Top 10 Easy vegetarian recipes

10 Easy vegetarian recipes

1. Chickpea and Spinach Curry recipe

Ingredients:

• 1 tablespoon of vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon of grated ginger
• 1 tablespoon of curry powder
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/4 teaspoon of cayenne pepper
• 1 can of chickpeas, drained and rinsed
• 1 can of diced tomatoes
• 1 cup of vegetable broth
• 4 cups of fresh spinach leaves
• Salt and pepper to taste 

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 2-3 minutes until it becomes translucent.
2. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
3. Add the curry powder, cumin, coriander, and cayenne pepper, and cook for 1-2 minutes until the spices are fragrant.
4. Add the chickpeas, diced tomatoes, and vegetable broth. Stir to combine, bring to a boil, and then reduce heat to a simmer.
5. Simmer for 10-15 minutes until the chickpeas are tender and the sauce has thickened slightly.
6. Add the spinach leaves and stir until they are wilted.
7. Season with salt and pepper to taste.
8. Serve hot with rice or naan bread.

Enjoy your delicious and easy Chickpea and Spinach Curry!

2. Quinoa Salad with Roasted Vegetables recipe

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese

Instructions:

1. Preheat the oven to 400°F.
2. Rinse the quinoa in a fine mesh strainer and transfer to a medium saucepan. Add the water and a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and the quinoa is tender.
3. Meanwhile, place the sliced bell peppers, zucchini, and red onion on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, and then spread the vegetables out in a single layer.
4. Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and lightly charred.
5. In a small bowl, whisk together the lemon juice, honey, and olive oil to make the dressing.
6. In a large bowl, combine the cooked quinoa, roasted vegetables, chopped parsley and mint. Drizzle with the dressing and toss to coat.
7. Sprinkle with crumbled feta cheese and serve at room temperature or chilled.

Enjoy your delicious and healthy Quinoa Salad with Roasted Vegetables!

3. Veggie Stir-Fry recipe

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 cups mixed vegetables (such as sliced bell peppers, broccoli florets, sliced carrots, and sliced mushrooms)
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• Salt and pepper to taste
• Cooked rice or noodles for serving

Instructions:

1. Heat the oil in a large skillet or wok over high heat.
2. Add the onion and cook for 2-3 minutes until it becomes translucent.
3. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
4. Add the mixed vegetables and stir-fry for 4-5 minutes until they are tender-crisp.
5. In a small bowl, whisk together the soy sauce, hoisin sauce, cornstarch, and 1/4 cup of water.
6. Pour the sauce over the vegetables and stir to combine.
7. Cook for 1-2 minutes until the sauce thickens and coats the vegetables.
8. Season with salt and pepper to taste.
9. Serve hot over rice or noodles.

Enjoy your delicious and easy Veggie Stir-Fry!

4. Lentil Soup recipe

Ingredients:

• 1 tablespoon of olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of ground coriander
• 1/4 teaspoon of cayenne pepper (optional)
• 1 cup of dried green or brown lentils, rinsed and drained
• 4 cups of vegetable broth or water
• 1 can of diced tomatoes
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion, carrot, and celery, and cook for 5-7 minutes until they start to soften.
2. Add the garlic, cumin, paprika, coriander, and cayenne pepper (if using), and cook for 1-2 minutes until the spices are fragrant.
3. Add the lentils, broth or water, diced tomatoes, and bay leaves. Stir to combine, and bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes until the lentils are tender.
5. Remove the bay leaves, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro if desired.

Enjoy your delicious and hearty Lentil Soup!

5. Stuffed Bell Peppers recipe

Ingredients:

• 4 large bell peppers
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup cooked rice
• 1 can of black beans, drained and rinsed
• 1 can of diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook for 2-3 minutes until they become translucent.
4. Add the cooked rice, black beans, diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Stir to combine, and cook for 5-7 minutes until the mixture is heated through.
5. Stir in the chopped cilantro.
6. Stuff the bell peppers with the rice and bean mixture, and place them in a baking dish.
7. Cover the dish with foil and bake for 30 minutes.
8. Remove the foil, sprinkle the shredded cheddar cheese on top of the peppers, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
9. Serve hot and enjoy!

These Stuffed Bell Peppers make for a delicious and filling meal!

6. Spinach and Feta Tart recipe

Ingredients:

• 1 sheet of frozen puff pastry, thawed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1 egg, beaten

Instructions:

Preheat the oven to 375°F.

1. Unfold the thawed puff pastry sheet on a floured surface and roll it out slightly to fit into a 9-inch tart pan. Place the pastry in the pan and trim the edges.
2. Heat the oil in a skillet over medium heat. Add the onion and garlic, and cook for 2-3 minutes until they become translucent.
3. Add the spinach to the skillet and cook for 2-3 minutes until it is heated through.
4. Stir in the feta cheese, Parmesan cheese, parsley, salt, and pepper.
5. Spoon the spinach mixture into the prepared pastry shell.
6. Brush the beaten egg over the edges of the pastry.
7. Bake for 25-30 minutes until the pastry is golden brown and the filling is set.
8. Let the tart cool for a few minutes before slicing and serving.

Enjoy your delicious and easy Spinach and Feta Tart!

7. Black Bean Burritos recipe

Ingredients:

• 1 tablespoon of olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can of black beans, drained and rinsed
• 1 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• Salt and pepper to taste
• 4 large flour tortillas
• Shredded lettuce or cabbage, chopped tomatoes, and avocado, for serving (optional)

Instructions:

1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and bell peppers, and cook for 5-7 minutes until they start to soften.
2. Add the black beans, cumin, paprika, salt, and pepper to the skillet. Stir to combine, and cook for 5-7 minutes until the beans are heated through.
3. Warm the tortillas in the microwave or in a skillet.
4. Spoon the bean mixture onto the center of each tortilla.
5. Add shredded lettuce or cabbage, chopped tomatoes, and avocado on top of the bean mixture if desired.
6. Fold the sides of the tortilla over the filling, then roll it up tightly.
7. Serve the burritos hot, garnished with additional lettuce, tomato, and avocado if desired.

Enjoy your flavorful and easy Black Bean Burritos!

8. Mushroom Risotto recipe

Ingredients:

• 1 cup of Arborio rice
• 4 cups of vegetable broth
• 1 tablespoon of olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 8 ounces of mushrooms, sliced
• 1/2 cup of dry white wine
• 1/4 cup of grated Parmesan cheese
• 2 tablespoons of butter
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Instructions:

1. In a medium saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and cook for 2-3 minutes until they become translucent.
3. Add the mushrooms to the skillet and cook for 5-7 minutes until they are browned and tender.
4. Add the Arborio rice to the skillet and stir to coat the rice with the oil and vegetable mixture.
5. Add the white wine to the skillet and stir until it is absorbed by the rice.
6. Add a ladleful of warm vegetable broth to the skillet and stir constantly until it is absorbed by the rice. Repeat this process, adding a ladleful of broth at a time and stirring constantly, until the rice is cooked through and the risotto is creamy.
7. Stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
8. Serve the risotto hot, garnished with chopped fresh parsley.

Enjoy your delicious and creamy Mushroom Risotto!

9. Sweet Potato and Black Bean Chili recipe

Ingredients:

• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 large sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can of black beans, drained and rinsed
• 1 can of diced tomatoes
• 1 cup of vegetable broth
• 2 teaspoons of ground cumin
• 2 teaspoons of chili powder
• Salt and pepper to taste
• Chopped fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook for 2-3 minutes until they become translucent.
2. Add the sweet potato and bell peppers to the pot, and cook for 5-7 minutes until they start to soften.
3. Add the black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the sweet potato is tender and the flavors have melded together.
5. Serve the chili hot, garnished with chopped fresh cilantro.

Enjoy your hearty and flavorful Sweet Potato and Black Bean Chili!

10. Veggie Pizza recipe

Ingredients:

• 1 pre-made pizza crust
• 1/2 cup of tomato sauce
• 1/2 cup of shredded mozzarella cheese
• 1/2 cup of chopped bell peppers (any color)
• 1/2 cup of sliced mushrooms
• 1/4 cup of sliced black olives
• 1/4 cup of sliced red onion
• 1 tablespoon of chopped fresh basil (optional)

Instructions:

1. Preheat the oven to 425°F (218°C).
2. Spread the tomato sauce evenly over the pizza crust, leaving a 1/2 inch border around the edges.
3. Sprinkle the shredded mozzarella cheese evenly over the tomato sauce.
4. Add the chopped bell peppers, sliced mushrooms, black olives, and red onion to the pizza.
5. Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
6. Remove the pizza from the oven and let it cool for a few minutes.
7. Sprinkle chopped fresh basil on top of the pizza, if desired.
8. Slice the pizza and serve it hot.

Enjoy your delicious and easy Veggie Pizza!

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