Find out how to prepare tasty and nutritious options to consume daily
Whether it’s creating your menu for the week or selling lunch boxes, vegetarian recipes are a great option to vary your meals. Tasty, they can be prepared simply and with ingredients rich in nutrients that contribute to the proper functioning of the body. Therefore, we have separated 5 delicious vegetarian recipes to make up your meal. Watch!
Chickpea pie
ingredients
- 2 cups of tea chickpea
- 5 tablespoons of wheat flour
- 1 onion peeled and chopped
- 3 cloves of garlic, peeled and crushed
- 1 lemon juice
- Salt and chopped green chilli to taste
- Water for cooking
- Fry oil
Preparation method
Place the chickpeas in a container and cover them with water. Leave to soak for 24 hours. Then drain the water, transfer the chickpeas to a pan, cover them with water, add salt and cook over medium heat until they are soft.
Then turn off the heat, drain the water and wait for it to cool. Using a fork, mash the chickpeas, add the wheat flour, onion, garlic, green chillies and lemon juice and mix until you obtain a smooth mixture.
Form the dough into a ball and set aside. In a pan, add the oil and place over medium heat to heat. Using a slotted spoon, fry the gnocchi and place them in a container with absorbent paper to remove excess oil. Serve immediately.
Rice with tofu and vegetables
ingredients
tofu
- 250 g of tofu
- Greasing oil
Rice
- 1 cup white rice
- 2 teacups of water
- 1 cup chopped chives
- 1 cup green corn tea
- 1/2 cup pea tea
- 4 cloves of garlic, peeled and crushed
- 1 onion peeled and chopped
- Oil and salt to taste
Sauce
- 2 tablespoons of brown sugar
- 2 tablespoons of tomato sauce
- 1 tablespoon of grated ginger
- 1 clove of garlic, peeled and crushed
- Fry oil
Preparation method
tofu
Place the tofu in a container with absorbent paper and let it rest until all the water has dried. Cut the tofu into cubes and set aside. Then grease a baking tray with oil, place the tofu on top and place in a preheated oven at 200°C for 25 minutes, turning halfway. Reserve.
Rice
In a pan, add the oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the rice and fry for 5 minutes. Add water and salt and cook until all the water dries up. Then, turn off the heat, add the corn, peas and chives and mix well. Reserve.
Sauce
In a pan, add the oil and place over medium heat to heat. Add the garlic and brown it. Add the tomato sauce, brown sugar, ginger and mix well. Reserve.
In another pan, add oil and place over medium heat to heat. Meanwhile, pass over the reserved tofu the sauce and fry them in a pan with hot oil. Transfer them into a container, add the reserved rice, mix and serve immediately.
Paris Mushroom Stroganoff
ingredients
- 1/2 cup oat milk
- 4 cloves of garlic, peeled and crushed
- 1 onion peeled and chopped
- 400 g sliced ​​Parisian mushrooms
- 2 cups tomato sauce
- 2 tablespoons of mustard
- Salt to taste
- Oil for frying
Preparation method
In a pan, add the oil and place over medium heat to heat. Add the onion and garlic and sauté until golden brown. Add the mushrooms and sauté for another 6 minutes. Add the tomato sauce, milk, salt and mustard and mix well. Cook until you get a thick sauce. Serve immediately.
Stuffed courgettes
ingredients
- 1 courgette
- 1 cup of almond tea
- 2/3 cup water
- 1/2 cup sliced ​​fresh shitake
- 1 tablespoon olive oil
- 1/2 onion chopped
- 1/2 clove of minced garlic
- 10 cherry tomatoes cut in half
- Salt, oregano and powdered nutmeg to taste
Preparation method
Cut the courgettes in half and remove the seeds. In the blender, leave the almonds to soak in water for 20 minutes. Then, blend until smooth. In a pan, heat the olive oil over medium heat and sauté the garlic, onion and shitake until golden brown. Then add the tomato and fry for another 2 minutes. Add the almond cream, season with salt, oregano and nutmeg and mix. Next, stuff the courgettes, place them in a mold and cook in a low oven for 30 minutes. Serve immediately.
Steak with vegetables
ingredients
- 200 g bifum (rice spaghetti)
- 1 carrot cut into thin strips
- 1 red pepper cut into thin strips
- 1 yellow pepper cut into thin strips
- 1 red onion sliced
- 2 cloves garlic, minced
- 1 cup bean sprout tea
- 1 cup chopped broccoli
- 1/4 cup soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons vegetable oil
- Salt to taste
- Chopped chives to decorate
- Waterfall
Preparation method
Cook the bifum in water according to the instructions on the package. Drain and reserve. In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté until soft and lightly browned. Add the carrots, peppers, and broccoli to the pan. Brown for about 3-4 minutes. Add the bean sprouts and mix well. Season the vegetables with soy sauce, toasted sesame oil and salt. Continue stirring to ensure that all the vegetables are well covered in the sauce. Add the cooked meat to the vegetables in the pan. Stir gently to combine all the ingredients. Cook for another 2-3 minutes, stirring occasionally. Remove from heat, garnish with chives and serve immediately.
Source: Terra
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.
