If you’re looking to get rid of meat from your diet, then these vegetarian recipes are perfect for you! These recipes are simple, tasty, and will leave you satisfied while still craving more. Here are seven delicious vegetarian recipes you’ll want to cook up as soon as possible.
1) Veggie Linguine
This classic pasta dish is colorful and great for the more picky eaters. The pasta is easy to prepare, and the rest of the recipe is fairly straightforward, so you’d be pressed for a reason not to try out this dish. This recipe requires 6 ounces of linguine, 2 tablespoons butter, 1 tablespoon olive oil, 2 medium zucchini, 1/2 a pound fresh mushrooms, 1 large tomato, 2 green onions, 1 garlic clove, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook the linguine as instructed, and set it aside. You’ll want to slice the zucchini, mushrooms, tomato, and green onions, as well as mince the garlic. Next, you should sautee the mushroom and zucchini in the butter and oil for about five minutes. Add the remaining ingredients, and bring it to a simmer for three minutes. Finally, you can mix in the linguine to the vegetables, and if you’d like, sprinkle some provolone or Parmesan cheese over the top. This easy recipe is a must-try for any hungry person, vegetarian or not.
2) Taco Salad
Salads are always a breeze to prepare, and this one is so hearty and customizable you might find yourself wanting this night after night! Even if you’re missing a few ingredients, this salad turns out delicious. To make this vegetarian recipe, you’ll need 8 ounces of chopped Romaine lettuce, 1 teaspoon of avocado oil, 1 and 1/3 cup of halved grape tomatoes, 3/4 cup of shredded Cheddar cheese, 1 cubed avocado, 1/2 cup chopped green onions, 1/3 cup of salsa, and 1/3 cup of sour cream. You can easily substitute the cheese type, the tomatoes, oil, or add in tortilla chips and/or beans of your choice. Then it’s as simple as combining all these ingredients in a large bowl, and toss until the ingredients are well mixed. This salad is filling and a great replacement for many other Mexican dishes, using similar ingredients but in a different format. And it’s easy for this recipe to be gluten-free, dairy-free, or other options, since you have plenty of ingredients to fall back on. This recipe is tasty, simple, and cannot be passed up.
3) Egg Foo Young
This Chinese-American dish is a great way to use any Chinese leftovers, round out a meal, or just as an easy recipe. This is a recipe that tends to use whatever vegetable leftovers are at hand, so no one ingredient is too important, and substitutions are common. You’ll need 2 tablespoons sesame oil, 1 teaspoon of minced ginger, 3 garlic cloves, 1 tablespoon of rice vinegar, 1 1/2 tablespoons of tamari/soy sauce, 6 large eggs, 1 cup of vegetable broth, 1 tablespoon of flour, 2 packages of rice, and about 8 ounces of sliced mushroom. Those are the base ingredients, but you can also add peas, carrots, bell peppers, water chestnuts, green onions, bamboo shoots, bean sprouts, broccoli, or any other leftover vegetables you have. Those raw veggies will be sauteed in oil, then add garlic and vinegar, keeping on hot until liquid evaporates. In a separate bowl, you should combine and whisk the pepper, tamari, and eggs, then add it to the sauteed vegetables. If desired, you can put the omelet into the over for a few minutes, until crisp and golden-brown. Finally, the mushroom sauce needs to be made by whisking the stock and flour, while also sauteeing the mushrooms separately. Combine the two, and cook until thickened. The meal is ready, serve the mushroom sauce and omelet over some rice. This vegetarian recipe is very hand for how versatile it can be since the omelet ingredients are really just whatever you might have at hand. If you have other Chinese leftovers, they’ll be great if they’re tossed in!
While traditionally served with meat, this thick dish can be made vegetarian quite easily and without sacrificing taste. This really is a substantial meal, and will probably last you all week. This recipe needs two 10-ounce boxes of spinach, 1 pound of lasagna noodles, 15 ounces of ricotta cheese, 1/4 cup of fresh basil, 1/4 pound grated pecorino/Parmesan cheese, 1 jar of lasagna sauce, and 1 pound of shredded mozzarella. If you are gluten-free or looking for extra veggies, you can always replace the lasagna noodles with eggplant. You can start by cooking the lasagna noodles and layering them flat in your pan. You will then spread a layer of tomato sauce over the noodles, and cover with another layer of noodles. Next, you’ll spread half of your ricotta cheese and half of your spinach over the noodles, along with a quarter of the pecorino cheese. Next will be a layer of sauce and half of your basil. You’ll repeat the layering process by placing noodles down, using your remaining ricotta, spinach, and mozzarella cheese over the top. Then another quarter of pecorino, remaining basil, and the final layer of noodles. Spread your remaining sauce and cheese over the top, and then it’s ready for the oven, 350 degrees for an hour. This giant, cheesy meal may take time to make, but it is delicious and will give you plenty of leftovers.
5) Sweet Potato Enchilada
You’ll need plenty of ingredients for this recipe, but it’ll be worth it. Sweet potatoes and black beans go excellently together, and this meal is a perfect vegetarian replacement for traditional enchiladas. You’ll need 1 and 1/4 pounds of sweet potatoes, 1 can of black beans, 8 ounces of grated Monterey Jack, 2 ounces of crumbled feta, 2 cans of diced green chiles, 1 medium jalapeño, 2 cloves of garlic, 2 tablespoons lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, 2 cups salsa verge, 10 corn tortillas, 2 tablespoons sour cream, and 1 tablespoon water. To begin, you should half the sweet potatoes, coat them in olive oil, and bake them at 400 degrees for a half-hour to soften them. Then, you’ll pour the salsa verde into a baking sheet, and in a bowl, combine the beans, feta, green chiles, jalapeño, garlic, lime juice, cumin, chili powder, and salt to form the enchilada filling. Once the potatoes are done cooking, you will want to scoop out their insides, discarding the skin, and mashing the sweet potatoes, which will be stirred into the filling ingredient mixture. Then, warm the tortillas so they are flexible, and place about 1/2 a cup of this filling mixture into each, wrapping the tortilla around the mixture and placing it into the baking dish. Repeat with all the tortillas, and top with cheese and extra salsa verde. Place the enchiladas in the oven for a half-hour, then take out. Mix the sour cream and water to drizzle over the top, and your enchiladas are ready. These may not be traditional enchiladas, but the wide variety of flavors will make up for it.
6) Chili Rellenos Casserole
This fluffy, egg-based dish is both simple and delicious! For this recipe, you will need 2 cans of green chile peppers, 8 ounces of shredded Monterey Jack cheese, 8 ounces of shredded Longhorn/Cheddar cheese, 2 eggs, 1 can of evaporated milk, 2 tablespoons of flour, 1/2 cup of milk, and 1 can of tomato sauce. Start by laying the chilies on the bottom of a baking dish, cover with half of the Jack and Cheddar cheeses, and covering that with any remaining chilies. Then, you’ll combine the eggs, milk, and flour, which will be poured over the chilies. You’ll bake this for 25 minutes at 350 degrees. Remove, pour the tomato sauce and remaining cheese on the top, and finish by baking for fifteen minutes. This dish is light and cheesy with the perfect amount of spice. It’s great at brunch!
This Middle-Eastern recipe is easily made vegetarian, and you won’t notice the difference. This recipe needs a can of chickpeas, 1/2 onion chopped, 6 garlic cloves, 4 tablespoons chopped cilantro, 4 tablespoons of chopped parsley, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon red pepper flakes, 4 tablespoons flour, 1 teaspoon baking powder, and salt & pepper to taste. Begin by using a food processor to lightly combine the chickpeas, onion, and garlic. The goal is for them to be combined but still chunky. Then, you’ll blend the cilantro, parsley, cumin, coriander, red pepper flakes, salt & pepper, so everything becomes combine and chunky, but less chunky than before. Finally, blend in the baking powder and flour, and separate the dough into 12 balls. Fry these in a pan of oil, making sure two sides of each ball get thoroughly browned. Then your falafel is ready to go, served in sandwich form, or great as smaller snacks. Enjoy!