10 Easy and Delicious Vegetarian Recipes

Goat Cheese Stuffed Peppers

INSTRUCTIONS:

Roast the red peppers for 7 minutes until blackened over an open flame, then place in a bowl and cover with plastic wrap. Allow to sit for 15 minutes. Once cooled, use a small knife to peel off the skin and make a slit on one side of the pepper. Remove seeds and stems.

Then preheat your oven to 475 degrees.

Bring water to a boil.

In a small bowl, combine raisins and boiling water and allow to sit for 5 minutes before draining then set aside.

Gently flatten the peppers with the peeled side down on a cutting board and season with salt and pepper. Evenly distribute the goat cheese into eight logged shaped pieces and place on top of the peppers. Top with basil, pine nuts, and raisins, then fold the pepper over the cheese to form a sandwich.

Place the peppers stuffed with the goat cheese on a baking sheet and top with breadcrumbs and olive oil. Bake for about ten minutes until breadcrumbs turn a golden brown.

Portobello Sliders

INSTRUCTIONS:

Heat a grilling pan or grill on medium/high heat.

Brush mushrooms, eggplant, squash and zucchini with canola oil and season with salt. Place on the grilling pan for about ten minutes or until the vegetables soften.

Split the buns and place on a baking sheet. Layer the mushrooms, squash, zucchini, and eggplant on each bottom half on the bun and top off with Swiss cheese. Brush the top half of the buns with sesame oil and sesame seeds. Place in the broiler for about a minute until the cheese melts, then place to top half of the bottom to the mini sliders and enjoy!

Spiced Sweet Potatoes

INSTRUCTIONS:

Preheat your oven to 350 degrees.

Over low heat, melt the butter in a small saucepan. Add in sugar, fennel seeds, and the allspice until well incorporated.

Take a large bowl and toss the potatoes with the butter mixture and transfer to a baking sheet. Season with salt and pepper and roast about 25 minutes, then turn the potatoes and roast for another 20 minutes until the potatoes are tender.

This is one of the more versatile easy vegetarian recipes as it can be served as a side dish, appetizer or simply for a midday snack.

Cucumber Soup

INSTRUCTIONS:

In a blender or food processor, puree cucumbers, onions, lemon juice and zest, salt, pepper, and broth.

Transfer to a serving bowl and mix in the sour cream, then place it in the refrigerator to chill for at least one hour.

Serve cold and top with cucumbers, onions or lemon zest if desired.

Cashew Stuffed Eggplant

INSTRUCTIONS:

Heat a tablespoon of olive oil in a small saucepan over medium heat. Combine garlic, raisins, curry powder and ¼ a teaspoon of salt in the pan and cook for two minutes. Add in the water and Bulgur and bring to a simmer. Cover and allow the mixture to simmer for about 15 minutes so the Bulgur is nice and tender.

While the Bulgur simmers, place the eggplant halves on a baking sheet lined with foil and the cut side is facing up. Brush with olive oil and top with half a teaspoon of salt. Place in the broiler on high heat until tender or about 7 minutes.

When eggplants are tender, remove from broiler and cover with foil.

To the Bulgur mixture, stir in the cashews and fluff with a fork.

Evenly divide the Bulgur mixture into each of the eggplants halves and top with the chopped mint.

Tempeh with Peppers and Kale

INSTRUCTIONS:

This is one of the easy vegetarian recipes that will have you trying something different. Tempeh is a soybean veggie protein that has a firm texture and absorbs flavors from the other foods it is cooked with.

Begin by heating 2 tablespoons of canola oil in a large cast iron skillet on medium heat. Cook the tempeh for about four minutes and slowly add the soy sauce into the pan. Remove the Tempeh and set aside.

In the same skillet on high heat, add another 2 tablespoons of canola oil and then add onions and pepper. After 3 minutes, add the kale and salt and pepper. Cook for about a minute and then add the vinegar and remove skillet from heat.

Divide the veggie mixture evenly and top with the tempeh.

Pasta and a Chickpea sauce

INSTRUCTIONS:

In a skillet, heat olive oil on medium heat, then add carrot, onions, and garlic and allow to cook for about 10 minutes. Remove from heat.

In a blender, combine the carrot/onion/garlic mixture, chickpeas, water, salt and the pepper. Blend for about 2 minutes until you have a smooth consistency.

In a large serving bowl, mix the penne and sauce.

Top with parsley and basil.

Vegetarian Pizza

INSTRUCTIONS:

Start by preheating the oven to 400 degrees.

Cut your squash into slices about half an inch thick and then into one-inch cubes. In a large bowl, toss together the onions, squash, salt, pepper, and oil, then transfer to a baking sheet. Place in the oven to roast for 20 minutes until the squash is tender.

Once the squash is removed from the oven, increase the oven temperature to 450 degrees.

Roll the pizza dough so it is about ¼ an inch thick. Sprinkle a clean baking dish with the cornmeal and place the dough on top.

Top the dough with the squash mixture and thyme. Evenly distribute scoops of the Ricotta and bake for about 25 minutes.

Corn Potato Chowder

INSTRUCTIONS:

Just because you are eating healthier doesn't mean you have to sacrifice flavors. The best easy vegetarian recipes will add bold flavors through different seasonings like this dish does with the seafood season.

Begin by coating a Dutch oven with cooking spray and heat over medium heat. Saute the green bell peppers and ¾ a cup of the green onions until lightly browned.

Add the corn, water, thyme, red peppers, potatoes and seafood seasoning and increase the temperature to high heat. Allow the mixture to boil, then reduce the heat and cover. Simmer until the potatoes are tender for about ten minutes.

Remove the Dutch oven from heat and mix in half and half, parsley, and the salt.

Divide evenly into four bowls and top with the sharp cheddar cheese and remaining green onions.

Black bean, carrot tacos

INSTRUCTIONS:

First, preheat your oven to 450 degrees.

Then in a medium saucepan, heat 1 ½ tablespoons of olive oil over medium heat. Cook onions and peppers until tender. Add in the chili powder and stir for about 30 seconds, then mix in the water and black beans. Turn the heat down to low/medium and cook for about 5 minutes until the mixture thickens. Use the back of a fork to mash the beans to create a thick mixture, then add the lime juice, salt, and pepper.

In a medium bowl, toss the carrots, cumin and remaining olive oil together. Transfer to a baking sheet and season with salt and pepper, then roast for about 5 minutes, turn and roast for another 5 minutes.

In warmed taco shells, evenly divide the carrots and black bean mixture. For more flavor, top with avocado, cilantro, radish or shredded cheese. Serve with a lime wedge.