There are many delicious vegetarian recipes that are perfect for any meal. Whether you are looking for a hearty main dish, light and healthy side dish, or a decadent dessert, there is sure to be a vegetarian recipe that will suit your needs.
1. Spicy black bean taquitos
Ingredients:
2 cans of black beans, drained and rinsed
1/2 cup salsa
1/2 teaspoon chilli powder
1/4 teaspoon cumin
1/4 teaspoon salt
10-12 small whole wheat tortillas
Optional toppings: shredded lettuce, diced tomatoes, diced avocado, sour cream or plain yoghurt
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a medium bowl, mash the black beans with a fork or potato masher until they’re mostly smooth. Stir in the salsa, chilli powder, cumin and salt.
3. Spread about 2 tablespoons of the black bean mixture down the centre of each tortilla. Top with shredded lettuce, diced tomatoes and avocado (if using). Roll up the tortillas and place them seam-side down on a baking sheet.
4. Bake for 15-20 minutes, until the taquitos are crispy and golden brown. Serve with sour cream or plain yoghurt, if desired.
2. veggie-packed minestrone soup
Ingredients:
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
6 cups vegetable broth
1 (15-ounce) can of diced tomatoes
1 (15-ounce) can of kidney beans, drained and rinsed
1 zucchini, diced
1 cup frozen corn
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrot and celery and cook until softened, about 5 minutes. Stir in the thyme and red pepper flakes.
2. Add the vegetable broth, tomatoes, kidney beans, zucchini and corn. Bring to a boil.
3. Reduce the heat to low and simmer for 15-20 minutes, until the vegetables are tender. Stir in the parsley and basil and season with salt and pepper, to taste.
3. Roasted portobello caps with roasted kale
Ingredients:
4 large portobello mushroom caps
1 bunch kale, stemmed and chopped
1/4 cup olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
1/4 teaspoon garlic powder
Salt and pepper, to taste
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Place the portobello caps on the prepared baking sheet and brush the tops with 2 tablespoons of olive oil. Roast for 10 minutes. Remove from the oven and set aside.
3. In a large bowl, combine the kale, remaining 2 tablespoons of olive oil, balsamic vinegar, soy sauce, honey and garlic powder. Toss to coat.
4. Spread the kale out on the baking sheet and roast for 10-12 minutes, until crispy.
5. Serve the portobello caps with the roasted kale
4. Spicy lentil soup
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon chilli powder
1/4 teaspoon smoked paprika
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
6 cups vegetable broth
1 cup dried lentils, picked over and rinsed
1 (15-ounce) can of diced tomatoes
1 carrot, diced
1 celery stalk, diced
1/4 cup chopped fresh cilantro
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, cumin, chilli powder, smoked paprika, turmeric and cayenne pepper and cook until fragrant, about 1 minute.
2. Add the vegetable broth and lentils and bring to a boil.
3. Reduce the heat to low and simmer for 20-25 minutes, until the lentils are tender. Stir in the diced tomatoes, carrot and celery and cook for 5 minutes longer.
4. Stir in the cilantro and season with salt and pepper, to taste. Serve hot.
5. Creamy pumpkin soup
Ingredients:
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
6 cups vegetable broth
2 (15-ounce) cans of pumpkin puree
1 cup unsweetened almond milk
1 teaspoon honey
1 teaspoon smoked paprika
1/2 teaspoon chilli powder
1/4 teaspoon cumin
Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the vegetable broth and pumpkin puree and whisk until smooth. Bring to a boil.
3. Reduce the heat to low and simmer for 10 minutes. Stir in the almond milk, honey, smoked paprika, chilli powder and cumin. Season with salt and pepper, to taste.
4. Serve hot, garnished with pumpkin seeds or croutons, if desired.
