Vegetarian Recipes
Incredibly Easy Vegetarian Chili
Ingredients
1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil
Directions
1. Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic in hot oil until tender. Add bell peppers, celery, and chili powder. Cook, stirring occasionally, until vegetables are tender, about 6 minutes.
2. Stir in mushrooms and cook until softened, about 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
Nutrition Facts:
Servings Per Recipe 8
Calories 155% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Sodium 423mg 18%
Total Carbohydrate 29g 11%
Dietary Fiber 8g 29%
Total Sugars 7g
Protein 7g 14%
Vitamin C 58mg 64%
Calcium 88mg 7%
Iron 4mg 19%
Potassium 487mg 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Easy Vegetarian Spinach Lasagna
Ingredients
cooking spray
salt and ground black pepper to taste
1 bunch fresh spinach
9 lasagna noodles
1 (8 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 large egg, lightly beaten
1 pinch ground nutmeg
1 pinch dried basil
1 cup pasta sauce
¼ cup grated Parmesan cheese
Directions
1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray. Set aside.
2. Bring a large pot of lightly salted water to a boil. Place spinach in the water and boil until wilted and tender, about 2 minutes. Remove spinach with a slotted spoon, pressing out excess water. Set aside.
3. Cook lasagna in the same boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
4. Mix spinach, ricotta cheese, 1/2 cup shredded mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until well combined.
5. Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish. Top with 3 lasagna noodles, 1/2 of the ricotta-egg mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta-egg mixture, and 1/4 cup pasta sauce. End with remaining 3 noodles and 1/4 cup pasta sauce. Sprinkle with remaining 1/2 cup shredded mozzarella cheese. Top with Parmesan cheese. Cover casserole with aluminum foil.
Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
Nutrition Facts:
Servings Per Recipe 6
Calories 305% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 26%
Cholesterol 55mg 18%
Sodium 443mg 19%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 18g 37%
Vitamin C 17mg 19%
Calcium 368mg 28%
Iron 3mg 18%
Potassium 599mg 13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Easy Vegetarian Stuffed Mushrooms
Ingredients
2 tablespoons butter, divided, or more as needed
10 medium brown mushrooms, stems removed and diced
3 ounces garden vegetable cream cheese spread (such as Philadelphia(R) Garden Vegetable), or more to taste
2 stalks green onions, chopped
1 tablespoon chopped fresh chives, or to taste
¼ cup panko bread crumbs
Directions
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
3. Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
4. Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
5. Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.
Nutrition Facts:
Servings Per Recipe 5
Calories 124% Daily Value *
Total Fat 10g 13%
Saturated Fat 7g 34%
Cholesterol 29mg 10%
Sodium 135mg 6%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 2g 5%
Vitamin C 2mg 2%
Calcium 29mg 2%
Iron 0mg 2%
Potassium 167mg 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.