Roasted Broccoli and Fennel Cream Soup
A vegetable cream soup of broccoli, fennel and potato, with the vegetables roasted before pressure-cooking and blending.
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Vegetarian recipes
Varied, flavourful vegetarian recipes with vegetables, pulses, grains and familiar ingredients.
Plant-focused cooking for every day
Discover complete vegetarian dishes, starters, soups and sweets to broaden your repertoire. Combine this selection with time, difficulty and cuisine filters.
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Baked Oats with Yogurt and Honey
Baked oats with banana, yogurt, and honey, cut into four portions after a short rest.
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Apple and Almond Cake
A cake for 4 made with apple, almond flour, and almond drink, baked at 180 °C.
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Onion and Pepper Scramble
Scrambled eggs with onion and three-colour peppers, cooked in a pan until the vegetables are tender and the eggs are set.
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Sautéed Chickpeas with Aromatic Herbs
Cooked chickpeas browned in a pan with garlic, lemon, and fresh herbs.
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Crunchy Lentil and Tomato Salad
A cold salad for 4 servings with cooked lentils, cherry tomatoes, cucumber, red pepper, and a lemon, vinegar, and olive oil dressing.
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Mild Mushroom and Leek Soup
A vegetarian leek and mushroom soup enriched with cream cheese and vegetable stock.
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Chickpea and Vegetable Stew with Pumpkin
A vegetarian stew for 4 made with dried chickpeas, pumpkin and green beans.
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Beetroot Salad with Roasted Pepper
A cold salad of cooked beetroot, roasted piquillo peppers, garlic, extra-virgin olive oil, and Sherry vinegar.
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Roasted cauliflower and fennel soup
A vegetable soup for 4, blending roasted cauliflower with cooked fennel and vegetable stock.
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Carrot and Honey Baked Oatmeal
Four individual portions of baked oatmeal with carrot, honey, yogurt, and walnuts, baked at 180 °C for approximately 20 minutes.
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Orange and almond cake
An 8-serving cake made with orange juice and zest, ground almonds, and olive oil.
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Artichoke and pepper scramble
A scramble for 4 made with artichokes, green pepper and eggs.
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Stewed Pinto Beans with Aromatic Herbs
Dried pinto beans, cooked and finished in a tomato, onion, garlic and sage sauce.
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Crunchy Chickpea and Tomato Salad
A vegetarian salad for 4 with chickpeas, cherry tomatoes, cucumber, mozzarella, red onion, parsley, and a lemon and olive oil dressing.
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Smooth Leek Soup with Leek
A creamy leek and potato soup, finished with cream and chives.
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Cabbage Salad with Roasted Pepper
Finely sliced cabbage and roasted red pepper salad dressed with oil, vinegar, and salt.
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Roasted Carrot Soup with Fennel
A vegetable soup for 4 in which the carrots are roasted and the fennel is cooked with garlic and stock before blending with orange juice.
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Coconut and Honey Baked Oatmeal
Baked oatmeal with coconut, honey, banana, and seasonal fruit, baked until the surface is golden.
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Lemon and almond cake
An 8-serving cake with ground almonds, lemon and olive oil, baked at 180 °C for 20–25 minutes.
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