Recipes for Vegetables
 
There are many different types of vegetable recipes to choose. This free recipe guide gives you access to the most popular and sought after recipes for vegetables with easy to follow cooking instructions.
These recipes are ideal for children and adults as they are healthy and extremely delicious, and will contribute massively towards your recommended five a day and your recommended daily allowance of vitamins, minerals and nutrients.
 
Vegetables
 
Healthy Foods Index
 
Vegetable Burger Recipe
Ingredients (Makes 8 Vegetable Burgers)
1 medium onion
1 celery stick
1 red pepper
2 tbsp oil
1 garlic clove
175g dried red lentils
1 vegetable stock cube
half tsp yeast extract
75g fresh breadcrumbs
50g chopped nuts
ground black pepper

Cut the red pepper into thin strips
Heat the oil in a saucepan over medium heat, cook the chopped onion and celery for 5 minutes, or until tender
Peel and crush the garlic clove
Add the crushed garlic, pepper and dried lentils to the saucepan, and allow to cook for approximately 1 minute
Mix a vegetable stock cube with 350ml of boiling water in a jug
Add the yeast extract to the jug and stir well
Add the stock mixture to the saucepan mixture and bring it to the boil, then cover and allow to simmer gently
Allow the mixture to cook for approximately 25 minutes, or until the lentils have absorbed the stock
Spoon the mixture into a large bowl
Add the breadcrumbs, nuts and a little ground black pepper
Allow the mixture to cool, then cover it over and place it in the refrigerator for a minimum of half an hour
Remove the mixture from the refrigerator when it has chilled and divide it into eight equal portions
Lightly sprinkle each portion of mixture with flour
Make each portion into a ball then roll, or use your hands, to form burger shapes
Brush each burger with a small amount of oil and place them under a grill on medium heat for approximately 5 minutes on either side, or until browned

 
 
Vegan Vegetable Recipes

Mexican Bean Soup Ingredients (Serves 4):
1 small red onion
1 garlic clove
1 tbsp olive oil
200g red kidney beans (canned is fine)
half tsp mild chilli powder
400g can of chopped tomatoes with herbs
1 vegetable stock cube

Vegan Vegetable Mexican Bean Soup Recipe
Chop the onion finely (into thin pieces)
Peel and crush the garlic clove
Heat the oil in a saucepan over medium heat, cook the chopped onion and garlic for 5 minutes, or until tender
Rinse the can of kidney beans then place the beans in a colander and rinse them under cold water
Add the beans, chopped tomatoes and chilli beans to the saucepan and stir well
Mix a vegetable stock cube with 150ml of boiling water in a jug
Add the stock mixture to the saucepan mixture and bring it to the boil, then cover and allow to simmer gently for approximately 10 minutes, stirring occasionally to prevent the mixture from sticking to the saucepan
Stuffed Peppers Recipes - (Vegetarian Option Available)
Stuffed peppers are simple recipes to follow and they taste divine. They are a great recipe option for vegetarians as they are full of flavor and packed full of nutritional goodness.
Cut the top off the pepper, otherwise leaving it whole. Scrape the core out and rinse the seeds away under cold running water.
Preheat the oven to 180 degrees
Stuff the peppers with the desired ingredients for example - ground beef, rice, onion, peas, halloumi, garlic, herbs, spices such as paprika, tomato, chorizo - there are numerous delicious ingredients that can be used to suit your taste!
Place the top back on the pepper
Place on a baking tray, season with salt and pepper as desired, drizzle with olive oil
Place in the oven and allow to cook for approximately 20 to 30 minutes, or until the pepper is tender and cooked through
Puree Aubergine
Prick the aubergine several times, all over the vegetable, as you would when preparing a baked potato
Place in the oven, on a medium heat and roast the aubergine for around 30 minutes, or until the flesh is tender
Remove the roasted aubergine from the oven and scoop out the flesh
Mix the aubergine flesh with onions, lemon juice and olive oil

 
 
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