The 7 Best Vegetarian Recipes - Quick Dinner (2024)

I have put together 7 delicious vegetarian recipes for your dinner here if you want it to be healthy and quick!

Be sure to try it!

Also try:

Vegetarian Indian curry
Noodle and vegetable pan
Croatian delicacies
Vegetarian spring rolls
Japanese dishes Vegetarian

Pasta Primavera – The ultimate quick and delicious vegetarian dinner

Ingredients:

• 400g pasta (of your choice)
• 2 zucchini, sliced
• 1 yellow bell pepper, cut into strips
• 1 eggplant, cut into cubes
• 200g mushrooms, sliced
• 4 garlic cloves, finely chopped
• 2 tbsp olive oil
• 200g tomato puree
• 1 handful of fresh basil, finely chopped
• Salt and pepper to taste
• Parmesan for serving (optional)

Preparation:

• Cook the pasta al dente according to package directions.
• In a large pan, heat the olive oil.Fry the courgettes, peppers, eggplant and mushrooms in it until they are soft and lightly browned.
• Add garlic and fry for another minute.
• Add tomato puree and basil and mix well.Season with salt and pepper.
• Drain the pasta and return to the pot.Add the vegetable mixture and mix well.
• Arrange on plates and sprinkle with Parmesan if you like.

Veggie Burger – Easy and delicious

Ingredients:

• 1 cup cooked chickpeas
• 1/2 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 carrot, grated
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 4 burger buns
• Lettuce leaves, tomatoes and avocado to serve

Preparation:

• Place the chickpeas, onion, garlic and carrots in a bowl and mix to form a coarse paste.
• Add the breadcrumbs and mix well until you get an even consistency.
• Form four patties from the mixture and fry them on both sides in a large pan with the olive oil until golden.
• Cut open the burger buns and place the veggie burger in between.Serve with lettuce, tomato and avocado.

Vegetable Frittata – A healthy and filling dinner

Ingredients:

• 4 eggs
• 1/2 cup milk
• 1/4 cup grated cheese
• 1 bell pepper, diced
• 1 zucchini, diced
• 200g mushrooms, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• Green salad to serve

Preparation:

Preheat the oven to 180°C.

Whisk together the eggs, milk, cheese, salt and pepper in a bowl.

Heat an ovenproof pan and add the olive oil.Add peppers, zucchini and mushrooms and sauté for 5-7 minutes until tender.

Pour the egg mixture over the vegetables and bake the pan in the oven for 12-15 minutes until the frittata is set and golden brown.

Remove from the oven and serve on a plate.Serve with a green salad.

Bon appetit!

Spinach Tomato Quiche – A delicious and healthy vegetarian option

Ingredients:

• 1 rolling pin (ready made or homemade)
• 200g fresh spinach
• 2 tomatoes, sliced
• 4 eggs
• 1/2 cup milk
• 1/2 cup grated cheese
• 1/2 onion, finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Preparation:

• Preheat the oven to 180°C.
• Roll out the dough on a greased quiche tin and line the base with it.
• Place the spinach in a bowl and top with the tomato slices.
• Whisk together the eggs, milk, cheese, onion, garlic, salt and pepper in a bowl and pour over the spinach.
• Bake the quiche in the oven for 30-35 minutes until the surface is golden brown.
• Remove from the oven and serve on a plate.

Ratatouille – A delicious and easy to make vegetarian side dish

Ingredients:

• 2 aubergines, cut into cubes
• 2 zucchini, diced
• 2 peppers, diced
• 4 tomatoes, diced
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 tbsp olive oil
• 1 handful of fresh thyme, chopped
• Salt and pepper to taste

Preparation:

• Preheat the oven to 200°C.
• In a large ovenproof pan, heat the olive oil.Add eggplant, zucchini, peppers, tomatoes, onion and garlic and sauté for 10-15 minutes until vegetables are tender.
• Add thyme and mix well.Season with salt and pepper.
• Bake the pan in the oven for a further 10-15 minutes until the vegetables are slightly browned.
• Remove from the oven and serve on a plate.

Vegetable Lasagna – A delicious and healthy vegetarian dinner

Ingredients:

• 400g lasagne sheets
• 2 eggplants, sliced
• 2 zucchini, sliced
• 2 peppers, diced
• 4 tomatoes, diced
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 tbsp olive oil
• 1 cup tomato passata
• 1 cup vegetable broth
• 1 cup grated cheese
• 1 handful of fresh basil, chopped
• Salt and pepper to taste

Preparation:

• Preheat the oven to 180°C.
• In a large pan, heat the olive oil.Add eggplant, zucchini, peppers, tomatoes, onion and garlic and sauté for 10-15 minutes until vegetables are tender.
• Add the tomato passata and vegetable stock and simmer for another 5 minutes.Season with salt and pepper.
• Line an ovenproof dish with a layer of lasagne sheets.Put a layer of vegetables on top and sprinkle with cheese.
• Repeat step 4 until all ingredients are used.The top layer should be cheese.
• Bake in the oven for 30-35 minutes until the lasagne is golden brown and crispy.
• Remove from the oven and sprinkle with fresh basil.
• Bon appetit!

  

Recipe 4: Chickpea curry with basmati rice

Ingredients:

• 1 cup chickpeas (cooked or canned)
• 1 onion
• 2 cloves of garlic
• 1-2 green chillies (optional)
• 1 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp cumin
• salt to taste
• pepper to taste
• 1/2 cup water
• coriander leaves (for garnish)

Preparation:

• Finely chop the onion and garlic.Cut the chili peppers into small pieces.
• Heat a pan and add a little oil.Sauté the onion, garlic and chili peppers in it until soft and golden brown.
• Add the tomato paste, spices (turmeric, garam masala, cumin), salt and pepper and continue to cook for a few minutes until well combined.
• Add the chickpeas and mix everything together well.
• Deglaze with water and simmer for about 5-10 minutes until the curry has thickened a bit.
• Garnish with fresh coriander and serve.

Basmati rice:

• 1 cup basmati rice
• 2 cups of water
• 1 pinch of salt

Preparation:

• Wash the basmati rice and place in a saucepan.
• Add the water and salt and bring to a boil.
• Reduce the heat and put the lid on the pot.Simmer for about 15-20 minutes until the rice is cooked and the water is absorbed.
• Fluff up with a fork and serve.