Quick and Easy Vegetarian Dishes To Love

Nothing compares to sitting down at the dinner table with a fresh home-cooked meal. What makes it even better is when the dish is full of nutrition but at the same time good for the taste buds. Tonight, enjoy a healthy meal with your family by making any of these hearty vegetarian dishes:
Cheesy Veggie Quesadillas

What you need:

6 pcs. 9-inch whole wheat tortillas
1 1/4 cup reduced-fat sharp Cheddar cheese
1/2 cup chopped yellow squash
1/2 cup chopped zucchini
1/2 cup chopped mushrooms
1/2 cup chopped red bell pepper
1/2 cup red onion
1 tablespoon olive oil
Cooking spray
Heat olive oil in a large noon-stick pan then cook squash, zucchini, mushrooms, red bell pepper and onion over medium-high heat for 7 to 9 minutes, or until tender. Remove from heat. Coat the same pan with cooking spray then place one wheat tortilla in it. Put about 1/4 cup of cheese over tortilla then top with 3/4 cup of the cooked vegetables. Sprinkle with another 1/8 cup of cheese then top with another tortilla. Cook 2 minutes per side or until golden. Slice into 8 triangles. Repeat with the rest of the ingredients.
Easy Meatless Chili
What you need:
5 onions, chopped
2 bay leaves
2 cans black kidney beans, rinsed and drained
2 cans dark red kidney beans
1 can light red kidney beans
1 3/4 cups diced tomatoes
1 1/2 cups tomato juice
1 1/2 cups frozen burger-style crumbles
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon garlic powder
Salt and ground black pepper to taste
In a large pot over medium-high heat, mix together onions, bay leaves, black kidney beans, dark red kidney beans, light red kidney beans, tomatoes, tomato juice, burger-style crumbles, chili powder, cumin, garlic powder, salt and black pepper. Stir to combine ingredients well. Simmer for 1 hour.
Four-Cheese Vegetarian Lasagna
What you need:
Fresh pasta sheets
2 eggs, beaten
1 eggplant, cut into 1-inch rounds, grilled or fried
5 tomatoes, roasted
2 cups peeled and diced pumpkin, roasted
2 cups ricotta cheese
1 3/4 cups tomato sauce
1 1/3 cups shredded mozzarella cheese
1 cup crumbled feta cheese
1 cup grated parmesan cheese
2/3 cup pesto
Salt and pepper to taste

Combine eggs, roasted pumpkin, ricotta cheese, feta cheese, pesto, salt and pepper in a large bowl. Spread half of the tomato sauce in a greased 9x13-inch baking dish then place 2 pasta sheets over the sauce. Arrange eggplant slices over the sheets then top with half of the pumpkin mixture. Place another 2 pasta sheets, arrange tomatoes over the sheets then top with the remaining pumpkin mixture. Sprinkle with half of the mozzarella then top with 2 more pasta sheets. Spread remaining tomato sauce onto pasta sheets then sprinkle with remaining mozzarella. Top with Parmesan. Bake in a pre-heated oven (350 degrees F) for 3- to 45 minutes or until golden.
Enjoy these hearty and healthy vegetarian recipes with your family tonight for dinner!

Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed kitchen accessories that are affordable yet of quality. You can view Adrian's posts about going green and other nutrition tips and tricks on his page.

SHARE

About papel