Nothing beats enjoying a freshly prepared meal at the dinner table. What makes it even better is when the food is tasty and nutritious at the same time. Make one of these hearty vegetarian dishes for your family to eat tonight and have a healthy meal:
Cheesy Veggie Quesadillas
What you need:
- 6 pcs. 9-inch whole wheat tortillas
- 1 1/4 cup reduced-fat sharp Cheddar cheese
- 1/2 cup chopped yellow squash
- 1/2 cup chopped zucchini
- 1/2 cup chopped mushrooms
- 1/2 cup chopped red bell pepper
- 1/2 cup red onion
- 1 tablespoon olive oil
- Cooking spray
Heat olive oil in a large noon-stick pan then cook squash, zucchini, mushrooms, red bell pepper and onion over medium-high heat for 7 to 9 minutes, or until tender. Remove from heat. Coat the same pan with cooking spray then place one wheat tortilla in it. Put about 1/4 cup of cheese over tortilla then top with 3/4 cup of the cooked vegetables. Sprinkle with another 1/8 cup of cheese then top with another tortilla. Cook 2 minutes per side or until golden. Slice into 8 triangles. Repeat with the rest of the ingredients.
Easy Meatless Chili
What you need:
- 5 onions, chopped
- 2 bay leaves
- 2 cans black kidney beans, rinsed and drained
- 2 cans dark red kidney beans
- 1 can light red kidney beans
- 1 3/4 cups diced tomatoes
- 1 1/2 cups tomato juice
- 1 1/2 cups frozen burger-style crumbles
- 3 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 1 tablespoon garlic powder
- Salt and ground black pepper to taste
In a large pot over medium-high heat, mix together onions, bay leaves, black kidney beans, dark red kidney beans, light red kidney beans, tomatoes, tomato juice, burger-style crumbles, chili powder, cumin, garlic powder, salt and black pepper. Stir to combine ingredients well. Simmer for 1 hour.
Four-Cheese Vegetarian Lasagna
What you need:
- Fresh pasta sheets
- 2 eggs, beaten
- 1 eggplant, cut into 1-inch rounds, grilled or fried
- 5 tomatoes, roasted
- 2 cups peeled and diced pumpkin, roasted
- 2 cups ricotta cheese
- 1 3/4 cups tomato sauce
- 1 1/3 cups shredded mozzarella cheese
- 1 cup crumbled feta cheese
- 1 cup grated parmesan cheese
- 2/3 cup pesto
- Salt and pepper to taste
In a sizable bowl, mix eggs, roasted pumpkin, ricotta cheese, feta cheese, pesto, salt, and pepper. Two pasta sheets should be placed on top of half of the tomato sauce in a prepared 9×13-inch baking dish. Slices of eggplant should be placed over the sheets, followed by half of the pumpkin mixture. Place two more spaghetti sheets on top, then layer tomatoes and the leftover pumpkin mixture on top of the tomatoes. Add two more spaghetti sheets on top after scattering with half of the mozzarella. Pasta sheets should be covered with the leftover tomato sauce and mozzarella. Put Parmesan on top. Bake for 3 to 45 minutes, or until brown, in a 350°F preheated oven.
Enjoy these hearty and healthy vegetarian recipes with your family tonight for dinner!