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 422 recipes in total:


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Aduki Beans
     Origin: Japanese
Bengali Spinach
     Origin: Bangladesh
Chackchouka
     Origin: Morocco
African Potato Omelette
     Origin: North Africa
Beninese Jollof Rice
     Origin: Benin
Chackouka
(Poached Eggs on Pepper Ragout)
     Origin: Algeria
Afrikaanse Stoofschotel
     Origin: Lesotho
Berkoukes
     Origin: Algeria
Chanterele Risotto
     Origin: Italian
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Bhuna Khichuri
     Origin: India
Chanterelle and Shiitake Black Bean Chilli with Sour Cherries
     Origin: America
Alii Artichoke Casserole
     Origin: Italian
Birch Sap and Cleavers Risotto
     Origin: British
Chanterelle Omelette
     Origin: France
Alitcha Birsen
     Origin: Eritrea
Black and White Grits
     Origin: American
Chanterelle Stroganoff
     Origin: Fusion
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Bladder Campion Greens and Peanut Stew
     Origin: African Fusion
Chap Chee
(Spicy Vegetables)
     Origin: Korea
Amish Corn Fritters
     Origin: Amish
Blanched and Part-dried Nettle Leaves
     Origin: British
Chard and Cheese Strata
     Origin: Italy
Angolan Vegetable Soup
     Origin: Angola
Blewits Stewed with Sage
     Origin: British
Cheese and Potato Casserole
     Origin: American
Antipasto Rice
     Origin: Italian
Bombay Vegetables
     Origin: India
Cheese in Tamarillo Sauce
     Origin: Benin
Artichoke and Goat's Cheese Pudding
     Origin: British
Borulce
(Black-eyed Pea Stew)
     Origin: Turkey
Cheese in Tomato Sauce
     Origin: African Fusion
Asparagus and Morel Bread Pudding
     Origin: America
Bosh
(Beans and Bread)
     Origin: Sudan
Cheese Omelette with Wild Garlic and Wild Chervil
     Origin: British
Asparagus au Gratin
     Origin: British
Botswanan Cabbage
     Origin: Botswana
Cheesy Crockpot Chicken
     Origin: American
Asparagus Risotto with Black Truffle Coulis
     Origin: Monaco
Bracket Fungus with Red Chilli
     Origin: Fusion
Cheesy Crockpot Chicken and Vegetables
     Origin: American
Atar Alecha
(Spiced Split Green Peas)
     Origin: Ethiopia
Braised Sow Thistle and Button Mushrooms
     Origin: British
Chestnut Stir-fry
     Origin: Fusion
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Breadfruit with Tomato and Peppers
     Origin: Tanzania
Chickpea and Onion Stew
     Origin: Tajikistan
Auld Alliance
     Origin: Scottish
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
Courgette and Cucumber Mousse
     Origin: British
Beefsteak Mushroom and Hen of the Woods Risotto
     Origin: British
Cauliflower au Gratin
     Origin: British
Beetroot, Red Onion and Orange Ragú
     Origin: English
Cauliflower with Dorsa Sauce
     Origin: Algeria

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How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

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).

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

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.

The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.


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