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Menu Plan for Meat-eater and Vegetarian

19 Sep

It’s perfectly easy to cook in a house where some are vegetarian and some eat meat. The worry about the difficulty of this is something that puts people off being vegetarian for years. But it just takes a little getting used to.  There are 2 approaches to combining meat and veggie options.

  1. Cook meat and two veg, and have a veggie protein option instead of the meat. This may mean you explore veggie gravies and sauces which everyone can eat.
  2. Cook the same base (eg. tomato sauce with lentils) but have 2 pans and add meat to one of them. Remember to have 2 spoons as well for cooking.

Here are three suggestions:

1. Beef/marinated tofu in black bean sauce with egg noodles.

Have 2 pans and put the beef in one pan and the marinated tofu in the other. Cook both following the recipe.

2. Tuna steaks (or chicken breasts) with chilli edamame.

Adapt this recipe by slicing an aubergine lengthways and griddling the slices in the grill pan, for 5 mins each side, or grilling under a hot grill for 4 mins each side. Then cook the tuna steaks as in the recipe and serve the aubergine option instead of the tuna steak. Edamame are extremely good sources of protein so the vegetarians will not lose out.

3. Chicken/veggie fajitas

Adapt this veggie recipe by griddle frying or stir frying the thin strips of chicken in a pan on the hob while the veg are roasting. You can if you like them, use Quorn roast chicken strips, fried before the chicken on the same griddle. Place fillings including a bowl of grated cheese in separate bowls on the table for people to mix and match.  If you can’t get taco seasoning, just use a mixture of mild chilli powder, oregano and ground cumin.

Shopping List


  • 1tbsp vegetable oil
  • 1 onion, sliced
  • 350g beef sirloin, thinly sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 195g Sharwood’s Black Bean Stir Fry Sauce
  • 1 spring onion, sliced to garnish
  • 1/2  pkt marinated tofu pieces
  • Handful cashew nuts
  • 150g dried egg noodles
  • Sesame oil


  • 1 tuna steak per meat eater (about 150g/5oz each)
  • 2 aubergine slices per person, sliced lengthways
  • 1tsp olive oil
  • 1 x 210g tub edamame and pea salad (save the dressing from the pack for another time)
  • 1 lime, halved
  • 1 red chilli, finely chopped
  • rice to serve


  • 1 yellow squash
  • 2 small zucchinis
  • 1 medium red onion
  • 1-2 medium bell peppers
  • 1 medium sweet potato
  • 1 tsp minced garlic
  • 1/2 packet of fajita or taco seasoning
  • olive oil cooking spray
  • salt and pepper
  • whole wheat, low carb fajita-style tortillas (6”)
  • 1 chicken breast per person, thinly sliced
  • 1pkt Quorn roast chicken (meant for sandwiches)
  • grated cheese