We all know the struggle of coming back home after a long day of work and cooking dinner for ourselves. You’re tired, you’ve been working in front of a desk the whole day, and all you want to do is chill in front of Netflix and munch on something quick and easy. This is even more complicated when you’re a vegetarian and you have to think about making something more fun than just a simple, bland salad (yes, salads can be bland). Because I care about you and your health, I’ve curated 3 amazing AND easy vegetarian recipes for you. They’re quick to make, they’re amazingly delicious, and they’re super healthy, which means you’ll be getting your fill of vitamins and good iron even when you’ve only spent 20 minutes cooking. Keep on reading to learn about these recipes!
Roasted Cauliflower Enchiladas
- 1 batch basic roasted cauliflower
- 1 batch red enchilada sauce
- 7–8 large flour tortillas
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 1 (8-ounce) bag shredded cheese (use Pepper Jack cheese or parmesan for a more interesting taste)
- toppings: sliced avocado, chopped fresh cilantro, and crumbled queso fresco.
- Heat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
- Prepare the roasted cauliflower and red enchilada sauce according to directions. Once the enchilada sauce is ready to go, pour 1/4 cup sauce into the bottom of the baking dish, and spread it around evenly with a spoon to cover the entire surface. Set the whole thing aside.
- Place a tortilla flat on a plate, and spoon a generous tablespoon of enchilada sauce into the center of the tortilla. Spread it around evenly with a spoon. Add 1/4 cup of shredded cheese in a line down the center of the tortilla, topped with a spoonful of beans and roasted cauliflower. Roll up the enchilada, and place it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, cheese, beans, and cauliflower. Then pour the remaining sauce down the center of the pan of enchiladas, and use a spoon to spread it around evenly.
- Bake uncovered for 20-25 minutes until the enchiladas are heated through and the tortillas are a bit crispy.
- Remove from the oven, garnish with your toppings of choice, and serve warm.
Black Bean Chili
- 1 pound of dry black beans, rinsed and picked over
- 1 medium white onion, peeled and diced
- 6 cloves of garlic, peeled and minced
- 6-8 cups of vegetable stock (or water)
- 2 cups (16 ounces) salsa verde, homemade or store-bought
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (12-ounce) jar roasted red peppers, drained and diced
- 1 tablespoon ground cumin
- 2 teaspoons chipotle chili powder
- salt and pepper, to taste
- toppings: diced avocado, chopped fresh cilantro, diced red onion, shredded cheese, sliced jalapeños or serranos
- Add black beans in a pressure cooker (no need to pre-soak) with onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.
- Close lid securely and set vent to “Sealing”.
- Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until the timer reads 38 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has been released and the valve has dropped. Remove the lid, and give the soup a good stir.
- Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
- Serve immediately, garnished with your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
- 1 pound wide egg noodles
- 3 tablespoons butter, divided
- 1 small white onion, thinly sliced
- 4 cloves garlic, minced
- 1 pound baby mushrooms
- 1/2 cup dry white wine
- 1.5 cups vegetable stock
- 1 tablespoon of vegetarian Worcestershire sauce
- 3 1/2 tablespoons flour
- 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
- 1/2 cup plain Greek yogurt or light sour cream
- kosher salt and freshly-cracked black pepper
- toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper
- Cook egg noodles al dente in boiling, generously-salted water according to package instructions.
- Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic, and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
- Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch or two of salt and pepper as needed.
- Serve immediately over the egg noodles, garnished with your desired toppings.
And there you go, three recipes to make yourself a quick, easy, and healthy vegetarian dinner for when you really don’t wanna eat out.