As a vegetarian it can be tricky at times to find places that serve good vegetarian dishes and even harder to find supermarkets that sell some of the vegetarian substitutes, especially in Ireland. If like me you are on a college student budget you simple cant afford to be doing your grocery shopping in a lot of the health food stores around that will supply some of these substitutes or ingredients for substitute dinners.

When I started college I began looking up some quick and easy vegetarian friendly recipes that have come in pretty handy and are of course seriously delicious. So I’m going to give you a run through of some of my favourite recipes from the site studentrecipes.com

1.    Sweet Potato and Lentil Curry:

  • 100g red split lentils
  • 2 large sweet potatoes, cubed
  • 1 red pepper, chopped
  • 1 jar of your favourite curry sauce (500g)
  • 1 can of chopped tomatos
  • 1 red onion, finely chopped
  • 100g frozen peas
  • 1 tbsp oil
  • Fresh coriander (if you have it)
  • Rice, to serve

Method:

1) fry the onion and pepper in the oil for 5 mins, then add the potatoes and cook for another 5 mins.
2) add the tomatoes, lentils and curry sauce and simmer for 25-30 minutes or until potato soft
3) add the frozen peas and cook for 3 mins more
4) season with pepper and coriander and serve

This recipe serves four and I would suggest using all fresh vegetables but to keep the cost down the frozen and tinned stuff will do just as well.

Recipe by: Beth Bradshaw

2:  Falafel Burgers:

  • 400g can chickpeas, drained
  • 1 garlic clove finely chopped
  • 1 red onion, finely chopped
  • 1 grated carrot
  • 1 tbsp. fresh or dried parsley or coriander
  • 1 tbsp. curry powder/cumin/chilli powder
  • 2 tbsp. plain flour
  • 2 tbsp. oil
  • Makes 4
  • Serve with a bun, pitta bread or wrap and salad/tomatoes/cucumber

Method:

1) mash the chickpeas or whizz up in a food processor and combine all the ingredients besides the oil and season with pepper

2) fry in a frying pan with the oil for around 4 mins on each side

Yes you will need a food processor to make it as smooth as possible but if you would prefer you can hand mash the chickpeas and do it by hand.

Recipe by: Beth Bradshaw

3: Vegetables Somosas:

  • 1 onion
  • 1 potato
  • 1 large
  • 2oz/50g peas
  • ½ teaspoon turmeric
  • ½ teaspoon curry powder
  • 1 packet filo pastry
  • 3 tablespoons of oil

Method:

1) Peel and dice the onion, carrot and potato.
2) Boil in water for 10minutes (add the peas for the last 2 minutes of cooking).
3) Drain and allow to cool before using.
4) Set the oven to 200oc.Gas 6.
5) Mix curry powder and turmeric with cooled vegetables.
6) Carefully unroll filo pastry and divide in half. Fold each half in two, using a little oil to stick the pastry together.
7) Place a spoonful of filling in a triangle shape at the top of the pastry and fold up the samosa as show, using a little oil to seal it.
8) Place on a greased baking tray, brush with oil and bake for 10-15 minutes until golden brown.

Recipe by: Fatimazahra Rehemtulla

4: Sweet Chili Noodles:

  • Linguine or noodles, adjust the quantity depending on the number of people. but two bags of either is enough for 3 people.
  • 1 cup of vinegar, anything but malt (rice wine is preferred)
  • Whole garlic
  • 3 chilies
  • 2 teaspoons of cayenne pepper
  • Half a cup of sugar
  • Salt and pepper

Method:

1) Cook the noodles till done but still firm and leave to one side.

2) Fry the chili and garlic and then when browned add the vinegar and sugar.

3) Mix into the pasta or noodles and then add salt and pepper.

4) Add the cayenne pepper last as it is quite potent.

5) You can add a variety of veggies.

Recipe by: Max

5: Sweet Potato Risotto:

  • A little oil (olive oil is best)
  • 1 large sweet potato cut into bitesize chunks
  • 1/2 tsp paprika
  • 1/2 a white onion, finely diced
  • 125g arobotio risotto rice
  • Some white wine (about 94 ml/ half a glass)
  • 1 clove garlic very finely chopped or pressed
  • 300 ml vegetable stock
  • ½-whole lemon
  • 1/2 tsp chilli powder
  • 1/2 tsp black pepper
  • 25g grated parmesan

Method:

1) It is easiest to start roasting the sweet potato chunks whilst cooking the risotto, put in the oven at 200 degrees coated in a little oil. It takes about twenty minutes for these to cook.
2) Heat some oil in a pan add a little paprika, add the onion and fry.
3) Add the risotto rice, stir continuously until rice is coated in the oil and is tinged red.
4) Add the pressed garlic and stir.
5) Add the wine about ½ a glass will do – enjoy the rest and keep on stirring whilst the wine bubbles away, once bubbled away reduce the heat a little.
6) Add a small splash of vegetable stock and stir – once soaked up by the rice pour in a little more – keep stirring!!! You may need to remove the sweet potato from the oven at this point so it is okay to stop stirring for a while.
7) Every time the rice absorbs the water add a splash more. Keep cooking until stock is gone (you may need a little more stock).
8) The rice should be soft and not really chewy.
9) Add the sweet potato now, make sure it is warm through and turn off the heat.
10) Add the grated Parmesan, black pepper, chilli powder and lemon juice and stir in.

Recipe by: Ambi

Take a look at Studentrecipes.com for loads more recipes and let us know what recipes you liked.