My DH is vegetarian. We have a few meals that are super quick for the days that neither of us have the energy to cook.
Lentil and vege curry:
Jar/packet or you favourite curry sauce (we use korma as I don't like hot food)
tin of brown lentils
whatever veges you like/need to use up - if they're frozen you don't need to precook, if fresh I usually microwave them until tender
Put curry sauce in pan and fry off to remove raw taste. Add lentils and veges and simmer for 5-10 mins. Serve with rice and/or roti and a dollop of natural yogurt.
Bake or microwave whole potatoes until tender (if we're in a hurry we microwave first then put in the oven for a while to crisp the skins)
Cut open and top with butter, grated cheese and coleslaw (now that I'm pregnant we have replaced the coleslaw with bought pasta sauce which is yummy too)
Things which take a bit longer but are still easy
Use your favourite recipe just leave out the bacon (if there is any included) and put in whatever veges you like. We like corn, spinach, broccolini, capsicum, mushrooms, onions. For veges with a high water content it seems to work better to saute them first so the quiche isn't too watery. Spinach I tend to just add raw but it could also be blanched and squeezed out if it was too wet.
2 tins tomatoes (or use fresh of you prefer)
1 tub tomato paste
Slurp of olive oil
1 onion, diced
2 cloves of garlic, chopped
1 tin of chickpeas, drained
salt, pepper, brown sugar to taste
Fry onions in oil until soft. Add garlic and fry briefly. Add tomatoes and tomato paste. Allow to bubble for a few minutes. Add salt, pepper and sugar to taste (the sugar reduces the acidity of the tomatoes). Add chickpeas. Simmer, uncovered until sauce is thickened. Serve over rice. You could also use 4 bean mix or red kidney beans for this.
Roti or flat bread 2-3/person
cherry tomatoes, cut into quarters
cucumber, chopped finely
juice of one lime
salt and pepper
Mix chopped salad veges and spinach in a bowl, add salt and pepper to taste. Place equal quantities of juice and olive oil in a jar and shake to combine. Put drained chickpeas in a bowl and add half the juice/oil. leave to sit for 30 mins or so then drain. Just before serving toss the rest of the dressing through the salad. Fry roti until warm. Add salad and chickpeas to wraps. Roll up and eat.
This site has some great recipes, not all vegetarian but some are easily adapted http://www.exclusivelyfood.com.au
We loved the pumpkin and fetta cakes, the chickpea burgers, the vege slice, the potato pancakes and the tomato tart and I have made a vege quiche using the quicke lorraine recipe as well. Most of them we just serve with a salad similar to the one I make for the chickpea wraps. We vary the dressing and type of salad leaves but it stays basically the same.