Vegetable bolognese recipe made with mushrooms, carrots, celery, garlic, and onion. A delicious meatless vegetarian "meat" sauce recipe.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 8 oz sliced baby bella mushrooms, rinsed and patted dry 5 oz golden oak shitake mushrooms, rinsed and patted dry 3 celery stalks, ends cut off and cut into 3 pieces each 4 medium carrots, peeled and cut into 3 sections each 10 cloves of garlic * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Add baby bella and shitake mushrooms to a food processor and either pulse or shred, until minced
Transfer mushrooms to a large skillet or dutch oven
Add celery chunks, carrot chunks, garlic cloves, and onion pieces to the food processor and pulse/shred
These Vegetarian Quesadillas are the best quick weeknight dinner or lunch! Filled with black beans, sweet potato and avocado these are healthy and delicious!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 Medium Flour Tortillas 1 Large Sweet Potato 2 Avocados 1/2 Cup Black Beans Rinsed and Drained 1/4 Cup Corn Rinsed and Drained * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Use a fork to poke several holes into the sweet potato and drizzle with 1 tsp olive oil. You can also sprinkle with a small amount of salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 minutes or until very tender.
Dice jalapeno and peppers removing the ribs and seeds. Add diced peppers and jalapeno i(f using) to a large pan and cook until tender, about 5-7 minutes. Then add black beans, corn and taco seasoning and stir to combine cooking another 3 minutes. Pour into a bowl and set aside.
Lightly spread butter over one side of the tortilla. On the other side spread about 3 tbsp of sweet potato over the tortilla. Next mash half of an avocado over the sweet potato. Add about 1/4 cup of the veggie/bean filling over the top of the avocado. Finally sprinkle a generous amount of cheese over top.
Broccoli tofu stir fry recipe made in just one pan. A healthy alternative to takeout in a rich garlicky sauce with fresh broccoli
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 8 oz package of cubed tofu 3 tablespoons cornstarch 10 cloves of garlic, minced 1/4 cup finely chopped fresh ginger 9 cups fresh broccoli florets * CLICK TO SEE FULL INGREDIENTS *
Baked “nests” made with spaghetti squash are filled with perfectly cooked eggs and are a delicious, healthy, warm breakfast. The “nests” come out of the oven with crispy bits on top and tender centers - like the squash version of hash browns.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 (3 lb) Spaghetti Squash, cooked, squash strands removed 8 Eggs Chopped fresh herbs, for serving (optional) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 425 degrees F.
Spray a sheet pan with nonstick cooking spray or line it with a Silpat mat or parchment paper.
Divide spaghetti squash strands into eight portions and spread out on prepared baking sheet.
Seriously the best veggie lasagna! This lasagna recipe is packed with bell pepper, zucchini and carrots, sautéed until golden and tender on the edges. Recipe yields one 9″ lasagna, enough for 8 slices.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 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 * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat the oven to 425 degrees Fahrenheit.
To prepare the veggies: In a large skillet over medium heat, warm the olive oil over medium heat. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
Norwegian Vegetarian Meatballs Recipe By acouplecooks.com
his Norwegian Vegetarian Meatballs recipe is a healthy plant based dinner featuring baked chickpea meatballs in a delicious vegetarian gravy.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil, plus more for brushing 3 cups frozen mixed vegetables (corn, carrots, peas and green beans) 15-ounce can chickpeas 1 teaspoon garlic powder 1 teaspoon smoked paprika * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Bring a large pot of salted water to a boil. Meanwhile, arrange a rack in the middle of the oven and heat to 425°F. Coat a 9x13-inch baking dish with cooking spray; set aside.
Add the pasta to the water and cook until al dente, about 9 minutes or according to package directions. Meanwhile, place the ricotta cheese, milk, Parmesan, garlic, salt, and pepper in a blender and blend until very smooth; set aside.
Drain the pasta and return to the pot. Add the tomatoes, corn, and ricotta sauce and stir until thoroughly combined. Transfer to the baking dish. Cover tightly with foil.
Creamy Ricotta Corn and Tomato Baked Ziti By thekitchn.com
With a blender ricotta sauce, tomatoes, and corn, this is the freshest casserole you'll taste all summer.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: Cooking spray 1 pound dried penne or ziti pasta 15 to 16 ounces whole-milk ricotta cheese 2 cups whole milk 1/2 grated grated Parmesan cheese * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Bring a large pot of salted water to a boil. Meanwhile, arrange a rack in the middle of the oven and heat to 425°F. Coat a 9x13-inch baking dish with cooking spray; set aside.
Add the pasta to the water and cook until al dente, about 9 minutes or according to package directions. Meanwhile, place the ricotta cheese, milk, Parmesan, garlic, salt, and pepper in a blender and blend until very smooth; set aside.
Drain the pasta and return to the pot. Add the tomatoes, corn, and ricotta sauce and stir until thoroughly combined. Transfer to the baking dish. Cover tightly with foil.
Easy Vegetable Chickpea Curry By runningonrealfood.com
This simple curry makes a great go-to weeknight dinner. Use whatever veggies you have on hand, throw everything in the pan, simmer in coconut milk and you’re done! Serve with rice for a complete meal.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 19 oz. can chickpeas, drained and rinsed (330 g, approx. 2.5 cups) 2 bell peppers, any color, thinly sliced (approx. 250 g) 4 cups chopped broccoli (approx. 300 g) 1 medium white onion (300 g, approx. 2 cups) 3 cloves garlic, minced (or 1 tsp garlic powder) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Add all the veggies to a wok or large skillet, add a splash of water and cook over medium-high heat for a few minutes.
Add everything else and cook for 7-8 minutes until the veggies are al dente or cooked to your liking.
Serve with brown rice, quinoa or noodles of choice and topped with fresh cilantro.
Oh, so delicious Vegan Wellington recipe made with lentils, sunflowers, and more yummy ingredients.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 frozen puff pastry sheet 1 large carrot peeled and chopped 1 large celery stalk chopped 2 tsp vegan butter or oil or 1/4 cup veg stock 2/3 cup dry lentils green or brown * CLICK TO SEE FULL INGREDIENTS *
Instructions:
et the puff pastry out to thaw.
In a medium-sized pot, saute the carrots and celery in the vegan butter/oil or vegetable stock until tender.
Add in the lentils, water, bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and pepper.
Hearty Tuscan Soup – charred tomatoes make this soup a little smoky and sweet. And it only tastes 10 minutes to prep!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 tablespoons extra virgin olive oil 15 ounces cannellini beans (drained) 15 ounces can fire roasted diced tomatoes 1/3 cup dry elbow macaroni 1 medium onion (finely chopped) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a large pot over high heat, add olive oil, garlic, thyme and onions and cook for 3-4 minutes, until onions are translucent.
Add all other ingredients – except the macaroni – and bring to a boil.
Reduce to a simmer, cover and cook for 10 minutes.
Learn how to make vegetable fried rice—it’s a simple and satisfying dinner! This vegetarian recipe features extra vegetables and brown rice. Recipe yields 2 large or 3 moderate servings (I think you could double it if you have a large enough skillet, but you might not get as much caramelization on the edges of the veggies and rice).
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 1 ½ teaspoons + 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) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
Vegetarian Teriyaki Burgers By hellolittlehome.com
These Vegetarian Teriyaki Burgers are packed with protein and bursting with flavor!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1/4 cup quinoa 3 teaspoons extra virgin olive oil, divided 1 small onion, finely chopped 1 small red pepper, finely chopped 1 tablespoon minced fresh ginger * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Bring a small pot of salted water to a boil.
Add quinoa and cook until tender, about 10 to 15 minutes. Drain and set aside.
Heat 1 teaspoon olive oil in a small skillet over medium-high heat.
Sun Dried Tomato And Mushroom Pasta In A Garlic And Basil Sauce By juliasalbum.com
Italian-style pasta made with easy ingredients. Mushrooms and sun-dried tomatoes go exceptionally well together in this easy creamy pasta dish.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil 8 oz mushrooms sliced 3 garlic cloves minced 3.5 oz sun-dried tomatoes diced 2 cubes chicken bullion (use Vegetarian * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
Vegan Cabbage Rolls with Lentils & Brown Rice By letstalkvegan.today
This is my grandma's traditional cabbage roll recipe, but of course veganized! They are easy to make, relatively cheap, & will leave you with some leftovers great for lunches.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 head Savoy cabbage steamed 1 cup brown rice cooked 1 cup lentils cooked 2 large tomatoes diced 1 stalk celery sliced * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Cook the rice according to the package, but leave just undercooked.
Cook the lentils according to the package, also a little undercooked.
Add the diced tomatoes, sliced clery and mushrooms to a large mixing bowl.
Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce By thissavoryvegan.com
These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1 lb potatoes chopped 1 tbsp olive oil 1 bell pepper chopped 2 tbsp taco seasoning 15 oz can black beans drained and rinsed * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes.
Heat olive oil in a pan over medium-high heat. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.** Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula – if crispy, flip and cook for an additional 5 minutes.
While the potatoes are cooking add the black beans and refried beans to a pan over medium heat. Stir to combine. Once heated through, turn heat to low.
Cheesy Garlic Parmesan Spinach Spaghetti Squash By peasandcrayons.com
This crazy delicious garlic parmesan spaghetti squash is one of the most popular recipes on Peas and Crayons -- and for good reason too!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 medium spaghetti squash (approx. 2-3lbs) 2.5 TBSP minced garlic 1 tsp avocado oil or olive oil 5 oz fresh spinach chopped 1/2 cup heavy cream * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Pre-heat oven to 400 degrees F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
Greek Potato Hash - A quick and simple dish to serve as a main course or as a side.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 17.5 oz (500g) potatoes washed and chopped into good sized chunks (new potatoes/maris pipers/red skin potatoes are all a good choice) 3 tbsp olive oil 1/2 a red onion peeled and sliced thinly 2 cloves of garlic peeled and crushed/grated 1 tsp dried oregano * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Place your potatoes in a medium pan, cover with cold water and bring to the boil. Boil for 10-13 minutes until the potatoes are soft and tender but not mushy. PRO TIP You can test this by pushing a table knife into a potato; it should slide in easily without the potato disintegrating.
Drain the potatoes using a colander. Leave them in the colander for a minute to release steam, so that the excess moisture evaporates.
Take a large frying pan/skillet. Heat up the olive oil until hot and carefully add in the potatoes (the oil can spit a bit. Crush the potatoes slightly using the back of a fork. Fry the potatoes for about 6-8 minutes, turning every couple of minutes until you get a nice brown crust on them.
Vegan Stuffed Shells with Spinach Cream By biancazapatka.com
These Vegan Stuffed Shells filled with Spinach and dairy-free Cream is such a great comfort food, which is plant-based and healthy. It’s incredibly delicious, creamy, flavorful and easy to make.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 7 oz jumbo pasta shells (gluten-free, if needed) (200 g) 1 onion diced 1 clove of garlic chopped 1 tbsp olive oil 2 tbsp tomato paste * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Cook the pasta shells according to the packaging instructions until al dente. Drain and set aside, afterwards.
Briefly fry onions and garlic in hot oil until glassy and lightly browned. Stir in the tomato paste and tomato passata. Add oregano, salt, pepper and sugar to taste. Cook for about 5 minutes on low heat, stirring occasionally. Then fill the tomato sauce in a baking dish, so the buttom is covered.
In a large pan, sauté spinach for 3-4 minutes until collapses. Drain water from the spinach using a colander. (You'll be left with about 1 1/2 cups of cooked down spinach.)
The perfect vegetarian swap for ground beef tacos! Same amount of protein, 1/2 the fat and zero cholesterol.
Yield: 1 Servings
Ingredients: 2 cups lentils, cooked (from 1 cup dry lentils) 1 white onion, finely diced 1 tbsp. olive oil 1–2 garlic cloves, minced (What can I say? I’m Italian, I throw garlic into every dish. If that’s weird for you in taco filling, omit it) 1/4 cup of vegetable broth * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a large frying pan over medium high heat, sweat the onion in 1 tbsp. oil. Stir frequently, about 4-5 minutes until the onion is translucent. Add the garlic and spice mixture and cook for another minute or two, stirring frequently. You don’t want to burn the spices just crank up the flavor by cooking them.
While you are cooking this, warm the tortillas. You can do this in the oven or microwave. I just place them on the burner behind my frying pan and let them warm up while I cook the filling, this way I don’t have to turn on the oven.
Add the lentils and stir to combine. Add the vegetable broth and using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Cook another few minutes until hot. If the lentils start to dry out, add another tbsp. or two of vegetable broth (can also use salsa here)
