vegetarian meals

This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice – perfect to make ahead for lunch for the week as the flavors only get better overnight.

Lentil salad

dry brown lentils

bay leaf

thyme

carrots

celery

red bell pepper

red onion

parsley

garlic (minced)

lemon juice

olive oil

salt

black pepper

In a medium saucepan combine lentils, bay leaf, and thyme.

Add enough water to cover by 1 inch.

Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.

Drain lentils and discard bay leaf.

Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.

Toss to combine and serve chilled or room temperature.

Makes 4 1/2 cups.

This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic bread!). It's super easy and can be made anytime of the year because it uses canned tomatoes.

Instant Pot Tomato Basil Soup

unsalted butter

onions

all purpose or gluten-free flour

chicken broth (or vegetable for vegetarians)

reduced fat (2% milk)

San Marzano whole plum tomatoes (with juice)

basil (chopped)

bay leaves

Parmesan or Romano cheese rind (optional)

Pecorino Romano cheese

kosher salt (or more to taste)

black pepper (to taste)

Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.

Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.

Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).

Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.

To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan.

Get your Latin groove on with these Cuban inspired black beans, loaded with mucho sabor (lots of flavor)! Easy to make and ready in twenty minutes, but don't let that fool you, there is plenty of flavor in these beans. Low fat, super high in fiber, vegan, gluten free, inexpensive and delicioso!

Quick and Delicioso Cuban Style Black Beans

onion

garlic

scallions

tbsp red bell pepper

tbsp cilantro

black beans (do not drain (I prefer Goya))

water (or more if needed)

cumin (to taste)

oregano

tsp red wine vinegar

salt and black pepper

Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.

Add oil to a medium-sized pot on medium heat.

Add vegetables to the pot and saute until soft, about 3 minutes.

Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.

Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).

Taste for salt and serve.

Low Fat Banana Fritters 

bananas

tbsp sugar

eggs (beaten)

tbsp flour

tsp vanilla extract

cinnamon

sugar

Mash the bananas.

Add sugar, eggs, flour and vanilla.

In a large skillet, heat on low flame.

When hot, spray with Pam and using a tablespoon, pour 1 tablespoon of batter for each fritter.

When cooked on one side (1-2 minutes) flip over and cook the other side.

Set aside in a dish and keep warm in the oven as you repeat with the rest of the batter.

When ready to serve, put 4 on a plate and top with a little powdered sugar and cinnamon.

Serve with low fat ice cream.

Phyllo Fruit Tart

butter

canola oil

phyllo dough (14 x 9)

oz FF cream cheese

fat free whipped topping

(11 oz mandarin oranges, drained)

kiwifruit (peeled and sliced)

strawberries

oz chocolate

In a small bowl, combine butter and oil.

Place one sheet of phyllo dough on a baking sheet.

Brush with butter mixture.

Repeat with remaining sheets.

Bake at 400 for 5-7 minutes or until browned.

Cool completely.

Beat cream cheese until smooth.

Add powdered sugar.

Beat well.

Fold in Cool Whip.

Spread over cooled phyllo.

Top with fruit.

Melt chocolate in microwave and drizzle over fruit.

Keep cool this summer with these mouth-puckering pops! If you love contrasting sensations of sour, sweet and spicy, you'll love these ice pops.

Lemon And Ginger Ice Pops

2 3/4- inch 1 oz piece fresh ginger, peeled and finely chopped

water

lemon juice (from 3 lemons)

lemons

ultra lemon (optional)

Lemon and Ginger Ice Pops

Put the ginger, water, sugar and lemon zest in a small saucepan and bring to a simmer.

Simmer until the sugar is dissolved, then remove the pan from heat and let it get to room temperature.

Pour the mixture through a fine strainer pressing down hard on the ginger with the back of a spoon. Mix in the lemon juice.

Pour the mixture into your ice pop molds, leaving 1/4 inch at the top to let the mixture expand while it freezes.

Place a slice of lemon in each mold if using then insert the sticks and freeze.

Triple Berry Smoothie

blackberries and raspberries

oz nonfat Greek yogurt

liquid stevia for sweetness (Recommend: NuNaturals)

Put all ingredients in a blender and blend until smooth.

Serve with a straw.

Golden egg yolks mingle with tomatoes, green chiles and cheese over a crispy corn tortilla for breakfast... what can be better! Low fat, naturally gluten-free and vegetarian (perfect for meatless mondays).

Huevos Rancheros

tsp oil

onion (minced)

tomato (minced)

green chiles (I used Old El Paso)

oil spray

salt and pepper

cumin (optional)

eggs

lettuce

cheese

tsp chopped cilantro

olive oil spray

corn tortillas (I used Mission Extra Thin yellow corn)

Heat oil in a small pan. Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm.

In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside. Set aside.

In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover and cook until sunny-side up or to your liking.

To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.

Baked Bananas are the perfect, healthy dessert. They taste decadent, like bananas foster without all the butter and extra calories.

Baked Bananas

banana (cut in half lengthwise)

honey

cinnamon (to taste)

Preheat oven to 400F degrees.

Arrange banana on an oven safe dish or foil.

Sprinkle with cinnamon and honey.

Cover tight with foil and bake for 10 to 15 minutes, depending on how soft you like them.

Enjoy as is, or (optional) add some whipped cream or light ice cream on the side.

Baked Bananas are the perfect, healthy dessert. They taste decadent, like bananas foster without all the butter and extra calories.



PRINT RECIPE: https://www.skinnytaste.com/baked-bananas/

The crispy chicken sandwich craze gets a vegan makeover! The journey may be a long one, but the destination is well worth it. After you fry your “chicken” breasts to golden brown, serve up your sandwich on a toasted bun with colorful slaw and vegan aioli. Consider any carnivore fooled!

Ultimate Crispy “Chicken” Sandwich Recipe by Tasty

oz cannellini bean

oz firm tofu, pressed,

olive

vegan worcestershire sauce

vegetable bouillon packet,

onion powder,

garlic powder, plus 1 teaspoon, divided

kosher salt,

vital wheat gluten, plus 2 tablespoons

all-purpose flour,

oat milk

dill pickle juice

hot sauce

canola oil, for frying

corn starch

baking soda

paprika

cayenne

purple cabbage, thinly sliced

carrot,

apple cider vinegar

mayonnaise

garlic paste

brown mustard

kosher salt

vegan brioche buns, toasted

dill pickle, sliced

hot sauce of choice

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

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In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and  homogenous.

Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.

Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.

Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.

Wrap each piece of “chicken” in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.

Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.

Remove the “chicken” from the steamer and discard the parchment paper. Transfer the warm “chicken” to the brine to marinate for 1–2 hours.

Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.

Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.

Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).

While the oil heats, bread the “chicken”: In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.

Remove the “chicken”from the brine. Lightly coat in the flour mixture, then set aside.

Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits.  Dip each floured “chicken” breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.

Working 2 at a time, fry the “chicken” for 3–4 minutes, until deep golden brown and crispy. Transfer the “chicken” to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.

To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about ½ cup (50g) slaw. Top with the top bun.

https://vid.tasty.co/output/158202/landscape_480/1579632343

Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling for Mother's Day this weekend!

Lemon Asparagus Couscous Salad with Tomatoes

oz whole wheat pearl couscous

lb thin asparagus spears (tough ends trimmed)

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The most viewed vegetarian meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine