Food & Drink, News, Recipes

National Vegetarian Week: Tasty Home Recipes To Try

·         With National Vegetarian Week taking place from 16th-22nd May, Wren Kitchens have pulled together top tips for those wanting to create more vegetarian meals at home

·         As well as this, summer recipes have been created for those looking for tasty alternatives to meat

·         Searches for ‘vegetarian dinner recipes UK’ are up 60% over the past 12 months as Brits look to incorporate more vegetarian recipes into their diets

From Meat-free Mondays to vegan fake away alternatives, interest for alternative meat free dishes have taken off in recent years with searches for ‘vegetarian dinner recipes UK’ up 60% over the past 12 months alone.

With this in mind, Wren Kitchens have pulled together top tips for those looking to incorporate more vegetarian meals into their diet, before sharing easy to create at home recipes perfect for the full family!

Start slowly

If you’re new to a vegetarian or vegan diet, you might want to start slowly introducing new recipes into your diet. Try a meat-free Monday where you make one of your favourite dishes without the meat, or, swap out your weekly takeaway for a fakeaway alternative which is packed with veggie goodness.

Plan in advance

The best way to ensure you stay on track with what you’re eating is to prep your meals in advance. Not only will this help with your supermarket trips and budgeting, but it will also help with scheduling in vegetarian meals into your meal plan.

Try tasty alternatives

If you currently have a lot of meat in your diet, trying some of the meat-alternatives could be a great way of tricking your body into thinking you’re still eating the same thing. Supermarkets are filled with meat-free alternatives for chicken and mince, try mixing up your recipes to see which you like best.

Tasty Summer Vegetarian recipes to try

Acai Bowl


·         2 tsp açaí powder

·         Handful of frozen berries

·         1 ripe banana

·         Ice cubes

·         50ml milk of choice

·         Assorted toppings (nuts, berries, coconut flakes, seeds, granola etc)

1.     Place the frozen berries, ice cubes, milk, banana and açai powder into a blender and blend until smooth

2.     Put your blended mixture into a bowl and top with your toppings of choice


Buffalo Chickpea Salad


·         400g can of chickpeas, drained and rinsed

·         ½ tbsp olive oil

·         1 clove garlic, minced

·         Salt, to taste

·         ½ tsp paprika

·         Pinch red pepper flakes

·         3 tbsp buffalo sauce

·         Romaine lettuce, finely chopped

·         1 carrot, peeled and thinly sliced

·         100g cherry tomatoes, halved

·         ½ avocado, sliced

·         ½ red onion, finely sliced

·         100g sweetcorn

·         100g celery, diced

1.     Preheat your oven to 200C/ 180C fan/ gas mark 6. Add the chickpeas, olive oil, garlic, paprika, red pepper flakes, and buffalo sauce to a baking tray and give it a shake.

2.     Bake for 20 minutes, stir then a further 5.

3.     Place your lettuce, carrot, sweetcorn, celery, avocado, and red onion in a bowl and top with your baked chickpeas.

4.    Serve and enjoy!


Buddha Bowl with a tahini dressing


·         1 red onion, peeled and quartered

·         1 red pepper, cut into large chunks

·         1 small sweet potato, peeled and cut into small cubes

·         2 garlic cloves, crushed

·         1 tbsp olive oil

·         75g quinoa

·         ½ avocado, sliced

·         50g kale

·         25g sweetcorn

·         180ml Vegetable stock

For the Tahini dressing:

·         50ml olive oil

·         50ml Tahini

·         2/3 tablespoons lemon juice, to taste

·         Pinch salt

·         50ml warm water

·         1 garlic clove, crushed

1.     Preheat your oven to 200C/ 180C fan/ gas mark 6. Place your red onion, red pepper sweet potato and garlic cloves into the oven to roast. Cook 25 minutes, turning frequently.

2.     Place quinoa in a small saucepan with the vegetable stock and cook on medium-high heat. Bring to a boil then simmer until the stock has evaporated.

3.     Plate up your roasted vegetables and sweet potatoes with your cooked quinoa, avocado, kale, and sweetcorn.

4.    To make the tahini sauce, add tahini, olive oil, salt and garlic to a bowl and whisk until combined.

5.     Slowly add water until reaching your desired consistency. Taste and adjust seasonings as preferred.

6.    Drizzle over your dressing, serve and enjoy!

For more recipe inspiration, visit Wren Kitchens blog here:

About Wren Kitchens:

Wren Kitchens is the UK’s largest manufacturer and retailer of kitchens and stone worktops. Launched in 2009, Wren Kitchens is a family business which employs over 7,200 people across its sites and is one of the largest employers in the Humber Region. For the last two years Wren Kitchens has been recognised as the best place to work in the UK by indeed. Wren provides the best value in the market to its customers. It makes bespoke kitchens at flat pack prices and offers a price match on all appliances, together with market-leading, interest-free finance options. In 2020 Wren Kitchens opened its first U.S. showroom in Milford, Connecticut. Wren makes every one of its kitchens for the US market at its state-of-the-art 252,000 sq. ft. manufacturing facility in Wilkes-Barre, Pennsylvania.

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