Vegetarian Week (15^th – 21^st May) is the perfect time to explore some new and exciting meat-free meals. Whether you’re planning to go veggie for one day, or the entire week; these delicious dishes will keep you coming back for more!

Each recipe contains California Walnuts, which offer a host of nutrients important for those following a vegetarian diet including being the only tree nut to contain significant amounts of the plant-based essential omega-3 fatty acid ALA (2.7g per 30g*). Each handful also offers 4.4g of protein and 1.4g of fibre^[1].

Not only healthy, California Walnuts add great taste and texture to recipes. They have a mild, smooth and creamy flavour, along with a delicious crunch!  

So this Vegetarian Week and beyond, why not treat your tastebuds to an Onion & California Walnut Tart Tatin, travel to Turkey with this Turkish Style Stuffed Aubergine, split a side of Chilli California Walnut Nachos, enjoy some mouth-watering Moroccan Minced California Walnut Flatbreads or this wholesome Vegetable & California Walnut Paella.

Onion & California Walnut Tart Tatin

Prep: 15 minutes

Cook: 35 minutes

Serves: 4

Vegetarian

• 2 tbsp olive oil
• 3 red onions cut into thin wedges
• 100 g California Walnuts
• 150 g caramelised red onion chutney
• 320 g pack puff pastry sheet
• 75 g dolcelatte
• 1 tbsp chopped chives

1. Preheat the oven to 200oC, gas mark 6. Grease and base line a 32x22cm tin.
2. Heat a little oil in a large frying pan and fry the onion wedges in 2 batches for 3 minutes, turning halfway until golden. Scatter the walnuts over the tray and add the onion wedges, season.
3. Spread the chutney over the pastry, leaving a 2cm border round the edges, place the pastry, chutney side down, on top of the onions and tuck the pastry edges inside the tin to enclose the onion filling. Bake for 25-30 minutes until golden.
4. Upturn onto a serving board and dot with the cheese and sprinkle with chives to serve.

Turkish Style Stuffed Aubergine

Credit: (developed by Peter Sidwell for California Walnuts)

Prep: 30 minutes

Cook: 20 minutes

Serves: 4

Vegan

• 70 grams California Walnuts
• 100 grams Sliced chestnut brown mushrooms
• 2 Aubergines
• 2 tbsp Olive oil
• Salt and pepper
• 2 Beef tomatoes, diced
• 1 Red onion chopped
• 2 Garlic cloves sliced
• 1 tbsp Nigella seeds
• 50 grams Dried apricots
• 1 Cumin
• 1 Lemon zest and juice
• 4 tbsp Plant based Yogurt
• 1 tbsp Chilli oil (optional)
• 2 tbsp Flat leaf parsley

1. Place the cottage cheese and half the walnuts in a food processor and blend until smooth.  Mix in the remaining walnuts and red pepper
2. In a separate bowl, mix together the lemon zest, herbs and oil, season and stir into the cheese mixture.
3. Serve with toasted pittas and vegetable crudites.

Chilli California Walnut Nachos

Prep: 15 minutes

Cook: 20 minutes

Serves: 4

Vegan

• 100 g California Walnuts plus extra to serve
• 300 g mushrooms
• 1 tbsp oil
• 2 cloves garlic crushed
• 1 tsp ground cumin
• 1 tsp chilli powder
• 400 g can chopped tomatoes
• 2 tbsp tomato puree
• 400 g can red kidney beans drained and rinsed
• 400 g can black beans drained and rinsed
• 2 tbsp chopped coriander
• 350 g tortilla chips
• 50 g Tex Mex flavoured grated vegan cheese
• 200 g guacamole
• 200 g tomato salsa

1. Place the walnuts in a food processor and mix to give a coarse crumb. Repeat with the mushrooms and mix into the walnuts.
2. Heat the oil in a large saucepan and fry the walnut mixture and garlic for 5 minutes. Add the spices and cook for 1 minute.
3. Stir in the tomatoes, tomato puree and both beans and cook gently for 10 minutes, stirring occasionally. Season and stir in the coriander.
4. Place the tortilla chips on a large heatproof plate, top with the chilli mince. Sprinkle with Tex Mex cheese and grill for 2-3 minutes. Top with guacamole and tomato salsa and sprinkle with extra chopped Walnuts to serve.

 

Moroccan Minced California Walnut Flatbreads

Prep: 10 minutes

Cook: 8 minutes

Serves 2

Vegetarian

• 100 g California Walnuts plus extra to serve
• 1 tbsp olive oil
• 1 onion chopped
• 2 tsp harissa paste
• 1 tsp honey
• 3 tbsp chopped coriander
• 2 flatbreads
• 100 g houmous
• 50 g pomegranate seeds

1. Finely chop the walnuts and place in a bowl, cover with lukewarm water for 20 minutes, drain well.
2. Heat the oil in a frying pan and fry the onion for 5 minutes, add the harissa and honey then add the walnuts and half the coriander and cook for a further 2 minutes.
3. Warm the flatbreads and spread with the houmous. Sprinkle over the walnut mixture and then the pomegranate seeds, extra chopped walnuts and the remaining coriander.

Vegetable & California Walnut Paella

 

Prep: 15 minutes

Cook: 25 minutes

Serves: 4

Vegetarian

• 2 large pinches saffron
• 1 tbsp oil
• 1 onion finely chopped
• 2 cloves garlic crushed
• 250 g paella rice
• 1 tsp smoked paprika
• 400 g can chopped tomatoes
• 1 red pepper diced
• 100 g California Walnuts
• 150 g fine green beans trimmed and cut into 3
• 400 g can butter beans drained and rinsed
• 800 ml vegetable stock
• ½ x 25g pack flat leaf parsley

1. Soak the saffron in 1 tbsp boiling water and set aside.
2. Heat the oil in a large frying pan with a lid and fry the onion for 5 minutes, add the garlic and fry for 2-3 minutes. Stir in the rice and paprika.
3. Stir in the chopped tomatoes, pepper, Walnuts, saffron liquid, green beans and butter beans and add half the stock, cover and simmer gently for about 25 minutes, stirring occasionally, gradually adding the remaining stock until the rice is just tender, season and stir in the parsley.

*Approx. a handful