Easy Vegetarian Recipes That Are Student-Friendly
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Did you know that it’s national vegetarian day on the 1st October? If not, this is your chance to get your culinary skills up to scratch and start cooking!
There’s so many benefits to being a vegetarian, such as it’ll improve your own health and it’s a more ecologically sustainable option! What’s not to love?!
Being a student, you’ll face many hurdles in your student accommodation and one of them is cooking.
One of the hardest things to ensure is that you’re wracking up a nutritious meal here and there.
Whether you’re a veggie yourself, or you’re just looking for an easy vegetarian student recipe that’ll be stuffed full of goodness – we have the perfect selection for you to choose from!
Keep on reading and pick which one you’re gonna make for your tea tonight!
1. Spaghetti Bolognese
A firm favourite of basically everyone, we’re not surprised that the classic spag bol has made the top spot.
With just a few simple ingredients, you’ll be able to prepare this dish and impress all your pals – it’s that easy!
For this recipe, we’re going to use meat-free mince as the main ingredient. Honestly, a game changer.
There’s so many brands out there, so don’t limit yourself and explore the ranges available!
Recipe (serves 4)
Inspired by Tesco Vegetarian Bolognese
175g dried pasta
1 tbsp vegetable oil
A small onion, peeled and finely chopped
1 medium carrot, peeled and cut into small dice
1 clove garlic, finely chopped
300g vegetarian mince
1 vegetable stock cube, made up to 150ml
400g chopped tomatoes
50g Cheddar or mozzarella cheese, grated (optional)
- Cook the pasta according to the pack instructions, drain and set aside.
- Meanwhile, heat the oil in a large non-stick pan and cook the onion and diced carrot for 5 minutes, add the garlic and cook for a further minute.
- Add the mince, stock and tomatoes, season to taste.
- Bring to the boil, reduce heat, cover and simmer for 15 minutes.
- Transfer to four heatproof dishes, sprinkle over the cheese and serve immediately. Serve with garlic bread and a crisp green salad.
2. Homemade Pizzas
Have you ever met someone who doesn’t like pizza? ‘Cos we sure haven’t.
It’s honestly such a staple in our lives, we’re obsessed!
However, it’s not necessarily the healthiessst of meals you can feed yourself. Especially if it’s coated in a layer of delicious mozzarella and grease!
We wanted to give you a super student friendly recipe which (we argue) is one of those easy veggie meals you’ll be dying to have again.
Recipe (1 pizza)
Inspired by Hurry The Food Up.
1 tortilla (whole wheat ideally)
2 tbsp tomato puree
1 tsp basil seasoning
0.5 ball mozzarella cheese (feta or most other cheeses work fine)
Any toppings you fancy
- Spread the tomato puree over your tortilla.
- Lob on the basil seasoning
- Slice the cheese into thin layers and add to tortillas.
- Chop your toppings and add
- Cook in the oven for 10-15 mins at 180°C (360°F) – don’t let the tortillas burn!
- Take out and serve
3. Vegetarian Fajitas
Mexican cuisine itself is just top tier – right?
There’s nothing more delicious than a sizzling pot filled full of freshly cooked fajita vegetables…mmmmm!
It’s a super quick and easy meal, perfect for your student kitchen.
Again, for this recipe we’ve opted to include plant based meats to spice it up a little! Keep on reading if veggie fajitas are up your street…
Recipe (makes 10 fajitas)
Inspired by Vegan In The Freezer
1 tablespoon extra virgin olive oil
A onion – diced
1 cup green bell pepper – julienned, whatever the size of your bell pepper measures at is good
¼ teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon oregano
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
10 ounces meatless chicken strips
½ cup dry roasted peanuts
¼ cup vegetable broth
- Heat oil in a large skillet (or normal pan) and add onion and bell pepper.
- Saute for about 15 minutes or until onion is translucent.
- Add spices and cook 5 more minutes.
- Turn up to medium and add the meatless chicken and peanuts. Cook 5 minutes.
- Add vegetable broth.
- Heat through and serve on tortillas.
- At this point you can also freeze the filling and serve with tortillas at a later date.
IF SERVING NOW:
- Fill each tortilla with about ¼ to ½ cup of the fajita mixture.
- Sprinkle with any other of your favorite toppings such as vegan sour cream, guacamole and salsa.
- Fold or roll up the tortilla and take a bite.Halloumi Burger
4. Halloumi Burger
If you’ve never tasted halloumi cheese, then you’re missing out BIG TIME!
Halloumi is principally made in Cyprus from sheep or goat milk, or a mixture of the two.
It’s the cheese that ‘never melts’ and is commonly referred to as squeaky cheese! How cool is that?
Anyway, it’s such a good option for veggies if you’re looking for a tasty treat to go with salads or in wraps.
However, halloumi in a burger just hits different! It’s a game changer – we promise.
Recipe (serves 4)
Inspired by BBC Good Food
250g block halloumi cheese, cut into 8 thick slices
1 tbsp olive oil
4 brioche buns
4 tbsp hummus
1 large ripe tomato, thinly sliced
4 Butterhead lettuce leaves
4 tbsp fresh tomato salsa (most supermarkets stock a version)
- Heat a barbecue until the coals are glowing white hot. Brush each side of all the halloumi slices with olive oil and cook them on each side for 2-3 mins or until golden.
- Split the brioche buns (toast them very briefly on both sides if you like, but be careful not to burn them) and spread the bottom halves with the hummus. Add some tomato and then the halloumi, then finish with the lettuce and salsa and top with the other half of the bun.
5. Tomato and Basil Soup
If you’re fortunate to have a hand blender, smoothie maker etc – then Tomato and Basil Soup should be a staple in your diet whilst at uni.
This delicious one pot meal is perfect for the winter months, keeping you feeling warm whilst the winds bluster outside.
Obvs you can make tomato soup, but there’s just something about adding basil which gives it that addictive taste.
Recipe (serves 4-6)
Inspired by A Virtual Vegan
1 teaspoon olive oil optional, you can use a drop of water to sauté instead to keep the recipe oil free
1 medium onion chopped
3 large cloves of garlic chopped very finely
7 cups / 1400 g of chopped fresh tomatoes see recipe notes
1 handful of basil leaves and stalks are fine
2 teaspoons salt adjust to taste
1 teaspoon pepper adjust to taste
- Heat a pan over a medium heat and add the oil or a couple tablespoons of water.
- When hot add the onions and garlic and cook for a couple of minutes until just starting to turn golden.
- Add the chopped tomatoes. Continue to cook over a medium heat, stirring every few minutes until the tomatoes have broken down and are soft.
- Remove from the heat and add basil and salt and pepper then blitz in a blender or with a stick immersion blender until smooth.
- Serve immediately.Creamy Broccoli Pasta
6. Creamy Broccoli Pasta
Broccoli is the veg beyond your wildest dreams. Not only does it taste divine, it has some amazing health benefits you don’t want to be missing out on!
Pair that with a deliciously creamy pasta, really…what more could you want?
It’s one of those vegetarian recipes which will literally take you barely any time to make, saving extra time for studying or socialising.
Recipe (serves 4)
Inspired by BBC Good Food
280g broccoli, cut into florets
25g plain flour
1 tbsp wholegrain mustard
140g mature cheddar, grated
- Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
- Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
- Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.
7. Sweet Potato and Chickpea Curry
Mmmmmm, there’s nothing more warming than knowing you’re coming in from uni to a curry!
Are you dreaming of it now? ‘Cos we are too – oops.
Anyways, an easy recipe for all you students is a sweet potato and chickpea curry.
It’s packed full of nutrients and is great to keep you feeling cosy for the upcoming winter times!
Obvs there are sooo many different varieties of curries you can cook for veggies, but this one is our fave. So…here you go!
Recipe (serves 6)
Inspired by Jamie Oliver
2 red onions
3 tablespoons rogan josh paste
1 fresh red chilli
1 bunch of fresh coriander
3 sweet potatoes
1 x 400 g tin chickpeas
8 ripe tomatoes or 1 x 400g tin chopped tomatoes
1 x 400 ml tin light coconut milk
400 g pre-washed spinach
- Heat 2 tablespoons of oil in a large saucepan over a medium heat.
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
- Finely chop the chilli, pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
- Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
- Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickens.
- Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
- Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.
8. Roasted Vegetable Pasta
Now this is a meal perfect if you’ve got a load of leftover veg that’s slowly decaying away.
It’s packed full of flavour and can be eaten for lunch or dinner, depending on your mood!
If you haven’t got much time on your hands to prepare, then this is the meal for you.
Recipe (serves 4)
Inspired by My Fussy Eater
1 red onion
1 red and yellow pepper
200g baby broccoli
150g cherry tomatoes
2 tbsp olive oil
2 tsp dried oregano
400g dried pasta
(Or, all the the veggies from your fridge you fancy roasting)
- Chop the vegetables and place them in a large bowl with the olive oil and oregano. Mix well until all the vegetables are coated.
- Divide the vegetables between two baking trays or dishes and roast in a 200c / 400f oven for 15 minutes, stirring once.
- Meanwhile cook the pasta according to package instructions. Drain and then mix with the cooked roasted vegetables.
- Serve immediately or store in an airtight container in the fridge for up to 2 days.
9. Vegetable Stir Fry
Again, vegetable stir fry is probs one of the easiest vegetarian recipes you’ll ever make.
The prep time is literally less than 5 mins and altogether, you’ll be cooking for about 10…how crazy is that?
There’s so many varieties of stir fry you can make so deffo don’t limit to just ours!
Our fave dish is served with noodles, but many use rice as well if that’s more up you’re street.
Recipe (serves 1)
Inspired by The Student Food Project
75g egg or rice noodles
Mixed stir fry vegetables (e.g. pepper, broccoli, carrot and onion)
A clove of garlic
1 small piece of ginger
1 spring onion
2 tbsp soy sauce
Vegetable oil (for cooking)
- Grab a pan, add water and get it on the heat until boiling. Add the noodles and cook following the timings on the back of the packet.
- Slice up all the vegetables that you want to include into strips or chunks. Make sure you include the garlic and ginger here.
- Put a frying pan (or a wok if you’ve got one) on a high heat and add a drizzle of oil. Throw in the garlic and ginger and let it sizzle for a minute before throwing in the rest of the veggies. Cook until the vegetables have softened (probably going to take about 5 minutes).
- Drain the cooked noodles and add them to the pan with the vegetables. Add a splash of soy sauce and mix it all up.
10. Stuffed Peppers
Last, but by no means least, is stuffed peppers!
It’s one of those student recipes you’re just going to fall in love with once you have them – we promise.
Again, like most of these last few recipes we’ve mentioned, whatever you stuff your peppers is up to you!
We’ve provided you with a suggestion, but there’s sooooo many different ways you can add flavour in your filling.
Recipe (serves 4)
Inspired by BBC Good Food
4 large red peppers
290g jar antipasti marinated mushrooms
100ml hot vegetable stock
250g halloumi cheese, cut into cubes
2 tsp chopped fresh parsley
mixed salad leaves and garlic bread, to serve
- Preheat the oven to 200C/Gas 6/fan oven 180C.
- Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet.
- Drain the mushrooms, reserving the oil from the jar – drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper.
- Bake for 20-25 minutes, until the peppers are just tender.
- Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley.
- Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.
Woweee, what a bunch of delicious dishes for you to choose from. You’re in luck if you’re searching for a quick meal, which is easy to make in your student accommodation. For the slow cooker lovers, we have a blog packed full of the best recipes you need to try!