Delia's Vegetarian Collection

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Most of the recipes I try include an umami-rich element in homage to the original meat filling. Cheese will do that job perfectly, of course, as well as adding fat, so if you use it, fold in grated hard cheese of your choice to taste (about 50g should do, but it will vary depending on strength; you’ll need less mature cheddar than red leicester, for example). Soy sauce is a popular vegan alternative, and makes an appearance in both Elliot’s and Young’s versions, with the latter also adding miso paste for an extra hit of savoury flavour; Bosh, meanwhile, use nutritional yeast, which always reminds me, not unpleasantly, of Quavers. All of these are excellent choices, but I like to keep things simple with a spoonful of Marmite, which is something I always have in the house anyway. If you don’t care for it, choose one of the above instead. The seasoning These delightful tartlets contain a combination of melted cheese, lightly sauteed asparagus tips and whole, lightly baked eggs. This can be served either as an accompanying vegetable, or I actually think it is nice enough to serve as a... Aubergines done like this go extremely well with lamb, or they’re good on their own as a lunchtime dish wit... I never buy imported celery out of season because it never tastes anywhere near the same as our own.

make the perfect vegetarian sausage rolls – recipe How to make the perfect vegetarian sausage rolls – recipe

This is a great recipe for using up odd bits of cheese which can be varied as long as the total amount ends... The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. Though making a soufflé proper can be a stressful experience, particularly if you've had no practice, making a soufflé omelette is a doddle.When the roulade is cooked, turn it out on to the hazelnuts and carefully peel off the base paper. Spread the creamed parsnip evenly all over the sage and onion stuffing. Then roll up the roulade along the longest side, using the greaseproof paper underneath to help you pull it into a round (it's not difficult, it behaves very well). I love to make this with dried morels, which are available from specialist food shops, but dried porcini wi... This recipe is in specific response to the letter I received from a vegetarian who asked if I could devise something that had stuffing, sauce and all the trimmings – so that he could feel as Christmassy as everyone else.

Lentil and Vegetable Curry | Recipes | Delia Online

Just to make the very most of the English asparagus during its very short season, I cook it every which way, hence this very simple but sublime tart. Roll the filling up in the pastry like a bug in a rug, as Young recommends, rather than folding over in the more traditional but also more fiddly fashion, then brush with milk or egg, sprinkle with a few seeds to make it party ready, and you’ll have a sausage roll that everyone but the dog will enjoy. Perfect vegetarian sausage rolls If you have the time, salt, drain and dry the sliced courgettes: layer them in a colander, sprinkling each layer with salt, and place a suitably sized plate on top. Having combed my bookshelves, and the internet, I’ve concluded that meat-free sausage rolls fall into a number of broad camps. The first, represented here by Christmas queen Delia Smith, though also favoured by the likes of Gary Rhodes and Prue and Peta Leith, relies on cheese. Cheddar, in Smith’s case, flavoured with grated onion and chopped herbs, bulked out with soft breadcrumbs and moistened with cream. And I can see why so many of you recommended them to me – they’re as rich and satisfyingly greasy (and I mean that in a good way) as the real thing, with an emphatically savoury flavour. My concern, however, apart from the fact that they occupy much the same party-food space as a cheese straw, is that they’re not vegan-friendly. Delia left school at 16 with no qualifications and worked as a trainee hairdresser, then a shop assistant and later at a travel agency. At age 21, she spent time washing up in a restaurant, and this experience piqued her interest in cooking. However, she says it was when a boyfriend kept praising his former girlfriend's talents in the kitchen that she got fed up and started cooking seriously.

I love to serve this bread with Curried Parsnip and Apple Soup with Parsnip Crisps, as it extends the parsnip flavour.

Vegetarian Moussaka | Recipes | Delia Online

Many of these regional variations are vegetarian already, which means the idea of the "perfect" version is somewhat vexed. I decided instead to try to come up with a recipe that would be as satisfying for all concerned as the classic ragu-based variety. Meanwhile heat 1 tablespoon of oil in a frying-pan and cook the onion and pepper together in it until they are softened – about 8-10 minutes. Then remove them to a plate, add the rest of the oil to the pan and cook the aubergine, which will also take about 10 minutes to soften. After that add the garlic, cook that for a minute then return the onion and pepper to the pan. Now mix the wine and tomato purée together with the cinnamon and parsley in a jug, then pour this into the vegetable mixture. When the aubergines and peppers are cool enough to handle, scoop out the flesh of the aubergines and mash up any large pieces. Peel the peppers, remove the seeds and finely chop the flesh, then add to the aubergine. This recipe is in specific response to the letter I received from a vegetarian who asked if I could devise ... Though making a soufflé proper can be a stressful experience, particularly if you've had no practice, makin...

This recipe includes a 500ml bottle of strong dry cider, which altogether is the exact amount required for ... Well, here it is, and I would add that it also goes very well with Traditional Bread Sauce or Cranberry and Orange Relish. (The Sage Derby cheese gives a lovely flavour but I know that some of you may have difficulty getting hold of it, so Lancashire is my suggested substitute with your own chopped, fresh or dried sage leaves.) Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd

Fried Halloumi Cheese with Lime and Caper Vinaigrette

Good old rice salad is an absolute must at a buffet party. This one, made with wild rice, looks very pretty... Blanch the beans, potatoes, carrots and cauliflower by placing them in a pan containing 13/4 pints (1 litre) of boiling, salted water. Mix the ricotta with the toasted pine nuts and about three-quarters of the pecorino. Season to taste.

Oven-roasted vegetables have a magical, toasted, concentrated flavour, and they keep all their dazzling colours intact. Vegetarians may like to know there is a Parmesan 'style' cheese available from Bookham and Harrison Farms Ltd, and for strict vegetarians, exclude the anchovies. Cover and cook gently for 6 minutes, then drain, reserving the water. Now heat the oil in a pan and fry the onion until softened. Then stir in the turmeric, coriander, cumin seeds, ginger and garlic, followed by the lentils, and stir until everything is thoroughly combined before pouring in the reserved vegetable water. Now bring to the boil, cover and cook gently for 40 minutes, or until the lentils are just tender. Whiting fillets, or fillets of any white fish, instantly become more special when made into a fluffy soufflé. Just to make the very most of the English asparagus during its very short season, I cook it every which way...