If you think that vegetarian cuisine is just munching on a few raw carrot sticks then think again. The 5 delicious and inventive dinner recipes mentioned below without cheese or meat can be just as filling and appetizing as any non-vegetarian dish. Whether you want to take a full plunge into the vegetarian dishes or just wish to mix it up without meat, try these healthy meatless dishes.
Vegan Dinner Recipes
Bulgur Pilaf With Dried Apricots And Garbanzos
Garbanzo Beans (1 can), Bulgur (1 c.), a small onion, Vegetable broth (1 can), Water (3/4 c.), Curry powder (2 tsp), Garlic (1 clove), Dried apricot (1/2 c.), Olive oil (1 tbsp), Salt (1/2 tsp), Fresh Parsley Leaves (1/4 c.).
Heat water in a saucepan. Add 1 ¼ cups of vegetable broth. Boil on high. Stir in bulgur. Reduce heat and simmer for about 12 – 15 minutes until the liquid is completely absorbed. Remove the saucepan from heat. Fluff bulgur to separate the grains. Heat oil in a non-stick skillet, add onion and stir occasionally. Add garlic and curry powder. Now stir in garbanzo beans, salt, apricots and remaining vegetable broth. Boil again and remove from heat. Add bulgur and parsley to it.
Moroccan Couscous Stew
Vegetable broth (1 c.), Couscous (1 c.), Olive oil (2 tsp), one Zucchini, Green Onion (4 nos.), Shredded Carrots (1 c.), Golden Raisins (1/3 c.), Ground cumin (1 tsp), Pie spice (1/4 tsp), Stewed Tomatoes (1 can), Chickpeas (1 can), Hot sauce (2 tsp), Vegetable broth (1/2 c.)
Heat vegetable broth in a saucepan. Stir in couscous into the boiling broth. Cover and allow it to stand for 5 minutes. Heat oil in a skillet and add zucchini. Once it is cooked add green onions, shredded carrots, raisins, pie spice and ground cumin. Stir for two minutes and add stewed tomatoes, hot sauce, chickpeas and remaining broth. Simmer for about six minutes. Serve the stew along with couscous.
Red Lentil Soup
4 medium sized Carrots, Olive oil (1 tbsp), a small onion, Ground Cumin (1 tsp), Diced Tomatoes (1 can), Vegetable broth (1 can), Dried red lentils (1 c.), Salt (1/4 tsp), Ground Black Pepper (1/8th tsp), 1 bunch of baby spinach.
Heat oil in a saucepan. Add onion and carrots. Cook for about 6 – 8 minutes until they are tender and brown. Add cumin powder, tomatoes, lentils, broth, salt, pepper and 2 cups of water. Cover and cook on high until it reaches boiling point. Reduce heat and simmer for about 8 – 10 minutes or until the lentils are soft. Finally, stir in spinach.
Spaghetti With Greens And Beets
Beets (2 bunch with tops), Spaghetti (1 pack), Olive Oil (3 tbsp), Garlic (2 crushed cloves), Red Pepper, Salt (1 tsp)
Cut the tops of the beets and reserve. Slice the beets into half and place them in water (about ½ cup). Microwave on high for about 15 – 20 minutes and then rinse them under cold water. Peel and cut the beets into pieces (about ½ inch). Prepare spaghetti as per the directions on the label. Trim the stems and coarsely chop up the beet greens. Heat oil in a skillet and add crushed red pepper and garlic. Sauté over medium heat until garlic turns light brown. Increase heat and add beet greens. Cook for 3 minutes. Keep stirring and add cooked beets along with a tsp of salt. When spaghetti is cooked, drain and add to the mixture. Toss well and serve.
Black Bean Lasagna
Black beans (2 can), Tofu (14. Oz.), Tomato paste (1 can), Roasted diced tomatoes (1 can), Water (1.c), one small onion, Dried Oregano (1tsp), Garlic Powder (1/4 tsp), Raw Cashews (1/4 c.), Nutritional yeast (1/4 c.), Olive oil (3 tbsp), Chopped fresh basil (2 tbsp), Lasagna Noodles (8 oz.)
Preheat oven to about 375 degrees F. In a saucepot, stir in black beans, tomato paste, tomatoes, onion, garlic powder, oregano, water, pepper and salt. Heat on medium heat and stir often. Simmer for about 30 minutes. Stir occasionally. Now, pulse cashews until you get fine powder. Transfer it to a large bowl with tofu. Crumble tofu with hands until it resembles the texture of ricotta cheese. Add yeast, basil, olive oil, salt and pepper. In a baking dish, (13” by 9”) spread tomato sauce along with tofu mixture. The same layer has to be repeated twice. Top it with a cup of sauce covering the noodles. Bake for about 40 minutes. Allow it to stand for fifteen minutes before serving.