Whether you or someone in your family is a vegetarian, or you’re simply trying to incorporate more plant-based foods into your diet, Discover Great Veg has shared five tasty, nutritious and easy weekday meal ideas.
Ready in 30 minutes or less, these recipes are perfect for busy weekday evenings.
Each contains kale, cavolo nero, or spinach, so benefit from the nutrients in the veg that are important for a healthy balanced diet. Kale and cavolo nero are both high in vitamins K, A, and C, lutein, calcium, and folic acid as well as manganese, copper, and iron. They are also rich in lutein, an antioxidant that can help to keep the eyes healthy.
Ready in 15 minutes and using just five ingredients, the Cavolo Nero & Pesto Pasta is simple, speedy, and tasty and benefits from all the nutrients found in a handful of the veg. Try the Cavolo Nero, Noodle, and Miso Stir Fry for a fast and flavourful meal for four, and enjoy the Vegetable Chilli with Spicy Cavolo Nero Crisps as a meat free alternative to the popular favourite. The Kale & Squash Curry makes a great alternative to a takeaway and the Gnocchi with Cavolo Nero & Hazelnut Pesto is perfect for when you want something a bit special, but still takes just 20 minutes to make.
Weekday Meal Ideas – Cavolo Nero & Pesto Pasta
Prep: 5 minutes. Cook: 10 minutes. Serves: 4
Ingredients
- 300g pasta shapes
- 300g cavolo nero, shredded
- 4 tbsp pesto sauce
- 100g sun dried tomatoes
- 50g Parmesan cheese, grated (for a vegan option: use a vegan hard cheese)
Method
- Cook the pasta in boiling water according to instructions.
- Drain and return to the pan. Meanwhile, steam the cavolo nero for 5 minutes.
- Stir the pesto sauce, tomatoes, and half the Parmesan into the pasta and finally stir in the cavolo nero.
- Transfer to a serving dish and sprinkle over the remaining Parmesan to serve.
Weekday Meal Ideas – Gnocchi with Cavolo Nero & Hazelnut Pesto
Prep: 10 minutes. Cook: 10 minutes. Serves: 2
Ingredients
- 60g hazelnuts
- 200g pack shredded cavolo nero
- 50g vegetarian hard cheese, grated
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 150g chestnut mushrooms, sliced
- 150g cherry tomatoes, halved
- 400g pack gnocchi
Method
- Preheat the oven to 200°C, gas mark 6.
- Place the hazelnuts in a small roasting tin and roast for 5 minutes.
- Meanwhile, blanch the cavolo nero in boiling water for 3 minutes, drain well reserving 150ml cooking water.
- Place 100g of the cooked cavolo nero in a food processor with the reserved cooking water, hazelnuts, cheese, garlic and 3 tbsp oil and blitz until smooth, season.
- Heat the remaining oil in a frying pan and fry the mushrooms and tomatoes for 2-3 minutes then stir in the remaining cavolo nero
- Cook the gnocchi in boiling water for 3 minutes until they begin to float, drain and return to the pan, add the mushroom mixture and pesto and stir to combine.
- Serve with extra grated cheese on top.
Weekday Meal Ideas – Cavolo Nero, Noodle and Miso Stir Fry
Prep: 10 minutes. Cook: 10 minutes. Serves: 4
Ingredients
- 1 tbsp toasted sesame oil
- 2 carrots, cut into matchsticks
- 200g broccoli florets
- 75g cashew nuts
- 200g pack sliced cavolo nero
- 1 tbsp miso paste
- 1 tbsp honey (for a vegan option: swap honey with maple syrup)
- 1 tbsp light soy sauce
- 2 tbsp Japanese rice vinegar
- 200g thick rice noodles
Method
- Heat the oil in a large frying pan and fry the carrot, broccoli, cashews and cavolo nero for 5 minutes.
- Blend the miso paste with the honey, soy, vinegar and 2 tbsp water and add to the pan, cover and cook for 5 minutes.
- Meanwhile, cook the noodles in boiling water for 5 minutes, drain and divide between 4 bowls, top with the miso stir fry and serve.
Weekday Meal Ideas – Kale & Squash Curry
Prep: 10 minutes. Cook: 20 minutes. Serves: 4
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 650g butternut squash, diced
- 400g can chopped tomatoes
- 420g jar Tikka Masala cooking sauce
- 1/2 x 500g pack kale
- To serve, toasted flaked almonds
Method
- Heat the oil in a large frying pan and fry the onion and squash for 5 minutes. Add the tomatoes and cooking sauce. Rinse the jar with 200ml water and add to the pan. Cover and simmer for 10 minutes.
- Stir in the kale and cook for a further 5 minutes until the squash is tender.
- Serve scattered with toasted flaked almonds with cooked basmati rice.
Weekday Meal Ideas – Vegetable Chilli with Spicy Cavolo Nero Crisps
Prep: 10 minutes. Cook: 20 minutes. Serves: 4
Ingredients
- 250g bag cavolo nero
- 2 tbsp chilli oil
- 1 red pepper, diced
- 1 tsp mild chilli powder
- 400g can kidney beans, drained and rinsed
- 400g can chopped tomatoes
- 1 tbsp tomato puree
- 1 vegetable stock cube
- Cooked rice to serve
Method
- Preheat the oven to 200°C, gas mark 6.
- Place 100g cavolo nero in a large bowl, removing any thick stalks, toss in 1 tbsp oil and season. Spread out onto a large baking tray and bake for 10-12 minutes until crispy but not too browned.
- Meanwhile, heat the remaining oil in a large frying pan and fry the onion and pepper for 4-5 minutes. Add the chilli powder and cook for 1 minute. Stir in the kidney beans, tomatoes, tomato puree and stock cube. Add 150ml water and bring to the boil. Simmer, covered for 10 minutes.
- Stir in the remaining cavolo nero and cook for a further 5 minutes, covered then season.
- Top with the cavolo nero crisps and serve with cooked rice.
