Meat Free Meal Ideas!

‘Meat Free Monday’ is a term 80% of foodies will have heard of, and has been an incentive for people to experiment with vegetarian cooking and try their hand at meat free meals. Now we all know how easy it is to whip up a roast vegetable salad or a creamy vegetable-based soup, but I wanted to show you 3 dishes I have been loving that are completely vegetarian! Each recipe uses one of the new Lisa’s World of Flavours dips, which provided me a little bit of inspiration to base each dish from. So here we have it! Tater Tot Nachos using the Mexican Chipotle Dip with Coriander, Lime & Red Kidney Beans, Falafel Souvlaki with a generous spread of Greek Yoghurt Dip with Lemon, Mint & Butter Beans and Spicy Summer Rolls with Thai Sriracha Dip with Roasted Capsicum, Sweet Chilli & Butter Beans.


To be into win a 2 year Taste Subscription (or gift to a friend for Christmas!), let me know which you’d make first in the comments below! Competition closes 15th December, NZ residents only.

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Tater Tot Nachos (serves 1)

• 1 cup potato gems/tater tots, cooked until crispy
• ¼ cup grated cheese
• 2-3tbsp Lisa’s World of Flavours Mexican Chipotle Dip
• 1 tbsp finely chopped red onion
• 5 cherry tomatoes, halved
• 1 tbsp chopped coriander
• Lime juice, to taste
• Olive oil
• 2 tbsp sour cream
• ½ tsp chipotle sauce
• S&P

1. In a small pan or ovenproof dish, spread the cooked potato gems and sprinkle with cheese. Grill at 220 degrees celsius until melted.
2. Spread with the Lisa’s World of Flavours Mexican Chipotle Dip, then top with a salsa made from the onion, tomato, coriander, lime juice, olive oil and seasoning.
3. Finish with the chipotle sour cream.

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Falafel Souvlaki (serves 1)

• 1 cup falafel mix
• Olive oil
• 1 flatbread
• 2-3 tbsp Lisa’s World of Flavours Greek Yoghurt Dip
• Fresh lettuce, halved tomatoes, sliced cucumber, finely sliced red onion
• 1 tbsp feta cheese

1. Roll the falafel mix into four balls, flatten, then pan fry over a medium heat with olive oil until golden and crisp on each side.
2. Lay the flatbread on a plate, then spread with the dip. Lay down your desired salad ingredients, top with the falafels and crumble over feta cheese.
3. Wrap and serve.

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Spicy Summer Rolls (serves 1)

• 3 rice paper rounds
• 3 tbsp Lisa’s World of Flavours Thai Sriracha Dip1 cup cooked vermicelli noodles
• ⅓ cup sweet chilli sauce
• ¼ cup each of: sliced cucumber, capsicum, carrot
• Fresh coriander

1. One at a time, soak a rice paper sheet in warm water, then lay down on a damp paper or tea towel.
2. Spread with 1 tbsp of Lisa’s World of Flavours Thai Sriracha Dip, then top with ⅓ of the vermicelli.
3. Pour over a little sweet chilli sauce, the top with the sliced vegetables.
4. Fold in each side to encase the ends of the summer roll, then roll vertically to form a spring roll shape.
5. Repeat 2 more times with the remaining rice paper, then serve immediately with sweet chilli sauce for dipping.

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Thanks to Lisa’s for making this post possible! All opinions and recipes are my own.