Need a really good recipe for a vegi main course

3 Replies

need to impress someone with my cooking skills. Trouble is I am not to hot on vegi stuff which is what they eat.Ideas please you could change my life here!!!


charley-756119 1194472227

This is a nice one for chili lovers.
Vegetaria Chili


  • 1 (12 ounce) package frozen burger-style crumbles
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 (15 ounce) cans dark red kidney beans
  • 1 (15 ounce) can light red kidney beans

  • 1 (29 ounce) can diced tomatoes
  • 1 (12 fluid ounce) can tomato juice
  • 5 onions, chopped
  • 3 tablespoons chili powder
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon garlic powder
  • 2 bay leaves
  • salt and pepper to taste


    1. In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving


familylife 1194544712

  • 1 tbsp olive oil
  • 1 large zucchini (courgette), sliced
  • 1 clove garlic, sliced
  • 9 oz (250 g) rough puff or flaky pastry (frozen or fresh; if frozen, defrost thoroughly before use)
  • 4½ oz (130 g) brie, cut into narrow slices
  • 2 large tomatoes, sliced
  • salt and pepper to taste
  • 1 tsp thyme or parsley, chopped (optional)

Oven: Pre-heat to 350F (180C)

Start by gently cooking the zucchini in the olive oil. Cook for five to ten minutes or until tender, turning occasionally. During the last few minutes of cooking, add the garlic. When done, put to one side to cool.

While the zucchini is cooking, roll out the pastry on a floured board to form a 12 x 8 inch (30 x 20 cm) rectangle. Transfer to an oiled baking tray.

Leaving a half-inch (one cm) gap around the edges of the pastry, arrange the zucchini, tomatoes and brie in overlapping rows - you should end up with three rows of each. Sprinkle with the seasoning and optionally the herbs. Fold over the pastry around the edges to form a ridge.

Bake for 35 minutes.

Served with potatoes and either vegetables or a salad, the quantities given here will make two generous portions. Cut it into six to eight pieces to serve as part of a supper buffet.

mymum 1195036702

Preparation Time: 10 minutes
Cooking Time: 1 hour

Serves: 4


350g parsnips
450g carrots
500g swede
2 onions
25g margarine
575ml vegetable stock
30ml tomato puree
30ml horseradish sauce
50g margarine
50g ground walnuts
50g sesame seeds
50g wheatgerm
60ml mixed, chopped herbs


1. Preheat oven to 350F/180C/Reg 4. Dice parsnips, carrots, turnips and swede. Slice the onion.

2. Melt the margarine, stir in all the vegetables, cover and sweat for 10 minutes. Pour in stock and bring to the boil, add tomato puree and horseradish sauce.

3. Cover and put in oven for 30 minutes. Melt the topping margarine, add the nuts, sesame seeds, wheatgerm and herbs and put pan aside.

4. Remove vegetables from the pan and place in a large pie dish. Scatter topping over crumble and bake for 30 minutes.

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