Platter of vegetarian food

Our favourite vegetarian recipes

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It’s well known that more and more families are choosing vegetarian options at mealtimes. That’s why we’ve prepared this selection of simple vegetarian recipes to make in your caravan with ingredients from our on-site supermarkets.

Eating vegetarian needn’t be limiting and there are so many delicious options out there. So, whether you’re full-time veggies, or just want to take a break from meat, check out these tasty vegetable-based recipes for inspiration.

Easy Shepherd's Pie 

Easy Shepherd's Pie 

Shepherd’s pie is a classic British comfort food, and this no-fuss recipe is both hearty and filling. It keeps well too, so increase the recipe size and you may even have leftovers for the next day!

Prep: 15 mins
Cook: 1 hour
Serves: 4 people
Ingredients:

  • 1 tbsp sunflower oil

  • 1 onion, chopped

  • 2-3 medium carrots, chopped

  • 500g pack lamb mince (or vegetarian alternative)

  • 2 tbsp tomato purée

  • 1 tbsp Worcestershire sauce

  • 1 beef (or vegetable) stock cube

  • 800g potatoes, cut into chunks

  • 80g butter

  • 50ml milk

Method: 

Step 1 
Heat the oil in a saucepan to a medium heat, then soften the onion and carrots for 3-4 mins.

Step 2 
When soft, turn up the heat and crumble in the lamb mince and brown, tipping off any excess fat as you do so. Add the tomato purée and a dash of Worcestershire sauce, then continue to fry for a few more mins.

Step 3
Pour over the beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

Step 4
Meanwhile, heat your oven to 180C/fan 160C/gas 4. Cut the potato into chunks and boil in salted water for 10-15 mins until tender. Drain, then mash with the butter, milk and some seasoning.

Step 5
Put the mince into an ovenproof dish, top with the mash and bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. Then leave to stand for 5 mins before serving.

 



Simple Mushroom Risotto

Simple Mushroom Risotto 

Simple but effective, this creamy, mushroom risotto is packed with umami flavours and is utterly mouth-wateringly delicious. It’s enough to convert even the staunchest of mushroom haters.

Prep: 10 mins
Cook: 25 mins
Serves: 4 people
Ingredients:

  • 1 vegetable stock cube

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 250g chestnut mushrooms, roughly chopped

  • 300g risotto rice

  • 1 x 175ml glass white wine

  • 25g butter

  • Handful parsley leaves, chopped

  • 50g parmesan or other hard cheese

Method: 

Step 1 
Heat 2 tbsp olive oil in a frying pan on a medium heat. First add the onion, then the garlic, and fry for about 5 mins until soft.

Step 2 
Stir in the chestnut mushrooms, season well, and continue to cook for 8 mins until the mushrooms have also softened.

Step 3
Tip 300g risotto rice into the pan and cook for 1 min. Pour in the white wine and let it bubble so the alcohol evaporates.

Step 4
Prepare your stock according to the packet instructions and pour a quarter into the rice. Simmer the rice, stirring often, until it has absorbed all the stock. Add about the same amount of stock again, simmer and stir, then repeat this process until all the stock has been used up. At this point the rice should be almost fully cooked. If it’s still uncooked, you can add a splash of water.

Step 5
Take the pan off the heat then leave the rice to take up any excess liquid as it cools a bit. Add a knob of butter and give the risotto a final stir. Serve into bowls and scatter over your grated hard cheese along with a handful of chopped parsley.

 



Veggie Enchiladas 

Veggie Enchiladas 

Host a Mexican night with these simple vegetarian enchiladas. This fun, cheesy dish is sure to be a crowd pleaser.

Prep: 10 mins
Cook: 30 mins
Serves: 4 people
Ingredients:

  • 1 tbsp olive oil

  • 2 onions, chopped

  • 250g carrots, grated

  • 2-4 tsp chilli powder (adjust according to your spice tolerance!)

  • 2 x 400g cans chopped tomatoes

  • 2 x 400g cans of mixed beans or lentils (or 1 of each), drained

  • 6 small tortillas (white or wholemeal, according to your taste)

  • 200g natural yoghurt

  • 50g cheddar cheese (or vegan alternative), grated

Method: 

Step 1 
Begin by making the bean chilli. First, heat the oil in a large frying pan to a medium heat. Soften the onions and carrots for 5-8 mins. Sprinkle in the chilli powder and cook for a further minute. Pour in the tomatoes and beans and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring intermittently, until thickened. Remove from the heat and season to taste.

Step 2 
Spread a spoonful of the bean chilli over an ovenproof dish. Fill the tortillas with a few tbsp of chilli mixture on a separate board and fold to seal. Place them into the ovenproof dish and cover with another layer of the remaining chilli.

Step 3
Heat grill to high. Mix the yoghurt and grated cheese together and spoon over the enchiladas. Grill for a few mins until the top turns golden and bubbling. Serve with a crispy, refreshing salad.

 



Quorn Bolognaise

Quorn Bolognaise

Make the most of Quorn mince with this easy veggie bolognese recipe. Why not double the recipe and cook a large batch to freeze so you can enjoy more holiday time?

Prep: 10 mins
Cook: 40 mins
Serves: 4 people
Ingredients:

  • 2 tbsp olive oil

  • 300g Quorn mince

  • 200g mushrooms, diced

  • 1 onion, finely diced

  • 2 garlic cloves, chopped or crushed

  • 100g carrots, grated

  • 2 x 400g tinned tomatoes

  • 400ml vegetable stock

  • 400g spaghetti

  • Hard cheese of your choice (such as parmesan), grated to serve (optional)

Method: 

Step 1 
Add a tablespoon of oil to the saucepan and turn the heat to medium. Add the onions and cook slowly until softened and translucent. Add the garlic and cook for another two minutes. Then, add the grated carrot and Quorn mince into the saucepan. 

Step 2 
Add the tomatoes to the pan and stir well to mix. Pour in the stock, then reduce the temperature and simmer gently for 30-40 minutes, or until the sauce is thick and rich. 

Step 3
Heat a large saucepan of water and add a pinch of salt. Add the spaghetti and cook according to the packet instructions. 

Step 4
Once the spaghetti is cooked through, drain it, and pour the bolognaise sauce over the top. Season to taste and top with the grated cheese.