45 Healthy Vegetarian Recipes ( courtecy- reader's digest , just click recipese , a link weill come , now click the link for each recipese , recipese will apeared now )
45 Healthy Vegetarian Recipes ( courtecy- reader's digest , just click recipese , a link weill come , now click the link for each recipese , recipese will apeared now )
No-meat doesn't alway mean super healthy. Here are healthy vegetarian recipes for each meal of the day that are meat-free, good for you—and most importantly—absolutely delicious!
Chickpea & Potato Curry
I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
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I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
Recommended: 55 Savory Ways to Enjoy Sweet Potatoes
Grilled Garden Veggie Pizza
Pile on the veggies—this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, Texas
Fiesta Time Omelet
I created this dish when I needed to use up some black olives and jalapenos. With its abundance of vegetables, two of these large omelets can feed four people if served with side dishes.—Jennine Victory, Bee Branch, Arkansas.
Italian Herb-Lentil Patties with Mozzarella
My family has requested this meatless recipe over and over again. It is simple to prepare and even meat lovers like it. —Geri Lucas, Oldsmar, Florida
Lemony Chickpeas
These saucy chickpeas add just a little heat to meatless Mondays. They’re especially good over hot, fluffy brown rice. —April Strevell, Red Bank, New Jersey
Black Bean & White Cheddar Frittata
This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you’re looking for something with more kick, use hot salsa or add some chipotle pepper. —Aysha Schurman, Ammon, Idaho
Spicy Lentil & Chickpea Stew
This recipe came to me from a friend and previous coworker at a health food store. I changed a few things until I found a version that my family loves. My son doesn’t like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island
Mango-Peach Smoothies
This is my toddler son’s favorite breakfast—he’ll take one of these over pancakes any day! Get creative when mixing fruits and fruit-flavored yogurts; we love peach yogurt with mango, strawberry yogurt with blueberries or pina colada yogurt with mango and banana. —Dana Herra, DeKalb, Illinois
Southwest Tortilla Scramble
Here’s my version of a deconstructed breakfast burrito that’s actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. —Christine Schenher, Exeter, California
Hearty Asian Lettuce Salad
It may sound nutty, but this vegetarian version of Asian chicken salad packs in 13 grams of protein and is bursting with juicy flavor. —Taste of Home Test Kitchen
Sweet Potato Lentil Stew
I fell in love with the spicy aromas in this slow-cooked lentil stew. Add whatever ingredientsyou have on hand, like zucchini, spinach, kale and corn. —Heather Gray, Little Rock, Arkansas
Cool Summertime Oatmeal
Start this breakfast the night before so you can get a few extra zzzs in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana
Fiery Stuffed Poblanos
I love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed chili dish was born. —Amber Massey, Coppell, Texas
Shakshuka
Shakshuka is a dish of poached eggs with tomatoes, peppers and cumin. I learned it while traveling through Southeast Asia, and it’s been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
Veggie Nicoise Salad
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish…and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Ricotta-Stuffed Portobello Mushrooms
These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like them served with grilled asparagus. —Tre Balchowsky, Sausalito, California
Arugula & Brown Rice Salad
When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I’m always sharing the recipe. —Mindy Oswalt, Winnetka, California
Mushroom Bolognese with Whole Wheat Pasta
A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. —Amber Massey, Argyle, Texas
Black Bean-Sweet Potato Skillet
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. —April Strevell, Red Bank, New Jersey
Asparagus Omelet Tortilla Wrap
Since whole grains, veggies and protein are included in this omelet, all I have to do is add a side of fresh fruit for a healthy breakfast before work. Instead of asparagus, sometimes I make this omelet with fresh spinach. —Bonita Suter, Lawrence, Michigan
Vegetarian Bean Tacos
I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. —Amanda Petrucelli, Plymouth, Indiana
Curry Scramble
I have eggs every morning, and this is a great change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand.—Valerie Belley, St. Louis, Missouri.
Quinoa & Black Bean-Stuffed Peppers
I get a kick out of trying new-to-me foods like quinoa. Stuff green peppers with it, or use red ones. For the holidays, you could even do both red and green. —Cindy Reams, Philipsburg, Pennsylvania
Stir-Fry Rice Bowl
My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut
Black Bean & Corn Quinoa
My daughter’s college asked parents for a favorite healthy recipe to use in the dining halls. This quinoa fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
Rustic Summer Vegetable Pasta
My veggie pasta proves you can’t have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. —Bryn Namavari, Chicago, Illinois
No-Fry Black Bean Chimichangas
Chimichangas usually are deep-fried burritos. My version gets lovin’ from the oven. Black beans and corn make it meatless and a cool way to use up leftover rice. —Kimberly Hammond, Kingwood, Texas
Tropical Fusion Salad with Spicy Tortilla Ribbons
Fresh fruits and veggies pair up for a fantastic summer salad that’s savory, sweet and spicy all at once. Make the tortilla strips with your pizza cutter—so easy! —Jennifer Fisher, Austin, Texas
Whole Wheat Orzo Salad
In less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggies – and it’s good for a crowd. — Mya Zeronis, Pittsburgh, Pennsylvania
Southwest Vegetarian Bake
This veggie-packed casserole hits the spot on chilly nights. But it’s great any time I have a taste for Mexican food with all the fixings, too. —Patricia Gale, Monticello, Illinois
Spinach-Mushroom Scrambled Eggs
My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas
No-Cook Fresh Tomato Sauce
Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. —Julianne Schnuck, Taste of Home Designer
Spinach ‘n’ Broccoli Enchiladas
I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It’s quick, easy, filled with fresh flavor and definitely satisfying! —Lesley Tragesser, Charleston, Missouri
Tomato-Garlic Lentil Bowls
An Ethiopian recipe inspired this feel-good dinner that’s tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon
Quinoa-Stuffed Squash Boats
My colorful “boats” with quinoa, chickpeas and pumpkin seeds use delicata squash, a winter squash that’s cream-colored with green stripes. In a pinch, acorn squash will do. —Lauren Knoelke, Milwaukee, Wisconsin
Warm Rice & Pintos Salad
During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It’s so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, British Columbia
Colorful Broccoli Cheddar Casserole
When we have houseguests, we make broccoli and cheese strata the night before so we can relax and visit while it bubbles in the oven. —Gale Lalmond, Deering, New Hampshire
Mushroom-Bean Bourguignon
In our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. —Sonya Labbe, West Hollywood, California
Veggie Bean Tacos
In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. —Tonya Burkhard, Davis, Illinois
Coconut-Ginger Chickpeas & Tomatoes
This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California
Portobello Mushrooms Florentine
A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California
Sweet Potatoes with Cilantro Black Beans
As a vegan, I’m always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my mom’s favorites. —Kayla Capper, Ojai, California
Buttermilk Buckwheat Pancakes
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Veggie Tacos
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won’t miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen
Mediterranean Chickpeas
Add this to your meatless Monday lineup. It’s great with feta cheese on top. —Elaine Ober, Brookline, Massachusetts
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