When it comes down to it, finding Healthy Vegetarian Recipes, deciding on a week’s worth of meals, writing down all the necessary items, going to the grocery, and then going through the detailed step-by-step process of creating the dinner might be difficult.
Healthy Vegetarian Recipes For Dinner
1. Gnocchi with beetroot, fried garlic, and sage
- 2 uncooked beets, stems removed (250g)
- 2 roasted potatoes (400g)
- 100g plain wholemeal spelled flour + a little extra for dusting
- 1 tablespoon olive oil, with more to serve (optional)
- 2 finely sliced garlic cloves
- 1 tablespoon sage leaves, chopped
- 160g spinach leaves, baby
Preheat the oven to 200°C/180°C fan/gas mark 6. 6. Place the beets and potatoes on a large baking pan and roast for 1 hour, or until soft. Check the beets after 50 minutes because they cook faster than the potatoes.
When the beetroot is cold enough to handle, carefully peel it (using gloves to avoid coloring your hands, if desired) and blitz the flesh in a mixing bowl with a hand mixer or food processor to form a smooth purée. Peel the potatoes, then mix them with the beetroot purée until smooth. Mash again after adding the flour and seasoning. Pour the contents onto a lightly floured work area and knead with your hands until a dough forms. Each component should be cut into 1.5-2cm portions. You may leave them like this or add ridges to them using the back of a fork.
Heat the oil in a medium saucepan and cook the garlic until crisp and brown. Cook until the sage is crisp. Place in a bowl with the remaining oil from the pan.
Cook the gnocchi in a large pot of boiling water for 2 minutes or until they float to the surface. Using a slotted spoon, scoop out the contents. To serve, layer the spinach in the bottoms of two pasta bowls, followed by the drained gnocchi, garlic, and sage. Sprinkle with the cheese and sprinkle with extra olive oil, if desired.
2. Roasted cauliflower with fennel and quinoa
- 1 big or 2 small cauliflowers, divided into florets
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon smoked paprika
- 2 tablespoons olive oil
- 1 chopped red onion
- 2 chopped peppers (red, yellow, or orange)
- 1 courgette, cut in half lengthwise, cored, and chopped
- 1 smashed tiny garlic clove
- 1 lemon, zested and juiced
- 4 tablespoons yogurt
- 250g cooked quinoa
Preheat the oven to 200°C/180°C fan/gas mark 1. 6. Cook the cauliflower for 5 minutes in a pot of salted water. Drain and spread out on a surface to evaporate any excess water.
Using a pestle and mortar, crush the fennel and coriander seeds and combine them with the paprika and a touch of pepper. In a large mixing basin, combine the cauliflower, half of the olive oil, and the spice mixture. To adequately cover the florets, toss them in the dressing.
Arrange the florets on a baking dish, spacing them apart. Cook the red onions, peppers, and courgettes on a separate baking pan for 30-35 minutes, rotating halfway through, until they brown all over and become slightly crisp in spots.
Combine the garlic, lemon juice, and yogurt in a mixing bowl, adding a little additional water to loosen if necessary. Stir in the roasted onions, peppers, and courgettes, as well as the lemon zest and a touch of salt, to the cooked quinoa.
Place the quinoa salad on a platter, followed by the cauliflower florets. Drizzle the garlic yogurt with it.
All of the Healthy Vegetarian Recipes listed below require only a few ingredients, many of which you most likely already have in your kitchen, and are simple to prepare.