5 Quick and Easy Veggie Recipes

 

If you’re a vegetarian or just a veggies lover learn how to easily make these 5 awesome veggie dishes! Lots of people don’t even acknowledge a dish if it doesn’t have meat in it. But don’t be quick to judge these 5 dishes based on the fact they’re simply based exclusively on vegetables.

Try one or some of these and see how a healthier option for a lunch or dinner meal can taste just as amazing as your regular meat packed meal.

1. Vegetable Chowder

Ingredients (for 7 servings):

  • 1/2 cup of chopped red bell pepper
  • 1/2 cup of chopped onion
  • 1/4 cup of margarine
  • 1 cup of chopped celery
  • 1 cup of cauliflower, chopped
  • 1 cup of diced carrots
  • 1 cup of fresh chopped broccoli
  • 3 cups of water
  • 3 cubes of chicken bouillon
  • 1/2 cup of all-purpose flour
  • 1 tablespoon of chopped fresh parsley
  • 3 cups of shredded Cheddar cheese
  • salt to taste
  • ground black pepper to taste
  • 1 1/2 cups of milk

Directions:

  1. In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender.
  2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  3. Combine flour and milk until smooth; stir into pan. Bring the soup to a boil; cook and stir for 2 minutes. Mix in the parsley.
  4. Just before serving, stir in the cheese until melted.

*Hot Tip:

Make this a vegetarian dish by using vegetable bouillon cubes instead of the chicken ones.

2. Vegetable Slaw

Ingredients (for 6 servings):

  • 3 cups of shredded cabbage
  • 5 plum tomatoes, seeded, chopped
  • 1 cup of fresh broccoli florets, cut into small pieces
  • 1 cup of cauliflower, cut into small pieces
  • 1/2 cup of chopped red onion
  • 1/2 cup of fat-free sour cream
  • 1/4 cup of reduced-fat mayonnaise
  • 1 tablespoon of cider vinegar
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of pepper

Directions:

  1. In a bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion.
  2. In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. Pour over the cabbage mixture; toss to coat evenly.
  3. Cover and refrigerate until chilled.

*Hot Tip:

Use the vegetables you like and don’t follow the list blindly to make it more to your liking.

3. Vegetable Focaccia

vegetable focaccia

Ingredients (for 12 servings):

  • 2 cups of bread flour
  • 1 package of quick-rise yeast
  • 1 teaspoon of salt
  • 1 cup of warm water (120 to 130 degrees F)
  • 1 tablespoon of olive or canola oil

Topping ingredients:

  • 3 plum tomatoes, chopped
  • 5 medium fresh mushrooms, sliced
  • 1/2 cup of chopped green pepper
  • 1/2 cup of sliced ripe olives
  • 1/4 cup of chopped onion
  • 3 tablespoons of olive or canola oil
  • 2 teaspoons of red wine vinegar or cider vinegar
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of pepper
  • 2 teaspoons if cornmeal

Directions:

  1. In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes.
  2. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.
  3. Coat a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 degrees F for 5 minutes or until it is lightly browned.
  4. Cover with vegetable mixture.
  5. Bake 8-10 minutes longer or until edges of crust are golden.

*Hot Tip:

Add a bit of pizza sauce and cheese in the topping to make it more pizza-like.

4. Roasted Vegetables

source

Ingredients (for 6 servings):

  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/2-inch slices
  • 1 large zucchini, cut into 1/2-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon of olive or vegetable oil
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of salt (optional)
  • 1/4 teaspoon of pepper
  • 2 garlic cloves, minced

Directions:

  1. In a mixing bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
  2. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake uncovered at 375 degrees F for 30-35 minutes or until tender.

*Hot Tip:

Whichever vegetables you chose to exclude from the recipe it’ll taste just as good – it’s the seasoning that makes this dish taste beautiful.

5. Pasta with Vegetables

vegetables pasta

Ingredients (for 4 servings):

  • 1/3 cup of olive oil
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, minced
  • 2 carrots
  • 1 1/2 cups of broccoli florets, lightly steamed or blanched
  • 4 cups of uncooked rotini pasta

Directions:

  1. Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
  2. Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
  3. While rotini is cooking heat oil in a frying pan and sauté red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
  4. Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

There you have it, 5 amazing dishes made almost entirely out of healthy veggies. Enjoy, and let us know how you liked them!

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