Here are some tips for busy cooks:

• Keep it simple, and avoid dishes that have to be served instantly.
• Some vegetarian dishes require soaking of legumes etc. Forget them. (But remember – most beans are readily available in cans.)
• A vegetarian recipe may be enjoyed by your meat-eaters. Variety is good for everybody.
• There are many ready-made vegetarian meals available. But a lot of these do include eggs or dairy, so are not suitable for vegans.
• Vegan ready meals are also available – they just require more careful sourcing.
• If serving meat pie and veg, why not put a vegetarian pie in the oven at the same time (on a separate baking tray, please)?. The list of veggie alternatives is endless, and can often tie in with your meat-eaters’ choice, using the same accompaniments. Even Sunday lunch can be easy, using vegetarian substitutes for roast meats.
• Some older vegetarians and vegans try to avoid vegetarian ‘alternatives’ to meat – preferring food that does not ‘pretend’ to be something else. So, again, please communicate.
• Many recipes can be modified to produce a vegetarian alternative with little extra work. Substitute mushrooms for ham in quiche lorraine; use soya mince or lentils in cottage pie; use vegan fats or vegetarian mincemeat.
• Make full use of your freezer. Make larger quantities and freeze extra portions to save time on another day.