More and more vegetarian meals are getting a bit more street cred. Still, some of our beloved carnivore friends and family members are still giving us flack for such a supposedly restrive diet.
A common myth about eating green is that vegetarians just eat salads all day while painfully ignoring everyone else eating their mouth-watering burgers-WRONG!
There are so many delicious and also nutritious vegetarian recipes that even meat-eaters will love, but for this article, I’ll only tell you 5.
Vegan Mega Burritos
This first recipe is quick and easy to make! Prep time is only 5 minutes and cooking is 10, so its perfect for someone who is on the go, but also super-hungry. On top of that, it only has 8 ingredients!
This flavor-filled taco utilizes a yummy “Taco Meat” as the base and also has a combination of roasted sweet potatoes, vegan queso (which in my opinion tops it all off), avocado, cilantro, and lime squeeze.
You’ll need prepared Cauliflower Walnut Taco “Meat”, but it just takes half an hour to make. It has your yummy cauliflower mixed with a few spices and seasoned to your liking, as well as walnuts and chipotle peppers.
- Start with your sweet potatoes in a skillet with a swish of oil and salt. Saute until fork-tender. Add prepared cauliflower walnut taco meat and just enough water.
- Stuff a flour tortilla with mashed avocado, cauliflower walnut filling, salsa, cilantro, and queso or cheese.
Broccoli Mushroom Pasta
I hate to admit it, but I LOVE carbs. I love pasta, bread, rice and anything that fills me up easily but with this recipe, I can have my carbs but my veggies too! This yummy and cheesy recipe has a great balance of broccoli and mushroom as well, and with has so much flavor! The total time for this recipe is just under half an hour.
It also serves 4 people, which makes for a great family dinner.
This recipe simply requires that you cook your pasta per package instructions, then saute your mushrooms, add in a bit of broccoli and garlic salt, then finally stir in your whipped cream and parmesan cheese.
This recipe should take only about 25 minutes to make!
- Prepare ingredients for the dish and cook pasta per package instructions. You can keep it a bit undercooked to keep the texture.
- Dice mushrooms into quarters and sautee until golden brown, on an oiled skillet. Add in broccoli and garlic salt.
- Stir in cream and bring to a boil. Press in garlic and add Parmesan cheese.
- Stir in cooked pasta.
Back it again with our yummy cauliflower! With this recipe, were getting a bit more creative by making our own creamy sauce.
Ingredients include flour, milk, garlic powder and spices, cauliflower, hot sauce, cabbage or slow, cilantro and tortillas. The Avocado Creama requires avocadoes, garlic, sour cream, water, salt and lemon or lime.
Prep time should include battering your cauliflower and adding spices to the mix. It would be the perfect time to start blending your ingredients for the Cream while your cauliflower is baking.
These tacos take about 45 minutes to make, you can make as many as 10 tacos by following these measurements, invite some vegetarian and meat-eater friends over to try it!
- Batter the cauliflower: Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower items within the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes till gently crisped and brunet.
- Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
- Avocado Crema: Combine all ingredients in a food processor or blender till smooth.
- Slaw: Toss the coleslaw with some of the avocado crema till it’s nice and creamy.
- Tacos: Fill every tortilla with coleslaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!
Spinach Lasagna Rolls
I love this Italian recipe, not only for its wonderfully cheesy taste and tangy flavor, but just one or two of these can be quite filling, it’s perfect to serve to your family or at a dinner party. It takes about an hour to make.
Ingredients include marinara sauce, lasagna noodles, chopped spinach, ricotta cheese, grated parmesan cheese, an egg, salt and pepper, as well as shredded mozzarella cheese.
Just cook the noodles according to their package instructions and drain. Combine your spinach, ricotta, parmesan, egg, and spices in a bowl to mix.
Spread your ricotta mixture evenly over each of the noodles, roll them up and place in a baking dish. Sprinkle about a tbsp of mozzarella cheese after spreading on your marinara sauce and bake for about 40 minutes.
For leftovers, you can freeze and preserve your rolls for later.
- Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
- Cook noodles according to package directions, then drain.
- Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and blend.
- Place a bit of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread equally over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
- To serve, ladle a little sauce on the plate and top with lasagna roll.
Vegan Popcorn “Chicken”
This is probably the most experimental yet incredibly delicious vegetarian recipe on this list, Vegan Popcorn “Not Actually Chicken”! It’s such a delicious snack with so much flavor with each and every bite.
This recipe might be a little tedious for some to make, so I recommend preparing this dish perhaps on a Friday night or any day where you might have a bit more time.
Ingredients include soy chunks, vegetable broth, garlic cloves, salt, ginger, corn starch, bread crumbs, garlic powder, and lemon pepper.
- In a large bowl, combine soy chunks, mashed garlic, ginger, 1 tsp salt and fill the bowl with vegetable broth until it covers the soy chunks. Soak for about 20 minutes or until the chunks are soft.
- Heat a pot with about an inch of oil on medium-high heat.
- Mix along 1/2 cup flour and 3/4 cup vegetable broth from the soaking soy chunks and whisk till no lumps stay. Divide between two bowls.
- Once the chunks are soft and soaked, gently squeeze the surplus liquid from the soy chunks and coat in one of the bowls of flour mixture.
- Transfer the chunks to a Ziploc bag with 1/2 cup cornstarch. Shake till coated, then transfer to the second bowl of flour mixture, coat, then transfer to another Ziploc bag that has the garlic powder, bread crumbs, lemon pepper, and salt.
- Fry the chunks in oil in batches until golden. You may need to push them around to fry all sides because they tend to like to float in one way.
- Remove and drain on a paper towel.
- In a food processor, mix the dill, sour cream, salt and pepper to form the dip.