Is there any good quick vegetarian menus that would suit a pub or internet cafe?

Answer 1

You want to set up some basic routines
- jacket potatos
- pasta & sauce
- rice salad
- quiche/savoury flan

then vary the flavours/fillings according to what's freshly available.

Classic fillings include:
- creamed mushrooms & fried cashew nuts
- ratatouille
- refried beans or puy lentils
- stir-fried tofu with lemon & lime
- sweetcorn & natural yoghurt
- tomatoes, onion, & a drop of angostura bitters or worcester sauce
- cheese & mustard
etc etc

Home-made soup of the day with crusty rolls is great for cooler months.

And veggies can have the best puddings...

Answer 2

Have you tried vegetable wraps or stir fries? Try using Quorn or Tofu as the both cook quickly and absorb marinades and flavourings well. You don't say how well your kitchen is fitted out so hard to give you a whole lot of suggestions but I've been vegetarian for almost 20 years and with the exception or roasting veg,I rarely spend more than 20 minutes cooking.

Answer 3

Stuffed Peppers/ Tomatoes/ Courgettes/ aubergine with either couscous/ barley/ rice/ lentils or a mix and some chopped veg. Add herbs & seasoning. Slice of Cheese on the top - vegetarian if vegan and grill until browned.

LOVELY! - and I'm not a veggie!

Answer 4

I don't know but here is a great recipe.

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 5

I've just made myself celery soup. It is so easy.
1 head of celery
1 vegetable stock cube
1 onion
salt & pepper to season
1 tablespoon of flour (any type)

Finely chop celery and onion, add stock cube and seasoning, add boiling water to just cover, simmer for 15 minutes.
Add some of the stock from the celery mixture to a tablespoon of flour to mix and add to the pan. Stir like crazy to stop curdling.

Put through a blender. Garnish with either leaves from the head of celery or fresh chopped parsley.

Serve with French bread and butter.

For a restaurant you will obviously have to multiply this by however many covers you will want. The above quantity makes 3 decent bowls full.

Cheap, easy and virtually calorie free.

Answer 6

The one I see at most pubs is Portabello mushroom top with cheese, tomatoe and a really nice creamy sauce on a bun.

Answer 7

Grass

Answer 8

Felafel (fried chick pea cakes) are small, easy to make, keep, and eat. These can be flavored with different veggies, or use a variety of sauces.

Answer 9

any gratin recipe, just put in any veggies and add milk and cheese and bake in the oven. you can do it with fruit as well and it takes about 20mins to cook its lovely and crunchy on the top.

Answer 10

Thick lentil soup, hint of spice and chunk of crusty bread. Mmmm!