To help inspire your next garden gathering, barbecue or al fresco lunch, cookware brand Stellar has compiled a collection of plant-based summer recipes that put seasonal vegetables centre stage.

From smoky shawarma-spiced king oyster mushrooms and Sicilian-style caponata to rainbow pilau rice and greens topped with tangy gin-pickled onions, these flavour-packed dishes prove that plant-based cooking can be every bit as satisfying as its meat-based counterparts

Butternut Squash and Pomegranate Jewelled Pilau Rice

Pilau rice is the perfect accompaniment to a curry feast. Colourful and fragranced with aromatic spices, this vegan recipe is a delight for the senses.

Serves: 4-6

Prep Time: 30 minutes

Cooking Time: 1 hour

Ingredients:

• Pinch of saffron strands
• 1 small red onion, peeled and cut into wedges
• 1 small white onion, peeled and cut into wedges
• 1 large butternut squash, cut in half, seeds removed and cut in slices.
• 2 tbsp coconut oil
• 2 tsp ground coriander
• 1 tsp cinnamon
• 2 tsp cumin seeds
• 300g basmati rice
• Salt to taste
• 1 red chilli
• 2 green chillies
• 2 cloves of garlic, sliced
• 1 thumb sized piece of fresh ginger, peeled and sliced
• 2 cinnamon sticks
• 6 whole cloves
• Flaked coconut, a handful
• Fresh coriander
• Fresh mint
• 1 pomegranate, prepared (skin and pith removed, seeds retained)
• 1 lime

Method

1. Place the saffron strands in a heat proof measuring jug and pour over 600ml of boiling water, then set aside to infuse.
2. Place the onions and butternut squash in a large roasting tin and drizzle with 1 tbsp of coconut oil. Add the coriander, cinnamon and cumin and mix well to ensure the vegetables are coated with the oil and spices.
3. Roast the vegetables in a hot oven (220°C / fan 200°C / gas 7) for 30-40 minutes until the vegetables are tender and slightly charred. 
4. Meanwhile place the rice in a large bowl and cover with cold water.
5. Heat the remaining coconut oil in a deep saute pan. Add the chillies, garlic, ginger, cinnamon sticks and cloves.
6. Rinse and drain the rice and add to the pan. Stir well with a wooden spoon to ensure all the grains of rice are coated with the fragranced oil.
7. Pour in the saffron infused water, add the salt and bring to the boil. Cover with a lid or foil, reduce the temperature to a low heat and cook for 20 minutes.
8. Spoon the cooked rice into a large serving dish. Then add the roasted vegetables and fold gently into the rice.
9. Garnish with fresh coriander, mint, coconut flakes and pomegranate seeds. Serve with wedges of lime.

Method:

1. Add the tofu knots to a heatproof bowl, cover with boiling water and soak for at least 1 hour. Drain then combine with the cornflour, using your fingers to rub it into all the cracks. Leave for 15 minutes.
2. Meanwhile, add the lager, garlic, honey, soy, gochujang and tomato puree to a medium saucepan. Bring to a boil, then simmer for 10 minutes, or until reduced by 1/3. Add the lime juice and keep warm.
3. In a medium saute or frying pan, heat the oil and add 1/3 of the tofu knots. Cook for 2 minutes, flip then cook 2 minutes more, or until crisp.
4. Drain each batch on kitchen paper and cook more until all are golden and crisp. Remove the oil from the pan and add the warm glaze. Tumble in the tofu knots and coat with the glaze. Heat over a medium-low heat until everything is sticky.
5. Serve garnished with spring onions, sesame seeds, lime wedges and fresh herbs.

BBQ Shawarma Spiced King Oyster Mushrooms with Flatbreads and Pickled Cucumber

Enjoy a plant-based feast on your BBQ with spicy King Oyster mushrooms. Marinate the mushrooms in Middle Eastern inspired spices and cook in a cast iron skillet over hot coals to create the perfect shawarma char. Serve the mushrooms with flame grilled flatbreads, hummus, pickled cucumbers and jalapeno peppers for a mouthwatering mix of fiery flavours.

Serves: 4
Prep Time: 10 minutes (plus ½ hour to marinate)
Cooking Time: 10 minutes

Ingredients:

• 500g King Oyster mushrooms
• 2 tsp smoked paprika
• ½ tsp chilli powder
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp ground cumin
• ½ tsp ground black pepper
• ½ tsp salt
• 2 tbsp olive oil
• 2 garlic cloves, peeled and crushed
• 2 garlic cloves, unpeeled
• 2-3 red chillies

To Serve:

• ½ large cucumber, thinly sliced
• 1 tsp sumac
• 1 tsp salt
• Juice of ½ lemon
• 1 small bunch flat leaf parsley, leaves picked and finely chopped
• 4 large flatbreads
• Hummus or Greek yoghurt
• Pickled jalapeno peppers

You will need a cast iron skillet to cook the mushrooms on the BBQ. Cast iron’s ability to absorb and distribute heat evenly ensures vegetables cook perfectly well in their juices and the flavours of the oil, for soft centres and delectably charred edges.

Method:

1. Place the dry spices in a cast iron skillet and cook over a moderate heat for 2-3 minutes until fragrant. Remove to a small bowl with the salt, olive oil and crushed garlic. Stir to combine and set aside.
2. Slice the mushrooms in half lengthways. Lightly score the cut side of the mushrooms with a diagonal crisscross pattern. This helps the mushrooms absorb the spice mixture and allows them to cook evenly.
3. Place the mushrooms in a shallow bowl and coat with the spice mixture. Leave to marinate for at least half an hour.
4. To make the pickled cucumber, place the cucumber in a bowl. Add the sumac, salt, lemon juice and parsley. Mix well and leave to pickle while you cook the mushrooms.
5. Place the cast iron skillet back on the preheated BBQ. Heat for a few minutes then add a drizzle of olive oil, the unpeeled garlic and red chillies. Add the mushrooms to the skillet cut side down and cook for 4-5 minutes until golden and crispy. Turn the mushrooms halfway through cooking. You may need to cook the mushrooms in batches.
6. Warm the flatbreads on the BBQ. Remove the mushrooms, chillies and garlic. Discard the charred chillies and garlic (they add flavour to the cooking oil). Alternatively, squeeze the sweet flesh from the garlic to spread on the flatbreads and slice the chillies to serve with the mushrooms.
7. To serve. Spread the flatbreads with hummus or Greek yogurt. Divide the mushrooms between the flatbreads and top with charred red chillies, pickled cucumber and jalapeno peppers.

Caponata

This Sicilian-inspired vegetable dish captures summer in a pan. Aubergines, tomatoes, peppers, garlic and onions are stewed slowly in plenty of olive oil. The addition of salty capers and olives balances the sweet vegetables while seasonal summer herbs add freshness. The dish is simply delicious served with grilled crusty bread as a light lunch.

Serves: 4
Prep Time: 20 minutes
Cooking Time: 40 minutes

Ingredients:

• 3 aubergines, cut into large chunks
• 4 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, peeled and crushed
• 3 ripe beef tomatoes cut in chunks (or 6 medium sized tomatoes)
• 1tbsp tomato puree (optional)
• 1 red pepper, de-seeded and cut into chunks
• 1 tbsp capers, rinsed and drained
• Handful of black olives
• 1-2 tsp sugar
• 2 tbsp red wine vinegar
• Sea salt
• Handful of chopped fresh herbs e.g. basil, oregano, flat leaf parsley
• 1 tbsp pine nuts, toasted

Method:

1. Heat 2 tbsp of oil in a large non-stick frying pan, add the aubergine and season with a good pinch of salt. Toss the aubergine around in the oil and cook on a high heat for about 5-8 minutes until golden brown. You may need to do this in two batches.
2. Add the remaining oil, onion and garlic and continue cooking on a low to medium heat, stirring frequently until the onions are soft.
3. Add the tomatoes, tomato puree, peppers, capers and olives and cook on a low heat for 25 minutes until the vegetables are soft.
4. Add the sugar and vinegar and cook for a further 5 minutes until the sauce thickens.
5. Season with salt and stir gently.
6. Sprinkle with herbs and pine nuts and drizzle with extra virgin olive oil.
7. Serve warm with crusty bread or as a side dish with grilled meat or fish.

Tips:

• Add a tbsp of tomato puree to the recipe if the tomatoes are lacking in flavour.
• Caponata can be made in advance and gently re-heated when required. Any leftovers make a great vegetarian sandwich filling.

One-Pan Fried Greens & Chickpeas with Gin Pickled Onions

Embrace seasonal greens and zesty flavours in this one-pan feast of plants that’s perfect for sharing al fresco. Homemade gin pickled onions add a satisfying twist to vibrant greens and chickpeas swirled with citrusy tahini. Scoop straight from the pan, adding extra pickled onions, tahini, and lime juice to your taste.

• Serves: 4
• Prep Time: 30 Mins (plus 48 hours fridge time for the pickled onions)
• Cook Time: 60 Minutes

Ingredients:
For the Greens:

• 2tbsp olive oil
• 6 spring onions, finely chopped
• 2 garlic cloves, finely sliced
• 300g courgettes, finely sliced
• 100g asparagus
• 100g sugar snap peas
• 100g green beans
• 100g edamame beans
• 100g frozen Peas, defrosted
• 1 Jar queen chickpeas, drained
• 4tbsp tahini
• 1 lime, juiced
• Salt, small pinch
• Cracked black pepper
• 2tbsp sesame seeds, toasted

For the Gin Pickled Onions:

• 150ml white wine vinegar
• 100ml gin
• 50ml lime juice
• 3tbsp caster sugar
• 1tbsp sea salt flakes
• 3 red onions, finely sliced
• ½ tsp coriander seeds
• 4 black peppercorns
• Dill, 1 sprig 

Flatbreads to serve.

Method:

1. Begin with the gin pickled onions. Add the vinegar, sugar, coriander, peppercorns and salt to a small pan and heat until dissolved. Remove from the heat and add the gin, lime, and dill. Set aside.
2. Pack the onions into a sterile jar and pour over the warm pickle. Seal and allow to cool. Store in the fridge for at least 48 hours before using. These will keep for 3 months.
3. In a bowl, mix the tahini, lime juice and a pinch of salt until smooth, adding enough warm water to make a drizzle consistency. Taste, adjust the salt and lime and set aside.
4. Heat the oil in a lidded sauté pan. Add the garlic and spring onions and sauté for 2-3 minutes or until fragrant and soft. Add the courgettes, asparagus, sugar snaps and green beans and sauté for 2 minutes more.
5. Add a splash of water and cover with the lid. Allow to steam for 2-3 minutes, or until they turn bright green. Remove the lid, and add the edamame, peas, and chickpeas, with a good crack of black pepper and a pinch of sea salt flakes.
6. Stir to combine and cook until everything is heated through. Remove from the heat and stir through the tahini drizzle and toasted sesame seeds.
7. Add a few gin pickled onions and serve in the pan, allowing everyone to dive in and scoop with flatbreads, extra onions and tahini.

For more information visit stellar.co.uk