Vegetarian Low Carb Recipes

[BIWI]

Asparagus Frittata (serves 2)

250g/9oz asparagus, trimmed and cut into 5cm/2in pieces
4 eggs
4 tablespoons freshly grated Parmesan or Pecorino cheese
225g/8oz spring onions, finely chopped
2 tablespoons olive oil

• Cook asparagus in boiling water until tender (7-10 minutes)
• Whisk the eggs and add the cheese and the spring onions
• Pre-heat the grill
• Heat the oil in a large frying pan that can go under the grill
• Put in the asparagus; stir-fry for a minute, then pour in the eaten eggs, moving the asparagus around gently to make sure the egg mixture gets right through, and that the grated cheese is well distributed
• Let the frittata cook over a moderate heat for a few minutes until the underside is cooked and lightly browned, then put the pan under a hot grill for a minute or two until the top is set and golden brown

5.5g carbs per serving

Recipe from Rose Elliot's "The Vegetarian Low-Carb Diet Book"

Posted by @hurricanewyn:

Celeriac & Blue Cheese Roulade

1/2 oz / 15g butter
8 oz / 225g cooked spinach, drained & chopped
2/3 cup / 160ml cream
4 large eggs, separated
1/2 oz / 15g parmesan, grated
pinch of nutmeg
salt & black pepper

Filling Ingredients:
8 oz / 225g celeriac
lemon juice
3 oz / 85g blue cheese
4 oz / 125g ricotta cheese
black pepper

1 Preheat the oven to 200 C and line a swiss roll tin with parchment paper
2 Melt the butter in a saucepan and add the spinach. Cook gently until all the liquid has evaporated, stirring frequently. Remove the pan from the heat & stir in the cream, egg yolks, parmesan, nutmeg & seasoning.
3 Wisk the egg whites until stiff, fold them gently into the spinach mixture and then spoon into the prepared tin. Spread the mixture evenly & use a metal spatula to smooth the surface.
4 Bake in the oven for 10-15 mins until the roulade is firm to the touch & lightly golden on top. Carefully turn out onto a sheet of wax paper & peel away the lining paper. Roll it up with the paper inside & leave to cool slightly.
5 To make the filling, peel & grate the celeriac into a bowl & sprinkle with lemon juice. Blend the blue cheese and ricotta together & mix with the celeriac & a little black pepper.
6 Unroll the roulade, spread with the filling & roll up again. Serve at once or wrap loosely & chill.

The book I got this from is American & had no metric measurements. I've used google for the conversions, but if you have electric scales that does both you'll probably be better off with using the imperial measurements

Posted by @hurricanewyn:

White Kebab sauce

3 tbsp mayo
1 tbsp greek yoghurt
1 tsp olive oil
1/4 tsp garlic powder
Pinch of salt
Pinch of parsley
1tbsp water

(enough for one serving)

In a bowl combine the mayo, yoghurt, olive oil, garlic powder, salt & parsley. Mix thoroughly until well combined.

Add the water & mix thoroughly until the sauce reaches the desired consistency.

Chill for 1-2 hours before serving.

Posted by @PrincessSparkle86:

Cheese Sauce

1 tablespoon butter
2 tablespoons heavy cream
2 ounces grated cheddar cheese
2 ounces cream cheese
1/4 teaspoon paprika
1 dash Worcestershire sauce

Directions:

1 - Melt all in saucepan.
2 -Serve over your fave veggies!

Posted by @NotAgainAndAgain:

Pepperonchini Frittata (Italian Omelette) from Come & Dine with me

4 tbsp olive oil
2 red green peppers, deseeded and sliced
200ml veg stock
1 shallot , sliced
4 free range farm eggs
70g goat's cheese, crumbled
Handful of chopped parsley
Dressed salad to serve

Heat the oil in a frying pan and sauté the peppers until starting to soften. Add the stock and simmer for 20 minutes until the peppers are tender and the liquid has evaporated.

Once the liquid has evaporated turn up the heat and allow the peppers to char. Transfer to a bowl and set aside, then fry the onion until soft and set aside with the peppers.

Add the eggs, goat's cheese and herbs to the fried veg and whisk to combine. Season with salt and pepper.

Pour the mixture into the pan, shake evenly to spread then cook gently for 5 minutes. Get the grill going whilst it cooks, then finish the top of the frittata under the grill, cooking until golden.

Allow to stand in the pan for 5 minutes, then turn out and allow to cool. Slice and serve with dressed salad

Posted by @MegTheCat:

Braised creamy cabbage

morethantoast.org/2012/05/mtt-slow-braised-creamy-cabbage/

1 white cabbage
50g butter
142ml double cream (a small sized pot)
Pinch sea salt

Remove any nasty leaves from the outside of the cabbage.
Chop the cabbage through the root in half, in half again, and those pieces in half once more so you’re left with 8 equal-sized slices.
Melt 25g butter in a heavy-bottomed pan, preferably with a lid, over a low-medium heat.
Layer the cabbage over the bottom of the pan and cook for 10 minutes, until golden brown. Flip over and melt another 25g of butter. Cook for a further 10 minutes until the second side is also golden brown.
Pour the cream over, place the lid on the pan (or wrap foil tightly round the pan if there’s no lid) and turn the heat down low. Cook for 20 minutes.
Flip the cabbage once more and replace the lid again, cook for a further 20 minutes.
Sprinkle with a pinch of sea salt and enjoy.

Posted by @MegTheCat:

Turkish style fried aubergine with yoghurt sauce (Patlican)
A Madhur Jaffrey recipe from Eastern Vegetarian Cooking

You don't have to peel the aubergine but the skin can be tough when fried. Good for using up an aubergine getting a bit past its best.

1 aubergine (about 3/4 lb)
1 tbs lemon juice
olive oil
8 fl oz yoghurt
1 clove garlic
salt, pepper, olive oil

Peel aubergine and cut into 1/2 in thick slices.
Lay slices out flat, sprinkle with 1/2 tsp salt and 1-2 tsp lemon juice and rub in. Turn over and repeat. Put in a bowl and leave 30 mins. Drain and pat dry. (I tried leaving this step out but the aubergine took forever to cook so not recommended)
Fry aubergine in olive over medium heat in a single layer 2-3 mins each side or until reddish brown. You may need to do it in batches.

Yoghurt sauce:

Beat yoghurt with 1/4 tsp salt, 1 clove garlic mashed to a pulp in a mortar, 1/16 tsp ground black pepper, 2 tsp fruity olive oil.

Posted by @PorkyScratching:

Celeriac fondant

1 celeriac
Enough stock to almost cover the fondants in the pan
1 crushed garlic clove
salt
pepper
25g butter plus a drizzle of olive oil

Cut the celeriac into 2 cm deep rectangles (or circles if you prefer, use a cookie cutter). Heat the oil & butter in a large pan, then brown the celeriac wedges on both sides until golden. Pour in the stock, add the garlic & seasonings and then allow to simmer, covered, for about 25 minutes. the celeriac should be cooked through. Remove the celeriac to a warm plate and reduce the stock down until you are left with less than half the amount. Pour over the celeriac.

Posted by @prettybird:

Cauliflower and swede mash

Here's a lovely "mash" (adapted from India Knight & Nerys Thomas' book):

one cauliflower, some neeps (swede) - about a quarter of a small one, cubed, some butter, sour cream, parmesan, salt and some nutmeg.

Cook the caulliflower and neeps separately until soft, then all whiz them together, adding the butter, a few generous tbsps of sour cream, an egg and a generous amount of parmesan

Yummy on top of shepherd's pie base - but sure it could be eaten on its own used as a topping for other things.

Mushroom Pate (A Hugh Fearnley-Whittingstall recipe)

250g mushrooms
30g butter
3-4 cloves garlic, finely chopped
250g cream cheese
salt and freshly ground black pepper

Finely chop the mushrooms
Melt the butter in a large frying pan over a medium heat, and saute the mushrooms and garlic, stirring frequently, for 10 minutes or until all the moisture the mushrooms release has evaporated; leave to cool for a few minutes
Blitz the mushrooms in a food processor until smooth, then add the cream cheese and blitz again until well blended
Season to taste then leave to cool completely
Refrigerate for at least an hour for the garlic flavour to develop

Carb count for this depends on which cream cheese you use - if you use Sainsbury's Full Fat cream cheese (lower in carbs than Philly), this works out at 12g carbs for the whole recipe - which is enough for 10-12 as a canape/6 people as a starter

HFW also suggests adding cream to this to make a mushroom sauce

Posted by @SavoirFaire:

Whoops - pressed enter too soon!

Posted by @SavoireFaire:

Broccoli rice .

Ingredients: small handful of chopped leek, some broccoli, some salt (exact huh?).

Grate broccoli into 'rice type' pieces.
Fry some butter in a pan.
Fry off a handful of chopped leek (about half a leek for a 2 person portion of broccoli).
Add broccoli and saute for 3 or 4 minutes max. Add some salt.

Posted by @QuickLookBusy:

I made these crackers this afternoon, they were delicious!

100g of ground almonds
An egg white.
Salt

Mix the egg white with the almonds. Make into about 12 little balls.
Put baking parchment on a baking tray and place the almond balls onto it.
Squash the balls into thinnish cracker shapes.
Sprinkle with salt.

Bake for 8-10 mins on 170°C

I ate them with cheese and salad., but you could eat with lots of things- a bit of peanut butter/pâté/humous/cream cheese etc etc.

THanks for this thread - some great recipes!

Thank you @BIWI :)

No worries! I'll do the rest today, and then will move on to meat!

Posted by @Ruprekt:

Pancakes

2oz cream cheese
2 eggs
salt

Whisk together. Pour pancake amount into hot pan with melted butter. Cook and serve with butter or be a pig and add double cream!!!

They are quite omelettey but delish. will add more cream cheese next time to make a thicker batter.

Really good pancakes.

Posted by @Snowkey:

Celeriac rosti

Had the most fantastic celeriac rosti at work today and got the Chef to let me have the recipe so thought I'd share as I've picked up lots of great recipes on here. He generally makes it with one quarter potato as well but he said there is no problem making it without although it probably won't hold its shape as well.

Feeds 4-6
1kg of grated celeriac
2 eggs
200 ml cream
Season well
chopped roasted garlic
chopped thyme

Mix grated celeriac, roasted garlic, chopped thyme and seasoning together.
Put in 20cm Square diameter , 2inch deep tray (or similar).
Mix egg and cream and pour over celeriac - just enough to cover, cook for 45-50 minutes gas mark 7,
Check with a small knife to see if soft and cooked, then press cooked celeriac cake with a little weight for 1hour,
Chill over night, then cut to preferred shape (if you want individual rostis) and re-bake.

Sounds like something that would go nicely with a steak or a roast.

Cheesey flaxseed crisps

For all those of you who were wanting crispy/crunchy snacks - I have been experimenting in the kitchen and have come up with some cheese flaxseed crisps that work out at 1.45g carbs for the whole lot - around 20!

I adapted a Delia recipe for crackers that would normally be made with wholemeal flour.

50g milled flaxseed (I used Linwoods, which I bought in Sainsbury's)
50g grated Cheshire cheese
50g grated Cheddar cheese
50g butter, at room temperature, cut into dice
1/4 teaspoon salt
pinch cayenne pepper
freshly ground pepper

Mix everything together as if you were going to make pastry (I did this by hand, but with retrospect it would have easier to use my food processor). It should come together quite easily in a dough.

Put a large piece of clingfilm down on your worktop and put the lump of dough in the middle of it, and top with another piece of clingfilm. This means that you can roll the dough out without having to use flour - so keeping the carbs as low as possible.

When the dough was rolled out, I used a small biscuit cutter to make about 20 rounds (each about 2 inches across). I put these on a baking tray, on top of some greaseproof paper. However, when I baked them, and the butter and cheese melted, the flaxseed didn't absorb the fat, like flour would, so the whole lot melted into one big piece. But - when I took it out of the oven, it broke anyway, into individual pieces.

So - you could do what I did, or you could just roll the whole thing out thinly, in a rectangle to fit the shape of the oven tray, and bake it in one piece, and then cut it up when it comes out of the oven.

I baked them on a shallow oven tray, at 170 degrees (fan oven) for an initial 6 minutes, checked them and then gave them another 2 minutes, as the middle was still a bit soggy.

When they are cooked, they look sort of lacey, a bit like brandy snaps.

They are lovely!

Posted by @BlackAffronted:

Just had some amazing pancakes, I think better than the cream cheese ones.

3 tablespoons whey protein BlackAffronted linked to a brand she bought from Holland & Barrett, but the link doesn't work any more - whichever brand you choose, make sure it's a low carb one!
2 tablespoons ground almonds
half teaspoon baking powder
1 teaspoon melted butter or coconut oil
1 large egg
2 teaspoon water

Mix all the ingredients together.
Add some butter/coconut oil to a frying pan
Heat to a medium heat and then add a tablespoon or 2 of the batter and let it cook for a minute, then flip & cook the other side. Should make 3 or 4 pancakes.

Less than 3g carbs for the whole recipe

Posted by @Kiriwawa:

Cauliflower/leek au gratin

1 cauli cut into florets of similar size about an inch across
3 leeks into rings
2 shallots sliced
Butter
Thyme (ideally fresh but I used dried) about 1 tsp
2 tsp chilli flakes
Grated cheese
Double cream
Philly

Preheat the over to 180 ish
Parboil the cauli for 2-3 minutes and drain.
Melt a good amount of butter in a deep frying pan, add the leeks and shallots, thyme and chilli flakes and saute until soft. Remove from heat, add 1/2 tub of philly (about 100g), some cream and about a cup of grated cheese (I buy those big bags of ready grated mature cheddar but the original recipe said to use gruyere).

Arrange the cauli in an ovenproof dish so they're relative even in depth, and spoon the leek mixture over the top so it covers. Sprinkle with more cheese and bake in the oven for 25 mins.

For extra crunch, finish under the grill for 5-10 mins until it is deep brown and bubbly on top

Posted by @hillyhilly:

One of my top tips for a packed lunch is to make v thin (1 egg) omelettes, then use them as wraps.

Posted by @Kiriwara:

Flax Bread

80g flax seeds
2 eggs
25g butter
salt to taste
2g baking powder (gluten free)

Mix all together. Put in plastic sandwich container. Microwave for 3 mins.

Posted by @spilttheteaagain:

Roast swede and Parmesan chips

Basically peel your swede and cut into chunky chip wedges. Put in a bowl and grate over some Parmesan, add salt and pepper, some rosemary (dried is fine) and a generous drizzle of olive oil.

Shake it all around to coat the swede and tip into baking tray. Grate on a tiny bit more Parmesan and stick in the oven on 210-ish for about 30 mins

Posted by @ChoosandChipsandSealingWax:

Mountain cauliflower cheese

Boil cauliflower florets, and then fry over high heat to brown a bit

Stir in cubes of Reblochon cheese until they melt, and then add some cream.

Posted by @ChoosandChipsandSealingWax:

Low carb tartiflette

Boil swede, turnip and celeriac slices almost until done, then fry in generous amounts of butter with some finely chopped leek and garlic, then stir in some cubes of Reblochon cheese

Had a mound of buttery savoy cabbage on the side. And had the leftovers for breakfast with fried eggs.