5 vegetarian recipes for dinner

Learn how to prepare light dishes without animal products

Adopting a vegetarian lifestyle or simply incorporating more meatless meals into your daily life can be a great way to improve your health, reduce your environmental impact and discover new flavors. Many people, however, find themselves facing the challenge of finding recipes that are, at the same time, nutritious and tasty for dinner, a moment in which the meal becomes a point of meeting with the family and relaxing after a long day.

With that in mind, we’ve put together 5 vegetarian dinner recipes. Watch!

Tofu sautéed with quinoa and vegetables

ingredients

• 1 1/2 cups diced tofu
• 1 cup of tea Quinoa
• 1 cup broccoli florets
• 1 cup green beans, cut into pieces
• 2 crushed garlic cloves
• 2 tablespoons of olive oil
• Salt and ground black pepper to taste
• Waterfall

Preparation method

Leave the quinoa to soak in water for 12 hours. After this period, drain the water and wash the grain under running water. Place the quinoa in a pan, cover with water and heat. Allow the ingredient to cook until soft, turn off the heat, drain the water and set aside.

Place the broccoli florets and pods in another pan and cover them with water. Bring to the boil and let the vegetables cook until they are soft. Turn off the heat, drain the water and set the broccoli florets and pods aside.

In a pan with olive oil, brown the garlic. Then add the tofu and fry until golden. Turn off the heat and transfer the tofu into a container. Add the quinoa, broccoli florets and green beans. Mix well, season the recipe with salt and black pepper and serve immediately.

Fantastic courgettes

ingredients

• 400 g of courgettes cut into slices
• 1 cup skinless tomatoes, cut into thin strips
• 1 cup chopped walnuts
• 1 cup soy milk
• 1 tablespoon oregano
• 1/2 cup French breadcrumbs
• 1 cup of tea shredded tofu into small pieces
• 1 tablespoon olive oil
• Salt and ground black pepper to taste

Preparation method

In a pan with olive oil, place the courgettes and brown them for 5 minutes. After this period, turn off the heat and season the vegetables with salt and black pepper. In a container, mix the soy milk, breadcrumbs and nuts until you obtain a sauce. Reserve. Place half of it on a baking tray zuchinis and, on top, add half the tomato, half the tofu and half the oregano. Then add the rest of the zucchini and, on top, add the rest of the tofu, tomato and oregano. Drizzle the recipe with the reserved sauce and bake in the preheated oven for 30 minutes.

Mushroom risotto with spinach

ingredients

• 1 cup arborio rice tea
• 2 cups chopped shimeji and button mushrooms
• 2 cups fresh spinach leaves
• 1 small onion chopped
• 2 crushed garlic cloves
• 4 cups homemade vegetable broth
• 1/2 glass of dry white wine
• 1 tablespoon olive oil
• Salt and ground black pepper to taste
• 1/4 cup grated vegan parmesan

Preparation method

In a large pan, heat the oil and sauté the onion and garlic until they become transparent. Add the chopped mushrooms and cook until they release all their water and start to brown. Add the arborio rice and sauté for a few minutes until the grains are shiny.

Pour in the white wine and stir continuously until the liquid is absorbed. Add the broth vegetables, one ladle at a time, stirring often and waiting for each addition to be absorbed before adding the next. Keep the heat low so the rice cooks slowly.

When the rice is almost cooked, add the spinach and continue to cook until the rice is cooked. al dente. Season with salt and black pepper. Add vegan parmesan and enjoy!

Heart of Palm Stroganoff

ingredients

• 1 cup of tea oatmeal
• 1 tablespoon olive oil
• 1/2 onion chopped
• 4 crushed garlic cloves
• 1 cup chopped hearts of palm and peach
• 1 cup natural tomato sauce
• 2 tablespoons of mustard
• 1/2 cup parsley tea
• 2 cups of warm water
• 1/2 cup cold water
• Salt and ground black pepper to taste

Preparation method

In a container, place the oats and warm water. Mix well and leave to rest for 30 minutes. After this period, blend the mixture in the blender and set aside. In a pan with olive oil, brown the garlic and onion. Then add the heart of palm, tomato sauce, mustard and beaten oats. Mix well and add the parsley, cold water, salt and pepper. Leave to cook for 3 minutes, turn off the heat and then serve.

Eggplant lasagna with ricotta and tofu

ingredients

• 2 large aubergines, sliced ​​lengthwise
• 400 g of tofu
• 1/4 cup lemon juice
• 2 tablespoons extra virgin olive oil
• 1 crushed garlic clove
• Salt, basil leaves and ground black pepper to taste
• 2 cups homemade tomato sauce
• 1 tablespoon dried oregano

Preparation method

Preheat the oven to 180°C. Grill the aubergine slices on a grill or in a pan with olive oil until soft and lightly browned. Reserve. In a blender or food processor, blend the tofu with the lemon juice, olive oil, garlic, salt and pepper until it reaches a consistency of ricotta. Adjust seasoning as needed.

Spread a layer of tomato sauce in a refractory container. Arrange a layer of aubergines, followed by a layer of tofu ricotta. Repeat the layers until the ingredients are used up, finishing with a layer of sauce. Then sprinkle with oregano and add the basil leaves on top. Cover with aluminum foil and cook for about 30 minutes. Then, remove the foil and bake for another 10 minutes until golden brown. Let it cool for a few minutes before serving.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.