Recipes

Quick and Easy Vegetarian Recipes with Denby

The festive break is approaching! Not only is that turkey dinner you’ve been waiting for all year finally in arms reach, but you’re likely getting some down time to spend with friends and family. It can be so easy in the hubbub of everyday life, work, stresses and everything else to cut corners when it comes to meal time, but this festive break is the perfect opportunity to rectify this. We teamed up with the tableware and cookware experts at Denby pottery to treat you to some quick, easy and wholesome vegetarian recipes that you can take into the new year with ease. No more deliberating over that meal deal or picking up that ready meal on the way home from work!

#1 Butternut Squash and Bean Stew

Vegetarian Recipes

Ingredients

  • 1.5 lt of vegetable stock
  • 2 cans of tomatoes
  • 1 can of bertolli beans
  • 1 can of white cannellini beans
  • 1 can chickpeas
  • 3 tbsp. tomato paste
  • 1 tbsp. brown sugar
  • 1 butternut squash
  • 3 sweet potatoes
  • 2 tsp. Baharat
  • 1/4 tsp. mild chilli powder
  • 1 cinnamon stick
  • Large pinch of saffron
  • Hand full of flat leaf parsley
  • Salt/ pepper
  • Olive oil

Method

  • Preheat the oven to 180c (350f)
  • Peel and chop the squash and sweet potatoes. Toss in olive oil and spread on a baking  tray and bake for 25 minutes until tender
  • Finely chop and fry the onion until soft then add the garlic.
  • Next, add the spices and  tomato puree, then add the stock, chickpeas, beans, lentils, pearl barley and tinned  tomatoes and sugar
  • Place in a preheated oven for 45 minutes – Serve with spoonful’s of yogurt.

Recipe courtesy of @twiggstudios

What You’ll Need

 #2 Harissa Spiced Cauliflower Soup

Vegetarian Recipes

Ingredients

  • 1 cauliflower
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 2tbsp olive oil
  • 4tsp harissa spice
  • 1/2tsp fresh thyme
  • 1 ltr vegetable stock
  • 100ml double cream
  • 1 tin chickpeas, drained

Method

  • Start by chopping the cauliflower, then add 1 tbsp of the olive oil into a large saucepan  and gently fry the onions and garlic until soft.
  • Add 2tsp of the harissa spice, fresh thyme and 3/4 of the cauliflower and continue  frying for approx 5 minutes.
  • Pour in the vegetable stock, simmer for 15-20 minutes until the cauliflower has  softened. Leave to cool slightly before blending.
  • Whilst the soup is cooking, toss the last of the cauliflower with 1 tsp of harissa spice  and roast in the oven until soft. About 200°C / 180°C fan / Gas 5.
  • Put the chickpeas into a frying pan and cook over a medium heat until they start to  char a little. Add the tsp of the harissa spice and continue to cook for 2 minutes, then  leave to cool.
  • Blend the cooled soup until smooth with the double cream and sprinkle salt and  pepper to taste.
  • Serve the soup in bowls, topped with the roasted cauliflower, chickpeas and thyme.

What You’ll Need

#3 Boxing Day Frittata

Vegetarian Recipes

Ingredients

  • 12 free-range eggs
  • sea salt and black pepper
  • large handful chopped herbs – parsley, thyme and rosemary
  • 2 tsp butter
  • 2 tsp olive oil
  • leftover sprouts
  • leftover roast carrots and parsnips
  • leftover smashed potatoes or roasties
  • leftover roasted shallots
  • leftover sautéed leeks
  • leftover savoy cabbage or kale
  • large handful grated Parmesan

Method

  • Break the eggs into a large bowl and season well with salt and pepper. Add most of the chopped  herbs (reserving a few for garnish) and a tablespoon of cold water then beat with a fork until well  combined
  • Heat your Denby Shallow Casserole over a low heat for a few minutes while you chop all the vegetables into bite-sized pieces
  • Turn up the heat to medium then add the butter and oil to the casserole and swirl it around until melted.
  • Pour the egg mixture into the pan and leave for about 30 seconds or so until it starts  to bubble around the edges. Add the chopped vegetables. Use a wooden spoon to gently pull in  the egg form the edges as it starts to cook, mixing in the vegetables a little at the same time, then  leave it to cook for about 6-8 minutes
  • Make sure the heat isn’t too high or the base will cook before the middle is set. You may need to  turn the heat down a little. Heat the grill to medium-low
  • When it looks like the middle of the frittata is almost set but not quite, sprinkle over the grated parmesan cheese. Use oven gloves to transfer the dish under the grill and cook for a minute or two until the cheese melts and the middle is set
  • Sprinkle over the rest of the herbs and take to the table to serve – remember to place it on a  heat proof mat as the base of the casserole dish will be very hot.

What You’ll Need

SHOP ALL DENBY CAST IRON >>>

 

Recipes and Images courtesy of Denby



Emma Bowkett

Emma Bowkett

Writer and expert


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