Why not try meat free Monday with these vegetarian recipes

The My Tasty Cookbook from Hacche is the World's only fully customisable cookbook, with catalogue over 300 recipes to choose from.
Spinach and sweet potato quicheSpinach and sweet potato quiche
Spinach and sweet potato quiche

Simply pick your favourite foods and recipes. With 18 chapters available just select 6 of your favourites from; Quick Eats, 5 Items or Less, Meal Pastas and Bakes, Chocolate, One Pot Wonders, Recipes for Kids, Dinner Party, Cheese, Desserts and many more. Every recipe, every chapter and every ingredient are utilised, removing any components you dislike in the process.

Here are some recipes to give you a taste...

Buffalo chickpea wraps

FrittataFrittata
Frittata

Ingredients

1 tablespoon olive oil

15oz chickpeas (425g)

1 can½ teaspoon garlic powder

1 pinch salt

¼ cup buffalo sauce (75g)

⅓ cup hummus (45g)

1 tablespoon lemon juice

1 tablespoon water

2 large tortillas

Romaine lettuce

Tomato, sliced

Red onion, slice

Method

In a large saucepan, heat the olive oil over medium heat.

Once the oil begins to shimmer, add the chickpeas and cook until lightly browned, 2-3 minutes.

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Add the garlic powder, salt, and buffalo sauce and cook for 2 more minutes, until the sauce thickens and the chickpeas have browned.

Set aside.In a small bowl or liquid measuring cup, combine the hummus, lemon juice, and water and whisk thoroughly.

To assemble a wrap, top a tortilla with romaine, chickpeas,tomatoes, and red onion, then pour on the dressing.

Fold in the sides of the wrap and roll up like a burrito. Cut in half.

Spinach & sun-dried tomato, sweet potato crusted quiche

Ingredients

1 large sweet potato

Olive oil, drizzle

Salt, to taste

Pepper, to taste

4 large eggs

1½ cups milk (350mL)

1 clove garlic, minced

4oz jarred sun-dried tomato (115g),drained

3 oz baby spinach(85g), chopped

4oz goat cheese (115g)

Preparation Time:20 Minutes

Cooking Time:50 Minutes

Servings:8

Method

Preheat the oven to 375 ̊F (190 ̊C/Fan 170 ̊C/Gas Mark 5) .

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Poke a few slits through the skin of the sweet potato with the tip of a knife, then microwave on high for 1 minute. Let cool.

Cut off the ends of the sweet potato, then peel. Thinly slice the sweet potato into ⅛ inch(3mm) thick slices.

Add the sweet potato slices to a bowl and toss with olive oil, salt, and pepper.

Arrange the sweet potato slices in a 9-inch (23cm) round baking dish, slightly overlapping so they cover the sides and bottom.

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Bake for 20-25 minutes, or until the potatoes are softened.In a medium bowl, beat the eggs, salt, and pepper. Add the milk, garlic, and sun-dried tomatoes and whisk to combine.

Spread the spinach over the sweet potato crust.

Pour in the egg mixture. Top with goat cheese crumbles.

Bake for 30 minutes, or until the centre of the dish is set and no longer jiggles.

Cool for 10 minutes before slicing.

Kale, sweet potato, and onion frittata

Ingredients

7 large eggs

1 small sweet potato, cut into 1 cm cubes

2 teaspoons extra virgin olive oil

1 smallwhiteonion, roughly chopped

Salt, to taste

Ground pepper, to taste

2 cups kale leaves,finely chopped, ribs and stems removed (200g)

½ blood orange, or ½ a small navel orange

1 cup water (235mL)

Preparation Time:10 Minutes

Cooking Time:15 Minutes

Servings:2-3

Method

Preheat the oven to 450°F (230°C/210°C fan), gas mark 8.

Whisk together 3 egg yolks in a small mixing bowl and set aside.

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Beat seven egg whites in a large mixing bowl with a large whisk until they form soft peaks.

Add the yolks to the beaten whites and very gently whisk the mixture, just to combine. Set the eggs aside in the fridge while you cook the vegetables.

Combine the cubed sweet potato with 1 cup water (235mL)in a large, nonstick, oven-safe frying panover high heat.

Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, just until all the water has evaporated and the sweet potato is soft on the outside,about 8 minutes.

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As soon as the water is evaporated, add the olive oil and onion, stir together, and season with salt and pepper. Cook over medium heat, stirring often, until the onion starts to soften, about a minute.Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.

Spread the vegetables evenly over the bottom of thefrying pan,then pour the egg mixture on topand spread it in an even layer.

Bake in the preheated oven until the frittata is puffed, cooked through, and very lightly browned on top, 5 to 6 minutes.

Let the frittata cool in the panfor 5 minutes, then flip it onto a cutting board and cut it in half.

Eat half for breakfast, with ½ a blood orange, cut into wedges

The Vegetarian Special My Tasty Cookbook is available to buy online for £18.99 (Paperback) or £19.99 (Hardback) at MyTastyCookbook.com

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