Ready to shake up your weekly menu? These 4 vegetarian recipes are anything but ordinary! From a golden mushroom, asparagus and pea tart to a creamy cauliflower mac and cheese – these veggie meals are packed with flavour, fun and flair. 

 

1. Mushroom, asparagus and pea tart  

 

Ingredients 

1 roll puff pastry, defrosted
250g cultured cream
2 tsp wholegrain mustard
2 Tbsp chopped fresh parsley or coriander
Salt and milled pepper
1 bunch asparagus tips, trimmed
1 punnet (250g) white button mushrooms, sliced
½ cup frozen peas
3 Tbsp melted butter  

 

Method 

1. Preheat oven to 200°C. 
2. Roll pastry out onto a lightly floured surface to about2mm  
3. Press the pastry into a greased23cm rectangular loose-bottomed tin. Prick the base with a fork. 
4. Combine crème fraîche, mustard and herbs. Season well. 
5. Spread mixture over pastry base and bake for 10 minutes. 
6. Add asparagus and mushrooms, then bake for 15-20 minutes and remove from the oven. Season. 
7. Scatter with peas, drizzle with butter and return to the oven for another 5-8 minutes. 
8. Slice and serve while warm. 

Recipe and photographs: courtesy of Fresh Living magazine. 

 

2. Chunky baba ganoush with onion rings  

 

Ingredients  

For the baba ganoush   

4 medium brinjals
2 whole garlic cloves
2 Tbsp olive oil
Salt and milled pepper, to taste  

For the onion rings   

6 Tbsp flax seeds, blended to a flour
7 Tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds, for crumbing 

For the tomato paste   

1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli, to taste  

To serve   

Olive oil
Chilli, chopped
Bread or crackers  

 

Method  

1. For the baba ganoush, preheat the oven to 180°C. Create 2 foil parcels, each with 2 brinjals a garlic clove. Drizzle with oil, season well and wrap tightly. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside. 
2. For the onion rings, mix flaxseed flour with the water. This will be your “egg wash”. Dip the onion slices in the egg wash, then the flour to form a coating. Dip in flax seeds for a crispier  Fry the onions in 180°C oil for roughly 4-6 minutes, until golden and crispy. Leave in a warm oven until ready to serve. 
3. For the tomato paste, place all the ingredients in a blender and blend until smooth. Season with salt and pepper. 
4. To serve, place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread. 

  

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto 

 

3. Cucumber goddess sandwich   

 

Ingredients  

For the mayonnaise pesto   

¼ cup mayonnaise 
2 Tbsp basil pesto  

 

To serve   

4 slices seeded brown bread, toasted 
½ large cucumber, thickly sliced 
1 avocado, sliced 
Handful lettuce, washed 
Small handful micro herbs 
1 lemon, juiced 
Salt and milled pepper   

 

Method  

1. Combine mayonnaise and pesto.  
2. Spread two slices of bread with pesto mayo and top each with a layer of cucumber,avocado, lettuce and herbs.   
3. Finish each sandwich with a drizzle of lemon juice and seasoning. Close with remaining toast to create a sandwich.  

 

Chef’s tip: Bulk up this sandwich with shredded rotisserie chicken, ham or roast beef for a more substantial lunch.    

 

Words: Chad January
Photography: Zhann Solomons   

 

4. Cauliflower mac and cheese   

 

Ingredients   

2 Tbsp butter 
2 Tbsp olive oil 
1 onion, chopped 
2 cloves garlic, chopped 
3 sprigs each thyme and rosemary 
1 large cauliflower, broken into florets 
2 cups milk 
1 cup cream 
2 cups grated Cheddar 
1 packet (500g) macaroni, cooked
1 punnet vine or cherry tomatoes 
3 slices crusty bread, torn into chunks    

 

Method   

1. Preheat oven to 200°C.  
2. Heat butter and oil in a pan and sauté the onion until golden. 
3. Add garlic, herbs and ¾ of the cauliflower and fry for 1 minute. 
4. Pourin milk and cream, then simmer gently for about 10-15 minutes or until liquid is reduced by half.  
5. Mash cauliflower to create a sauce and stir through the cheese.  
6. Toss pasta through sauce and transfer into a greased ovenproof dish.  
7. Top with tomatoes and bake for 15-20 minutes or until golden and cheese has melted.

 

Recipe & photographs: courtesy of Fresh Living magazine 

Also read: Cosy vegetarian weeknight dinners (in under an hour)