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Tasty and satisfying 50 vegetarian dinner recipes for any occasion
Алексей Сабадырь
From hearty and comforting dishes to light and refreshing dishes, this book has it all. Whether you’re an experienced cook or just starting out on your vegetarian journey, these recipes are sure to satisfy your taste buds and leave you feeling satisfied and full.Ridero and the author of the book are not responsible for the information provided. The book is for informational purposes only and does not call for action. Contact your doctor.
Tasty and satisfying 50 vegetarian dinner recipes for any occasion
Алексей Сабадырь
© Алексей Сабадырь, 2024
ISBN 978-5-0062-1331-9
Created with Ridero smart publishing system
Chapter 1: Quick and Easy Meals
When you’re short on time but still want a delicious and nutritious dinner, the recipes in this chapter are perfect. With simple and straightforward recipes that can be made in 30 minutes or less, you’ll never have to sacrifice flavor for convenience.
With «50 Dinner Recipes for Vegetarians,» you’ll never have to worry about getting bored with your dinner options again. Whether you’re craving something hearty and filling or light and refreshing, this book has something for everyone. So why wait? Pick up a copy today and start exploring the world of vegetarian cuisine!
Shepherd’s pie with mushrooms and lentils
Ingredients:
2 cups green lentils, rinsed
4 cups vegetable broth
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery ribs, diced
8 oz mushrooms, sliced
1 teaspoon thyme
1 teaspoon rosemary
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
Salt and pepper to taste
4 cups mashed potatoes (homemade or store-bought)
Instructions:
In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 20—25 minutes, or until the lentils are tender. Drain any excess liquid and set aside.
Preheat the oven to 375° F (190° C).
In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent.
Add the carrots and celery to the skillet and cook for 5—7 minutes, until they begin to soften.
Stir in the mushrooms, thyme, and rosemary and cook for another 5—7 minutes, until the mushrooms are tender.
Add the cooked lentils, tomato paste, Worcestershire sauce, salt, and pepper to the skillet and stir to combine. Cook for another 5 minutes, allowing the flavors to meld together.
Transfer the lentil and mushroom mixture to a 9x13-inch baking dish and spread it out evenly.
Top the lentil and mushroom mixture with the mashed potatoes, spreading them out to cover the entire surface.
Place the dish in the preheated oven and bake for 25—30 minutes, until the mashed potatoes are golden brown and the filling is bubbling around the edges.
Remove from the oven and let the shepherd’s pie cool for a few minutes before serving.
Serve hot and enjoy your hearty and delicious shepherd’s pie with mushrooms and lentils!
Vegetarian Chili
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 bell peppers, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) fire-roasted tomatoes
1 cup vegetable broth
1 teaspoon smoked paprika
Salt and pepper to taste
Optional toppings: sliced avocado, chopped cilantro, shredded cheese, sour cream
Instructions:
Heat the olive oil in a large pot over medium heat. Add the diced onion and bell peppers, and sauté for 5—7 minutes until they start to soften.
Add the minced garlic, chili powder, and cumin to the pot, and stir for 1—2 minutes until the spices become fragrant.
Pour in the black beans, kidney beans, fire-roasted tomatoes, and vegetable broth. Stir to combine all the ingredients.
Bring the chili to a simmer, then reduce the heat to low and let it cook for 20—30 minutes, stirring occasionally.
Add the smoked paprika, and season with salt and pepper to taste.
Serve the vegetarian chili in bowls, and top with sliced avocado, chopped cilantro, shredded cheese, and sour cream if desired.
Eggplant with Parmesan Recipe
Ingredients:
2 medium eggplants, sliced into 1/2 inch rounds
2 cups of Italian breadcrumbs
1 cup of grated Parmesan cheese
2 eggs
2 cups of marinara sauce
1 cup of shredded mozzarella cheese
1/4 cup of fresh basil leaves, chopped
Salt and pepper to taste
Olive oil
Instructions:
Preheat the oven to 400° F (200° C).
In a shallow dish, mix together the breadcrumbs and Parmesan cheese. In another dish, beat the eggs.
Dip each eggplant round into the beaten eggs, then coat it in the breadcrumb and Parmesan mixture, shaking off any excess.
Place the coated eggplant rounds on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season with salt and pepper.
Bake the eggplant rounds for 20—25 minutes, or until they are golden brown and crispy.
Remove the eggplant from the oven and reduce the oven temperature to 350° F (175° C).
In a baking dish, spread a thin layer of marinara sauce. Place half of the baked eggplant rounds on top of the sauce, then spoon more marinara on top of the eggplant.
Sprinkle half of the mozzarella cheese over the marinara, then layer the remaining eggplant rounds on top.
Top with the remaining marinara sauce and mozzarella cheese.
Bake the eggplant with Parmesan for an additional 20—25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it sit for a few minutes before serving.
Garnish with chopped basil leaves before serving. Enjoy your delicious Eggplant with Parmesan!
Lentil and vegetable stew
Ingredients:
1 cup dry lentils, rinsed and drained
1 onion, diced
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 bell pepper, diced
1 zucchini, diced
1 can diced tomatoes
4 cups vegetable broth
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Olive oil
Fresh parsley for garnish
Instructions:
In a large pot, heat some olive oil over medium heat. Add the diced onion and garlic, and sauté until golden and fragrant.
Add the diced carrots, celery, bell pepper, and zucchini to the pot. Cook for about 5 minutes, until the vegetables start to soften.
Stir in the lentils, canned tomatoes, vegetable broth, cumin, paprika, and thyme. Season with salt and pepper.
Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30—40 minutes, stirring occasionally, until the lentils and vegetables are tender.
Adjust the seasoning if needed and add more water if the stew is too thick.
Serve the lentil and vegetable stew hot, garnished with fresh parsley.
Spaghetti Squash with Marinara Sauce
Ingredients:
1 large spaghetti squash
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Optional: grated Parmesan cheese for serving
Instructions:
Preheat the oven to 400° F (200° C). Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp with a spoon.
Drizzle the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet and roast in the oven for 40—45 minutes, or until the squash is tender and the flesh easily shreds into strands with a fork.
