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Following a major end of the week, I’m anticipating some new and healthy, healthy, meals. You, as well? You’re in a suitable place. Since we have numerous new guests here this year (welcome!), I’ve gathered together 15 of the most mainstream Vegetarian Recipes lover basic dishes on travelplaces24x7. Remember that the entirety of my plans is vegetarian lover, so it was difficult to limit the rundown to a sensible number.
Extra Vegetable Fried Rice
Ingredients:
1 ½ teaspoon + 2 tablespoons avocado oil or safflower oil, divided
2 eggs, whisked together
1 small white onion, finely chopped (about 1 cup)
2 medium carrots, finely chopped (about ½ cup)
2 cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
¼ teaspoon salt, more to taste
1 tablespoon grated or finely minced fresh ginger
2 large cloves garlic, pressed or minced
Pinch of red pepper flakes
2 cups cooked brown rice (*see notes!)
1 cup greens (optional), such as spinach, baby kale or tatsoi
3 green onions, chopped
1 tablespoon reduced-sodium tamari or soy sauce**
1 teaspoon toasted sesame oil
Chili-garlic sauce or sriracha, for serving (optional)
Best Lentil Soup
Ingredients:
¼ cup extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, lightly drained
1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups of water
1 teaspoon salt, more to taste
Pinch of red pepper flakes
Freshly ground black pepper, to taste
1 cup chopped fresh collard greens or kale, tough ribs removed
1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
Crispy Falafel
Ingredients:
¼ cup + 1 tablespoon extra-virgin olive oil
1 cup dried (uncooked/raw) chickpeas, rinsed, picked over, and soaked for at least 4 hours and up to 24 hours in the refrigerator
½ cup roughly chopped red onion (about ½ small red onion)
½ cup packed fresh parsley (mostly leaves but small stems are ok)
½ cup packed fresh cilantro (mostly leaves but small stems are ok)
4 cloves garlic, quartered
1 teaspoon fine sea salt
½ teaspoon (about 25 twists) freshly ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
Epic Vegetarian Tacos
Ingredients:
Essential components
Quick-pickled onions
Creamy avocado dip
Easy refried beans
8 corn tortillas
Recommended garnishes
Salsa verde
Shredded green cabbage (for extra crunch)
Crumbled Cotija or feta cheese
Chopped fresh cilantro
Lime wedges
Peanut Slaw with Soba Noodles
Ingredients:
Slaw
4 ounces soba noodles or whole wheat spaghetti
1 very small purple or green cabbage, sliced into quarters and core removed (about 16 ounces/6 cups shredded)
½ pound (about 12) Brussels sprouts, nubby ends removed, or additional cabbage (about 2 cups shredded)
4 carrots, peeled
1 bunch of green onions, trimmed and sliced into thin rounds
Peanut-sesame dressing
½ cup peanut butter
3 tablespoons white wine vinegar or rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons reduced-sodium tamari or other soy sauce
2 tablespoons honey or maple syrup
1 tablespoon finely grated fresh ginger
2 garlic cloves, pressed or minced
Garnish
Sprinkle of coarsely chopped peanuts
A handful of cilantro, coarsely torn
1 lime, sliced into wedges
Optional, for spice lovers: sriracha or chili-garlic sauce
Pinto Posole
Ingredients:
2 to 4 guajillo chili peppers*
2 tablespoons extra-virgin olive oil
1 large white onion, finely chopped
4 cloves garlic, pressed or minced
1 tablespoon ground cumin
½ cup (4 ounces) tomato paste
1 bay leaf
3 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) hominy, rinsed and drained
32 ounces (4 cups) vegetable broth
2 cups of water
½ teaspoon fine sea salt, to taste
¼ cup chopped cilantro, divided
1 lime, halved
Recommended garnishes: sliced avocado, shredded green cabbage, chopped radish, onion and/or jalapeño
Spicy Sweet Potato and Green Rice Burrito Bowls
Ingredients:
Green rice
3 tablespoons extra-virgin olive oil
1 ½ cups long-grain brown rice
3 cups vegetable broth
1 ½ cup baby spinach, lightly packed
½ cup cilantro (mostly leaves, stems are ok), lightly packed
1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
1 medium shallot, peeled and roughly chopped
1 garlic clove, peeled, roughly chopped
¼ teaspoon salt, more to taste
Sweet potatoes
2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
2 tablespoons olive oil
½ teaspoon smoked paprika
¼ teaspoon of sea salt
Seasoned black beans
2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
2 teaspoons ground cumin
½ teaspoon chili powder
1 teaspoon sherry vinegar or lime juice
Sea salt and freshly ground black pepper, to taste
Additional garnishes
¼ cup pepitas (green pumpkin seeds)
¼ teaspoon olive oil
1 avocado, pitted and sliced
Jarred mild salsa verde
Chopped cilantro
Crumbled feta (optional, not vegan)
Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
Ingredients:
Crispy baked tofu
1 (15 ounces) block of organic extra-firm tofu
1 tablespoon olive oil
1 tablespoon reduced-sodium tamari or soy sauce
2 teaspoons arrowroot starch or cornstarch
Peanut sauce
⅓ cup creamy peanut butter
2 tablespoons white wine vinegar or apple cider vinegar
2 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons honey or agave nectar or maple syrup
2 teaspoons toasted sesame oil
½ lime, juiced
2 garlic cloves, pressed or minced
Mango pico
2 ripe mangos, diced
1 medium red bell pepper, chopped
½ bunch (about 4) green onions, chopped
⅓ cup packed fresh cilantro leaves, chopped
1 jalapeño, minced
½ lime, juiced
¼ teaspoon salt
Everything else
1 small head of green cabbage (the smaller, the better) or bibb lettuce
2 tablespoons large, unsweetened coconut flakes* (optional)
2 tablespoons chopped peanuts (optional)
Kale, Black Bean & Avocado Burrito Bowl
Ingredients:
Brown rice
1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended)
¼ teaspoon salt
Lime marinated kale
1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces
¼ cup lime juice
2 tablespoons olive oil
½ jalapeño, seeded and finely chopped
½ teaspoon cumin
¼ teaspoon salt
Avocado salsa verde
1 avocado, pitted and sliced into big chunks
½ cup mild salsa verde (any good green salsa will do)
½ cup fresh cilantro leaves (a few stems are ok)
2 tablespoons lime juice
Seasoned black beans
2 cans black beans, rinsed and drained (or 4 cups cooked black beans)
1 shallot, finely chopped (or ⅓ cup chopped red onion)
3 cloves garlic, pressed or minced
¼ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
Garnish
Cherry tomatoes, sliced into thin rounds
Hot sauce (optional)
Veggie Black Bean Enchiladas
Ingredients:
2 cups homemade enchilada sauce
2 tablespoons olive oil
1 cup chopped red onion (about 1 small red onion)
1 red bell pepper, chopped
1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
1 teaspoon Frontier Co-op Ground Cumin
¼ teaspoon Frontier Co-op Ground Cinnamon
5 to 6 ounces baby spinach (about 5 cups, packed)
1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
1 cup shredded Monterey Jack cheese, divided
½ teaspoon salt, to taste
Freshly ground black pepper, to taste
8 whole-wheat tortillas (about 8” in diameter)
A handful of chopped cilantro, for garnishing
Best Vegetable Lasagna
Ingredients:
Veggies and spinach
2 tablespoons extra-virgin olive oil
3 large carrots, chopped (about 1 cup)
1 red bell pepper, chopped
1 medium zucchini, chopped
1 medium yellow onion, chopped
¼ teaspoon salt
5 to 6 ounces baby spinach
Tomato sauce (or substitute 2 cups prepared marinara sauce)
1 large can (28 ounces) diced tomatoes
¼ cup roughly chopped fresh basil + additional for garnish
2 tablespoons extra-virgin olive oil
2 cloves garlic, pressed or minced
½ teaspoon salt
¼ teaspoon red pepper flakes
Remaining ingredients
2 cups (16 ounces) low-fat cottage cheese, divided
¼ teaspoon salt, to taste
Freshly ground black pepper, to taste
9 no-boil lasagna noodles*
8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
Thai Red Curry with Vegetables
Ingredients:
1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
1 tablespoon coconut oil or olive oil
1 small white onion, chopped (about 1 cup)
Pinch of salt, more to taste
1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
2 cloves garlic, pressed or minced
1 red bell pepper, sliced into thin 2-inch long strips
1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
2 tablespoons Thai red curry paste*
1 can (14 ounces) regular coconut milk**
½ cup water
1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
1 tablespoon tamari or soy sauce***
2 teaspoons rice vinegar or fresh lime juice
Garnishes/sides: a handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
Lentil Baked Ziti
Ingredients:
Lentils*
1 tablespoon olive oil
1 red onion, chopped
¼ teaspoon salt
2 cloves garlic, pressed or minced
1 ¼ cups regular brown lentils, picked over for debris and rinsed
3 cups of water
Pasta and everything else12 ounces whole-grain ziti, rigatoni, or penne pasta
8 ounces (2 packed cups) grated part-skim mozzarella cheese, divided
Salt, to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes (omit if sensitive to spice)
23.5 ounces Newman’s Own Organics Marinara (plus 1 cup extra sauce, if you like extra-saucy ziti like me), divided
1 cup cottage cheese or ricotta cheese**
A handful of torn fresh basil leaves, for garnishing
Roasted Veggie Enchilada Casserole
Ingredients:
Roasted veggies
½ medium head of cauliflower, cut into ½-inch chunks
1 large sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
2 red bell peppers, cut into 1” squares
1 medium yellow onion, sliced into wedges about ½” wide
3 tablespoons extra-virgin olive oil, divided
1 teaspoon ground cumin, divided
Salt
Freshly ground black pepper
Remaining ingredients
2 ¼ cups (18 ounces) red salsa, either homemade or jarred*
½ cup chopped fresh cilantro, plus extra for garnish
9 to 10 corn tortillas**, halved
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
2 big handfuls (about 2 ounces) baby spinach leaves
2 cups shredded Monterey Jack cheese
Spaghetti Squash Burrito Bowls
Ingredients:
Roasted spaghetti squash
2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
2 tablespoons olive oil
Salt and freshly ground black pepper
Cabbage and black bean slaw
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
1 can (15 ounces) black beans, rinsed and drained
1 red bell pepper, chopped
⅓ cup chopped green onions, both green and white parts
⅓ cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
¼ teaspoon salt
Avocado salsa verde
¾ cup mild salsa verde, either homemade or store-bought
1 ripe avocado, diced
⅓ cup fresh cilantro (a few stems are ok)
1 tablespoon fresh lime juice
1 medium garlic clove, roughly chopped
Optional garnishes: chopped fresh cilantro, crumbled feta, and/or seasoned toasted pepitas (not shown)
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