Tasty and satisfying 50 vegetarian dinner recipes for any occasion

Tasty and satisfying 50 vegetarian dinner recipes for any occasion
Алексей Сабадырь

From hearty and comforting dishes to light and refreshing dishes, this book has it all. Whether you’re an experienced cook or just starting out on your vegetarian journey, these recipes are sure to satisfy your taste buds and leave you feeling satisfied and full.Ridero and the author of the book are not responsible for the information provided. The book is for informational purposes only and does not call for action. Contact your doctor.

Tasty and satisfying 50 vegetarian dinner recipes for any occasion

Алексей Сабадырь

© Алексей Сабадырь, 2024

ISBN 978-5-0062-1331-9

Created with Ridero smart publishing system

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.