Delicious Vegetarian Dinner Ideas

Vegetarian Chili:

• • Ingredients:
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 bell pepper, diced
    • 1 zucchini, diced
    • 1 cup corn kernels
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) kidney beans, drained and rinsed
    • 1 can (15 oz) diced tomatoes
    • 2 cups vegetable broth
    • 2 tablespoons chili powder
    • 1 teaspoon cumin
    • Salt and pepper to taste
    • Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
  • Instructions:
    1. Heat olive oil in a large pot over medium heat.
    2. Add diced onion and minced garlic, sauté until softened.
    3. Add diced bell pepper, zucchini, and corn kernels, cook for a few minutes until vegetables are slightly tender.
    4. Stir in black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, and cumin.
    5. Bring the mixture to a simmer and let it cook for about 20-25 minutes, stirring occasionally.
    6. Season with salt and pepper to taste.
    7. Serve hot with optional toppings if desired.

Vegetable Stir-Fry with Tofu:

• • Ingredients:
    • 1 block (14 oz) firm tofu, drained and cubed
    • 2 tablespoons soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon cornstarch
    • 1 tablespoon vegetable oil
    • Assorted vegetables (broccoli, bell peppers, carrots, snap peas, etc.)
    • 3 cloves garlic, minced
    • 1 tablespoon grated ginger
    • Cooked rice or noodles for serving
  • Instructions:
    1. In a bowl, combine cubed tofu with soy sauce, sesame oil, and cornstarch. Let it marinate for 15-20 minutes.
    2. Heat vegetable oil in a wok or large skillet over high heat.
    3. Add marinated tofu cubes to the skillet and cook until golden brown on all sides. Remove tofu from the skillet and set aside.
    4. In the same skillet, add minced garlic and grated ginger, sauté for about 30 seconds.
    5. Add assorted vegetables to the skillet and stir-fry until crisp-tender.
    6. Return the cooked tofu to the skillet and toss with the vegetables.
    7. Serve over cooked rice or noodles.

• Eggplant Parmesan:

  • Ingredients:
    • 2 large eggplants, sliced into rounds
    • Salt
    • 2 cups breadcrumbs
    • 1 cup grated Parmesan cheese
    • 2 eggs, beaten
    • Olive oil for frying
    • 2 cups marinara sauce
    • 2 cups shredded mozzarella cheese
    • Fresh basil leaves for garnish (optional)
  • Instructions:
    1. Sprinkle eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Pat dry with paper towels.
    2. In one shallow dish, combine breadcrumbs and grated Parmesan cheese. In another dish, place beaten eggs.
    3. Dip eggplant slices into beaten eggs, then coat with breadcrumb mixture.
    4. Heat olive oil in a large skillet over medium heat. Fry breaded eggplant slices until golden brown on both sides. Drain on paper towels.
    5. Preheat oven to 375°F (190°C).
    6. In a baking dish, spread a layer of marinara sauce. Arrange fried eggplant slices on top.
    7. Top eggplant slices with more marinara sauce and shredded mozzarella cheese.
    8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
    9. Garnish with fresh basil leaves if desired before serving.

• Quinoa Stuffed Bell Peppers

  
  

  • Ingredients:
    • 4 bell peppers
    • 1 cup quinoa, rinsed
    • 2 cups vegetable broth
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 cup corn kernels
    • 1 can (15 oz) diced tomatoes
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • Salt and pepper to taste
    • Shredded cheese for topping (optional)
  • Instructions:
    1. Preheat oven to 375°F (190°C).
    2. Cut the tops off the bell peppers and remove the seeds.
    3. In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is cooked and liquid is absorbed.
    4. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened.
    5. Stir in black beans, corn kernels, diced tomatoes, cumin, chili powder, cooked quinoa, salt, and pepper. Cook for a few minutes until heated through.
    6. Stuff each bell pepper with the quinoa mixture.
    7. Place stuffed bell peppers in a baking dish. If desired, top each pepper with shredded cheese.
    8. Bake for 25-30 minutes or until peppers are tender.