Vegetable mains that do DOUBLE DUTY as sides for meat-eaters

I like this quick recipe made from cans of baked beans. I appreciate that they're handy, great for fibre and kids can get a healthy meal for themselves by using them - as this website show. I like that the writer notes:

"I’ve eaten baked beans since I was a child and now my son eats them as well – it’s one of the few things he likes to ‘cook’ for himself. I know it’s not really cooking but he gives him a nice sense of food autonomy, heating up the beans and eating them straight from the pan (for a greater sense of cowboy authenticity I presume)."

I'm not in favour of eating directly from the can (nor does the image show that), but it's easy when you're camping and less fuss for boys!

Mexican fare always adapts well to meatless eating. Here's one idea for Corn and kidney bean quesadillas which you can team with an easy tomato salsa.

I love this yummy Quesadilla with Avocado Salsa recipe by Chef Justine Schofield. This is from the Lifestyle Food website which is well worth a visit. Yes it says chicken, but if you simply add the cooked chicken at the end, you can keep the vegetarian separate from the meat-based part. Win, win.

Another delicious recipes from the talented Jamie Oliver whom I reckon is the best TV chef from all those on the tube. Yes there is chorizo but you just delete the pork chorizo from the topping and keep this meatless so you can serve to everyone.

Vegetarian Boston Baked Beans are the ideal hearty side for a barbecue and they could not be any easier to make from scratch. Whether you're hosting a pool party or a casual backyard BBQ, these beans a make a great high-fibre accompaniment to a grilled steak, fish or chicken piece from the BBQ. They're so easy to serve too!

I really love a good zucchini slice. And here's one that quick, delicious and healthy. Give it a try.

Another great healthy recipe for a Zucc Slice. By Joanna Reymond, the daughter of restaurateur, Jacques Reymond, who says she grew up surrounded with incredible food. With the restaurant closed, Sundays were family days and her dad would cook up a feast for family and friends. Joanna Reymond shares the secret of her top zucchini slice, a recipe from her great-aunt Ginette.

This is one of my own fave, make-ahead yet tasty recipes. It's from my own Foodwatch site - you'll spot it in the selection of Quick Healthy Recipes. Once you cook up the quinoa, lentils and toast the nuts, you can combine it and find endless uses for it - add to a salad and use as a base with canned tuna or cold chopped chicken. Not forgetting it makes a balanced side for a vegetarian with its mix of grains and legume.