Traditionally, Vietnamese banh mi contains some kind of pork, but this recipe from The New Vegetarian uses marinated tofu instead. Topped with quick pickles, this sandwich makes for a hearty and flavourful lunch.
This vegetarian sub was born from the desire to create, in Deb’s own words, ‘a sandwich as rib-sticking, belly-warming, and mammoth as a meatball sub but, you know, minus the meatballs’. The result – comforting, rich, and filling – is a triumph.
This recipe from Mary McCartney’s At My Table gives a Greek favourite, traditionally made using minced lamb, a vegetarian makeover. A hearty dish that makes for an excellent midweek family meal, this moussaka is a tasty way to get more vegetables into your diet.
