gossipify logo 1

4 practical vegetarian recipes for dinner

Learn how to prepare delicious and simple dishes to vary your menu

After a busy day, enjoying a delicious dinner before resting is one of the satisfactions that make the night more pleasant, especially if accompanied by a special person. In this sense, having practical, delicious and vegetarian recipe options is a great alternative, as they help save time, money and also provide a delicious dinner even for those who do not have much skill in the kitchen.

html[data-range=”xlarge”] figure image img.img-7c8bc3094cf4fa23fd21d6ce4ec84250d9cqpqez { width: 774px; height: 516px; }HTML[data-range=”large”] figure image img.img-7c8bc3094cf4fa23fd21d6ce4ec84250d9cqpqez { width: 548px; height: 365px; }HTML[data-range=”small”] figure image img.img-7c8bc3094cf4fa23fd21d6ce4ec84250d9cqpqez, html[data-range=”medium”] figure image img.img-7c8bc3094cf4fa23fd21d6ce4ec84250d9cqpqez { width: 564px; height: 376px; }HTML[data-range=”small”] .article__image-embed, html[data-range=”medium”] .article__image-embed {width: 564px; margin: 0 automatic 30px; }

With this in mind, we have selected 4 easy-to-prepare vegetarian recipes to prepare throughout the week and vary your menu. I wait!

Roasted cauliflower with saffron


  • 400 g of cauliflower florets
  • 2 cloves of garlic, peeled and crushed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon sweet paprika
  • Salt and olive oil to taste
  • Greasing oil
  • Waterfall

Preparation method

Place the cauliflower florets in a pan, cover with water, salt and cover the pan. Place over medium heat to cook for 5 minutes, after boiling. Meanwhile, put the garlic, lemon juice, salt, paprika, saffron and olive oil in a container and mix well. Reserve. Remove the cauliflower from the heat, remove the water, wait for it to cool and pass the florets over the saffron mixture. Then arrange on a baking tray greased with olive oil and place in a preheated oven at 240ºC until the surface is golden. Serve immediately.

Eggplant stuffed with tofu


  • 3 eggplant
  • 200 g of chopped tofu
  • 3 cloves of garlic, peeled and crushed
  • 1 onion peeled and chopped
  • 1 tablespoon of vinegar
  • 1 tablespoon olive oil
  • Salt, ground black pepper and oregano to taste
  • Waterfall

Preparation method

Using a knife, cut the aubergines in half and place them in a bowl. Cover with water, add salt and vinegar and leave to soak for 10 minutes. Then remove the water and transfer the aubergines to a pan. Cover with water and place over medium heat to cook for 10 minutes, after boiling. Turn off the heat, remove the water, wait for the aubergines to cool and, using a spoon, remove the pulp from each of them. Save both the pulp and the peel.

In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the aubergine pulp and tofu and sauté for 5 minutes. Turn off the heat and season with salt and black pepper. Then, using a spoon, fill the aubergines with the mixture and sprinkle with oregano. Bake in a preheated oven at medium temperature until golden brown. Serve immediately.

Quinoa salad with peas and mint

Quinoa salad with peas and mint


  • 1 cup of tea Quinoa
  • 2 teacups of water
  • 1 cup chopped mint leaves
  • 395 g of peas
  • 2 tablespoons of vinegar
  • 1 lemon juice
  • Salt, olive oil and ground black pepper to taste

Preparation method

Under running water, wash the quinoa, drain it and place it in a pan. Cover with water, salt and cook over medium heat for 15 minutes, after boiling. Turn off the heat, wait for it to cool, drain the water, transfer the quinoa to a container, cover and leave to rest for 20 minutes. Then add the mint leaves, peas, vinegar, olive oil, lemon juice, salt and black pepper and mix well. Store in the refrigerator for 1 hour. Serve immediately.

Cassava rosti with leek


  • 2 cups grated cassava
  • 1 carrot peeled and grated
  • 1 onion peeled and chopped
  • 1 leek stalk, cut into slices
  • 2 cloves of garlic, peeled and crushed
  • Olive oil, salt, ground white pepper and chopped parsley to taste

Preparation method

In a container, place the cassava, carrot, onion, leek, garlic, salt and black pepper and mix well. Reserve. In a skillet, add the olive oil and place over medium heat to heat through. Using a spoon, place the mixture set aside on the baking tray and spread it to cover the entire surface. Cover the pan and, over low heat, cook the rosti until golden. Then drizzle the rosti with olive oil, turn it carefully and brown it on the other side too. Turn off the heat and serve immediately.

Source: Terra

You may also like

Hot News



Join our community of like-minded individuals and never miss out on important news and updates again.

follow us