Those weird veggie types...

please dont tell me this, cos i eat quorn and VOMIT at the thought of mushrooms!!

I am not veggie, but we're doing Slimming World at the moment, so eat a lot of veggie type meals on green days. Here are a few of the dishes we've had recently. If you like the sound of anything I'll dig out the recipe:

Bean chilli

Moroccan veg tagine

Mexican bean burgers

Beetroot risotto with parmesan crisps

Potato curry

Not very inspired but tonight we're having omelette with new potatoes, spring onion, pepper, courgette and a bit of cheese.

Bates, all of em apart from chilli as iv already got a good recipe for that ta! Flow, yes it's a VAT grown mould which is why slots of people have tummy upsets from it, me included!

Yes I always thought that Quorn was some sort of fungus/mold from the mushroom family. My friend who is veggie doen't eat it, she thinks the idea of it is bleugh..

Will get the recipes and post up for you later. They're all from the Slimming World magazine!

Tonight I am having chargrilled red peppers with rocket, red pesto, veggie sausages and pasta

Have made for my vegetable eating friends: Sweet Potato and Butternut Squash curry, Morroccan Vegetables with Cous Cous, Bean Lasagne, Veg Stir Fry, Stuffed Peppers.

I'm loving soup at the moment and making lots of types, all veggie. Putting meat in soups just doesn't cross my mind!

I would happy not eat meat anymore but the thought of doing two teas every night just makes me carry on eating meat. H is very much a carnivore and a meal is not a meal without meat. How do you veggies go about making separate meals for meat eating partners?

When I was a veggie H just ate what I had or he was told to cook himself some tea! I did eat a lot of Quorn though so he didn't really miss it. Whenever he went to his mum's she would rustle him up a steak or something meaty, because I was 'neglecting' him.

Mr B is the same, although he is quite happy with bean type stuff (e.g. mixed bean chilli) but he's not a fan of courgette, aubergine based stuff. e.g. one of our meals planned for this week is ratatouille with potato wedges. I'll be quite happy with that as it is, but for him, I'll cook up some bacon separately (he'll have to use one of his healthy extras on SW) and chuck it in at the end. We used to do something similar in uni where we had one veggie housemate. I'd make something like a Chicken Tonight casserole type thing with extra veggies, then cook the chicken separately and bung it in at the end.

THIS! His mother does exactly the sameLOL

I made this on Friday and it was delumptious.

https://www.carluccios.com/about-us/blog/food/my-first-blog-item

Have you tried making goats cheese wellington? We had it for our wedding breakfast and it was amezzin. Will try and find a similar recipe. I also make veggie pizzas, veggie fajitas (marinade with lemon/lime juice, oregano, cumin, chilli powder).

I think i might start doing this.

Sorry I meant to add that I can't help with recipes as I was a vegetarian who doesn't like vegetables. I lived off jacket potatoes and had macaroni cheese on my wedding day!

OH OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

that is my favourite - Every time I go to Carluccio's I have it - I LOVES IT! Thank you thank you thank you thank you thank you thank you?

I've just posted this on the winter warmer thread:

http://www.bbcgoodfood.com/recipes/6097/tasty-sausage-casserole

The first time I made it was for vege friends so I did it with vege sausages, they loved it!

Quorn is derived from a microfungus and bears as much resemblance to a mushroom as you do! It looks more like the stuff that grows on your bread.

Still grim though. I used to eat loads of it but it started giving me crippling tummyache.

Mmm sounds lovely, looking forward to the recipe

Interesting! Quorn pieces give me really bad tummy pains but all the other quorn products don't affect me at all!

On a regular basis I make veggie lasagnes, pasta bakes, risottos, quiches/tarts, enchiladas, chillis, curries, casseroles erm trying to think of more.......

I cook veggie stuff for myself (and kids) and occsionally fish. OH will not entertain anything quorn or meat-replacement type food so he makes his own meals. He's home at random times with his job though so even if we ate the same things I'd rarely cook for him anyway.

I made this recently:

Cookiekat - pleasure! Just make sure you don't add all of the cheese to the sauce else it will go gloopy.

Another dish I've just thought of - papoutsakia. Delicious Greek stuffed aubergine.

OK, as promised:

Beetroot risotto with crispy pecorino crumble

2oz pecorino cheese, grated (I used parmesan)

Fry Light

1 carrot, peeled and finely chopped

1 celery stick, finely chopped

11oz cooked vacuum-packed beetroot, finely chopped

1 onion, finely chopped

11oz dried risotto rice

1 1/4 pint hot vegetable stock

A large handful of fresh chives, finely chopped, plus a few left whole

Salt and freshly ground black pepper

2oz fat-free fromage frais

1. Preheat your oven to 180 degrees. Line a large baking tray with non-stick baking parchment. Place 1 tsbp of the grated pecorino on the paper and flatten to form a 2 1/4 inch disc. Repeat with the remaining cheese to create 4 discs, placing them well apart. Bake for 8 minutes, or until melted and lightly golden. Leave to cool.

2. Meanwhile, heat a large pan sprayed with Fry Light. Stir-fry the carrot, celery, beetroot and onion over a medium-high heat for 5 minutes.

3. Stir in the rice and stock and bring to the boil. Reduce the heat to a simmer and cover. Cook for 20-25 minutes, stirring occasionally, or until all the stock is absorbed and the rice still has a bit of a bite.

4. Stir in most of the chives and season. Spoon into 4 bowls and top with a dollop of the fromage frais. Crumble the pecorino discs then scatter over the risotto with the remaining chopped and whole chives. Serve immediately.

Serves 4.

Obviously, this is a Slimming World recipe, so you could add more cheese/use whole fat fromage frais to add a bit of creaminess, but I promise it's actually really nice as it is. Even Mr B agreed!

Aloo Gobi with rice (what I called potato curry above!)

Fry Light

1 onion, roughly chopped

2 garlic cloves, crushed

1 in piece fresh root ginger, finely grated

1 green chilli, deseeded and finely chopped

zest of 1 unwaxed lemon

A large handful of fresh coriander, leaves and stalks chopped separately

2 tsp curry powder

2 lb potatoes, peeled and cut into 1/2 in cubes

1 cauliflower, cut into florets

1pt vegetable stock

salt and freshly ground black pepper

12oz dried basmati rice

6oz fine green beans, halved

a pinch of chilli powder

1 lime, cut into wedges

1. Spray a large frying pan with Fry Light and place over a medium heat. Add the chopped onion, garlic, ginger, green chilli, lemon zest and coriander stalks and cook for 8 minutes.

2. Add the curry powder and cook for 2 minutes, stirring continuously. Add the potatoes, cauliflower and stock and season. Bring to the boil and then cover and simmer for 20 minutes until the potatoes are almost tender.

3. Meanwhile, cook the rice according to the packet instructions and then drain.

4. Add the green beans to the curry and cook for a further 5 minutes. Fluff up the rice with a fork and divide between 4 plates. Top with the curr and garnish with the chilli powder and chopped coriander leaves. Serve with lime wedges for squeezing over.

Vegetable Tagine

2 tsp ground cumin

1 tsp ground coriander

2 tsp ground cinammon

1 tsp turmeric

1 tsp dried chilli flakes

1 tsp smoked paprika

Fry Light

1 large onion, finely sliced

4 garlic cloves, finely chopped

2in piece fresh root ginger, finely grated

400g can chopped tomatoes

1/2 tsp artificial sweetener

12fl oz vegetable stock

7oz Charlotte or Maris Piper potatoes, peeled and cut into large bite-size pieces

7oz carrots, peeled and cut into large bite-size pieces

7oz butternut squash, peeled and cut into large bite-size pieces

400g can chickpeas drained and rinsed

Salt and freshly ground black pepper

11oz plain, dried couscous

7oz fresh or frozen peas

a handful of fresh coriander leaves, roughly chopped, to garnish

1. Put the spices in a frying pan and toast over a low-medium heat for 1-2 minutes, stirring then set aside. Spray a large, flameproof casserole dish with Fry LIght and place over a medium heat. Add the onion, garlic and ginger and stiry fry for 4-5 minutes. Add the spices, tomatoes, sweetener and stock.

2. Add the potatoes, carrots, squash and chickpeas to the casserole dish. Season to taste and bring to the boil. Reduce the heat, cover and simmer gently for 25-30 minutes, or until the vegetables are tender.

3. Meanwhile, put the couscous in a bowl and pour over boiling water just to cover. COver the bowl with cling film. Leave to stand for 10-12 minutes until the liquid has been absorbed and then fluff up the couscous with a fork.

4. Stir the peas into the tagine and cook for 2-3 minutes. Remove from the heat and season to taste. Transfer to a serving dish. Garnish the couscous and tagine with chopped coriander leaves and serve.

Mexican Bean Burgers

2 x 400g cans kidney beans, drained and rinsed

Breadcrumbs from 2 slices of wholemeal bread

2 tsp smoked paprika

1 tsp ground cumin

A large handful of fresh coriander leaves, chopped

Finely grated zest of 1 lime

1 small egg, beaten

Salt and freshly ground black pepper

1. Preheat your grill to high. Roughly crush the beans in a large bowl. Add the breadcumbs, paprika, cumin, corinader, lime zest and egg. Season, then mix together, Divide the mixture into 8 portions and, using wet hands, shape into burgers. Grill the burgers for 4-5 minutes on each side, or until golden and crisp.

Oh my god my mouth is watering! Thanks for those bates and thanks girls iv printed em all off and I will be having a good go at these in the coming weeks