Five inexpensive recipes for Aldi’s National Vegetarian Week for under £1.80 per head

Five inexpensive recipes for Aldi's National Vegetarian Week for under £1.80 per head

From meat-free Mondays to eliminating the carnivorous life for good, more and more of us are embracing plant-based foods. To celebrate National Vegetarian Week from June 16 to 22, Aldi has shared five budget-friendly recipes suitable for those following a vegetarian diet.

Whether you’re looking for a completely meat-free diet, or just need some inspiration for dinner, the recipes are designed to show how versatile vegetarian meals can be. They include a vegetarian curry that will brighten up your midweek meals and a refreshing and tangy salad that is ideal for a healthy lunch or appetizer.

Aldi says its Plant Menu range also offers customers many inexpensive meat-free alternatives to incorporate into their cooking. The full recipes can be found on Aldi’s website, with step-by-step instructions.

The recipes range from just under £1 per person to £1.80 per serving. You need this:

Halloumi burger (for four people)

Halloumi Burger
(Image: Aldi)


550g Halloumi

1 large carrot

1 tbsp apple cider vinegar

1 tsp caster sugar



Olive oil

1 Baby Gem Salad

1 Salad Tomato

120g Grilled Peppers

4 tbsp sweet chili sauce

4 specially selected brioche burger buns with seeds


Cut the carrot into ribbons and place in a bowl with the cider vinegar, salt and sugar. Marinate for 10 minutes and then strain off the moisture.

Drain and cut the halloumi into slices, drizzle with oil and season and cook on a barbecue or grill pan. Split the buns and heat them on the barbecue or grill pan for a few seconds, then add lettuce leaves and tomato to make your burgers.

Cost and preparation/cooking time: £1.80 per serving at Aldi, with an estimated prep and cook time of 25 minutes.

Salad of strawberry, spinach and goat cheese (for four people)

Salad Strawberry, Spinach & Goat Cheese
Salad Strawberry, Spinach & Goat Cheese
(Image: Aldi)


400 g cup Strawberries

Bag of 200g Spinach Leaves

130g bag of Walnuts

150 g log soft goat cheese

100ml Solesta Olive Oil – plus a little extra for frying

juice of 1 lime

1 tsp Stonemill Dried Parsley

Salt and black pepper


Fry the walnuts and roughly chop them. Meanwhile, slice the strawberries and tear the spinach leaves into pieces and add to a bowl.

Sprinkle the cheese over the salad. Whisk together the lime juice, parsley and olive oil to make your dressing and pour over.

Cost and preparation/cooking time: £1.50 per person at Aldi, with an estimated prep and cook time of less than 20 minutes.

Zucchini and tomato frittata (for four people)

Zucchini & Tomato Frittata
Zucchini & Tomato Frittata
(Image: Aldi)


2 tsp vegetable oil

1 Zucchini, coarsely grated

2 tomatoes, sliced

6 eggs

2 tbsp 1% skimmed or semi-skimmed milk

4 slices of wholemeal bread

1 pinch ground black pepper


Cook the zucchini and tomatoes on the stovetop for 3-4 minutes and spread them over the bottom of the casserole. Beat the eggs with the milk and pour into the frying pan.

Cook over medium heat and transfer to the grill to allow the surface to solidify. After cooling, cut into wedges and serve with toast.

Cost and preparation/cooking time: £1.60 per serving, and an estimated prep and cook time of approximately 20 minutes

Marrakech Aubergines (for four people)

Marrakech Aubergines
Marrakech Aubergines
(Image: Aldi)


3 x Eggplants

1 x large red onion

1 x large Zucchini

3 x cloves of garlic

1 x 400g can of Chopped Tomatoes With Herbs

30 ml Olive oil

1 x tsp ground cinnamon

1 x tsp chili powder

2 x tsp paprika

2 x tsp ground cumin

1 x Vegetable stock cube

1 x tbsp pesto

300ml water

Sea salt and black pepper

90 g couscous

100 ml boiling water


Slice the aubergines and grill them. Saute the onion and garlic over low heat. Grate the courgette and add to the pan along with the canned tomatoes, chilli, paprika, cumin, cinnamon, pesto, cold water and crumble the stock cube – season with salt and black pepper.

Bring to a boil and then cook for 5 minutes. Mix the aubergines with the tomato sauce and place in a baking dish. Mix the couscous with the boiling water and stir. Sprinkle this over the aubergines and bake in the oven for 20 minutes.

Cost and preparation/cooking time: £1.15 per person, with an estimated prep and cook time of 35 minutes.

Sri Lankan style curry cauliflower (for four people)

Sri Lankan style curry cauliflower
Sri Lankan style curry cauliflower
(Image: Aldi)


1 x Cauliflower

3 x garlic cloves

1 x Red Chili Pepper – about 15g

1 piece of 10 g peeled fresh ginger

1 x tsp ground cumin

1 x tsp Paprika

2 x tsp curry powder

1 x Lemon

2 x Red Onions

30 g cashew nuts

30g blanched almonds

1 x 400 ml coconut milk

1 x 400 g canned chopped tomatoes

1 can of chickpeas of 400 g

100 g baby spinach leaves

35 ml rapeseed oil

Sea salt and black pepper


Chop the garlic, ginger, chilli and seeds and sauté the onions before adding the nuts and then the chilli, garlic, ginger, ground cumin, paprika and curry powder. Cook over low heat, then add the coconut milk and sliced ​​tomatoes.

Season to taste, cut the cauliflower into eighths and add to the sauce. Drain the chickpeas and add to the wok. Simmer for about 25 minutes, then add the spinach leaves, stir and cook for a further five minutes.

Serve with some basmati rice.

Cost and preparation/cooking time:J ust less than £1 per person from Aldi, with an estimated prep and cook time of 50 minutes

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