Those who have recently transitioned from a meat-based diet to a vegetarian one could find it challenging to adjust to a diet consisting only of vegetables. Meat eaters who have made the switch to vegetarianism will find plenty of delicious vegetarian cooking recipes to try. Some meat eaters may be interested in trying these vegetarian dishes.
Vegetarian Chili is a delicious meal that even meat eaters will want to try. Vegetarian chili is so named because no meat or animal products are used in the preparation of this dish.
Vegan Chilli
To sauté two to three medium onions and two teaspoons of finely chopped garlic, heat one tablespoon of oil in a skillet and stir-fry on high heat until the onions and garlic are soft and the garlic is golden. Toss in two cups of frozen sweet corn kernels and cook until tender. Toss in two complete cans of diced tomatoes with green chilies and a bag of mixed broccoli, carrots, and cauliflower, as well as a can of rinsed and drained red kidney beans. Mix in a jar of tomato sauce, two teaspoons with chili powder, three tablespoons of cumin powder, some salt, and some ground red pepper, to taste. Make care to whisk the ingredients every so often as you let them simmer for a minimum of 20 minutes over a medium heat. Make sure the veggies are crispy yet soft and the chile is spicy.
Veggie Lasagna
We Must Have Vegetables
Spray-on olive-oil for cooking
2 medium peppers that have been diced to about one inch in size
1 medium onion, cut into 8 wedges and cubes.
Add 2 medium-sized zucchini slices and 1 package of sliced fresh whole mushrooms.
To Taste, Add 1/2 Teaspoon Salt
Pepper, 14 teaspoon
Salsa de Tomate
1 big onion, cut very small
Garlic, chopped, 2 teaspoons
1 can (there are 28 oz) Tomato purée from Progresso®
3 tablespoons of minced basil leaves, or 1 tablespoon of dried
Three tablespoons of minced fresh oregano leaves, or one tablespoon of dried
Half a teaspoon of sugar, half a teaspoon of salt, and a pinch of chopped red pepper flakes
Lasagna
Twelve dry lasagna noodles
4 cups of mozzerella cheese, shredded
Parmesan cheese, shredded (1 cup)
To begin, make sure your oven is at 450 degrees F. Spray a 15x10x1-inch pan with cooking spray and put the bell chili peppers, mushrooms, and zucchini within. Spray the lined veggies with the cooking spray and season with salt and pepper. Allow this to bake for 20 to 25 minutes, turning the veggies at least once, until they are soft.
Cook the garlic and onion in a 2-quart saucepan coated with oil over medium heat, stirring periodically, for no fewer than 2 minutes. After bringing the water for the sauce to a boil, turn down the heat and add the other ingredients. Sauté for at least 15–20 minutes, or until the sauce has thickened significantly.
Have the noodles prepared as directed on the noodle package. Excess liquid should be drained and set aside. Prepare the cheeses separately and set aside.
Turn the oven down to 400 degrees Fahrenheit. Put some oil spray and a fourth of the sauce in the bottom of a glass baking dish. Then, scatter the three kinds of noodles over it. The leftover sauce should be poured over the noodles once more and spread out evenly. Spread the mozzarella mixture over the top of the cooked veggies. Allow this to bake uncovered for 25 minutes, or until done. Wait till it’s cooled down before serving.