Contrary to popular beliefs, the vegetarian diet today is not boring or tasteless at all. In fact, today the vegetarian diet is tastier than ever. Leaving meat out of a diet doesn’t reduce the meal to mere grass in your front yard. A vegetarian diet has so many perks that everyone should get a chance to enjoy. However, if you are among the many who don’t know where to begin, fret not! The vegetarian katsu curry is a quick and easy vegetarian recipe for you to start with. In addition, here are 5 more tasty vegetarian opinions to try out.

Yummy Vegetarian Recipes

Vegetarian fajitas

Vegetarian fajitas

Prep Time: 5 minutes

Cooking Time: 10 minutes

Ingredients

  • 2 tablespoons of sour cream
  • 400g of drained black beans
  • 1 sliced avocado
  • 4 large flour tortillas
  • A handful of finely chopped coriander

Fajita Mix

  • 1 lime juice
  • 1 yellow, 1 red pepper cut into strips
  • ½ teaspoon of ground cumin
  • 1 tablespoon oil
  • ½ teaspoon of smoked paprika
  • 1 red onion cut into thin wedges
  • ½ teaspoon of chili powder
  • 1 glove of crushed garlic

Preparation

  1. Prep the fajita mix by slicing three strips of each color of pepper then put them aside.
  2. In a large frying pan, heat the oil and fry the onion wedges and the remainder of the pepper stipes till they start to brown around the edges.
  3. Allow the mixture to cool slightly before tipping the chopped pepper slices and garlic then cook for another minute.
  4. Now pour in the spices and cook further until nice and fragrant.
  5. Immediately after, pour half of the lime juice over the mixture and finish off with the seasoning.
  6. Transfer to a separate dish leaving any juices behind. Be sure to keep warm.
  7. Using the same pan, tip in the black beans before a generous portion of seasoning and the remainder of the lime juice atop.
  8. Stir continuously for 1 minute before adding the coriander and stir further.
  9. Finally, warm the tortillas, serve each slice with a generous amount of fajita mix, black beans, and sour cream.

Gnocchi With Mushrooms And Blue Cheese

Gnocchi with mushrooms and blue cheese

Prep Time: 10 minutes

Cooking Time: 10 minutes

Ingredients

  • A handful of finely chopped parsley
  • 2x400g of packed gnocchi
  • 150g pack of Danish creamy blue cheese
  • 1 tablespoon of olive oil
  • 2 large cloves of chopped garlic
  • A knob of butter
  • 500g small and sliced Forestière or Portobello mushrooms
  • 1 roughly chopped onion

Preparation

  1. Boil some water in a large pan and cook the gnocchi according to the instructions of the pack.
  2. You will know they are ready once they float atop. Drain and put aside.
  3. Now heat the butter and oil in a frying pan with a lid.
  4. Throw in the onions and the mushrooms and cook for 1 minute under high heat.
  5. Reduce the heat to medium, cover the frying pan with the lid and cook further for an additional 5 minutes stirring a few times.
  6. Now throw in the mushrooms and cook for 2 minutes before stirring in the gnocchi.
  7. Scatter over parsley and blobs of cheese

Sweetcorn And Courgette Fritters

Sweetcorn and courgette fritters

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

  • Mixed leaves for serving
  • 200g can of drained sweet corn
  • 1 tablespoon of vegetable oil
  • 2 finely chopped spring onions
  • Juice 1 lime
  • 50g of grated courgette
  • 4 tablespoons of sweet chili sauce
  • 1 tablespoon of smoked paprika
  • 40ml milk
  • 50g of self-raising flour
  • 5 eggs, 4 for poaching, and 1 beaten

Preparation

  1. In a mixing bowl, combine and mix courgette, paprika, milk, beaten egg, spring onions, some seasoning, and flour.
  2. Bring some water to a boil. Meanwhile, mix the lime juice and chili sauce in a small bowl and set aside.
  3. Now heat the vegetable oil in a pan and scoop 4 burger size mounds of the fritters into the pan. If your pan is not large enough you may need to do so in batches.
  4. Once the bottom side is browned, then go ahead and flip to the other side and cook for an additional 3 minutes until it turns brown as well.
  5. In the meantime, poach the eggs in the boiling water for 2-3 minutes until it’s cooked but the yolk is still runny.
  6. For serving, top each fritter with a poached egg, mixed veggies on the side, and a drizzle of the chili dressing.

Coconut And Squash Dhansak

Coconut and squash dhansak

Prep Time: 5 minutes

Cooking Time: 15 minutes

Ingredients

  • 150ml of coconut yogurt
  • 1 tablespoon of vegetable oil
  • 200g bag of baby spinach
  • 500g of butternut squash peeled and chopped to bite sizes
  • 400g of drained lentils
  • 100g of chopped frozen onions
  • Mini naan bread for serving
  • 4 tablespoons of mild curry paste
  • 400g can of light coconut milk
  • 400g of chopped tomatoes

Preparation

  1. Bring the vegetable oil to heat in a large pan. Go ahead and put the squash in a bowl with a splash of water.
  2. Now put the bowl in a microwave and cook the squash until nice and tender.
  3. Toss the onions in the heated oil and cook for 2 minutes until nice and brown.
  4. Add the tomatoes, coconut milk, and curry paste and let everything simmer for 10 minutes until the curry thickens.
  5. Warm the naan in a toaster or oven.
  6. Now drain any remaining liquid from the squash before adding it into the curry sauce together with lentils, some seasoning, and spinach. Allow the mixture to simmer for an additional 5 minutes.
  7. Serve and enjoy with the warm naan on the side and some extra yogurt as well.

Kale Pesto

Kale pesto

Prep time: 10 minutes

Cooking Time: No cook

Ingredients

  • Spaghetti for serving
  • 85g of toasted pine nut
  • Juice from 1 lemon
  • 85g of vegetarian cheese of your choice. Coarsely chopped and extra for serving
  • 85g of kale
  • 3 cloves of garlic
  • 75ml olive oil
  • 75ml of extra virgin olive oil and more for serving

Preparation

  1. Combine the toasted pine, kale, cheese, garlic, and oils in a food processor and blitz into a paste.
  2. Add seasoning according to taste.
  3. Stir the hot spaghetti through the seasoned paste and top with the remainder of the cheese and extra virgin olive oil.
  4. Serve and enjoy while warm.
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