...
Truffled mushroom and dill pâté (vegan) is the spread that makes a drinks table — deeply browned mushrooms, a splash of red wine, a heap of fresh dill, and white truffle oil stirred through at the end. It takes 45 minutes, keeps for days, and spread on crusty bread it...
This strawberry and tomato salad with mint sounds like a dare until the first bite — sweet berries and ripe tomatoes share more flavor DNA than either admits, and raspberry vinegar with a little sugar makes the sweetness sing. Torn mint on top, fifteen minutes, no...
Vegetarian scotch duck eggs with tomato jam are the picnic centerpiece nobody expects — duck eggs in their sage-and-onion coating, breaded and fried to deep gold, with sweet-sharp tomato jam alongside. A weekend project, yes, and a deeply satisfying one; the jam does...
Hungarian-inspired horseradish pickles bring real sinus-clearing heat to cucumbers and gherkins — a brine of white distilled vinegar, sugar, and freshly grated horseradish, with dill fronds over the top. A few minutes of cooking, a short rest, and they keep their...