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National Vegetarian Week

Vegetarianism has come a long way since our family joined the Meat Free Monday movement. We’re now celebrating National Vegetarian Week!

Vegetables are now celebrated in restaurants and supermarkets. Restaurant menus have more vegetarian options. And supermarkets are lining their shelves with veggie-based meals.

Best of all, home cooks are getting fired up by the great selection of fast and easy vegetarian recipes available.

Top of our ingredient list is umami-rich mushrooms.  Not only are they spectacular in the flavour category, but they’re also low in fat, high in fiber and antioxidants, and packed with vitamins and minerals.


National Vegetarian Week

Whether you’re going veggie to save the planet or for the health benefits, we could all do with more vegetables!

From 10 – 16 May is National Vegetarian Week. All you need to do is go vegetarian for the week. Nominate two friends to do the same. And donate at their website if you can.

Here are some of my top tips for going vegetarian during National Vegetarian Week:

  • Plan ahead – a meal plan will ensure your success.
  • Head over to my RECIPE section for inspiration when putting together your meal plan.
  • Prioritise protein – find the best sources of plant protein and add as many of them to your diet as you can.
  • Eat the rainbow – get brave and adventurous and try as many new and colorful vegetables as you can find.
  • Batch cook – this makes it easier when you’re lacking time and motivation, and will stop you from reverting to junk.
  • STOCK UP ON MUSHROOMS! They make an excellent meat alternative.

National Vegetarian Week

Caramelised Onion, Mushroom, And Mascarpone Crustless Quiche

I love recipes that I can make ahead and have extras in the fridge. Having a fridge full of healthy, pre-prepared helps Lexi make good food choices too.

For National Vegetarian Week we have made this delicious crustless quiche. It makes a great breakfast and is my favourite lunch (with a side salad).

National Vegetarian Week

Caramelised Onion, Mushroom, And Mascarpone Crustless Quiche

Course Breakfast, Main Course


  • 1 tbsp oil
  • 1 onions thinly sliced
  • 1 tsp brown sugar
  • 1 tbsp red wine vinegar
  • 1 tbsp butter
  • 350 g mushrooms* sliced
  • 2 potatoes par cooked, peeled and sliced
  • 150 g white cheddar grated
  • salt and black pepper
  • 4 eggs
  • 250 g mascarpone
  • 1 tsp fresh thyme


  • Preheat the oven to 180°C.
  • Heat the oil in a pan and fry the onions over a low heat for 10 minutes.
  • Add the sugar and vinegar and cook for an additional 5 minutes.
  • Transfer the onion mixture to a plate and return the pan to the stove.
  • Add the mushrooms and dry over a high heat for 5 to 7 minutes.
  • Grease an oven proof frying pan or dish.
  • Layer the potatoes at the bottom of your dish followed by the mushrooms and onions.
  • Top with grated cheese and season well with salt and pepper.
  • Whisk the eggs in a mixing bowl until well beaten. Then beat in the mascarpone cheese.
  • Pour the egg mixture over the quiche mixture and top with fresh thyme.
  • Bake for 35-45 minutes until golden and set.
  • Serve with grilled tomatoes for breakfast, or a side salad for lunch.


*either brown, portabellini, button, or a mixture of mushrooms
For a low carb variation:
* replace the sugar with sweetener of your choice
* omit the potato (make sure your dish is very well greased!)
Keyword national vegetarian week, quiche, vegetarian

Happy National Vegetarian Week!



DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway. 

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