It’s time to get cooking again! Today we’re going to give you 4 simple vegetarian recipes that you can cook for the entire family. All the ingredients are easy to find in South African stores.
You should try to get the entire family involved when preparing these vegetarian meals. Cooking shouldn’t just be about putting food on the table, it should be about creating memories in the kitchen.
Two of these dishes are pasta based vegetarian meals and the other two are Asian inspired vegetarian meal recipes. Like we mentioned in our post about vegan recipes (if you haven’t read that one yet, here it is), we just absolutely love pasta based dishes and Asian cuisine.
All of the quantities in these recipes are based on 4 servings, feel free to change or alter them based on the amount of people you’ll be feeding.
CREAMY BROCCOLINI PASTA WITH CHILLI CRUMBS
The first of our 4 simple vegetarian recipes that we’ve got for you is this delicious broccolini pasta. It’s very quick and easy to prepare this vegetarian dish and the entire family will love it. The sour cream makes this meal absolutely heavenly and it makes you forget that you’re actually eating broccoli.
For this recipe you’ll need a baking sheet or a roasting dish, a large pot and a mixing bowl. This recipe contains chilli, so if you’re afraid that it might be too hot on the tongue, then feel free to leave it out.
Remember, cooking is about creating experiences in the kitchen and around the dinner table.
- 450g of broccolini
- One garlic clove, chop this up or crush it with a garlic press
- One red chilli, chop this up finely
- 350g of macaroni
- One cup of cornflakes, you will also need to mash this
- Three tablespoons of lemon juice
- 125g of sour cream
Prepare all the ingredients according to the above instructions. Heat the oven to 220 degrees. On a large rimmed baking sheet, mix the broccolini with 2 tbsp of cooking oil, garlic, half of the chilli, and salt to taste. Arrange in a single layer and bake for 15 minutes, stirring halfway through.
Cook the pasta in a large pot with salted water to cover. Drain the pasta and set aside.
Meanwhile, in a bowl, mix 1 cup of crushed cornflakes with 1 tablespoon of cooking oil, 2 tablespoons of lemon juice and the remaining half chilli.
Now add the crumb mixture to the broccolini, Roast until the broccolini is tender and crisp at the edges and the cornflakes are crisp, about 5 to 6 minutes.
Mix the pasta with 1 tablespoon of lemon juice and then add 125g of sour cream. Mix the pasta with the broccolini and the chili corn crumbs, all in one pan, and add salt and pepper to taste.
Serve in bowls and enjoy.
PASTA SHELLS WITH CARAMELIZED SWEET POTATO AND SPINACH
So this next vegetarian dinner recipe is one for the books. Make sure you bookmark this page because you’re going to want to come back when you make this recipe for the second, third and fourth time.
Note: This recipe contains nuts
In this recipe, you’ll be caramelizing some sweet potatoes. If that statement couldn’t get you excited, then I don’t know what will. (Maybe a brand new cast iron casserole will?)
- 350g of pasta shells
- Four tablespoons of butter
- One sweet potato, peeled and cut into cubes
- Half a red onion, sliced
- Five garlic cloves, you will need to crush these as well
- 150g of spinach
- 60ml of vegetable stock
- Two tablespoons of balsamic vinegar
- 70g cashew nuts, blend and crush the nuts
- Fresh basil
- 40g of parmesan cheese, grated
Cook the pasta al dente in a large pot of generously salted water. Drain, and set aside.
Meanwhile, melt 2 tablespoons of butter in a large sauté pan over a medium-high heat. Add the sweet potato cubes and season with a generous pinch of salt and pepper. Then sauté for 20 minutes, stirring and flipping occasionally, until they are tender on the inside and nice and caramelized on the outside. Transfer to a separate plate, and set aside.
Add the remaining 2 tablespoons of butter to the sauté pan. Next, add the onion and garlic, and sauté for 2 minutes, stirring occasionally. Stir in the spinach, 60ml of vegetable stock and balsamic vinegar. Sauté for an additional 3 minutes, stirring occasionally. Remove from the heat, and set aside.
Blend the nuts in a blender until crushed.
Once the pasta is ready to go, combine the pasta, sweet potatoes, spinach mixture and nuts in a large pot, and toss to combine.
Serve warm, garnished with lots of Parmesan cheese and fresh basil.
THAI PEANUT SWEET POTATO BOWL
Recipe number 3 of our 4 Simple Vegetarian Recipes is an Asian inspired dish. The sweet potato and quinoa make this meal a real stomach filler, so you can be sure that this will fill the entire family’s stomachs.
- Six sweet potatoes, peeled and diced
- Six garlic cloves, chopped
- Two cups of quinoa
- One cup of carrots, grate these
- Fresh coriander
- Half a cup of peanuts, blend them until they are in powder form
- Four teaspoons of dried rosemary
- Two teaspoons of ground cinnamon
Preheat the oven to 220 degrees. Prepare all the ingredients according to the instructions above.
In a roasting tray, Mix the sweet potatoes and garlic with 2 tablespoons of cooking oil, rosemary, cinnamon, salt and pepper to taste. Then arrange into an even layer on the roasting tray. Place in the oven and bake for 15-20 minutes. (Check and stir halfway through)
At the same time cook the quinoa by placing it in a large pot with salted water. Bring the quinoa to a boil and let it simmer for about 10 to 15 minutes or until the water has dissolved.
While everything is cooking, Prepare the sauce ingredients by combining it in a large blender.
Mix the roasted sweet potatoes, cooked quinoa, grated carrots, and peanuts into a large bowl. Serve and add the peanut sauce and top with coriander.
VEGGIE & EGG NOODLES WITH PEANUT SAUCE
The last of our 4 simple vegetarian recipes is this delectable egg noodle dish with a peanut sauce. This recipe has some more steps than all the previous meals, but it’s still very easy to prepare.
To prepare this recipe, you’ll need a large pot, a blender and a wok (yes, you’ve got to use a wok to experience the entire Asian cuisine and food making experience. But, don’t worry we’ve got all of those items here at Shelfsquad)
- NOODLES AND VEGETABLES
- 200g of egg noodles
- Two sweet potatoes, remove the skins and chop into cubes
- Two carrots, sliced into stips
- Two eggplants, also sliced into strips
- Two teaspoons of sesame seeds
- SAUCE INGREDIENTS (BLEND TOGETHER)
- 60ml of boiling water
- Three tablespoons of honey
- Four tablespoons of soy sauce
- Two tablespoons of vinegar
- One tablespoon of cooking oil
- Two teaspoons of sriracha sauce
- One clove of garlic, chop this up
- One thumb of fresh ginger, grate this
Prepare all the ingredients according to the above instructions.
Whisk all of the sauce ingredients together in a bowl until smooth and set aside or blend the ingredients in a blender.
At a medium heat place the noodles in a large pot and cover with boiling water. Add salt to taste and cook until the noodles are soft. Drain and set aside.
Place the chopped sweet potatoes in a wok or a large pan with water to cover and 1 tablespoon of cooking oil. Cook over a medium heat, stirring regularly and adding more water as needed, for about 10 minutes until the sweet potatoes are tender.
Add the carrot strips to the wok and cook for another minute or two until the carrots begin to soften. Then add the eggplant strips and cook for another minute, stirring regularly. Lastly, add the sesame seeds and toast for around 1 minute.
Finally, add the noodles and the sauce ingredients, toss everything together and continue to cook until it is all warmed through. Be careful not to overcook it, you want the veggies to retain a bit of crunch. Season with salt and pepper to taste.
Blend the nuts in a blender until they are crushed to powder. And add the nut powder to the dish before serving.
There we go, there you’ve got 4 simple vegetarian recipes. Try them out and please tell us how these meals were. We really love hearing about your cooking experiences.