It’s a great idea to do away with meals at some time of your entire life. Getting yourself the right healthy vegetarian recipes is the only best thing you need to enjoy your meat-free holidays.
Being a vegetarian can be quite interesting. You have the whole day smacking your lips on delicious bits of fresh leaves and veggies. You would, at least, not be stressed with the arduous task of chewing a mouthful of meats all day long!
Quite amusing? Yes, it is. In this article, we have carefully mapped out 7 of the best and healthy vegetarian recipes that you will want to cook again and again.
Lentil Casserole with kidney beans simmered in diced tomatoes and lots is a beautiful family favorite. It’s just a symbol of taste and proper nutrition.
- 2 tablespoons olive oil,
- 1 can kidney beans,
- 1 clove garlic,
- 1 finely diced rib celery,
- 1 diced onion,
- 1 can diced tomatoes,
- 1 can lentils,
- 1 1⁄2 cups shredded cheddar cheese,
- 2 tablespoons of freshly chopped fresh rosemary,
- Salt and pepper.
- Start by heating a large pot over medium heat and add the olive oil.
- When the oil is hot, add the diced celery and onions to the pot and saute for 2-3 minutes.
- Along with the rosemary and garlic, add the drained beans, lentils, and diced tomatoes to the pot.
- Then season with salt and pepper.
- Bring the pot to a boil, then reduce the temperature to low when it starts boiling and simmer for 20 minutes.
- Set your oven to broil on high and pour lentil and bean mixture into a small casserole dish and cover with the shredded cheese.
- Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.
Another of our healthy vegetarian recipes is the rich veggie chili with beans.
- 2 tablespoons oil,
- 4 cloves of garlic, finely minced,
- 1–3 tablespoons chili powder,
- 1 large onion, diced,
- 2 tablespoons of cumin,
- 1 teaspoon oregano,
- 2 diced medium carrots,
- 3 diced celery stalks,
- 2 teaspoons of chili flakes,
- 2 diced bell peppers,
- 2 cans of whole tomatoes,
- 2 cans of beans, drained and rinsed,
- 2 cups of frozen corn,
- Cheddar cheese, cilantro, diced avocados, or green onion. (all optional)
- Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add oregano, cumin, chili powder, and chili flakes. Stir for about 30 seconds.
- Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and simmer. Once the chili begins to simmer, reduce the heat to medium-low.
- Continue to cook the chili for 20 minutes, stirring occasionally. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
- Put salt to taste.
- Serve with any of the optional ingredients for toppings.
Butternut Squash Curry
Prepare butternut squash curry is a pleasant meal, both at sight and taste, especially with the tomatoes steamed. Get your ingredients below;
- 1 large butternut squash, peeled,
- 2 limes, cut into wedges,
- 1 red onion, cut into chunks
- 2–3 red chilies,
- 50g fresh ginger,
- 15g of fresh turmeric,
- 1 tablespoon of ground coriander,
- ½ tablespoon of ground cinnamon,
- 2 halved garlic cloves,
- 1 tablespoon sea salt flakes,
- 2 tablespoon coconut oil or vegetable oil,
- 400ml tin coconut milk,
- 350ml vegetable stock,
- 400g tin chopped tomatoes,
- 300g black rice, to serve,
- Handful coriander,
- 500g sweet potatoes.
- Put the onion, chilies, turmeric, garlic, ground coriander, cinnamon, ginger, and salt into a food processor and blend to a paste, or use a stick blender and a bowl.
- Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, fry the paste for about 1 minute, stirring well.
- Carefully scrape off the creamy top of the coconut tin into the paste, stirring over the heat for about 4 minutes.
- Meanwhile, cook the rice according to packet instructions.
- Then add the rest of the tin of coconut milk, sweet potato, tinned tomatoes, stock potato, and squash. Stir well, bring to the boil and, turn down the heat when it starts bubbling, put the lid on, and simmer for 40–50 minutes or until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes.
- Serve with the rice and put chopped coriander and lime wedges on the table for sprinkling and spritzing.
Chickpea is a family favorite against all odds. It’s creamy, sweet, and nutritious. Loaded with a plethora of ingredients, it’s the perfect Fall and Winter comfort meal!
- 3/4 cups dried chickpeas,
- 2 tablespoons olive oil,
- 1 chopped stalk celery,
- 1 chopped potato,
- 1/2 onion,
- 1 garlic clove,
- 1 can tomatoes plate,
- 3 cups water,
- 1/2 teaspoon basil,
- 1/2 teaspoon oregano
- 2 tablespoons fresh parsley,
- 1 1/2 cups cooked pasta,
- Hot pepper flakes,
- 1/2 teaspoon salt.
- In a large pot add olive oil, minced onion, garlic, and celery, sautee on medium heat for 3 minutes.
- Then add potatoes, chickpeas, tomatoes, water, and spices simmer on low/medium until tender and thickened.
- In the last 15 minutes cook the pasta until al dente, then drain well.
- Remove half the cooked soup and blend until smooth. Return to the pot, add the pasta, and heat until hot.
- Serve with freshly grated parmesan cheese if desired.
Making our list of healthy vegetarian recipes is the delicious tomato risotto. Below are the ingredients;
- 2 cups cherry tomatoes,
- 1 tablespoon tomato paste,
- 1 chopped medium onion,
- 5 cups low-sodium chicken broth,
- 2 tablespoon extra-virgin olive oil,
- 3 garlic cloves, thinly sliced,
- 2 tablespoon unsalted butter,
- ¼ tablespoon freshly grated nutmeg,
- 1 cup of carnaroli rice,
- Kosher salt,
- 2 oz finely grated Parmesan,
- Freshly ground black pepper.
- In a saucepan and over medium-low heat, bring broth to a simmer.
- Meanwhile, heat 2 tablespoon oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring for 1 minute or until softened. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to the pan.
- Add tomatoes and nutmeg and cook for 2 minutes or until tomatoes begin to burst, stirring occasionally.
- Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, for 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed for 10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed.
- Add butter, grated Parmesan, and remaining 1 cup broth and cook for 5 minutes or until risotto becomes very creamy, stirring at intervals.
- Taste and season with more salt if needed.
- Top with shaved Parmesan and lots of pepper and drizzle with more oil.
- Serve and enjoy!
Have you ever tried avocado wrapped up with its sweetness? Here is an opportunity as we have included it in our healthy vegetarian recipes, just for you!
- 300g pack Quorn chicken-style pieces,
- 1 halved avocado,
- ½ tablespoon mild chili powder,
- 1 chopped garlic cloves,
- 1 tablespoon olive oil,
- Squeezed lime juice,
- 2 seeded wraps,
- 1 roasted red pepper,
- Few sprigs of coriander.
- Mix the chicken-style pieces with lime juice, chili powder, and garlic.
- Heat the oil in a non-stick frying pan and then fry the pieces for a couple of minutes, while you warm the wraps per the pack instruction.
- Squash half an avocado onto each wrap, add the peppers to the pan to warm them through. Then pile onto the wraps with the chicken-style pieces, and sprinkle over the coriander.
- Roll up, cut in half, and eat with your fingers.
Pasta Primavera is a veggie-packed meal with an appetizing flavor and aroma. It’s just would make this list of healthy vegetarian recipes because of its features.
- 10 oz. dry Pasta,
- 1/4 cup olive oil,
- 1 medium yellow squash, sliced,
- 1 medium zucchini, sliced,
- 1/2 medium red onion, sliced,
- 1 large carrot, peeled and sliced,
- 2 cups broccoli florets,
- 2 tablespoon dried Italian seasoning,
- 1/2 cup pasta water,
- 1/2 cup shredded parmesan,
- 1 medium sliced red bell pepper,
- 3 – 4 minced garlic cloves,
- 1 cup grape tomatoes,
- 2 tablespoon chopped fresh parsley,
- 2 tablespoon fresh lemon juice,
- Boil water in a large pot. Cook pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
- Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Add red onion and carrot and saute for 2 minutes.
- Add broccoli and bell pepper then saute for 2 minutes.
- Add squash and zucchini then saute 2 – 3 minutes or until veggies have nearly softened.
- Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
- Pour veggies into the now-empty pasta pot or a serving bowl, add drained pasta, and drizzle in lemon juice. Season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
- Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
The Bottom Line
Remember we have got your desires covered per this list of healthy vegetarian recipes, only you have the power to purge put the vegetarian in you by adhering to them. They are fast, easy, and nutritious.