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Recipes > Ingredients > Vegetarian

Vegetarian

Alison Roman’s smashed sweet potatoes with maple syrup and sour cream; photography by Michael Graydon

Make Alison Roman’s smashed sweet potatoes with maple syrup and sour cream

Make Tartine Bakery’s teff carrot cake

Make Tartine Bakery’s teff carrot cake

Foodism's Best of British oat risotto with parsnips three ways, the winner of the 2019 Rude Health porridge championships

Best of British oat risotto with parsnips three ways

Make Polpo’s broad bean, mint and ricotta bruschetta

Make Polpo’s broad bean, mint and ricotta bruschetta

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