Vegetarian recipes
Browse our vegetarian recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
Roasted Tomato and Feta Lentil Pasta
Red lentil fusilli is tossed with blistered cherry tomatoes, soft roasted feta, garlic, and oregano. The tomato juices and a little pasta water make a glossy coating without a separate sauce.
White Bean Pizza Skillet with Mozzarella and Vegetables
White beans and cottage cheese make a thick, spoonable base for tomatoes, sweet peppers, and browned mushrooms. A brief blast under the broiler melts the mozzarella, while toasted whole-wheat bread handles the sauce.
Hidden-Vegetable Paneer Curry with Wholegrain Couscous
Paneer cubes stay firm in a smooth curry sauce made from zucchini, carrot, and onion. Wholegrain couscous absorbs the spiced tomato juices without adding another pan of work.
Homemade Paneer with Whey Whole-Wheat Rotis
Fresh paneer is mild, springy, and made with just milk and lemon juice. The whey does not go down the sink: part of it replaces the liquid in cumin-spiked whole-wheat rotis, giving the dough a gentle tang.
Raspberry Almond Skyr Cake
This raspberry almond skyr cake has a tender, close crumb with bright pockets of fruit and a mild almond finish. Skyr and applesauce keep the slices moist, while ground oats and chia give the batter enough structure to cut cleanly after cooling.
Red Lentil, Sweet Potato and Chickpea Curry with Greek Yogurt
Red lentils break down into a thick tomato curry while sweet potato stays in soft chunks and chickpeas keep their bite. A cool spoonful of Greek yogurt and coriander sharpens the warm curry spices.
Creamy Tomato Pasta with Fresh Cheese
Ripe tomatoes cook down with garlic and oregano into a loose, bright sauce, then fresh cheese turns it creamy without burying the tomato flavour. Parmesan adds a sharp finish at the table.
Plain Skyr with Crunchy Granola
Thick plain skyr topped with crunchy granola makes a cold, high-protein breakfast with two clear textures and no extra preparation.
Brown Rice Risotto with Tempeh, Mushrooms and Peas
Brown rice keeps a pleasant bite while silken tofu and Parmesan turn the cooking liquid into a glossy sauce. Seared tempeh and browned mushrooms bring deep savoury flavour, with peas added late for sweetness and colour.
Chickpea, Spinach and Paneer Curry with Rice-Quinoa
Golden paneer cubes sit in a thick tomato, spinach and chickpea curry, softened with Greek yogurt after the heat is off. Rice and quinoa cook together into a light, fluffy base with a little more bite than rice alone.
White Bean Mac and Cheese
Whole wheat macaroni is folded into a sharp cheddar sauce thickened with blended cannellini beans. The beans make the sauce glossy and substantial while leaving enough whole for a soft, creamy bite.
Date-Sweetened Skyr Brownies with Lupin Flour
A dense, moist cocoa brownie with a soft centre and a lightly set top. Date paste brings the sweetness, while skyr, lupin flour and peanut butter give the batter a fuller texture than a standard flour-and-sugar version.