Are you looking for some delicious vegetarian dinner recipes to try out? Look no further than these incredible dishes that are sure to satisfy your cravings!
Mushroom Stroganoff
If you're in the mood for something hearty and comforting, give this mushroom stroganoff a try! It's a vegetarian twist on the classic beef stroganoff, but just as delicious.
Ingredients:
- 12 ounces egg noodles
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 1 pound cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup sour cream
- 2 tablespoons chopped fresh parsley leaves
Instructions:
- Cook egg noodles according to package instructions, then drain and set aside.
- Heat olive oil and butter in a large skillet over medium heat. Add garlic and onion, sauté for about 2-3 minutes, then add mushrooms and thyme. Cook for about 5-7 minutes until the mushrooms are browned and tender.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook for about 1-2 minutes or until slightly thickened. Stir in the sour cream until heated through, about 1-2 minutes, then season with salt and pepper to taste.
- Serve the mushroom stroganoff over the cooked egg noodles, then garnish with chopped parsley, if desired.
Roasted Cauliflower Tacos
If you're on the hunt for a tasty and healthy meal, these roasted cauliflower tacos are for you! They're loaded with flavor and perfect for a weeknight dinner.
Ingredients:
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 8-10 corn tortillas
- 2 cups shredded red cabbage
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro leaves
Instructions:
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Spread cauliflower out in a single layer on the prepared baking sheet. Roast for about 20-25 minutes or until tender and golden brown.
- Warm corn tortillas on a skillet or in the microwave. To assemble the tacos, fill each tortilla with roasted cauliflower, shredded cabbage, avocado slices, and chopped cilantro. Serve immediately and enjoy!
Spinach and Feta Stuffed Peppers
These stuffed peppers are a perfect way to get your veggies in and satisfy your hunger! They're filled with spinach, feta cheese, quinoa, and tomatoes for a delicious and nutritious meal.
Ingredients:
- 4 bell peppers, halved and seeded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 cups chopped fresh spinach
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley leaves
- Salt and pepper, to taste
Instructions:
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Arrange pepper halves on the prepared baking sheet, cut side up.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté for about 2-3 minutes or until fragrant.
- Add quinoa, vegetable broth, and diced tomatoes, then bring to a boil. Reduce heat and let simmer for about 18-20 minutes or until the quinoa is cooked and the liquid is absorbed.
- Stir in spinach and feta cheese, then season with salt and pepper to taste.
- Spoon quinoa mixture into each pepper half, then bake for about 25-30 minutes or until the peppers are tender and lightly browned on top.
- Serve hot, garnished with chopped parsley, if desired.
There you have it, three amazing vegetarian dinner recipes that everyone will love! Give them a try and let us know what you think. Bon appétit!
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