An example vegetarian week of five dinners from our recipe collection. It is a fixed sample, not personalised to your pantry, and free to use — no account, card or subscription needed.
(1–20)
Monday
Soy Vegetable Egg Noodles
About 20 minutes in total · 2 servings
Ingredients
150 g egg noodles
1 carrot
200 g cabbage
2 cloves garlic
2 tbsp soy sauce
1 tbsp olive oil
for boiling water
Optional extras (not on the shopping list): 2 spring onions, ¼ tsp chili flakes
Method (5 steps)
Cook the egg noodles in boiling water for the time on the packet (usually 3–4 minutes), drain and rinse briefly.
Meanwhile cut the carrot into matchsticks and finely shred the cabbage.
Heat the oil in a wok or large pan over high heat and stir-fry the carrot and cabbage for 3–4 minutes until just tender. Add the sliced garlic for 1 minute.
Add the noodles and soy sauce and toss for 1–2 minutes until hot.
If using, scatter over sliced spring onions or chili flakes and serve.
Tuesday
Couscous Salad with Chickpeas and Cucumber
About 15 minutes in total · 2 servings
Ingredients
120 g couscous
400 g can chickpeas
½ cucumber
2 tomato
1 lemon
3 tbsp olive oil
½ tsp salt
150 ml (boiling) water
Optional extras (not on the shopping list): 80 g feta, a handful fresh parsley
Method (4 steps)
Put the couscous and half the salt in a bowl, pour over the boiling water, cover and leave for 5 minutes. Fluff with a fork.
Drain and rinse the chickpeas; dice the cucumber and tomatoes.
Whisk the oil, juice of the lemon and the remaining salt.
Toss everything together with the dressing. If using, crumble over feta and add chopped parsley.
Wednesday
Black Bean and Cheese Wraps
About 15 minutes in total · 2 servings
Ingredients
4 tortillas
400 g can black beans
80 g cheddar
1 tsp cumin
1 tbsp olive oil
a pinch salt
Optional extras (not on the shopping list): a few leaves lettuce, 1 tomato, to serve greek yogurt
Method (4 steps)
Drain and rinse the black beans. Warm them in a pan with the oil, cumin and salt for 3–4 minutes, roughly mashing about half.
Warm the tortillas in a dry pan for 20 seconds per side.
Spread the beans down the middle of each tortilla and add the grated cheese (and lettuce, sliced tomato or yogurt if using).
Roll up tightly and serve.
Thursday
Potato and Chickpea Curry
About 40 minutes in total · 2 servings
Ingredients
250 g potato
200 g (1 can) chickpeas
½ onion
1 cloves garlic
200 g canned tomatoes
1 tbsp curry powder
1 tbsp olive oil
½ tsp salt
150 ml water
Optional extras (not on the shopping list): 2 handfuls spinach, 100 ml coconut milk, to serve rice
Method (5 steps)
Heat the oil in a large pan over medium heat and cook the chopped onion for 6 minutes.
Add the garlic and curry powder and stir for 1 minute.
Add the potatoes cut into 2 cm cubes, the canned tomatoes, water and salt. Cover and simmer for 20 minutes until the potatoes are tender.
Add the drained chickpeas (and coconut milk if using) and simmer 5 minutes more. Wilt in spinach if using.
Serve on its own or with rice.
Friday
Buttery Pasta with Peas
About 15 minutes in total · 2 servings
Ingredients
200 g pasta
150 g peas
30 g butter
1 tsp salt
for boiling water
Optional extras (not on the shopping list): 30 g parmesan, ½ lemon, to taste black pepper
Method (4 steps)
Cook the pasta in a large pot of boiling water with the salt until al dente. Add the peas for the last 3 minutes.
Reserve a mug of the cooking water, then drain.
Return to the pot with the butter and a splash of the water and toss until glossy.
Finish with parmesan, lemon zest or black pepper if using.
Combined shopping list
This sample assumes a basic pantry of only olive oil, salt and water. Those basics are left off this list — check you have enough of them. Optional extras are not included.
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