Delicious vegetarian recipes from Nick Knowles

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Nick Knowles cooking with an image of his book next to him

Nick Knowles’ cookbook 'Proper Healthy Food' is full of tasty vegetarian recipes that will please meat lovers too

Spice up your mealtimes with vegetarian recipes full of flavour – here's a few of our favourites from Nick

Marmite roast potatoes

Serves: 4-6

Prep time: 15 minutes

Cooking time: 1 hour 10 minutes


4 tbsp olive oil

1.5kg Maris Piper potatoes, peeled and quartered

3 tbsp Marmite


1. Preheat oven to 180C/160C Fan/Gas 4. Pour 3 tablespoons of oil into a large roasting tray and put in the oven to heat up while you’re cooking the potatoes.

2. Bring a large pan of salted water to the boil and cook the potatoes for 7-8 minutes. Drain them through a colander and toss roughly to fluff up the outside of the potatoes, then allow them to stream dry for a few minutes. Tip the potatoes into the tray with the hot oil, toss gently in the oil and roast for 40 minutes.

3. Turn up the oven temperature to 200C/180C Fan/Gas 6. In a bowl combine the remaining 1 tablespoon of oil with the Marmite and gently whisk together with a fork. Pull the cooked potatoes out of the oven and toss with the Marmite mixture, then return to the oven for a final 15-20 minutes until they are crispy.

Braised vegetarian sausage all-in-one with cherry tomatoes, cannellini beans and cider

Serves: 4

Prep time: 10 minutes

Cooking time: 45 minutes


1 onion, finely sliced

500g cherry tomatoes

400g tin cannellini beans, drained and rinsed

1 tsp dried oregano

1 large tbsp Dijon mustard

3 large garlic cloves, sliced

Small bunch of thyme

200ml sweet cider

8 good quality vegan sausages

1-2 tbsp olive oil


1. Preheat the oven to 200C/180C Fan/Gas 6.

2. This is a really simple one-pot recipe; just combine the onion, cherry tomatoes, cannellini beans, oregano, mustard, garlic, most of the bunch of thyme and the cider in the base of a small roasting tin. Lay the sausages on top of the vegetables, drizzle each with a little oil and cook for 20 minutes or until the sausages are just beginning to brown. Carefully remove the tray from the oven and turn each of the sausages over. Season the upturned side with salt and pepper then return the tin to the oven and cook for 20-25 minutes until the sausages are cooked through.

3. Serve sprinkled with the remaining thyme.

White chocolate and raspberry cheesecake

Serves: 6-8

Prep time: 15 minutes, plus 3½ hours chilling

No cooking time


Sunflower oil for greasing

200g ginger oat biscuits

60g unsalted butter, melted

1 piece of stem ginger in syrup, roughly chopped

400g white chocolate

200ml double cream

500g soft cream cheese

30g icing sugar, sifted

Zest of 2 lemons

200g raspberries

30g pumpkin seeds to decorate


1. Lightly grease a 20cm springform cake tin with a little sunflower oil.

2. Place the biscuits in a sealable plastic food bag and lightly bash with the end of a wooden spoon to create a fine crumb. Tip into a bowl and mix together with the melted butter and ginger. Tip into the cake tin, pressing down firmly with the back of a spoon, and transfer to the fridge for at least 30 minutes to set.

3. Fill a pan one-third full of water and bring to a simmer, then set a tightly fitting heatproof bowl on top of the pan, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow to melt gently, stirring occasionally. Set aside to cool a little.

4. In a large mixing bowl, beat the double cream until it reaches a thick dropping consistency. Be careful not to over whip it until it’s too stiff.

5. In a separate bowl, use a wooden spoon to beat together the cream cheese, icing sugar, lemon zest and cooled chocolate.

6. Gently fold the cream through the cream cheese mixture along with 150g of the raspberries. Lightly crush the raspberries with the back of the spoon when incorporating to get a nice rippled effect. Spoon the mixture over the cheesecake base and smooth over. Allow to set in the fridge for a minimum of 3 hours.

7. Transfer the cheesecake to a large serving plate and scatter the remaining raspberries and the pumpkin seeds over the top to decorate.

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