Vegetarian Recipes

Moroccan Squash Stew

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4 

 

Ingredients from your recipe kit: 

Moroccan Spices 

 

Additional ingredients you will need: 

2 Red Onions (finely chopped)

4 Cloves of Garlic (crushed)

850g Butternut Squash (peeled and cut into 2cm chunks)

500ml Vegetable Stock 

400g Chopped Tomatoes

400g Chickpeas

 

Heat a splash of oil in a heavy based saucepan. Gently cook the onions and garlic for 5 minutes until softened. Add 3 tablespoons of the Moroccan Spices and cook for another few minutes until fragrant. 

 

Add the butternut squash chunks, chopped tomatoes and the vegetable stock. Stir everything together, bring to the boil on the hob, then cover with a lid reduce to a simmer for 10 minutes. Remove the lid, then cook for a further 10 to 15 minutes, stirring occasionally, or until the butternut squash is cooked through and the sauce thickened. Season to taste. Add chickpeas and continue to cook for a further 2-3 minutes. 

 

SERVING SUGGESTION: Serve with a dipping bread of your choice.

Sweet Potato Curry

Preparation time: 10 minutes

Cooking time: 30 - 40 minutes

 

Serves: 4 

 

Ingredients from your recipe kit: 

Curry Spices

 

Additional ingredients you will need: 

3 Sweet Potatoes (chopped into 2cm chunks)

1 Onion (finely chopped) 

2 Garlic Cloves (crushed) 

400g Chickpeas

400g Chopped Tomatoes 

400g Coconut Milk

 

Heat a splash of oil in a heavy based saucepan. Gently cook the onions and garlic for 5 minutes until softened. Add 3 tablespoons of the Curry Spices and cook for another few minutes until fragrant. 

 

Add the chopped sweet potato, chopped tomatoes and 200ml water. Stir everything together, bring to the boil, cover with the lid and reduce to a simmer for 15 minutes. Remove the lid and cook for a further 10 to 15 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce has thickened. 

Add in the chickpeas and coconut milk, season to taste and continue to cook for another few minutes. 

 

SERVING SUGGESTION: I recommend serving this curry with spinach and naan bread however it’s a versatile dish that you can be really creative with - other suggestions would be cauliflower, mushrooms, courgettes, peppers or peas. 

Spiced Cauliflower

Preparation time: 5 mins 

Cooking time: 20-30 mins 

Serves: 4 

 

Ingredients from your recipe kit: 

Chinese spice mix (from the Beef Noodle Soup kit)

 

Additional ingredients you will need: 

3 tbsp coconut oil

1-2 cauliflowers, washed and patted dry

 

Preheat the oven to 175°C.

 

Mix the coconut oil and 2tbsp. Season the cauliflower and rub the all the spice mix onto the cauliflower.

 

Place in an ovenproof dish and bake in the oven for 20-30 minutes until the cauliflower is browned and soft in the centre. 

 

SERVING SUGGESTIONS:  Serve with toasted almonds, coriander and lemon wedges.

Sweet Potato Nachos

Preparation time: 5 minutes 

Cooking time: 20-30 minutes 

Serves: 4-6

 

Ingredients from your recipe kit: 

Mexican spice mix (from the Mexican Pulled Beef kit)

 

Additional ingredients you will need: 

500g sweet potatoes, peeled and cut into 2cm cubes

100g unsalted cashew nuts

140ml coconut milk (or milk of your choice)

400 tortilla chips

1-2 limes, quartered

 

Preheat the oven to 200°C

Place the sweet potato on a baking tray, add the oil and 1tbsp of the spice mix and toss together before arranging the cubes in a single layer. Season with salt and pepper and roast in the oven for 20-25 minutes, or until tender.

 

Meanwhile, place the cashew nuts in a bowl of boiling water and leave to soak for 15 minutes. Drain and place in a blender or the small bowl of a food processor. Add the milk, 2 tsps of the spice mix (or more if desired) and half a teaspoon of salt and blitz until smooth. Spoon into a bowl and set aside.

 

Pile the tortilla chips on to a serving plate and top with the roasted sweet potato, drizzle over the cashew cream and squeeze over the limes to serve.

 

TO SERVE: Serve with tomato salsa and fried red onions

Coffee & Chilli Beetroot Burger

Preparation time: 20 minutes

Post-prep: chill burgers between 1 and 24 hours

Cooking time: 1 hour

Serves: 4

 

Ingredients from your recipe kit:

Coffee & chilli mix

 

Additional ingredients you will need: 

2 medium beetroot

100g quinoa (cooked)

1 spring onion (finely chopped)

2 garlic

1 egg (beaten)

3 tbsp bread crumbs

 

To cook the beetroot wash it and trim the stalks. Place in a pan of water and bring to the boil. Reduce the heat to a simmer and cover. Cook for 30-40 minutes until tender. Rinse the cooked beetroot in cold water and slid the skins off using your hands. Set aside to cool.

 

Cook the quinoa as per the instructions on the pack.

Divide the mixture into 4 and mould them into the shape of a burger using your hands, roughly 2cm thick. Refrigerate for 1 hour

(or up to 24 hours if possible).

 

Coat the burgers with the Coffee & Chilli rub. Heat a splash of oil in a frying pan over a medium heat. Cook each burger for 4-5 minutes each side until crisp and cooked through.

 

SERVING SUGGESTION: Serve in a bun with avocado, red cabbage, a squeeze of lime and mixed salad leaves.

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