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healthy dinner for vegetarians

healthy dinner for vegetarians

healthy dinner for vegetarians

It would be my pleasure to take this opportunity to welcome you to the solsarin.com website where we are going to teach you how to prepare a “healthy dinner for vegetarians”.

here are some recipes for healthy dinner for vegetarians.

Eating a vegetarian meal for dinner is a healthy and delicious way to eat. and Eating less meat and being more active can be good for your heart health as well. so, Eating less meat is better for the environment and it is good for your health overall.

In addition to being healthier, vegetarian meals can often be more affordable as well. In this article, we have included a number of vegetarian pantry meal options that include chickpeas, beans, lentils, and coconut oil which are all reasonably priced and shelf-stable ingredients.

Despite the fact that it’s so easy to eat veggies during the spring and summer when greens and fruit are plentiful, it can be just as easy to eat them during the winter when the cold weather sets in. All it takes is a little more planning in order to keep your pantry stocked all winter.

healthy dinner for vegetarians
healthy dinner for vegetarians

1 – Roasted Veggie Pasta with Feta

It is a creamy veggie pasta recipe that is made with roasted vegetables, feta, baby arugula, and chunky pasta.

It is a delicious meal that is ready in less than 30 minutes thanks to the roasting of the vegetables and feta cheese. By roasting the vegetables and feta cheese, you add an incredible depth of flavor.

Why You’ll Love this Veggie Pasta Recipe

This pasta recipe is one of our favorites. It’s got delicious fresh ingredients and baked feta cheese on top. It’s an easy vegetarian lunch or dinner recipe that is perfect for vegetarians.

Having the ability to store it in the refrigerator makes it an easy meal prep recipe for a busy week when you need to prepare meals.

The feta and the vegetables are roasted together to add a great depth of flavor to the dish. It takes a few minutes, but it is well worth it.

You are in for a real treat if you have never had baked feta before.

Roasted Veggie Pasta Ingredients

A pound of fusilli (or another chunky pasta)

Feta cheese block weighing 6 ounces

There are about 1 cup of cherry tomatoes in this recipe

Cut one red onion into thin wedges, and set aside

You will need two small zucchinis (or one large zucchini) to be diced into 1/2 pieces each

In a bowl, place 1 orange bell pepper, diced into 1/2 pieces, and set aside

Oil made from 2 tablespoons of olives

There are two teaspoons of kosher salt in this recipe

Freshly ground black pepper to the taste of 1 teaspoon

Juice of two tablespoons of freshly squeezed lemons

Fresh baby arugula in two cups

How to Make This Pasta Recipe

The oven should be preheated to 400 degrees Fahrenheit.

Assemble the vegetables and feta on a parchment-lined baking sheet. Toss the vegetables and cheese with 1 tablespoon of olive oil and 1 teaspoon of salt and place them on the baking sheet.

You will need to bake the tomatoes for 15 minutes or until they have burst in the oven.

The pasta should be boiled in very salty water according to the package instructions, then drained and set aside.

After the vegetables and feta have been baked, combine the feta and pasta in a large bowl. Stir well so that the feta is evenly distributed over the pasta. Then add the vegetables, remaining salt, pepper, lemon juice, and arugula to the bowl and gently stir till all ingredients are combined.

You can serve it immediately or store it in the refrigerator for up to four days.

Tips for this Recipe

You can use baby spinach or chopped chard in place of arugula in this salad, if you don’t have arugula on hand.

In the fridge, this pasta keeps well for up to four days. You can reheat it and serve it, but it also tastes great cold if you prefer.

healthy dinner for vegetarians
healthy dinner for vegetarians

2 – Udon Noodle Soup

You will love this delicious, easy to make udon noodle soup. It’s the perfect meal for when you’re looking for a warm, flavorful, and comforting meal that’s quick to prepare.

In order to create a comforting bowl of soup, you will layer the flavor with several sauces.

The chewy noodles pair perfectly with the fresh, crispy vegetables in this dish!

It has amazing flavor, full of umami from both the broth, vinegar, soy sauce, and ginger. The mushrooms give the soup depth and earthiness, and the bok choy adds a bright, green note to it.

As one of the most famous types of noodles in Japanese cuisine, udon noodles are chewy noodles that can be
served hot or cold, and are often
served in a simple soup made with dashi, soy sauce, and mirin sauce.

With a few more ingredients, this easy recipe is a non-authentic take on what you might be
used to!

Ingredients

Stock made from vegetables

Vinegar made from rice

Using soy sauce as a condiment

Oil extracted from sesame seeds

Fresh ginger is one of the most popular spices in the world

Fresh Mushrooms (we used a mixture of Baby Bella, Shimeji, and King Oyster mushrooms for this dish)

Noodles made from Japanese wheat flour (Udon Noodles)

This is a babybok choy dish that you should try

You can also add chili garlic sauce, sliced chilis, sliced green onions, or a sprinkle of Shichimi Togarashi if you wish

How to Make this Recipe

The vegetable broth, vinegar, soy sauce, sesame oil, and ginger should all be
brought to a boil in a large pot.

Let the mixture simmer over medium heat for five minutes, then reduce the heat to low and add the mushrooms.

Once the noodles have been
added, let them boil for another four minutes (or according to the directions on the package).

The pot should be
taken off the heat and the bok choy should be added. Cover the pot and allow the bok choy to wilt for one to two minutes.

Substitutions & Variations

Here are some variations you can make to this recipe and notes about ingredients.

You can either use fresh udon noodles (they are often thick noodles) or you can use dried udon noodles. If you like, you can also use soba noodles in place of the udon noodles.

It is possible to replace the vegetable stock with the same amount of dashi stock (a stock made from bonito flakes) or chicken stock in place of the vegetable stock.

If you’d like a more flavorful flavor, you can add half a tablespoon of miso paste to the brother if you wish to give it an extra kick.

A variety of vegetables can be added to the recipe in place of the mushrooms and bok choy. Some suggestions are shredded carrots and snow peas.

It may be a good idea to add some cooked, shredded chicken breast to this dish if you would like to add more protein.

healthy dinner for vegetarians
healthy dinner for vegetarians

Storage

It is possible to keep the udon soup for up to 4 days in an airtight container in the refrigerator.

Tips for Making this Recipe

I would advise you not to overcook your noodles! Make sure that you follow the package instructions for boiling time, as overcooked noodles can become too sticky.

If you cannot find udon noodles at your local grocery store, you can order them online. This brand of noodles is one of my favorites. If you are looking for fresh udon noodles, check out your local Asian market for them.

To make this soup, I recommend using either a heavy-bottomed saucepot or a dutch oven that has a heavy-bottomed lid.

3 – Chickpea Cucumber Salad

This bright and fresh cucumber chickpea salad with feta is a great dish to serve as a light lunch or side dish.

Ingredients

I used one (14.5 ounces) can of chickpeas, drained and rinsed before using

5 small Persian cucumbers, sliced into coins, dipped in vinegar

The crumbled feta cheese should be 3 ounces in weight

Slice one shallot thinly and place it in a bowl

It is
recommended to use two tablespoons of olive oil for this recipe

Freshly squeezed lemon juice, 1 tablespoon at a time

A teaspoon of kosher salt should be
added to the mixture

There are 1/2 teaspoons of ground black pepper in this recipe

healthy dinner for vegetarians
healthy dinner for vegetarians

Instructions

In a large bowl, combine the chickpeas, cucumbers, feta, and shallots and stir well to combine them.

Mix together the olive oil, lemon juice, kosher salt, and black pepper in a small bowl. Pour the oil mixture over the chickpea cucumber mixture and toss to combine everything together.

The dish can be
served immediately or stored in the refrigerator for later use.

If you are unable to find small cucumbers, then you can substitute one large English cucumber or two hothouse cucumbers (peel the skin off the hothouse cucumbers as it is often bitter).

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