Recipe Vegetarian

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Healthy vegetarian quiche

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 500g sweet potato, unpeeled, cut into 2cm pieces
  • 2 tablespoons olive oil
  • 2 brown onions, thinly sliced
  • 3 teaspoons fresh thyme leaves
  • 2 garlic cloves, crushed
  • 1 bunch broccolini, stems halved lengthways
  • 10 eggs
  • 210g (3/4 cup) Greek-style yoghurt
  • 70g feta cheese, crumbled
  • Small fresh basil leaves, to serve

Method

  • Step 1
    Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Lightly grease and line the base and side of a round 22cm (base measurement) cake pan with baking paper.
  • Step 2
    Place the sweet potato on the prepared tray. Drizzle with half of the oil. Season. Bake for 20-25 minutes or until tender.
  • Step 3
    Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 15 minutes or until lightly caramelised. Add the thyme and garlic and cook, stirring, for 1 minute or until aromatic. Season. Remove from heat.
  • Step 4
    Steam, boil or microwave the broccolini for 2 minutes or until just tender. Refresh under cold running water. Drain.
  • Step 5
    Whisk the eggs and yoghurt together in a large bowl. Season.
  • Step 6
    Reduce oven to 180C/160C fan-forced. Arrange the sweet potato, broccolini and onion mixture in the prepared pan. Pour over the egg mixture. Scatter with feta. Bake for 45 minutes or until golden and puffed. Set aside for 5 minutes to cool. Turn onto a serving plate and sprinkle with basil, to serve.

Cheesy vegetarian ‘sausage’ rolls

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves
  • 2 teaspoons Vegemite
  • Pinch dried chilli flakes (optional)
  • 200g button mushrooms, coarsely chopped
  • 125g (1 cup) grated sweet potato
  • 400g can brown lentils, rinsed, drained
  • 2 teaspoons fresh thyme leaves
  • 150g colby cheese, cut into 1cm pieces
  • 2 sheets frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • Tomato relish or tomato sauce, to serve

Method

  • Step 1
    Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.
  • Step 2
    Heat the oil in a large frying pan over medium heat. Add the onion. Cook, stirring often, for 4-5 minutes or until soft. Add the garlic, Vegemite and chilli (if using) and cook, stirring, for 30 seconds or until aromatic. Add the mushroom and cook, stirring often, for 5 minutes or until soft and the liquid has evaporated. Add the sweet potato and cook, stirring, for 2 minutes or until softened. Stir in the lentils and thyme. Season. Transfer to a large heatproof bowl. Set aside, stirring often, for 15 minutes to cool. Stir in the cheese.
  • Step 3
    Cut each pastry sheet in half. Place one quarter of the sweet potato mixture in a log shape along one long edge of the pastry. Brush the opposite edge with egg. Roll up tightly to enclose. Repeat with the remaining pastry and filling. Cut each roll into 4 pieces and place, seam-side down, on the prepared trays.
  • Step 4
    Brush the pastry with egg and use a sharp knife to score lines into the top of the pastry. Bake for 25 minutes or until golden brown. Serve with tomato relish or sauce.

Vegetarian open sushi

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 1 cup sushi rice, rinsed, drained
  • 1/4 cup sushi seasoning
  • 150g Japanese teriyaki tofu
  • 2 teaspoons vegetable oil
  • 1 small carrot, grated
  • 1/4 cup finely shredded red cabbage
  • 1/4 cup roasted sesame dressing
  • 1/2 small avocado, thinly sliced into wedges
  • 12 small fresh coriander leaves

Method

  • Step 1
    Place rice and 1 1/2 cups water in a saucepan over medium-high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Cook, covered, for 15 minutes or until tender. Stand, covered, for 5 minutes. Stir in seasoning. Spread over a large tray. Cool for 15 minutes.
  • Step 2
    Using damp hands, shape rice into 12 patties (about 2 1/2 tablespoons per pattie).
  • Step 3
    Halve tofu pieces crossways. Cut each piece into 4 triangles. Heat oil in a medium frying pan over medium-high heat. Cook tofu for 1 to 2 minutes each side or until browned. Drain on paper towel.
  • Step 4
    Meanwhile, combine carrot, cabbage and 1 tablespoon dressing in a small bowl.
  • Step 5
    Place rice patties on a serving platter. Divide carrot mixture among patties. Top with tofu, avocado, remaining dressing and coriander. Serve.

Ultimate vegetarian ramen bowl

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 75g (1/4 cup) white miso paste
  • 60ml (1/4 cup) light soy sauce
  • 2 teaspoons honey
  • 2 teaspoons vegetable oil
  • 500g kent pumpkin, seeds removed, skin on, thinly sliced
  • 4 eggs
  • 1.5L (6 cups) vegetable stock
  • 20g dried sliced shiitake mushrooms
  • 2 teaspoons finely grated fresh ginger
  • 1 bunch buk choy, sliced
  • 2 small carrots, thinly sliced
  • 450g shelf-fresh ramen noodles
  • 2 green shallots, thinly sliced
  • 2 teaspoons sesame seeds, toasted
  • Dried chilli flakes, to serve (optional)
  • Thinly shredded nori, to serve (optional)

Method

  • Step 1
    Preheat oven to 200C/180C fan forced and line a baking tray with baking paper. Use a fork to whisk together 1 tablespoon of miso paste, 1 tablespoon of soy sauce, the honey and oil.
  • Step 2
    Place pumpkin on the prepared tray and brush with half the miso mixture. Turn and brush the other side. Roast for 15-20 minutes, or until pumpkin is tender.
  • Step 3
    Meanwhile, place the eggs in a saucepan and cover with water. Bring to the boil over high heat. As soon as the water boils, cook for 2 minutes. Drain and cool under cold running water. Peel and halve.
  • Step 4
    Combine the stock, mushrooms, ginger, and remaining soy sauce in a large saucepan. Cover and bring to a simmer over medium heat. Add the buk choy stems and carrot and simmer for 2 minutes or until tender-crisp. Remove from heat and stir in the remaining miso paste until dissolved. Add the noodles and buk choy leaves to pan. Set aside for 1 minute or until the noodles are warmed through and the leaves are tender.
  • Step 5
    Divide the soup among bowls. Top with pumpkin and egg, then sprinkle with shallots, sesame seeds and chilli and nori, if using.

Vegetarian longevity noodles

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 360g Hakubaku Organic Ramen noodles
  • 2 teaspoons peanut oil
  • 150g shiitake mushrooms, trimmed, sliced
  • 150g oyster mushrooms, halved if large
  • 4 green shallots, trimmed, cut into 4cm lengths
  • 1 bunch broccolini, trimmed, stems halved lengthways
  • 150g sugar snap peas, trimmed
  • 100g frozen podded edamame
  • 200g red cabbage, thinly shredded
  • 60ml (1/4 cup) ABC Sweet Soy Sauce Kecap Manis
  • 2 garlic cloves, crushed
  • 4cm piece ginger, peeled, finely grated
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • Sliced long fresh red chilli, to serve

Method

  • Step 1
    Cook the noodles in a saucepan of boiling water for 3 minutes. Drain and set aside.
  • Step 2
    Heat oil in a wok over medium-high heat. Add the mushrooms and shallot and stir-fry for 3 minutes. Add the broccolini, sugar snap peas and edamame and stir-fry for 2 minutes. Add the cabbage and stir-fry for 2 minutes, adding a tablespoon of water.
  • Step 3
    Combine the kecap manis, garlic, ginger, vinegar and soy sauce. Add to wok with the noodles and stir-fry for 2 minutes or until combined and heated through.
  • Step 4
    Divide the noodles among serving bowls. Top with chilli.

Healthy vegetarian nachos

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 6 x 28g corn tortillas, each cut into 12 wedges
  • 2 teaspoons olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 long fresh red chilli, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika, plus extra to sprinkle
  • 1 large red capsicum, deseeded, chopped
  • 1 large zucchini, chopped
  • 400g can black beans, rinsed, drained
  • 400g can diced tomatoes
  • 150g green beans, sliced into 1cm pieces
  • 130g (1/2 cup) natural yoghurt
  • Fresh coriander, to serve
  • Lime wedges, to serve

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.
  • Step 2
    Place the tortilla wedges on the prepared trays and lightly spray with oil. Bake for 12-15 minutes, turning once, or until golden and crisp. Set aside.
  • Step 3
    Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes or until softened. Add the chilli, cumin and paprika and cook, stirring, for 1 minute or until aromatic. Add the capsicum and zucchini and cook, stirring for 1 minute or until softened slightly.
  • Step 4
    Add black beans, tomatoes and 80ml (1/3 cup) water to the saucepan and bring to the boil. Reduce heat to low and simmer for 10 minutes or until thickened. Add the green beans and simmer for 2 minutes or until just tender.
  • Step 5
    Serve the bean mixture with the tortilla crisps, topped with yoghurt and coriander. Serve with a wedge of lime and sprinkle lightly with paprika if desired.

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