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25+ Best Vegetarian Food Recipes 2019

These amazing vegetarian recipes represent the best of the best. Each dish is filled with tasty and colorful ingredients, no boring substitutes. Whether you’ve done all the vegetarian jumping or started a meatless Monday tradition, these healthy herbal main courses will seduce you and more.

Cauliflower salad with Tahini dressing

Make this recipe even easier by picking ripe cauliflower in the store. You will usually find it in the freezer and sometimes with the prepared products. It’s a good dish that you can prepare in advance. Add the fresh herbs just before serving.

Butternut squash and spinach lasagna

In this more nutritious version of the starchy noodle casserole, the noodles are roasted and silky butternut squash.

These amazing vegetarian recipes represent the best of the best. Each dish is filled with tasty and colorful ingredients, no boring substitutes. Whether you’ve done all the vegetarian jumping or started a meatless Monday tradition, these healthy herbal main courses will seduce you and more.

Fall Vegetable Curry

These main vegetarian dishes of a dish meet all the requirements: hot, hearty and (better) in less than 30 minutes. If Indian curries seem inaccessible, start here. Madras Curry Powder is the only spice you need. Although you can incorporate several types of vegetables in the curry, we find that the combination of sweet potato, cauliflower and tomato creates a perfect balance. For a richer and creamier curry, incorporate about 1/4 cup of clear coconut milk just as the curry is cooked. If you want some heat, add 1/4 to 1/2 teaspoon of ground red pepper with the curry powder.

Spaghetti and pumpkin lasagna with spinach

Rotate a fork of this rich and creamy lasagna game. Filled with the same exceptional flavors of traditional dishes, our vegetarian version contains nutrients when slicing carbohydrates.

These amazing vegetarian recipes represent the best of the best. Each dish is filled with tasty and colorful ingredients, no boring substitutes. Whether you’ve done all the vegetarian jumping or started a meatless Monday tradition, these healthy herbal main courses will seduce you and more.

Sweet potatoes stuffed with sesame, ginger and chickpeas

Sesame, especially grilled sesame oil, is a central flavor in many Asian cuisines. It is logical that Tahini also fits here, especially to complement the sweet potatoes grilled to the Sriracha.

Cauliflower gnocchi with lemon caper sauce

Divide the dough into 8 equal pieces on a lightly floured surface. Cover with a clean towel until you use it. Roll each piece of dough into a 3/4 inch thick rope. Cut the ropes into 1-inch pieces and transfer them to 2 large baking sheets covered with cooking spray. Lightly coat the gnocchi heads with oil. Bake in preheated oven for 10 to 12 minutes until they are golden brown and cooked to the ground. Transfer in 4 bowls.

Fried cauliflower with pomegranate and pine nuts

For a little sense of the show, bring the whole cauliflower to the table, then “cut out” and dress with the vinaigrette, pomegranate ariles, pine nuts and parsley.

These amazing vegetarian recipes represent the best of the best. Each dish is filled with tasty and colorful ingredients, no boring substitutes. Whether you’ve done all the vegetarian jumping or started a meatless Monday tradition, these healthy herbal main courses will seduce you and more.

Lentil cake with mint yoghurt

Pre-cooked lentils are a handy product that we love and save nearly 30 minutes of simmering. Look for simple, muted lenses (such as Melissas) in the grain passage. The food processor not only combines the ingredients of the cake; The lenses are cut roughly so that the finished cakes retain their shape in the mold. Although we like fat-free and low-fat Greek yogurt, you should use all the fat here to get a richer mouthfeel and a less rich sauce smell.

Fontal Polenta with Mushroom Sauté

Earthy, rich and spicy, this dish is full of goodness. Umami notes of the mixture of exotic mushrooms (and more creams) and hearty Fontal cheese erase cravings without a grain of meat. This dish is rich, making it an excellent recipe for a party brunch or a light dinner. It’s also easy to finish in just 20 minutes and is perfect for a comfortable and casual dinner on a cool night. The frontal cheese is affirmed, but the mushroom sauce softens these strong flavors. Instant polenta allows this gastronomic pleasure to assemble quickly. If you have time to invest, you can use yellow corn kernels slow cooking instead of polenta.

Hasselback Butternut Squash

Hot mustard, sweet maple and aromatic brown butter sting the butternut squash popular in this simple recipe. Sage may be a natural choice for Butternut, but mating is a classic for a reason. Brown butter chips spoil the sage in this dish, the result of a happy accident of cooking.

Vegetarian cherry tomato tartare

Traditional tartare is a treat for a variety of raw textures reproduced with cherries, nuts and a surprising blend of orange and cream. Try chopsticks with a contrasting grassy olive oil or place in a bed of bitter vegetables (such as rocket) for a salad.

Cauliflower Steaks

There are a thousand and one ways to make cauliflower, but fortunately, one of the most satisfying is the simplest. Combine this hearty side with your favorite protein, or opt for the other way and add a simple salad for a vegetarian entree, if not meat.

 

Chick-pea and winter vegetables stew

This hearty, winter-resistant stew contains tender root vegetables, chickpeas with nuts and soft couscous in a bowl full of comfort. Harissa is a spicy and aromatic chili paste used in Moroccan cuisine. It is very hot and offers versatile properties. It is ideal for roasted vegetables, grilled meats and anything served on brown rice or other wholegrain cereals. Some commentators have pointed out that the stew without Harissa is delicious, but if the heat beats you, we recommend the booster. Use a variety of hearty root vegetables – parsnips and sweet potatoes are a great addition to this stew if you prefer a sweeter profile.

Spicy Tofu Curry

Look for Lemongrass – a long, thin, woody grass with a lemony herbal flavor, which is common in Thai curries – close to other herbs in well-stocked markets or in an Asian market. Lemongrass remnants store the refrigerator for at least a month or in an airtight container in the freezer for up to six months.

Lasagne rolls with roasted red pepper sauce

Microwave lasagna? Oh yes! You’ll love everything in this non-traditional version of the classic Italian dish, packed in delicious pasta bags in portions. The sauce takes a sweet and tangy twist of bottled red peppers, a handy ingredient that makes the homemade sauce vibrant. Make a double batch and use the surplus for pizza, pasta and sandwiches. For a thicker sauce, drain some liquid from the peppers in the bottle. Filled with fresh spinach, mushrooms, onions, basil and cheese, you will not want to miss a classic Italian dish.

Aglio E Olio with Roasted Tomatoes

Containing a spicy punch, this pesto is perfect for giving a strong taste to a spicy and low-fat spaghetti pumpkin. Instead of grilling the pumpkin halves, we decided to cut the pumpkin into rings. This results in longer swirling locks that mimic your favorite noodles. Since vegetables and herbs are first blanched with pesto, you can prepare them a few days in advance and store them in the refrigerator. This gluten-free and dairy-free vegan recipe is as delicious as it is, but if you want to take it to a higher level, it’s overkill with a hint of Parmesan cheese.

Greens Pesto Pizza

The salty cabbage vegetables envelop this vitamin K pesto, a nutrient essential for healthy bones. Buttery Castelvetrano olives make each pesto an ideal complement to grilled cheese and pasta sandwiches; replace a green olive if you can not find it.

Chili-glazed tofu over asparagus and rice

Tofu is rarely described as irresistible, but this fast weekday recipe is just that: it’s a sweet and sour concentrated sauce with fresh spicy ginger, spicy pimento sauce, soy sauce and rice vinegar. A touch of sugar balances the sauce and helps caramelize the tofu. No protein could be faster or easier to cook: three minutes on each side. To squeeze the tofu, place a plate with paper towels, arrange the tofu boards in a single layer at the top, then place some paper towels and a second plate. Leave on for 10 to 20 minutes.

Acorn squash with wild rice filling

This two-in-one dish with wild rice stuffing and roasted pepper squash is a sure-fire experience for the crowd. You can cut the filled halves into quarters so that they do not take up as much space on the plate. Wild rice requires about as much cooking time as long grain brown rice, which you can use as a substitute. You can also prepare the rice and keep it in the refrigerator. Warm up with a little water before adding the sausage mixture.

Three-Bean Vegetarian Chili

Keep the thermostat pressed and lose the parka. This vegetarian chili is everything you need to stay warm when it’s cool outside. This healthy, nutritious and hearty vegetarian food is packed with vegetable protein with pinto beans, cannellini beans and kidney beans. Butternut squash gives the creamy and juicy texture a delicate sweetness against the heat of pepper and paprika. Top with finely chopped spring onions and a heap of sour cream when the heat is too hot. We also recommend a consistent serving of corn bread to replenish each drop. It is really good.

Mussels stuffed with ratatouille

Giant mussels are the answer of your week to homemade lasagna: instead of infinite layers, you have to put a mixture of vegetables in each bowl and bake for 12 minutes until the cheese is melted. Shells are also easy and fun – you know exactly how many people prepare a serving. This vegetarian version turns a French summer stew into a consistent garnish, a great way to double the veggies in a pasta dish. Use leftover chickpeas to garnish summer vegetables or corn salad.

Baked aubergine with mushroom and tomato sauce

This cheese and eggplant cheese dish looks like classic eggplant Parmesan, but it’s cooked in a tomato sauce until the vegetables are incredibly tender. Serve with noodles for a main course or serve as a topping with crispbread to soak in a light main course. When first cooking the eggplant slices, the meat becomes softer and the bitterness that can come from the seeds is eliminated. If you fry the onion and mushroom mixture before cooking, the moisture is removed so that the final product is rich and non-aqueous. For a little more texture, sprinkle the coarse crumbs on the bowl before baking for the last five minutes.

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