Vegetarian Week | Part 2

This post is continued from my previous one. You may already know that last week I completed a vegetarian week to see if it would work with me and my family, and so far it has. Here are the rest of the meals I made during the week.

Chickpea and Aubergine Moussaka

Ingredients (serves 4):

125g of chickpeas in water

2 large aubergines

1tbsp olive oil

1 onion, chopped

2 garlic cloves, chopped

400g tomato pureed

2tsp dried oregano

1tsp chopped mint

1 1/2 tbsp tomato puree

1tsp cumin seeds

150ml natural yogurt

1 egg, beaten 

Soy sauce, to taste

Prick and trim the aubergines and bake in the oven at 180C for 20 mins then slice. Gently fry the onion for 5mins, then add the garlic and cook for 1 more minute. 

Add the tomatoes, oregano, mint, tomato puree and chickpeas to the pan. Gently gook for 10 mins and season with soy sauce. Mix the cumin seeds, egg and yogurt in a separate bowl.

Grease a deep 2 pint oven proof dish and layer the aubergine, chickpea mixture and then aubergines again. Top with the yogurt mixture. Bake in the oven at 180C for 25 mins.

Spaghetti with Vegetable Ragu

Ingredients (serves 5):

1 onion, finely sliced

2 celery sticks, chopped

2 carrots, chopped

4 garlic cloves, crushed

1tbsp of both tomato puree and balsamic vinegar

250g of diced vegetables, I used mushrooms and red pepper

50g red lentils

2 400g cans of chopped tomatoes with basil, or add a sprinkle of basil

250g of your favourite pasta, I used spaghetti

Add the onion, celery and carrot to a pan on a medium heat with 1tbsp of water. Leave to cook until soft, stirring occasionally, this took about 7 mins for me.

Add the garlic, tomato puree and balsamic vinegar, cook for 1min. Then add the vegetables, lentils and chopped tomatoes. Cook on a simmer for 20 mins, meanwhile boil your chosen pasta according to their directions.

Season the ragu, drain the pasta and dish out into serving plates. Sprinkle Parmesan on top if you wish.

Spicy vegetables and Quinoa Laksa

Ingredients (serves 4):

1 onion, sliced

4tbsp vegetarian karma curry paste

1/2 litre milk

750g mixed frozen veg

175g quinoa

Simmer the onion and curry paste in a large pan with a bit of water for 5 mins, meanwhile heat the milk in the microwave.

Add the vegetables and quinoa while stirring in the milk. Bring to a boil then leave to simmer for 10mins until the quinoa is cooked.

Season and serve with warm naan bread (mine was homemade).

These were the final recipes of my vegetarian week. Remember, anyone can cook these meals, they're remarkably easy and simple.

Francesca Rose x