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10 easy vegetarian recipes

Cooking satisfying meat-free meals is easy with these exciting recipes that make the most of glorious vegetables and clever shortcuts. Even if you can't be together, find and cook the vegetarian recipes you all love with these simple dishes.

Carl's 'all-change casserole'
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Carl's 'all-change casserole'

When Chloe says she doesn't want to eat animals anymore, her dad, Carl, fears for the future of his favourite sausage casserole. But nothing is more important to Carl than his daughter’s happiness, so he sets about adapting the recipe. Actually it’s easy, thanks to the new Plant Chef Meat-Free Cumberland-style Bangers. And the new casserole is just as tasty – or ‘even better’, as Chloe puts it.

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  1. Heat the oil in a large, shallow casserole dish set over a medium heat. Add the bangers and cook for 3-5 mins until lightly browned all over. Remove from the dish and set aside.
  2. Add the onion to the dish and cook for 5 mins until softened. Stir in the garlic, cumin and coriander and cook for 1 min more.
  3. Add the tomatoes, beans and 350ml boiling water. Stir in the stock pot and the mango chutney. Bring to the boil, then reduce the heat and simmer for 5 mins.
  4. Return the sausages to the dish along with the squash; cover and cook for 10-15 mins more until the squash is cooked through. Stir in the spinach and cook until just wilted. Sprinkle with parsley before serving.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Plant-based recipes

View full recipe details
  • Ingredients
  • 1 tbsp vegetable oil
  • 8 Tesco Plant Chef Meat-Free Cumberland-style Bangers
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 400g tin chopped tomatoes
  • 400g tin haricot beans, drained and rinsed
  • ½ vegetable stock pot
  • 1 tbsp mango chutney
  • 250g frozen butternut squash
  • 125g spinach
  • 15g fresh parsley, chopped