Ten Vegetarian Main Meals

By Tasha Goddard

Ten Vegetarian Main Meals lists ingredients and provides instructions for cooking ten different vegetarian main courses, including soups, pies, pasta and rice dishes and even a Christmas centrepiece.

Each recipe comes with adaptations, to make the meal vegan or low GI, as well as simple variations for changing the flavours or seasonality of the meal. Accompaniments and drinking suggestions are also provided.

This eBook will give you two weeks’ worth of weekday meals, or provide something to dip into when you have vegetarians coming to eat. Or just try some new recipes whether or not you’re vegetarian.

• Language: English
• Publisher: Tasha Goddard
• Release date: Jun 9, 2012
• ISBN: 9781476247359

Book preview

Ten Vegetarian Main Meals

Tasha Goddard

Copyright 2012 Tasha Goddard

Smashwords Edition

Typeset, designed and published by

TAG Publishing Services, Stroud, Gloucestershire

www.tag-publishing.co.uk

Smashwords Edition, License Notes

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

Table of contents

Introduction

Tomato and bean casserole

No-potato Spanish omelette

Minestrone

Vegetable lasagne

Shepherdess pie

Vegetable stew

Mediterranean vegetable pasta

Tomato and rocket spaghetti

Vegetable risotto

Christmas pie

Index of ingredients

Introduction

I’ve been vegetarian all my life and through the years I’ve managed to expand my recipe repertoire. When I was a child, we ate lots of protoveg (TVP) and eggs and cheese. My favourite meals were cauliflower cheese, spaghetti Bolognese, made with small protoveg, and quiche with roast potatoes. When I went off to university, I cooked a lot of pasta and also used a lot of cream and cheese. Favourite meals included blue cheese tagliatelle, made with butter and double cream, vegetable lasagne and pasta with tomato and vegetable sauce. As I’ve got older, I’ve found it necessary to reduce the amount of cream and butter, though I probably still use too much, and have also tried to add more low-GI recipes. With a husband and two daughters who are not wholly vegetarian, I’ve also had to adapt to their