Tasty and satisfying 50 vegetarian dinner recipes for any occasion E-Book

Алексей Сабадырь

• Herausgeber: tredition
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 56

Veröffentlichungsjahr: 2024

Beschreibung

An inspiring collection of recipes for those who strive for variety and sophistication in vegetarian cuisine. The author offers a wide selection of dishes that will not only satisfy your appetite, but also delight your palate. The book includes recipes for every occasion - from everyday dinners to special celebrations. Each recipe comes with detailed instructions, making them easy to prepare any day of the week. This book is a great source of inspiration for those who strive to live a healthy lifestyle and enjoy delicious vegetarian food.

Leseprobe

Contents

Cover

Chapter 1: Quick and Easy Meals

Shepherd's pie with mushrooms and lentils

Vegetarian Chili

Eggplant with Parmesan Recipe

Lentil and vegetable stew

Spaghetti Squash with Marinara Sauce

Stuffed bell peppers

Vegetarian moussaka

Sweet Potatoes Stuffed with Quinoa and Black Beans

Pasta Shells Stuffed with Spinach and Feta

Risotto with Butternut Squash

Chapter 2: Light and Refreshing Options

Quinoa and black bean salad

Vegetable roast

Caprese Salad

Portobello mushrooms stuffed with spinach and feta

Vegetable Summer Rolls

Roasted vegetables with lemon and herbs

Quinoa tabbouleh

Zucchini noodles with pesto sauce

Pita bread pockets with Greek salad

Mango and Avocado Salad Recipe

Chapter 3: International Tastes

Thai red curry with tofu

Vegetable biryani

Mediterranean Falafel Wrap

Mexican vegetarian fajitas

Japanese tempura with vegetables

Italian Caprese Salad

Ethiopian Misir Wat (Spicy Lentil Stew)

Lebanese Mujadara Recipe

Spanish vegetarian paella

Vietnamese Pho Recipe

Chapter 4: Homemade Favorites

Vegetable roast

Spinach and Ricotta Stuffed Shells

Quinoa and Black Bean Salad

Sweet Potato and Black Bean Enchiladas

Caprese Panini

Shepherd's Pie with Lentils

Eggplant with Parmesan

Black bean and corn tacos

Risotto with mushrooms and spinach

Chickpea Curry

Chapter 5: Quick and Easy Meals

Vegetarian roast

Caprese Salad Recipe

Black Bean and Corn Quesadilla Recipe

Lentil soup

Greek Salad Recipe

Vegetable Wrap Recipe

Pasta primavera

Stuffed bell peppers

Spinach and feta frittata

Veggie Burger and Sweet Potato Fries

Tasty and satisfying 50 vegetarian dinner recipes for any occasion

Cover

Chapter 1: Quick and Easy Meals

Chapter 5: Quick and Easy Meals

Tasty and satisfying 50 vegetarian dinner recipes for any occasion

Cover

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Chapter 1: Quick and Easy Meals

When you're short on time but still want a delicious and nutritious dinner, the recipes in this chapter are perfect. With simple and straightforward recipes that can be made in 30 minutes or less, you'll never have to sacrifice flavor for convenience.

With "50 Dinner Recipes for Vegetarians," you'll never have to worry about getting bored with your dinner options again. Whether you're craving something hearty and filling or light and refreshing, this book has something for everyone. So why wait? Pick up a copy today and start exploring the world of vegetarian cuisine!

Shepherd's pie with mushrooms and lentils

Ingredients:

2 cups green lentils, rinsed

4 cups vegetable broth

2 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery ribs, diced

8 oz mushrooms, sliced

1 teaspoon thyme

1 teaspoon rosemary

1/4 cup tomato paste

2 tablespoons Worcestershire sauce

Salt and pepper to taste

4 cups mashed potatoes (homemade or store-bought)

Instructions:

In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set aside.

Preheat the oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent.

Add the carrots and celery to the skillet and cook for 5-7 minutes, until they begin to soften.

Stir in the mushrooms, thyme, and rosemary and cook for another 5-7 minutes, until the mushrooms are tender.

Add the cooked lentils, tomato paste, Worcestershire sauce, salt, and pepper to the skillet and stir to combine. Cook for another 5 minutes, allowing the flavors to meld together.

Transfer the lentil and mushroom mixture to a 9x13-inch baking dish and spread it out evenly.

Top the lentil and mushroom mixture with the mashed potatoes, spreading them out to cover the entire surface.

Place the dish in the preheated oven and bake for 25-30 minutes, until the mashed potatoes are golden brown and the filling is bubbling around the edges.

Remove from the oven and let the shepherd's pie cool for a few minutes before serving.

Serve hot and enjoy your hearty and delicious shepherd's pie with mushrooms and lentils!

Vegetarian Chili

Ingredients:

1 tablespoon olive oil

1 onion, diced

2 bell peppers, diced

3 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon cumin

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) fire-roasted tomatoes

1 cup vegetable broth

1 teaspoon smoked paprika

Salt and pepper to taste

Optional toppings: sliced avocado, chopped cilantro, shredded cheese, sour cream

Instructions:

Heat the olive oil in a large pot over medium heat. Add the diced onion and bell peppers, and sauté for 5-7 minutes until they start to soften.

Add the minced garlic, chili powder, and cumin to the pot, and stir for 1-2 minutes until the spices become fragrant.

Pour in the black beans, kidney beans, fire-roasted tomatoes, and vegetable broth. Stir to combine all the ingredients.

Bring the chili to a simmer, then reduce the heat to low and let it cook for 20-30 minutes, stirring occasionally.

Add the smoked paprika, and season with salt and pepper to taste.

Serve the vegetarian chili in bowls, and top with sliced avocado, chopped cilantro, shredded cheese, and sour cream if desired.

Eggplant with Parmesan Recipe

Ingredients:

2 medium eggplants, sliced into 1/2 inch rounds

2 cups of Italian breadcrumbs

1 cup of grated Parmesan cheese

2 eggs

2 cups of marinara sauce

1 cup of shredded mozzarella cheese

1/4 cup of fresh basil leaves, chopped

Salt and pepper to taste

Olive oil

Instructions:

Preheat the oven to 400°F (200°C).

In a shallow dish, mix together the breadcrumbs and Parmesan cheese. In another dish, beat the eggs.

Dip each eggplant round into the beaten eggs, then coat it in the breadcrumb and Parmesan mixture, shaking off any excess.

Place the coated eggplant rounds on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season with salt and pepper.

Bake the eggplant rounds for 20-25 minutes, or until they are golden brown and crispy.

Remove the eggplant from the oven and reduce the oven temperature to 350°F (175°C).