See how to prepare delicious and healthy dishes for your meals
For those looking for practical options for lunch, vegetarian nutrition offers several fast and healthy alternatives. Both for those who have a busy routine or who want to explore new flavors, vegetarian recipes are an excellent choice. They can be easily adapted to the tastes of each person, allowing them to combine vegetables, cereals and spices in a creative and delicious way.
Then look 5 practical vegetarian recipes for lunch!
Cauliflower rice with vegetables
Ingredients
- Floral of 1 cauliflower
- 1 cube -tac carrot
- 1/2 cup of chopped tomato tea
- 1/2 cup of fresh pea tea
- 1 chopped garlic tooth
- 2 tablespoons of olive oil
- Rooms and black pepper ground to taste
- Mint leaves to finish
Methods of preparation
Put the cauliflower in the food processor, pulsates up to the consistency of the rice. Heat the olive oil over medium heat in a large pan. Add the garlic and brown until golden brown. Add the carrot and cook until you start to soften. Add the cauliflower and mix well. Season with salt and black pepper. Cook until the cauliflower is tender. Add the pea and tomatoes and mix well. Cook for another 2 minutes. Adjust the spices and finish with the mint leaves. Serve later.
Quinoa and broccoli hamburger
Ingredients
- 1 cup of cooked quinoa tea
- 1 cup of tea broccoli cooked and chopped
- 1/2 cup of chopped onion tea
- 1 chopped garlic tooth
- 1/4 cup of oatmeal
- 1 tablespoon of chopped parsley
- 1 teaspoon of cumin powder
- Rooms and black pepper ground to taste
- Grilled oil
Methods of preparation
In a pan, heat the olive oil over low heat and brown the onion and garlic until they are soft and golden. In a large bowl, mix quinoa cooked, chopped broccoli, onion and braised garlic, oatmeal, parsley and cumin. Mix well until all the ingredients are well incorporated. Season with salt and black pepper. If the dough is too wet, add a little more flour to turn on. With your hands, model the mixture in small hamburgers. In the same pan, over medium heat, grill the hamburgers for about 3-4 minutes on each side, until they are golden and crunchy. Serve later.
Moroccan couscous with vegetables
Ingredients
- 1 cup of Moroccan couscous tea
- 1 cup of hot water
- 1 zuchinis cubes
- 1 diced carrot
- 1/2 chopped chilli pepper
- 1/2 chopped onion
- 1/2 cup of fresh pea tea
- 1 lemon juice
- Salt, olive oil, parsley and ground black pepper to taste
Methods of preparation
Put the couscous in a large bowl. Add hot water, season with salt and olive oil and cover the bowl. Leave to rest from 5 to 10 minutes to hydrate. Then release the beans with a fork. In a large pan, heat the olive oil over low heat and brown the onion, peppers, carrots and courgettes for about 5-7 minutes, until they are soft but still crunchy. Add the pea in the last 2 minutes of Brasato. Mix the sautéed vegetables with the ready couscous. Season with salt, black pepper and lemon juice. Ends with parsley and serves then.
Mushroom strognoff
Ingredients
- 500 g of fungus Portobello a Gusto
- 1 chopped onion
- 2 wedges of chopped garlic
- 1/2 cup of tomato sauce
- 1/2 cup of sour cream almonds
- 1 tablespoon of mustard
- 1 tablespoon of ketchup
- 1/4 cup of tea for vegetable broth
- Olive oil, salt and grinded black pepper to taste
Methods of preparation
In a large pan, heat the olive oil over low heat and brown the onion and garlic until they are soft and golden. Add the mushroom to the pan and cook for about 5-7 minutes until it releases the water and is golden and soft. Add the tomato sauce, sour cream, mustard, ketchup and vegetable broth to the pan. Mix well and cook for another 5-7 minutes until the sauce is absorbed. Season with salt and black pepper. When the sauce is creamy and the mushroom cooked, remove the fire and serve.
Pumpkin Kebe with Quinoa
Ingredients
- 1 cup of cooked quinoa tea
- 2 cups of tea pumpkin cooked and wrinkled
- 1 cup of kebab wheat tea
- 1/2 cup of chopped onion tea
- 2 wedges of chopped garlic
- 1/4 Cup of chopped parsley
- 1 teaspoon of cumin
- 1 teaspoon of sweet paprika
- Olive oil, salt and grinded black pepper to taste
- Hot water
Methods of preparation
Put the grain in Kiber in a bowl and cover with hot water. Let it hydrate for about 20 minutes. So download well and set aside. In a pan, heat a little olive oil over low heat and brown the onion and garlic until golden and soft. In a large bowl, mix the cooked quino, pumpkin, kebab wheat, sautéed onions and garlic, parsley, cumin, paprika, salt and black pepper.
Mix well until all the ingredients are well incorporated. Model the mixture in a pan greased with olive oil. Sprinkle with an olive oil at the top and bake in a preheated oven at 180 ° C for about 30-35 minutes, or until it is golden and crunchy. Serve later.
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.
