Simple Recipes for Vegetarians That Are Easy To Make

Simple Recipes for Vegetarians

Vegetarianism is a way of life, which implies, first of all, refusal to eat the meat of animals, birds, and sometimes also fish and seafood. Such a lifestyle involves eating plant and dairy products. Eggs are also included in some types of diets.

Vegetarian cuisine is becoming more and more popular every year, as its dishes are healthy and based on natural products.

We found some interesting and simple recipes for vegetarians that we hasten to share with you! For more recipes, check out these cookbooks.

Zucchini Carbonara

To prepare this healthy and very tasty dish you will need:

  • 2 zucchini, diced
  • 4 eggs
  • 2 pinches of black pepper
  • 1 tablespoon of olive oil
  • 2 tablespoons of grated parmesan
  • 2 tablespoons of grated pecorino romano
  • 1 pinch of salt
  • 13.05 oz or 370 g pasta linguine.

Dice the zucchini, removing the pits and pulp from the middle. Pour a little olive oil into a preheated pan and fry the zucchini, seasoning them with salt and pepper. Zucchini should be crispy.

Boil linguine in salted water. While they are boiling, prepare a dressing: for this, in a deep bowl, mix eggs and cheeses. When the linguine is cooked, mix them in a pan with zucchini, then wait a minute and add eggs mixed with cheese. Turn on the fire for a minute under a pot of pasta. If it turns out to be too thick, add a little water to it in which it was cooked.

Lasagna with Vegetables

Lasagna was one of the first Italian dishes to become popular all over the world. Once it was prepared only for solemn occasions, since the process is quite time-consuming and complicated, and even the dough was prepared for it independently. Cooking meat stew, which layered the dough, also took a lot of time: it was necessary to boil the meat, prepare the bechamel sauce, then mix and bake everything in the oven. Now everything is much simpler: the dough is bought ready, and instead of meat, you can use not only fish, pesto sauce, meatballs, but also vegetables in their pure form that does not spoil the rich and creamy taste of the original lasagna. We present you with this simple recipe for vegetarians.

Ingredients

  • 14.1 oz or 400g of egg pasta for lasagna (layers)
  • 10.6 oz or 300 g of eggplant cubes
  • 10.6 oz (300 g) of zucchini cubes
  • 3.5 oz (100 g) of diced leeks
  • 3.5 oz (100 g) of diced onions
  • 5.07 us fl oz (150 ml) of white table wine
  • 7 oz or 200 g of grated Parmesan
  • 50 ml of olive oil
  • 3.5 oz (100 g) of butter
  • 33.8 us fl oz (1000 ml) of whole milk
  • 3.5 oz or 100 g of flour
  • 0.35 oz (10 g) of ground nutmeg.

Instructions

Boil the lasagna paste and set aside for 30 minutes. To prepare bechamel sauce: melt the butter, add flour, a pinch of salt and grated nutmeg, pour in a little milk. Put the saucepan on the fire and stir continuously until the sauce becomes opaque.

Vegetable sauce: fry the onions over low heat in two tablespoons of extra virgin olive oil. Wash and dice all cooked vegetables. Add them to the browned onion, cover the pan with a lid and simmer for 5 minutes. Then add white wine, salt, and simmer under a closed lid for another 10 minutes, periodically turning the pan for uniform heating. Layers of pasta with bechamel sauce, vegetables, parmesan. Sprinkle the top layer with grated Parmesan.

Jellied Vegetable Salad

Another simple recipe for vegetarians with cheese and nori seaweed.

Ingredients:

  • 1 large carrot
  • 1 potato
  • 17 us fl oz or 500 ml of water
  • 1 teaspoon of ghee (can be replaced with butter)
  • 4 tablespoons of sour cream
  • 2 teaspoons of agar-agar
  • 1.8 oz (50 grams) of mozzarella
  • a set of spices, which may vary depending on your tastes.

Instructions

For example, such a set: allspice, red pepper, coriander, cloves, bay leaves and such exotic spices as Khmeli-suneli and asafoetida.

Boil vegetables in water, adding spices, a little later – nori leaf and ghee oil, agar-agar in a small amount of water. Remove the vegetables from the broth and gently strain the broth through a sieve. Pour the swollen agar-agar into the broth and bring to a boil, stirring occasionally. Cool the mixture. Stir the third part of the broth with chilled sour cream until smooth. Cut the vegetables nicely and spread them evenly over the frozen creamy mixture. Next, carefully pour the remaining broth on top and let the dish harden.

Potato and Broccoli Salad

To prepare this gourmet dish, you will need 14.1 oz or 400 g of potatoes, 14.1 oz ( 400 g) of broccoli, 5 tomatoes, 5.3 oz or 150 g of feta cheese, 3 tablespoons of olive oil, spices, salt, herbs (dill, cilantro, parsley, basil).

Boil the potatoes in their skins and cut into halves or quarters, depending on size. Boil broccoli for 5-6 minutes in salted water, then immediately send it to cold water so as not to lose color and structure. In a pan, fry the spices in oil, add the potatoes and stir fry for another 5 minutes, add broccoli, salt and pepper for 6 minutes. Slice tomatoes, chop feta cheese or crumble by hand. Remove the pan from the heat, add tomatoes, feta, greens if desired and serve immediately.

Baked Vegetable Salad

Before you start cooking, prepare the necessary ingredients:

  • 5 young beets
  • 1 tablespoon of honey
  • 1 tablespoon of olive oil
  • 3 teaspoons of balsamic vinegar.
  • Sea salt and black pepper
  • 2 potatoes
  • 17.6 oz or 500 g of pumpkin
  • 9 small young carrots
  • Spice
  • Pesto
  • Iceberg Salad, Spinach.

Preheat oven to 374 °F or 190 °C. Boil beets for 30 minutes. Drain and let cool for 5 minutes.

While the beets are cooking, put all (except the red pepper) vegetables in a large pan. Pour oil and honey and sprinkle with spices. Cook in the oven until it is soft, about 30 minutes.

Peel the beets and cut into halves or wedges. Put separately on a baking sheet and sprinkle with honey, oil and vinegar and season with salt and pepper. Put in the oven for the last 15 minutes of cooking other vegetables or just cook separately for 15 minutes. When the vegetables are ready, cool them. At this time, bake pepper at 428 °F (220 °C) for 25 -30 minutes. Leave to cool for 15 minutes, then remove the skin and cut into strips. Connect the components. Start with a layer of lettuce, then lay the vegetables on top and pour over pesto sauce.

Bon Appetit!