I'd be a vegetarian if I liked vegetables. Enticing recipes please.

Here’s a family favourite that was first cobbled together when I was broke and had to invent something with ingredients I had in the cupboard and fridge. The kids called it ‘Mum’s Risotto’, but it isn’t really risotto at all, just rice and veg. The veg can be a bit tired and manky.

Put oven on to 180degrees to heat up.

Fry, over very hot heat, one ingredient at a time:
(I use olive oil for frying, but you can use whatever you prefer.)
1 aubergine (thinly sliced, fry till brown) (if you salt the aubergine slices, you won’t need to add salt later)
1 red pepper (cut into 1 inch squares)
1 green pepper (ditto)
1 small pack baby button mushrooms (halved)
(Any other veg you think would work)
1 mug of basmati rice (til it’s all opaque and white, just starting to brown)

Put the whole lot in a big-ish casserole or ovenproof pan.
Add a handful of chopped black olives
Four tomatoes cut into eighths

Put a good dessert spoonful or more of curry paste into the mug you measured the rice with, fill it to the top with boiling water and stir, then tip it into the casserole/pan. Add a second mug full of boiling water. Stir the whole lot together, and if you didn’t salt your aubergine slices, add salt now.

Put the casserole/pan into a 180degree oven for 40 minutes. Stir and stand for a couple of minutes.

Serve with a generous helping of grated cheddar. Serves 4-6.

(You can use less rice if you are cooking for fewer people - just make sure that you add two measures of water for one measure of rice)

Baggs

For dislikers of cabbage, try this: chop an onion and some cabbage (any kind); heat some fat/oil in a wok or frying pan; tip the chopped onion in and, when it has begun to soften, shake on some turmeric and some ground cumin. Also salt. Mix that in and then add the chopped cabbage.* Then turn the heat down to low and let the cabbage cook/soften.

*I sometimes add chopped tomato or bell pepper or pine nuts, or all three, as well.

That's one of my staples too. I don't like turmeric and I don't add salt, so I add whatever else I have to hand. I'm not veggie, so I sometimes throw in a few bits of chorizo or scraps of bacon. I found a packet of chestnuts left over from last Christmas (or maybe the Christmas before) and added them.

Definitely a case for veggy OXO cubes.
Veg soup can be creamed up with Coffee Mate, butter and cream are better but not for vegans.

For dislikers of cabbage, try this: chop an onion and some cabbage (any kind); heat some fat/oil in a wok or frying pan; tip the chopped onion in and, when it has begun to soften, shake on some turmeric and some ground cumin. Also salt. Mix that in and then add the chopped cabbage.* Then turn the heat down to low and let the cabbage cook/soften.

*I sometimes add chopped tomato or bell pepper or pine nuts, or all three, as well.

Stir fried veg are lovely - not sure I’d try stir frying beetroot, but I often do a medley of whatever we have. Including shredded cabbage!
IIRC besides a little oil, my recipe uses 2 tbsp water, 2 tbsp oyster sauce and 1 tbsp soy sauce. But I nearly always add some crushed garlic, and some red chilli and ginger (both the lazy variety out of little Asda jars.)
V quick and tasty.

Husband stir fries cabbage and leeks and adds fennel seeds. Very good.

takes more planning too eg protein substitutes instead of meat:
eggs, cheese beans, lentils and fish - some veggies don't eat fish or cheese.

"But I’d certainly love to eat more vegetarian if it could be done with little effort.."
I think that's a real problem, dogsmother. Veg. dishes do take more effort in preparation
Checking for insects, peeling chopping etc. Plus the rest of the dish. Whereas meat, just a slab of meat protein, maybe an onion or 2, water or stock and bung it in the oven.
Rose Elliot's books are classics - I've got Not a Load of old Lentils.

Love seeing these ideas, I always tend to eat from makeshift meals every day....it’s a rare thing that any meal follows a standard, Sunday roast apart I suppose. Although I’m certain we are all the same unless living from packets and jars.
But I’d certainly love to eat more vegetarian if it could be done with little effort....

Hello! I can recommend to you recipe of vegan pumpkin bread.
Ingredience:
A cup of puree from our orange vegetable;
1/3 cups of milk (you may choose milk made of nuts);
A couple of warm eggs;
1/3 cups of oil (e.g., sunflower);
Half a teaspoon of special food soda;
¾ cups of sugar or powder;
One and a quarter cup of flour for your bread;
0,5 cup of the rolled oats;
½ teaspoons of spices of your choice (you may add any others to ½ teaspoon of pumpkin pie spice).
Proceed:
Once your oven is at 350°F, it is ready for baking.

2. Do not mix ingredients all together! Put the basic components in the mixing bowl first. Shake them until the mixture turns creamy.

3. Take another bowl to combine soda, salt, and other secondary ingredients.

4. The dry components should become wet. You will get a batter for your product. Place it in the meatloaf pan.

5. Do not over-bake – one hour is enough to finish the process. Otherwise, the edges of your bread may turn too brown. Cool the ready vegan pumpkin bread. Serve after that.

Vegetable crumble is good. Just cook the veg, pour over a cheese sauce (or any sauce will do - if you don't like cheese or are feeding vegans then tomato sauce is fine, or a mushroom one works well) then make a well-seasoned crumble mixture with flour and butter, grated cheese, seeds and breadcrumbs, and sprinkle over the top before baking until golden.

Make an Asian slaw with raw carrots, cabbage and raw grated beetroot.
Use 1/2 yoghurt and 1/2 mayonnaise to dress and lots of chopped coriander.

I don't like cabbage either. Except red cabbage stewed with apple raisins onions and brown sugar.
Today we had an old standby - root veg. sliced and preboiled. Then layer in an oven dish with onions and sliced Med veg, sprinkle with olive oil. a little veg stock and bake in a hot oven until browned.
You can sprinkle with grated cheese towards the end.
Uses up old pieces of veg, We have it with fish.

Another of our staples is wedged root vegetables plus broccoli and onion all oven roasted and served with fried eggs.

Nice with meat (especially venison) instead of eggs too ?

Check out recipes by Rukmini Iyer, dedlock. DD has a couple of her books and there are some good ideas. A simple one-dish one that we like (and we're committed omnivores and think vegetarian recipes are nearly always improved by the addition of some bacon ?) is sweat leeks, carrots and some garlic in butter in a lidded casserole dish (20 mins), then stir in a vac pack of puy lentils and a tub of crème fraîche, sprinkle with cheese and breadcrumbs and bake, still lidded until done. It's infinitely variable and very tasty.

And is equally good (though not better) with some bacon.

Ideas:
Make a coleslaw with the cabbage, carrots & onions. I always have a bowl on the go in winter. I don't add mayonnaise, just oil & lemon.
Stir fry thinly sliced cabbage, I add mustard & creme fraiche.
I roast beetroot, usually with onions, parsnips, sometimes celeriac, plenty of garlic. I often eat this with jacket potato & a dollop of mayonnaise - DH adds chilli sauce.

There is no need to boil cabbage to death, it is far better steamed anyway! Beetroot can be used to great success in chocolate cake, what a way to get your five a day eh? I like to make a pot of minestrone soup with pasta and beans and then add finely shredded cabbage for the last few minutes.

Even though you can't get a Riverford box you can still look at their website which has lots of yummy recipes. I did their cauliflower, leek and mustard soup and it was delicious. I would never have thought of using mustard in a soup!

NotTooOld I am no cook so I cheat and buy a packet from a supermarket.

Stir fry with sweet and sour sauce is very nice. You can add pieces of Quorn or prawns to the vegetables. DH's favourite veggie dish is a roast with roast potatoes, parsnips and mushrooms, plus steamed green vegetables and carrots., He also likes Yorkshire puds with it. I'm not sure those are actually veggie but I do them anyway.
Charleygirl - what is your recipe for the curry sauce, please?

I am not a vegetarian but I do love stir-fried vegetables with a curry flavour. So easy even a non-cook like me can do it.

Paddyanne, I only ordered a small veg box, there's plenty there to feed me for a week! There's a supplementary veg bag you can order for a supplement that gives you (looks) squash, flat beans and tomatoes. Those are all from Spain so I guess they won't be available much longer.

where are you in Scotland ? There are a few companies delivering veg boxes in and around the Glasgowarea.If you have Facebook check them out on there .Certainly any I've ordered had more variety than that .

I'm not as averse to cabbage as I once was, provided that it receives minimal cooking and isn't boiled to a mush in the traditional English way.

I think you'll find we've come a long way since those days.

Look on Pinterest, there must be something on there that will catch your eye.