Best Vegetarian Recipes
Let’s be honest, there are never enough weeknight recipes, especially the quick kind. That’s why we thought it would be great to share our private stash of vegetarian recipes. They are warm and comforting but fresh and rich in nutritious vegetables.
They are exactly what you need. So if you’re looking for quick and delicious vegetarian recipes, you’ve come to the right place. We have carefully curated all the recipes on the list, picking only the best (as you can imagine, we have A TON of options). Also, keep an eye on the other sweet and tasty recipes we’ve got because they’re definitely worth trying!
Caprese Pasta Salad
If you’re worried about that stash of tomatoes in your pantry that will turn bad in a couple of days, hurry up and try this recipe! It’s super easy to do, and you’ll end up with a burst of cherry tomato pasta dish with some mozzarella balls, fresh basil leaves, and a tiny splash of white balsamic vinegar that will delight your senses!
It’s super easy to pack it for lunch the next day, so try it tonight!
- 2 cups whole grain fusilli or whatever type of pasta you prefer (but I wouldn’t recommend tagliatelle or spaghetti)
- one-third of extra-virgin olive oil
- 2 pints of grape tomatoes, or cherry
- half a teaspoon of fine sea salt
- 8 ounces mozzarella pearls, or one big mozzarella ball (but you need to tear it into smaller pieces)
- 3-4 leaves of fresh basil, finely chopped
- 3 teaspoons white balsamic vinegar (but it also works with regular balsamic vinegar)
- In a large pot with salted water, boil and cook the pasta until it gets al dente, as the instructions on the package show. Then, drain the pasta and set it aside. In a non-reactive skillet, combine the olive oil, tomatoes, and salt, and cook them over medium heat. Cover the skillet, but remember to stir occasionally, until you notice that the tomatoes burst out of their skins and the olive oil becomes red (because of the tomatoes).
- Remove the skillet from the heat and continue to stir, adding the cooked pasta too. Let the mixture cool down for 5 minutes, during which you can chop the basil. As we don’t want the cheese to completely melt on contact, we need to wait until the pasta is lightly warm.
- Now, stir the mozzarella and basil into the dish. Then, add some vinegar and salt, depending on how you want it. It probably won’t taste spectacular just yet, that’s why you should let the mixture rest for another 20 minutes, so the pasta can fully absorb all the delicious sauce. This salad can stay in your refrigerator for up to 4 days.
Spaghetti Squash Burrito Bowls
What about some hearty burrito bowls that are made with the ideal base of roasted spaghetti squash? These are such delicious dinner options!
- 2 medium spaghetti squash, cut in half and with their seeds removed
- 2 tablespoons olive oil
- salt and black pepper
- 2 cups purple cabbage, carefully sliced and roughly chopped into 2-inch long pieces
- 15 ounces black beans, rinsed and drained
- 1 red bell pepper, chopped
- one-third of a cup of chopped green onions (green and white parts)
- one-third of a cup of chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice, depending on the taste
- 1 teaspoon olive oil
- ¾ cup salsa verde, preferably homemade
- 1 ripe avocado, diced
- one-third of a cup of fresh cilantro
- 1 tablespoon fresh lime juice
- 1 garlic clove, carefully chopped
- optional garnish: crumbled feta
- Roasting the spaghetti squash: prepare the oven at 400 degrees Fahrenheit, and then line a baking sheet with parchment paper. On the baking sheet place the halved spaghetti squash with some olive oil.
- Sprinkle the insides of the squash with black pepper and salt. Then, turn them over so the insides are facing down. Roast them for around 60 minutes, until the flesh can be easily pierced through with a fork.
- In the meantime, assemble the slaw: in a mixing bowl, mix the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil, and salt. Toss to combine and then let them marinate.
- For the salsa verde: in the bowl of a blender, add the avocado, salsa verde, cilantro, lime juice, and then garlic. Blend everything until the mixture is very smooth.
- To assemble everything, use a fork to separate the flesh of the spaghetti squash. Divide the slaw into each squash “bowl”, and add a big dollop of avocado salsa verde. Finish the recipe by adding another sprinkle of pepper, cilantro, and even a bit of crumbled feta.
Vegetarian Tortilla Soup
Have you ever tried cooking homemade tortilla soup? Trust me, it’s even better than the restaurant versions you probably tried already.
The official name of this soup is “Posole”, but you can call it however you prefer. It’s probably one of the most filling, spicy, and delicious things you could try!
- 2 mild dried chili peppers or 1 teaspoon of chili powder, for the taste
- 1 can (15 ounces) crushed tomatoes, fire-roasted (if you have the option)
- 2 tablespoons and 2 teaspoons extra-virgin olive oil
- 1 large yellow or red onion
- 1 medium red bell pepper, carefully chopped
- ¼ teaspoon salt
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 cans of black beans, rinsed and drained
- 4 cups of veggie broth
- 4 corn tortillas, cut into 2-inch long
- ¼ cup of fresh cilantro, finely chopped
- 1 to 2 tablespoons lime juice
- black pepper, depending on the taste
- If you use dried chili peppers, just toast them in a dry skillet over medium heat. Toast until it’s fully fragrant and turns darker all over. Then, set aside until peppers cool enough to handle, then roughly chop them, discard the seeds and then stem. Combine the canned tomatoes, and then add the chopped peppers in the blender, and blend everything until it turns smooth.
- In a medium Dutch oven or a soup pot, add 2 tablespoons of olive oil over medium heat. Add some onion, bell pepper, and salt. Cook and stir occasionally, until the onion gets tender and translucent. Add some garlic and cumin, and then cook until fragrant. Add the tomato-chili pepper blend, and then cook for a minute, to obtain the best flavor.
- Then, add the beans and broth, and stir to combine all the flavors. Raise the mixture to medium-high and then bring the mixture to a simmer, then reduce the heat and keep on simmering for 30 minutes.
- In the meantime, preheat the oven to 400 degrees Fahrenheit to make the crispy tortilla strips. Line a baking sheet, where you will toss the tortilla strips with 2 teaspoons of olive oil and a little sprinkle of salt until it’s evenly coated. Bake until the strips are crispy and start turning gold. Stir most of the cilantro into the soup.
Spicy Kale and Coconut Fried Rice
This particular recipe turned my one-year-old baby niece into an avid kale fan! I know, right? However, my entire family loves this recipe. If you haven’t tried it yet, what are you waiting for?
- 2 tablespoons coconut oil or avocado oil
- 2 eggs, whisked together with some salt
- 2 big cloves of garlic, minced
- ¾ cup chopped green onions
- 1 cup chopped veggies: bell pepper, carrot, and Brussels sprouts
- 1 medium bunch of kale
- ¼ teaspoon fine sea salt
- ¾ cup large, unsweetened coconut flakes
- 2 cups cooked brown rice
- 2 teaspoons reduced-sodium soy sauce (or tamari, as an alternative)
- 2 teaspoons chili garlic sauce
- 1 lime
- fresh cilantro
- Heat a large wok or a non-stick frying pan over medium-high heat. Add 1 teaspoon oil, pour the eggs, and cook, stirring frequently, until the eggs are fully scrambled. Transfer the eggs to an empty bowl.
- Add 1 tablespoon oil to the pan and then some garlic, green onions, and optional veggies. Cook until fragrant or until the veggies are tender while stirring frequently. Add the kale and the salt. Keep on cooking until the kale is wilted and tender, stirring frequently, for up to 2 minutes. Transfer the contents to your bowl of eggs.
- Add the other 2 teaspoons of oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, up to 30 seconds. Then, add the rice to the pan and cook, while stirring occasionally, until the rice is hot.
- Pour everything back into the pan, and break the scrambled egg with a spatula or spoon. Once everything is warmed, remove the pan from the heat.
- Add some tamari, chili garlic sauce, and juice from half a lime. Stir everything to combine. Taste, and if it doesn’t taste amazing yet, add another teaspoon of tamari or a pinch of salt.
- Slice the rest of the lime on wedges, then divide the fried rice into individual bowls. Garnish with additional lime and then sprinkle torn cilantro leaves, with some chili garlic sauce and soy sauce.
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