Find out how to prepare delicious dishes to make your weekend even more special
More and more people are adopting a vegetarian diet, whether for ethical, health or environmental reasons. With so many delicious culinary options, it’s easy to see why this trend is growing. And best of all, you don’t need to be an expert chef to prepare fantastic vegetarian recipes. See the 7 options below!
Soy protein balls
Ingredients
- 1 1/2 cups structured proteins soy
- 1/2 onion peeled and chopped
- 5 tablespoons of wheat flour
- 1/2 tablespoon of apple cider vinegar
- Salt and soy sauce to taste
- Water to hydrate
- Olive oil for greasing
Preparation method
Place the soy protein in a container, cover with water and leave to rest for 15 minutes. Then drain the water, wash the soy proteins under running water and squeeze them well to remove all the liquid. Add the soy sauce and mix well. Transfer to blender, add onion, apple cider vinegar, wheat flour and salt and blend until smooth. Place the mixture in a container and set aside.
Grease a baking tray with olive oil and set aside. Using a spoon, take some dough and shape it into a ball. Repeat the operation with all the dough and place it on the baking tray. Bake in preheated oven at medium temperature until golden brown, about 20 minutes. Serve immediately.
Quinoa kebab
Ingredients
- 1 cup wheat tea for kibbeh
- 4 tablespoons of olive oil
- 1 onion peeled and grated
- Juice of 1 lemon
- 2 cups of tea cooked quinoa
- 1 carrot peeled and grated
- 2 tablespoons chopped mint
- 2 tablespoons chopped parsley
- 1 teaspoon of salt
- 1 pinch of ground black pepper
- Water for soaking
- Olive oil for greasing
Preparation method
Place the wheat in a container, cover with water and leave to macerate for 30 minutes. Then drain the water and add the olive oil, onion, lemon juice, quinoa, carrot, mint leaves, parsley, salt and black pepper and mix well. Grease a baking tray with olive oil, place the mixture on top and spread it out. Brush with olive oil and bake in a preheated oven at 180°C until golden brown, about 30 minutes. Serve then.
Leek risotto
Ingredients
- 2 tbsp of coconut butter
- 2 cloves of garlic, peeled and crushed
- 1 onion peeled and chopped
- 1 cup arborio rice tea
- 1/2 glass of white wine
- 1.8 l of broth vegetables
- Salt, olive oil and ground black pepper to taste
- 1 leek stalk, cut into slices
- 1/2 cup grated non-dairy cheese
Preparation method
In a pan, add the olive oil and place over medium heat to heat. Add the garlic and onion and sauté until golden brown. Add the rice and fry for 4 minutes. Add the white wine and mix until reduced. Slowly, one ladle at a time, add the vegetable broth and mix well until dry. Finally add the salt, black pepper, leek and coconut butter and mix until combined with the other ingredients. Cook until the butter melts completely and then serve with the grated cheese.
Breaded aubergines
Ingredients
- 1 eggplant peeled and cut into slices
- 3 tablespoons of olive oil
- 3 tablespoons of water
- 1 clove of garlic, peeled and chopped
- 1 tablespoon smoked paprika
- Salt and ground black pepper to taste
- Corn flour for breading
- Olive oil for greasing
Preparation method
Place the aubergine slices in a container, sprinkle them with salt and leave to rest for 30 minutes. Then wash the slices under running water and set them aside. In another container add olive oil, water, garlic, paprika, salt, black pepper and mix well. In another container place the corn flour. Dip the aubergine slices in the sauce and coat them in the corn flour. Repeat the operation with all the slices and set aside. Grease a baking tray with olive oil and place the aubergines on top. Place in a preheated oven at 200°C for 15 minutes. Serve immediately.
Vegetable pie with chickpea paste
Ingredients
Mass
- 2 cups cooked chickpeas
- 3 tablespoons of olive oil
- 1 pinch of salt
Filling
- 1 grated carrot
- 1 grated courgette
- 1 chopped tomato
- 1/2 onion chopped
- 1 crushed garlic clove
- 1/2 cup non-dairy milk
- 2 tablespoons of wheat flour
- 1 teaspoon of chemical yeast
- Salt and ground black pepper to taste
Preparation method
In food processor, blend chickpeas, olive oil and salt until smooth. Line a mold with this mixture, pressing the bottom and sides well. Book. In a pan, heat a drizzle of olive oil over medium heat and brown the onion, garlic, carrot and courgettes for a few minutes. Add the tomato and season with salt and black pepper. Book. In another container add the vegetable milk, wheat flour and yeast until you obtain a homogeneous mixture. Add the sautéed vegetables and mix well. Pour the filling onto the chickpea mixture and bake in a preheated oven at 180°C for about 30 minutes. Serve hot.
RavioLight
Ingredients
Mass
- 2 cups wheat flour
- 1/2 cup hot water
- 1 dessert spoon of salt
- 2 tablespoons of olive oil
- Wheat flour for dusting
Filling
- 250 g of vegetable cheese cut into pieces
- Chopped chives and parsley to taste
- 1 pinch of salt
- Water for cooking
Preparation method
Place the wheat flour, salt, olive oil and water in a container and mix well. Knead the dough until it no longer sticks to your hands. Book. In another container, place the vegetable cheese, parsley, chives and salt and mix until you obtain a homogeneous mixture. Book.
Sprinkle a smooth surface with wheat flour and roll out the dough. Using a rolling pin, roll out the dough, cut with a cutter, fill, fold and seal with a fork. Book. In a pan, add water and heat over medium heat until boiling. Using a slotted spoon, add the ravioli and cook until they rise to the surface. Serve immediately.
Cassava dumplings with cashew sauce
Ingredients
Gnocchi
- 500 g of cassava (potato-baroa) peeled and cooked
- 1 1/2 cups wheat flour
- 1 tablespoon olive oil
- 1 pinch of nutmeg
- Salt and ground black pepper to taste
- Water for cooking
- Wheat flour for dusting
Cashew sauce
- 1 cup raw cashews (soak in water for 4 hours)
- 200ml coconut milk
- 1 clove of garlic
- 1 tablespoon lemon juice
- Salt and ground black pepper to taste
Preparation method
In a container, mash the cooked cassava until you obtain a smooth puree. Gradually add the wheat flour, olive oil, nutmeg, salt and black pepper. Mix until a smooth, moldable dough forms. Then, on a surface floured with wheat flour, make rolls of the dough and cut it into small pieces, forming gnocchi.
Then, in a pan with boiling salted water, over medium heat, cook the gnocchi until they rise to the surface. Next, remove and set aside. For the sauce, blend the drained cashews, coconut milk, garlic, lemon juice, salt and black pepper in a blender until smooth. Transfer to a pan and heat the sauce over low heat until it thickens slightly. Serve the gnocchi with the sauce on top.
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.
