I was thinking about meat free recipes only last week, as a friend mentioned she wasn’t sure if there were any vegetarian dishes in my cookbook Friends, Food, Family. Rest assured, I exclaimed! There are plenty.
As it’s Meat Free Week at the moment, I thought this might be a good moment to list some of the delicious meat free recipes that I developed for FFF to whet appetites. (I should, of course, point out, that they sit happily alongside delicious dishes like beef stew with carrots, mushroom and barley, sticky roast chicken thighs, roast pork, chicken pie and lamb cutlets.)
I’m particularly pleased with two mushroom recipes: the Mushroom Lasagne and the Mushroom Gravy. The first because I’ve yet to meet a meat eater who doesn’t love it, and the gravy because I think vegetarians often draw the short straw with sauces for Sunday lunches (i.e they don’t get one).
This is by no means an exhaustive list – there are countless salads, vegetable side dishes, party snacks and canapes, and lots of breakfast ideas.
I’m obsessed with the idea of developing the perfect vegetarian burger, and there are four excellent ones in the book:
Mushroom and Halloumi Burger
Sweetcorn Fritter Burger (although they are just as nice bun-free and piled with my 4 minute guacamole for breakfast or lunch)
Glamorgan (breadcrumbed potato and leek) Burger (a riff on the traditional Glamorgan sausage)
Cauliflower and Quinoa Burger (Gluten free)
There are lots of great kitchen supper ideas from Eggs with Chickpea Puree and Flatbread to my now-legendary Fried Gnocchi with Mozzarella and cherry tomatoes, by way of lots of soups (I particularly love the Cauliflower-cheese soup), a ridiculously easy Courgette and Pea Orzotto, and Mushrooms on Toast (four suggestions, including with white beans, kale, cheese and a buttery sauce.
Hearty salads that would be good for now include Green Lentils and Goat’s Cheese with Mustard Dressing,
Soba, Peanut and Tofu Salad, Midwinter Salad with Roasted Cauliflower, Maple Walnuts and Pomegranate, Halloumi and Persimmon Salad, Grilled Peppers with Preserved Lemon, Pine Nuts and Mint and Roasted Cherry Tomato and Sweetcorn Salad.
I hope this inspires some of you to get cooking!