5 top veggie recipes from around the marley spoon world

Top chefs share their favorites.
By: Anna Becker / 10/01/2015 /

To celebrate World Vegetarian Day we’ve gathered the fantastic chefs at Marley Spoon together and asked them what veggie dish has been most popular in their country. From a traditional British dish in the UK to South American street food in The Netherlands, it’s an interesting selection worthy of a good browsing.



Cooking time: 40mins

What you’ll need:

  • 350g sweet potato
  • 300g Maris Piper potatoes
  • 400g green lentils
  • 400g chopped tomatoes
  • 80g onion
  • 100g spinach
  • 10g vegetable stock
  • 5g garlic
  • 20g butter
  • 15ml Worcestershire sauce
  • 10g thyme
  • 100g celery

What you’ll use:

  • colander
  • sieve
  • large frying pan
  • medium sauce pan
  • ovenproof dish

Cook potatoes Heat the grill to medium-high. Peel the potatoes and chop into 2cm large pieces. Place in a medium saucepan of cold water, add 1tsp of salt and bring to the boil. Cook for 10-15mins, or until tender.

Prepare ingredients Peel, halve and thinly slice the onion. Peel and finely chop the garlic. Wash and pick the thyme leaves. Wash the spinach and the celery. Slice the celery sticks into 5mm thick pieces. Drain and rinse the lentils.

Cook base Heat 1tbsp of oil in a large frying pan and cook the onion and celery on a low heat for 5mins, or until soft. Add the garlic and thyme and cook for another minute.

Finish sauce Add the tomatoes, 1tsp of sugar, stock cube and 200ml of water to the frying pan, simmer on a medium heat for 8-10mins, until reduced and thickened. Stir in the Worcestershire sauce, lentils and spinach and heat until warm and the spinach is wilted. Season to taste.

Prepare mash As soon as the potatoes are cooked through, drain in a colander and leave to steam for 2mins before returning to the pan. Add the butter and mash the potatoes, season well with salt and pepper.

Finish pie and serve Pour the lentil sauce over the base of an ovenproof dish. Spoon the mashed potatoes over the top, flatten with the back of a spoon. Place the pie on a baking tray and on the top shelf of the oven. Grill until golden on top, about 8mins. Remove from the oven and serve.



Cooking time: 30mins

What you’ll need:

  • 150g harina pan maze
  • 100g feta
  • 300g avocado
  • 30g rocket
  • 70g lime
  • 400g kidney beans
  • 10g garlic clove
  • 100g red onion
  • 15g green jalapeno
  • 70g tomato paste
  • 2g cocoa powder
  • 2.5g ground cumin

What you’ll use:

  • griddle pan
  • frying pan
  • grater

Prepare ingredients Peel and finely chop the onion and the garlic. Remove the stalk from the jalapeno and depending on your preference, add seeds to make it spicier. Then drain and wash the kidney beans.

Cook beans Place a medium pan with 2tbsp of oil on medium heat. Fry the chilli, onion and garlic until translucent and soft. Then add the beans, cocoa, spices and 2tbsp of tomato paste and 100ml water. Stir well, then lower the heat. Leave to simmer, adding more water if needed.

Grill avocado Heat the griddle pan until it’s smoking. Quarter the avocados, remove the stone and peel the skin. Coat with oil and season. Add to the pan and cook for 2mins on each side until griddle marks appear. Remove from the heat and set aside.

Form cakes Mix the maize flour with 300ml of tepid water, and 1/4tsp of salt. Mix well, then divide the dough into 6 and form into thin rounds about 0.5cm in thickness.

Fry cakes Heat a large frying pan with 4tbsp of oil on medium heat. In batches fry the cakes for 3-4mins on each side, until golden and crisp.

Assemble Arepas Wash the rocket and cut the lime into quarters. To assemble the cakes, add a layer of the bean mixture, crumble over some feta, add a quarter grilled avocado, then top with rocket. To finish add a squeeze of lime juice.



Cooking time: 45mins

What you’ll need:

  • 500g waxy potatoes
  • 200ml cream
  • 300g cabbage
  • 130g lemon
  • 250g filo pastry
  • 10g fresh parsley
  • 100g carrot
  • 200g apple
  • 150g yoghurt

What you’ll use:

  • peeler
  • baking tray
  • frying pan
  • grater
  • hand blender

Prepare vegetables Peel potatoes, into 1cm cubes. Remove cabbage outer layer and cut the rest into fine strips. Peel carrot and grate coarsely. Peel apples, cut into fine strips. Wash lemon zest and squeeze the juice into separate bowls.

Marinate salad Preheat oven to 180°C. Put carrots and apple in a bowl with 1 teaspoon lemon zest, 2 tbsp juice, 1 tbsp oil and a pinch of salt, sugar and pepper. Set aside for the moment.

Cook filling Heat a pan with 2tbsp oil, then fry potatoes for 3min. Add the cabbage and cook for another 2min. Fold in cream and simmer for about 10 minutes, until there is no longer liquid. Generously season with salt and pepper.

Fill strudel Lay each half of filo on a chopping board and place one half of the filling along the each centre lengthwise.

imageFold strudel Fold the middle turn the corners in and roll over the pastry. Place the strudel on a baking tray in the oven for 20min until crispy and golden brown.

Preparing dip Meanwhile wash parsley, remove tough stems and finely chop remaining. Mix with yoghurt and parsley, seasoning with salt and pepper. Once the strudel is ready, remove from the oven, and then serve with yoghurt & salad.



Cooking time: 35mins

What you’ll need:

  • (400g) sweet potato
  • 1 red pepper
  • 5g oregano
  • 1 banana shallot
  • 125g cherry tomatoes
  • 60ml red wine vinegar
  • 125g haloumi
  • 2 burger buns
  • 40g rocket
  • 35g plain flour

What you’ll use:

  • oven tray
  • baking paper
  • medium frying pan
  • medium saucepan

Prepare sweet potato Preheat the oven to 220C. Peel the sweet potato and cut into 2.5cm-thick wedges. Place on a baking tray lined with baking paper. Drizzle with oil, season with salt and toss to coat. Roast for 20 mins or until golden and tender. Preheat the grill to high.

Prepare relish ingredients Meanwhile, cut four ‘cheeks’ off the capsicum and set aside. Finely chop the remaining flesh to be used in the relish, discarding seeds and white membrane. Pick the oregano leaves and coarsely chop. Finely chop the shallot.

Cook relish Heat 1 tbs oil in saucepan over med-high heat. Cook tomatoes, shallot and chopped capsicum for 3 mins or until slightly softened. Using the back of a fork, lightly squash the tomatoes. Stir in oregano, vinegar, 2 tbs sugar and ¾ tsp salt. Cook for a further 5 mins or until vegetables have softened.

Cook capsicum Meanwhile, heat 2 tsp oil in the frying pan over medium-high heat. Cook the red pepper cheeks for 3 mins each side or until lightly charred and cooked through. Remove from pan and keep warm.

Prepare haloumi Meanwhile, cut the haloumi into four steaks. Place the flour on a plate, then lightly dust the haloumi steaks, shaking off excess. Heat 3 tsp oil in the same frying pan over medium-high heat. Cook for 1 min each side or until golden. Remove from pan and keep warm.

Assemble burgers Meanwhile, halve burger buns and toast under grill. Spread relish on each side of burger bun. Divide rocket between burger bases. Top each base with a haloumi steak, 2 capsicum cheeks, then remaining haloumi steak. Top with burger lids. Serve with wedges.



Cooking time: 30mins

What you’ll need:

  • 450g eggplant
  • 6g garlic
  • 115g lemon
  • 200g Greek yoghurt
  • 50g sundried tomatoes
  • 50g walnuts
  • 12g fresh mint
  • 2 pita breads

What you’ll use:

  • baking sheet
  • zester
  • small saucepan
  • grill or grill pan

Salt eggplant Slice eggplant about ½ inch thick. Arrange in a single layer on a rack set in a baking sheet and season both sides with salt. Set aside while you make the yoghurt sauce.

Make yoghurt sauce Peel garlic clove and finely grate into a medium bowl. Zest half of lemon into same bowl and add yoghurt. Halve lemon and squeeze zested half into bowl. Season with salt and pepper and stir to combine. Cut remaining lemon half into wedges.

Toast tomatoes and walnuts Chop sundried tomatoes into ½ inch pieces and place in a small saucepan. Add walnuts and ¼ cup oil. Place over medium heat and cook, stirring occasionally, until walnuts are toasted and tomatoes are plump, about 3 minutes.

Grill eggplant Preheat grill or grill pan to medium high or preheat grill. Pat eggplant dry with a paper towel and season with pepper. Brush eggplant with 2 tablespoons oil. Grill or broil until lightly charred and tender, about 5 minutes per side.

Warm pita Grill or broil pita until warmed through, about 2 minutes. Pick mint leaves from stems.

Serve Spread half of yogurt sauce on a platter or 2 plates. Top with eggplant, tomato and walnut mixture and mint. Serve remaining yogurt sauce on the side. Enjoy!