Here is a collection of healthy and delicious vegetarian recipes that have been passed down through generations. These recipes are perfect for those who are looking for wholesome, plant-based meals that are easy to prepare and full of flavor.
- Lentil Soup Ingredients:
- 1 cup green lentils
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 2 cups water
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Rinse the lentils and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic and cook until the vegetables are soft, about 5 minutes.
- Add the lentils, vegetable broth, water, salt, and pepper to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-30 minutes, or until the lentils are tender.
- Serve hot, garnished with fresh parsley.
- Roasted Vegetable and Quinoa Salad Ingredients:
- 1 cup quinoa
- 2 bell peppers, sliced
- 1 large zucchini, sliced
- 1 large eggplant, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
- 2 tbsp fresh basil, chopped
Instructions:
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa and cook according to the package instructions.
- In a large bowl, mix together the bell peppers, zucchini, eggplant, olive oil, salt, and pepper.
- Transfer the vegetables to a baking sheet and bake for 20-25 minutes, or until they are tender and lightly browned.
- In a large serving bowl, mix together the cooked quinoa, roasted vegetables, balsamic vinegar, and basil. Serve warm or at room temperature.
- Chickpea and Spinach Curry Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 cup tomato puree
- 2 cups spinach
- Salt and pepper to taste
- Yogurt for garnish
Instructions:
In a large pot, heat some oil over medium heat. Add the onion, garlic, and ginger and cook until the onion is soft, about 5 minutes.
Add the curry powder and cook for 1 minute, stirring constantly.
Add the chickpeas, tomato puree, salt, and pepper to the pot. Stir to combine.
Bring the curry to a simmer, then reduce the heat to low and let it cook for 10-15 minutes, or until the flavors have melded together.
Stir in the spinach and cook until it is wilted, about 2-3 minutes.
Serve hot, garnished with yogurt.
Enjoy these tasty and healthy vegetarian recipes!