Easy Spinach Lasagna Rolls. Feel free to swap in your favorite store-bought marinara. Classic Ratatouille. Remy would be so proud. Mushroom Risotto. Channel your inner Italian with this Mushroom Risotto. Caprese Quinoa Bake. Want more protein? Add a fried egg on top! Vegetable Spaghetti. Leftover veggies have a new home.
73 Vegetarian Dinner Recipes | Bon Appétit
Portobello Mushroom Burger. The marinade brings out your fave burger flavors. Cauliflower Parm. It's summer, so take advantage of these veggies when they're in season. Chicken Fried Cauliflower. Alexa Payesko. Creamy Parm Tomato Soup. This will be your new favorite way to eat tortellini. Chelsea Lupkin. Korean Fried Cauliflower. Making your own tempura batter is what makes this dish. Bowtie Primavera. A super creamy spring pasta without the heavy cream.
About the Authors
Tom Krawczyk. Caprese Quinoa Casserole. There's a surprise hiding underneath! Vegan Chili. Who said chili has to have meat anyways? Greek Salad. Why is Greek salad SO good? Vegan Lasagna. A classic lasagna made easy. Dumpling Stir Fry. So long, take-out. John Kernick. Eggplant Cutlets. Light but rich and, so, so crunchy. Meaty without the meat. Does that make sense?
A good vegetable stock will make any soup or grain tastier, even if the recipe says using water is okay. It's very easy to make but takes some time. Throw chopped vegetables and herbs in a pot and add lots of water. Then cover the pot, bring to a boil, simmer for an hour-ish and strain, squeezing all the water out of the vegetables. Recipes like this one can give you more details on making a basic veggie stock, but you can also save vegetable scraps in the freezer and add them in, as this recipe does. Don't have time to make a stock tonight but still want to make a homemade soup?
Try this 10 Minute Stock recipe. Everyone loves grilled cheeses, but they hold a special place in the vegetarian's heart.
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Here's a nice tutorial from Serious Eats , but once you've mastered the basics, step up your game with recipes showcasing fancier breads, delicious vegetables, and obvs, plenty of cheese. Making a delicious stir-fry shouldn't be hard. First, prep the tofu by wrapping the block in paper towels and putting it between two plates with something heavy, like a jar of sauce, on top.
Leave it that way while you chop up your veggies, at least ten minutes, to get water out of it. Next, heat oil in a wok or frying pan. Add your seasoning to the oil sliced garlic and ginger are delicious. When it gets fragrant, add the tofu and cook for a few minutes on each side, searing it. Before you add the veggies, remove the tofu.
Then, once your veggies are almost done, add the tofu back in and cook it all together for a couple of minutes. Click here for a super quick and fresh scallion and tofu recipe or here for a stir-fry that uses baked tofu. Another delicious use for that homemade stock you now know how to make. Throw away the powdery flavoring that comes with instant ramen noodles and use your own broth instead.
Add fresh vegetables and an egg to the noodles and you will never look back. Serious Eats has a whole slew of easy ramen hacks here. Click here for a basic upgraded ramen recipe, but feel free to get a little fancier with this Shoyu Cabbage Ramen or this shiitake and kale version. The world loves quinoa, but thanks to all its protein, vegetarians love it extra. Knowing how to make a good batch means you can make all sorts of delicious recipes. The two most important parts of making quinoa are 1 to rinse the seeds before you cook them to get rid of the bitterness, and 2 to use stock, not just water, to make it.
Use this recipe to make plain quinoa, then start adding it to basically everything. Considering how complex and rich they are, curries are actually surprisingly fast to make. This Pumpkin-Chickpea Curry is perfect for fall, but if you want more flexibility with your veggie choices, try this healthy recipe instead.
Vegetarian dinner recipes
Cold sesame noodles are great in the summer but work well the rest of the year, too. This recipe calls for adding summer vegetables, but you can make this dish any time of year.
And if you want, you can even What you're gonna do is this: Mix up a grain, a bean, and some vegetables. Stuff them into peppers. Sprinkle with cheese. Feel free to make it up as you go along.
For more easy dinner ideas…
This recipe uses quinoa instead of a grain, this one has a Greek spin, and this one goes really wild, stuffing tomatoes instead of peppers. There is a time and a place for mac 'n' cheese from a box but if you make it from scratch you will feel like a grown-up. The next time you're feeling ambitious, teach yourself how to make Saag Paneer , that old Indian restaurant favorite that fills your mouth and stomach with pure, delicious joy.
The creamy spinach and chunks of cheese will taste even better when you know all the work that goes into it. Sure, roasted chickpeas are a great snack, but they're also one of the easiest way to add protein to anything, from salads to pastas. This recipe has a delicious spicy flavor going on, but seasoning possibilities are essentially endless. Here are 15 suggestions to get you started.
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In the winter, chili is the lifeblood of many vegetarians. Also, chili freezes really well so you can make a giant batch and put a bunch away for later. There are tons of variations on egg salad, but this classic version is a great starter recipe. Spread it on some toast and voila! Roasting vegetables is simple and easy and the results are always tasty. Just keep in mind that harder vegetables, like potatoes, carrots, etc.
90+ Vegetarian Dinner Recipes Even Meat Eaters Will Love
Follow this basic recipe to get started. Frittatas: Easy to make, good hot or cold, and a perfect way to use up leftover vegetables. This recipe is for a spinach frittata but you can make it with different vegetables using the same basic technique.