Colourful and Satisfying Vegetarian Dinners

26 min Japanese-inspired

Cold sesame-cucumber pasta salad

Cool soba noodles, cucumber and carrot meet a creamy sesame dressing with soy sauce and rice vinegar. The salad tastes fresh, nutty and slightly spicy.

30 min Mediterranean

Bean and tomato salad with feta

Green beans, sweet tomatoes and salty feta make a satisfying summer salad. A mustard-herb dressing combines the vegetables without weighing them down.

57 min French

Tomato tart with goat cheese

Crunchy puff pastry carries a spicy goat cheese cream and ripe summer tomatoes. The prior salting of the slices keeps the tart aromatic instead of watery.

35 min Chinese

Gong Bao Tofu

Gong Bao Tofu is the vegetarian version of kung pao: crispy fried tofu, chilli, Sichuan pepper, peanuts and a spicy-sour sauce.

23 min Summer

Avocado and corn salad with lime

Grilled corn is cut off the cob and mixed with avocado, tomatoes, red onion, lime and coriander. Cut the avocado at the end and fold in; let the corn cool before mixing so that it does not soften.

30 min Mediterranean

Risoni salad with chickpeas

Risoni are cooked al dente, marinated lukewarm with lemon dressing and mixed with chickpeas, tomatoes, cucumber and parsley after cooling. Drain the small noodles well and add cucumber later to keep the salad loose instead of watery.

40 min Mediterranean

Grilled eggplant rolls

Grill lengthways sliced aubergines, spread with a ricotta cream made from dried tomatoes and basil and roll up with pine nuts. Slice the aubergines evenly thin, season with salt and pat dry well to make them pliable and flavour them with toast.

40 min Mediterranean

Pesto potato salad with arugula

Small potatoes are cooked in their skins, marinated still warm with white wine vinegar and then mixed with pesto, tomatoes, rocket and pine nuts. Pesto is first added to the lukewarm potatoes and then immediately add rocket before serving to keep it fresh.

1 hr 20 min Summer

Cold melon and feta soup

Puree watermelon and cucumber cold with lime, mint and olive oil; crumbled feta is added only when serving. Remove seeds and pre-cool all ingredients; dose salt sparingly, because feta already has a strong spice.

23 min Mediterranean

Grilled halloumi salad with nectarines

Grilled cheese and nectarine wedges are briefly fried and served warm with rocket, cucumber and lemon-honey dressing. Grilled cheese should be roasted last and served immediately, while the nectarines should only have strong grill traces.

30 min Italian

Burrata panzanella with roasted peppers

Burrata panzanella combines roasted bread, ripe tomatoes, grilled peppers, basil and creamy burrata. The bread salad should be pulled but not mushy.

15 min Italian

Focaccia sandwich with antipasti

Focaccia Sandwich with Antipasti is a quick Italian sandwich with pesto, grilled vegetables, mozzarella and rocket. It is important to have a juicy but not dripping filling.

25 min Italian

Gnocchi salad with tomatoes and mozzarella

Gnocchi salad with tomatoes and mozzarella is better when the gnocchi are fried briefly. This way they get bite and do not water down the salad.

55 min Summer

Stuffed zucchini with couscous

Hollowed zucchini are stuffed with swollen couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the hollowed out zucchini meat and do not stir the couscous filling too moist to keep the shells stable.

40 min Summer

Lime-coconut rice with vegetables

Jasmine rice is cooked with coconut milk and vegetable stock, then add the courgettes, peppers, peas, lime and roasted cashews. Cover and cook the coconut rice over low heat and loosen after soaking; add the lime juice at the end.

28 min Summer

Tomato burrata bread salad

Mix the toasted ciabatta cubes with ripe tomatoes, red onion, basil and balsamic vinegar and serve with burrata. Let the bread and tomato dressing sit for a short time; open the burrata on the plate first to ensure that the bread still has crispy edges.

40 min Summer

Pepper-feta pasta from the oven

Roast peppers, cherry tomatoes, feta, garlic and olive oil in a casserole dish and then mix with the pasta and basil. Boil the pasta just a little and reserve a little cooking water to make a creamy sauce out of feta and roasted vegetables.

1 hr Summer

Cold avocado and cucumber soup

Puree avocado, cucumber, yoghurt, lime juice, dill, water and olive oil until smooth and then season thoroughly. Precool all ingredients well and add only enough water to keep the soup creamy; lime also protects the green colour.

20 min Summer

Courgette Carpaccio with Lemon

Chop zucchini very thinly and marinate them with lemon, olive oil, capers, Parmesan, pine nuts and mint. Marinate zucchini slices only briefly and salt them on the plate so that they are pliable but not watery.

23 min Summer

Grilled peaches with burrata

Halved peaches are grilled briefly on the cut surface and served warm with burrata, rocket, pistachio, basil and lemon-honey dressing. Use ripe but firm peaches and add burrata only on the plate so that fruit and cheese retain their texture.

55 min Spring

Baby carrot tart with herbs

Puff pastry is spread with cream cheese and egg cream, topped with young carrots shortly before cooking and baked with mustard, honey and herbs until golden brown. Steam the carrots before topping and leave a rim of the pastry free so that the tarte rises crispy.

1 hr Spring

Spinach and feta strudel

Let the spinach fall together with the onion and garlic, squeeze it out and roll it in a strudel or filo dough with feta, ricotta and egg. Dry and cool the spinach filling, spread the dough layers thinly with butter and seam down.

50 min Spring

Radish quark with baked potatoes

Cook young potatoes in the oven with olive oil until golden brown and serve with a cool curd of radishes, yoghurt, chives, spring onions and lemon. Roast the potatoes with the cut surface down and stir in the salted radish curd just before eating so that it does not become watery.

45 min Spring

Wild garlic risotto with peas

Onion and risotto rice are sweated through and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat to preserve colour, fragrance and creamy bite.

28 min Spring

Asparagus and strawberry salad with goat cheese

Green asparagus is fried briefly and served with strawberries, rocket, goat cheese, walnuts and lemon-honey dressing. Let the asparagus cool and add the strawberries and dressing just before eating to keep the salad fresh.