Tasty and satisfying 50 vegetarian dinner recipes for any occasion - Сабадырь Алексей

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 youre 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, youll never have to sacrifice flavor for convenience.

With «50 Dinner Recipes for Vegetarians,» youll never have to worry about getting bored with your dinner options again. Whether youre 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!

Shepherds pie with mushrooms and lentils

Ingredients:

In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 2025 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 57 minutes, until they begin to soften.

Stir in the mushrooms, thyme, and rosemary and cook for another 57 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 2530 minutes, until the mashed potatoes are golden brown and the filling is bubbling around the edges.

Remove from the oven and let the shepherds pie cool for a few minutes before serving.

Serve hot and enjoy your hearty and delicious shepherds 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 57 minutes until they start to soften.

Add the minced garlic, chili powder, and cumin to the pot, and stir for 12 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 2030 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:

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 2025 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 2025 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:

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 3040 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

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 4045 minutes, or until the squash is tender and the flesh easily shreds into strands with a fork.

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 12 minutes.

Pour in the crushed tomatoes and add the dried oregano and basil. Season with salt and pepper to taste. Simmer the sauce for 1015 minutes, stirring occasionally.

Once the squash is done, use a fork to scrape the flesh into strands. Divide the squash strands among serving plates and top with the marinara sauce. Sprinkle with grated Parmesan cheese, if using, and serve hot.

Preheat your oven to 375° F (190° C).

Cut the tops off of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.

In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional 2 minutes.

Add the ground beef or turkey to the skillet and cook until it is no longer pink. Drain any excess fat.

Stir in the cooked rice, diced tomatoes (with their juices), oregano, basil, salt, and pepper. Let the mixture simmer for 510 minutes.

Spoon the meat and rice mixture into the bell peppers, filling them to the top.

Sprinkle the shredded mozzarella cheese on top of each pepper.

Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Remove the stuffed bell peppers from the oven and let them cool for a few minutes before serving.

Instructions:

Preheat the oven to 400° F (200° C). Place the eggplant and potato slices on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast in the oven for 2025 minutes, or until tender and slightly browned.

In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the onion and garlic and sauté until softened. Add the bell pepper and zucchini and cook for another 5 minutes.