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Any Veggie Food Diaries Out there?


Silver Member
Well I'm a veggie but I don't do a food diary! Do quite a bit of cooking though.


Silver Member
Yeah I have a few! Ranging in points, but I like my dinner to be plentiful in them! I'll have to go look them up though cuz I can't even think of them off the top of my head. Well apart from my two faves- Aduki bean and vegetable crumble and a vegetable casserole.


Silver Member
I make this for one person though as it's just me. You can adjust to however many people though. My serving fills one smallish Asda bakeware dish.

Vegetable Casserole

Points- 3.5 Prep Time- 15 minutes Cooking time- 1 hour 15 minutes


300g or 350g Potatoes (depending on what points I have left!)
Half a medium carrot
Quarter small swede
Quareter small butternut squash
Quarter red pepper
One stick of celery
Vegetable stock cube
Half a tin of chopped tomatoes
2tbs soy sauce (I use reduced salt)
2tbs mixed herbs
Pepper to taste (don't add anymore salt as there is salt in the soy and stock cube)

1. Chop vegetables into small chunks and add to a pan. Add enough water to just slightly cover the veg, add the chopped tomatoes and bring to the boil. When it starts to boil, crumble the stock cube in and add the soy sauce, mixed herbs and pepper. Turn the heat down and leave on a medium boil for about 30 minutes or until the swede has softened.

2. While the veg is boiling, peel the potatoes and chop into medium chunks. Add to a separate pan of boiling water and leave for about 10 to 15 minutes, or until the potatoes are soft enough to poke a knife through and still maintain it's form. Drain thoroughly and add to the pan again. At this point, turn on your oven to 220 degrees to pre-heat.

3. When the veg is cooked scoop it out into a casserole dish, save the stock from the pan, we need this for the next step!

4. Put the pan of stock back on the heat and boil rapidly for about ten minutes to reduce it. You will know it has reduced enough when it takes on a gravy like consistency. Not very thick, you just will tell that the excess water has boiled away cuz the sauce will be opaque and have a smoothness to it. Pour the sauce over the veg in the casserole dish.

5. Remember the potatoes? Crush them lightly with a fork and add them to the top of the casserole. They should be mostly chunky but some smooth bits. Spray some Frylight over the top for the ultimate crispiness.

6. Put the casserole in the oven for about 15 minutes or until the top is brown like roast potatoes!

7. Enjoy!

I hope this recipe makes sense, if you have questions do ask!


Full Member
Might have a go at that, I'm a vegetarian too but not doing WW (calorie counting for me). I don't do a lot of interesting cooking at the moment, I've been having a lot of shop-bought soups and doing vegetable stir-fry, but new healthy recipes are always good :)


Silver Member
Soup and stir fry get boring really quickly. I soon found that out when I became veggie. I also find that eating the same thing day in day out didn't help me lose weight after a week or so, and it also made me want to binge on other crap since the diet was so mundane.

Maybe we can turn this into a veggie recipe thread then? I have loads more I can add and would love to see some new ideas. The problem with being veggie is that the food is often 'same old same old'!
The one thing I make and really enjoy is vegetable soup. I use my slow cooker and then just bung in any veg I fancy, although butternut squash makes a really nice taste. I then add 2 cartons of passata, some herbs and little bit of stock and some chilli flakes and just let it cook.
I then blend it down a bit and then dish it up into portions and freeze.
Nice with a bit of cheese melted in.

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