Creamy Roasted Beetroot Risotto with Feta and Dill
Roast 500 g of beetroot while arborio rice simmers in wine and stock, then finish with lemon and feta. A vegetarian risotto ready in about 55 minutes....
Oven-Baked Smoky Black Bean Sweet Potato Enchiladas
Roast sweet potatoes, fold them with smoky black beans, and finish these oven-baked enchiladas under chipotle sauce. Vegetarian and make-ahead friendly....
Charred Pepper Halloumi Traybake with Smoky Chickpeas
Roast sliced peppers, red onion and chickpeas at 220 C until blistered, then add halloumi for a charred pepper traybake that's a full meal on one pan....
Grilled Courgette Fritters with Feta and Lemon Yogurt
Grill courgette slices, fold them into feta batter, and pan-fry a dozen fritters with crisp edges. Eats like a full meal with lemon-garlic yogurt....
Spiced Pumpkin and Sage Risotto with Crispy Sage Butter
Stir pumpkin purée, smoked paprika and nutmeg into arborio rice for a risotto that comes together in about 45 minutes, with crispy sage butter on top....
Easy Crispy Polenta Squares with Roasted Ratatouille
Roast eggplant, zucchini and peppers while firm polenta squares crisp in the same oven. Vegan, make-ahead, and about 50 minutes on the day you cook....
Baked Wild Mushroom and Spinach Crepes with Gruyère
Bake wild mushroom and spinach crepes with Gruyère in a 9x13 dish: 8 thin crepes, a garlicky filling, and every part can be made 3 days ahead....
Roasted Tomato Lentil Bolognese with Garlic and Basil
Roast plum tomatoes at 220 C, simmer with green lentils, and pulse into a chunky vegan bolognese that feeds four and reheats well....
Grilled Aubergine Parmigiana with Basil Tomato Sauce
Grill 1 cm aubergine slices, layer with basil tomato sauce and mozzarella, then bake 25 minutes for a lighter parmigiana that holds its shape....
Roasted Mushroom Pasta with Garlic Butter and Thyme
Roast cremini mushrooms and a head of garlic at 220 C, then toss with pasta and butter. Comes together in about 40 minutes with a sheet pan and one pot....
Spiced Cauliflower Chickpea Bake with Tahini Drizzle
Roast cauliflower and chickpeas with cumin and smoked paprika, then bake under tahini-yogurt sauce until edges char. Done in 50 minutes....
Crispy Pan-Fried Tofu with Black Bean Garlic Sauce
Pan-fry cornstarch-coated tofu until crackly-crisp, then toss in a glossy fermented black bean garlic sauce. Ready in about 30 minutes....
Creamy Roasted Squash Lasagna with Sage Butter Sauce
Roast butternut squash with sage, then layer it into a creamy bechamel lasagna baked until bubbly and golden on top....
Smoky Charred Broccoli Almond Pesto Pasta with Lemon
Char broccoli in a cast-iron skillet, toss with almond pesto and lemony pasta water for a smoky, 40-minute vegetarian dinner....
Crisp-Edged Roasted Beetroot Falafel with Tahini Sauce
Roast beets, blend with chickpeas and bake until crisp-edged, then finish with lemony tahini for a make-ahead vegetarian dinner....
Smoky Lentil Shepherd Pie with a Golden Mash Crust
Simmer smoky lentils with paprika and veggies, top with buttery mash, then bake until golden for a make-ahead vegetarian dinner....
Grilled Vegetable Stacks with Goat Cheese and Basil
Grill zucchini, eggplant, and bell pepper, then layer with goat cheese and a balsamic glaze for a smoky, meatless dinner that eats like a full meal....
Creamy Roasted Pumpkin Risotto with Crispy Sage Leaves
Simmer creamy risotto with roasted pumpkin puree, parmesan, and butter-fried crispy sage leaves for a fall dinner ready in under an hour....
Golden Roasted Cauliflower Steaks with Chimichurri
Roast cauliflower steaks at 425 F/220 C until edges caramelize, then top with a garlicky parsley chimichurri for a smoky, plant-based main....
Grilled Halloumi Tacos with Spicy Mango-Lime Salsa
Grill halloumi until char-striped, then tuck into tortillas with mango-jalapeño salsa for a 25-minute vegetarian taco night....