Adopting a vegetarian diet for a month can be more feasible than transitioning to veganism for those accustomed to a full meat diet.
Unlike vegans, who avoid all animal products—inclusive of honey—vegetarians may incorporate dairy products and eggs into their meals, simplifying meal planning and preparation.
Steering away from a predominantly meat-based diet towards a plant-forward one can pose challenges, particularly for those with limited experience in preparing vegetarian dishes. However, with proper guidance and inspiration, this dietary shift can become more manageable.
Fortunately, renowned chef Jamie Oliver has curated a collection of delectable and nutritious vegetarian dishes that you can savor throughout the month of January, as a healthy food inspiration to embrace your own vegetarianism or flexible flexitarian lifestyle.
January Vegetarian Challenge
If you are going full vegetarian, you may want to kickstart your culinary venture with an easy recipe for Jamie’s chef’s scrumptious spiced parsnip soup. It’s an excellent way to repurpose any leftover parsnips from the festive season, too.
Vegan and Vegetarian Meal option: Spiced Parsnip Soup
- Serves: four
- Preparation Time: 50 minutes
Components:
- 800g parsnips
- 1 medium onion
- 2 cloves of garlic
- 5cm piece of ginger
- Olive oil
- 1 tsp cumin seeds
- 1 tsp garam masala
- 200g red split lentils
- 4 uncooked or tortilla poppadoms
- 1.5 ltr organic vegetable stock
- 4 tbsp natural yogurt
- 4 sprigs of fresh coriander
- Optional: chilli oil
Instructions
Preheat the oven to 180°C (350°F) or gas mark 4. Set aside two parsnips for a later use. Peel the onion, roughly chop the remaining parsnips and onion (leave the skins on), and finely grate the garlic and ginger.
In a large pan over medium heat, combine the parsnips and onions with one tablespoon of olive oil. Cook, covered, for 20 minutes, stirring periodically.
Add the finely grated garlic and ginger to the pan. Sprinkle with cumin seeds, garam masala, and lentils, and cook for an additional five minutes.
Break the uncooked poppadoms into rough pieces and add them to the pan along with the vegetable stock. Simmer for 20 minutes, adding a splash of water if the mixture becomes too thick.
Culinary Sidenote: Parsnip Crisps
While the soup is simmering, peel the reserved parsnips into ribbons. Blanch them for 30 seconds in boiling water, then drain and pat dry. Season the ribbons with salt and spread them in a single layer on oiled baking trays. Roast for 15 minutes to achieve a golden, crispy texture.
Once the soup is sufficiently reduced, season it to taste and swirl in the yogurt. Divide the soup among warm bowls, and garnish with picked coriander leaves, a pinch of additional garam masala, and the parsnip crisps. For an added kick, drizzle with chili oil.