- Ingredients A-Z
- In Season
Ingredients by
Vegetarian food
Nowadays, vegetarians can enjoy food that's as exciting, colourful and full of flavour as the dishes enjoyed by meat-eaters. It wasn't always so! Delia has drawn on some of the best cuisines in the world to bring you a selection of vegetarian recipes that will have you spoilt for choice!
Serves 8Potatoes Boulangères with Sage
This classic potato dish is, quite rightly, seen as the perfect partner to roasts, casseroles, sausages and braised dishes.
Serves 4Brussels Bubble-and-Squeak
Bubble-and-squeak with a Christmas twist: instead of the usual cabbage and potatoes, Delia uses leftover sprouts for a tasty version of this traditional recipe.
Serves 6Moussaka with Roasted Aubergines and Ricotta
Although moussaka is a Greek classic, Delia has added an Italian element with a ricotta topping for a creamy and lighter touch than the traditional bechamel sauce.
Serves 4Chilled Lemon Grass and Coriander Vichyssoise
Although leeks are the traditional ingredient in a vichyssoise, the inclusion of lemon grass instead gives the soup a wonderful citrusy oriental flavour that really lends itself to serving chilled.
Serves 4A Summer Soup of Lettuce, Cucumber and Peas
Low-fat and lovely, this hot-weather soup will become a regular in your repertoire, especially if your garden is overflowing with home-grown produce…
Serves 3-4Kitchen Garden Macaroni
A summer pasta dish if ever there was one, this recipe combines peas and beans with a rich cream sauce. If you've got vegetarians to feed, this is perfect…
Serves 1Cashel Blue Souffle Omelette
Souffled omelettes are a great way of making a plain omelette really special and the addition of Cashel Blue - or, indeed any tangy, blue cheese - will give you a supper dish for one that's out of this world. Serve with a tomato salad.
Serves 4-6Cheese and Potato Bread with Sage and Caramelised Onion
What could be better than home-made bread, especially when it's crammed with the flavours of cheese, potatoes, fresh sage and caramelised onions. We are confident this will soon become one of your favourites!
Serves 2Gratin of Asparagus with Cheese and Poached Eggs
This one's a complete doddle and takes no time at all: a new take on this season's asparagus, accompanied by a creamy cheese sauce and freshly poached eggs. Makes you want to become a vegetarian on sight!
Serves 8 as a first courseWild Mushroom and Walnut Soup
Full of autumnal or Christmas flavours, this wonderful soup is a real treat and has plenty of French influence. It uses dried wild mushrooms so no need to go foraging!
Return to Homepage
Have you looked at the Delia Online Cookery School
