A month's worth of vegetarian recipes
We encouraged Mumsnetters to take part in Meat Free May and try going veggie for a whole month, to coincide with the Friends of the Earth campaign. To keep you inspired, we've listed a different recipe for every day of the month.
The benefits of eating less meat are numerous, from being easier on your wallet and kinder to the environment, to helping you with your five (or should that be seven?)-a-day. So give it a shot, it might be easier than you think.
Garlic bread and cream cheese stuffed mushrooms - mushrooms are much beloved of veggies, and for good reason - they've got a great texture and this recipe pairs them with a garlicy, creamy filling.
Quick and easy bean salad - Only have a few minutes on your hands? This bean salad recipe takes a flash to make, and is packed with protein, essential for a healthy diet (and oft lacking in veggie fare).
Lentil lasagne - This lentil lasagne replaces mince with lentils, which are not only cheap but super nutritious. This dish makes for fantastic leftovers, and will freeze really well.
Shakshuka - Spicy tomato sauce, peppers and poached eggs make this fantastic Middle Eastern meal. Serve with some feta cheese, houmous and pitta bread for an easy and quick veggie dinner.
Cheese and sweetcorn pancakes - The kids can help make this super-simple but filling and delicious meal. They're also good cold as a packed lunch.
Aubergine bake - You only need four ingredients to make this simple variation on aubergine parmagiana. It's got loads of texture, some gooey mozzarella and only takes 20 minutes in the oven.
Chickpea dhal - This recipe for dhal uses chickpeas, lentils, mushrooms and traditional curry spices, without being too hot, so it's great for the kids as well. Try serving with a garnish of fresh coriander.
Three-bean chilli with homemade flatbread - Make a batch of this three-bean chilli at the start of the week and it'll make great leftovers.
Warm Tuscan rustic salad - With chunks of yummy, flavoursome bread, Greek yoghurt, tomatoes, lemon and red peppers, this warm salad will have you feeling all summery.
Wild mushroom and spinach risotto - This risotto will impress guests, but is surprisingly simple to make (and even uses a sneaky can of mushroom soup) and is packed with iron thanks to its high spinach content.
Easy quiche - The best thing about quiche is that it's fab for using up leftover odds and ends from the fridge, so feel free to chuck in any leftover blocks of cheddar, tomatoes, green beans or otherwise.
Squash, sweet potato and ginger soup - If you've got a not-so-sunny day on your hands, this warming soup is full of invigorating flavours like ginger and chilli.
Olive and spinach pasta bake - Salty olives, healthy cottage cheese and spinach make for a great flavour in this comforting pasta bake. If you leave out the seasonings, the dish can be pureed for babies as well.
Easy and impressive tomato tart - Just roll out a pack of ready-made pastry, top with a mixture of creme fraiche, cheese and chopped, then add tomatoes, and you've got an instantly up-market dinner.
Pepperonchini frittata - Don't underestimate what you can get when you combine the humble egg with a handful of veg and some cheese. This frittata uses goats' cheese, peppers and shallots, to make a rapid low carb dinner.
Couscous salad - This is a really summery dish, full of veg and filling couscous. It'd also be a fab addition to a barbecue, or as a side to falafel or halloumi kebabs.
Sweet potato wraps - Great for the children, these yummy sweet potato wraps don't take long to rustle up, and are easily customised for more adult palates - try adding chilli, garlic or a pinch of cumin.
Shepherdess pie - Switch out the mince for pearl barley, lentils, marmite and celery for a flavoursome meat-free take on a delicious pie.
Roasted tomato soup - The classic. Roasting the garlic and tomatoes makes for rich flavours, and will make a hearty nutritious dinner when served up with some crusty bread.
Green bean spaghetti - Using a bag of fine green beans, some chopped tomatoes and a pinch of chilli flakes (though you can leave it out if you're feeding children), this spaghetti is a nice easy veggie supper.
Cumin chickpea falafels - Falafel is traditional Middle Eastern food, and can be eaten in a salad, in a wrap with some hummus and feta, or as part of a wider spread. And they're delicious cold too.
Easy Greek pie - You can have this gorgeous pie, full of spinach, sundried tomato and feta cheese, on the table within an hour. Perfect for picnics.
Spinach, mushroom and squash lasagne - A veggie lasagne with a difference, this recipe calls for punchy stilton, garlic and nutmeg to give it loads of flavour.
Tomato polenta - If you've never given polenta a go, now's a great time to try this recipe for tomato polenta, which uses up any veg you have knocking around. It freezes well too.
Spicy bean burgers - Sometimes you just want something good and filling, and nothing but a burger will do. This version's high in protein, without the meat. Try serving with a little hummus or avocado.
Spring vegetable stir fry - A really healthy meal that uses baby courgettes, mange tout and other lovely seasonal ingredients. Add a dash of soy sauce for extra flavour.
Moroccan veggie tagine - The tomato sauce in this tagine is rich and packed with flavours like cumin, honey and cinnamon, and looks great finished with a sprinkle of fresh chopped coriander.
Homemade pizza - You can top this homemade pizza recipe with anything you like - try mushrooms, red peppers and sweetcorn, or do individual ones for the kids and let them pick their own.
Broad bean salad - With vinegary corchinons and capers, this salad recipe is dressed with a squeeze of lemon juice and would be lovely served with some crusty bread.
Potato curry - Curry is a great veggie staple, and this recipe combines a little chilli and garam masala with potatoes to create an easy dinner that only takes 10 minutes to cook.
Veggie tortillas - If your household is a fan of fajitas, try making these vegetarian tortillas. You can use tofu, Quorn or chickpeas, and serve wrapped up in a soft tortilla with a handful of grated cheese.