Spoon it over the peppers at the table. Seal the hot peppers immediately in a plastic bag.

Set aside for at least half an hour, to sweat out any bitter flavours.

Do the same with the courgette slices. Add the carrots, fennel and radishes. Transfer the cooked carrots and juice to a food processor, along with the toasted nuts and bread. Cook for another 2 minutes, stirring. Bake for about 1 hour, until the sauces are bubbling and the top is lightly browned.

Top with carrot romesco and garnish with aged parmesan or alternatively shaved hazelnuts.

Continue to cook over a low heat for 3-4 minutes. If juices accumulate in the pan, pour them off and reserve.

Rinse the aubergines and drain, then pat dry.

Transfer the pasta to a warm serving bowl. seven grain crispy tenders. Tear the mozzarella into small pieces and dot them over the aubergine and courgettes.

Stuffed peppers, mushroom ragout and more great dishes from top cooks including Nigel Slater and David Tanis, chosen by Observer Food Monthly, Nigel Slater, Click here to buy a copy from Guardian Bookshop for £20, Available for everyone, funded by readers.

Finally, make the béchamel sauce. See Recipes Meatless Meatballs & Spaghetti Carousel Header Carousel Subhead. Remove from the oven and cool. Spread on a small baking tray and toast until well browned, about 10-12 minutes. Remove the onion to a small bowl.

Click here to buy a copy from Guardian Bookshop for £20. If it’s too thin, cook it a bit longer; if too thick, add a bit more broth. The Guardian - Back to home. Mix well, then add another half-glass of water and replace the lid, again slightly ajar, and cook for a further 3 minutes. Serves 4-6olive oil 65mlonion 1 large, finely dicedsalt and pepperwild or cultivated mushrooms 900g, cleaned and slicedgarlic 3 cloves, smashed to a paste with a little saltthyme 1 tsp, finely choppedsage 2 tsp, finely choppedred pepper flakes ½ tsptomato paste 2 tbspplain flour 1 tbspporcini mushroom broth 500ml, hot, or as needed (see directions below), For the zitilong ziti 450g (f you can’t find ziti any tubular pasta will do)olive oil or butter 2 tbspgarlic 2 clovessalt and pepperparsley 2 tbsp, chopped.

Minced beef, the knee-jerk filling, somehow makes my heart sink. Add the mustard and grated cheese and season to taste.

Combine the carrots and carrot juice in a small pot and bring to a simmer. Click here to buy a copy from Guardian Bookshop for £20, Serves 4-6For the carrot romescowhole almonds 140g, blanchedpine nuts 35ghazelnuts 35g, blanchedstale bread 55g, crusts removed, cubedolive oil 85ml, plus 1 tbspcarrots 3 large, peeled and thinly slicedfresh carrot juice 240mlsherry vinegar 2 tbspsmoked Spanish paprika 1 tspAleppo pepper ½ tsp (or substitute red pepper flakes)salt and pepperfreshly grated Parmigiano-Reggiano or alternatively shaved hazelnuts to garnish, For the polentamilk 500mlwater 500mlsalt and freshly ground pepper to tastepolenta 160g (freshly ground if possible)butter 1 tbspmascarpone 1 tbsp, optional.

Layer the lasagne as you wish – or try our method, which works well, and cooks the pasta so that it remains nice and moist. Bring to a boil, then lower to a simmer and cook for 20-30 minutes; strain.

My father used to love his garden; it was his pride and joy. Cut the peeled peppers into long strips and set aside.

Season the mushrooms with salt and pepper, add the garlic, thyme, sage and pepper flakes, and stir well. From Fern Verrow by Jane Scotter & Harry Astley (Quadrille, £25).

All rights reserved. Preheat an oven to 190C/gas mark 5.

When the noodles are almost cooked, warm the olive oil or butter in a large wide frying pan.

Reduce the heat, cover and sweat the vegetables for about 10 minutes, until soft. Made of wheat and sometimes known as fregola, it is available from Middle Eastern grocer’s shops. Explore recipes that will inspire you to create meals that are delicious, nutritious, and filling. Find easy vegetarian and vegan dinners for eating healthy.

Add another cup of hot broth and let the ragout cook for another 5 minutes. The method for layering it ensures it stays really moist and luscious. In spring and summer, he often used to bring home a large basket with a colourful selection of young vegetables. Cut the peppers in half, tug out the seeds and cores and lay the halves cut-side up in a baking tin. Pour the milk into a pan, add the bay leaf and onion and bring slowly to boiling point. Lay the slices on a clean baking sheet. Add the squash and turnips, then stir in the vegetable stock, scraping the bottom of the pan to clean it.

Cover and cook for about 20 minutes at a low simmer until the carrots are completely soft and the liquid has reduced by about half. Combine the nuts on a small baking tray and toast for 10 minutes until golden. Just before they start to colour, add the garlic, then the paprika and the grated lemon zest. Rice has for centuries been the obvious contender for stuffing a pepper – and indeed aubergines or a beefsteak tomato – flavoured with caramelised onions, golden sultanas and musky raisins and seasoned with capers, anchovies, cinnamon and cumin.

Vegetarian dishes are sometimes associated with complicated ingredients and techniques, but these simple recipes are here to show otherwise. Reduce the heat to medium-low and cook, whisking frequently, until softened, about 15 minutes. For the tomato sauce, heat the olive oil in a heavy-based pan over a moderate heat. Melt the butter in a pan over a low heat, add the flour and cook, stirring, for a minute or two. Spoon a layer of tomato sauce into a 25cm x 35cm lasagne dish or a deep roasting tin. Add another layer of pasta and arrange the peppers on top.

Lay the aubergine slices out on a roasting tray and sprinkle the sea salt over them. classic meatless meatballs. Boil the pasta for about 10 minutes, or until on the firm side of al dente. Put in the garlic and stir; don’t let it brown.

Available for everyone, funded by readers, In UK first, supermarket’s five-year commitment aims to offer more sustainable options, This classic dish from the Sichuan repertoire showcases the cuisine’s complex flavours and, despite its name, is vegan, Sweetly pickled beetroots and sharp horseradish are tied together with a creamy, mustardy dressing in this autumnal salad, A vegetarian dinner that’s creamy and comforting, with layers of fresh and warm flavoursThe 20 best autumn recipes – in full. Remove from the heat and set aside for about half an hour to infuse. Meanwhile, put the peppers on a baking sheet and roast for about 30 minutes, until they are soft and lightly charred. Roast for 20-30 minutes, turning once, until lightly browned on both sides.

Spoon over the oil and place in an oven preheated to 220C/gas mark 7. Return the pan to the heat, add the remaining 2 tablespoons olive oil, and turn the heat to high. Support The Guardian Available for everyone, funded by readers Contribute Subscribe Contribute ... About 1,446 results for Recipes + Vegetarian food and drink.

Gradually strain in the milk, omitting the bay leaf and onion, then raise the heat and bring to a simmer to make a thick, smooth sauce.

Reduce the heat to medium, add the caramelised onion and the tomato paste, and stir well to coat the mushrooms and to dry the mixture slightly.

Although many vegetarians I know are understandably tired of pasta, this deeply satisfying dish isn’t so much a pasta as a rich mushroom stew that would be just as wonderful with warm polenta, steamed rice, or other grains. Add the onion, celery, carrot and garlic and stir to coat in the oil. Season with salt and pepper then add the garlic and summer savoury.

Season generously with salt and pepper. Bake for about 45 minutes, until sizzling. Stir well then add half a glass of water.

Enough for 4ripe peppers 4 medium to large, For the stuffingmograbiah (pearl couscous) 200golive oilspring onions 6garlic 2 cloves, slicedground paprika ½ tsplemon grated zest and juice of ½mint leaves a large handful, choppedcoriander leaves a large handful, choppedpine nuts 75g, toasted, For the yogurt saucethick yogurt 200gcoriander and mint a handful each, choppedpaprika a pinchblack pepper. Add the mushrooms, stirring well to coat with oil.

From Mange Tout by Bruno Loubet (Ebury Press, £25).

Fry the onion until soft, then add the garlic and spices and cook until aromatic.

They offer a change of step. Whisk in the butter and mascarpone and season to taste. They have a brightness of flavour very different from the humble, homely grains. A few hand-torn chunks of mozzarella and some olive oil will produce a seductive filling. Remove and allow to cool.

Stir in the chopped herbs and the toasted pine nuts. Lower the heat and add the tomatoes. He always handed the basket to my mother like a beautiful bouquet of flowers. Drain well. Add a layer of pasta sheets, followed by another layer of tomato sauce, then a layer of aubergine and courgette. Hundreds of vegetarian recipes with photos and reviews. To make the porcini mushroom broth, put 770ml water in a saucepan and add a bay leaf, a few slices of dried porcini mushrooms or 2 tsp dry porcini powder, half a small onion, 1 small celery stalk and a small carrot, peeled and chopped.

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