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National Vegetarian Week

National Vegetarian Week


As more and more foodies are sprouting an interest in healthier, more sustainable vegetable-centric cuisine, chefs across the country are serving up fresh new dishes that give produce the recognition it deserves. From foraged fare and casual plant-based dinners to vegetarian cuisine and tasting menus, these meals are moving vegetables up on the menu from the list of side-dish afterthoughts to the main event. While vegetarians once had trouble ordering when dining out, choices these days extend much further than a simple salad or plain pasta. Now, the spotlight is being shone on the once-unassuming vegetable, taking centre stage in such an irresistible way that even meat-lovers are wanting a taste. Veggie-centric dishes are part of a major movement in the culinary world, with an increasing number of chefs delivering bold flavours to ingredients that were once solely considered for side dishes.

What a better way to shine more light on veggie dishes than National Vegetarian Week! This week offers a chance to dismiss any lingering myths around vegetarian food and its limitations. Instead it is a great opportunity to reach out to people across all ages and all communities and show them how easy to make and how vibrant veggie food can be.

So if you’re eating veggie this week and want to try new and exciting combinations, don’t stress about having to think of new ideas, we’ve got it covered. We’ve got a great selection of ‘quick success’, easy and speedy recipes using fresh and in season products for you to try, not just this National Vegetarian Week, but for your menu at any time.


Veggie recipes

Recipe 1

Cauliflower, sweet potato tikka with coconut chutney and Desiree Saag Aloo

1 – Take 1 drained tin of chickpeas, 1 cauliflower – cut into florets, 1 sweet potato diced and 1 onion sliced and place into a large bowl.

2- Take a jar of tikka marinade and cover the vegetables and sit for around 10 minutes to marinade.

3- Pre-heat the oven to 200° and cook the mixture for about 20 minutes, then leave to cool.

4- Make the chutney by adding, 200g desiccated coconut, 100g warm water, ½ green chilli, 2tbsp coriander, ½ inch ginger, 1/3 salt, ¼ tsp sugar, ¼ tsp mustard seeds to a food processor and blend for around 2 minutes.


Desiree Saag Aloo

1 – Dice desiree potatoes and boil in salted water for around 15 mins until soft but still holding shape.

2- Drain these and set aside. In a pan, melt a knob of butter and add 1 onion diced and a small knob of diced ginger and cook for about 2 minutes.

3- Add the drained potatoes, gently fry the outside and coat in butter, add 1tsp ground turmeric, 1 tsp. gram masala, 1tsp ground cumin and cook out the spices.

4- Then add ½ tsp. of garlic puree and 2 handfuls of spinach to this and wilt down.


Try serving this with some crispy sweet potato chips and a fruit salsa. Trust us, you won’t be disappointed!

Salad Recipes


Golden beetroot falafel, super food hummus and dressed heritage carrots


1-  First heat a little olive oil in a frying pan and fry a chopped onion until softened but not coloured.

2- Add 2 tsp cumin and cook for 1 min, then scrape the mixture into a food processor with 2 drained tins of chickpeas, 2/3 of the grated golden beetroot, 100g of breadcrumbs, 1 egg and 1 tbps of tahini.

3 – Whizz together until you get a rough paste, then scrape into a bowl and stir in the remaining grated beetroot with plenty of seasoning.

4- With damp hands, form balls of the mixture and bake on a tray with grease proof at 180° for around 20 minutes.

5 – Ribbon the heritage carrots using a peeler and place in a bowl, drizzle over a light lemon vinaigrette and mix well, place this in your serving bowl and sprinkle over your seeds.

6 – Place your cooked falafels on top of the salad and then spoon some hummus to accompany then enjoy!



Courgette ribbons, asparagus, mixed beetroot, lovage polenta pieces and a lemon dressing


1 – Ribbon your courgettes and place in a large bowl, then using a mandolin on a fine setting, slice the beetroot to get large round discs, then add these to the bowl.

2 – Finely slice the asparagus at an angle and again add this to a bowl.

3 –  To make the polenta chunks, take 5 times the volume of water to polenta and bring it to the boil.

4 – Once boiled, slowly add the polenta and keep mixing until all is combined, add 3-4 tbsp of lovage nut-free pesto to the mixture – then pour out evenly onto a baking tray and cool.

5 – Then cut into chunks, roll in the polenta and deep fry for that added crunch.

6 – For the vinaigrette, take equal quantities of lemon juice and olive oil, ½ tsp garlic, seasoning and whisk together until combined.

7 – With the remaining beetroot, dice and add to the mixing bowl, drizzle over the vinaigrette generously and then place into a serving bowl with the fried polenta chunks and enjoy!



What a way to finish off  National Vegetarian Week with our final 2 recipes…….


All in one Miso

1 – Heat up oil in a large soup pot and add onions with a pinch of salt. Fry until starting to turn translucent.

2 – Add whites of leeks. Add another pinch of salt and mix in well. Fry on medium heat for a few minutes.

3 – Then add the pak choi, sliced asparagus, red onion, mange tout and mushrooms, make sure everything is coated well in oil, turn the heat down to low and put lid on.

4 – Leave veg to start melting for approximately 10 minutes (keep an eye on it though so it doesn’t catch) and as much of their own juices to come out.

5 – Once the veg has started to soften and lots of juice has been extracted, add boiling water to cover.

6- Simmer with the seaweed for another 5-7min until veg are soft but not falling apart.

7 – Add mooli noodles and once all the vegetables are cooked, turn off heat.

8 – Take out some broth and put in a separate bowl and dissolve miso paste in it then add back to the soup to mix in well.

9 – Arrange the noodles and vegetables in a serving bowl, pour over the broth and enjoy!



Jersey royal, asparagus, and Lovage nut-free pesto frittata

1 – Cook about 500g of jersey royals in boiling salted water for 10 minutes. Drain and leave aside. Meanwhile preheat the oven to 160°.

2 – Heat the olive oil and butter in a frying pan. Add the potatoes and fry for 5 minutes until golden.

3 – Add 5-6 finely sliced asparagus to the pan along with 2 handfuls of washed spinach and sauté.

4 – Meanwhile, whisk 6 eggs with a splash of cream, thyme leaves, parsley and cheese. Season well, then add to the pan.

5 – Stir in the potatoes, cook gently for 3-4 minutes until almost set, then bake for around 20 minutes until the egg mixture has set and the top becomes golden. Serve with green salad, nut free pesto and enjoy!