Although the time to cook is scarce, sometimes you want to enjoy the process and prepare something different and prepared with care. We bring you 10 original dinner recipe ideas.
Healthy dinners don’t have to be boring, simple or bland. To enjoy healthy dinners, we can resort to original vegetable recipes but that are “gourmet”. And there are many ways to cook healthy but tasty, resorting to healthy cooking and using vegetable ingredients and low calories.
10 ORIGINAL AND VEGETARIAN DINNER RECIPES
These 10 original vegetarian recipes will allow you to enjoy your dinner in a healthy way and surprise your guests with healthy but tasty snacks. Notes!
PUFF PASTRY OF EGGPLANTS AND MUSHROOMS
Ingredients (for 4 people):
- 1 sheet of stretched puff pastry (200 g)
- 2 medium eggplants
- 200 g mushrooms
- 1 green pepper
- 200 g pumpkin
- 1 garlic clove, chopped
- A pinch of cumin
- 1 teaspoon grated ginger
- The juice of a lemon
- 8 tablespoons grated goat-type vegetable cheese
- basil or cilantro
- 80 ml olive oil and salt
Preparation (15′ + 20′ cooking + 10′ rest):
- Stretch the puff pastry and form four circles with a pasta cutter. Mark a flange and prick the center with a fork. Paint the edge (for example, with olive oil) and bake at 190º C for about eight minutes.
- Wash the eggplants and open them lengthwise and then half-moons. Salt them, let stand for ten minutes, wash and drain well. Season with garlic, cumin, ginger, part of the lemon juice, a tablespoon of oil and salt, and roast in the oven for about 15 minutes at 170º C.
- Wash the pepper, cut lengthwise, peep and cut the strips into pieces. Peel and dice the pumpkin or remove balls with an emptyer. Sauté the pepper al dente and then the pumpkin. Wash the mushrooms, remove the earthy foot and cut into quarters. Drizzle with lemon and sauté for five minutes.
- When the vegetables are ready, mix and distribute over the puff pastries, sprinkle with the cheese and bake for about five more minutes. Once outside decorate with basil or cilantro.
Nutritional information
- Calories: 366
- Carbohydrates: 20 g
- Protein: 9 g
- Fat: 23 g
- Cholesterol: 81 mg.
BRAISED SWEET POTATO WITH THAI TOFU
INGREDIENTS (FOR 4 PEOPLE):
- 400 g sweet potato
- 1 packet of tofu (about 300 g)
- 50 g green beans
- 2 spring onions
- 1 carrot
- 1 turnip
- 1 tablespoon grated coconut
- 6 tablespoons vanilla oat milk
- 1 piece of fresh ginger
- 1 pinch chilli (optional)
- 1 garlic clove, chopped
- 1 tablespoon unsalted roasted peanuts
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons sesame oil
- 2 tablespoons virgin olive oil
- salt
PREPARATION (20′ + 45′ COOKING):
- Cook the green beans in salted water for only ten minutes to make them a little crispy and drain. Peel, wash and chop the sweet potato and spring onions. Grate the turnip and carrot.
- Fry the spring onions, turnip and carrot for three minutes in sesame oil and transfer them to the casserole where you are going to stew them. Add the grated coconut and oat milk. Place the beans half-cooked. Fry the sweet potato and pour it over. Cover and let it bat very slowly, to a minimum, for 20 minutes.
- Apart peel the ginger and chop it very fine or grate it. Dice tofu and sauté with olive oil, ginger, chilli and garlic. After five minutes add the peanuts, zest and lemon juice, soy sauce and chopped cilantro. Remove and serve the braised vegetable with the freshly fried tofu.
NUTRITIONAL INFORMATION:
- Calories: 332
- Carbohydrates: 31 g
- Protein: 12 g
- Fat: 17 g
- Cholesterol: 0 mg.
ORECHIETTE WITH DATE PESTO
INGREDIENTS (FOR 4 PEOPLE):
- 75 g orechiette (or similar paste)
- 1 small eggplant
- 2 carrots
- half zucchini
- 75 g peas
- 2 tablespoons olive oil
- half a lemon, its zest, very fine
- salt
For date pesto:
- 8 dried dates
- 4 sheets of arugula
- 3 fresh mint leaves
- 1 small garlic clove
- 2 tablespoons chopped pine nuts
- a pinch of cinnamon powder
- a pinch of saffron powder
- 1 teaspoon ginger juice
- 100 ml virgin olive oil
PREPARATION (25′ + 20′ COOKING):
- First prepare the pesto. Soak the dates until fresh, bone and chop them. Blend with arugula, fresh mint, garlic, cinnamon, saffron, ginger juice and olive oil, until you get a homogeneous paste. Add the chopped pine nuts.
- Cut the eggplant into small cubes and let it soak for 20 minutes in salted water. They also cut the carrots and zucchini.
- Cook the orechiette with the eggplant washed and drained. When they have five minutes add the carrot, zucchini and peas. Drain everything and then sauté in a pan with a little olive oil, for about five minutes.
- Once done, add the pesto and lemon zest, and mix everything well. It is served warm.
NUTRITIONAL INFORMATION:
- Calories: 520
- Carbohydrates: 40 g
- Protein: 6 g
- Fat: 35 g
- Cholesterol 14 mg
PUMPKIN AND ROMANESCO RISOTTO
INGREDIENTS (FOR 4 PEOPLE):
- 250 g bomba rice, arborio or similar
- 500 g romanesco cabbage
- 1 fresh fennel bulb
- 100 g pumpkin
- 1 liter of rice milk, or other
- 125 g smoked tofu
- 7 tablespoons virgin olive oil
- sage, fresh or dried, well chopped
- salt
PREPARATION (25′ + 25′ COOKING):
- Crush half of the Romanesco cabbage together with the milk, especially the stems, until you get a homogeneous cream, add two tablespoons of extra virgin olive oil and heat on the fire.
- Chop fennel and pumpkin very finely. Sauté the fennel in the rest of the oil for a few minutes. Add the pumpkin and sage, and cook everything for two more minutes. Add the rice and thick chopped cabbage, and sauté everything together for another two minutes.
- Then add three cups of the milk put on the fire, which should be boiling. Stir and bring to a boil over medium heat, putting it to the point of salt. Depending on the type of rice, cook between 20 and 25 minutes: the heart should be something whole and the rice, broth. If it runs dry, add more hot milk and stir the pot to bind it.
- Serve with very thinly shredded tofu, as if it were grated cheese.
VARIANTS
- To give a crunchy texture you can pass the tofu, already crumbled, through the pan with a teaspoon of oil and toast it lightly.
- A sage oil can be a beautiful and aromatic decoration. Fresh sage is crushed with virgin olive oil and then sifted.
NUTRITIONAL INFORMATION:
- Calories: 584
- Carbohydrates: 82 g
- Protein: 14 g
- Fat: 21 g
- Cholesterol: 0 mg
VEGETABLE WOK WITH DRIED FIGS
INGREDIENTS (FOR 4 PEOPLE):
- 200 g dried figs
- 1 onion
- 350 ml coconut milk
- 250 ml water or broth
- 200 g carrots
- 150 g cauliflower
- 100 g Bobby beans
- 1 tablespoon lime juice
- 1 teaspoon whole sugar
- 2 tablespoons olive oil
- fresh coriander leaves
- white pepper
- salt
PREPARATION (25′ + 30′ COOKING):
- Chop the onion finely and sauté in a wok with hot oil for three minutes over medium heat, stirring with a wooden spatula so that it does not burn. Add coconut milk, water or broth and dried figs, and bring everything to a boil. Let cook, uncovered, for another five minutes over low heat.
- Wash and dry the rest of the vegetables. Peel the carrot, peel and cut into slices. Separate the cauliflower into treadmills and cut the red pepper into thin strips. Green beans can be left whole.
- First add the carrot and cauliflower to the wok and cook everything for a few more minutes. Then add the beans and red pepper. Season with pepper and continue cooking until vegetables are tender.
- Finally, at the time of removing it from the heat, add the lime juice and brown sugar, and garnish with fresh coriander leaves.
VARIANT:
This dish is exquisite and very balanced if accompanied by a simple basmati rice steamed.
NUTRITIONAL INFORMATION:
- Calories: 283
- Carbohydrates: 41 g
- Protein: 5 g
- Fat: 8 g
- Cholesterol: 0 mg.
NOODLES WITH MEDITERRANEAN SOY
INGREDIENTS (FOR 4 PEOPLE):
- 500 g noodles
- 20 g textured soy
- 150 g cherry tomatoes halved
- 50 g pitted black olives
- 1 medium red bell pepper, cut into tacos
- 1 medium green bell pepper, cut into tacos
- 2 garlic cloves, chopped
- 150 g mushrooms, thinly sliced
- Fresh basil
- olive oil and salt
PREPARATION (12′ + 25′ COOKING + 15′ SOAKING)
- Soak the soybeans for 15 minutes and drain. Cook the noodles in water and salt until they are done but biting. Drain and pass through cold water to stop cooking.
- Sauté the peppers in a saucepan with a good splash of oil. After a few minutes, add the garlic and mushrooms, and after another few minutes, the textured soy. Also leave a few minutes, adding broth if necessary, and pour the noodles. Finally add the olives and tomatoes and serve hot with the basil cut into strips.
VARIANT:
It can be enriched by adding grated Parmesan at the time of serving. RATION
NUTRITIONAL INFORMATION:
Calories: 562 • Carbohydrates: 86 g Protein: 24 g • Fat: 14 g • Cholesterol: O mg
GRATIN OF LEEKS AND BASIL
Ingredients (for 4 people):
- 4 medium leeks
- 2 onions
- 2 garlic cloves
- 3 eggs
- half a liter of soy milk
- 80 g grated vegan Parmesan cheese
- virgin olive oil
- a teaspoon dried basil
- pepper “5 berries” and salt
Preparation (20’+70′ cooking):
- Wash the leeks, cut them into thin slices and remove the green part. Peel the onions and cut them into rings.
- Heat oil in a saucepan, sauté these vegetables for a few minutes and add the laminated garlic. Season with salt and basil and cook over medium heat while stirring, adding water if needed. Once cooked, remove from heat and drain.
- Preheat the oven to 180 ºC and paint a refractory dish with oil.
- Mix the vegetables with the milk and beaten eggs, add the freshly ground pepper and pour everything into the dish. Sprinkle with cheese and gratin in the oven for 45 minutes.
OATMEAL AND VEGETABLE ESCALOPE
Ingredients (for 4 people):
- 4 tablespoons oatmeal flakes
- 250 ml oat milk
- 1 spring onion, chopped
- 2 cloves of garlic, chopped
- 1 small carrot, grated
- 1 pack of tofu
- 1 teaspoon soy sauce
- 1 teaspoon oatmeal
- 2 tablespoons cooked peas
- 2 tablespoons chopped fresh chives
- 4 tablespoons extra virgin olive oil or sesame and salt
Preparation (30’+ 40′ cooking):
- Sauté the spring onion, garlic and grated carrot in two tablespoons of olive or sesame oil for 10 minutes.
- Shred the tofu with your hands, mix with the above, soy sauce and oatmeal, and crush everything with the fork. Then add the peas.
- Cook the flakes with the goat milk and a pinch of salt for 15 minutes. Drain if there is any liquid left and, still hot, join them with the tofu mixture. Knead everything well and let it cool.
- Mold the escalopes and grill them with the other two tablespoons of oil. You can accompany them with a little salad and chives.
ZUCCHINI CAKE
Ingredients (for 4 servings):
- broken dough
- 1 tablespoon water and salt
- 4 small zucchinis
- 100 g oatmeal cream
- 100 g vegetable cottage cheese
- 2 small eggs
- black pepper
- 1 branch of herb
- salt
Preparation (25′ cooking)
- Wash the zucchini, cut them into slices and reserve them previously salted. Let them drain.
- Boil the oatmeal cream with a few leaves of herb and let stand.
- Beat 2 eggs, salt and pepper and mix with the cream of strained oatmeal and vegetable cottage cheese.
- Stretch the broken dough, line the mold, prick the bottom with a fork and bake for about 10 minutes at 170 ºC. Remove and let cool for a few seconds.
- Place the zucchini on the cake background, concentrically and filling the surface. Pour the cream and egg mixture and bake for about 15 minutes.
- Before serving, sprinkle with freshly ground black pepper and garnish with a sprig of herb.
APRICOT BAGS WITH VEGAN CHEESE
Ingredients (for 4 people):
- 4 sheets of phyllo pasta
- 8 apricots, quartered
- 4 small portions of vegan brie cheese, camembert, goat…
- 1 onion, peeled and cut into strips
- 1 tablespoon honey
- 1 tablespoon seedless raisins
- 4 chives sprigs
- 4 tablespoons tomato jam
- 50 g coarsely grated vegan Parmesan cheese
- olive oil, pepper and salt
Preparation (10’+20′ cooking):
- In a casserole lightly brown the onion with a little oil and salt. Add the apricot and sauté carefully. When they soften add the honey, raisins and, if necessary, a little water.
- Blanch the chives. Meanwhile, spread the phyllo paste on both sides with oil. Fill the leaves with a portion of brie cheese and apricot, salt and pepper, close and tie with chives.
- Bake the bags at 170 ºC until golden and crispy, and serve with tomato jam and vegetable grated cheese. They can also be accompanied with basil, canon and varied salad leaves.
Variants:
Tomato jam can be replaced by one of berries, strawberries or rhubarb.
