Jamie Oliver presents a joyful collection of vegetarian dishes that make everyday cooking feel like a celebration. This roundup brings together ten hearty, flavour-packed recipes — from an epic veggie bake to vegan chocolate pots — perfect for anyone who loves simple, satisfying food. If we’re talking cooking, easy recipes, these are designed to be approachable, economical and brilliant for sharing.
Overview
These recipes focus on extracting maximum flavour from vegetables through roasting, charring and clever layering. Expect lots of tinned tomatoes, pulses, good cheeses (or vegan swaps), evergreen pantry items like tapenade and sun-dried tomatoes, and a few technique hacks — dry-pan charring, seed-infused batters and one-pan finishes — that keep the work light and the results big on taste.
1. Epic Satisfying Veggie Bake
A generous, lasagna-like casserole that uses filo instead of pasta, packed with roasted veg, rice and butter beans, finished with a simple yogurt, egg and feta topping.
Ingredients
- Onions, garlic, sweet potato, courgette, peppers, mushrooms
- Tinned tomatoes, basmati rice (uncooked), drained butter beans
- Tapenade, coriander, oregano, olive oil, salt and pepper
- 500g natural yogurt, 3 eggs, 100g feta
- Filo pastry sheets
Method (in brief)
- Gently caramelise the onions in olive oil, add sliced garlic, coriander and tapenade.
- Dry-pan char chunks of sweet potato, courgette, peppers and mushrooms to concentrate flavour, then combine in a casserole pan.
- Add crushed tinned tomatoes, water (use empty tomato tins), simmer 30 minutes. Cool slightly.
- Line a tin with oiled filo, layer uncooked rice, drained beans, the veg stew, and more filo; bake at 180°C until golden.
- Whisk yogurt, eggs and crumbled feta; pour over baked filo shards and return to oven 30–40 minutes until set and golden.
Top tips
- Char vegetables in a dry pan first to concentrate flavour — it makes a massive difference.
- Use the empty tomato tins to measure water — no fuss, perfect liquid ratio.
2. Vegetarian Sausage Rolls (Squash, Chestnut & Cranberry)
Sweet roasted squash teamed with chestnuts, cheddar and sour cranberries wrapped in puff pastry — a brilliant party nibble or lunchbox showstopper.
Ingredients
- All-butter puff pastry (or vegan alternative)
- Roasted butternut squash (skin on), vacuum-packed chestnuts, dried cranberries
- Cheddar or Lancashire cheese, egg wash (or almond milk for vegan)
Method
- Roast whole butternut squash until sweet and tender; mash lightly and season.
- Roughly crush chestnuts by hand; fold in cranberries and cubed cheese.
- Roll mixture into strips of pastry, seal and slice, brush with egg wash and bake at 180°C for ~30–35 minutes until golden.
Why it works
- Roasting the squash concentrates sweetness; chestnuts add nuttiness and texture.
- Serve with chilli jam or a sharp chutney for contrast.
3. Veggie Tikka Masala with Grilled Veg & Paneer
A Friday-night favourite: marinated, charred skewers of vegetables and paneer with a smooth, almond-thickened curry sauce, fresh grated salad and one-sided coconut pancakes to mop up the sauce.
Key steps
- Marinade: olive oil, turmeric, cumin seeds, lemon zest and juice — toss veg and paneer, skewer and char under a hot grill until gnarly.
- Sauce: crisp curry leaves in oil, sauté onion, garlic, ginger, garam masala, paprika and almonds; blitz with plum tomatoes and return to simmer.
- Add chickpeas and coconut milk, finish with mango chutney and fold in the grilled veg.
Serve with
- Coconut bubbly one-sided pancakes (stovetop batter with coconut cream) and a bright grated carrot/cabbage salad dressed with lime and coriander.
4. One-Pan Veggie Casserole (Roasted Squash & Chickpea)
Batch-cooking genius: roast squash, dry-pan mushrooms and charred peppers combine with chickpeas and tomatoes into a rich casserole that becomes the base for many meals.
Why batch cook this
- It’s economical, freezes well, and can be reworked into Italian, Spanish or curried dishes.
Quick method
- Roast butternut squash halves skin on with a little oil and salt.
- Dry-fry mushrooms to dehydrate and intensify, char peppers and onions to build smoky depth.
- Add garlic, tapenade, red wine vinegar, plum tomatoes, chickpeas (juice included) and simmer; add squash and bake 1–1½ hours.
- Brighten with a splash of vinegar before serving.
5. Vegan Shepherd’s Pie
A totally vegan take on comfort food — mushrooms, lentils, chickpeas and frozen chopped veg form a rich ragu beneath olive oil mashed potatoes crisped with herb oil.
Essentials
- Use dried mushrooms, Marmite/soy or miso to boost umami in the stock.
- Top: mashed potato finished with extra virgin olive oil, thyme and a drizzle to crisp up.
Pro tips
- Frozen chopped veg (celery, carrots, onions) are a brilliant convenience — no waste and quick to fry off.
- Finish the pie in the oven until the potatoes are golden and the filling is blippy and rich.
6. One-Pan Veggie Lasagna
Fresh lasagna sheets, sweet leeks, asparagus stalks, broad beans, peas and a quick pan-made white sauce make a silken, speedy lasagna — all in one pan.
Highlights
- Make the béchamel-style sauce in the pan: flour + English mustard + milk, then add frozen veg, mint and cheese.
- Tear fresh lasagna sheets and fold them into the pan so they cook in the sauce — finish under a hot oven until gratinated.
7. Veggie Black Bean Enchiladas
Charred peppers and tomatoes are blitzed into a smoky sauce, stuffed with black beans and feta, rolled in tortillas and baked. Serve with a quick charred corn salsa and sour cream.
Filling ideas
- Black beans mashed a little with feta and herbs; smoked paprika or chipotle for depth.
- Roast the vegetables dry in the pan to add that classic smoky note.
8. Slow-Roasted Tomato & Orzo Salad
Slow-roasting ripe tomatoes with a kiss of harissa concentrates their sweetness into a dressing-like base for al dente orzo and bright broad beans.
Assembly
- Roast seasoned vine tomatoes at 150°C for an hour with spring onions and whole garlic bulbs.
- Push roasted tomatoes through a coarse sieve to remove skins, stir in garlic, sliced spring onions, blanched broad beans and orzo.
- Finish with fresh herbs (mint, basil), a drizzle of good olive oil and a scatter of feta.
9. Spring/Summer Asparagus Lasagna (Under 30 Minutes)
Quick lasagna that celebrates asparagus: stalks are sautéed, frozen peas and broad beans added, cream and cottage cheese give the silky middle. Fresh lasagna sheets cook quickly and grill to a golden finish.
Quick notes
- Anchovies (optional) dissolve into background umami — omit for vegetarian version.
- Finish with asparagus tips, thyme and a generous grating of parmesan.
10. Vegan Chocolate Pots (Tofu Chocolate Pots)
Surprisingly luxurious vegan chocolate pots made with silken tofu and high-quality dark chocolate — lower in saturated fat but mighty on flavour.
Key ingredients
- Good dark chocolate (85% cocoa), 700g silken tofu, 160g maple syrup, 1 tbsp dark rum, lime zest, vanilla paste, pinch of chilli
Method
- Melt chocolate gently over a water bath.
- Press tofu in a clean towel to remove excess water; blend with lime zest, rum, vanilla and maple syrup.
- Whisk tofu mix until silky, fold in melted chocolate and chill in small glasses. Top with crushed ginger biscuits or pistachios.
"It's absolutely joyful." — a simple celebration of veg, flavor and convivial meals.
Practical Tips for All Recipes
- Dry-pan charring: charring veg in a dry pan concentrates flavour and adds smoky notes without extra oil.
- Batch cook: make large casseroles (like the squash and chickpea) to freeze and reinvent — pasta topping, curry base, toast-topping or stew.
- Use good pantry boosts: tapenade, sun-dried tomatoes, jarred chickpeas and porcini infusion are quick routes to deep flavour.
- One-pan wins: several recipes are designed to be made and served from one casserole pan — less washing up and more time to sit down together.
Serving, Storage & Final Notes
These dishes are built for sharing — feed a crowd with minimal fuss. Most dishes freeze well in portions (casseroles, shepherd’s pie, lasagna). Reheat gently to keep textures intact.
For anyone exploring cooking, easy recipes, Jamie’s collection here shows how small techniques — charring, slow-roasting, one-pan sauces — turn humble veg into remarkable meals. Happy cooking, and enjoy creating memorable feasts from these simple, flavour-first ideas.
This article was created from the video How To Cook 10 Vegetarian Dinners & Recipes By Jamie Oliver with the help of AI.
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