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10 meatless recipes to try on a vegetarian menu

How about innovating by testing delicious meatless recipes? These options are a great suggestion for vegetarians or for those who want to give up animal protein. So, check out the following suggestions for meatless recipes for a very varied and easy menu for everyday life:

1. Simple oven ratatouille

Ingredients

  • olive oil to taste
  • 1 small onion chopped
  • 5 small garlic cloves, minced
  • 1 can of peeled tomato
  • salt to taste
  • cumin to taste
  • oregano to taste
  • pepper to taste
  • 1 sprig of fresh basil
  • 2 eggplants, sliced ​​0.5 cm
  • 2 zucchinis, sliced ​​0.5 cm
  • 5 Italian tomatoes, sliced ​​0.5 cm

Preparation mode

  1. In a pan, put 1 thread of oil and sauté the onion with the garlic;
  2. Add the peeled tomato and season with salt, cumin, oregano, pepper and fresh basil. Mix and cook for 5 minutes;
  3. Add a little more oil, stir and set aside;
  4. Season the eggplant slices with salt and leave to dehydrate in a colander for 30 minutes;
  5. Wash the eggplant to remove the salt and dry with a paper towel.
  6. Distribute the sauce in the bottom of a platter or medium form, spreading well;
  7. Assemble vertical layers interspersing slices of eggplant, zucchini and tomato. Repeat the combination until the shape is filled;
  8. Drizzle with olive oil and season as you prefer;
  9. Cover the mold with aluminum foil and bake in the oven preheated to 180ºC for 30 minutes;
  10. After that time, remove the aluminum foil, increase the oven to 230ºC and bake for another 20 minutes;
  11. Serve immediately.

2. Potato steak

Ingredients

  • 2 large grated potatoes
  • 2 eggs
  • 2 to 3 cloves of crushed garlic
  • 1 coffee spoon of salt
  • 1 coffee spoon of black pepper
  • 1 coffee spoon of annatto
  • 1 coffee spoon of nutmeg
  • green smell to taste
  • 5 tablespoons of wheat flour
  • oil to taste

Preparation mode

  1. Squeeze the grated potatoes well to remove excess water;
  2. Place the potato in a bowl and add the eggs, crushed garlic, salt, black pepper, annatto, nutmeg and parsley. Mix well;
  3. Add the wheat flour, little by little, while mixing;
  4. Place a drizzle of oil in a non-stick frying pan;
  5. Insert two portions of the potato mass and knead with a spoon to create the steak shape. Wait for it to brown and when it is firm, turn to brown the other side;
  6. Fry all the steaks and enjoy!

3. Cauliflower Pizza

Ingredients

  • 2 cups of cooked cauliflower
  • 1 egg
  • 3/4 cup grated Parmesan cheese
  • salt to taste
  • 3 tablespoons of tomato sauce
  • 4 slices of mozzarella cheese
  • 1 tomato cut into rounds
  • Herbs or oregano to taste

Preparation mode

  1. Grind the cooked cauliflower in a food processor or blender until it turns into a dough;
  2. Place the dough in the center of a cloth and close. Squeeze well to remove excess water;
  3. Remove the cloth and place the dough in a bowl;
  4. Add the egg, grated Parmesan cheese and salt. Mix well;
  5. Grease a 20 cm diameter pizza pan with olive oil. Insert the dough and distribute until lined the shape;
  6. Bake in a preheated oven at 180ºC for 20 to 25 minutes;
  7. To assemble the pizza, spread the tomato sauce over the baked dough. Add the slices of mozzarella cheese, the tomato and finish by sprinkling the oregano;
  8. Bake for 15 minutes at 180°C and it’s ready to serve!

4. Sweet potato gnocchi

Ingredients

  • 2 small sweet potatoes, peeled and chopped
  • 1 heaping tablespoon of salt
  • 1 cup of wheat flour
  • 1 tablespoon of olive oil
  • 3 minced garlic cloves
  • 2 cups of tomato sauce
  • 1 teaspoon of salt
  • grated parmesan cheese to taste

Preparation mode

  1. Place the potatoes in a pan, cover with boiling water and cook until soft;
  2. Drain the potato and place in a bowl. While still hot, mash well with a fork;
  3. Add salt and wheat flour. Mix with your hands, always kneading, until you form a dough;
  4. Leave the dough in the fridge until it gets a little firmer;
  5. Flour a bench, place the dough in the center, make rolls and cut the gnocchi pieces;
  6. Slowly cook the gnocchi in a pan of hot water. When it floats, remove the gnocchi with a slotted spoon, place in a refractory and set aside;
  7. In another pan, add the oil and chopped garlic. Let it brown;
  8. Add the tomato sauce, mix and cook for a few minutes with the pan covered;
  9. Pour the sauce over the gnocchi and sprinkle with the grated Parmesan cheese;
  10. Now just taste!

5. Eggs Parmigiana

Ingredients

  • 1 strand of soy oil
  • 6 whole eggs
  • salt to taste
  • Black pepper to taste
  • 1 sachet of tomato sauce
  • 6 slices of mozzarella cheese
  • oregano to taste

Preparation mode

  1. In a large skillet, heat the oil over low heat;
  2. Break and insert the 6 eggs into the skillet. Cover and wait for the whites to start to turn white;
  3. Season with salt and pepper;
  4. Carefully pour the tomato sauce over the eggs;
  5. Distribute the cheese slices over the sauce;
  6. Season with oregano, cover and wait for the eggs to cook;
  7. Serve immediately, bon appetit!

6. Vegetarian Stroganoff

Ingredients

  • 3 tablespoons of olive oil
  • 3 cloves of garlic cut into slices
  • 1 onion cut into petals
  • 1/2 bell pepper cut into cubes
  • 1 carrot cut into half moons
  • 170 g of cooked chickpeas
  • salt to taste
  • Black pepper to taste
  • 340 g of tomato sauce
  • 1/2 can of water
  • 2 tablespoons of ketchup
  • 2 tablespoons of mustard
  • oregano to taste
  • green smell to taste
  • 200 g of sour cream

Preparation mode

  1. In a pan, put the oil and fry the garlic;
  2. Add the onion, bell pepper, carrot and chickpeas. Mix and cook until soft;
  3. Season with salt and pepper. Lower the heat and add the tomato sauce, water, ketchup and mustard. If necessary, adjust the seasonings;
  4. Sprinkle some oregano, mix, cover the pan and cook for 5 to 10 minutes;
  5. Turn off the fire, add the cream of milk and the green smell. Mix until smooth and you’re done!

7. Vegetarian Escondidinho

Ingredients

  • 800 g of potato
  • 3 tablespoons of butter
  • 3/4 cup of milk
  • salt to taste
  • Black pepper to taste
  • 2 tablespoons of olive oil
  • 1 onion cut into half moons
  • 3 sliced ​​garlic cloves
  • 2 chopped tomatoes
  • 2 medium carrots, cut into medium pieces, cooked
  • 20 pre-cooked green beans, cut into rounds
  • 1 cup of pre-cooked peas
  • Sweet smoked paprika to taste
  • 100 g of chopped mozzarella
  • oregano to taste

Preparation mode

  1. Peel and chop the potatoes. Place in a pan, cover with water and cook for 15 minutes or until very soft;
  2. Drain the water and mash the potatoes in the pan until they become a puree;
  3. Add the butter, milk, salt and pepper. Mix well and cook over low heat until smooth. Reserve;
  4. In a skillet, sauté the onion with the oil. When it starts to brown, add the garlic and sauté for another 1 minute;
  5. Add the tomato and let it sauté until it releases a lot of water;
  6. Insert the carrot, green beans, peas and season with salt, pepper and paprika. Mix well;
  7. Transfer the contents of the skillet to a medium refractory that can go in the oven;
  8. Cover with the puree, spreading well;
  9. Finish the assembly with the slices of mozzarella cheese and the oregano;
  10. Bake in a preheated oven at 230ºC for 15 minutes or until the cheese is browned;
  11. Remove from oven and serve!

8. Zucchini pie

Ingredients

  • 1 chopped italian zucchini
  • 1 chopped onion
  • 1/2 cup grated Parmesan cheese
  • salt to taste
  • Black pepper to taste
  • 6 chopped basil leaves
  • 1/4 cup of wheat flour
  • 3 lightly beaten eggs
  • 1 tablespoon of olive oil
  • 1 teaspoon of yeast
  • oil to taste
  • Breadcrumbs

Preparation mode

  1. Place all the ingredients in a bowl, except the oil and breadcrumbs. Mix well until incorporated;
  2. Transfer to a medium shape greased with oil and floured with breadcrumbs;
  3. Bake in the oven at 200ºC for about 20 minutes;
  4. Remove from the oven and enjoy!

9. Heart of palm pie with cream cheese

Ingredients

Filling

  • 1 tablespoon of olive oil
  • 1 tablespoon of garlic
  • 2 tablespoons of onion
  • 2 tomatoes, chopped and seeded
  • 270 g of palm heart, in slices
  • 350 ml of whole milk
  • 1/2 cup tomato sauce
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon of salt
  • 50 g of chopped olives
  • 1/2 cup cream cheese
  • 1 tablespoon of wheat flour
  • chives to taste
  • 2 eggs

Pasta

  • 400 g of wheat flour
  • 1 teaspoon of salt
  • 1 yolk
  • 200 g unsalted butter
  • 4 tablespoons of ice water
  • 1 clear

Preparation mode

  1. For the stuffing, in a pan, put the oil and sauté the garlic with the onion;
  2. Add the tomato, mix, cover and let it cook until the tomatoes soften;
  3. Add the palm heart and the milk. Mix well and cook for 10 minutes;
  4. Add the tomato sauce and stir until smooth;
  5. Season with cayenne pepper and salt. Mix;
  6. Add the olives, the curd, the wheat flour and cook, always stirring, until creamy;
  7. Sprinkle the chives, mix, turn off the heat and reserve in the fridge;
  8. For the dough, place the wheat flour in a large bowl;
  9. Add salt, egg yolk and butter. Stir until it turns into a farofa;
  10. Add the cold water gradually and continue mixing with your hands;
  11. Wrap the dough in plastic film and leave it in the fridge for 20 minutes;
  12. Sprinkle some flour over the dough and divide it into a larger and smaller part. Book the smaller part;
  13. On a floured bench, roll out the largest part of the dough with a rolling pin;
  14. Transfer to a 23 cm round shape and line the bottom and sides. If there is excess dough, remove the excess;
  15. Beat 2 eggs with a fork and mix with the filling;
  16. Pour the filling into the form;
  17. Sprinkle the countertop with a little more flour and roll out the smaller piece of dough that was reserved using a rolling pin;
  18. Cut the dough into strips of equal size. Distribute them, braiding over the filling;
  19. Brush the egg white over the strips;
  20. Bake in a preheated oven at 180°C for about 40 minutes.
  21. Remove from oven and serve!

10. Vegetarian Lasagna

Ingredients

  • mushroom mushroom to taste
  • 1 tsp of olive oil to taste
  • chopped onion to taste
  • minced garlic to taste
  • 1 chopped ninja broccoli
  • salt to taste
  • pepper to taste
  • bechamel sauce to taste
  • Carrots, chopped into small cubes, to taste
  • Salmon, chopped into small cubes, to taste
  • 1 American glass of white wine
  • Tomato sauce to taste
  • Lasagna noodles to taste
  • Sliced ​​mozzarella cheese to taste
  • grated parmesan cheese to taste

Preparation mode

  1. Place the mushroom in a bowl and cover with room temperature water. Reserve;
  2. In a frying pan, put a thread of oil and sauté an onion part;
  3. Add a part of the garlic and sauté;
  4. Add the broccoli, mix and let it sauté;
  5. Season the broccoli with salt and pepper. Turn off the fire;
  6. Pour the sautéed broccoli into the pan with the béchamel sauce. Mix and reserve;
  7. In another pan, sauté the rest of the onion with a little oil;
  8. Add the carrot and celery. Mix and sauté;
  9. Add the rest of the garlic and the white wine. Stir and wait for the alcohol to evaporate;
  10. Pour the tomato sauce into the pan and mix;
  11. Reserve the funghi and place the broth in the pan with the red sauce. Mix and wait for it to thicken;
  12. Chop the funghi and add to the sauce. Cook over low heat for at least 40 minutes;
  13. Season the sauce with salt and pepper;
  14. If necessary, cook the lasagna noodles according to package instructions;
  15. Spread a good layer of…

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