Welcome to the Celtnet Vegetarian Recipes Home Page

Welcome to Celtnet's Vegetarian Recipes Page — Meat is not the only currency in terms of cookery and world-wide there are a large number of cultures who are almost exclusively vegetarian. Even in Europe vegetarianism has a long history starting from Roman times our current repertoire of vegetarian dishes is fairly modern in origin.

Here you will find a large range of recipes which do not fit into the 'ancient' theme of the remainder of the recipes on this site. In essence these recipes represent a sampling of the several thousand recipes that I've gathered, adapted and personally cooked over the years. Many of these recipes originate with University friends who helped engender my interest in world cuisine. Others come from exchanging recipes on the internet or going through recipe books to search for things that work (and things that don't) and are the results of my own experiments and modifications on these recipes. Yet others are things that I've tried and which turned out so well that I decided to write them up.

I have a passion for food and cookery that is (hopefully) bolstered by a formal scientific training that lets me know what's happening when food cooks. This is one reason why Roman cookery with it's balancing of salt, sweet, sour, bitter and umami flavours is so fascinating (the same balancing is also present in Thai cuisine) and I want to bring this approach to the balancing of flavours to traditional Western and to fusion foods. Spice blends are fascinating as they show both how foods and flavourings have developed locally across the world and how the spice trade (especially the introduction of Black Pepper and Chillis) have affected the major cuisines of the world.

Please note that the recipes presented here are all vegetarian recipes intended to be served as main courses. For a more comprehensive listing of all the vegetarian recipes on this site please visit the Vegetarian Recipes Listings page.

As well as the list of recipes presented below you can also fetch Modern and Traditional meat recipes by meal type via these links:

Starters Fish Courses Meat Courses
Vegetarian Accompaniments to Main Courses Desserts
Breads, Cakes and Pastries Sauces and Jams Snacks
Drinks Spice Blends


Alphabetical list of Starters recipes follow (limited to 100 recipes per page). There are 424 recipes in total:


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Aduki Beans
     Origin: Japanese
Beetroot, Red Onion and Orange Ragú
     Origin: English
Cauliflower with Dorsa Sauce
     Origin: Algeria
African Potato Omelette
     Origin: North Africa
Bengali Spinach
     Origin: Bangladesh
Chackchouka
     Origin: Morocco
Afrikaanse Stoofschotel
     Origin: Lesotho
Beninese Jollof Rice
     Origin: Benin
Chackouka
(Poached Eggs on Pepper Ragout)
     Origin: Algeria
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Berkoukes
     Origin: Algeria
Chanterele Risotto
     Origin: Italian
Alii Artichoke Casserole
     Origin: Italian
Bhuna Khichuri
     Origin: India
Chanterelle and Shiitake Black Bean Chilli with Sour Cherries
     Origin: America
Alitcha Birsen
     Origin: Eritrea
Birch Sap and Cleavers Risotto
     Origin: British
Chanterelle Omelette
     Origin: France
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Black and White Grits
     Origin: American
Chanterelle Stroganoff
     Origin: Fusion
Amish Corn Fritters
     Origin: Amish
Bladder Campion Greens and Peanut Stew
     Origin: African Fusion
Chap Chee
(Spicy Vegetables)
     Origin: Korea
Angolan Vegetable Soup
     Origin: Angola
Blanched and Part-dried Nettle Leaves
     Origin: British
Chard and Cheese Strata
     Origin: Italy
Antipasto Rice
     Origin: Italian
Blewits Stewed with Sage
     Origin: British
Cheese and Potato Casserole
     Origin: American
Artichoke and Goat's Cheese Pudding
     Origin: British
Bombay Vegetables
     Origin: India
Cheese in Tamarillo Sauce
     Origin: Benin
Asparagus and Morel Bread Pudding
     Origin: America
Borulce
(Black-eyed Pea Stew)
     Origin: Turkey
Cheese in Tomato Sauce
     Origin: African Fusion
Asparagus au Gratin
     Origin: British
Bosh
(Beans and Bread)
     Origin: Sudan
Cheese Omelette with Wild Garlic and Wild Chervil
     Origin: British
Asparagus Risotto with Black Truffle Coulis
     Origin: Monaco
Botswanan Cabbage
     Origin: Botswana
Cheesy Crockpot Chicken
     Origin: American
Atar Alecha
(Spiced Split Green Peas)
     Origin: Ethiopia
Bracket Fungus with Red Chilli
     Origin: Fusion
Cheesy Crockpot Chicken and Vegetables
     Origin: American
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Braised Sow Thistle and Button Mushrooms
     Origin: British
Chestnut Stir-fry
     Origin: Fusion
Auld Alliance
     Origin: Scottish
Breadfruit with Tomato and Peppers
     Origin: Tanzania
Chickpea and Onion Stew
     Origin: Tajikistan
Τsili kai Skordo sto Petrelaio
(Chillies and Garlic in Oil)
     Origin: Greece
Broad Beans with Angelica
     Origin: British
Chickpeas with Kombu
     Origin: Fusion
Azuki Beans with Squash and Kombu
     Origin: Japan
Broccoli au Gratin
     Origin: British
Chili con Queso
(Chili with Cheese)
     Origin: American
Bahamanian Baked Macaroni and Cheese
     Origin: Bahamas
Brown Rice and Sesame-fried Vegetables
     Origin: Fusion
Chilli with Beans
     Origin: American
Baked Beans with Nigerian Seasonings
     Origin: African Fusion
Bucate Gătite cu Ceapă
(Onions Stuffed with Nuts)
     Origin: Romania
Choroko Sauce
     Origin: Uganda
Baked Kasha and Mushrooms
     Origin: Eastern Europe
Bund Gobi aur Narial
(Coconut Cabbage)
     Origin: India
Circassian Chicken
     Origin: Belarus
Banana Skin and Cowpeas
     Origin: India
Byrek me Spinaq
(Spinach Pie)
     Origin: Albania
Cobnut, Wild Mushroom and Chestnut Stir Fry
     Origin: Fusion
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
Cabbage and Pineapple Salad
     Origin: West Africa
Coconut Curry
     Origin: Seychelles
Barbecued Leek and Sweet Pepper
     Origin: American
Cabbage Pastie
     Origin: Moldova
Coconut, Red Beans and Rice
     Origin: Anguilla
Basic Jollof Rice
     Origin: Nigeria
Cajun Gumbo
     Origin: Cajun
Collard Greens and Spiced Cheese
     Origin: Ethiopia
Bata bil Beyd
(Potato and Egg Omelette)
     Origin: Algeria
Cajun Rotelle and Red Beans
     Origin: Cajun
Comfrey Aloo
     Origin: Fusion
Batingan bi Jibn
(Baked Aubergines with Cheese)
     Origin: Arabic
Cajun Squash Casserole
     Origin: Cajun
Comfrey and Peanuts
     Origin: African Fusion
Batter-fried Dryad's Saddle
     Origin: British
Calico Baked Beans
     Origin: American
Comfrey Fritters
     Origin: British
Bean Soup
     Origin: Liberia
Californian Stir Fry
     Origin: American
Comfrey Pasta
     Origin: Italian
Beans with Cassava
     Origin: Uganda
Callaloo
     Origin: Trinidad
Coq au Vin with Chicken of the Woods
     Origin: France
Beansprout Sauté
     Origin: Fusion
Caponata
     Origin: Italian
Country Egg Casserole
     Origin: British
Bebotok Sapi
(Indonesian Meatloaf)
     Origin: Indonesia
Catalan Spinach Salad
     Origin: Andorra
Beefsteak Mushroom and Hen of the Woods Risotto
     Origin: British
Cauliflower au Gratin
     Origin: British

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How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.


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