Vegetarian Dishes
Vegetable dishes are particularly suitable for summer eating, inside or out, and barbecues can be heavy going if they consist solely of large chunks of meat, so ring the changes by offering a couple of alternatives from this great range. Whether you’re a strict vegetarian or not, you’ll find the main courses in this chapter delicious and satisfying. Just serve them with lots of crusty bread and let everyone help themselves.
Nutty veggie burgers
You’ll never buy veggie burgers again once you’ve tasted this easy-to-make home-made variety.
Serves 4
400 g/14 oz/1 large can of chick peas (garbanzos)
30 ml/2 tbsp sunflower oil
50 g/2 oz/½ cup macadamia nuts or skinned hazelnuts (filberts), roughly chopped
6 spring onions (scallions), finely chopped
1 small carrot, coarsely grated
1 eating (dessert) apple, grated
15 ml/1 tbsp wholegrain mustard
15 ml/1 tbsp tomato purée (paste)
30 ml/2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
4 wholemeal burger buns
To serve:
Salad leaves, mayonnaise, tomato ketchup (catsup) and chutney
1 Drain the chick peas in a sieve (strainer) and rinse under cold water. Drain again, then tip into a bowl and mash with a fork until fairly smooth.
2 Heat 15 ml/1 tbsp of the oil in a small frying pan (skillet) and gently cook the chopped nuts for about 3 minutes until golden. Stir in the spring onions and carrot and cook for a further 2 minutes, to soften slightly.
3 Add this mixture to the chick peas with the apple, mustard, tomato purée and parsley. Season generously with salt and pepper, then mix together. Shape into four burgers. Chill in the fridge for 1 hour.
4 Brush the burgers with the remaining oil and barbecue or grill (broil) for about 10 minutes, turning once, until the outsides are golden brown and crisp.
5 Toast the burger buns lightly for a few minutes, then serve the burgers in the buns, topped with salad leaves and with a choice of mayonnaise, ketchup and chutney.
Preparation time: 15 minutes plus 1 hour chilling
Cooking time: 10 minutes
Black-eyed bean and cashew burgers
Serve in warm crusty rolls with mango chutney.
Serves 4
175 g/6 oz/1 cup dried black-eyed beans, soaked overnight in cold water
1 carrot, grated
1 turnip, grated
25 g/1 oz/¼ cup cashew nuts, chopped
50 g/2 oz/1 cup fresh wholemeal breadcrumbs
2.5 ml/½ tsp yeast extract
2.5 ml/½ tsp vegetarian Worcestershire sauce
1 egg, beaten
Salt and freshly ground black pepper
A little oil, for brushing
1 Drain the beans and place in a saucepan. Cover with cold water. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat, part-cover and simmer gently for 1 hour. Drain and mash thoroughly.
2 When cool enough to handle, mix in all the remaining ingredients except the oil, seasoning lightly.
3 With floured hands, shape into four burgers. Chill for at least 30 minutes.
4 When ready to cook, place in a hinged wire rack if you have one, and brush with oil. Barbecue or grill (broil) until golden brown on both sides.
Preparation time: 1 hour plus overnight soaking and 30 minutes chilling
Cooking time: 10 minutes
Cheese and onion sausages
Serve these in soft white rolls with a selection of relishes and sauces. Wholegrain mustard and salsa are particularly good.
Serves 4
175 g/6 oz/3 cups fresh white breadcrumbs
100 g/4 oz/1 cup hard cheese, such as Cheddar, grated
A pinch of English mustard powder
4 spring onions (scallions), finely sliced
30 ml/2 tbsp snipped fresh chives
1.5 ml/¼ tsp freshly grated nutmeg
Salt and freshly ground black pepper
2 eggs
25 g/1 oz/2 tbsp butter or margarine, melted
45 ml/3 tbsp plain (all-purpose) flour
1 Put the breadcrumbs, cheese, mustard powder, spring onions, chives and nutmeg in a bowl. Season with salt and pepper and mix together.
2 Beat one of the eggs and separate the other.
3 Whisk the whole egg, the separated egg yolk and the melted butter or margarine together. Add to the breadcrumbs and mix well. Divide into eight equal pieces and shape into sausages.
4 Lightly whisk the remaining egg white with a fork. Dip in the sausages, one at a time, then roll in the flour to coat. Chill for at least 1 hour, or until ready to cook.
5 Barbecue or grill (broil) the sausages for 10 minutes, turning frequently, until golden brown all over.
Preparation time: 15 minutes plus 1 hour chilling
Cooking time: 10 minutes
Vegetable satay
Serves 4
1 small swede (rutabaga), cut into bite-sized chunks
8 waxy baby new potatoes, scrubbed
2 large carrots, cut into bite-sized chunks
2 large courgettes (zucchini), cut into bite-sized chunks
150 ml/¼ pt/2/3 cup milk
75 ml/5 tbsp crunchy peanut butter
1 small green chilli, seeded and finely chopped
15 g/½ oz/1 tbsp butter or margarine
15 ml/1 tbsp clear honey
Grated rind of ½ lime
1 Boil the swede, potatoes and carrots until just tender in lightly salted water. Drain, rinse with cold water and drain again.
2 Blanch the courgettes in boiling, lightly salted water for 2 minutes. Drain, rinse with cold water and drain again.
3 Thread the vegetables on to soaked wooden skewers.
4 Warm the milk and peanut butter together with the chilli in a small saucepan, stirring until smooth. Place the pan of peanut sauce to warm at the side of the barbecue or over a gentle heat on the hob.
5 Melt the butter or margarine with the honey and grated lime rind.
6 Lay the kebabs on foil on the barbecue or grill (broiler) rack and brush with the melted mixture.
7 Barbecue or grill (broil) until golden, turning and brushing with more basting mixture during cooking. Serve with the warm peanut sauce.
Preparation time: 20 minutes
Cooking time: 10 minutes
Cracked wheat patty and aubergine sandwiches
Serves 4
2 small aubergines (eggplants)
Salt
1 litre/1¾ pts/4¼ cups water
100 g/4 oz/1 cup cornmeal
15 ml/1 tbsp peanut butter
Freshly ground black pepper
75 g/3 oz/¾ cup salted peanuts, finely chopped
175 g/6 oz/1 cup bulghar (cracked wheat)
1 garlic clove, crushed
30 ml/2 tbsp chopped fresh parsley
A good pinch of cayenne
Olive oil, for brushing
200 ml/7 fl oz/scant 1 cup passata (sieved tomatoes)
2.5 ml/½ tsp dried oregano
10 ml/2 tsp clear honey
1 Cut the stalks off the aubergines and discard. Then cut the aubergines, lengthways, into four thick slices.
2 Sprinkle with salt, place in a colander and leave to stand while preparing the patties.
3 Bring 500 ml/17 fl oz/2¼ cups of the water to the boil in a large pan. Add the cornmeal, peanut butter and a little seasoning. Cook, stirring frequently, over a very gentle heat for about 3 minutes until the mixture is very thick and leaves the sides of the pan clean. Stir in the peanuts and leave to cool.
4 Put the bulghar in a separate heavy pan and cook gently, stirring as it heats, for about 4 minutes until lightly toasted. Add the remaining water, bring to the boil, cover the pan, reduce the heat and simmer for about 20 minutes, stirring occasionally to prevent sticking. Season with salt and pepper.
5 Using your hands, work the two mixtures together with the garlic, parsley and cayenne. Shape into four flat, oval patties, just smaller than the aubergine slices. Chill well.
6 Rinse the aubergine slices and pat dry with kitchen paper (paper towels). Brush all over with oil. Brush the patties with oil and place in a hinged wire rack if you have one.
7 Mix the passata with the oregano and honey in a small saucepan and season lightly. Heat at the side of the barbecue or on the hob.
8 Barbecue or grill (broil) the patties and aubergine slices for about 10 minutes, turning occasionally, until golden. Transfer four of the aubergine slices to four plates. Top each with a patty, then another aubergine slice. Spoon a little of the warm passata sauce to serve.
Preparation time: 45 minutes
Cooking time: 10 minutes
Quorn and courgette skewers
Serves 4
450 g/1 lb/2 cups Quorn, diced
2 courgettes, cut into chunks
1 lemon, thinly sliced
10 ml/2 tsp lemon juice
50 g/2 oz/¼ cup butter or margarine, melted
Salt and freshly ground black pepper
1 Thread the pieces of Quorn and courgette and the lemon slices alternately on to soaked wooden skewers. Sprinkle with lemon juice, brush with melted butter or margarine and season with salt and pepper.
2 Barbecue or grill (broil) for about 10 minutes until cooked through and golden.
Preparation time: 5 minutes
Cooking time: 10 minutes
Smoked tofu and asparagus kebabs with poached walnuts
For a change, use plain tofu and brush it with barbecue sauce before cooking. You can buy delicious ready-made sauce in a jar.
Serves 4
100 g/4 oz/1 cup walnut halves
150 ml/¼ pt/2/3 cup vegetable stock
30 ml/2 tbsp walnut oil
A squeeze of lemon juice
A pinch of chilli powder
A pinch of caster (superfine) sugar
225 g/8 oz thick asparagus spears
450 g/1 lb smoked tofu cubes
1 lemon, cut into thick slices
50 g/2 oz/¼ cup butter or margarine, melted
Freshly ground black pepper
To garnish:
Curly endive (frisée lettuce)
1 Put the walnut halves in a saucepan. Add the stock, walnut oil, lemon juice, chilli powder and sugar. Bring to the boil, reduce the heat and simmer, stirring occasionally, until the liquid has almost evaporated and the walnuts are just coated in sauce.
2 Cut the asparagus into thick chunks. Blanch in boiling water for 2 minutes. Drain. Thread on soaked wooden skewers with the tofu and lemon slices. Brush with a little melted butter or margarine and season with pepper.
3 Barbecue or grill (broil) for about 10 minutes, turning occasionally until golden brown, brushing with more melted butter or margarine during cooking.
4 Heat the pan of walnut halves at the side of the barbecue or over a gentle heat on the hob.
5 Transfer the kebabs to warm plates. Spoon the walnut halves to one side. Garnish with curly endive to serve.
Preparation time: 15 minutes
Cooking time: 10 minutes
Acorn squash with green garlic and herb custard
Serves 4
2 acorn squash
50 g/2 oz/¼ cup butter or margarine, melted
100 g/4 oz/½ cup garlic and herb soft cheese
15 ml/1 tbsp finely chopped fresh parsley
15 ml/1 tbsp finely chopped watercress
2 small eggs
To garnish:
Small sprigs of watercress
1 Cut the squashes into halves and scoop out the seeds. Cook in boiling, lightly salted water or steam for about 15 minutes until the flesh feels just tender. Drain and dry on kitchen paper (paper towels). Brush with a little of the melted butter or margarine.
2 Whisk the cheese, parsley, chopped watercress and eggs together until well blended.
3 When ready to cook, put the squash halves, cut side down, on the barbecue or in the grill (broiler) pan, and cook for about 5 minutes until turning golden.
4 Spoon the cheese mixture into the cavities and drizzle with the remaining butter or margarine. Cook for about 15 minutes or until the custard is set.
5 Garnish each with watercress to serve.
Preparation time: 20 minutes
Cooking time: 20 minutes
Chestnut mushroom parcels
These little parcels can be roasted in the oven if you prefer, at 200°C/400°F/gas mark 6 (fan oven 180°C). Add the tomatoes in a small baking dish for the last 5 minutes of cooking time. Serve with lots of warm bread to mop up all the delicious juices.
Serves 4
450 g/1 lb chestnut mushrooms, sliced
2 spring onions (scallions), chopped
2 garlic cloves, crushed
60 ml/4 tbsp olive oil
15 ml/1 tbsp balsamic vinegar
15 ml/1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
4 tomatoes, halved
15 ml/1 tbsp chopped fresh basil
1 Place the mushrooms on four squares of foil, shiny side up. Sprinkle with spring onions and garlic.
2 Whisk together 45 ml/3 tbsp of the oil with the vinegar, stir in the parsley and season with salt and pepper. Pour over the mushroom parcels and twist the foil at the top to seal.
3 Barbecue for about 20 minutes until cooked through.
4 Meanwhile, brush the tomatoes with the remaining oil, season with salt and pepper and barbecue for about 5 minutes until cooked.
5 Serve the mushrooms and tomatoes sprinkled with chopped basil.
Preparation time: 10 minutes
Cooking time: 20 minutes
Chilli-stuffed peppers
Ready-made tomato chilli salsa is widely available in supermarkets.
Serves 4
4 green or red (bell) peppers
75 g/3 oz/¾ cup Cheddar cheese, grated
50 g/2 oz mushrooms, finely chopped
425 g/15 oz/1 large can of red kidney beans, drained
60 ml/4 tbsp tomato chilli salsa
2.5 ml/½ tsp ground cumin
5 ml/1 tsp dried oregano
A little garlic salt
Freshly ground black pepper
1 Cut a slice off the top of each pepper and remove the seeds. Boil the peppers and their ‘lids’ in lightly salted water for 6 minutes until just tender. Drain, rinse with cold water and drain again. Dry on kitchen paper (paper towels).
2 Mix 50 g/2 oz/½ cup of the cheese with the remaining ingredients and spoon into the peppers. Top with the remaining cheese, then put on the ‘lids’.
3 Place on four pieces of foil, shiny sides up. Seal the parcels. Barbecue for about 30 minutes, turning occasionally, until piping hot and cooked through. Alternatively, roast, without turning, for the same time in the oven at 200°C/400°F/gas mark 6 (fan oven 180°C).
Preparation time: 15 minutes
Cooking time: 30 minutes
Potatoes with Edam, onion and basil
Whole potatoes, partially sliced and stuffed with grated cheese, onion slices and basil leaves – simple but so tasty!
Serves 4
4 medium potatoes, scrubbed
2 onions, thinly sliced
25 g/1 oz/2 tbsp butter or margarine
16 fresh basil leaves
100 g/4 oz/1 cup Edam (Dutch) cheese, grated
Salt and freshly ground black pepper
1 Boil the potatoes in their skins until just tender. Drain.
2 When cold enough to handle, cut into five thick slices, not quite right through the base, and place on four squares of greased foil.
3 Meanwhile, fry (sauté) the onions in the butter or margarine for 2 minutes to soften.
4 Push some onion in between each slice of potato with a basil leaf and some cheese. Season with salt and pepper.
5 Seal the parcels and barbecue for about 15–20 minutes, turning occasionally, until piping hot and the cheese has melted. Alternatively, roast in the oven at 200°C/400°F/gas mark 6 (fan oven 180°C), without turning.
Preparation time: 30 minutes
Cooking time: 15–20 minutes