From meat-free Mondays to kicking the carnivorous life for good, more and more of us are embracing plant-based eating. To celebrate National Vegetarian Week from June 16 to 22, Aldi has shared five budget-friendly recipes suitable for those following a vegetarian diet.
Whether you’re looking to take on a fully meat-free diet, or just after some dinner inspiration, the recipes have been designed to showcase just how versatile vegetarian meals can be. They include a vegetarian curry that will spice up your midweek meals and a refreshing and zesty salad ideal for a healthy lunch or starter.
Aldi says its Plant Menu range also provides customers with lots of low-cost meat-free alternatives to incorporate into their cooking. The full recipes can be found on the Aldi website, with step-by-step instructions.
The recipes range from just under £1 a person to £1.80 per serving. Here's what you'll need:
Halloumi burger (serves four)
Ingredients
550g Halloumi
1 large Carrot
1 tbsp Apple Cider Vinegar
1 tsp Caster Sugar
Salt
Pepper
Olive Oil
1 Baby Gem Lettuce
1 Salad Tomato
120g Grilled Peppers
4 tbsp Sweet Chilli Sauce
4 Specially Selected Seeded Brioche Burger Buns
Method
Slice the carrot into ribbons and place into a bowl along with the cider vinegar, salt and sugar. Marinade for 10 minutes, then strain off the liquid.
Drain and slice the halloumi, drizzle with oil and season and cook on a barbecue or griddle pan. Split the buns and warm through on the barbecue or griddle pan for just a few seconds then add lettuce leaves and tomato to build your burgers.
Cost and prep/cooking time: £1.80 per serving at Aldi, with an estimated prep and cooking time of 25 minutes.
Strawberry, Spinach and Goat’s Cheese Salad (serves four)
Ingredients
400g punnet Strawberries
200g bag Spinach leaves
130g bag Walnuts
150g log soft Goat’s Cheese
100ml Solesta Olive Oil – plus a little extra for frying
Juice of 1 lime
1 tsp Stonemill Dried Parsley
Salt and Black Pepper
Method
Saute the walnuts and chop roughly. Meanwhile slice the strawberries and rip the spinach leaves and add to a bowl.
Sprinkle the cheese over the salad. Whisk the lime juice, parsley and the olive oil together to make your dressing and pour over.
Cost and prep/cooking time: £1.50 per person from Aldi, with an estimated prep and cooking time under 20 minutes.
Courgette and Tomato Frittata (serves four)
Ingredients
2 tsp Vegetable Oil
1 Courgette, coarsely grated
2 Tomatoes, chopped
6 Eggs
2 tbsp 1% Fat or Semi Skimmed Milk
4 slices Wholemeal Bread
1 pinch ground Black Pepper
Method
Cook the courgette and tomatoes on the hob for 3-4 minutes then spread over the base of the frying pan. Beat the eggs and milk together and pour into the frying pan.
Cook over a medium-low heat then transfer to the grill to set the surface. After cooling, slice into wedges and serve with toast.
Cost and prep/cooking time: £1.60 per serving, and an estimated prep and cooking time of around 20 minutes
Marrakesh Aubergines (serves four)
Ingredients
3 x Aubergines
1 x large Red Onion
1 x large Courgette
3 x cloves Garlic
1 x 400g tin Chopped Tomatoes with Herbs
30ml Olive Oil
1 x tsp ground Cinnamon
1 x tsp Chilli Powder
2 x tsp Paprika
2 x tsp Ground Cumin
1 x Vegetable Stock Cube
1 x tbsp Pesto
300ml Water
Sea Salt and Black Pepper
90g Couscous
100ml Boiling Water
Method
Slice the aubergines and grill. Sauté the onion and garlic on a low light. Grate the courgette and add to the pan along with the tinned tomatoes, chilli, paprika, cumin, cinnamon, pesto, cold water and crumble over the stock cube - seasoning with some salt and black pepper.
Bring to the boil then cook for 5 minutes. Mix the aubergines with the tomato sauce and put into a baking dish. Mix the couscous with the boiling water and stir. Sprinkle this over the top of the aubergines and bake in the oven for 20 minutes.
Cost and prep/cooking time: £1.15 per person, with an estimated prep and cooking time of 35 minutes.
Sri Lankan Style Curried Cauliflower (serves four)
Ingredients
1 x Cauliflower
3 x Garlic Cloves
1 x Red Chilli – approx 15g
1 x 10g piece peeled Fresh Ginger
1 x tsp ground Cumin
1 x tsp Paprika
2 x tsp Curry Powder
1 x Lemon
2 x Red Onions
30g Cashew Nuts
30g Blanched Almonds
1 x 400ml Coconut Milk
1 x 400g Chopped Tinned Tomatoes
1 x 400g Tin of Chickpeas
100g Baby Spinach Leaves
35ml Rapeseed Oil
Sea Salt and Black Pepper
Method
Chop the garlic, ginger, chilli and seeds and sauté the onions before adding the nuts then chilli, garlic, ginger, ground cumin, paprika and curry powder. Cook on a low heat then add coconut milk and the chopped tomatoes.
Season then cut the cauliflower into eighths and add to the sauce. Drain the chickpeas and add to the wok. Gently cook for about 25 minutes then add the the spinach leaves, stir through and cook for another five minutes.
Serve alongside some basmati rice.
Cost and prep/cooking time: J ust under £1 per person from Aldi, with an estimated prep and cooking time of 50 minutes
