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!
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.
Although they are cheap, split peas are actually brilliant on the nutritious front and provide plenty of fibre in the diet. This soup is just one way of enjoying them...
Oven-baked potatoes with rosemary will be a great partner for any roast or grilled meats...and the joy of this recipe is that it just gets on and cooks by itself once it's in the oven, leaving you free to look after the rest of the meal.
Celeriac is a winter root vegetable that all cooks should be aware of as it has a wonderful flavour and lends itself beautifully to soups, bakes, gratins and, here, mashed with other ingredients.
Delia describes this as her favourite vegetarian dish - and it's so versatile we just know you'll make it again and again with whatever vegetables are available.
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