Recipes starting with V

  • Complexity: very easy

Vegetable puree in multicooker

Ingredients

70 g (2.5 oz) carrots | 70 g (2.5 oz) cabbage | 70 g (2.5 oz) potatoes | 5 g (0.18 oz) butter | 5 ml fructose syrup | 3 ml salt solution | 200 ml water
  • Complexity: advanced
  • Origin: Indian

Vegetable samosa

Ingredients

For Cover: | 1 cup all-purpose flour (maida) | water to knead dough | 2 tbsp oil | a little salt | 1/4 tsp ajwain (optional) | For Stuffing: | 3-4 potatoes (boiled, peeled & mashed) | 1/2 cup green peas (boiled) | 1-2 green chilies (finely chopped) | ½ tsp ginger (crushed) | 1 tbsp coriander, finely chopped | few chopped Cashews (optional) | few Raisins (optional) | 1/2tsp garam masala | salt to taste | red chili powder to taste | 1/2 tsp dry mango powder (amchur) (optional)

Vegetable Jambalaya

Ingredients

Fry Light, for spraying (optional) | 1 large onion, chopped | 1 stick celery, sliced | 1/2 green pepper, deseeded & chopped | 1/2 red or yellow pepper, deseeded & chopped | 1 tsp fresh ginger, finely grated | 2 garlic cloves, crushed | 1 tsp cajun seasoning | 1/2 tsp cayenne pepper | 284ml / 1/2 pt stock made with Vecon | 198g/7 oz can chopped tomatoes | 175g pack Quorn Pieces | 113g/4 oz long grain rice | 113g/4 oz okra, washed, topped &.tailed but not chopped | 198g/7 oz can red kidney beans, drained | 1 tbsp lemon or lime juice | salt & ground black pepper | 5-6 spring onions, finely sliced, to garnish

Vegetable Juice with Spices

Ingredients

2 large carrots | 6 lettuce leaves | 1 apple | grated ginseng or ginger
  • Complexity: easy

Veggy Chilli Con Carne

Ingredients

340g/12 oz onions, chopped | 350g pack Quorn Mince | 2 garlic cloves (optional) | 397g/14 oz can red kidney beans, drained | 397g/14 oz can green beans, drained | 2 x 397g/14 oz cans chopped tomatoes | 2 tsp dried oregano | 2 tsp crushed chilli seeds

Vegetarian Fried Rice

Ingredients

142g/5 oz rice | 3 tbsp soy sauce | 1 tsp olive oil | 1 small onion, chopped | 28g/1 oz bamboo shoots | 1 jar bean sprouts, drained | 1 can water chestnuts, drained | 6 whole baby sweetcorn | 1 small green pepper, deseeded & chopped | 1 small red pepper, deseeded & chopped | 28g/1 oz sugar snap peas | 284ml / 1/2 pt stock made with Vecon

Vegetable Chow Mein

Ingredients

227g/8 oz broccoli, chopped | 113g/4 oz mangetout, chopped | salt & ground black pepper | 227g/8 oz bean sprouts | 142g/5 oz dried egg noodles | 2 garlic cloves, crushed | 1 red onion, chopped | 2 tbsp Worcestershire sauce | 2 tbsp soy sauce | 227g/8 oz mushrooms, chopped | 3 carrots, finely chopped

Vegetable Dip

Ingredients

2 red peppers, deseeded | 2 onions, halved | 3 garlic cloves, unpeeled | Fry Light, for spraying | 113g/4 oz Sainsbury's Be Good To Yourselt Onion & Chive Cottage Cheese | 227g/8 oz quark skimmed milk soft cheese | salt & ground black pepper | handful freshly chopped parsley | large pinch cumin seeds

Veal and Apple Pasties with Walnuts

Ingredients

400 g (13 oz) packet shortcrust pastry | beaten egg, to glaze | Filling: | 500 g (1 lb) minced veal | 1 large cooking apple, peeled, cored and diced | 50 g (2 oz) chopped walnuts | 1 small onion, finely chopped | 2 tablespoons chopped mixed fresh herbs, e.g. thyme, parsley, sage, marjoram, rosemary | 50 g (2 oz) raisins | salt and freshly ground black pepper

Veal with Chilli and Red Kidney Beans

Veal-with-Chilli-and-Red-KiIngredients:

250 g (8 oz) dried red kidney beans,
soaked overnight and drained
1 small onion, quartered
1 bouquet garni (thyme, parsley and bay leaf)
1  tablespoon sunflower oil
2 onions, sliced
1 garlic clove, finely chopped
500 g (1 lb) minced pie veal
1 tablespoon wholewheat flour
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon chilli powder (or to taste)
2 red peppers, cored, deseeded and thinly sliced
375 g (12 oz) tomatoes, skinned and sliced
300 ml (1/2 pint) chicken stock
salt and freshly ground black pepper
boiled rice, to serve

Vietnamese Pork Parcels

vietnamese-pork-parcelsIngredients:

2 tablespoons groundnut or
vegetable oil
375 g (12 oz) minced pork
5 cm (2 inch) piece of fresh root
ginger, peeled and finely chopped
2 garlic cloves, finely chopped
4 spring onions, finely chopped
200 ml (7 fl oz) fish or chicken stock
2 tablespoons soy sauce
2 teaspoons soft dark brown sugar
125 g (4 oz) cooked peeled prawns,
coarsely chopped (defrosted and
dried thoroughly, if frozen)
1 teaspoon anchovy extract
1/2 teaspoon chilli powder, or to taste
salt and pepper

Vegetarian lasagne

Vegetarian-lasagneIngredients:
* 185 g (6oz/1 cup) aduki beans, soaked overnight
* 6-8 sheets wholewheat lasagne
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 250 g (8 oz) white cabbage, shredded
* 125 g (4 oz) mushrooms, sliced
* 1 leek, roughly chopped
* 1/2 green pepper (capsicum), chopped
* 440 g (14 oz) can tomatoes
* 1 teaspoon dried oregano
* salt and pepper
* 1 quantity Bechamel Sauce made with wholewheat flour
* 60 g (2oz / 1/2 cup) grated Cheddar cheese
* sprigs of watercress, to garnish

Vegetarian bolognese

Vegetarian-bologneseIngredients:
* 185 g (6 oz/1 cup) brown lentils
* 125 g (4 oz / 2/3 cup) split peas
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 1 carrot, finely chopped
* 1 stick celery, finely chopped
* 440 g (14 oz) can tomatoes
* 1 teaspoon dried oregano
* salt and pepper
* Parmesan cheese, to serve
* sprig of parsley, to garnish

Vegetable casserole

Vegetable-casseroleIngredients:
* 2 tablespoons vegetable oil
* 1 onion, finely sliced
* 2 teaspoons plain flour
* 250 g (8 oz) cauliflower flowerets
* 440 g (14 oz) can tomatoes
* 1 tablespoon paprika
* 1/2 green pepper (capsicum), seeded and roughly chopped
* 2 carrots, roughly chopped
* 2 courgettes (zucchini), roughly chopped
* 125 g (4 oz/2 cups) wholewheat pasta shells
* salt and pepper
* 155 ml (5 fl oz / 2/3 cup) Greek strained yogurt
* sprig of parsley, to garnish

Vermicelli & chick peas

Vermicelli--chick-peasIngredients:
* 125 g (4 oz / 2/3 cup) chick peas, soaked overnight
* 60 g (2 oz / 1/4 cup) butter
* 1 onion, finely chopped
* 185 g (6 oz) vermicelli
* 250 g (8 oz / 1 3/4 cups) long grain rice
* salt
* 75 ml (2 1/2 fl oz / 1/3 cup) thick sour cream
* sprig of parsley, to garnish

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