Exclusive vegetarian dinner recipes

Make this smoky chilli in double batches, then freeze for easy midweek meals. Great spooned into jacket potatoes, it can also be used in burritos or quesadillas

Crispy, golden gnocchi is roasted alongside seasonal veg, herbs and garlic for a simple and flavourful dinner that's sure to please the family

Make this hearty alternative to lasagne for a gathering, or serve as a centrepiece for a special family lunch or dinner, such as birthdays

Salty halloumi cheese is coated in a sticky sweet chilli glaze and served on warm, soft flatbreads with a fresh crunchy slaw. Great for an easy midweek dinner

This recipe is perfect for using up any French sticks that have gone a bit stale. It’s a delicious way to enjoy quiche filling – that cheesy puffy egg mixture works so well in the crusty bread and there's none of the hassle of making pastry

Mushrooms are the hero of this satisfying, sweet and salty dish, so if you're craving 'egg' noodles, it's so much better than ordering in. The secret is the bicarbonate of soda which magically combines with the starchy water to produce that distinctive egg-like flavour. To make the meal more substantial, top with crispy tofu or add more veg.

Enjoy a fuss-free lunch or breakfast that everyone will enjoy. The frittata will be delicious with a side of smoked salmon, crunchy matzo and a green salad

Try this wonderful side dish to serve with roast lamb or mutton for Easter lunch. It also doubles as a stunning centrepiece for any vegetarians at the table

Make the most of watercress in this risotto. The pearl barley creates a robust, nutty texture, while brown butter, mascarpone and goat’s cheese add richness

Make our super-simple filo pie with spring greens. If you have a flameproof deep-sided tray, use that. If not, a casserole dish works well

Make this easy vegan curry with butternut squash and all the flavour of satay sauce. Top with coriander, chilli and peanuts, and serve with rice

Make the most of a pantry staple – butter beans – in this hearty and fragrant stew. They are filling, packed with protein and low-cost, too

Make this comforting no-bake lasagne and you’ll pack in lots of nutritious veggies, building up to 30 plant points for the week. The courgettes and mushrooms can be swapped out for other seasonal veg – leeks and aubergines work well.

Be amazed at how the beetroot turns the pasta a majestic ruby red in this creamy, vibrant dish. It's enough to convince anyone that beetroot is incredible. Add the sauce to anything from salads to pizza and pasta. This is one of my favourite dishes from my book, You Can Cook This!.

I’ve used chickpeas in this, but the curry base is adaptable; just add your choice of protein. A squeeze of lemon adds vitamin C to aid iron absorption and mixing quinoa with rice increases your intake of high-fibre wholegrains and protein.

Use silken tofu to make the creamy dairy-free pasta sauce in this vegan dish. Don’t be tempted to use firm tofu, as it won’t work in the same way

Use up the whole cauliflower and roast the leaves too to make this moreish dhal dish. You could swap the cauli for roasted broccoli, if you prefer

Use seasonal veg to make this lentil and mushroom winter warmer, or serve it cold for lunch. It's topped with a lovely parsnip and potato mash

Serve quiche at your next get-together. Quiche is a classic retro favourite – and this one is packed with rich comté and aromatic thyme

Mix up brunch with Nadiya's spiced spinach and baked eggs, served with warm naan brushed with mango chutney for dipping

Need a quick fix for meat-free Monday? Try this spicy pasta dish with lots of colour and texture thanks to air-fried carrots and a pistachio pesto

Try these crispy beetroot patties inspired by onion bhajis – they have an earthy sweetness and aromatic spice. Serve in burger buns with chutney, yogurt and a fried egg

Matty fills these simple ravioli with creamy spinach and ricotta, then tosses them in a fragrant, buttery sauce. (You will need a pasta machine for this)

Chetna's flavoursome dish combines tangy lentils with aromatic spices, topped with golden fried aubergine slices