3 easy vegetarian dinner ideas

Guest blog by Jemma Loi

Looking for inspiration for National Vegetarian Week (October 1st–7th 2025)? These easy vegetarian recipes are the perfect way to enjoy seasonal autumn flavours while keeping dinner satisfying and family-friendly.

From a hearty vegetable crumble, to a golden, puffed vegetarian toad in the hole, and a broccoli, cheddar & leek pie served with bubbling sides, these dishes prove that meat-free cooking is every bit as cosy and flavourful.

What makes them even more special is serving them in Rex London’s enamel tray set. With three sizes - a large tray for your main, a medium tray for generous sides, and a small tray for lighter bits - it’s the ultimate way to create a complete family meal. Whether you’re vegetarian, flexitarian, or just cutting back on meat, these recipes are simple, seasonal, and full of flavour.

1. Savoury vegetable crumble with cheese & herb topping

Serves: 4–6 (large enamel tray)

Ingredients

For the filling:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 leek, sliced
• 1 red pepper, diced
• 1 courgette, diced
• 200g mushrooms, sliced
• 2 cloves garlic, crushed
• 1 tin chopped tomatoes (400g)
• 1 tbsp tomato purée
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp thyme leaves
• 150ml vegetable stock

• Salt & pepper, to taste

   

For the crumble topping:

• 150g plain flour
• 75g cold butter, cubed
• 75g mature cheddar, grated
• 2 tbsp fresh herbs (parsley, thyme, or chives)
• Pinch of salt & pepper

• 2 tbsp oats or chopped nuts (optional, for crunch)

   

Method:

1. Heat olive oil in a large pan. Fry the onion, carrots, leek, pepper, courgette, and mushrooms for 10 minutes until softened. Stir in garlic, paprika, oregano, and thyme.
2. Add the chopped tomatoes, tomato purée, and stock. Simmer for 15 minutes until thickened. Season to taste, then transfer to your large enamel tray.
3. Rub flour and butter together with your fingertips until crumbly. Stir in the cheeses, herbs, seasoning, and oats/nuts if using.
4. Sprinkle evenly over the vegetable filling.
5. Bake at 200°C (180°C fan) for 25–30 minutes until golden and crisp.

6. Serve bubbling from the tray with a simple green salad or steamed greens.

    

Medium tray – mini roast potatoes

• Boil 750g baby potatoes for 8 minutes, drain, and rough up the edges
• Toss in 3 tbsp olive oil with garlic cloves, rosemary, salt and pepper

• Roast at 200°C (180°C fan) for 35–40 minutes until golden

   

Small tray – green beans with lemon & almonds

• Blanch 200g green beans for 2–3 minutes, then toss in butter and lemon zest
• Scatter with toasted flaked almonds before serving

2. Vegetarian toad in the hole

Serves: 4 (medium enamel tray)

Ingredients

• 2 tbsp vegetable oil or butter
• 6–8 vegetarian sausages (Richmond Meat-Free, Gosh or Linda McCartney’s work well)
• 150g plain flour
• 3 large eggs
• 200ml whole milk
• 100ml water
• 1 tsp Dijon mustard (optional)
• 1 tsp dried thyme or mixed herbs
• ½ tsp salt

• Freshly ground black pepper

   

Method:

1. Preheat oven to 220°C (200°C fan). Put oil/butter into your medium enamel tray and heat until smoking.
2. Add the sausages and roast for 10 minutes, turning once, until lightly golden.
3. Meanwhile, whisk flour, eggs, milk, water, mustard, herbs, salt, and pepper into a smooth batter. Rest for 10 minutes.
4. Quickly pour the batter around the sausages and return to the oven.
5. Bake for 25–30 minutes without opening the door, until puffed and golden.

6. Serve piping hot with onion gravy and greens.

    

Medium tray – honey roast carrots & parsnips

• Toss carrot and parsnip batons with olive oil, honey (or maple), thyme and a pinch of chilli flakes

• Roast until caramelised and golden

   

Small tray – creamed leeks

1. Gently cook 1 sliced leek in butter and oil for 8 minutes. Add garlic for 1 more minute.
2. Stir in 100ml double cream, 50ml milk, mustard, nutmeg, salt and pepper. Simmer to thicken.
3. Transfer to the small tray, scatter cheese if desired, and bake 10–12 minutes until bubbling.
4. Finish with parsley or chives.

3. Broccoli, cheddar & leek pie (with enamel tray sides)

Serves: 4–6 (large enamel tray)

Ingredients

• 1 tbsp olive oil
• 25g butter
• 2 large leeks, sliced
• 1 head broccoli, cut into small florets
• 2 cloves garlic, minced
• 2 tbsp plain flour
• 400ml whole milk
• 150ml double cream
• 150g mature cheddar, grated
• 1 tsp Dijon mustard
• ½ tsp nutmeg
• Salt & pepper
• 1 sheet ready-rolled puff pastry

• 1 egg, beaten

   

Method:

1. Preheat oven to 200°C (180°C fan). Grease your large enamel tray.
2. Steam broccoli florets for 3–4 minutes until tender. Drain.
3. Heat oil and butter in a pan. Cook leeks gently for 8 minutes, add garlic, and stir.
4. Add flour, cook out for 1 minute, then whisk in milk and cream until thick.
5. Stir in cheddar, mustard, nutmeg, and season. Fold in broccoli.
6. Spoon into tray, top with puff pastry, crimp edges, brush with egg.

7. Bake for 25–30 minutes until golden and puffed.

    

Medium tray – cauliflower cheese

• Steam cauliflower florets
• Make a roux with butter and flour, whisk in milk until thickened
• Stir through cheddar and mustard, season

• Transfer to tray, scatter breadcrumbs, and bake until bubbling

   

Small tray – buttered peas with mint

• Simmer peas for 3 minutes, drain, then toss with butter, fresh mint, salt and pepper

   

The cosy vegetarian table

Together, these three recipes make up a beautiful enamel tray feast - proof that cosy, meat-free meals are full of comfort and flavour. Add a touch of whimsy with their toadstool salt and pepper shakers, and your autumn table will be complete - colourful, comforting, and ready to share.

Check out more of Rex London's tableware collection and cook up a storm!