National Vegetarian Week 1st – 7th October: favourite recipes
Spanakopita
How to make the perfect spanakopita | Food | The Guardian
This Greek staple is a surprisingly easy main to pull together from store-cupboard essentials. Spinach and feta with a crispy filo topping, tasting light without feeling insubstantial.
Vegetarian Shepherd’s Pie (also called Gardener’s Pie)
Veggie shepherd’s pie with sweet potato mash recipe | Good Food (bbcgoodfood.com)
A classic winter warmer, updated for the 21st century. Swap meat for lentils and potatoes for sweet potatoes, and serve topped with grilled cheese.
Peanut butter noodles with crispy tofu
Spicy Peanut Noodles with Crispy Tofu – School Night Vegan
If you’re not yet ready to let go of the flavours of summer, give this impressive tasting dish a try. Don’t be put off by the tofu – crisped up and smothered in peanut butter, it’s a textural delight.
Spiced lentil soup with coconut and lime
Red Lentil Soup with Ginger, Lime and Coconut — Dear Fig
Give traditional lentil soup a twist! Adding Thai curry paste, coconut milk, and a squeeze of lime to finish really elevates the hearty warmth of red lentil.
Pumpkin and sage fritatta
Pumpkin and sage frittata – delicious. magazine (deliciousmagazine.co.uk)
And finally, a wild card! It’s pumpkin season and we’re huge fans of the flavours of pumpkin/ squash and sage. A delicious, interesting way to use up pumpkins.
