Every year in October, vegetarianism is celebrated across the world! Nowadays, approximately 10% of the world’s population is vegetarian and this day serves to promote the joy, compassion and life-enhancing possibilities of vegetarianism.
During this month, we thought we should highlight the benefits of a vegetarian diet and whether you are part of the 10% or want to make the change for just one day, let us take you around the world with some of our favourite vegetarian recipes that will warm your soul and make you feel good all over.
BURNT AUBERGINE VEGGIE CHILLI
Ingredients
An aubergine
1 tbsp olive oil or rapeseed oil
A red onion, diced
2 carrots, finely diced
70g puy lentils or green lentils, rinsed
30g red lentils, rinsed
400g can kidney beans
3 tbsp dark soy sauce
400g can chopped tomatoes
20g dark chocolate, finely chopped
2 tsp dried oregano
¼ tsp chilli powder
2 tsp ground cumin
2 tsp sweet smoked paprika
1 tsp coriander
1 tsp cinnamon
800ml vegetable stock
½ lime, juiced
Method
STEP 1
Char the aubergine until burnt all over, either by over a gas stove or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won’t give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
STEP 2
In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
STEP 3
Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.
STEP 4
Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning – add more salt if needed. Serve hot over rice with whichever accompaniments you want!
Some of the health benefits that you can reap with a vegetarian diet include improved heart health, lowers blood pressure, prevents type 2 diabetes among many more!
SINGAPORE NOODLES
Ingredients
225g vermicelli rice noodles
2 tbsp vegetable oil
1 tbsp curry powder (medium or mild)
½ tsp turmeric
4 tbsp soy sauce
½ tsp sugar
4 tbsp shaoxing wine
½ tsp ground white pepper
1 tbsp ginger, grated
2 garlic cloves, crushed
1 red chilli, finely chopped, plus extra to serve
320g stir-fry vegetable mix (a mix of shredded pepper, onion, bean sprouts, carrot and cabbage)
Method
STEP 1
Put the noodles in a heatproof bowl and cover in boiled water. Leave to soak for 2-3 minutes or until softened. Drain well. Mix the curry powder, turmeric, soy, sugar, wine and pepper in a small bowl.
STEP 2
Meanwhile, heat the oil in a wok over a high heat and, once hot, fry the ginger, garlic and chilli. Stir fry for 1 minute until fragrant then tip in the vegetable mixture. Stir fry for another 3-4 minutes or until the vegetables have softened slightly but still retain a crunch.
STEP 3
Add in the sauce and the drained noodles into the wok, and toss everything together for 2 minutes until piping hot. Season with a pinch of salt or more soy sauce, to taste, and serve.