We’re coming to the end of National Vegetarian Week, a seven-day event aimed at encouraging people to eat more plant-based food.

We’ve talked in previous blogs of how the lock-down has encouraged more home cooking and baking, so it’s a perfect time to perfect your vegetarian cooking.

The Vegetarian Society, who are behind National Vegetarian Week, have made it easier by suggesting seven meals you can make and eat, with some of the recipes having been provided by celebrity supporters of the event. The meals are:

So, whether it’s this week, or anytime, it’s worth giving these recipes a go.

As you know, we have been providing Mexican recipes in May and from a vegetarian standpoint, there’s plenty of choice when it comes to Mexican food.

Staples such as tacos, enchiladas, tortillas nachos and tostadas can easily be made vegetarian by using re-fried beans, lentils, cauliflower, jackfruit or just meat substitutes such as Quorn. And with more veggies toppings, you’ve got a seriously plant based meal.

Spicy Mexican Bean Burger


  • Olive oil
  • 1 red onion, finely chopped
  • 4 spring onions, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 large red chilli, deseeded and finely chopped
  • 1 tbsp Cajun spice
  • 2 x 400g tins mixed beans, drained and rinsed
  • 1 large free-range egg, beaten
  • 120g fresh breadcrumbs
  • Small handful of fresh coriander leaves, finely chopped
  • Juice of ½ lime
  • 8 slices cheddar cheese
  • Toasted burger buns


  • Heat 1 tbsp olive oil in a pan, add the onion and spring onion, season with salt and pepper and fry over a gentle heat until softened. Add the garlic, chilli and spice, then fry for 5 minutes. Tip into a bowl, add the beans and roughly mash.
  • After leaving to cool, add the egg, breadcrumbs, coriander and lime juice. Wet your hands, then shape into 8 large burgers before chilling in the fridge.
  • Heat the remaining oil in a frying pan over a medium heat, add the burgers and fry for 3-4 minutes on each side until golden brown. Top each with a slice of cheese, then transfer to the grill for 3-4 minutes until the cheese is melted. Put in the toasted buns, or brioche, and serve with guacamole, soured creme/creme fraiche if you wish.
About Jane Beesley
Development & Innovations Chef of SK Foods.
Your food. Our Passion.