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VEGETARIAN RECIPES

                           

Something for the vegetarians amongst us and very tasty to.
 

CASHEW NUT PAELLA (Serves 4) 

 

 

   

 

 

   

 

INGREDIENTS

 2 tbsp olive oil, 1 tbsp butter
1 red onion chopped
150g 5 1/2oz Arborio rice
1 tsp ground turmeric
1 tsp ground cumin
½ tsp chilli powder
3 garlic cloves crushed
1 green chilli sliced
1 green pepper diced
1 red pepper diced
75g 2 ¾ oz baby corn cobs halved lengthwise
2 tbsp pitted black olives
1 large tomato seeded and diced
450ml ¾ pint vegetable stock
75g 23/4 oz unsalted cashew nuts
25g 1 oz frozen peas
2 tbsp chopped parsley
Pinch of cayenne pepper
Salt and pepper, Fresh herbs to garnish 

METHOD

 Heat the olive oil and butter in a large frying pan or paella pan until the butter has melted. Add the chopped onion to the pan and sauté for 2-3 mins stirring until the onions have softened. Stir in the rice, turmeric, cumin, chilli powder, garlic, chilli peppers, corn cobs, olives and tomato and cook over a medium heat for 1 -2 mins stirring occasionally. Pour in the stock and bring the mixture to the boil. Reduce the heat and cook for 20 mins stirring. Add the cashew nuts and peas to the mixture in the pan and cook for a further 5 mins, stirring occasionally. Season to taste and sprinkle with parsley and cayenne pepper. Transfer to warm serving plates, garnish and serve immediately.

 

VEGETABLE CHOP SUEY (Serves 4)

INGREDIENTS

 2 tbsp peanut oil
1 onion chopped
3 garlic cloves chopped
1 green pepper diced
1 red pepper diced
75g broccoli florets
1 courgette sliced
1 carrot cut into matchsticks
100g 3 ½ oz bean sprouts
2 tsp light brown sugar
2 tbsp light soy sauce
125ml 4floz vegetable stock
Salt and pepper
Noodles or boiled rice to serve 

METHOD

 Heat the oil in a pre heated wok and the onion  and garlic and stir-fry for 30 seconds. Stir in the peppers, broccoli, courgette and carrot and stir fry for  further 2-3 mins. Add the bean sprouts, light brown sugar, soy sauce and vegetable stock. Season with salt and pepper to taste and cook for about 2 mins. Transfer the vegetables to serving plates and serve immediately with noodles or boiled rice.

 

 

SWEET & SOUR VEGETABLES & TOFU  (Serves 4)

INGREDIENTS

 1 tbsp peanut oil
2 garlic cloves crushed
1 tsp grated root ginger
50g 1 ¾ oz baby corn cobs
50g 1 ¾ oz mangetout
1 carrot, cut into matchsticks
1 green pepper cut into matchsticks
8 spring onions trimmed
50g 1 3/4oz canned bamboo shoots
225g 8oz marinated firm tofu cubed
2 tbsp dry sherry
2 tbsp rice vinegar
2 tbsp clear honey
1 tbsp light soy sauce
150ml ¼ pint vegetable stock
1 tbsp corn flour.
 

METHOD

 Heat the oil in a preheated wok. Add the garlic and grated root ginger and cook for 30 seconds stirring frequently. Add the baby corn cobs, mangetout, carrot and pepper and stir fry for 5 mins or until the vegetables are tender. Add the spring onions, bamboo shoots and tofu and cook for further 2 mins. Stir in the sherry, rice vinegar, vegetable stock and corn flour and bring to the boil, reduce the heat and simmer for 2 mins, transfer to serving dishes and serve immediately

 

CHICKPEA & VEGETABLE CASSEROLE (Serves 4)

INGREDIENTS

 1 tbsp olive oil
1 red onion halved & sliced
3 garlic cloves crushed
225g 8oz spinach
1 fennel bulb cut into eight
1 red pepper cubed
1 tbsp plain flour
450ml ¾ pint vegetable stock
85ml 3 fl oz 6tbsp dry white wine
400g 14oz can chickpeas drained
1 bay leaf
1 tsp ground coriander
½ tsp paprika
Salt & pepper
 

METHOD

 Heat the olive oil in a large flameproof casserole dish and sauté the onion and garlic for 1 minute; add the spinach and cook for 4 mins or until wilted. Add the fennel and pepper and cook for 2 mins stirring. Stir in the flour and cook for 1 minute. Add the stock, wine, chickpeas, bay leaf, coriander and paprika, cover and cook for 30 mins. Season to taste and serve immediately.

 

 

LEEK & HERB SOUFFLÉ` (Serves 4)

INGREDIENTS

 350g 12oz baby leeks
1 tbsp olive oil#125ml 4 fl oz vegetable stock
50g 1 ¾ oz walnuts
2 eggs separated
2 tbsp chopped mixed herbs
2 tbsp natural unsweetened yogurt
Salt & Pepper
 

METHOD

 Chop the leeks finely. Heat the oil in a frying pan and sauté the leeks for 2-3 mins. Add the stock to the pan and cook over a gentle heat for a further 5 mins. Place the walnuts in a food processor and blend until finely chopped. Add the leek mixture to the nuts and blend to form a puree, transfer to a mixing bowl. Combine the egg yolks, herbs and yogurt and pour into the leek puree. Season with salt and pepper to taste and mix well. In a separate mixing bowl whisk the egg whites until firm and peaks form. Fold the egg whites into the leek mixture. Spoon the mixture into a lightly greased 1 ½ pint ramekin dish and place on a warmed baking tray. Cook in a pre heated oven 180oC 350o F Gas mark 4 for 35 – 40 mins or until set. Serve immediately.

 

 

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