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Quick vegetarian recipes you can make in 30 minutes

When it comes to vegetarian recipes, there are a number of dishes to choose from, many of which can be cooked in under 30 minutes – perfect for those busy people who want good, healthy meals, that taste delicious, but simply don’t have the time to do it. If, (like most of the UK population) you’re a Bake Off fan and long for a Paul Hollywood handshake or to hear the words ‘scrumptious’ uttered from Mary Berry, then you need Judy Ridgway’s cookbook on your shelf! It contains both vegetarian and vegan recipes from all over the world including some tart recipes and soufflé recipes – something those judges would sure to be impressed by! However, if you’re after something a little more simple and less naughty to try, there are lots of other options from pasta dishes and bruschetta from Italy, curries from India, tagines from North Africa, stir-fry dishes from China, appetisers from the USA – even tasty mushroom recipes and hot vegetarian recipes. Who said eating veggies was boring?

Mediterranean Vegetable and Feta Tart


  • Extra virgin olive oil
  • 1 red pepper, seeded and cut into quarters
  • 2 small courgettes, sliced lengthways
  • 4 sheets of filo pastry, cut to 27 x 17cm
  • 2 tomatoes, sliced
  • 225g feta cheese, crumbled
  • Salt and freshly ground black pepper
1)  Preheat the oven to 200 degrees/gas mark 6. Brush a 27 x 17cm Swiss roll tin with oil.
2)  Steam the red pepper and courgettes for 10 minutes until softened.
3)  Line the Swiss roll tin with four layers of filo pastry, brushing each layer with oil as you go.
4)  Arrange the steamed vegetables and tomatoes in rows or in a pattern on the pastry. Sprinkle with the feta cheese, and salt and pepper, and drizzle with more olive oil.
5)  Bake for about 10 – 12 minutes. Cut into squares to serve
Soufflé Mushrooms
  • 4 large open-cap mushrooms
  • Extra virgin olive oil
  • 75g grated cheese
  • 25g fresh breadcrumbs
  • 25g walnuts or pecan nuts, finely chopped
  • 2 eggs, separated
  • 1 tbsp French mustard
  • Salt and freshly ground black pepper


1)  Preheat the oven to 200 degrees/gas mark 6. Preheat the grill.
2)  Cut the stalks out of the mushrooms. Brush the caps with olive oil and place under the grill, gill-side down. Cook for 5 minutes. Turn over and cook the other side for 5 minutes.
3)  While the mushrooms are grilling, mix the cheese, breadcrumbs and nuts in a bowl. Mix the egg yolks and all the remaining ingredients. This will make quite a stiff mixture.
4)  Whisk the egg whites until they are very stiff. Mix 2 tablespoonfuls into the cheese mixture and then fold in the rest.
5)  Place the grilled mushrooms in an ovenproof dish, gill-side up. Pile the cheese soufflé mixture on top. Place in the oven and bake for 10-15 minutes. Serve at once.

For more great recipes, read Quick and Delicious Vegetarian Meals: Easy, healthy and super-fast food (£7.99, Robinson) by Judy Ridgway