Top 5 vegetarian recipes
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You really don’t need to be a vegetarian to enjoy the amazing variety of meat-free dining from Jamie. From traditional pastas to pies and salads, the possibilities are endless. For the next few weeks we’ll be celebrating the vegetarian diet with features, videos, tips and blogs from Jamie’s team – but let’s start off with the all-time smashers from Jamie’s recipe collections. I had a little ask around the office for some of Jamie’s closest colleagues’ picks of the veggie bunch.
My personal favourite is the Veggie Chilli, not just because I’m a sucker for chillies, but the cooling avocado salad with crunchy tortillas is unbeatably tempting. This has all the Mexican trademarks with a clever Jamie twist. Beautiful – oh, and ready in 15 minutes!
Another of Jamie’s staff who loves veggie food is Holly. The Smoky Veg Bruschetta with Chilli makes humble vegetables really special in her opinion. She admits to sometimes having them twice a week she loves them so much! Share them out at the start of a BBQ, no-one will miss the meat.
Again spice is favoured by Richard, who manages Jamie’s Food Tube channel, as his all-time favourite is the Keralan Curry. This comes with a refreshing minty yoghurt , colourful rice and a crunchy poppadum. And just to prove he is no slouch in the kitchen, he can cook this in 15 minutes as well.
Graphics guru Brad, not a man to shy away from his meat protein, likes the idea of filling meals so the Squash and Ricotta Pasta Bake is right up his street. Hearty and Italian, what’s not to love? Ricotta and Squash aren’t the obvious choice for bold flavours to go with pasta, but the seasoning and richness makes this really memorable and perfect for family mealtimes.
Last up is Malou from the Editorial team. She is bonkers about the Incredible Sicilian Aubergine Stew Caponata. Making sure you use the best and firmest aubergines you can get your hands on, this stew can be eaten hot as a meal in itself or cold as an antipasta. Delicious.
Just look at the entire Vegetarian food category page to see how many recipes Jamie has devoted to it. Remember keep an eye on the site for vegetarian-inspired features and videos throughout the coming few weeks.
Top 5 Vegetarian and Vegan Apps for Recipes
Many iPhone recipe apps include some vegetarian or vegan recipes, but these aren't always easy to find. These recipes may be mixed in with other content.
Here are five vegetarian and vegan recipe apps for iPhone focus on meat-free meals or provide a special section devoted to vegans and vegetarians.
The apps in this article are for the iPhone. However, you can move these apps to an iPad.
To keep top tabs on your health, use the iPhone Health app to track your activity, mindfulness, nutrition, and sleep.
5-Ingredient Vegetarian Recipes That Prove Meat-Free Can Be Flavorful
Whether you&rsquore a full-time vegetarian or simply trying to eat a little less meat, these 5-ingredient vegetarian recipes will inspire you to mix things up. Including hearty bean chili, pasta, and new twists on grilled cheese sandwiches, these vegetarian meals will prove it doesn't have to take a lot of time (or ingredients) to whip up a nutritious meatless entrée.
Going meat-free need not be stressful. You likely already have butter, oil, salt, and pepper on hand, so each of these 5-ingredients-or-fewer vegetarian dinner recipes packs a surprisingly huge amount of good taste and nutrition in their slim total of necessary components.
So hit the supermarket express lane (or think ahead and make a tiny order via e-grocery) to stock up you’ll likely have plenty of room to grab what you don’t already own to make a week’s-worth of these easy 5-ingredient vegetarian recipes.
Healthy Vegetarian Recipes
From lentil soup and veggie burgers to hearty chili and pasta dishes, these meatless meals are perfect, any night of the week.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved.
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.
Photo By: Tara Donne ©Tara Donne
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Kana Okada ©Kana Okada 2010
Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.
Photo By: Christopher Testani
Photo By: Tara Donne ©2012, Food Network, Television Food Network, G.P.
Photo By: Christopher Testani
Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All rights Reserved
©2012, Television Food NEtwork, G.P. All Rights Reserved
Photo By: Antonis Achilleos
Photo By: EA Stewart ©2015, Television Food Network, G. P. All Rights Reserved.
Healthy Lentil Chili
This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.
Veggie Lover's Club Sandwich
Squash and Spinach Lasagna
Made with hearty lentils and lots of vegetables, Alton's soup is comforting and satisfying.
Spaghetti and No-Meat Balls
Stuffed Honeynut Squash
Honeynuts look like baby butternut squash but are sweeter and with a thinner skin -- making them perfect for stuffing. This recipe makes a hearty vegetarian main course or flavor-packed side to a roast or steak.
Spaghetti Squash with Fresh Tomatoes and Ricotta
This quick, flavorful and healthy side is done from fridge to table in under 30 minutes. We trim off the top and bottom of the squash, poke it all over and cook it in the microwave in a fraction of the time it would take to roast it. If you wanted to make this a complete meal, juicy turkey meatballs would be a delightful accompaniment to this pasta alternative.
Roasted Zucchini Flatbread
Tofu Parmesan Subs
Tofu is an excellent substitute for chicken or eggplant in the classic Parmesan sub. The sandwiches still have plenty of flavor, thanks to garlic, basil, Italian seasoning and some part-skim mozzarella.
Sicilian-Style Cauliflower with Whole-Wheat Pasta
Skillet Eggs with Squash
Chile Cheese Casserole
Weeknight Vegetarian Chili
Zucchini Fettuccine with Tomato Sauce
Vegetarian Spinach-Walnut Pate
The words "vegetarian," "pate" and "caviar" don't necessarily go together, but this creamy, flavor-packed appetizer spreads like pate, and the tart bursts of pomegranate seeds are a little like caviar. This vegetarian (in fact, vegan) dish is inspired by the country of Georgia's dish pkhali, a spinach spread that can also be made with beets or mushrooms.
Healthified Broccoli Cheddar Soup
Slow-Cooker Mushroom Barley Risotto
Tofu-Stuffed Acorn Squash
Healthy Dried Mushroom and Barley Soup
If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.
Pasta with Broccoli-Walnut Pesto
Tofu Cuban Sandwiches
Vegetarian Chili with Summer Vegetables
You don&rsquot need meat for a delicious and filling chili. Fresh eggplant and firm tofu ensure a crave-worthy texture, while fire-roasted corn and tomatoes provide the classic flavors of your favorite cozy dish.
Meatless Meatloaf with Mushroom Gravy
Lightened-Up Penne a la Vodka
Spicy Vegan Sloppy Joes
Spiced Apple Yogurt Sorghum Bowl
This delicious combination of sorghum, Greek yogurt and cinnamon-ginger sauteed apple is a nourishing and comforting breakfast for a cold winter's morning.
Slow-Cooker Vegetable Lasagna
Busy families, this recipe is for you. I crave the comfort of homemade lasagna in the winter, but I dislike the lengthy assembly time that often accompanies the dish. The slow cooker makes the entire process really simple: no boiling noodles, no precooking the vegetables and no need to worry about making neat layers.
Veggie Burgers with Pomegranate Ketchup
Packed with meaty mushrooms, filling brown rice and hearty walnuts, these burgers are guaranteed to beat anything you grab from the freezer aisle. Serve the veggie burgers with sweet pomegranate ketchup for a flavor profile that you&rsquoll crave again and again.
Orecchiette with Broccoli Rabe Pesto
Anne's fresh take on pesto uses broccoli rabe and pistachios in place of the traditional basil-and-pine-nut combination.
Broccoli Balls with Harissa-Yogurt Sauce
These falafel-inspired broccoli balls are perfectly crisp on the outside, creamy on the inside and loaded with vibrant fresh herbs and spices. Paired with a tangy and spicy harissa-yogurt sauce, they can be perfect guilt-free hors d'oeuvres for your next party, a fiber-packed vegetable side dish or a crunchy addition to a salad. Since harissa pastes can vary widely in spiciness, feel free to adjust to your liking. They freeze really well, so make a double batch and freeze some for another night.
Healthy Vegetable and Couscous Stuffed Peppers
This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.
60 Vegan Dinner Recipes That We Just Love
Finding substantial vegan dinner recipes shouldn’t feel like trying to hiking the Appalachian Trail or watch just one episode on Netflix. It’s not always an easy feat, so when we do find a holy grail vegan dinner, it tends to get repeated (and repeated, and repeated). But here at Healthyish, we're keeping things fresh with a full roster of fully flavored vegan dishes like cauliflower sabzi with cashews, spicy ramen bowls, kale-forward spaghetti aglio e olio, and fresh herb falafel. Here are the stews, pastas, grain bowls, and sandwiches occupying a permanent place in our weekly dinner rotations. Now can someone please pass the black pepper tofu?
Mitch Mandel and Thomas MacDonald
Nobody should be without a solid guacamole recipe. Sure, it's a healthy, incredibly delicious condiment that makes almost anything it touches taste better, but there's an even more compelling reason to commit this recipe to memory: It's because having an awesome guac recipe is one of the easiest ways to impress others, and it's all thanks to avocado and some certain key spices.
Get our recipe for Guacamole.
30 Simple Indian Vegetarian Recipes
Indian cuisine is God&rsquos gift to vegetarians. From thick and buttery stews to sweet mango chutney, here are 30 Indian vegetarian recipes just for you.
If you&rsquove decided to go meatless, Indian cuisine will be your new best friend.
While Indian food typically features lamb and chicken, there is also no shortage of vegetarian dishes this colorful cuisine has to offer.
With its abundance of aromatic spices, Indian recipes create some of, if not the most flavorful vegetarian dishes known to man.
So if your diet consists mainly of boring salads, this collection of recipes is calling your name.
Treat your taste buds to a wonderful culinary journey with these Indian vegetarian recipes!
From curry to lassi, this list has everything you&rsquoll need to create a delicious Indian feast.
Around the world, the springtime holiday of Easter is not only seen as a time of rebirth, but also a wonderful opportunity to gather with family and friends for brunch, lunch, or dinner. Whether you're hosting a small gathering or a larger bash, these vegetarian Easter recipes are sure to satisfy. Delicious dishes, like the Asparagus with Almonds, Goat Cheese, and Basil pictured here, will tempt even the carnivores in your family. The recipes highlight the season's best produce, including rhubarb, peas, asparagus, artichokes, and carrots.
Start the meal off with Snap Pea and Melted Leek Tartines, which are bite-sized, open-faced sandwiches. The zest and juice from Meyer lemons enhances the lovely fresh flavor of the vegetables and the sweet, creamy flavor of ricotta cheese. Another appetizer your entire crowd will love is our Stuffed Artichokes with Capers and Cornichons. The blossoming layers of fresh steamed artichokes are eye-catching on their own, but once your guests get a load of the salty, briny filling on the inside, they're sure to clean their plates.
When it comes to the main course, we have a couple of delicious options. Try our nutty and savory Mushroom-Gruyere Tart, or super indulgent and rich Spinach-Artichoke Cannelloni Crepes with Mustardy Cheese Sauce. Both are delicious entrées no matter the time of day, so serve them as part of your brunch spread or as a hearty dinner.
Of course, it wouldn't be an Easter celebration without dessert. We're making the most of rhubarb, which is at its peak this time of year, in two sweet recipes&mdasha stunning Vanilla-Rhubarb Tart and a buttery, moist Rhubarb Crumb Cake. And nothing is more adorable or apt for the holiday than Martha's Easter Sugar Cookies. The pastel-tinted royal icing allows you to decorate individual cookies with polka dots, stripes, and solids (or whatever you heart desires!).
As soon as you present these vegetarian Easter recipes to your guests, they'll dig right in.
8. The Veggie Table
This blogger likes to focus on recipes that can be effortlessly converted to plant-based without having to miss out on the taste and texture.
It's easy to navigate, and the recipes are delightfully easy to follow. This is the kind of food blog your Nan might have made if your Nan was a passionate vegetarian or vegan.
The recipes primarily comfort food and easy to create alternatives to your old favorites.
The vegan bechamel sauce has brought so many delicious meals back into my repertoire. It's got a taste and texture that will have even your non-vegan friends asking for the recipe.
1. Sweet potato and pumpkin soup with peanuts
Photo: Maya Feller
This soup is a go-to for Maya Feller, MS, RD, CDN of Brooklyn-based Maya Feller Nutrition. “This recipe is one of my favorites the combination of the sweet potato and pumpkin are almost sweet and savory,” she says. “It’s a great source of antioxidants, fiber, and plant based protein.” 12 grams of protein per serving, at that.
3 cups vegetable broth
1 celery stalk, roughly chopped
1 cup roughly chopped tomato
1 red bell pepper, chopped
1 large sweet potato, peeled and cut into 2-inch cubes
1 small pumpkin, peeled and cut into 2-inch cubes
1 bay leaf
1 teaspoon paprika
2 cups roasted unsalted peanuts
Baby sage leaves
1. In a large Dutch oven, bring 1 cup of broth to a simmer over medium heat.
2. Add the celery, tomato, and bell pepper and cook for 5 to 7 minutes, or until softened.
3. Add the sweet potato, pumpkin, bay leaf, paprika, and the remaining 2 cups of broth. Cover and cook for 30 minutes, or until the sweet potato and pumpkin are soft.
4. Add peanuts and cook for 5 minutes, or until the peanuts become less crunchy. Discard the bay leaf.
5. Transfer to a heat-safe blender, and pulse until the soup has a batter-like consistency.
6. Serve and enjoy.
2. High protein vegan white bean dinner salad
Photo: Serena Poon
There are so many reasons why Serena Poon, certified nutritionist and celebrity chef, loves this salad. “It’s so versatile (you can use just about any white bean&mdashgarbanzo, navy, cannellini), it only takes about 10 minutes to make, and it’s full of protein and fiber,” she says. “For this particular recipe, I used Kalamata olives and cilantro, but you can use any variety of olive and any fresh herbs that you have available. It’s such an accessible recipe because you can swap out a few ingredients while still getting in plenty of plant-based protein and having a satisfying flavor profile.”
3¾ cups white beans, soaked and cooked OR 2 (15-ounce) cans white beans (drained well and rinsed)
3 cloves garlic (minced)
1 red onion (minced)
½ cup fresh parsley (chopped) OR fresh cilantro
2 tablespoons olive oil
2 large tomatoes (diced)
¼ cup Kalamata olives (chopped)
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
Himalayan Pink Salt (to taste)
Freshly ground black pepper (to taste)
1. Over low heat, combine beans, garlic, onion, and half of the parsley (or cilantro) in olive oil. Heat for 60 to 90 seconds, or until fragrant. (You don’t want to actually cook the ingredients&mdashyou just want to warm enough bring out the essence and flavors.)
2. Remove from heat and place in a large bowl.
3. Add the tomatoes, olives, vinegar, lemon juice, the remaining parsley/cilantro and gently toss to combine well. Salt and pepper to taste.
4. Serve your white bean salad warm, as it is, or you can also chill before serving.
3. Vegetarian chopped salad recipe with hard-boiled eggs
Photo: Amy Gorin
This quick and easy salad is loaded with protein. “I love this recipe because it features lots of filling veggies, plus protein from hard boiled eggs,” says Amy Gorin, MS, RDN, a plant-based registered dietitian in Stamford, CT. “Each large egg boasts six grams of high-quality protein. In fact, eggs make it easy to follow a plant-based diet because they pair well with vegetables, which are foods Americans often don’t eat enough. The salad also features chickpeas for additional protein.”
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar
1.5 tablespoons Dijon mustard
2 romaine hearts
4.5 ounces butterhead lettuce
1/3 bunch of parsley (about 4 stems), de-stemmed
1 15.5-ounce can no-salt-added chickpeas, drained and rinsed
1.5 cups grape tomatoes, halved
1 seedless cucumber, chopped
½ red onion, chopped
½ shallot, chopped
½ cup pitted green olives, sliced
½ cup Kalamata olives, sliced
4 ounces jarred roasted red peppers, sliced
8 large eggs, hardboiled and halved
Freshly ground black pepper to taste
2 Tablespoons grated Parmesan (optional)
1. For the dressing: Place oil, vinegar, and mustard in a small bowl. Whisk until well combined set aside.
2. For the salad: In a large mixing bowl, place romaine hearts, lettuce, and parsley leaves. Use a vegetable chopper or kitchen scissors to chop greens.
3. Place a bed of greens in each of four bowls or plates. Top with chickpeas, tomatoes, cucumber pieces, onion pieces, shallot pieces, olives, peppers, and eggs.
4. Season with pepper, as desired drizzle with salad dressing.
5. Top with Parmesan, if desired.
4. Vegetarian Dal
Chef Palak Patel‘s isn’t just flavorful&mdashit’s also filled with plant-based protein thanks to the two different types of lentils it contains.
1 cup brown lentils, rinsed
1 cup red lentils, rinsed
2 tablespoons sunflower oil
1/2 teaspoon cumin seeds
1 cup diced yellow onion
2 cups vegetables (carrots, sweet potato, spinach)
2 tablespoon tomato paste
2 garlic cloves, minced
1 tablespoon grated ginger
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
1 1/2 teaspoon garam masala
3/4 teaspoon kosher salt
Juice of one half a lemon
4 cups of water
Kosher salt to taste
Chopped cilantro leaves for garnish
1. Heat oil over medium-high heat, add cumin seeds until they sputter in oil. Add onions, garlic, ginger, and saute for 3 to 5 minutes.
2. Add tomato paste and cook for another 2 minutes, then add spices, red lentils, carrots, sweet potatoes, and water. Season with salt. Cover the lid and simmer on low approximately 30 to 45 minutes.
3. Remove from heat and add lemon juice, spinach, and cilantro.
5. One-pot vegan shepherd’s pie
Between the brown lentils and veggies of all kinds, this protein-packed dish from Patel is both healthy and delicious.
2 cups brown lentils
2 tablespoons oil
1 onion, diced
3 carrots, small diced
1 sweet potato, diced
1 cup cauliflower
1 cup mushrooms
3 garlic cloves, crushed
1 tablespoon fresh thyme leaves
Paprika, cumin powder, garlic powder
2 tablespoons tomato paste
3 cups vegetable broth
1 cup frozen peas, thawed
2 tablespoons parsley, chopped
Freshly ground black pepper cracked, as needed
Kosher salt to taste
Mashed potatoes ingredients:
4 large russet potatoes
1/2 cup Oatly milk
4 tablespoon vegan butter
1 cup vegan parmesan, optional
1. Heat pot over medium heat and add oil with mushrooms, onions, carrots, cauliflower, and sweet potatoes until just tender around 10 minutes. Season with salt, stir in crushed garlic and cook for a further 3 minutes.
2. Add sprigs of thyme and spices with tomato paste and cook until the oil begins to separate. Add vegetable broth.
3. Mix in the lentils and cook for 30 minutes until the liquid evaporates.
4. Add peas and cook for 5 minutes. Remove from heat and stir in parsley. Season as needed.
5. Place peeled and cut potatoes into cold water in a saucepan along with salt. Bring to a simmer and cook until potatoes are cooked through. Drain.
6. While the potatoes are warm, oat milk, butter, and cheese. Season well with salt.
7. Spoon potatoes over meat mixture and score the top with a fork to allow the potatoes to get crispy.
8. Bake for 30 minutes at 375 degrees until golden brown.
6. Vegetarian cauliflower fried rice
This fried rice from chef Dale Talde is so good that you’ll forget you’re eating a mixture of riced cauliflower and broccoli instead of grains. The three eggs also give it a boost of protein.
2 tablespoons olive oil
3 eggs scrambled
2 cloves of garlic smashed and minced
1 medium onion small diced
2 tablespoons ginger minced
3 Thai chilis, minced
3 cups of cauliflower + broccoli rice mix
4 large shiitake mushrooms small dice
6 pcs Brussels sprouts shaved thin
1/2 cup Kimchi sliced thin
1 nori or seaweed to taste
1/2 cup tamari
1/4 cup rice vinegar
1 tablespoons sesame oil
1. Create the sauce by combining the tamari, rice vinegar, and sesame oil in a small bowl
2. Crack 2 eggs into a bowl and set aside
3. Add a neutral oil to a hot, cast iron pan
4. Add the scrambled eggs to the pan, remove, and set aside once they&rsquore cooked
5. Add more oil, then add the garlic, onion, ginger, thai chilis, mushrooms, brussels sprouts, and kimchi to the pan to sear
6. After a minute, add the cauliflower + broccoli rice
7. After the vegetables start to sear, add the scrambled egg and the sauce. Mix until combined.
8. Use your third egg to make a sunny side up egg to top your fried rice
9. Plate the rice and add the egg on top
10. Top the whole dish with seaweed flakes to taste, and enjoy!
7. Vegetarian bolognese
Tanya Zuckerbrot of F-Factor created this veggie-packed bolognese that gets its traditional meaty texture from plants.
12 oz shiitake or Cremini mushrooms (stem removed)
2 Tbl. Extra Virgin Olive Oil
1 large onion, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
6 garlic cloves, finely chopped
½ cup dry red wine
3 cups riced cauliflower
2 Tbl. Tomato paste
28 oz can crushed tomatoes
1 tsp dried oregano
½ tsp salt
¼ tsp pepper
1 cup almond milk
1 lb whole wheat pasta (rigatoni, ziti)
2 oz. grated Parmesan plus more for garnish
Fresh basil to garnish
1. Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl.
2. Heat 1 tablespoons olive oil in a large Dutch oven over medium high heat.
3. Add mushrooms and cook, stirring occasionally until golden brown. Add onion, celery, and carrots and cook until onions are golden brown. Add garlic stirring occasionally until softened.
4. Add red wine and cook until all the alcohol has evaporated.
5. Add cauliflower and cook until softened (approximately 5 min).
6. Add tomato paste and cook until slightly darkened.
7. Add crushed tomato, oregano, salt and pepper, and bring to a boil. Cover, lower heat to a simmer and cook for 15 minutes.
8. Uncover sauce, add almond milk and stir to combine.
9. Meanwhile, cook pasta in a large pot of boiling salted water stirring occasionally until al dente.
10. Using a slotted spoon, transfer pasta to a pot with sauce and stir to combine.
11. Add Parmesan cheese to pot and stir.
12. Divide pasta among six bowls and top with more parmesan cheese and basil. Serve.
8. Vegetarian Italian meatball soup
Who says meatballs need to be made from meat? This version from nutritionist Kelly LeVeque uses flaxseed meal and other plant-based ingredients to give you the same great taste and texture.
For the meatballs:
1 teaspoon olive oil
1 medium shallot (minced)
3 cloves garlic (minced)
1 tablespoon flaxseed meal
1 tablespoon of olive oil
1 1/2 cups cooked + cooled lentils (cooked in vegetable stock)
1 1/2 tablespoon dried Italian seasonings
1/4 cup fresh Italian parsley
1 tablespoon tomato paste
1 tablespoon nutritional yeast
5-6 tablespoons vegan parmesan cheese (plus more for coating)
1/4 teaspoon sea salt and black pepper to taste
2 tablespoons of almond flour
1. In a frying pan, sauté garlic and shallots in 1 tbsp of olive oil. Pulse lentils, 1 tsp olive oil, sautéed garlic and shallot, Italian seasonings, flax meal, parsley and tomato paste.
2. Roll into balls and dust with almond flour. Sauté balls in a frying pan until golden brown, 6-8 mins.
3. Add sauce and heat over meatballs.
For the soup:
2 teaspoons extra virgin olive oil
1/2 cup chopped yellow onion
1 cup 1/4 inch diced celery
2 garlic cloves, minced
8 cups vegetable broth
2 (14.5 ounce) cans petite diced tomatoes
1 rosemary sprig
2 bay leaves
1 tablespoon minced fresh basil
1 tablespoon chopped fresh parsley
2 zucchinis, zoodled
Pink himalayan salt and freshly ground black pepper
1. Preheat over to 400F
2. To prepare the soup, in a dutch oven over medium-high heat, heat the olive oil. Add the onion, carrots, celery, and garlic and saute until tender and fragrant, 4 to 6 minutes.
3. Add the broth, tomatoes, rosemary, bay leaves, basil, and parsley. Cover, bring to a simmer over medium-high, turn the heat to low, and simmer for 30 minutes.
4. Remove the bay leaves and rosemary. Add the meatballs and zoodles, cover and simmer for 5 minutes, until the meatballs and zoodles are heated through. Season with salt and pepper to taste and serve.
9. Vegetarian beef bourguignon
Cookbook author Lukas Volger made a vegetarian version of beef bourguignon using beets. Combined with plenty of mushrooms, carrots, lentils, and other ingredients, you have yourself a protein-filled dinner.
¼ ounce dried porcini mushrooms (8 grams)
2 medium beets (8 ounces), peeled and cut into ¾-inch cubes
2 tablespoons olive oil, divided
8 ounces button or crimini mushrooms, quartered, or another variety&mdashcut or torn into bite-sized pieces
2 celery stalks, finely diced
1 medium carrot, peeled and finely diced
½ medium onion, finely diced
2 bay leaves
¼ teaspoon kosher salt
2 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon flour
1 cup dry red wine
½ teaspoon vegetable bullion (such as Better than Bullion) or ½ vegetable bullion cube, dissolved in a few teaspoons hot water
¼ cup black or dark green lentils, rinsed
Freshly ground black pepper
Minced parsley for garnish
1. In a tall measuring cup, cover the porcini mushrooms with about 2 cups boiling water. Let stand until tender, about 10 minutes. Pick out the mushrooms and coarsely chop them. Reserve the soaking liquid.
2. In a medium saucepan, combine the beets, 3/4 cups water, and a pinch of salt. Bring to a boil, then cover the pan and cook for about 15 minutes, until tender.
3. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the fresh mushrooms, spreading them out in a single layer, and cook, stirring the pan just once or twice, until the mushrooms are tender and seared a bit. Remove from the heat.
4. In a Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat, then add the celery, carrot, onion, bay leaves, and ¼ teaspoon salt. Note: You can pulse the celery, carrots, and onion together in a food processor until uniformly ground&mdashthis saves a bit of prep time, and the finer texture of the vegetables helps thicken the sauce a bit. Cook for about 5 minutes, until beginning to soften. Stir in the garlic and tomato paste and fry for about a minute. Then add the flour, stirring to coat, followed by the lentils, porcini mushrooms, wine, bullion, and 1 ½ cups of the reserved porcini liquid. Bring to a boil, then lower to a simmer, cover, and cook for about 18 minutes, until the lentils are tender.
5. Fold in the seared mushrooms and beets (along with any liquid at the bottom of the saucepan). Taste for salt. Simmer for a few minutes to heat thoroughly, then serve hot, over rice, polenta, mashed potatoes. Garnish with chopped parsley.
10. Lentil and walnut tacos
Patel’s lentil and walnut tacos are a must-try. Aside from being loaded with protein, they’re also all sorts of flavorful. In fact, you won’t even miss the meat… not a bit.
For the taco “meat”:
1 cup walnuts, toasted and finely chopped
1 cup cooked brown lentils
1 8oz package cremini mushrooms, finely chopped
1 cup cauliflower rice
2 tablespoons soy sauce
1 clove garlic, roughly chopped
1 tablespoon oil
1 teaspoon ground cumin
¼ teaspoon garlic powder
1 teaspoon chipotle powder or chili powder
⅛ teaspoon smoked paprika
½ teaspoon dried oregano
1 teaspoon lime juice
Salt as needed
8 corn tortillas, heated
1 avocado, sliced
Cilantro for garnish
1. Heat a pot over medium heat, add garlic and cook for 30 seconds. Add mushrooms and cook until water is evaporated. Season with salt.
2. Add cauliflower and cover with a lid for 7-10 minutes until tender. Season with soy sauce and salt as needed.
3. Add walnuts and lentils, mix well. Season with cumin, garlic powder, chipotle powder, smoked paprika, and oregano. Squeeze lime juice to taste.
4. To assemble tacos, warm tortillas, and add a spoonful of mixture in the middle. Top with avocado, cilantro, jalapeno, cabbage, and mayo.
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