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Recipes > Ingredients > Vegetarian

Make Erin Gleeson’s lemony pasta fagioli; photography by Erin Gleeson

Make Erin Gleeson’s lemony pasta fagioli

Make Alexandra Dudley’s baked leeks with butter

Make Alexandra Dudley’s baked leeks with butter

Nargisse Benkabbou’s artichoke, baby potato, and preserved lemon tagine; photography by Matt Russell

Make Nargisse Benkabbou’s artichoke, baby potato, and preserved lemon tagine

Make Xu’s boiled mushroom dumplings with red chilli oil

Make Xu’s boiled mushroom dumplings with red chilli oil

Make Nigel Slater's deep-fried courgettes and dill hummus; photography by Jonathan Lovekin

Make Nigel Slater’s deep-fried courgettes and dill hummus

Make Stacy Adimando’s broccolini frittata; photography by Linda Pugliese

Make Stacy Adimando’s broccolini frittata

Make Priya Krishna's tofu green bean breakfast scramble; photography by Mackenzie Kelley

Make Priya Krishna's tofu green bean breakfast scramble

Dum Biryani's masala paneer pav; photography by Steven Joyce

Make Dum Biryani’s masala paneer pav

Chetna Makan's beetroot sabji with moong dal; photography by Nassima Rothacker

Make Chetna Makan's beetroot sabji with moong dal

Joe Trivelli’s porcini penne; photography by Matt Russell

Make Joe Trivelli’s porcini penne

Jon Atashroo's grilled cauliflower; Photograph by Jade Nina Sarkhel

Make Jon Atashroo's grilled cauliflower florets with turmeric cashew nut butter