So here’s the thing—if you’ve ever tried to cook vegetarian for a group and wanted something better than “here’s a salad and a stuffed pepper,” then yeah, this is for you. These are Jamie Oliver’s vegetarian recipes, the ones I come back to when I need food that actually feels good. Some are quick, some take time, all of them deliver big flavor. I made half of these in one rainy month. My kitchen smelled amazing. My guests didn’t miss the meat. Not even a little.
What’s in this mix. Honestly, a little chaos. In a good way. Crunchy toppings, smoky sauces, cheese where you didn’t expect it, and heat that creeps up rather than punches you in the face. Some things bubble over. Some things sink into your belly like a warm blanket.
1. Smoky Veg Patties
They start off innocent. Mashed potato. Beans. Broccoli. Then that smoky paprika comes in like a slow wave and suddenly—bam. It’s comfort food, but with a little swagger. Pan-fried till they go golden and crispy on the outside, soft in the middle. That red pepper salsa? Sharp, sweet, bright. I put a fried egg on top once. Nearly cried. Add greens and call it dinner.
2. Speedy Quiche Traybake
This one’s like cheating. No crust drama. Just grab some filo, crunch it into a tray, and pour in the filling—courgette, spring onions, Cheddar, broccoli. Bake till it smells like a little country kitchen. Eat warm or cold, doesn’t matter. It feels like brunch at someone’s house you want to stay at forever.
3. Sweet Potato Chilli
Deep, deep flavor. The sweet potatoes hold their shape but melt when you bite. Chipotle in the background, like a low hum. Beans, tomatoes, soft onions. Cumin doing its job without shouting. I ladle this into big bowls, top it with feta and coriander. Lime if I remember. A dish that hugs you back.
4. One-pan Veggie Lasagne
God, this one is cozy. Leeks, asparagus, peas—all soft and green and tender. You layer it all in with creamy sauce and fresh pasta. The top? Almonds, golden and toasty. I’ve eaten this standing at the counter with a fork straight from the tray. No regrets.
5. Jacket Spuds & Homemade Beans
Simple. So much better than it has any right to be. The beans are smoky, the peppers give crunch, the spring onions give bite. The jackets—crispy skin, fluffy inside. Cheese melts in and holds everything together. Add a sharp salad, maybe some rocket and spinach. It’s not fancy. It’s better than fancy.
6. Greek-Cypriot Pasta
Light, but not boring. Orzo cooks in grated tomato, which sounds odd but makes sense once you taste it. Garlic, parsley. Halloumi added last so it softens but still squeaks when you bite. Bright, salty, kind of addictive. Feels like eating on a balcony somewhere warmer than here.
7. Veggie Pasta Bake
Soft leeks, sweet tomatoes, wilted spinach. Tossed and baked with crumbs on top—garlicky, crunchy, perfect. I keep a spoon in the dish to steal bites as it cools. Basil and Parmesan at the end. It smells like home. It’s not elegant. That’s why I love it.
8. Tofu & Chickpea Curry With Spring Greens
A real one. Deep spices—coriander, cumin, garlic, all that. The tofu soaks up the sauce and the chickpeas give it heft. But then come the greens, hot and quick from the pan, still with a bite. Garlic and chilli cling to them. It lifts the whole thing. Makes it feel alive.
9. Spinach & Ricotta Cannelloni
OK, this one is a bit of a project. Filling the tubes is fiddly. But once it’s in the oven, everything changes. Tomato sauce bubbles up, mozzarella starts blistering, and the smell… it’s almost rude how good it is. The spinach and ricotta go creamy inside. You serve it and no one talks for a bit. They’re too busy eating.
10. Kerryann’s Turkish-style Couscous
Fresh and sharp and fast. Tomato, cucumber, onion, all chopped fine. Cumin and paprika sneak in. Lemon wakes it up. You get texture, heat, coolness. It’s technically a side, but I’ve eaten it alone out of the mixing bowl with no shame. It’s that kind of dish.
11. Vegetarian Chilli
Chunky, rich, unapologetic. Sweet potatoes roast down till they’re sweet and sticky. Peppers soften into the mix. Beans fill it out. And the spices—cinnamon, cayenne, cumin—make your kitchen smell like you’ve been cooking all day. I top it with yoghurt, guac, lime wedges, whatever’s on hand. A total keeper.
12. Buddy’s Spinach Pici Pasta
Homemade pasta that’s fun to make. Messy too. You blend spinach into the dough so it turns this wild green, then roll it by hand. No machines. Just you and the table. The sauce is pumpkin, garlicky and a little sweet, with chilli playing in the background. Toasted seeds on top. Rustic. Beautiful.
Anyway.
If you’re going to cook vegetarian, cook like this. Make things that bubble and crisp and ooze. Use your hands. Get the good cheese. Don’t worry if it’s not perfect.
Just feed people well. That’s the point.