Vegetarian Recipes for Dinner

vegetarian recipes for dinner

 Certainly! Here are three delicious and easy vegetarian dinner recipes for you to try:

1. **Vegetable Stir-Fry:**

Ingredients:

- Assorted vegetables (broccoli, bell peppers, carrots, snap peas, mushrooms, etc.)

- 2 tablespoons vegetable oil

- 3 tablespoons soy sauce

- 2 cloves garlic, minced

- 1 tablespoon ginger, grated

- 1 tablespoon cornstarch (or arrowroot powder)

- 2 tablespoons water

- Cooked rice or noodles for serving

Instructions:

1. In a small bowl, mix soy sauce, minced garlic, grated ginger, cornstarch, and water to create the sauce. Set aside.

2. Heat the vegetable oil in a large skillet or wok over medium-high heat.

3. Add the chopped vegetables to the pan and stir-fry for 4-5 minutes until they become tender-crisp.

4. Pour the sauce over the vegetables and continue stir-frying for another 2-3 minutes until the sauce thickens and coats the vegetables evenly.

5. Serve the vegetable stir-fry over cooked rice or noodles.

2. **Caprese Stuffed Portobello Mushrooms:**

Ingredients:

- 4 large Portobello mushrooms, stems removed

- 1 cup cherry tomatoes, halved

- 1 cup fresh mozzarella balls, halved

- 1/4 cup fresh basil leaves, chopped

- 2 tablespoons balsamic vinegar

- 2 tablespoons olive oil

- Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Place the Portobello mushrooms on a baking sheet, gill side up.

3. In a bowl, combine cherry tomatoes, mozzarella balls, chopped basil, balsamic vinegar, olive oil, salt, and pepper.

4. Spoon the tomato and mozzarella mixture into each mushroom cap.

5. Bake in the preheated oven for 15-20 minutes until the mushrooms are tender and the cheese is melted and bubbly.

6. Serve the stuffed Portobello mushrooms with a side salad or crusty bread.

3. **Chickpea Coconut Curry:**

Ingredients:

- 1 tablespoon vegetable oil

- 1 medium onion, finely chopped

- 3 cloves garlic, minced

- 1 tablespoon grated ginger

- 2 tablespoons curry powder

- 1 teaspoon ground cumin

- 1 can (14 oz) diced tomatoes

- 1 can (14 oz) coconut milk

- 2 cans (14 oz) chickpeas, drained and rinsed

- Salt and pepper to taste

- Fresh cilantro for garnish

- Cooked rice or naan bread for serving

Instructions:

1. Heat the vegetable oil in a large skillet or pot over medium heat.

2. Add chopped onions and sauté until translucent.

3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

4. Add the curry powder and ground cumin, stirring to coat the onions, garlic, and ginger with the spices.

5. Pour in the diced tomatoes and coconut milk, and bring the mixture to a simmer.

6. Add the chickpeas to the pot and let it all simmer together for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

7. Season with salt and pepper to taste.

8. Garnish with fresh cilantro and serve the chickpea coconut curry over cooked rice or with naan bread.

Enjoy these delightful vegetarian dinner options!