Vegetarian recipes for meat eaters – 2 Simple Recipes For A Green Meal

For people who have been eating meat and have very recently switched over to being vegetarian would certainly find it difficult to getting used to eating only greens. For these meat eaters who have converted to vegetarianism, there are many vegetarian cooking recipes that will make them want to continue being a vegetarian. Here are a couple of vegetarian recipes that meat eaters would like to try out.
Meat eaters would certainly like to try out this tasty recipe called Vegetarian Chili. In this recipe there is no meat products used and that’s why it is called vegetarian chili.

Vegetarian Chili

Heat 1 tablespoon of vegetable or olive oil preferably in a pan to which you can add 2 to 3 coarsely chopped medium onions and 2 teaspoons of garlic which has been finely chopped and stir fry well till they are cooked. Add 2 cups of frozen whole sweet corn and saut├ę well. Also add a bagful of a mixture of broccoli, carrots and cauliflower, a can of red kidney beans that have been washed and drained, a can of chick peas, and 2 whole cans of tomatoes which have been diced along with green chilies. To this add a can of tomato sauce and 2 teaspoons of chili powder,3 spoons cumin powder, salt to taste and also a dash of ground red pepper. Leave the mixture to boil for at least 20 minutes over medium flame making sure that you stir the ingredients once in a while. Cook till you find the vegetables to be crispy and yet tender and the chili hot.

Vegetable Lasagna

Vegetables Needed
Olive oil cooking spray
2 medium bell peppers, which have been cut into 1-inch pieces
1 medium onion, slit into 8 wedges, and separated into pieces
2 medium sliced zucchini,
1 package fresh whole mushrooms, which have been sliced
1/2 teaspoon salt to taste
1/4 teaspoon pepper

Tomato Sauce
1 large onion, finely chopped
2 tablespoons chopped garlic
1 can (28 oz) Progresso® tomato puree
3 tablespoons freshly chopped or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese

Start by having your oven pre heated to 450 degrees F. Use the cooking spray to oil a 15x10x1 inch pan and inside the pan place the bell peppers, mushrooms, zucchini evenly in a single layer. Also spray on the lined vegetables and sprinkle using salt and pepper.
Have this baked for 20-25 minutes making sure to have the vegetables turned at least once and cook till tender.
Take a 2 quart saucepan and have it sprayed with oil, add the onions and garlic and cook over medium flame for at least 2 minutes making sure to stir occasionally. Add in all the remaining ingredients for making sauce and leave to boil and then reduced the flame. Allow to simmer for at least 15 to 20 minutes till it thickens considerably.
Take the packet of noodles and have them cooked according to the instructions on it. Drain the excess water and keep aside. In a separate bowl mix the cheeses well and keep aside.
Reduce the temperature of the oven to 400 degrees F. In a glass baking dish spray some oil and a quarter of the sauce spread at the bottom. Over this spread the 3 different noodles. Again pour the remaining sauce and spread evenly till the noodles are fully covered. Over this ad the cooked vegetables and over this mixture spread the cheese mixture. Have this baked without any cover for at least 25 minutes or till done. Allow to cool before you serve.

Source by Abhishek Agarwal

This entry was posted in Uncategorized. Bookmark the permalink.