Description
Quick and easy vegetarian dishes perfect for busy weeknights, packed with flavor and nutrition.
Ingredients
- Vegetable Stir-Fry: Mixed vegetables, soy sauce, olive oil, garlic, ginger
- Caprese Salad: Fresh mozzarella cheese, tomatoes, fresh basil, olive oil, balsamic vinegar
- Veggie Tacos: Corn tortillas, black beans, avocado, lettuce, salsa
- Pasta Primavera: Pasta, seasonal vegetables, olive oil, garlic, Parmesan cheese
- Chickpea Salad: Canned chickpeas, cucumbers, red onion, lemon juice, olive oil
- Spinach and Feta Stuffed Peppers: Bell peppers, spinach, feta cheese, olive oil, quinoa or rice
- Vegetable Curry: Mixed vegetables, coconut milk, curry powder, onion, garlic
- Grilled Vegetable Sandwich: Mixed grilled vegetables, ciabatta bread, hummus, spinach
- Quinoa Salad: Quinoa, cherry tomatoes, cucumbers, fresh herbs, lemon dressing
- Vegetable Soup: Mixed vegetables, vegetable broth, garlic, herb seasoning
Instructions
- Vegetable Stir-Fry: Heat olive oil in a pan. Add garlic and ginger, then add mixed vegetables. Stir-fry for a few minutes until cooked. Add soy sauce and serve.
- Caprese Salad: Slice mozzarella and tomatoes. Layer them on a plate with basil. Drizzle with olive oil and balsamic vinegar.
- Veggie Tacos: Warm corn tortillas. Fill with black beans, avocado, lettuce, and salsa. Wrap and serve.
- Pasta Primavera: Cook pasta according to the package. Sauté vegetables in olive oil and garlic. Toss with pasta and sprinkle with Parmesan.
- Chickpea Salad: Rinse chickpeas and mix with diced cucumbers, red onion, lemon juice, and olive oil.
- Spinach and Feta Stuffed Peppers: Cook quinoa or rice. Mix with spinach and feta. Stuff into halved bell peppers and bake until soft.
- Vegetable Curry: Sauté onion and garlic in a pot. Add vegetables and curry powder. Pour in coconut milk and simmer until tender.
- Grilled Vegetable Sandwich: Grill mixed vegetables, then layer them on ciabatta bread with hummus and spinach.
- Quinoa Salad: Cook quinoa. Mix with chopped cherry tomatoes, cucumbers, and herbs. Dress with lemon dressing.
- Vegetable Soup: Sauté garlic and mixed vegetables. Add vegetable broth and spices. Simmer until vegetables are soft.
Notes
These dishes are best served warm, can be customized with your favorite toppings or dressings, and stored in the refrigerator for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Various
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 dish
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg