Vegetarian

Donal's mushroom & cauliflower ragu lasagne

A rich veggie-based lasagne chat yields delicious results. You can pulse the mushrooms and cauli in a food processor to speed up the prepping process.

Donal Skehan's Mac 'n' Peas

This pesto is great with other green veggies - you can try it with a mix of frozen broad beans and peas, or swap in half for raw broccoli florets.

Jamie Oliver's fragrant squash curry

This tasty curry will keep vegetarians and meat-eaters happy and full.

Grill Seeker: Grilled Courgette & Pear Flatbread

A BBQ doesn't always mean meat. In Grill Seeker, Nico rustles up courgette & pear flatbreads with goats cheese and honey and a side of grilled carrots with yoghurt mint dressing.

Mags Roche's cauliflower fritter "wings": Today

Mags Roche's open vegetarian kebabs: Today

Mags Roche's open vegetarian kebabs with beetroot hummus, pickled carrot, cherry tomato salsa and spicy crunchy chickpeas.

Jeeny Maltese's vegetarian Korean bulgogi: Today

Arun Kapil's baked paneer sandwich: Today

Arun Kapil's baked paneer sandwich with fig, lemon, almond and mint paired with a zingy tikka sauce and tangy puffed rice 'chaat' salad.

Caroline's spicy beans on flatbreads: OT

Caroline Nelson is owner and chef at Nelly's, Drumcondra, Dublin. Offering breakfast, lunch on weekdays and brunch at weekends, they always cook what they love to eat themselves. Each serving contains approximately 490 kcal.

Veggie quesadilla: OT

Each serving contains approximately 550 kcal.

Kevin Dundon's chunky vegetable broth: Today

Smashed Chickpea Pitta: OT

Veggie Satay Noodles: OT

Each serving contains approximately 530 kcal.

Mags Roche's vegetarian tart: Today

Donal Skehan's big veggie chilli

Watch Donal's Family Food in Minutes on RTÉ One, Wednesdays at 8:30pm.

Spicy mushroom lasagne recipe

What could be more autumnal than a mushroom lasagne packed with chilli?

Courgette and oregano pancakes recipe with feta and honey

Grated courgette forms the base of these crispy fried fritters.

Ella's mushroom and walnut ragu recipe

Mushrooms and walnuts are a tasty and a hearty substitute for meat in this plant-based ragu recipe.

Ella's spinach and chickpea curry recipe

Make chickpeas the star of the show with this speedy curry dish.

Pilaf-stuffed tomatoes

Cooking for company doesn't have to be tons of hard work.

Vegetable burrito bowl with spicy eggs: Cook-In

Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.

Spinach & Feta Frittata: OT

This frittata can be made in advance and served at room temperature on the day it was made or kept covered with cling film on a plate in the fridge for up to 2 days.

Lentil Chilli: OT

Once made this recipe can be put in the fridge within 2 hours of cooking and can be stored in separate airtight containers for up to 3 days.