Sure, it’s trendy and very much part of the Instagram-able food vibe. But eating a more plant-based diet has now gone past the realm of hummus-loving hipsters as we realise just how beneficial it is to cut out some meat.
That’s thanks to the fact that there are now so many tasty vegetarian recipes available and you don’t to settle for grey cauliflower, mac and cheese and vegetable soup.
Plant-based eating has certainly developed tremendously over the years and recipes are now complex flavour bombs with interesting textures and tastes.
Here we offer a few of them. Even the most ardent of meat lovers will be coming back for more once their tastebuds have been tantalised by these mouth-watering vegetarian dishes.
For a delicious finish, squeeze the milk from the bread, then add the bread and eggs to the mushroom mixture and mix through.
Bake the nuggets for 15 minutes, then turn over and bake for another 10 minutes or until golden. Finish with rocket and serve with the tomato sauce.
To serve, cover the frikkadels with the tomato pasta sauce and serve on the spaghetti with the pecorino shavings and basil.
Press all the ingredients for the mashed potatoes together until fine and smooth. Season with salt and use to top the pie mixture in the ovenproof dish or divide the pie mixture into smaller dishes. Cook under the grill for 10 minutes and serve.
Bake for 35-40 minutes or until the egg custard has set. Serve with a side dish of your choice.
Arrange the pies on the prepared baking sheet. Make a small slit on top of each pie and brush lightly with the egg mixture. Place a bay leaf on top if you like and bake the pies for 20-30 minutes or until golden and cooked.