Not too shabby of a substitution if you ask me.
Some of the best vegetarian dinner recipes meet many of your nutritional needs.
You wont be disappointed.
High-protein vegetarian dinner recipes created by chefs and dietitians
1.
Its a great source of antioxidants, fiber, and plant based protein.
12 grams of protein per serving, at that.
registered dietitian nutritionist and owner of Amy Gorin Nutrition
In a large Dutch oven, bring 1 cup of broth to a simmer over medium heat.2.
Add the sweet potato, pumpkin, bay leaf, paprika, and the remaining 2 cups of broth.
Cover and cook for 30 minutes, or until the sweet potato and pumpkin are soft.4.
Add peanuts and cook for 5 minutes, or until the peanuts become less crunchy.
Discard the bay leaf.5.
Transfer to a heat-safe blender, and pulse until the soup has a batter-like consistency.6.
Heat for 60 to 90 seconds, or until fragrant.
Remove from heat and place in a large bowl.3.
Salt and pepper to taste.4.
registered dietitian nutritionist and owner of Amy Gorin Nutrition
Vegetarian chopped salad recipe with hard-boiled eggs
This quick and easy salad is loaded with protein.
The salad also features chickpeas for additional protein.
For the dressing: Place oil, vinegar, and mustard in a small bowl.
Whisk until well combined; set aside.2.
For the salad: In a large mixing bowl, place romaine hearts, lettuce, and parsley leaves.
Use a vegetable chopper or kitchen scissors to chop greens.3.
Place a bed of greens in each of four bowls or plates.
Season with pepper, as desired; drizzle with salad dressing.5.
Top with Parmesan, if desired.
Heat oil over medium-high heat, add cumin seeds until they sputter in oil.
Add onions, garlic, ginger, and saute for 3 to 5 minutes.2.
Cover the lid and simmer on low approximately 30 to 45 minutes.3.
Remove from heat and add lemon juice, spinach, and cilantro.
Season with salt, stir in crushed garlic and cook for a further 3 minutes.2.
Add sprigs of thyme and spices with tomato paste and cook until the oil begins to separate.
Mix in the lentils and cook for 30 minutes until the liquid evaporates.4.
Add peas and cook for 5 minutes.
Remove from heat and stir in parsley.
Place peeled and cut potatoes into cold water in a saucepan along with salt.
Bring to a simmer and cook until potatoes are cooked through.
While the potatoes are warm, oat milk, butter, and cheese.
Season well with salt.7.
Spoon potatoes over meat mixture and score the top with a fork to allow the potatoes to get crispy.8.
Bake for 30 minutes at 375 degrees until golden brown.
The three eggs also give it a boost of protein.
Create the sauce by combining the tamari, rice vinegar, and sesame oil in a small bowl2.
Crack 2 eggs into a bowl and set aside3.
Add a neutral oil to a hot, cast iron pan4.
Add the scrambled eggs to the pan, remove, and set aside once theyre cooked5.
After a minute, add the cauliflower + broccoli rice7.
After the vegetables start to sear, add the scrambled egg and the sauce.
Use your third egg to make a sunny side up egg to top your fried rice9.
Plate the rice and add the egg on top10.
Top the whole dish with seaweed flakes to taste, and enjoy!
Vegetarian bolognese
Tanya Zuckerbrotof F-Factor created this veggie-packed bolognese that gets its traditional meaty texture from plants.
Ingredients12 oz shiitake or Cremini mushrooms (stem removed)2 Tbl.
grated Parmesan plus more for garnishFresh basil to garnish
1.
Pulse mushrooms in a food processor until finely chopped.
Transfer to a small bowl.2.
Heat 1 tablespoons olive oil in a large Dutch oven over medium high heat.3.
Add mushrooms and cook, stirring occasionally until golden brown.
Add onion, celery, and carrots and cook until onions are golden brown.
Add garlic stirring occasionally until softened.4.
Add red wine and cook until all the alcohol has evaporated.5.
Add cauliflower and cook until softened (approximately 5 min).6.
Add tomato paste and cook until slightly darkened.7.
Add crushed tomato, oregano, salt and pepper, and bring to a boil.
Cover, lower heat to a simmer and cook for 15 minutes.8.
Uncover sauce, add almond milk and stir to combine.9.
Meanwhile, cook pasta in a large pot of boiling salted water stirring occasionally until al dente.10.
Using a slotted spoon, transfer pasta to a pot with sauce and stir to combine.11.
Add Parmesan cheese to pot and stir.12.
Divide pasta among six bowls and top with more parmesan cheese and basil.
Vegetarian Italian meatball soup
Who says meatballs need to be made from meat?
In a frying pan, saute garlic and shallots in 1 tbsp of olive oil.
Roll into balls and dust with almond flour.
Saute balls in a frying pan until golden brown, 6-8 mins.3.
Add sauce and heat over meatballs.
Preheat over to 400F2.
To prepare the soup, in a dutch oven over medium-high heat, heat the olive oil.
Add the broth, tomatoes, rosemary, bay leaves, basil, and parsley.
Remove the bay leaves and rosemary.
Season with salt and pepper to taste and serve.
Vegetarian beef bourguignon
Cookbook authorLukas Volgermade a vegetarian version of beef bourguignon using beets.
In a tall measuring cup, cover the porcini mushrooms with about 2 cups boiling water.
Let stand until tender, about 10 minutes.
Pick out the mushrooms and coarsely chop them.
Reserve the soaking liquid.2.
In a medium saucepan, combine the beets, 3/4 cups water, and a pinch of salt.
Bring to a boil, then cover the pan and cook for about 15 minutes, until tender.3.
Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Remove from the heat.4.
Cook for about 5 minutes, until beginning to soften.
Stir in the garlic and tomato paste and fry for about a minute.
Fold in the seared mushrooms and beets (along with any liquid at the bottom of the saucepan).
Garnish with chopped parsley.
Lentil and walnut tacos
Patels lentil and walnut tacos are a must-try.
Aside from being loaded with protein, theyre also all sorts of flavorful.
In fact, you wont even miss the meat… not a bit.
Heat a pot over medium heat, add garlic and cook for 30 seconds.
Add mushrooms and cook until water is evaporated.
Add cauliflower and cover with a lid for 7-10 minutes until tender.
Season with soy sauce and salt as needed.3.
Add walnuts and lentils, mix well.
Season with cumin, garlic powder, chipotle powder, smoked paprika, and oregano.
Squeeze lime juice to taste.4.
To assemble tacos, warm tortillas, and add a spoonful of mixture in the middle.
Top with avocado, cilantro, jalapeno, cabbage, and mayo.
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