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
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
- Prep the fajita mix by slicing three strips of each color of pepper then put them aside.
- 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.
- Allow the mixture to cool slightly before tipping the chopped pepper slices and garlic then cook for another minute.
- Now pour in the spices and cook further until nice and fragrant.
- Immediately after, pour half of the lime juice over the mixture and finish off with the seasoning.
- Transfer to a separate dish leaving any juices behind. Be sure to keep warm.
- Using the same pan, tip in the black beans before a generous portion of seasoning and the remainder of the lime juice atop.
- Stir continuously for 1 minute before adding the coriander and stir further.
- 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
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
- Boil some water in a large pan and cook the gnocchi according to the instructions of the pack.
- You will know they are ready once they float atop. Drain and put aside.
- Now heat the butter and oil in a frying pan with a lid.
- Throw in the onions and the mushrooms and cook for 1 minute under high heat.
- Reduce the heat to medium, cover the frying pan with the lid and cook further for an additional 5 minutes stirring a few times.
- Now throw in the mushrooms and cook for 2 minutes before stirring in the gnocchi.
- Scatter over parsley and blobs of cheese
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
- In a mixing bowl, combine and mix courgette, paprika, milk, beaten egg, spring onions, some seasoning, and flour.
- Bring some water to a boil. Meanwhile, mix the lime juice and chili sauce in a small bowl and set aside.
- 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.
- 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.
- In the meantime, poach the eggs in the boiling water for 2-3 minutes until it’s cooked but the yolk is still runny.
- 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
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
- Bring the vegetable oil to heat in a large pan. Go ahead and put the squash in a bowl with a splash of water.
- Now put the bowl in a microwave and cook the squash until nice and tender.
- Toss the onions in the heated oil and cook for 2 minutes until nice and brown.
- Add the tomatoes, coconut milk, and curry paste and let everything simmer for 10 minutes until the curry thickens.
- Warm the naan in a toaster or oven.
- 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.
- Serve and enjoy with the warm naan on the side and some extra yogurt as well.
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
- Combine the toasted pine, kale, cheese, garlic, and oils in a food processor and blitz into a paste.
- Add seasoning according to taste.
- Stir the hot spaghetti through the seasoned paste and top with the remainder of the cheese and extra virgin olive oil.
- Serve and enjoy while warm.
