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Jamie Oliver's Vegetarian Dinners & Recipe Ideas

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Jamie Oliver
Jamie Oliver
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10 recipes
veganplant-baseddairy-freegluten-free

Veggie curry is a vibrant dish rooted in Indian cuisine, showcasing a variety of vegetables simmered in a fragrant blend of spices. Traditionally enjoyed with rice or bread, it reflects the cultural importance of communal meals and the use of local ingredients. Today, veggie curry has gained popularity worldwide, with countless adaptations to cater to different tastes and dietary preferences.

Ingredients

  • ●vegetable oil
  • ●onion
  • ●garlic
  • ●ginger
  • ●mixed vegetables
  • ●curry powder
  • ●cumin
  • ●coriander
  • ●turmeric
  • ●coconut milk
  • ●vegetable broth
  • ●salt
  • ●black pepper
  • ●lime juice
  • ●cilantro

Instructions

  1. 1Heat vegetable oil in a large pot over medium heat until shimmering.
  2. 2Add chopped onion and sauté until translucent, about 5 minutes.
  3. 3Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.
  4. 4Add mixed vegetables and cook for 5-7 minutes until slightly tender.
  5. 5Sprinkle in curry powder, cumin, coriander, and turmeric; stir to coat the vegetables evenly.
  6. 6Pour in coconut milk and vegetable broth; bring to a simmer.
  7. 7Season with salt and black pepper to taste; adjust seasoning as needed.
  8. 8Simmer for 15-20 minutes, allowing flavors to meld and vegetables to become tender.
  9. 9Stir in lime juice just before serving for brightness.
  10. 10Garnish with fresh cilantro before serving.

Ingredient Alternatives

coconut milk

Healthier: light coconut milk

Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

mixed vegetables

Healthier: fresh vegetables

Cheaper: frozen vegetables

Frozen vegetables are often more affordable and equally nutritious.

Techniques

sautéingstir-frying

Equipment

large potwooden spoonmeasuring cupsknifecutting board
🌶️🌶️🌶️Mediumcoconut

Also Known As

Vegetable CurryMixed Vegetable Curry

Ingredients

  • ●200g rice noodles
  • ●1 cup bell peppers, sliced
  • ●1 cup broccoli florets
  • ●1 cup carrots, julienned
  • ●1 cup snap peas
  • ●2 tbsp soy sauce
  • ●1 tbsp sesame oil
  • ●2 cloves garlic, minced
  • ●1 tsp ginger, grated
  • ●1 tbsp vegetable oil
  • ●1/4 tsp black pepper
  • ●1/4 tsp red pepper flakes (optional)

Instructions

  1. 1Cook the rice noodles according to package instructions, then drain and set aside.
  2. 2In a large pan or wok, heat the vegetable oil over medium-high heat.
  3. 3Add the minced garlic and grated ginger to the pan, sauté for about 30 seconds until fragrant.
  4. 4Add the sliced bell peppers, broccoli florets, julienned carrots, and snap peas to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
  5. 5Pour in the soy sauce and sesame oil, stirring to combine with the vegetables.
  6. 6Add the cooked rice noodles to the pan, tossing everything together until well mixed and heated through.
  7. 7Season with black pepper and red pepper flakes if using, adjusting to taste.
  8. 8Remove from heat and serve immediately, garnished with sesame seeds or green onions if desired.

Equipment

large panwokcolanderspatula
🌶️🌶️🌶️Low
veganplant-baseddairy-freegluten-freenut-freesoy-free

Ingredients

  • ●1 cup mixed vegetables (carrots, peas, bell peppers)
  • ●1 cup coconut milk
  • ●2 tbsp curry powder
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1 tbsp olive oil
  • ●1/2 cup chopped onion
  • ●2 cloves garlic, minced
  • ●1 tsp ginger, grated
  • ●1 tbsp soy sauce (optional)

Instructions

  1. 1In a microwave-safe bowl, combine the mixed vegetables, chopped onion, minced garlic, and grated ginger.
  2. 2Add the olive oil, curry powder, salt, and black pepper to the bowl and mix well.
  3. 3Pour in the coconut milk and stir until all ingredients are well combined.
  4. 4Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  5. 5Microwave on high for 5-7 minutes, or until the vegetables are tender, stirring halfway through.
  6. 6If using, add soy sauce and stir to combine after microwaving.
  7. 7Let the curry sit for a minute before serving to allow flavors to meld.
  8. 8Serve hot over rice or with naan bread.

Equipment

microwave-safe bowlmicrowavemeasuring cupsmeasuring spoonsspoon for mixing
🌶️🌶️🌶️Low
vegetariangluten-freedairy-free

Tikka Masala is a popular dish in Indian cuisine, often made with chicken, but this vegetarian version uses a variety of vegetables, making it a hearty and flavorful option.

Ingredients

  • ●2 cups mixed vegetables (bell peppers, carrots, peas)
  • ●1 cup plain yogurt
  • ●2 tbsp tikka masala paste
  • ●1 onion, finely chopped
  • ●2 cloves garlic, minced
  • ●1 inch ginger, grated
  • ●1 can (14 oz) diced tomatoes
  • ●1/2 cup coconut milk
  • ●2 tbsp vegetable oil
  • ●1 tsp cumin seeds
  • ●1 tsp garam masala
  • ●1/2 tsp turmeric powder
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●Fresh cilantro for garnish

Instructions

  1. 1Heat vegetable oil in a large pan over medium heat.
  2. 2Add cumin seeds and let them sizzle for a few seconds.
  3. 3Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.
  4. 4Stir in the tikka masala paste and cook for 2-3 minutes until fragrant.
  5. 5Add the mixed vegetables and sauté for another 5 minutes.
  6. 6Pour in the diced tomatoes and coconut milk. Stir well to combine.
  7. 7Add turmeric, garam masala, salt, and black pepper. Mix thoroughly.
  8. 8Cover and simmer for 15-20 minutes until the vegetables are tender.
  9. 9Stir in the yogurt and cook for an additional 5 minutes, ensuring it doesn't boil.
  10. 10Garnish with fresh cilantro before serving.

Equipment

large panspatulameasuring cupsknifecutting board
🌶️🌶️🌶️Low

Ingredients

  • ●1 block (14 oz) firm tofu, drained and pressed
  • ●1/2 cup breadcrumbs
  • ●1/4 cup chopped green onions
  • ●2 cloves garlic, minced
  • ●2 tbsp soy sauce
  • ●1 tbsp sesame oil
  • ●1 tsp ground ginger
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 cup chopped fresh cilantro
  • ●1 tbsp olive oil (for cooking)

Instructions

  1. 1In a large bowl, crumble the pressed tofu into small pieces.
  2. 2Add breadcrumbs, green onions, garlic, soy sauce, sesame oil, ground ginger, salt, black pepper, and cilantro to the bowl.
  3. 3Mix all the ingredients together until well combined. You can use your hands for better mixing.
  4. 4Form the mixture into burger patties, about 1/2 inch thick.
  5. 5Heat olive oil in a skillet over medium heat.
  6. 6Once the oil is hot, add the tofu patties to the skillet.
  7. 7Cook for about 5-7 minutes on each side, or until golden brown and crispy.
  8. 8Remove from the skillet and let them cool slightly before serving.
  9. 9Serve on burger buns with your favorite toppings such as lettuce, tomato, and avocado.

Equipment

large bowlskilletspatula
vegetarian

Ingredients

  • ●1 sheet puff pastry
  • ●1 cup vegetarian sausage crumbles
  • ●1/2 cup chopped onions
  • ●1/2 cup chopped bell peppers
  • ●1/4 cup breadcrumbs
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1 egg (or egg substitute for vegan)
  • ●1 tbsp olive oil

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2In a skillet, heat olive oil over medium heat and sauté the onions and bell peppers until soft, about 5 minutes.
  3. 3Add the vegetarian sausage crumbles to the skillet and cook for another 5 minutes, stirring occasionally.
  4. 4Remove from heat and stir in breadcrumbs, garlic powder, onion powder, salt, and black pepper until well combined.
  5. 5Roll out the puff pastry sheet on a lightly floured surface and cut it into rectangles (about 4x6 inches).
  6. 6Place a spoonful of the sausage mixture on one half of each pastry rectangle.
  7. 7Fold the other half of the pastry over the filling and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
  8. 8Brush the tops of the rolls with beaten egg or egg substitute for a golden finish.
  9. 9Place the rolls on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
  10. 10Remove from the oven and let cool slightly before serving.

Equipment

skilletbaking sheetparchment paperforkrolling pin

Ingredients

  • ●2 cups cherry tomatoes
  • ●1 cup orzo pasta
  • ●3 tbsp olive oil
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1/2 tsp garlic powder
  • ●1/4 cup fresh basil, chopped
  • ●1/4 cup feta cheese, crumbled (optional)
  • ●1 tbsp balsamic vinegar

Instructions

  1. 1Preheat your oven to 300°F (150°C).
  2. 2In a baking dish, toss the cherry tomatoes with 2 tablespoons of olive oil, salt, black pepper, and garlic powder.
  3. 3Roast the tomatoes in the preheated oven for about 2 hours, or until they are soft and slightly caramelized.
  4. 4While the tomatoes are roasting, cook the orzo pasta according to package instructions until al dente. Drain and set aside.
  5. 5In a large bowl, combine the cooked orzo, roasted tomatoes, and the remaining tablespoon of olive oil.
  6. 6Add the chopped basil and feta cheese (if using) to the bowl and gently toss to combine.
  7. 7Drizzle with balsamic vinegar and mix well.
  8. 8Taste and adjust seasoning if necessary.
  9. 9Serve warm or at room temperature.

Equipment

baking dishpot for boiling pastamixing bowl

Ingredients

  • ●2 cups all-purpose flour
  • ●1/2 cup unsalted butter, chilled and diced
  • ●1/4 cup cold water
  • ●1 tsp salt
  • ●1 cup chopped carrots
  • ●1 cup chopped bell peppers
  • ●1 cup chopped zucchini
  • ●1 cup chopped spinach
  • ●1/2 cup chopped onions
  • ●2 cloves garlic, minced
  • ●1 tsp dried thyme
  • ●1 tsp dried oregano
  • ●1/2 tsp black pepper
  • ●1/2 cup shredded cheese (optional)
  • ●1 egg (for egg wash, optional)

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2In a large bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.
  3. 3Stir in the cold water, a tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
  4. 4In a skillet, heat a little oil over medium heat. Add the onions and garlic, sauté until translucent.
  5. 5Add the carrots, bell peppers, zucchini, and spinach. Cook until the vegetables are tender. Season with thyme, oregano, and black pepper. Remove from heat and let cool.
  6. 6Roll out the dough on a floured surface to fit your pie dish. Place the rolled dough into the pie dish, trimming any excess.
  7. 7Fill the pie crust with the vegetable mixture. If using, sprinkle shredded cheese on top.
  8. 8Roll out the remaining dough to cover the pie, sealing the edges. Cut slits in the top to allow steam to escape.
  9. 9If desired, beat the egg and brush it over the crust for a golden finish.
  10. 10Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Equipment

mixing bowlpie dishskilletrolling pinknifebaking sheet

Ingredients

  • ●1 pre-made pie crust
  • ●2 cups fresh spinach, chopped
  • ●1 cup ricotta cheese
  • ●1 cup shredded mozzarella cheese
  • ●1/2 cup grated Parmesan cheese
  • ●2 large eggs
  • ●1/4 cup milk
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 tsp nutmeg
  • ●1 tbsp olive oil

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2In a skillet, heat olive oil over medium heat. Add chopped spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool.
  3. 3In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, milk, salt, pepper, and nutmeg. Mix until well combined.
  4. 4Add the cooled spinach to the cheese mixture and stir until evenly distributed.
  5. 5Place the pre-made pie crust in a tart pan or pie dish. Pour the spinach and cheese mixture into the crust, spreading it evenly.
  6. 6Bake in the preheated oven for 30-35 minutes, or until the tart is set and the top is golden brown.
  7. 7Remove from the oven and let it cool for a few minutes before slicing.
  8. 8Serve warm or at room temperature.

Equipment

skilletmixing bowltart pan or pie dishoven

Ingredients

  • ●8 oz pasta (any type)
  • ●2 tbsp olive oil
  • ●1 cup cherry tomatoes, halved
  • ●1 zucchini, diced
  • ●1 bell pepper, diced
  • ●1 cup spinach
  • ●2 cloves garlic, minced
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 tsp red pepper flakes (optional)
  • ●1/4 cup grated Parmesan cheese (optional)

Instructions

  1. 1Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. 2In a large skillet, heat the olive oil over medium heat.
  3. 3Add the minced garlic and sauté for about 1 minute until fragrant.
  4. 4Add the cherry tomatoes, zucchini, and bell pepper to the skillet. Cook for 5-7 minutes until the vegetables are tender.
  5. 5Stir in the spinach and cook until wilted, about 2 minutes.
  6. 6Season the vegetable mixture with salt, black pepper, and red pepper flakes if using.
  7. 7Add the cooked pasta to the skillet and toss to combine with the vegetables.
  8. 8If desired, sprinkle with grated Parmesan cheese before serving.
  9. 9Serve warm and enjoy your Easy Veggie Pasta!

Equipment

large potskilletcolanderspatula

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