7 Easy Vegetarian Recipes from Judy Ridgway

These 7 easy vegetarian recipes are both interesting and quick. Although lots of recipes are readily available on the internet – I have handpicked some niche recipes from a book by acclaimed author Judy Ridgway.

It is usually thought that vegans diet is vastly different and boring to the standard person’s but there are a few perks involved with being a vegan than is given credit for. . A vegetarian diet will increase your energy levels as it is richer in potassium, folate, and vitamins.

We bring to you,  7 easy vegetarian recipes from Judy Ridgway’s Quick and Delicious Vegetarian Meals. The book contains more than 200 delicious vegetarian recipes that are easy and quick to prepare.

It is accessible for most people and will be great for anyone with a busy schedule. From traditional favorites like Indian curries and Chinese stir-frys, this book is the holy grail.

Judy Ridgway – a bestselling cookery author and acclaimed food writer is always looking for new innovative ways to make cooking easy.

She has sat on the panel of Leone d’ Oro international awards for olive oil and is passionate about olive oil. She has published various titles on its benefits. You can find out more about her latest book ‘The Olive Oil Diet’ here.

iTHINK brings to you 7 vegetarian recipes by Judy Ridgway.

Lemon Bean and Almond Salad


Let us begin with a colorful and delightful salad that will rejuvenate. The lemon adds a fruity kick which goes really well with the almond and bean.


  • 150g flat green beans
  • Salt and freshly ground pepper
  • 75g canned kidney beans
  • 25g almonds
  • 3tbsp olive oil to drizzle
  • Juice of 1 lemon
  • Some lemon zest


  1. Cut the green beans either long ways or into 2 halves to make it look presentable. Add to a saucepan of salted boiling water and cook for 5 minutes.
  2. Secondly, drain and cool under cold water. Dry them on kitchen paper.
  3. Combine the cooked green beans and red kidney beans with the almonds.
  4. Drizzle in the olive oil and the juice of 1 lemon alongside the zest for a powerful kick. Don’t forget to season with salt and pepper to taste!

Tip: Adding a dash of cider vinegar can add more flavour too.

Braised Chicory with Egg and Pancetta

Next up we will be using Chicory – a prebiotic fiber which is an excellent ingredient because it contains vitamin B6 and manganese – both of which improve brain health.

The fusion between the poached eggs and pancetta works wonders.


  • 3 eggs
  • Chicory
  • 3 tbsp mayonnaise
  • Salt and pepper to taste
  • Pancetta
  • Mixed baby leaf salad to serve


  1. Poach the eggs in oil for 1-2 minutes.
  2. Slice the chicory, pancetta into rounds and mix with the mayonnaise and salt/pepper.
  3. You want to layer up the eggs and add the chicory and pancetta on top. Serve on a bed of baby leaf salad or any salad of choice. Drizzle some olive oil.

This recipe is best served cold with a glass of freshly homemade lemonade for a light but healthy lunch (or brunch)!

Asparagus and Sweetcorn Omelette


This great omelette is a real savory treat for those taste buds. Kick up a storm with this twist on the standard omelette. Asparagus is known for its vitamins and fiber content.

If you use a larger saucepan this will allow for all the ingredients to merge well and cook properly. Remember the tip is to have a hot enough pan so that the egg can cook quick enough but not get burnt.

You can literally personalize your omelette – try using various ingredients like mushrooms, spinach leaves or even try some Tumeric powder which is bound to give it a real exotic flavor. Remember mushrooms are great for a low-calorie high protein diet which is great for overall health.


  • 2 large potatoes
  • 2 tbsp olive oil
  • 2 onions, peeled and sliced
  • 225g canned sweetcorn
  • a bunch of asparagus, drained and chopped
  • 4 eggs
  • Salt and pepper to taste or a pinch of chili powder if you’re feeling brave!
  • Grated cheese to serve with


  1. Cook the potatoes in boiling water for around 10 minutes. Drain and then cut them up into the preferred size (usually around 2-3 inches thickness so they can merge into the omelette mix).
  2. In a separate pan, heat some oil and fry the onions for around 3-4 minutes till brown. To this, add the sweetcorn, asparagus, and potatoes.
  3. Preheat the grill to high.
  4. Beat your eggs in a bowl and add all your spices. Pour it over the vegetables and cook in a pan.
  5. Finally, place the pan under the grill until the top has set and serve immediately.

You can make this as exotic or as mundane as you like – the variations are endless and this is just one of many. This really does make a good brunch because it has potatoes added which makes it more filling.

Hearty Lentil and Vegetable Stew

No vegetarian recipe list would be complete without a good hearty stew. You can’t go wrong with lentils if you’re like me and love them. They go so well will most vegetables and are so easy to cook.

Follow this easy stew for a quick yet spicy variation. The lentils give a velvety texture to the stew which is great for those cold winter months. This recipe in particular has a distinctly authentic falvour as it includes a range of Indian spices.


  • 2 tbsp groundnut oil
  • 1/2 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 onion
  • 1 green chilli seeded and chopped
  • 1 tbsp grated ginger
  • 1 tsp turmeric
  • 125g yellow or red split lentils
  • 1 carrot
  • 200ml vegetable stock
  • 2 courgettes sliced into rounds
  • 4 tomatoes
  • Salt and pepper to taste


  1. Heat the oil in a large saucepan over medium heat and fry the cumin ad fenugreek seeds for 30 seconds. Add the onion, chili, ginger, and turmeric and fry for 2-3 minutes.
  2. To this add the lentils and stir continuously until they are well coated with the rest of the spices.
  3. Add the carrot, salt, pepper, and stock and bring to the boil.  Cook uncovered for 6 minutes.
  4. Stir and add the courgettes and tomatoes. Bring back to the boil, then reduce the heat and simmer for about 10-15 minutes until the carrot is tender. Serve it hot.

Braised Spicy Aubergines


Anyone who likes aubergines will love this recipe because it is spicy yet easy to make. Full with flavor and good for you as well. You can’t go wrong with aubergines.

This staple Chinese dish is eaten with tofu and goes well with garlic so don’t be afraid to experiment and add to it. The crispy texture of the aubergine is likely a good match with most things. Fry in a wok to create an easy rich and authentic flavour.


  • 2 tbsp olive oil
  • 2 tbsp chopped garlic
  • 1 1/2 tbsp chopped fresh root ginger
  • 2 tbsp finely chopped spring onions
  • 500g small aubergines sliced
  • 2 tbsp dark soy sauce
  • 1 tbsp chili bean sauce
  • 1 tbsp yellow bean sauce
  • 1 tbsp sugar
  • 1 tbsp Chinese black vinegar
  • 2 tsp Sichuan peppercorns, toasted and ground
  • 300ml vegetable stock
  • Chopped spring onions to garnish (green tops only)


  1. Heat some oil in a wok or frying pan. When the oil is hot add the garlic, ginger and spring onions and stir fry. Add in the aubergines and fry more.
  2. Add all the rest of the ingredients, reduce the heat and simmer uncovered for 10-15 minutes until aubergines are tender. Increase the heat and stir until the liquid has thickened. Serve with the green spring onion tops as a garnish.

Perfect Egg and Cardamom Pilaf with Carrots

This recipe sounds wordy but it is a simplistic twist on the traditional Turkish Bulgar Wheat Pilaf. Combining egg with these authentic Mediterranean flavors makes for a stunning dish palatable to all.

Let’s get stuck into this easy tasty treat!


  • 4 onions
  • 4 tbsp olive oil
  • 225g long-grain rice
  • 2 carrots, peeled and grated
  • 2 tbsp raisins
  • 450ml vegetable stock
  • 1 tbsp chopped parsley
  • 1 tbsp chopped mint
  • Salt and pepper to taste
  • 6 eggs
  • Seeds from 3-4 cardamom pods


  1. Chop 2 of the onions and keep rest aside. Heat half the olive oil in a saucepan and fry the chopped onions till soft. Add the rice and fry for 1-2 minutes, stirring continuously.
  2. Add the carrots, raisins, stock, herbs, salt, and pepper. Bring to the boil, cover with a lid and simmer until all the liquid has been absorbed. Remove from the heat and stir. Replace the lid and leave to stand in a warm place for 10 minutes.
  3. Hard-boil the eggs, peel, and slice. Slice the remaining onions into rings.
  4. Over high heat, heat the remaining oil and fry the cardamom seeds. Add into this the onion rings until they turn crispy.
  5. Fluff up the cooked rice with the sliced hard-boiled eggs and onion rings and serve at once.

Divine Rice with Pumpkin and Peas

And last but not least let us round off this list with a warm easy recipe. This Mexican-inspired dish can be served with a casserole or with grilled vegetables.


  • 1 tbsp extra virgin olive oil
  • 1 small onion
  • 2 garlic cloves
  • 225g long-grain rice
  • 1 green pepper, chopped
  • 2 green chilies
  • 175g peeled and seeded pumpkin
  • 75g fresh peas
  • 500ml vegetable stock
  • Salt and pepper to taste


  1. Heat some oil in a saucepan over medium heat and fry the onion and garlic for about 3-4 minutes until lightly browned. Add the rice and stir well.
  2. Add the remaining ingredients and bring to the boil. Stir and cover with a lid. Reduce the heat and cook for 15 minutes until the rice is tender and all the liquid has been absorbed. Fluff up with a fork and serve at once.

You can add some toasted nuts to add extra protein!

We hope you enjoyed reading these quick and easy vegetarian recipes. Do try them and let us know how they go.

You can find more vegetarian recipes like these and more in Quick and Delicious Vegetarian Meals for easy, healthy and super-fast food by Judy Ridgway.

It is so important to eat a healthy well-balanced nutritious diet because our overall health is affected by what we eat. A lot of issues can be avoided if you supplement more vegetables for example with carbohydrates.