To book or more information call:

020 8330 6777

5 Of The Best…....Vegetarian dishes


5 Delicious vegetarian dishes to try recommended by our own Mike Dunn. These are his favourite vegetarian recipes from Hello fresh! Enjoy!!

 

1) Lentil and vegetable hotpot (serves 2)

Ingredients:

1 onion, 1 carrot, 1 red pepper, 1 small packet of mushrooms, 1 tin of cooked lentils, 1/2 bunch of parsley, 3 medium potatoes, 1 tablespoon tomato puree, 2 teaspoons english mustard, 1/2 pack baby spinach, 60 grams cheddar cheese, 1.5 teaspoons of provencale herbs, 1 vegetable stock pot, 200ml water.

Recipe:

  • Preheat the oven to 200C
  • Peel and chop the onion and carrot. Chop the red pepper, mushrooms, parsley and cut the potatoes into 1/2 cm thick slices.
  • Heat a splash of oil in a large saucepan. Add the onion and carrot and cook for 5 minutes. Then add the pepper and mushrooms and season. Cook for another 5 minutes.
  • Drain and rinse the lentils and then add to the pan along with the provencale herbs, water and vegetable stock pot. Mix together.
  • Add the tomato puree, mustard, baby spinach and half the parsley. Stir in and simmer for 5 minutes.
  • Transfer the mixture to an ovenproof dish and layer the potato slices on top. Add a drizzle of oil and season.
  • Cook for 25 minutes, remove from the oven and grate over the cheese. Cook for another 5 minutes and serve with the remaining parsley as a garnish.

 

2) Indonesian Veggie curry (serves 2)

Ingredients:

50g basmati rice, 1 onion, 1 piece of ginger, 1 red pepper, 1 courgette, 1 pack of green beans, 1 tin of coconut milk, 1 small bunch of coriander, 2 tablespoons soy sauce, 1/2 tablespoon yellow curry paste, 1/2 lime, 1 vegetable stock pot, 300ml water.

Recipe:

  • Bring the 300ml water to the boil. Add half of the stock pot and the rice. Stir to mix and then cover and simmer for 10 minutes. Remove from heat and keep covered. 
  • Chop the onion into half moons, peel and grate the ginger and chop the red pepper and courgette. Trim and halve the green beans and roughly chop the coriander.
  • Heat a splash of oil in a frying pan. Add the onion and cook until soft. Add the ginger and curry paste and cook for 1 minute. Add the pepper, courgette, coconut milk and remainder of the stock pot. Mix together and simmer for 10 minutes. 
  • Once the curry is cooked, stir through the soy sauce, a squeeze of lime juice and half of the coriander.
  • Fluff up the rice with a fork, serve in bowls with the curry and a sprinkling of coriander on top.

 

3) Creamy gnocchi with mushrooms and broccoli (serves 2)

Ingredients:

1 medium shallot, 2 cloves of garlic, 1 pack broccoli, 1 packet of chestnut mushrooms, 500g gnocchi, 1/2 bunch of parsley, 40g hard italian cheese (or vegetable parmesan), 1 small pot creme fraiche, 1/2 vegetable stock pot, 100ml water.

Recipe:

  • Half the shallot lengthways and then chop into half moons. Peel and grate the garlic. Chop each mushroom into 4 or 5 slices and finely chop the parsley.
  • Heat a splash of oil in a large frying pan over high heat. Add the mushrooms and cook until brown. Reduce heat and add the shallot and cook for 4 minutes. Add the garlic and cook for 1 minute. Add the 100ml water and the stockpot, season with black pepper and stir to combine. simmer over a medium heat until the sauce thickens (8-10 minutes). 
  • In another frying pan (non-stick), heat a splash of oil on high heat and add the gnocchi, mixing to ensure the gnocchi and covered in the oil. Gently fry for 8 minutes until crispy around the edges but soft in the middle.
  • Bring a large saucepan of water to the boil. Seperate the broccoli into florets and cook in the boiling water for 4 minutes. Drain.
  • Add the creme fraiche to the mushroom sauce. Once heated, add the broccoli, gnocchi, half the parsley, italian cheese and season with black pepper.
  • Serve in bowls using the remaining parsley as a garnish.

 

4) Thai Massaman curry with roasted aubergine and mushrooms (serves 2)

Ingredients:

150g basmati rice, 1 aubergine, 1/2 pack of green beans, 1 packet of chestnut mushrooms, 200ml coconut milk, 1/2 bunch of coriander, 1 tablespoon Massaman curry paste, 30g peanut butter, 1/2 lime, 300ml water.

Recipe:

  • Preheat the oven to 200C.
  • Bring 300ml of waetr to the boil. Add the rice, stir, cover with a lid and simmer for 10 minutes. remove from the heat and let it rest for 10 minutes with the lid on.
  • Roughly chop the mushrooms, coriander, aubergine. Trim the green beans and chop into thirds.
  • Put the aubergine on a baking tray, drizzle with olive oil and season. Mix to combine and then put in the oven for 10-12 minutes.
  • Over a medium heat, add the coconut milk and curry paste to a frying pan and stir to combine. add the mushrooms and bring to the boil. Stir in the green beans and peanut butter, simmer for 10 minutes and then add the cooked aubergine.
  • Fluff up the rice with a fork and add to the curry with 2/3 of the coriander. add a squeeze of lime juice.
  • Serve in bowls using the remaining coriander as a garnish.

 

5) Sweet potato coconut Dal with pumkin seed salsa and garlic flatbread (serves 2)

Ingredients:

1 onion, 1 piece of ginger, 1 sweet potato, 30g tomato puree, 200ml of coconut milk, 100g red lentils, 1 small clove of garlic, 1 small bunch of coriander, 1 small bag of baby spinach, 15g pumpkin seeds, 2 flatbreads, 1 tablespoon Sri Lankan curry powder, Olive oil, 1 lime, 1 vegetable stock pot, 300ml water.

Recipe:

  • Preheat the oven to 200C.
  • Chop the onion, peel and grate the ginger and chop the sweet potato into 2cm pieces.
  • Heat a splash of oil in a large saucepan. Add the onion and cook until soft. Add the ginger, tomato puree and curry powder and cook for 1 minute. Pour in the coconut milk, water and stock pot. Mix together and then add the sweet potato and lentils and any seasoning. Bring to the boil and then simmer for 20 minutes stirring frequently.
  • Roughly chop the coriander. Grate some lime zest into a bowl. Add the pumpkin seeds, half the coriander, 1/2 tablespoon of olive oil, a squeeze of lime juice and seasoning. Stir to mix and then leave to the side.
  • Mix the remaining coriander with 1.5 tablespoons of olive oil and a grated garlic clove with some seasoning. Place the flatbreads on a baking tray and drizzle the garlic mixture over the top and bake for 6-8 minutes.
  • Once the Dal is cooked, stir in the baby spinach and a squeeze of lime juice.
  • Serve in bowls with the pumpkin seed salsa on top and the garlic flatbreads on the side.

 

All recipes are by Hello Fresh. Check out more great recipes at https://www.hellofresh.co.uk/


Categories



Archives