Vegetarian Recipes
Welcome to our collection of vegetarian recipes! These dishes are packed with flavor and nutrients, perfect for a plant-based lifestyle.
Vegetable Stir-Fry
A quick and flavorful dish loaded with fresh vegetables and a delicious soy-based sauce.
Ingredients:
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 cup sliced zucchini
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 clove garlic (minced)
- 1 teaspoon ginger (grated)
- Optional: Sesame seeds for garnish
Instructions:
Heat Oil: In a wok or large pan, heat sesame oil over medium heat.
Sauté Aromatics: Add garlic and ginger, and sauté for 1 minute until fragrant.
Add Vegetables: Toss in broccoli, bell peppers, and zucchini. Stir-fry for 5-7 minutes until tender-crisp.
Sauce: Stir in soy sauce and cook for 1-2 minutes, ensuring the vegetables are well coated.
Serve: Garnish with sesame seeds and serve with rice or noodles.
Nutritional Value: 220 calories, 5g protein, 24g carbs, 13g fat
Estimated Time: 15 minutes
Caprese Salad
A classic Italian salad with fresh mozzarella, tomatoes, and basil, drizzled with balsamic glaze.
Ingredients:
- 2 large tomatoes (sliced)
- 200g fresh mozzarella (sliced)
- Fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze
- Salt and pepper to taste
Instructions:
Assemble: Arrange alternating slices of tomato and mozzarella on a plate.
Add Basil: Tuck basil leaves between the slices.
Drizzle: Drizzle with olive oil and balsamic glaze.
Season: Sprinkle with salt and pepper before serving.
Nutritional Value: 280 calories, 12g protein, 9g carbs, 20g fat
Estimated Time: 10 minutes
Stuffed Bell Peppers
A hearty and satisfying dish featuring bell peppers stuffed with a flavorful rice and veggie mixture.
Ingredients:
- 4 large bell peppers (halved and seeded)
- 1 cup cooked rice
- 1 cup diced tomatoes
- 1 cup black beans
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1/2 cup shredded cheese (optional)
Instructions:
Preheat Oven: Preheat oven to 180°C (350°F).
Prepare Filling: Mix cooked rice, diced tomatoes, black beans, cilantro, and cumin in a bowl.
Stuff Peppers: Fill each bell pepper half with the rice mixture.
Bake: Place the stuffed peppers on a baking tray and bake for 20-25 minutes.
Garnish: Top with shredded cheese, if desired, and bake for an additional 5 minutes. Serve warm.
Nutritional Value: 320 calories, 12g protein, 50g carbs, 8g fat
Estimated Time: 25 minutes