BBC Good Food Veggie Recipes for Delicious Meat-Free Meals

Looking for delicious, wholesome, and easy-to-make vegetarian dishes? BBC Good Food’s veggie recipes are famous for their creativity, flavor, and accessibility, making them a top choice for both seasoned cooks and kitchen newbies.

Whether you’re a dedicated vegetarian, trying to eat less meat, or simply want to add more veggies to your plate, these recipes are packed with inspiration. From hearty mains to vibrant salads and everything in between, BBC Good Food’s collection showcases just how exciting meat-free meals can be.

In this post, I’ll introduce you to three standout BBC Good Food veggie recipes that are perfect for weeknight dinners, meal prep, or sharing with friends. Each dish is bursting with color, flavor, and nutrients—and you won’t miss the meat at all!

Read on for detailed step-by-step instructions, tips, and creative variations. Get ready to fall in love with plant-based cooking all over again.

Why You’ll Love These Recipes

• Flavor-packed: Each recipe is thoughtfully spiced and balanced for maximum taste.
• Easy and approachable: Straightforward instructions and simple ingredients make these dishes ideal for all skill levels.
• Nutritious and filling: High in fiber, vitamins, and plant protein to keep you satisfied.
• Versatile: Perfect for meal prep, lunchboxes, or sharing at potlucks and family dinners.
• Customizable: Adapt the recipes to what you have on hand or your personal preferences.

BBC Good Food Veggie Recipes Listicle

Creamy Vegetable & Chickpea Curry

Ingredients

Equipment

• Large saucepan or Dutch oven
• Wooden spoon
• Sharp knife
• Cutting board
• Can opener
• Measuring spoons

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add the onion and cook for 4-5 minutes until soft and translucent.
2. Add the garlic and ginger, stirring for 1 minute until fragrant.
3. Stir in the carrot, red pepper, and courgette. Sauté for 5 minutes until slightly softened.
4. Sprinkle in the curry powder and ground cumin. Cook for 1-2 minutes, stirring, to release the spices’ aroma.
5. Pour in the chopped tomatoes and coconut milk. Stir well to combine.
6. Add the chickpeas. Bring to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally.
7. Remove the lid, stir in the baby spinach, and simmer for 2-3 minutes until wilted. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh coriander. Enjoy with rice, naan, or your favorite grain.

Tips & Variations

• Mix up the veggies: Swap in sweet potato, butternut squash, or green beans as you like.
• Add protein: Throw in cubed paneer or tofu for extra substance.
• Spice it up: Add a pinch of chili flakes or fresh chili for heat.
• Leftovers taste even better the next day as flavors meld!

“For an even creamier curry, blend half the sauce before adding spinach. It creates a velvety texture that’s irresistible!”

Love creamy plant-based dishes? Try this Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes next!

Nutrition Facts

Serving Suggestions

• Serve with fluffy basmati rice, brown rice, or quinoa for a complete meal.
• Pair with warm naan or chapati to mop up the sauce.
• Top with a dollop of yogurt (dairy or plant-based) and extra coriander.
• Enjoy with a crisp green salad on the side for added freshness.

Roasted Vegetable Lasagne

Ingredients

Equipment

• Large baking tray
• Ovenproof lasagne dish (approx. 20 x 30 cm)
• Mixing bowls
• Sharp knife & cutting board
• Aluminum foil

Instructions

1. Preheat your oven to 200°C (180°C fan) / 400°F / Gas 6. Place red pepper, aubergine, and courgette on a baking tray. Drizzle with olive oil, season, and roast for 25-30 minutes until tender and golden.
2. Meanwhile, in a saucepan, heat a splash of olive oil and sauté garlic until fragrant. Add chopped tomatoes, tomato puree, oregano, and simmer for 10 minutes. Season with salt & pepper.
3. In a bowl, mix ricotta and chopped spinach. Season lightly.
4. Assemble the lasagne: Spread a thin layer of tomato sauce on the dish base. Layer with lasagne sheets, then add half the roasted veggies and half the ricotta mix. Repeat, finishing with tomato sauce on top.
5. Layer over mozzarella and sprinkle with parmesan.
6. Cover with foil and bake for 25 minutes. Remove foil, bake for 15-20 minutes more until bubbling and golden.
7. Let cool for 10 minutes before slicing and serving.

Tips & Variations

• Make it vegan: Use plant-based ricotta and mozzarella, and swap parmesan for nutritional yeast.
• Add more veggies: Mushrooms, sweet potato, or kale work beautifully.
• Prep ahead: Assemble and refrigerate up to 24 hours in advance before baking.

“Roasting the veggies brings out their sweetness and adds incredible depth to the lasagne.”

If you love lasagna, check out this Vegetable Lasagna Stouffer’s Recipe Made Easy and Delicious for a comforting twist!

Nutrition Facts

Serving Suggestions

• Serve with a crisp green salad tossed with balsamic dressing.
• Pair with garlic bread or a crusty baguette.
• Add a glass of red wine for a cozy Italian-inspired dinner.

Veggie-Packed Stir-Fried Rice

Ingredients

Equipment

• Large wok or frying pan
• Spatula
• Cutting board and sharp knife
• Bowls for prepping ingredients

Instructions

1. Heat sesame oil in a wok over high heat. Add spring onions, garlic, and ginger. Stir-fry for 1 minute until fragrant.
2. Add the mixed vegetables and stir-fry for 3-4 minutes until just tender.
3. If using eggs, push veggies to the side, pour in beaten eggs, and scramble until just set. Mix with the veggies.
4. Add the cooked rice, breaking up any clumps with the spatula. Stir-fry for 2-3 minutes until heated through.
5. Stir in the soy sauce and season with salt & pepper. Taste and adjust as needed.
6. Serve hot, sprinkled with toasted sesame seeds and extra spring onions.

Tips & Variations

• Make it vegan: Omit eggs or use scrambled tofu for protein.
• Bulk it up: Add cubed tofu or edamame for extra plant-based protein.
• Low-carb option: Use cauliflower rice instead of basmati.

“Day-old rice works best for fried rice—less sticky, more flavorful!”

Craving even more veggie-packed dinner ideas? Explore these Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for effortless weeknight meals.

Nutrition Facts

Serving Suggestions

• Top with sliced avocado and chili sauce for extra flavor.
• Serve alongside crispy tofu or a simple cucumber salad.
• Great for lunchboxes or as a side to Asian-inspired mains.

Conclusion

BBC Good Food veggie recipes never fail to inspire, offering everything from comforting curries to showstopping lasagnes and quick stir-fries. These recipes prove that plant-based meals can be just as hearty, satisfying, and flavorful as their meaty counterparts.

Whether you are cooking for family, entertaining friends, or just treating yourself to something nourishing, you’ll find endless options to suit every taste and occasion.

Remember, vegetarian cooking is a playground for creativity—so don’t hesitate to mix-and-match vegetables, try new flavors, or add a personal twist. For more mouthwatering ideas, be sure to check out Vegetarian Swiss Chard Recipes for Healthy Meals or treat yourself to dessert with this Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Happy cooking and enjoy every bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “BBC Good Food Veggie Chilli”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian chilli packed with beans and vegetables. Perfect for a comforting weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tbsp olive oil”, “1 onion, chopped”, “2 garlic cloves, crushed”, “1 red pepper, chopped”, “2 tsp ground cumin”, “1 tsp smoked paprika”, “400g can chopped tomatoes”, “400g can kidney beans, drained and rinsed”, “400g can black beans, drained and rinsed”, “150g frozen sweetcorn”, “1 tbsp tomato pur\u00e9e”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat the olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add the onion and cook for 5 minutes until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in the garlic and red pepper, and cook for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add cumin and smoked paprika, and cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Pour in chopped tomatoes and tomato pur\u00e9e.”}, {“@type”: “HowToStep”, “text”: “Add kidney beans, black beans, and sweetcorn.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Simmer for 25 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Serve hot with rice or tortilla chips.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “13g”, “fatContent”: “6g”, “carbohydrateContent”: “54g”}}