Vegetarianism is a way of life for many, but it makes sense for all of us to eat less meat – both for the sake of our health and the environment. These ingredients will help make it easier and more enticing for you to cook the veggie way – any day of the week.
Quinoa contains all the essential amino acids, and provides protein and carbs in good quantities. Buy dried to cook from scratch or in ready to heat pouches for when time is short. Use instead of rice or pasta, or add to soups and salads. Read: 10 ways with quinoa
2. Frozen soya beans
Vibrant, green and crunchy – add to grain or bean salads for extra colour and protein. Or whiz thawed beans with a little tahini and lime juice for a tasty dip or sandwich spread.
3. Canned beans
It pays to keep a few cans of beans to hand – they’re so diverse. Go for those canned in water without added salt. As well as using them to make go-to bean salads and chilli, you can whiz them into burgers, dips and hummus.
4. Frozen peas
There are very few dishes peas can’t improve – they’re so versatile! And with around 5g protein in 100g, they can make a big difference to your protein (as well as your five-a-day) intake.
Mix canned brown lentils with lemon zest, garlic, chilli and olive oil for a quick salad, or throw them into soups and stews. Dried lentils cook quickly and, unlike most pulses, don’t require soaking beforehand.
8. Prepared veg
Heat to pack instructions, then stir into cooked rice, top with crumbled reduced-fat feta and toasted seeds and serve with a herby salad for a Med-style supper. We like Waitrose Essential Grilled Vegetable Mix.
This fermented soya bean cake is loaded with protein and minerals. Bake with a spicy marinade before tossing into salads or stuffing into pittas. We like Impulse Foods Organic Tempeh.
10. Veggie sausages
You can’t beat veggie bangers and mash for comfort food. But cram in more of your five-a-day with a rich onion gravy, and swap spuds for a butter bean and cauliflower mash. Just watch your salt intake.