It’s #NationalVegetarianWeek

It’s your chance to join the nation’s thriving vegetarian community, to join with like-minded people and experience something new!

It’s not difficult to be a vegetarian, but if you’ve eaten meat all your life it can be quite a challenge…

If you don’t feel you can go veggie all at once, try and reduce the amount of meat and fish that you eat to 4 portions a week instead of everyday. Going meatless just once a week can help reduce your carbon footprint and save precious resources like fossil fuels and fresh water. You may find you even save a few pennies in the process too!

Here at HQ we have a few vegetarians, they’ve listed some of their favourite recipes for you to try out this week:

Falafel burgers – Whizz up chickpeas with garlic, spices and herbs to make delicious vegetarian patties for lunch or dinner
Ingredients needed:
250g chickpeas from a can , 1 medium onion finely chopped, 2 garlic cloves, crushed, 2 tsp ground coriander, 2 tsp ground cumin, small pack flat-leaf parsley, chopped , 2 rounded tbsp plain flour, 2 tbsp vegetable oil, 100g houmous, 4 burger buns, cut in half and watercress to serve.

Sweet potato & white bean chilli – 5* Rating on this meal idea
Ingredients needed:
2 medium sweet potatoes, olive oil, 2 teaspoons ground cinnamon, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 large onion, 1 bunch of fresh coriander, 1 fresh red chilli, 2 red peppers, 1 yellow pepper, 1 x 400g tin of cannellini beans and 1 x 400g tin of tomatoes.

Chickpea fajitas – Roasted spicy chickpeas make up the perfect vegetarian Tex-Mex treat, served with harissa cream, guacamole and pickled salsa.
Ingredients needed:
400g can chickpeas, 1 tbsp olive oil, pinch of smoked paprika, 2 tomatoes – deseeded and diced, 1 small red onion, finely sliced. 2 tbsp red wine vinegar, 1 avocado, 2 limes – juice of 1, the other cut into wedges, 100g soured cream, 2 tsp harissa, 4 corn tortillas and coriander, roughly chopped, to serve.

Spring Onion Tart – This is lovely warm from the oven, or served cold as a picnic or packed lunch.
Ingredients needed:
For the Filling = 500ml double cream, 3 medium free-range eggs, 3 medium free-range egg yolks, 150g smoked Gubbeen cheese, 1½​ tablespoon dijon mustard, 1 large bunch of spring onions and 50g pine nuts.
For the Pastry = 185g plain flour, plus extra for dusting, 115g unsalted butter (cold) and 1 large pinch of sugar.

Broccoli pesto pizza – There’s nothing nicer than a fresh pizza, except a fresh pizza smothered in pesto and creamy ricotta.
Ingredients needed:
500g pack ciabatta bread mix, 1 large head of broccoli – cut into florets, stalk cut into even chunks (about 450g), 100g pine nuts, 1 garlic clove, crushed, 150ml olive oil – plus extra for drizzling, 150g ricotta and 60g bag rocket.

Did you know by going veggie for a week you can also raise donations for charity?

We’ve listed all the ingredients you need to make the above meals, all you need to do now is shop online at stores such as Sainsburys, Morrisons, Tesco via Give as you Live.

Ingredients straight to your door and free donations straight to charity, it’s a win-win!