12 Vegetarian Food Recipes

How about exploring the vegetarian cuisine and eat less meat during the week? The habit can be very positive for health and the environment.

In addition vegetarian gastronomy it loses nothing to the traditional, offering dishes with multiple possibilities and which are delicious!

meet 12 vegetarian recipes that will make you leave your routine and want to know more about the cuisine that makes greens, fruits, vegetables, grains and pasta true stars on the plate (and with good reason!).

(Sources: Mundo Boa Forma, Gordelícias, Tudo Gostoso, Pixabay)

See too: 28 Typical Brazilian Foods

You may also be interested in: Typical Peruvian Foods

12 vegetarian recipes:

1 Ricotta Cake with Spinach

Spinach ricotta cake – Source: Guia da Cozinha

Ingredients

• 500 g of ricotta
• 200 g cooked and chopped spinach
• 1 egg
• 3 tablespoons full of wheat flour
• 1 tablespoon baking powder
• 1 heaping tablespoon grated parmesan
• salt and black pepper
• 120g of cubed cheese or mozzarella cheese (to fill the dumplings)
• salt water
• breadcrumbs for breading
• Frying oil

Method of preparation

1. Add the ricotta to the cooked and sliced ​​spinach. Add the egg, flour, parmesan, baking powder, salt and pepper. Mix until obtaining a homogeneous mass, with good alloy. If you need to, add a little more flour until the dough is a little firmer to model the dumplings.
2. With your hands, shape the dough into balls, flatten it and place the cube of cheese. Close the dumpling tightly so that it does not open during frying, letting the cheese leak into the oil.
3. Dip the balls in the brine, drain and roll in breadcrumbs.
4. Fry the balls in hot oil until golden brown. Drain on absorbent paper and serve while still warm.

2 Creamy Zucchini and Roasted Garlic Sauce

Creamy Zucchini Sauce – Source: Recipes.ig

Ingredients

• 4 whole garlic cloves
• 1 small/medium zucchini
• A handful of chopped basil and parsley
• Juice of 1/2 lemon
• Oil, salt and pepper to taste

Method of preparation

1. As you prepare to cut the vegetables, turn on the oven so that it heats up.
2. Cut the zucchini with skin and everything into medium pieces. choose chopsticks. Place them in a non-stick pan or in a pan lined with aluminum foil.
3. Peel the garlic cloves and add them to the zucchinis.
4. Rub the vegetables well with olive oil, salt and black pepper.
5. Cover or wrap your vegetables with aluminum foil and place in the oven for 15 minutes until soft.
6. After the 15 minutes, uncover your vegetables and let them roast for another 15 minutes, until they start to brown on the edges.
7. In a processor, grind the zucchini, garlic and lemon juice. If necessary, add a little oil and taste to correct the salt and pepper.
8. Mix the greens into the sauce and it's ready to serve! The recipe is for up to 2 people.

3 Eggplant Stuffed with Ricotta and Mushrooms

Eggplant stuffed with ricotta and mushrooms – Source: Mundo Boa Forma

Ingredients

• 1 medium eggplant
• 3 tablespoons fresh ricotta
• 2 tablespoons leek
• 6 Paris mushrooms, sliced ​​and stem removed
• 2 tablespoons tomato sauce
• 1 teaspoon oregano
• 2 tablespoons butter
• 3 tablespoons grated cheese (mozzarella or mines)
• salt and oil to taste

Method of preparation

1. Pre-heat the oven at 180 °.
2. Clean the eggplant and cut it in half, horizontally.
3. With a spoon, dig the eggplant core, leaving 1 cm thick. Place the eggplant strips in a baking dish or refractory roughly greased with 1 drizzle of olive oil. Season the eggplant with 1 pinch of salt and more olive oil. Reserve.
4. Chop the eggplant core into small cubes. In a skillet, brown the sliced ​​leek and saute it in butter. Add the crumb and cook without letting it burn.
5. Turn off the heat and reserve the braised core as we are going to use it in the filling.
6. In the same pan, still dirty, melt the butter and sauté the mushrooms until golden. They will give a nice wilt.
7. Assemble the eggplant – the step by step is the same for both halves: make a “walk” with the fresh ricotta and season with 1 pinch of salt and oregano; then spoonfuls of the braised eggplant core and tomato sauce on top; top with the mushrooms; finish with the cheese.
8. Bake for approximately 20 minutes or until the cheese is melted.

4 vegetable spaghetti

Vegetable spaghetti – Source: M de Mulher

Ingredients

• 1 medium to large zucchini
• 1 medium carrot
• 1/2 chopped yellow or red bell pepper
• 3 crushed garlic cloves
• Olive oil, salt and pepper to taste

Method of preparation

1. Wash the zucchini and carrot well. Peel the carrot and keep the zucchini unpeeled.
2. With your vegetable spiralizer, slice both the zucchini and the carrot. The result will be a long vegetable spaghetti. If you don't have the spiralizer, you can use a grater to grate the vegetables lengthwise.
3. In a large skillet, brown the garlic and bell pepper.
4. When the garlic is golden and the peppers are softer, add the carrots and saute for about 4 minutes.
5. Add the zucchini and turn off the heat 2 minutes later. If you feel the need to add a little water in the process, so you don't burn / stick, you can do it.
6. Finally, season your spaghetti with salt and pepper to taste. If you prefer to serve it with sauce, you can scare the spaghetti by throwing it in a pan with boiling water and salt, if you don't serve it raw. The recipe yields 2 servings and serves as a starter or side dish.

5 banana moqueca

Banana moqueca – Source: Gourmet a Dois

Ingredients

• 3 bananas cut into 0.5 cm slices
• 2 finely chopped fresh tomatoes
• 1 large onion coarsely chopped
• 2 crushed garlic cloves
• 1 can of skinless tomatoes processed with tomato juice until it turns into a tomato sauce
• 1 small green bell pepper, coarsely chopped
• 1 small glass of coconut milk
• 1 tablespoon grated fresh ginger
• A handful of parsley, chives and cilantro
• Olive oil or palm oil
• Salt and pepper to taste 

Method of preparation

1. 1. In a not too small pan, brown the garlic, onion, bell pepper and grated ginger in olive oil or palm oil, as you prefer.
   2. When it's golden but not burning, add the fresh tomatoes, tomato sauce and coconut milk. Lower the heat a little and let the flavors of all the ingredients mix well for about 5 minutes.
   3. While the moqueca is refining flavors, take the opportunity to prepare the bananas. In a skillet, fry the bananas in a little olive oil. Sprinkle the bananas with salt and pepper.
   4. The bananas will be ready when they are very yellow and with golden parts. If you want, you can use a grill pan instead of a frying pan. The bananas will be striped.
   5. Add the bananas to the moqueca
   6. When ready to serve, place the parsley, chives and cilantro on top.

6 Carrot Soup with Ginger

Carrot soup with ginger – Source: Mundo Boa Forma

Ingredients

• 4 medium carrots, peeled and cut into rounds
• 1/2 chopped onion
• 1/2 chopped red or yellow bell pepper
• A small piece of ginger, chopped to taste
• 1 liter of filtered water
• 2 tablespoons of olive oil
• salt to taste

Method of preparation

1. Sauté the onion, bell pepper and ginger in olive oil. When the onion is transparent, it's time to add the carrot.
2. Mix well and add the water. Let it cook until the carrots are soft. If necessary, add more water. If you want to speed up the process, you can use a pressure cooker.
3. When the carrot is cooked, turn off the heat and prepare the blender.
4. Blend the cooked vegetables in a blender until they turn into a smooth and fragrant cream. The recipe is ready!

7 lentil burger

Lentil burger – Source: Mundo Boa Forma

Ingredients

• 1 cup raw lentils
• 1 large chopped garlic clove
• 1/2 chopped onion
• 1/2 cup chopped green chives
• 1 tablespoon olive oil
• 1 teaspoon of salt
• 1 teaspoon cumin
• 1/2 cup wheat flour

Method of preparation

1. Cook the lentils with at least 4 cups of water over medium heat. Keep an eye out because lentils foam a lot during cooking and you could end up making a mess in the kitchen. Here at home, I cooked for about 30 minutes.
2. Drain the lentil water well and place it in a bowl. Add the garlic, onion, parsley, olive oil, salt, season with cumin to taste, and mix, lightly crushing some grains.
3. Add the wheat flour little by little, until the point of modeling. Keep in mind that the more flour you put in, the less flavorful the burger will be.
4. Divide the dough into 5 equal parts and shape into hamburgers about 1.5 cm thick. To help, pass a strand of oil on your hands, so they don't stick.
5. Place the burgers in a greased or parchment-lined form and place in the freezer for an hour. After that, just warm up a skillet and gold them. The recipe yields five burgers.

8Cauliflower roasted in mayonnaise

Roasted cauliflower in mayonnaise – Source: Tudo Gostoso

Ingredients

• 1 cauliflower
• 5 tablespoons of mayonnaise
• salt
• black pepper to taste
• 1 tablespoon oil
• 1/2 tablespoon olive oil
• 1/2 liter of water

Method of preparation

1. Cut the cauliflower into small pieces, cook them in water with salt, oil and pepper.
2. Grease the mold with olive oil, dip the cauliflower in mayonnaise and place in the mold, leave in the oven for 25 minutes.

9Chickpea dumplings

Chickpea fritters – Source: Mundo Boa Forma

Ingredients

• 1 raw sweet potato
• 1/2 onion
• 1 cup “hydrated” chickpeas (soaked for 8 hours)
• 1 handful chopped parsley
• 1 pinch salt
• 1 pinch ground black pepper
• 1 tablespoon rolled oats
• 1 tablespoon olive oil

Method of preparation

1. Use hydrated chickpeas. You must soak it for at least eight hours. Leave it overnight, so you save time. Then discard the hydrated chickpea water and take it to the processor.
2. Add the peeled and chopped sweet potato, as well as the other ingredients on the list. Process until you get a homogeneous mass. You're going to have some very small pieces.
3. Shape into small balls and bake or fry until golden brown.

10 Vegan Corn Cream

Vegan creamed corn – Source: Terra.com

Ingredients

• 1 can of canned green corn (or fresh corn cut up and cooked at home)
• 1 finely chopped small onion
• 1 tablespoon olive oil
• 2 tablespoons oat flour
• 1/2 cup filtered water
• salt, pepper and spices to taste

Method of preparation

1. In a pan, brown the onion in the oil until it begins to brown, but does not burn.
2. Add corn and water. Reduce the temperature of the fire then.
3. Mix in the oat flour and the cream will begin to thicken.
4. Season with salt and pepper to taste. If you want, you can add a little chimichurri.
5. Turn off the heat and, if you like, process the cream to break up the corn kernels. The recipe yields 2 servings of creamed corn.

11 Leek and Tomato Quiche

Leek and tomato quiche – Source: GNT

Ingredients

For mass

• 1 and 1/2 cups wheat flour
• 100 grams unsalted butter
• 1 small egg
• 1 pinch salt

For the filling

• 3 eggs
• 1 cup whole milk
• 100 grams cream cheese
• 1 pinch salt
• 1 stalk of garlic, sliced
• 100 grams cherry tomatoes 
• 100 grams grated mozzarella

Method of preparation

1. In a large bowl, mix the flour with the cold butter, cut into cubes. With your hands, also mix the ingredients, kind of “destroying” the butter. The result will be a thick farofa. Add the egg and continue mixing with your hands. In the end, you will have a nice dough to work with. Wrap in plastic wrap and place in the fridge for 15 minutes or so.
2. Preheat the oven while making the filling and rolling out the dough.
3. In a large bowl, crack the eggs and beat lightly. Add the milk and season with salt and any other seasoning to taste.
4. Add the cream cheese and with a whisk incorporate it into the mixture.
5. Cut the tomatoes into half moons and remove the seeds. If you don't want to, you can leave it with seeds so as not to release too much water. Book the stuffing.
6. Returning to the dough: in a 20 cm diameter baking dish, open the dough with your fingers, lining the bottom and sides.
7. Press well to avoid lumps after roasting. Make holes with a fork and cover with parchment paper. On top of that paper, put a weight (like beans). Take it to the oven and pre-bake for 15 minutes.
8. With the pre-baked dough, remove the beans and parchment paper and stuff it, spreading the mozzarella cheese on the bottom, then the sliced ​​leek and pour the liquid mixture. Finally, add the tomatoes.
9. Bake for 30 minutes or until golden brown. Recipe yields 8 servings

12heart of palm stroganoff

Heart of palm stroganoff – Source: Blog da Ge

Ingredients:

• 1 heart of palm glass;
• 1 cup of mushroom tea;
• 1 chopped onion;
• 6 minced garlic cloves;
• 1 tablespoon ketchup;
• 1 tablespoon of mustard;
• 2 cups of tomato extract tea;
• ½ cup of water tea;
• 1 little box of cream milk;
• Chives, salt and pepper to taste.

Method of preparation:

1. In a pan, heat olive oil and sauté the onion and garlic until golden. Then, add the heart of palm and chopped mushrooms, leaving it on a low heat for about five minutes, stirring occasionally.
2. Add the tomato paste, ketchup, mustard, water, salt and pepper to taste, and cook over low heat for at least ten minutes. Turn off the heat, add the cream and stir well. Add the chives and it's ready to serve with rice and straw potatoes.

See too: Typical Argentine Food