7 Easy Vegetarian Recipes To Get You Through The Week

Over the past couple of years, we've witnessed a global increase in the number of people who have turned to a plant-based lifestyle (vegan and vegetarian) for religious reasons, health reasons, environmental reasons, etc. Whether you're on the hunt for new recipes or trying to get started on a new dietary lifestyle, here are 7 easy vegetarian recipes to get you through the week, so that you don't have to worry about having to decide on what to cook for the next couple of days! 

1. Kale Sauce Pasta 

Kale sauce pasta served on plate

Recipe adapted from: NYTimes Cooking 

What you'll need: 

Method: 

  1. Put a large saucepan of generously salted water over high heat, and bring to a boil.
  2. In a small frying pan over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
  3. When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender or food processor. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
  4. Add the pasta to the still-boiling water, and cook according to directions on the package.
  5. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.

2. Kimchi Udon Stir Fry

Kimchi udon stir fry served in a bowl and topped with a sunny side up

Recipe adapted from: Olive Magazine 

What you'll need: 

Method: 

  1. Put the udon noodles in a colander or strainer over the sink and pour over a kettle of just-boiled water. Toss to separate the noodles. Leave to drain.
  2. Heat 1/2 tbsp of the oil in a frying pan over a high heat. Add most of the spring onions and all the green beans, and stir-fry for 2-3 minutes until the beans are just tender. Stir in the ginger and kimchi, and fry for another minute. Add the noodles and toss everything together for 2 minutes until the noodles are piping hot.
  3. Meanwhile, heat the remaining oil in another frying pan, and fry the eggs until the edges are crispy and the yolks are cooked to your liking. Sprinkle over the sesame seeds and cook for 30 seconds more, spooning the oil and seeds over the eggs.
  4. Add the soy sauce to the noodles and toss. Top with the eggs. Spoon over any remaining seeds and oil, and top with the chilli, if using.

3. Mushroom and Potato Curry 

One-pot mushroom and potato curry

Recipe adapted from: BBC Good Food 

What you'll need: 

Method: 

  1. In a large saucepan, heat the oil over medium heat. Once oil has heated up, add the onion and potato. Cover the saucepan and allow the onion and potato to cook over a low heat for 5 minutes, until the potatoes start to soften. Throw in the eggplant and mushrooms, then cook for a few more mins.
  2. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

4. Veggie Pad Thai 

Vegetarian pad thai served with sides of vegetables

Recipe adapted from: Jamie Oliver 

What you'll need: 

Method: 

  1. In a saucepan, cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
  2. Lightly toast the peanuts in a large frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
  3. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
  4. Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
  5. Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
  6. Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
  7. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.

5. Spinach Quesadillas

Spinach quesadillas sliced and served on plate with slices of avocado

Recipe adapted from: Taste of Home 

What you'll need: 

Method: 

  1. In a large frying pan, cook and stir first baby spinach, green onions, tomato, lemon juice, ground cumin and garlic powder until spinach is wilted.
  2. Remove frying pan from heat and stir in cheeses.
  3. Top half of each tortilla with spinach mixture; fold other half over filling.
  4. Place on a grill coated with some oil. Cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half and serve hot. If desired, serve with a side of sour cream.

6. Roasted Broccoli Soup 

2 bowls of roasted broccoli soup

Recipe adapted from: Woman's Day

What you'll need: 

Method: 

  1. Heat oven to 205°C. Line 3 baking sheets or pans with foil. On 1 sheet, toss the broccoli with 1/2 cup oil and 1 tablespoon salt. Divide the broccoli between the other sheets, arranging in an even layer. Roast until golden brown, 20 to 25 minutes.
  2. Meanwhile, heat the remaining 1/4 cup olive oil in a large pot over medium heat. Add the celery, carrots, onions, shallots, and 1 teaspoon each salt and pepper and cook, stirring occasionally, until the vegetables are just tender, 12 to 15 minutes.
  3. Add the roasted broccoli and broth to the pot and bring to a boil. Reduce heat and simmer until the vegetables are tender, 30 to 35 minutes.
  4. Remove from heat and add the milk. Using an immersion blender, standard blender or food processor, purée the soup, adding more milk if it's too thick.
  5. Serve with crusty bread, cheese, and sour cream, if desired.
  6. Store leftovers in the fridge or freeze them. 

7. Vegetable Fried Rice 

Vegetable fried rice served on plate

Recipe adapted from: Omnivore's Cookbook 

What you'll need: 

  • Measuring spoons 
  • Measuring cups 
  • Knife 
  • Cutting board 
  • Frying pan 
  • Spatula or wooden spoon
  • 2 tbsp oil 
  • 2 cups frozen mixed vegetables
  • 4 eggs, beaten 
  • 3 to 4 cups cooked white rice, frozen or refrigerated overnight works best
  • 1 tbsp fermented black beans, rinsed and chopped (or 2 tsp soy sauce)
  • 3 cloves garlic, minced
  • 2 tsp cumin powder
  • Optional: 1/2 tsp Chinese chilli flakes
  • 1/4 tsp salt or to taste
  • 4 green onions, chopped

Method: 

  1. Add 1 tbsp oil to a large frying pan and heat over medium-high heat until hot. Add the frozen veggies. Stir and cook until just thawed. Transfer to a big plate and set aside.
  2. Add the remaining 1 tbsp oil and add the beaten eggs. Wait until the bottom of the eggs is set but the top is still runny.
  3. Add the rice on top of the runny egg. Use your spatula or wooden spoon to chop the rice to separate it into small pieces, so some of the rice is coated with egg.
  4. Return the cooked vegetables back to the frying pan. Stir everything together a few times.
  5. Add the fermented black beans, garlic, cumin powder, Chinese chilli flakes, salt, and green onion. Stir to mix well. Cook and stir occasionally, until the rice turns slightly crispy, 2 to 3 minutes.
  6. Transfer everything to a plate and serve hot as a main dish or side dish. You can serve it with some hot sauce like Sriracha, but it’s not required.


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