All things “vegetarian” (28 articles)

This dish welcomes spring with the freshness of dill, while staying grounded thanks to the beetroot.

Looking for quick lunch idea to whip up while working from home? This chickpea pancake fits the bill perfectly.

A fuss-free method of cooking rice and an almost empty fridge were the inspiration for this Japanesey bowl that’s now on my list of comfort foods.

Pretty and pink, this earthy porridge is perfect for grounding during autumn and spring.

You’ll find many variations out there for kitchari – an Indian-spiced savoury porridge that’s considered a balancing, healing meal in Ayurveda. Here’s mine.

A switch from the all-spinach variety, this take on palak paneer will make you put down the takeaway menu.

A warm, wintry, one-pot porridge that’s waiting for you when you wake up in the morning.

This simple, veggie-packed soup gets a dose of umami by adding a prune to the broth.

This is my favourite way to use up orange or mandarin peels: it’s a wintry yet energizing addition to a morning bowl of porridge.

This salad is best served fresh from the oven. Feel free to rotate the roast veggies with whatever is in season.

Raita is perfect for dolloping over a curry or Middle Eastern dish, or using as a dip with your favourite veggie sticks.

Packed with zucchini and broccoli, these fritters feature teff as a gluten-free alternative to wheat flour.

Creamy and subtle, zucchini makes a great base for this summery sneaky veggie smoothie.

A gluten- and dairy-free sweet treat without the sugar rush.

A typically oil-laden wheat-filled Malaysian dish gets a low-FODMAP makeover.

Known to many as the holy grail of fermented foods, sauerkraut can be made simple.

Replacing béchamel sauce with feta and lactose-free yoghurt is the secret to this low-FODMAP vegetarian lasagne.

Roasting most of the vegetables together in the oven for this meal in a bowl keeps the fuss factor to a minimum.

Here's my less laborious spin on aloo gobi: the Indian potato-and-cauliflower dish.

Once you've sprouted some chickpeas, you can quickly whip up this easier-to-digest hummus.

Little skill needed, just a bit of patience: make grains, seeds and legumes more digestible.

From an initial batch of yoghurt, keep reusing the dregs to make batch after batch.

Buckwheat is a protein- and fibre-rich seed – and the star of this summery dish.

This spice-filled soup is warming and super fresh – and can easily be made vegan.

An earthy soup that pairs two seasonal stars with an Egyptian flavour bomb.

Warm and wintry, this spiced porridge is made without an oat in sight.

These versatile crepes can be filled with different goodies and served for breakfast, lunch or dinner.

Most of the prep-work for this low-FODMAP curry is in the paste. Once that's done, the rest is a cinch.