This week is national vegetarian week and to celebrate here are a few recipes which show that meat-free definitely doesn’t mean flavour free!

So whether you’re a full time vegetarians or just want to embrace the veggies side of life, it couldn’t be easier than with the recipes below:

  • Chickpea Tagine
  • Spinach, Ricotta & Pumpkin Cannelloni Carbonara
  • Luxurious Couscous
  • Crepes With Mushrooms
  • Broccoli And Pasta Bake
  • Lentil Loaf

CHICKPEA TAGINE

A tin of chickpeas can be turned into a gloriously delicious meal, by adding spices and vegetables.

Recipe serves: 4

Preparation Time 10 min

Cooking Time 30 min

INGREDIENTS

1tbsp vegetable oil

1 onion, sliced

1 red pepper, sliced

150g button mushrooms, sliced

15g fresh ginger, grated

1tsp turmeric

1tsp cumin

300g diced potatoes blanched until partially soft

220g can of chickpeas, drained

3 medium tomatoes, chopped

500ml water

1 Knorr Vegetable Stock Pot

1tbsp fresh chopped parsley

METHOD

Heat the oil in a large pan.

Fry the onion for a minute so it starts to soften.

Add the red pepper, button mushrooms and fry for another minute, then add ginger, turmeric, cumin and stir to incorporate all the spices.

Add the potatoes, tomatoes, chickpeas, water and Knorr Vegetable Stock Pot. Simmer for 30 minutes or until all the vegetables are tender and approximately half the liquid has gone making a light sauce.

Serve with chopped parsley.

SPINACH, RICOTTA & PUMPKIN CANNELLONI CARBONARA

A little bit of effort goes a long way. Make this yummy Cannelloni Carbonara with spinach, pumpkin and creamy ricotta tonight. TIP: A handful of healthy seeds will add to the taste and texture of this superb dish. How about lightly roasted sunflower or pumpkin seeds?

Recipe serves:4

Preparation Time 1 min

Cooking Time 45 min

INGREDIENTS

600g pumpkin

1tbsp oil

2 tbsp Flora Buttery

1 onion, finely diced

1 Knorr Herb Infusion Pot

1 egg

250g ricotta

250g frozen spinach, thawed and drained

200g cannelloni

1 tbsp flour

200ml water

1 Knorr Vegetable Stock Pot or Cube

300ml semi -skimmed milk

80g grated Parmesan cheese

METHOD

Preheat oven to 220°C,200°C fan, Gas mark 7 .

Lightly grease the baking dish. Cook the pasta following pack directions, until al dente. Drain.

Prepare the sauce.Heat the Flora Cuisine in a large frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, stir in the flour and cook for 2-3 minutes.

Next, add Knorr Mixed Herb Flavour Pot and tomatoes. Bring to the boil, add the olives and tuna and simmer for five minutes. Add the pasta and mix together well. Pour the mixture into a baking dish and sprinkle with grated cheese.

Bake for about 15 minutes until golden and bubbling.

COUSCOUS

Not just for vegetarians, this couscous recipe is a really light, tasty alternative, if you are looking for a new dish. Remember to use Knorr Reduced Salt Vegetable Stock Pots for extra flavour.

Recipe serves:4

Preparation Time 5 min

Cooking Time 20 min

INGREDIENTS

1 red onion, cut into 1cm cubes

1 courgette, cut into 1cm cubes

1 red pepper, cut into 1cm cubes

1 yellow pepper, cut into 1cm cubes

100g squash, cut into 1cm cubes

3 tbsp olive oil

375ml boiling water

1 Knorr Reduced Salt Vegetable Stock Cube

250g couscous

2 tbsp lemon juice

15g chopped fresh coriander

15g chopped fresh mint

METHOD

Preheat oven to 200°C, 180°C fan, Gas Mark 6.

Place the red onions, courgette, pepper and diced squash in a baking tray, add 2 tablespoons olive oil and place in oven for 20 minutes until vegetables are roasted and cooked. Mix occasionally to ensure even cooking.

Dissolve the Knorr Reduced Salt Vegetable Stock Cube in the boiling water and add to the couscous. Stir, cover and allow to stand for 5 minutes.

Mix vegetables and couscous together, add lemon juice and remaining olive oil and fluff with fork before serving.

Add fresh coriander and fresh mint and stir through.

Variation TIP: Garlic Couscous When adding the roasted vegetables add 1 Knorr Garlic Flavour Pot and stir in well. Variation TIP: Couscous with a hint of basil Stir in 1-1½ tablespoon of basil dressing with the lemon juice and olive oil.

CREPES WITH MUSHROOMS

These crepes, which are rolled up and covered with sautéed mushrooms and a rich cheese, make a tasty lunchtime treat. You can discover how to make a perfect crepe here.

Recipe serves:8

Preparation Time 20 min

Cooking Time25 min

INGREDIENTS

250g button mushrooms or other mushrooms like Portobello, porcini, sliced

150g shredded cheese (choose your favourite: Swiss, Gruyere or blue)

1tsp butter for baking dish

Salt and pepper to taste

Chopped thyme or parsley to taste

12 crepes

METHOD

Sauté mushrooms with 1tbsp butter for 5–10 minutes; add the herbs, salt and pepper to taste.

Spoon the mushrooms down the centre of each crepe and top with shredded cheese. Roll up crepes and arrange side by side in a buttered shallow baking dish.

Cover the baking dish with foil and heat until cheese melts, about 15 minutes.

LENTIL LOAF

Lentil Loaf is a really cheap but satisfying meal and is delicious served with mashed potatoes and lashings of gravy.

Recipe serves:4

Preparation Time 10 min

Cooking Time 45 min

INGREDIENTS

300g red or yellow lentils

850ml vegetable stock made from Knorr Vegetable Stock Cube

2 onions, finely chopped

2 cloves garlic, minced

3tbsps olive oil

300g dry breadcrumbs

1 carrot, finely chopped

1 courgette, finely chopped

6tbsps Hellmann’s ketchup

½tsp sage

½tsp oregano

METHOD

Pre-heat oven to 220°C, Gas Mark 7. In a large soup pot simmer the lentils in broth for about 30 minutes. Drain and mash until half mashed.

Sauté the onion and garlic in olive oil for 4–5 minutes until soft. Do not burn.

Add carrot and courgette and cook for 5 more minutes. Combine the lentils with vegetables, breadcrumbs, ketchup and herbs. Mix well. Add broth if necessary. Lightly grease the loaf pan with olive oil.

Place the mixture in a loaf pan. Drizzle a bit of ketchup on top. Bake for 1 hour. Allow to cool before serving.

BROCCOLI AND PASTA BAKE

Pasta, veg and cheese are a classic combination and this dish makes for a filling and warming meal that’s really quick to cook up.

Recipe serves:4

Preparation Time 20 min

Cooking Time 20 min

INGREDIENTS

400g penne or any other shape pasta

250g broccoli florets cut in half, stalks chopped

1 Knorr Vegetable Stock Cube

250ml of cheese sauce

200ml milk

100g grated Gruyere, Swiss or Cheddar cheese

A handful of parsley, chopped

4tbsps fresh white breadcrumbs

½tsp dry thyme or oregano

METHOD

Boil the pasta and broccoli for about 7 minutes, drain, and reserve the liquid.

Dissolve the Stock Cube in 400ml of the reserved liquid, pour the prepared cheese sauce, milk, and herbs, bring to the boil and whisk in ½ cheese.

Stir in pasta, broccoli and parsley. Pour into shallow casserole dish, mix in remaining cheese and breadcrumbs, and bake in the oven for 10–15 minutes using the top grill. Do not let the cheese burn.

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