This week is National Vegetarian Week. It celebrates the pleasures of a meat-free diet and raises awareness for vegetarianism.
Here are some of our favourite vegetarian dishes, we hope you love them too.
Creole Black Bean Burger
Recipe (serves 4)
Black beans are filling, healthy and packed with proteins and vitamins. We’ve put together the perfect recipe to make an easy and delicious burger. Its quick to make for ideal for a healthy meal any day of the week.
100g chopped mushrooms
1 chopped small onion
400g tinned black beans, drained
1 chopped red pepper
3 finely sliced spring onions
4 brioche buns
15g fresh chopped garlic
30g fresh chopped coriander
30g fresh chopped parsley
10g smoked paprika
5g dried thyme
- Put the mushrooms, onion, garlic, black beans, pepper, spring onion, sweetcorn, coriander, parsley, paprika and thyme into a blender. Pulse until the ingredients are mixed but still have texture, do not blend into a puree. Season to your taste with salt and pepper.
- Put the mixture into a bowl and add 50g of the plain flour. Take the mixture in your hand and form into four patties.
- Take the rest of the flour, beaten egg and polenta and put them into three separate bowls. Dip each of the patties into the flour, then into the egg then into the polenta to coat.
- Shallow fry the patties until golden brown on both sides, then put in a hot oven to heat through. Spread mayonnaise on the bun and serve how you like, we suggest with cheese, salad, tomatoes, pickles and relish.
Baked Spiced Cauliflower with a Rich Tomato Sauce
Recipe (serves 6)
Often underrated, our chefs have taken cauliflower and transformed it into a delicious dish full of flavour. Combining spices from across the globe and baked to perfection, you won’t be disappointed.
1kg cauliflower florets
500g fresh tomatoes
150g red onion, diced
1 green chilli, chopped
30g tomato puree
100g cherry tomatoes, halved
8g ground cumin
10g cardamom pods
20g ginger, chopped
20g garlic, chopped
30g coriander leaves, chopped
5g mustard Seeds
100ml vegetable oil
- Preheat the oven to 200°C
- Combine the turmeric, cumin and cardamom into a bowl to create the spice mix.
- Break your cauliflower down to florets and place in a bowl adding half the spice mix, a splash of oil and some salt, toss until well coated.
- Put the spiced cauliflower and cherry tomatoes on a baking tray, add a splash of water and cover with foil. Bake in the preheated oven for 40 minutes at 200°C.
- While your cauliflower is baking, grate the fresh tomatoes into a bowl.
- Add the garlic and ginger into a blender and blend into a smooth paste. In a pan, fry the red onion over a medium-high heat until soft. Add the garlic and ginger paste, green chilli and mustard seeds to the pan.
- Cook for one minute then stir in the tomato puree and the remaining half of the spice mix. After 30 seconds add the grated tomatoes and a pinch of salt, reduce the heat and simmer for five minutes. Add the spinach and coriander then cook for a further 3 minutes.
- After your cauliflower has baked for 40 minutes remove from the oven and uncover, drizzle with some vegetable oil and cook in the oven for a further ten minutes, or until the cauliflower is golden brown. We suggest serving the cauliflower on a bed of white rice with the rich tomato sauce poured over the top.
Apple and Marzipan Cake
Recipe (serves 8)
A twist on a delectable German classic. Our chefs have worked hard to perfect this recipe and are delighted to share it with you. Surrounding chunks of sweet apple with marzipan and encased in a beautiful sponge. When baked the flavours infuse themselves into this classic cake giving you a taste sensation.
2 Granny Smith apples
30g caster sugar
30g brown sugar
45g plain flour
60g ground almonds
1.5 tsp baking powder
150g unsalted Butter
1.5 tsp cinnamon
1 pinch ground cloves
- Preheat the oven to 180°C.
- Grease a medium-sized tin and line with greaseproof paper.
- Peel and core the apples, slice one apple into approx. 20 slices and chop the second apple and the marzipan into chunks.
- In a bowl, Cream the butter and sugar and mix in the flour, eggs, almonds, baking powder, cinnamon and cloves. Mix well.
- Spoon some of the mixture into the base of the lined cake tin. Scatter the marzipan and apple chunks on top followed by another layer of the cake mixture. Repeat until you have no more ingredients to add, ending with cake mixture on top.
- Toss the sliced apple with 2 tbsp of butter until they are coated. Arrange the apple on top of the cake and then sprinkle with brown sugar.
- Place in the oven for 25 minutes and remove once the top is golden brown.
“At Angel Hill, we recognise the health benefits and positive environmental impact of a plant-based diet. We are delighted to support national vegetarian week throughout our business. Our teams nationwide will be offering their customers a variety of delicious nutrient rich dishes, using some of the best of British produce.” – Chris Ince, Chef Director.