Delicious vegetarian or vegan recipes
1. Creamy mushroom and spinach pasta
This creamy mushroom and spinach pasta is a hearty and satisfying meal that can be ready in 30 minutes. You can use any kind of pasta you like, but whole wheat or gluten-free pasta works well. The sauce is made with cashews, nutritional yeast, garlic, and lemon juice, which give it a rich and cheesy flavor. Add some fresh or frozen spinach and mushrooms for extra nutrients and texture.
To make this recipe, you will need:
- 12 oz (340 g) of pasta
- 1 cup (150 g) of raw cashews
- 2 cups (480 ml) of water
- 1/4 cup (15 g) of nutritional yeast
- 2 cloves of garlic
- 2 tbsp of lemon juice
- Salt and pepper to taste
- 2 tbsp of olive oil
- 8 oz (225 g) of sliced mushrooms
- 4 cups (120 g) of fresh or frozen spinach
Instructions:
- Cook the pasta according to the package directions, then drain and set aside.
- In a blender, combine the cashews, water, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
- In a large skillet over medium-high heat, heat the olive oil and sauté the mushrooms for about 15 minutes, stirring occasionally, until browned and tender.
- Add the spinach and cook for another 5 minutes, until wilted.
- Add the sauce and bring to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until slightly thickened.
- Serve the pasta topped with the sauce and enjoy!
2. Roasted vegetable and hummus wraps
These roasted vegetable and hummus wraps are a great way to use up any leftover veggies you have in your fridge. You can roast any vegetables you like, such as carrots, zucchini, eggplant, bell peppers, onion, or cauliflower. The hummus adds protein and creaminess to the wraps, and you can also add some greens, avocado, or cheese for extra flavor and texture.
To make this recipe, you will need:
- 4 large tortillas
- 1/4 cup (60 g) of hummus
- 4 cups (600 g) of chopped vegetables
- 2 tbsp of olive oil
- Salt and pepper to taste
- Optional toppings: lettuce, spinach, kale, avocado, cheese
Instructions:
- Preheat the oven to 200°C (180°C fan) / 400°F / gas mark 6 and line a baking sheet with parchment paper.
- Toss the vegetables with olive oil, salt, and pepper and spread them in an even layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, flipping halfway through, until tender and golden.
- Warm the tortillas in a microwave or a skillet over low heat.
- Spread hummus evenly over each tortilla and top with roasted vegetables and optional toppings.
- Fold the tortillas over the filling and cut in half.
- Serve warm or cold.
3. Black bean and sweet potato chili
This black bean and sweet potato chili is a cozy and comforting dish that is perfect for cold days. It is packed with protein from the black beans and fiber from the sweet potatoes. It also has a spicy kick from the chili powder, cumin, paprika, and cayenne pepper. You can adjust the spiciness to your liking by adding more or less of these spices.
To make this recipe, you will need:
- 2 tbsp of olive oil
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 tsp of chili powder
- 2 tsp of cumin
-1 tsp of paprika
- 1/4 tsp of cayenne pepper
- Salt and pepper to taste
- 4 cups (950 ml) of vegetable broth
- 2 (15 oz / 425 g) cans of black beans, drained and rinsed
- 2 large sweet potatoes, peeled and cubed
- Optional toppings: cilantro, lime juice, sour cream
Instructions:
- In a large pot over medium-high heat, heat the olive oil and sauté the onion and garlic for about 10 minutes, stirring occasionally, until soft and translucent.
- Add the chili powder, cumin, paprika, cayenne pepper, salt, and pepper and cook for another minute, stirring well, until fragrant.
- Add the vegetable broth, black beans, and sweet potatoes and bring to a boil. then reduce the heat and simmer for about 20 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
- Serve hot with optional toppings.
Summary: This blog article presents three delicious vegetarian or vegan recipes that are easy to make and taste amazing: creamy mushroom and spinach pasta, roasted vegetable and hummus wraps, and black bean and sweet potato chili.
