Chickpea and Vegetable Stew with Pumpkin
A vegetarian stew for 4 made with dried chickpeas, pumpkin and green beans.
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Vegetarian recipes
Varied, flavourful vegetarian recipes with vegetables, pulses, grains and familiar ingredients.
Plant-focused cooking for every day
Discover complete vegetarian dishes, starters, soups and sweets to broaden your repertoire. Combine this selection with time, difficulty and cuisine filters.
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Beetroot Salad with Roasted Pepper
A cold salad of cooked beetroot, roasted piquillo peppers, garlic, extra-virgin olive oil, and Sherry vinegar.
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Roasted cauliflower and fennel soup
A vegetable soup for 4, blending roasted cauliflower with cooked fennel and vegetable stock.
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Carrot and Honey Baked Oatmeal
Four individual portions of baked oatmeal with carrot, honey, yogurt, and walnuts, baked at 180 °C for approximately 20 minutes.
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Orange and almond cake
An 8-serving cake made with orange juice and zest, ground almonds, and olive oil.
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Artichoke and pepper scramble
A scramble for 4 made with artichokes, green pepper and eggs.
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Stewed Pinto Beans with Aromatic Herbs
Dried pinto beans, cooked and finished in a tomato, onion, garlic and sage sauce.
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Crunchy Chickpea and Tomato Salad
A vegetarian salad for 4 with chickpeas, cherry tomatoes, cucumber, mozzarella, red onion, parsley, and a lemon and olive oil dressing.
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Smooth Leek Soup with Leek
A creamy leek and potato soup, finished with cream and chives.
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Cabbage Salad with Roasted Pepper
Finely sliced cabbage and roasted red pepper salad dressed with oil, vinegar, and salt.
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Roasted Carrot Soup with Fennel
A vegetable soup for 4 in which the carrots are roasted and the fennel is cooked with garlic and stock before blending with orange juice.
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Coconut and Honey Baked Oatmeal
Baked oatmeal with coconut, honey, banana, and seasonal fruit, baked until the surface is golden.
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Lemon and almond cake
An 8-serving cake with ground almonds, lemon and olive oil, baked at 180 °C for 20–25 minutes.
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Asparagus and Pepper Scramble
A vegetarian asparagus and pepper scramble cooked in a frying pan and finished with fully set eggs.
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Spiced Red Lentils with Aromatic Herbs
Red lentils cooked with shallot, tomato, anise, and a mixture of fresh herbs.
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Crunchy Zucchini and Tomato Salad
A raw salad of zucchini ribbons, tomato, and olives dressed with olive oil and lemon juice.
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Smooth broccoli and leek soup
A blended vegetable soup made with broccoli, leek, onion, vegetable stock, olive oil, and Parmesan.
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Spinach Salad with Roasted Pepper
A salad for 4 made with fresh spinach, roasted pepper, hard-boiled egg, anchovies, olives, and a simple oil-and-vinegar dressing.
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Roasted zucchini and fennel soup
A vegetable soup of roasted zucchini and fennel, finished with vegetable stock and blended until smooth.
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Almond and Honey Baked Oatmeal
Baked oatmeal with almonds, honey, and berries, cut into 6 portions.
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