Breathtakingly Simple Vegetarian Dishes Recipes

Surely you will not get disappointed with these following vegetarian dishes recipes you’d be startled at because you have never thought that living as veggies is just so relieving. They are unbelievably simple, yet so much tasteful you cannot bear the temptation to eat them right away after work.

Mind seeing the stuff? Well, let us bring you to the easiest recipes any veggies surely need to make by themselves.

Colorful Vegetarian Dishes Recipes

To have the colorful dish, you would need to prepare 1 tablespoon of cornstarch, 1 ½ crushed cloves garlic, 2 teaspoons chopped ginger root, ¼ cup chopped onion, ½ tablespoon of salt, and 2 tablespoons soy sauce for the spices.

Later, ¼ cup of vegetable oil 1 head of broccoli, ¾ cup julienned carrots, ½ cup of snow peas, ½ cup of halved green beans, and 2 ½ tablespoons water should also be prepared before you start cooking.

Now you can start by having the cornstarch, garlic 1 teaspoon of ginger and 2 tablespoons of vegetable oil in a large bowl, depending on how much you are going to make the dish because after that, you need to add the broccoli, carrots, snow peas and green beans into the mixture. Stir it lightly.

Then, put this mixture in a wok which you have filled with 2 tablespoons of vegetable oil and get heated. Stir them thoroughly, but be careful not to have it burned. Complete the vegetable with soy sauce, water, onion, salt and a bit more ginger. It is done when you the vegetables get tender.

Vegetarian Dishes Recipes

Vegetarian Dishes Recipes Quesadillas

Even in just 30 minutes, you can have this one on the table for you. You would have to prepare for ½ cup chopped red bell pepper, ½ cup chopped yellow squash, ½ cup chopped zucchini, ½ cup chopped red onion, and ½ cup chopped mushrooms for the vegetables.

Plus, 1 tablespoon of olive oil, 6 whole wheat tortillas, and 1 ¼ cups of low-fat Cheddar cheese would be lovely to add. Then, you can start cooking by having all the vegetables on a large pan which you have filled with the olive oil and get heated for about 7 minutes.

Remove them from the pan before you process the tortilla, cover it with ¼ cup cheese, then ¾ of the vegetable mixture. Add another 1/8 cup of cheese on top of it cover it with another tortilla. It will take 2 to 3 minutes until it gets done.

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Top Vegetarian Dishes Recipes

1- Easy Pasta and Pepper Primavera

Easy Pasta and Pepper Primavera

  • Makes: 4 servings
  • Serving Size: 1 1/4cup
  • Carb Grams Per Serving: 37

Ingredients

  • 4 ounces dried multigrain spaghetti
  • 1 tablespoon olive oil or canola oil
  • 2 teaspoons bottled minced garlic*
  • 1 16 – ounce package frozen peppers and onion or sugar snap stir-fry vegetables
  • 1 15 – ounce can cannellini beans (white kidney beans), rinsed and drained
  • 1/4 cup dry white wine or reduced-sodium vegetable broth
  • 1/2 teaspoon finely shredded lemon peel (set aside)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon butter
  • 1 ounce Parmesan cheese, shaved

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Add frozen vegetables. Cook and stir for 2 minutes. Add beans, white wine, lemon juice, thyme, salt, black pepper, and crushed red pepper. Bring to boiling; reduce heat. Cook, uncovered, about 4 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat. Stir in butter.
  3. Drain pasta. Add pasta to vegetable mixture in skillet. Toss gently to combine.
  4. To serve, divide pasta mixture among four shallow bowls. Sprinkle with Parmesan shavings and lemon peel. Makes 4 (1-1/4 cup) servings.

Tip

  • *Test Kitchen Tip: If you prefer to use fresh garlic, substitute 4 cloves garlic, minced.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 272 cal., 9 g total fat (3 g sat. fat), 12 mg chol., 410 mg sodium, 37 g carb. (7 g fiber, 5 g sugars), 13 g pro.

Diabetic Exchanges

Fat (d.e): 1; Vegetables (d.e): 1; Lean Meat (d.e): 1; Starch (d.e): 2

 

2- Creamy Succotash Soup

Creamy Succotash Soup

  • Makes: 4 servings
  • Serving Size: 1 1/2cup
  • Carb Grams Per Serving: 45

Ingredients

  • 2 teaspoons canola oil
  • 1 cup thinly sliced carrot (2 medium)
  • 1/2 cup chopped sweet onion (such as Vidalia or Maui) (1 medium)
  • 2 cloves garlic, minced
  • 1 14 – ounce can vegetable broth
  • 1 1/2 cups frozen lima beans
  • 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
  • 1 cup 1-inch pieces fresh asparagus
  • 1/2 cup frozen whole kernel corn
  • 2 cups evaporated fat-free milk
  • 2 tablespoons all-purpose flour
  • Fresh dill sprigs (optional)

Directions

  1. In a large nonstick saucepan, heat oil over medium heat. Add carrot, onion, and garlic; cook for 5 minutes, stirring occasionally. Add broth, lima beans, and dried dill (if using). Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
  2. Add asparagus and corn. Return to boiling. Cook, covered, for 1 minute. In a large screw-top jar, combine 1 cup of the evaporated milk and the flour. Cover and shake until smooth. Add to soup along with the remaining 1 cup evaporated milk and the snipped fresh dill (if using). Cook and stir until slightly thickened and bubbly; cook and stir for 1 minute more. If desired, garnish each serving with fresh dill sprigs. Makes 4 (about 1-1/2 cup) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 269 cal., 3 g total fat 5 mg chol., 591 mg sodium, 45 g carb. (6 g fiber, 19 g sugars), 17 g pro.

Diabetic Exchanges

Starch (d.e): 2.5; Vegetables (d.e): 1; Lean Meat (d.e): 1;

3- Vegetable Lasagna

Vegetable Lasagna

  • Makes: 6 servings
  • Carb Grams Per Serving: 30

Ingredients

  • 6 dried whole wheat lasagna noodles
  • 2 1/2 cups zucchini and/or yellow summer squash halved lengthwise and sliced (2 medium)
  • 2 cups sliced fresh mushrooms
  • 1/3 cup chopped onion (1 small)
  • 2 teaspoons olive oil
  • 1 cup light ricotta cheese
  • 1/4 cup snipped fresh Italian (flat leaf) parsley
  • 3 tablespoons finely shredded Parmesan cheese (1 ounce)
  • 1/4 teaspoon black pepper
  • 2 cups purchased pasta sauce
  • 1 cup shredded part-skim mozzarella cheese (4 ounces)
  • 1/2 cup chopped, seeded tomato (1 medium)

Directions

  1. Cook noodles according to package directions; drain and rinse with cold water. Drain well.
  2. Meanwhile, in large nonstick skillet cook and stir squash, mushrooms*, and onion in hot oil over medium-high heat about 5 minutes or until tender; remove from heat and set aside. In a small bowl combine ricotta cheese, parsley, Parmesan cheese, and pepper. *TIP: Baby portabella mushrooms taste great in this recipe.
  3. To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish, trimming to fit as necessary. Spoon half of the ricotta cheese mixture over the noodles. Top with half of the vegetable mixture, half of the sauce, and half of the mozzarella cheese. Layer with remaining noodles, ricotta cheese mixture, vegetable mixture, and sauce.
  4. Bake, uncovered, in a 375 degree F oven for 30 minutes. Sprinkle with tomato and the remaining mozzarella cheese. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving. Makes 6 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 256 cal., 8 g total fat (4 g sat. fat), 24 mg chol., 465 mg sodium, 30 g carb. (6 g fiber, 5 g sugars), 16 g pro.

Diabetic Exchanges

Vegetables (d.e): 1.5; Fat (d.e): 1; Lean Meat (d.e): 1; Starch (d.e): 1.5

Those vegetarian dishes recipes are indeed painfully simple, aren’t they?