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!
The combination of parsnips, apple and spices is original and truly delectable: an unusual soup that's certain to become a regular in your repertoire.
Low-fat recipes often need quite assertive ingredients in order to give you plenty of taste and flavour: this lovely Japanese-inspired soup is a great example, with shiitake mushrooms adding punch and meaty depth.
Just as the Spanish have tortilla, the Italians enjoy frittata, cooked slowly to keep the eggs moist. Here, Delia has used melting cheese and a mixture of mushrooms for a wonderful vegetarian dish.
For a change to the usual boiled or steamed cauliflower, try Delia's oven-roasted recipe
Roasted pumpkin takes on plenty of toasty flavours - add melting cheese and this soup is truly sensational!
Traditionally we use butter to enrich mashed potatoes, but try this Italian-inspired version using garlicky olive oil. It's brilliant with roasted and grilled meats and fish.
Sharp, jewel-like cranberries combine brilliantly with red cabbage, at Christmas and any other time. Make this to bring vibrant colour and flavour to your Sunday roast!
The earthiness of mushrooms and porcini is complemented superbly by the toasty nuttiness of Madeira to give you a soup, made from a bought mushroom sauce, that can be served at even the most luxurious meal.
Celery is an underrated vegetable - make sure you eat it in the winter months when it has the best flavour and, preferably, after a frost. One of the very best soups you can make.
Mulligatawny was highly fashionable in Victorian times and, indeed, this recipe was influenced by Eliza Acton, one of that era's most prolific cookery writers. Spicy, warming and vegetarian, it's a real classic.
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