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Home > Tips and Hints > Food and Cooking > Meals we find easy > Cooking meat free and vegetarian recipes

A few meat free meals

Photos above taken in my home kitchen, not in the caravan

Vegetable Fritters  

 

Ingredients

2 eggs, lightly beaten

onion, finely chopped  

cup finely chopped broccoli (or cauliflower)

2 cups grated vegetables (zucchini, carrot, sweet potato, pumpkin, parsnip or potato) 

cup self raising flour

2 teaspoon curry powder

Yoghurt, salsa, chutney or tomato sauce, to serve

 

Method

Combine the eggs, onion, broccoli and grated vegetables in a large bowl. Add the flour, curry powder, salt and pepper and mix until well combined.

 

Cooking

Heat a little olive oil in a non-stick frying pan over medium heat. Add heaped tablespoonfuls of the mixture to the pan and cook in batches for several minutes each side or until golden brown. Serve fritters with minted yoghurt, salsa, chutney or tomato sauce.

Vegetarian options for quick and easy meals

Zucchini Cheese Puffs

 

Ingredients

One grated zucchini

One cup of grated cheese

One cup of self raising flour

Two eggs (beaten)

Pepper and salt to your taste

 

Method

Mix all ingredients together

 

Cooking

Using a large spoon, place as patties on an oiled oven tray or a heated oiled stove top frypan or barbecue hotplate.  Bake in oven at 200 for twenty minutes or turn during cooking in pan or on hotplate until browned and cooked through. 

Corn Fritters

 

Ingredients

1 cup Self Raising Flour

2 dessertspoons milk powder low fat preferred  

A little pepper and salt

cup water

2 eggs

1 can corn kernels 400 500 grams, drained

 

Method

Mix flour, milk powder and seasoning in a bowl. 

 

Whisk eggs in water. Stir into flour from the centre to make a soft batter, adding more water if necessary.  Fold in corn kernels.

 

Cooking

Place tablespoonfuls of the batter onto a hot lightly oiled non-stick frypan over moderate heat.   Cook for a few minutes, turning, until golden brown on each side. 

 

Serve with salad and chutney.

 

This recipe can be made without eggs if you have no refrigeration.

 

Non meat meals make it even easier if travelling without refrigeration.  Many of the previous recipes can be used or adapted to meat free meals with or without additional of substitutes such as legumes, nuts or seeds.

 

Want to know more? Ask us
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Cheese & Lentil Loaf

 

170 gms (6 oz) lentils

250 mls water

170 gms (6 oz) grated cheese

1 onion finely chopped

1 tbsn chopped parsley (optional)

tsp cayenne pepper (optional)

A little lemon juice

1 egg

60 mls milk or cream

Seasoning to taste; I use two heaped teaspoons of curry powder and a dash of soy sauce.

 

Cook lentils in covered pan for 10 to 15 minutes until a stiff puree

 

Mix in half the cheese, onion, parsley, cayenne pepper, lemon juice & any other seasoning you want.

 

Beat egg and milk or cream together and combine with the above mix.

 

Place into ovenproof loaf tin and top with remaining cheese.

 

Bake in a moderate for 45 to 50 minutes.

 

Serve with a homemade tomato and onion sauce (or any tangy sauce of your choice).

 

It needs the sauce, can be a bit dry without, the cheese topping is important too.

 

 

 

The above recipe was adapted from one given to me by a contributor to Nuttycake's Camp Kitchen on the Caravanners Forum