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Healthy Vegetarian Recipes
Healthy vegetarian recipes should not be very difficult to create, as vegetables are one of the most important parts of any diet. It must be quite important then that as a vegetarian you thoroughly enjoy vegetables, or that you feel that you can try
them at least.
Here are some great healthy dinner recipes that are suitable for vegetarians:
Mixed vegetable chow mein
1. Place 5 chinese dried mushrooms in a heatproof bowl, cover with boiling water, stand for 20 minutes. Drain the
mushrooms, discard stems, chop caps finely.
2. Rinse a 350g pack noodles under cold water; drain. Combine noodles with 1 tsp sesame oil in bowl. Heat wok or
large pan, coat with cooking oil spray, add noodles, stir-fry 2 minutes or until heated through, remove.
3. Heat same wok or large pan, coat with cooking oil spray, add 3 cloves crushed garlic, 1 tbsp grated fresh ginger, 1
small fresh red chilli, chopped finely, mushrooms (prepared earlier), 1 medium carrot sliced and 2 sticks celery
(sliced). Stir fry until carrot is just tender. Add 125g snow peas (sugar snap), 1 small chinese cabbage (shredded) and
425g baby corn (sliced), stir fry until cabbage is just wilted. Add 2 teaspoons of cornflour mixed with 60ml water, 250ml
vegetable stock, 2 tsps soy sauce and 1 tbsp hoi sin sauce. Stir over heat until sauce boils and thickens slightly. Add
the prepared noodles and 6 green onions (sliced), stir until heated through.
Spinach and Ricotta crepes
1. Place 250g spinach in medium pan, stir over until wilted. Add 250g ricotta cheese and 1/4 tsp ground nutmeg, mix
well.
2. Sift 75g plain flour into bowl, gradually whisk in 2 beaten eggs, 1 tbsp vegetable oil and 180ml milk, whisk until
smooth. Cover; stand 30 minutes.
3. Pour 2 to 3 tbsp of batter into heated, greased, heavy-based crepe pan. Cook until lightly browned underneath; turn,
brown other side. Repeat with remaining batter.
4. Spoon prepared filling onto half of each crepe, fold into triangles and place in a shallow heatproof dish. Bake,
covered, in moderate oven about 15 minutes or until heated through. Top with a pasta sauce.
Roasted Chilli Vegetable with garlic sauce
1. Combine 6 unpeeled garlic cloves and the following vegetables with 2 teaspoons olive oil, 1 1/2 tbsp hot chilli sauce
and 2 teaspoons black pepper in a large bowl; mix well. 12 tiny new potatoes, halved; 1 medium red capiscum,
quartered; 1 medium yellow capiscum, quartered; 1 medium green capiscum, quartered; 6 small onions, quartered; 3
small zucchini, chopped (aubergines); 8 small yellow squash, halved. Spread the vegetable mix into non-stick baking
dishes.
2. Bale uncovered, in moderate oven for 40 minutes or until vegetables are tender, stirring twice during cooking.
3. Whilst the vegetables are cooking, blend/process 2 cloves chopped garlic, 125ml sour cream, 1 tbsp milk, basil
leaves, 2 tsps hot english mustard and 1 tbsp hot water. Spread the mix over the roasted vegetables.
Mixed vegetable chow mein
1. Place 5 chinese dried mushrooms in a heatproof bowl, cover with boiling water, stand for 20 minutes. Drain the
mushrooms, discard stems, chop caps finely.
2. Rinse a 350g pack noodles under cold water; drain. Combine noodles with 1 tsp sesame oil in bowl. Heat wok or
large pan, coat with cooking oil spray, add noodles, stir-fry 2 minutes or until heated through, remove.
3. Heat same wok or large pan, coat with cooking oil spray, add 3 cloves crushed garlic, 1 tbsp grated fresh ginger, 1
small fresh red chilli, chopped finely, mushrooms (prepared earlier), 1 medium carrot sliced and 2 sticks celery
(sliced). Stir fry until carrot is just tender. Add 125g snow peas (sugar snap), 1 small chinese cabbage (shredded) and
425g baby corn (sliced), stir fry until cabbage is just wilted. Add 2 teaspoons of cornflour mixed with 60ml water, 250ml
vegetable stock, 2 tsps soy sauce and 1 tbsp hoi sin sauce. Stir over heat until sauce boils and thickens slightly. Add
the prepared noodles and 6 green onions (sliced), stir until heated through.
Spinach and Ricotta crepes
1. Place 250g spinach in medium pan, stir over until wilted. Add 250g ricotta cheese and 1/4 tsp ground nutmeg, mix
well.
2. Sift 75g plain flour into bowl, gradually whisk in 2 beaten eggs, 1 tbsp vegetable oil and 180ml milk, whisk until
smooth. Cover; stand 30 minutes.
3. Pour 2 to 3 tbsp of batter into heated, greased, heavy-based crepe pan. Cook until lightly browned underneath; turn,
brown other side. Repeat with remaining batter.
4. Spoon prepared filling onto half of each crepe, fold into triangles and place in a shallow heatproof dish. Bake,
covered, in moderate oven about 15 minutes or until heated through. Top with a pasta sauce.
Roasted Chilli Vegetable with garlic sauce
1. Combine 6 unpeeled garlic cloves and the following vegetables with 2 teaspoons olive oil, 1 1/2 tbsp hot chilli sauce
and 2 teaspoons black pepper in a large bowl; mix well. 12 tiny new potatoes, halved; 1 medium red capiscum,
quartered; 1 medium yellow capiscum, quartered; 1 medium green capiscum, quartered; 6 small onions, quartered; 3
small zucchini, chopped (aubergines); 8 small yellow squash, halved. Spread the vegetable mix into non-stick baking
dishes.
2. Bale uncovered, in moderate oven for 40 minutes or until vegetables are tender, stirring twice during cooking.
3. Whilst the vegetables are cooking, blend/process 2 cloves chopped garlic, 125ml sour cream, 1 tbsp milk, basil
leaves, 2 tsps hot english mustard and 1 tbsp hot water. Spread the mix over the roasted vegetables.
Healthy Vegetarian Recipes
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| Other healthy vegetarian recipes you might enjoy: Butternut Squash Healthy Smoothies Superfoods Sweet Potato Recipes Go Organic |
