Could you give up meat for a week? It’s National Vegetarian Week this week and the Vegetarian Society are challenging everyone to do just that. It’s not as hard as it might sound. There’s lots of help available, including the new Every Meal Counts website and a fantastic new free recipe app from The Vegetarian Society.
I firmly believe that we in the Western World eat far more meat than we need to and that the pressure it puts on our health and the environment is unsustainable. My family and I have been cutting back on the amount of meat we eat for a number of years. You can find out more about our journey in my post An Occasional Vegetarian. Although I doubt we will ever actually become completely vegetarian, eating less meat has benefitted my family’s health and our budget.
Recipes for National Vegetarian Week
I love sharing vegetarian recipes and over the years I’ve developed quite a few. Family favourites for National Vegetarian Week include
Even if the idea of giving up meat for the whole of National Vegetarian Week is daunting, try my delicious recipes to replace just one meat filled meal. Or make this delicious Aubergine (Eggplant) Lasagna recipe straight from The Vegetarian Society. Every meal really does count and just one meal at a time, you too can eat less meat while still enjoying lots of satisfying, yummy recipes.
Eggplant Lasagna Recipe Printable Version
- 2 small aubergines (eggplants), thinly sliced lengthways
- 3 tbsp olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 can chopped tomatoes
- 1 carrot, finely diced
- 1 can flageolet beans, drained and rinsed
- 1 tsp mixed dried herbs
- 1 tsp stock powder
- 6-8 pasta sheets
- For the cheese sauce
- 40 grams butter
- 10 grams plain flour
- 250 millilitres milk
- 150 grams strong vegetarian cheese, grated
- Preheat oven to 350°F / 180°C / gas 4.
- Brush the aubergine with a little oil, season with salt and pepper, then place onto a hot griddle pan. Cook for 5 minutes on either side, or until sear marks are formed. You may need to do this in batches.
- When all of the slices are cooked set to one side.
- Gently fry the onions in the remaining oil for 5 minutes.
- Add the garlic, tomatoes, carrot, beans and herbs and heat through.
- Sprinkle in the stock powder.
- Simmer for 10 minutes. Season as required with salt and pepper.
- To make the cheese sauce: first melt the butter on a gentle heat.
- Add the flour, stirring constantly.
- Stir for 1 minute, then add the milk a little at a time.
- The sauce will thicken as the heat increases.
- When all the milk has been added continue to stir for 2 minutes.
- Remove from the heat and add 100 grams of the cheese, stir and set to one side.
- To assemble the lasagna: place half the tomato sauce into a deep oven-proof dish.
- Top with slices of aubergine, pasta and then cheese sauce.
- Repeat layers, ending up with a final layer of cheese sauce, making sure the pasta is covered.
- Place in the oven for 30 minutes.
- Add the final 50 grams grated cheese and return to the oven for another 15 minutes.
Will you be giving up – or cutting back on – meat this week? I’d love to hear about your journey to healthier eating in the comments.
For more information on going veggie or cutting back on the amount of meat you eat please visit The Vegetarian Society.
This is not a sponsored post.