Lenten Vegetarian Recipes for Families
Baked Spinach Ziti
- 500 g Pasta (spiral/penne)
- 1 can diced/whole tomatoes
- 1 tsp chili flakes
- 2 onions diced
- 3 sticks celery diced
- ½ bulb of garlic diced (or 2 tbps garlic paste)
- 1 large bunch of spinach chopped roughly
- ½ cup thickened cream
- Salt and pepper to taste
- Boil the pasta till it is almost fully cooked (about 8mins in boiling water). You must keep the pasta slightly undercooked because the final cooking process will bring it to completion later. Drain and keep cool.
- In a medium size nonstick pan, slow fry in 3 tbps of oil on a medium heat: onions, celery and chili flakes till the onions are cooked and the celery has lost its colour. Keep the ingredients moving in the pan to avoid the onions caramelising.
- Stir in the garlic and tomatoes and cook till the tomatoes are broken down and the garlic is translucent. There should be a gravy forming with the tomato juice. Add ½ cup of water to the pan to de-glaze the base.
- Simmer the sauce for 10 mins to intensify the flavours. Add salt and pepper to taste.
- Add the spinach to the pan and let it wilt. Continue to stir the gravy mix and spinach for 1-2mins. Add the thickened cream and stir to combine. Add more salt/pepper if necessary.
- Add pasta to the pan and bring it to a high heat so the sauce is bubbling and the pasta is heating up again. This will cook the pasta to completion. Continue to stir the pasta for 1-2 mins without letting it burn on the edges.
- In an oven-proof dish place the mixed pasta inside and bake for 10-15mins at 200oC (180oC fan forced) this will complete the cooking process for the pasta. For an optional garnish, add some basil leaves and top with a grating of parmesan cheese.
- Serve with a fresh leafy salad for refreshing sides
Serves 4-6 people
Creamy Potato Lasagne
- 5-10 potatoes sliced thinly (this will take the place of the pasta sheets
- 5 carrots diced
- 2 large capsicums diced
- 1 large brown onion diced
- ½ bulb of garlic diced (or 2 tbps garlic paste)
- 500 g spinach leaves
- 2 cups grated cheese (of your preference)
- 700 ml pasata (or crushed tomatoes with juice)
- 1 zucchini sliced thinly (to cover the base)
- 1 cup thickened cream
- Salt and pepper to taste
- In a non-stick pan, sauté on a medium heat: onions, garlic, carrots, capsicums and spinach till the vegetables are all cooked (not completely cooked, just stir fried). Continue to stir for 5-10 mins and set aside
- In the same pan, on a medium heat add tomato pasata, cream and cheese. Stir till cheese has melted and the sauce appears to be darker as the tomatoes cook. Set aside to cool but not harden
- Pre-heat oven to 200oC (180oC fan forced) and lightly grease a deep baking dish with oil spray/butter.
- Place a layer of zucchini on the base of the dish and season with salt and pepper. Top that layer with the tomato-cheese mix. Add two layers of sliced potatoes, enough to cover any gaps.
- Repeat the layering process using all the ingredients, ending with potato on the top. Sprinkle grated cheese before baking (optional)
- Bake covered for 35-40 mins at 200oC (180oC fan forced) or until the potato is cooked completely (use a skewer to pierce). Uncovered, bake for 5 mins switching to grill to brown the top and evaporate any other liquid.
Serves 5-10 people (add more or less ingredients depending on the size of your baking dish and the number of people being served)
Green Vegetable and Feta Pie
- 2 sheets frozen shortcrust pastry (thawed)
- 1 large brown onion finely diced
- 2 cloves of garlic crushed
- 300 g spinach/leafy salad pack mix
- 300 g beans diced
- 200 g peas
- 100 g crumbled feta
- 1/3 cup milk
- 4 eggs
- Preheat oven to 190oC (170oC fan forced)
- Place pastry between two sheets of baking paper and place over a pie dish. Peel off the top layer and pinch the edges for a decorative pattern.
- In a non-stick pan over medium heat, add onion, garlic, beans and peas and cook for 5-10 mins or until the beans have softened. Add spinach/leaves mix and wilt with residual heat. Keep stirring to prevent caramelising. Cool mixture for 10 mins
- Place vegetable mix in a bowl, add feta cheese. Whisk milk and eggs together and add to the vegetable mix. Season with salt and pepper to taste. Stir mix until it is well combined and pour into the pie pastry base.
- Bake for 45-50 mins or until the mix is golden brown and set hard (use a fork for testing). Stand aside to cool for 10 mins before serving.
Serves 6-8 people
Mixed Vegetable Curry
- 2 tbps oil
- 1 onion sliced
- 3 carrots, thickly sliced
- 3 large potatoes, cut into pieces
- 1/2 head cauliflower, cut into florets
- 1 small eggplant, thickly sliced/cubed
- 1 tsp garam masala
- 1/4 tsp ground turmeric
- 2 tsp fennel seeds
- 1/4 tsp chilli powder
- 3 garlic cloves, finely chopped
- 3 cm piece fresh ginger, roughly chopped
- 400 g can tomatoes/4 fresh tomatoes diced
- 1 cinnamon stick OR 1 tsp cinnamon powder
- Fresh coriander leaves, to serve
- Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 8 minutes or until softened.
- Add carrot and potato. Cook, stirring occasionally, for 5 minutes. Add cauliflower and eggplant. Cook for 1 minute.
- Add garam masala, turmeric, fennel seeds, chilli, garlic and ginger. Cook, stirring, for 2 minutes.
- Add tomato, cinnamon and 1 cup cold water to vegetables. Bring to a simmer. Reduce heat to low.
- Simmer, covered, for 20 minutes. Remove lid. Simmer for 15 minutes or until vegetables are tender. Season with salt and pepper to taste.
- Sprinkle with coriander and serve
Serves 4-6 people
- 70 g (1/3 cup) hulled millet OR couscous
- 250 ml (1 cup) water
- 1/4 cauliflower, cut into florets
- 150 g (1 cup) frozen peas
- 2 large eggs/3 small
- 125 g (1/2 cup) fresh ricotta cheese
- 80 ml (1/3 cup) milk
- 75 g (1/2 cup) plain flour
- 1 teaspoon ground cumin
- 2 teaspoons grated lemon rind
- 2 tablespoons chopped parsley
- 1/4 cup chopped mint leaves
- 2 tablespoons olive oil
- 180 g (2/3 cup) natural yoghurt
- 100 g spinach leaves
- Lemon wedges, to serve
- Heat a saucepan over medium-high heat. Add millet/couscous and stir for 2 minutes until aromatic. Add water and bring to boil. Reduce heat to low, cover and simmer for 20-25 minutes or until water is absorbed. Set aside, covered, for 5 minutes. Fluff grains with a fork. (for couscous follow recipe on the box for absorption times)
- Cook cauliflower in boiling water for 5-6 minutes, adding peas in last 2 minutes. Drain well and coarsely mash with fork and let it cool.
- Whisk eggs, ricotta and milk in a large bowl. Gradually whisk in flour and cumin. Stir in millet/couscous, cauliflower mix, rind, parsley and 2 tablespoons of mint.
- Heat oil in frying pan over medium-high heat. Cook 1/4 cup portions of mixture for 3 minutes each side until golden, making 12 fritters.
- Add remaining mint to yoghurt for a dip (optional)
- Serve fritters with yoghurt mixture, spinach and lemon.
Serves 3-5 people (can be eaten as a snack or side dish)
- 6 red capsicums, halved lengthwise, seeded, stems left intact
- 1/2 bunch thyme
- 6 cloves garlic, thinly sliced
- 4 tbps olive oil
- 200 g (1 cup) basmati rice
- 190 g (1 cup) quinoa
- 200 g (1 cup) lentils
- 55 g (1/3 cup) currants
- 60 ml (1 tbps) white vinegar
- 1/2 lemon, juiced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 cup chopped parsley
- 100 g Fetta, crumbled
- Preheat oven to 220 C. Place capsicums, cut-side up, in a roasting pan. Scatter with thyme and one-third of the garlic, then drizzle with 2 tablespoons oil. Season with salt and pepper. Roast for 20 minutes or until tender then discard thyme.
- Meanwhile, place rice and quinoa in a bowl, cover with cold water and set aside to soak for 15 minutes.
- Cook lentils in a saucepan of boiling salted water for 15 minutes. Drain rice and quinoa then add to lentils with remaining garlic. Cook for 15 minutes or until lentils, rice and quinoa are tender. Drain.
- Meanwhile, place currants, vinegar, lemon juice, paprika, cumin, parsley and remaining 80 ml (1/3 cup) oil in a large bowl. Season and stir to combine.
- Add rice mixture to currant mixture and toss to combine. Spoon into roast capsicums and scatter with feta. Serve immediately or keep in a container in the fridge for up to 1 day.
Serves 6-10 people
- 1 tbs olive oil
- 1 brown onion finely chopped
- 2 garlic clove finely chopped
- 1/4 tsp ground chilli (optional)
- 400 g canned diced tomato
- 450 g refried beans
- 125 mls vegetable stock (liquid)
- 400 g red canned kidney beans drained rinsed
- 250 g cheddar cheese grated
- 230 g corn chip
- 1 avocado large mashed peeled
- 1/3 cup light sour cream
- Fry onion, garlic and ground chillies (optional) in large saucepan over medium heat.
- Cover and cook, stirring occasionally, for 5 minutes or until the onions are softened.
- Add tomatoes, refried beans and stock; stir to combine.
- Bring to the boil and then simmer, uncovered, stirring occasionally for 15 minutes. Stir in the kidney beans.
- Preheat oven to 200 C.
- Sprinkle a little cheese over the base of 4 ovenproof dishes. Spoon the bean mixture evenly over the cheese.
- Arrange the corn chips over the top and sprinkle with the remaining cheese.
- Bake for 5 minutes or until the cheese has melted.
- Combine avocado and sour cream in a small bowl.
- Remove the nachos from the oven, top with the avocado mixture and serve immediately.
Serves 4 people