Tasty and satisfying 50 vegetarian dinner recipes for any occasion

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).

In a baking dish, spread a thin layer of marinara sauce. Place half of the baked eggplant rounds on top of the sauce, then spoon more marinara on top of the eggplant.

Sprinkle half of the mozzarella cheese over the marinara, then layer the remaining eggplant rounds on top.

Top with the remaining marinara sauce and mozzarella cheese.

Bake the eggplant with Parmesan for an additional 20—25 minutes, or until the cheese is melted and bubbly.

Remove the dish from the oven and let it sit for a few minutes before serving.

Garnish with chopped basil leaves before serving. Enjoy your delicious Eggplant with Parmesan!

Lentil and vegetable stew

Ingredients:

1 cup dry lentils, rinsed and drained
1 onion, diced
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 bell pepper, diced
1 zucchini, diced
1 can diced tomatoes
4 cups vegetable broth
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Olive oil
Fresh parsley for garnish

Instructions:

In a large pot, heat some olive oil over medium heat. Add the diced onion and garlic, and sauté until golden and fragrant.

Add the diced carrots, celery, bell pepper, and zucchini to the pot. Cook for about 5 minutes, until the vegetables start to soften.

Stir in the lentils, canned tomatoes, vegetable broth, cumin, paprika, and thyme. Season with salt and pepper.

Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30—40 minutes, stirring occasionally, until the lentils and vegetables are tender.

Adjust the seasoning if needed and add more water if the stew is too thick.

Serve the lentil and vegetable stew hot, garnished with fresh parsley.

Spaghetti Squash with Marinara Sauce

Ingredients:

1 large spaghetti squash
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Optional: grated Parmesan cheese for serving

Instructions:

Preheat the oven to 400° F (200° C). Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp with a spoon.

Drizzle the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet and roast in the oven for 40—45 minutes, or until the squash is tender and the flesh easily shreds into strands with a fork.