If you are ready for the 10 delicious and quick vegetarian recipes, let’s get started.
Here Are 3 Quick Vegetarian Recipes
1. Avocado Vegetarian Pudding
Quick vegetarian recipes – Avocado vegetarian pudding
This pudding does not contain any grain products such as refined sugar, milk, flour and starch and is prepared without cooking.
Plus, it’s quite filling and vegetarian. It is possible to meet your dessert needs most innocently with a small bowl of this pudding.
Shopping list: 2 ripe avocados, 3 ripe bananas, cocoa powder, filtered honey, vanilla extract
Ingredients:
2 ripe avocados
3 ripe bananas
4 tablespoons of powdered cocoa
1 tablespoon of honey
1 tablespoon of vanilla extract
For serving:
1 banana
Recipe:
Cut the avocado in half lengthwise, remove the core and peel off the skin.
Chop the avocado into large pieces.
Peel and chop the bananas.
Puree it all together in a food processor.
After the mixture is smooth, put it in a bowl.
Add cocoa, honey and vanilla powder and mix.
Divide the mixture into the serving bowls.
After cooling in the refrigerator, serve with banana slices as desired.
2. Homemade Ljutenica
Quick vegetarian recipes – Homemade Ljutenica
The original recipe contains an herb called “cubits”. If you don’t have this herb, don’t be upset. It is quite possible to use other spices to sweeten the sauce.
You can spread Ljutenica on bread and eat it, but it also has many other uses, such as pasta sauce or even pizza sauce.
Shopping list: 7 red peppers, 3 medium-size eggplants, 8 large-size tomatoes, 2 carrots, garlic, salt, black pepper, sugar, apple cider vinegar, olive oil
Ingredients:
7 red peppers
3 medium-sized eggplants
8 large-size tomatoes
2 carrots
4 cloves of garlic (crushed)
2 teaspoons of salt
1.5 teaspoons of black pepper
1 tablespoon of sugar
2 tablespoons of apple cider vinegar
Half of a glass of olive oil
Recipe:
Bake the peppers and eggplants in the oven at 220 degrees for 25-30 minutes. After leaving the oven, put them in a bowl to be easily separated from their peels, cover with cling film and leave for 10 minutes.
Peel the tomatoes and carrots and puree them in the food processor. If there is no food processor, grate it.
Then, please take it in a large saucepan, add the carrot and tomato mixture and cook until the water is absorbed.
After cooking, add the crushed garlic.
Let it cook slowly over low heat.
Peel the pepper and eggplants.
Remove the core parts.
Puree in the food processor.
Add them to the saucepan.
Add salt, black pepper and sugar to it and continue cooking until the water is absorbed over low heat.
When it reaches a good consistency, add vinegar and olive oil and cook for 10 more minutes.
Get it off the stove.
Let it cool down a bit.
Take it into the jar and keep the lid tightly closed.
After preparing the sauces, you can add 2 tablespoons of olive oil to them and store them for a long time in airtight containers.
3. Tabbouleh Salad
Quick vegetarian recipes – Tabbouleh salad
Due to the combination of parsley and mint, this can also be called a detox salad. A piece of finely cracked wheat swelling in hot water creates a feeling of satiety.
Tomatoes, olive oil, and lemon juice also flavor the salad. We are here with a great recipe.
Shopping list: 2 bunches of parsley, 1 bunch of fresh mint, 6 scallions, 3 medium tomatoes, fine cracked wheat, olive oil, lemon, pomegranate syrup (according to desire)
Ingredients:
2 bunches of parsley
1 bunch of fresh mint
6 scallions
3 medium tomatoes
10 tsp of cracked wheat
1/2 glass of hot water
4 tablespoons of olive oil
Juice of a lemon
2 tablespoons of pomegranate syrup (to taste)
1/2 teaspoon of salt
Recipe:
Put the fine cracked wheat you have washed in a glass bowl.
After wetting it with hot water, please leave it in the container you covered to the lid for 15 minutes to swell.
Finely cut the parsley and fresh mint with the stems.
Finely chop the scallions.
Divide the tomatoes into four equal parts.
Remove the seeds and chop the tomatoes into small pieces.
Put all the chopped ingredients in a deep salad bowl.
Mix the softened cracked wheat with the salad ingredients.
For the sauce of the salad, Mix olive oil, lemon juice, pomegranate syrup and salt in a small bowl and transfer to the salad bowl.
You can reduce or increase the amount of olive oil and pomegranate syrup you will use according to your taste.
You can also add small pieces of onion to the salad mix. You may not add the pomegranate syrup as desired and include pomegranate seeds in the decoration of the salad.
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