vegetarian dinner ideas

<p>This easy dal makhani recipe uses pre-cooked beans and lentils to shorten the cook time for this flavorful vegetarian dish. Serve with naan and enjoy!</p>

Easy Dal Makhani

onion

garlic

ginger

tomato paste

milk, divided

olive oil

cumin seeds, chili powder, and coriander

garam masala

cayenne pepper

butter

black lentils (or 3 cups cooked black lentils)

black beans

salt

Naan or basmati rice,

Sour cream,

Dice the onion. Mince the garlic. Peel and mince the ginger.

In a small bowl, mix together the tomato paste and 1/2 cup milk until smooth.

In a large skillet, heat the olive oil. Sauté the cumin seeds until they just start to brown, about 1 minute. Add the onion, garlic and ginger, and sauté 1 to 2 minutes.

Add the chili powder, coriander, garam masala, cayenne pepper, butter, the tomato paste and milk mixture, and another 1/2 cup milk. Add the beans and lentils and the kosher salt.

Heat and stir, gradually adding the remainder of the milk (1 1/2 cups, or more) over a few minutes until a thick sauce forms.

Serve warm, with naan for dipping, or serve with basmati rice. Top with sour cream and chopped cilantro.

Quick &amp; easy pumpkin cauliflower curry recipe made with canned pumpkin, coconut milk, curry paste &amp; lots of vegetables for a healthy vegetarian dinner.

Easy Pumpkin Cauliflower Curry

oil,

green curry paste

onion,

garlic (about 6 cloves)

coconut milk

pumpkin puree (15 ounce)

cauliflower florets (small bite-sized pieces)

red bell pepper,

peas

soy sauce

turmeric powder

sugar

hot cooked rice

lime cilantro

cashews pieces,

In a large saute pan or cast iron skillet, heat the oil and curry over medium to medium-high heat, stirring to combine it well. Let it cook until it starts to smell very fragrant and is well combined, about 2 minutes.

Add the onion and cook until soft, about 5 minutes.

Add the ginger and garlic and cook until fragrant, about 30 seconds.

Pour in the coconut milk and add the pumpkin puree. Stir to combine.

Add the cauliflower pieces. Bring the mixture to a simmer and let it cook, stirring often, for 10-15 minutes or until the cauliflower is tender but not mushy.

Stir in the bell pepper, peas, soy sauce, turmeric powder, and sugar. Simmer for an additional 5 to 10 minutes until the veggies are tender (but not overcooked) and everything is well combined.

Serve the curry over hot cooked rice with a dash of fish sauce, a sprinkle of chopped cilantro, and a squeeze of fresh lime on the top. Don&#8217;t skip these &#8211; they are a must for finishing off the dish. More soy sauce to taste can be substituted for the fish sauce. You can also add a few tablespoons of cashews to the top before eating.

You won't believe the flavor in these Mexican sweet potatoes, topped with black bean pico de gallo and creamy cilantro sauce!

Mexican Sweet Potatoes

sweet potatoes

Olive oil, for rubbing

Kosher salt

recipe Black Bean Salsa

corn kernels

Creamy Cilantro Sauce

Mexican hot sauce (such

Start soaking the cashews for the Creamy Cilantro Sauce (or make it in advance; you can also soak the cashews the night before for easy day-of prep). If you&#8217;re planning to make the Creamy Cilantro Dressing, skip this part. 

Wash the sweet potatoes and slice them in half. Place on a parchment paper lined baking sheet and rub lightly with olive oil, just enough to coat. Sprinkle with kosher salt. Bake until tender and lightly browned on the edges, about 25 to 35 minutes depending on the size of the potatoes. 

Make the Creamy Cilantro Sauce (or Creamy Cilantro Dressing). Save out a few cilantro leaves and chop the cilantro for a garnish.

To serve, top the roasted sweet potatoes with Black Bean Pico de Gallo, corn kernels, cilantro, and dollops of Creamy Cilantro Sauce.

These cauliflower tacos with breaded cauliflower, refried beans and silky Yum Yum sauce are all about one thing: big flavor!

Cauliflower Tacos with Yum Yum Sauce

recipe Crispy Breaded Cauliflower

vegetarian refried beans (or Easy Refried Black Beans

cumin

red cabbage, shredded

limes (1

Yum Yum Sauce (use vegan mayo

corn tortillas

cilantro,

Make the Crispy Breaded Cauliflower (about 40 minutes total; use the remaining time to complete the steps below.)

If using purchased refried beans, taste and if needed, mix with 1/2 teaspoon cumin and/or a pinch or two kosher salt. (Or, you can make our Supremely Simple Refried Black Beans but for this recipe we preferred using storebought so we could focus on the cauliflower!)

Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.

Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce, and cilantro. Serve with lime wedges to spritz prior to serving. (If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.)

This vegetarian pot pie is crazy delicious, with a flaky pot pie crust and a savory filling of veggies and Parmesan. Here's how to make pot pie.

Vegetarian Pot Pie Recipe

all-purpose flour

baking powder

sage

unsalted butter

water,

shallot

cannellini beans

olive oil, divided

Yukon gold potato

carrots

red bell pepper

oregano

vegetable broth

pesto

Parmesan cheese, large grated

Make the crust: In a medium bowl, mix the all-purpose flour, kosher salt, baking powder, and sage. Cut the butter into pieces and drop it into the flour mixture. Use a pastry blender to cut it into the flour mixture until a coarse meal texture is obtained.

Sprinkle the ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.

Make the filling: Slice the shallot into rings. Drain and rinse the cannellini beans in a strainer, shaking them dry. Place a large skillet over medium low heat and add 2 tablespoons olive oil. Add the shallot and beans to the skillet in a single layer. Add a pinch of kosher salt and cook without stirring for 3 to 4 minutes until the bottoms are browned and crispy; the beans will pop a bit so you may want to use a splash screen if you have one. Stir and then cook without stirring for another 3 to 5 minutes until the beans and shallots crispy and fully browned (some may fall apart). Remove from heat and remove the beans to a bowl. 

Meanwhile, dice the potato and carrots into 1/2-inch cubes. Dice the onion and dice the bell pepper into 1/2 inch cubes. 

In the warm skillet over medium-high heat, add 1 tablespoon of olive oil. Add the potatoes, onion, pepper, and carrots. Cook, stirring occasionally, until the potatoes are tender and may be lightly browned, about 10 minutes. When the potatoes are tender, reduce the heat to low. Add the oregano and flour and stir until the vegetables are coated. Add the vegetable broth, peas, and kosher salt. Stir for about 4 minutes until the broth thickens into a sauce. Remove from the heat and stir in the pesto, Parmesan cheese, and the crispy beans and shallots. Taste and adjust seasoning as desired.

Pour the filling into a deep dish 9” pie pan or small baking dish, or into several smaller baking dishes. Fill it only up to the top so the filling doesn’t spill out: there might be a small amount of filling left depending on your pie dish and size of vegetables. 

Remove the dough from the refrigerator and roll it out on a floured surface until it is large enough to cover the pan. Work quickly as the dough is easiest to work with while it’s just come to room temperature. Drape the dough over the pan and remove excess dough. Lightly crimp the edges (it’s a rustic pie, so it doesn’t have to be perfect!). Cut 4 small slits to vent for steam in the center of the crust. In a small bowl, mix a few drops of water with 1 tablespoon of olive oil and lightly brush it over the dough.

Bake for 20 to 25 minutes until the crust is golden and crispy. Place a tray on the rack underneath to catch any spills. Remove from the oven and allow to cool for 5 minutes before serving.

This cozy baked orzo is loaded with tomatoes and spinach, then topped with feta and seasoned breadcrumbs. It makes a wonderful vegetarian main or side dish!

Baked Orzo with Spinach and Feta

breadcrumbs

red pepper (optional)

orzo

tomatoes

red wine vinegar

pepper

baby spinach

cherry tomatoes (halved)

feta (crumbled)

In a small skillet, heat 1 tablespoon olive oil over low heat. Add breadcrumbs, oregano, crushed red pepper and salt to a bowl and mix to combine. Add to skillet and cook, stirring, for about 2-3 minutes or until breadcrumbs are evenly toasted and golden in color. Set aside.

Heat oven to 350 degrees. Add two tablespoons olive oil to a large stockpot. over medium heat. Add onions and cook for about 3-4 minutes. Add garlic and orzo and cook for another minute or two, stirring often. Be careful not to let the garlic burn.

Add vegetable broth, diced tomatoes, tomato paste and vinegar to the pot and bring to a boil, then lower heat to a gentle simmer. Stir in salt, pepper and oregano and simmer for 15 minutes, stirring once or twice throughout so the orzo cooks evenly. Stir in the spinach and cook for 1 to 2 minutes more, until they are wilted.

At this point most of the liquid should be absorbed and the orzo should be al dente. Transfer orzo to a baking dish and top evenly with breadcrumbs, cherry tomato halves and feta. Bake for 15 minutes. Broil on for another 3-5 minutes if browning is desired. Remove from oven and garnish with fresh oregano leaves before serving.

This falafel salad bowl is the ultimate Mediterranean inspired bowl meal! It features a baked vegan falafel recipe and creamy cilantro dressing.

Baked Falafel Salad Bowl

chickpeas

½ large or 1 small red onion

parsley

cilantro

coriander

kosher salt (do not substitute table salt)

red cabbage

cucumber

cherry tomatoes

lettuce

Greek yogurt

lemon or lime juice

tahini

cilantro leaves

water

Soak chickpeas 1 hour. Preheat oven to 375°F.

Peel the garlic; place them in the bowl of a food processor and process until minced. Peel the onion and cut it into rough chunks; add to the bowl and process again until chopped. To the bowl, add soaked chickpeas, parsley, cilantro, cumin, ground coriander, cayenne pepper, kosher salt, and olive oil. Process until smooth and a dough comes together, stopping occasionally to scrape down the sides of the bowl.

Line a baking sheet with parchment paper. To form the falafel patties, take a few tablespoons of dough, roll it into a ball and then pat it flat. Keep the patties as uniform as possible so they have a similar thickness. Bake the patties for 24 minutes, flipping halfway through.

Meanwhile, make the creamy cilantro dressing: Peel the garlic cloves. Place all ingredients for the dressing into a blender and blend until smooth.

Thinly slice the red cabbage and cucumber. Cut the cherry tomatoes in half. Clean the salad greens.

To serve, place greens in a large bowl. Top with falafel patties, cabbage, cucumber, and tomatoes. Drizzle with dressing and serve.

This vegetarian sweet potato chili recipe is all star and a family favorite! It's a delicious healthy dinner recipe where you won't miss the meat.

Best Sweet Potato Chili

red onion

green bell peppers

potatoes

corn (fresh

chili powder

cocoa powder

black pepper

masa harina (optional)

balsamic vinegar (optional)

Garnishes: Hot sauce, sour cream cheese

Dice the onion. Dice the green pepper. Dice the sweet potatoes into a small dice (cubes about 1/2-inch thick). Make sure to cut the sweet potatoes as directed so they cook quickly and to obtain the correct chili consistency. Mince the garlic.

In a large Dutch oven or stockpot (at least 5 quarts), heat the olive oil. Sauté onion, peppers and sweet potatoes on medium-high heat for 8 minutes, stirring frequently. Then turn down the heat to medium low.

Add the garlic, tomatoes and their liquid, beans, corn, vegetable broth, chili powder, cumin, cayenne pepper, cocoa powder, kosher salt, and black pepper. Stir, then cover and cook for 25 minutes, stirring occasionally.

After the 25 minutes, mix the masa harina with ½ cup water and stir it together in a small bowl. Add the mixture to the chili to thicken, and cook 10 minutes more. Stir in the balsamic vinegar.

Season with additional kosher salt and pepper to taste.

Thinly slice the green onions. Divide the chili into individual bowls and garnish with hot sauce, sour cream, green onions, and sour cream. Store leftovers refrigerated or freeze for up to 3 months.

These loaded quinoa tacos are a delicious vegetarian taco recipe, featuring quinoa taco filling, bell pepper slaw, spicy sour cream, and feta!

Loaded Quinoa Tacos

Simply Nature Organic Quinoa

Simply Nature Organic Vegetable Broth

Simply Nature Organic Coconut Oil

each: cumin and paprika

each: garlic powder, onion powder, and oregano

kosher salt, divided

green onions

lime

bell peppers (we used 1/2 red and 1/2 orange)

Simply Nature Organic Spring Mix

Salsa, store bought or Salsa Fresca

Sour cream, spicy mayo,

Feta cheese crumbles (omit for vegan)

red onions, pickled radishes

Cook the quinoa

In a dry pan over medium heat, add the dry quinoa and toast it over medium heat, stirring frequently. After a few minutes you&#8217;ll start to hear a popping sound; continue stirring until the quinoa just starts to brown and smell toasty, about 3 to 4 minutes total.

Immediately transfer the quinoa to a fine mesh strainer and rinse it in the sink. Return it to the pot and add the vegetable broth and 1/4 teaspoon kosher salt. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer where the broth is just bubbling for about 15 to 20 minutes, until the broth has been completely absorbed. (Check by pulling back the quinoa with a fork to see if broth remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.

Prepare the toppings*

While the quinoa cooks, make a quick bell pepper slaw: Thinly slice the peppers, then cut them in half. Place them in a bowl and mix with 1 tablespoon lime juice and a few pinches kosher salt, and allow to stand until serving. If serving with spicy sour cream, stir in few shakes hot sauce to taste (or do the same with hummus for a vegan option).

Finish the quinoa taco filling

When quinoa is done, melt the coconut oil in large nonstick pan over medium heat. Add cooked quinoa and stir to combine. Add the cumin, paprika, garlic powder, onion powder, oregano, and 1/4 teaspoon kosher salt and stir. Then cook without stirring for about 5 minutes or until the bottom starts to get crispy. Remove from the heat and stir in 1 tablespoon lime juice and green onions. (Add any remaining lime juice to the bell pepper slaw.)

Serve the quinoa tacos

Warm the tortillas**, or char them by placing a tortilla on an open gas flame on medium for a few seconds per side, flipping with tongs, until slightly blackened and warm. Top the tortillas with the greens, quinoa filling, bell peppers, pickled onions, sour cream (mixed with a little hot sauce if desired) and feta crumbles. Serve immediately. If desired, serve with a side of Refried Black Beans.

https://www.youtube.com/watch?v=P75QmZ23R4w

Wondering how to make quinoa perfectly every time? Here's our master method! We've showed you how to make perfect quinoa and shared 2 tips for next level quinoa. Then, a delicious 30 minute meal using quinoa: our Loaded Quinoa Tacos!  Full recipe is below.

FULL TACOS RECIPE: https://www.acouplecooks.com/loaded-quinoa-tacos/

How to Make Quinoa Perfectly!
INGREDIENTS: 
1 cup quinoa (white, red, or mixed)
2 cups water
Kosher salt

METHOD:
1. Rinse the quinoa and drain completely.
2. Place quinoa in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)
3. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. If desired, add additional kosher salt and pepper to taste. 
RECIPE at: https://www.acouplecooks.com/master-recipe-perfect-quinoa/ 

FOLLOW:
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How to Make Quinoa Perfectly + Loaded Quinoa Tacos

The best veggie stir fry out there! This stir fry vegetables with homemade teriyaki sauce is a favorite tasty and easy vegetarian recipe.

Teriyaki Vegetable Stir Fry

recipe homemade teriyaki sauce

tempeh

broccoli

bell peppers: red,

ginger root, minced

sesame oil

Sesame seeds,

Make the rice according to How to Cook White Rice, How to Cook Brown Rice, or Instant Pot Rice.

Thinly slice the tempeh into rectangles. Cut the broccoli into florets. Dice the peppers into large chunks. Peel and mince the ginger. Thinly slice the green onion.

In your largest skillet, heat 1 tablespoon sesame oil over medium high heat. Add the tempeh in a single layer, sprinkle with a few pinches kosher salt, and 2 to 3 minutes per side until lightly browned. Remove from the pan.

Add 1/2 tablespoon sesame oil to the same skillet. Add the broccoli and a few pinches kosher salt. Cook, stirring constantly, for 1 minute. Add 1/2 cup water and continue to saute; when the water cooks out (about 1 minute), add the ginger, peppers, green onion, and another pinch of kosher salt. Saute until the vegetables are just tender, about 3 to 5 minutes.

Turn off the heat. Add the tempeh and teriyaki sauce and stir together until everything is coated with sauce. Taste and add a pinch or two of kosher salt as desired. Garnish with sesame seeds and serve with rice.

Thank you Sonja and Alex for sharing such great recipe…. Not only was it fast and easy to prepare, it got higher praises from both my husband and son in the form of kisses for the cook (me 🥰). I used your teriyaki sauce as a marinate for my tofu before stir frying with mixed veggies 😋 . I will definitely be making this many, many times again. Greetings from Germany. ★★★★★

Vegetarian Chickpea Milanese made with a chickpea flour cutlet topped with arugula salad with canned chickpeas, tomatoes, and fresh lemon.

Top 21 vegetarian dinner ideas recipes from across the web

The most viewed vegetarian dinner ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Best Sweet Potato Chili

Loaded Quinoa Tacos

Loaded Quinoa Tacos

Teriyaki Vegetable Stir Fry

Chickpea Milanese

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Mediterranean puff pastry tart

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Top 21 vegetarian dinner ideas recipes from across the web

The most viewed vegetarian dinner ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Dal Makhani

Easy Pumpkin Cauliflower Curry

Mexican Sweet Potatoes

Cauliflower Tacos with Yum Yum Sauc...

Vegetarian Pot Pie Recipe

Baked Orzo with Spinach and Feta

Baked Falafel Salad Bowl

Best Sweet Potato Chili

Loaded Quinoa Tacos

Loaded Quinoa Tacos

Teriyaki Vegetable Stir Fry

Chickpea Milanese

Easy mushroom stroganoff

Mediterranean puff pastry tart

Veggie Lo Mein

Vegetarian tacos

Persian noodle soup

Tofu Thai green curry

'Marry me' chickpeas

Smitten Kitchen's Pizza Beans

Caribbean Jerk Tofu Bowls with Mang...

The most viewed vegetarian dinner ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine