It’s estimated that around 8% of the world’s population are vegetarians, while here in New Zealand that figure is over 10%.
1-in-10 people doesn’t seem like a lot, but considering that’s up from 1-in-75 only a few years ago, there’s a definite move towards a more meat-free lifestyle among the population, especially with younger generations.
Even if you’re a devout meat-eater, it’s always handy to have a few vegetarian recipes up your sleeve, and of course, it doesn’t hurt to eat healthy once in a while!
Plant-Based Burger Buddha Bowl with Thai Peanut Sauce
Let’s start off with an absolute gem from our recipe book; the Buddha Bowl!
The plant-based burger and roasted veg and salad bowl is an absolute delight, brought together with a delicious Thai peanut sauce. A must-try, even for non-vegetarians.
- 1 box vegetable patties
- 1 kumara cubed
- 1/2 head broccoli chopped
- 1 avocado sliced
- 8 cherry tomatoes quartered
- 1/4 whole pineapple diced [or a tin]
- drizzle of avocado cooking oil
For the Thai Peanut sauce
- 1/2 cup peanut butter smooth
- 2 tbsp lime juice
- 2 tbsp apple cider vinegar
- 2 tbsp soya sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 1 tsp garlic grated
- 500 g rice [enough for 4 people]
- 1 handful peanuts roasted
- 1 handful Thai basil
Preheat the oven to 200C while lining 2 large oven trays with baking paper. On one tray, place plant-based burgers. On the other tray, place kumara and broccoli. Drizzle oil over the kumara and broccoli and then bake in the oven for 20-30 minutes until cooked and golden. Slice the burgers.
Cook the rice.
Mix all ingredients of the Thai Peanut sauce and then set aside.
In individual bowls, fill rice, then arrange roasted kumara, broccoli, avocado, tomato and pineapple attractively and pour over peanut sauce.
Garnish with Thai basil and toasted peanuts and serve. Enjoy!
Tempeh yellow curry
This tempeh coconut curry is another quick go-to vegetarian recipe if you’re short on time but in need of a flavoursome and wholesome meal.
The tempeh is nutty and filling, and an easy protein to keep in the fridge, while the combination of honey, ginger, coconut and garlic make this recipe one you’ll keep coming back to!
- 1 block tempeh cut into strips
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp Coconut oil
- 1 1/2 onion diced
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 can coconut milk
- 1 tbsp yellow curry paste
- 1 cup vegetable stock
- 1 1/2 bag sweet stem broccoli
- 1 orange capsicum thinly sliced
Heat 1 tablespoon of our delicious coconut oil in a wok or heavy-set pan.
Fry the diced onion until translucent. Add ginger and garlic and fry for another minute. Add the yellow curry paste, coconut milk and stock. Stir and bring to the boil.
Add the sweet stem broccoli and capsicum and simmer for a few minutes, until the broccoli is tender. Take off the heat.
Heat the other tablespoon of oil in a non-stick frying pan and fry tempeh until golden. Add the honey and soy sauce and fry for a further minute.
Serve bowls of the coconut curry with tempeh and hot rice. Garnish with fresh coriander and lime wedges.
Nothing beats a good lasagne, and it’s one of those meals that still taste pretty much the same with or without meat.
All modesty aside, this recipe might just be the greatest vegetarian lasagne on the planet.
Packed with cheese (of course), loaded with vegetables, and flavoured with our award-winning Extra Virgin Olive Oil, this is one for all the family.
- 1 pack lasagne sheets
- 1 jar green pesto
- 1 large yellow squash, peeled and roughly chopped
- 2 cups Veggie stock
- 50g / 1.7oz sundried tomatoes – roughly chopped
- 1 onion finely chopped
- 3 garlic cloves, minced
- ½ tsp chilli flakes
- ½ tsp nutmeg
- A handful of Spinach leaves
- A handful of Fresh Basil
- 500g / 1.1lb container cottage cheese
- 2 large eggs
- ½ cup parmesan cheese, grated
- 5 cups mozzarella cheese, shredded
- Salt and fresh ground black pepper, to taste
- Olivado Extra Virgin Olive Oil
Bring 2 cups of veggie stock to boil and gently place in the butternut squash cubes – cook until tender, roughly 10 minutes. Drain and keep the stock.
In a deep frying pan over medium heat, fry off the onion and garlic until tender. Add the chopped sundried tomatoes, chilli flakes and nutmeg. Add the cooked butternut squash and spinach and mash up with a fork with a cup of the reserved veggie stock.
In a separate bowl to stir together the eggs, ricotta or cottage cheese, 1 cup mozzarella, and ¼ cup Parmesan
Heat oven to 190°C / 375°C.
In a deep baking dish, layer the lasagne sheets, butternut and spinach mixture, basil pesto, eggy cheesy mixture and basil leaves. Repeat until you have done at least 3 layers. Top with the remaining cheese and basil leaves plus a drizzle of oil.
Bake for 40 minutes then devour!
Olivado oils are suitable for every meal, especially vegetarian recipes
At Olivado we know how important it is to offer vegetarian options, and with our oils being made organically from sustainable practices without any animal products, you can rely on us if you’re a vegetarian or vegan.
We are leading the way in the avocado industry with our approach to regeneration, sustainability and transforming all our waste products into energy.
Working hard to leave our communities and environment in a better state than when we started, we are carbon neutral and we have committed to being carbon positive by next year.
Anyone who claims vegetarian meals aren’t as tasty has obviously never tried our recipes. The three above are simple to cook, quick to make and above all, delicious.
Don’t forget to contact us if you have any questions about our award-winning oils, mouth-watering recipes or our pioneering sustainable practices.