16 meatless recipes that are exactly like you

First meal

1. Mushroom soup

Ingredients

• 200 grams of mushrooms and other fungi;
• ½ tablespoon of vegetable oil;
• 2 garlic cloves;
• a small piece of ginger;
• ¼ onion;
• 700 ml of water;
• ½ teaspoon ground black pepper;
• 1 teaspoon of soy sauce;
• salt - to taste;
• ½ green onion beam.

preparation

Wash the mushrooms, cut them lengthwise strips or cubes. Put in a saucepan with hot oil and crushed garlic ginger. Stir, add the chopped onion and cook for 1 minute. Then put the mushrooms and fry for 2-3 minutes over medium heat.

Add water and mix. After 5 minutes, add pepper, soy sauce and salt. A little turn down the heat, cover the pan and cook the soup for 15-20 min. At the end, add chopped green onion.

2. Tomato soup with basil

Ingredients

• 1 bunch basil;
• salt - to taste;
• 230 ml of olive oil;
• 2 garlic cloves;
• 2 kg of ripe tomatoes;
• 150 ml of water;
• ½ teaspoon red wine vinegar.

preparation

Separate the basil leaves from the stems and place in cold water several. Grind in a mortar the remaining leaves and salt to a paste-like consistency. Transfer to a jar, pour 200 ml of oil, close lid and shake well.

Heat the rest oil in a saucepan. Put back the stems finely chopped basil and sliced ​​slices garlic, saute 1 minute. Then add tomatoes, water and bring to boil. Reduce heat and cook for another 5 minutes, until tomatoes soften.

Remove the soup from the heat, pour the vinegar and grind blender until smooth. I ladle the soup into bowls, drizzle with basil oil and garnish with the remaining leaves.

3. Vegetable soup with beans and corn

Ingredients

• 2 tablespoons olive oil;
• 1 red onion;
• 1 clove of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 2 medium carrots;
• 1 paprika;
• 4 teaspoons ground cumin;
• 2 teaspoons crushed red pepper;
• 300 g of canned corn;
• 600 g of beans;
• 900 ml of water or vegetable broth;
• ½ parsley;
• spices - to taste.

preparation

Heat the oil in a skillet over medium heat. Put the chopped onion and garlic, lightly season with salt and pepper. Fry a few minutes, stirring occasionally. Add the diced carrots and pepper, and cumin and red pepper. Cook 7-9 minutes, until the vegetables soften.

Put the skillet corn and beans, and pour water or broth. In plain water can be added to flavor the vegetable bouillon cube. Bring to a boil, reduce heat and simmer for about 20 minutes, until the beans are tender. Remove the soup from the heat.

Chop half the soup blender and mix with the other half. Sprinkle with chopped parsley and spices.

4. Barley soup with vegetables

Ingredients

• 1 tablespoon olive oil;
• ½ onion;
• 2 garlic cloves;
• 2 celery;
• 2 medium carrots;
• 400 g of tomatoes in brine;
• 180 g of pearl barley;
• ½ teaspoon seasoning "Italian herbs";
• 800 ml of water or vegetable broth;
• 60 g of spinach;
• salt - to taste;
• ground black pepper - to taste.

preparation

In a large saucepan or skillet, heat the oil, put there chopped onion and garlic and cook for a few minutes. Then toss the diced celery and carrots and cook for 5 more minutes.

Add to the vegetables chopped tomatoes, pearl barley, And seasoning broth or water. In the water you can add the vegetable stock cube. Stir, bring to a boil, cover and reduce heat. Cook for 30-40 minutes until cooked barley. Then add the spinach, salt and pepper and mix well.

5. Spicy lentil soup

Ingredients

• 1 ½ tablespoon olive oil;
• 1 onion;
• 3 garlic cloves;
• 2 teaspoons turmeric;
• 1 ½ teaspoon ground cumin;
• ½ teaspoon of cinnamon;
• ¼ teaspoon ground cardamom;
• 400 g of tomatoes in brine;
• 400 ml of coconut milk;
• 140 g red lentils;
• 850 ml of water or vegetable broth;
• salt - to taste;
• ground black pepper - to taste;
• ground red pepper - to taste;
• 140 g of spinach.

preparation

In a large saucepan or skillet, heat the oil, put there chopped onion and garlic and cook for 4-5 minutes. Sprinkle with spices, stir and fry for another minute.

Add to the vegetables chopped tomatoes with juice, coconut milk, lentilsWater or broth and other seasonings. In the water you can add the vegetable stock cube. Mix, cover and bring to a boil on a high flame. Then reduce the heat, remove the lid and cook for about 20 minutes, until the lentils are softened.

Remove the soup from the heat, put him in a whole or chopped spinach, and stir a few times.

Main dishes

1. Shepherd's pie with lentils and mushrooms

Ingredients

• 200 g of a brown or green lentils;
• 2 onions;
• 2 garlic cloves;
• 2 large carrots;
• 10 mushrooms or other fungi;
• 4 celery;
• 1 tablespoon vegetable oil;
• 1 tablespoon flour
• a few sprigs of parsley;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon herb mixture;
• ½ teaspoon of cinnamon;
• 500 ml of water;
• 1 cube vegetable broth;
• 1 tablespoon tomato paste;
• 8-10 potatoes.

preparation

Soak the lentils for 2-3 hours. Chop the onion and garlic, cut into small cubes of carrot, mushrooms and celery. Heat the oil in a skillet. Fry onion and garlic until soft, put other vegetables and cook for 10 minutes, stirring occasionally. Then add flour and mix well. Add the chopped parsley, salt, pepper, herbs and cinnamon mixture.

Dissolve in hot water bouillon cube and tomato paste and pour in a saucepan. Add the lentils and stir, cook on low heat for 40-45 minutes. Put the stuffing in a baking dish.

Peel the potatoes and boil. Leave in the pan a little water and make mashed potatoes, add salt and pepper to taste. Water can be replaced by vegetable milk such as soy or coconut.

Spread the mashed potatoes over the filling. On top of it you can decorate with parsley. Bake the cake at 180 ° C 20-30 minutes until golden brown potatoes.

2. Ratatouille

Ingredients

• 800 g of tomatoes in brine;
• 6 tablespoons olive oil;
• 1 large eggplant;
• salt - to taste;
• 2 large bulbs;
• 1 head garlic;
• 2 peppers;
• ground black pepper - to taste;
• 2 large zucchini;
• 1 bay leaf;
• a few sprigs of marjoram or oregano;
• 2 tablespoons red wine vinegar.

preparation

Put together with tomato juice on baking, knead them and sprinkle two tablespoons of butter. Place in a preheated 180 ° C oven for 30 minutes, stirring every 10 minutes. Meanwhile, chop eggplant large cubes, mix with ½ teaspoon salt, put in colander and let sit for 20 minutes to highlight the juice.

In a large frying pan, heat over medium heat remaining oil. Throw not very coarsely chopped onion and cook it in 5 minutes, stirring occasionally. Then add the chopped garlic and fry for another 5 minutes. Put the diced bell pepper. After 4 minutes, season with salt and pepper.

Add to the vegetables tomatoes, zucchini and eggplant cubes, bay leaf and parsley. Cook, stirring occasionally, until the sauce begins to boil. Reduce heat, cover the pan with a lid and simmer for 15 minutes. Season with vinegar and spices to taste and remove the bay leaf.

3. Rice with vegetables and tofu

Ingredients

• 250 g of tofu;
• 180 g of rice;
• 4 tablespoons of soy sauce;
• 1 tablespoon brown sugar;
• red pepper - to taste;
• 5 garlic cloves;
• ½ green onion beam;
• 70 g of frozen peas;
• 1 carrot.

preparation

Cut into small cubes tofu, put on the laid parchment pan and bake for 30 minutes at a temperature of 200 ° C. Meanwhile boil rice. Mix 3 tablespoons soy sauce, sugar, pepper and chopped 1 clove of garlic, and place in the marinade tofu for 5 minutes. Then a few minutes sear tofu preheated pan periodically turning until browned pieces. Put the tofu.

On the same pan for 3-4 minutes cook chopped garlic and onions, peas and carrots cut into slices. Pour over vegetables and soy sauce. Add the rice, tofu, the remaining marinade and cook for 3-4 minutes, stirring occasionally.

4. Quinoa ragout

Ingredients

• 1 tablespoon olive oil;
• 1 onion;
• 4 garlic cloves;
• 2 celery;
• 3 carrots;
• 300 ml of water;
• 800 g of tomatoes in brine;
• 400 g of beans;
• 1 ½ teaspoon ground cumin;
• salt - to taste;
• ground black pepper - to taste;
• 80 g of quinoa;
• ½ bunch of parsley.

preparation

Heat the oil in a skillet. Put back the onion and garlic chopped, diced celery and carrots. Fry for 6-8 minutes. Then add water, chopped tomatoes, beans, Spices, quinoa and chopped parsley (leave a few sprigs for decoration).

Bring to the boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally. Before serving, sprinkle with parsley stew.

5. Pasta with meatballs chickpeas and zucchini

Ingredients

• 450 g of canned chickpea;
• 3 garlic cloves;
• 50 g of oat flakes;
• 1 teaspoon of dried basil;
• 1 teaspoon of dried oregano;
• ½ teaspoon salt;
• juice of ½ lemon;
• 1 zucchini;
• 250 g of pasta;
• 900 ml marinara sauce.

preparation

Grind in a blender chickpeas, garlic and oatmeal. You should get a viscous mass. Mix it with spices, lemon juice and grated zucchini. Do not add the whole zucchini immediately that the mass has not turned watery. If this happens, add a little flour.

Roll meatballs, put on the laid baking parchment and bake in a preheated 190 ° C oven for 25 minutes. Meanwhile, cook pasta according to instructions. Arrange them on plates, top with meatballs and pour marinara sauce or other tomato sauce to your taste.

salads

1. Salad with lentils and tomatoes

Ingredients

• 200 g lentils;
• salt - to taste;
• 200 g of ripe cherry tomatoes;
• 1 a beam of green onion;
• 1 bunch parsley;
• 1 bunch mint;
• 4 tablespoons olive oil;
• juice of ½ lemon;
• ground black pepper - to taste.

preparation

Cook the lentils in salted water until tender. It should be soft. Drain and cool the lentils. Cut the cherry tomatoes in half, chop the green onions, parsley and mint leaves. Mix all ingredients, pour the oil, lemon juiceSeason with salt and pepper and mix well.

2. Vegetable salad

Ingredients

• 1 medium head of cabbage;
• 1 red onion;
• 2 celery;
• 2 carrots;
• 200 g of sugar;
• 200 ml of white vinegar;
• 170 ml of vegetable oil;
• 1 tablespoon salt;
• 1 tablespoon dry mustard;
• ground black pepper - to taste.

preparation

Cut the cabbage into strips, onion and celery - diced carrots and rub on a grater. Toss vegetables with sugar. In a saucepan, combine the remaining ingredients and bring to a boil. pour dressing salad, toss and refrigerate. Salad is tastier after a few days.

3. Salad with bananas and cucumbers

Ingredients

• 3 bananas;
• 2 medium cucumbers;
• a few sprigs of cilantro;
• 50 g of peanut;
• 2 teaspoons lemon juice;
• 2 tablespoons coconut;
• 1 teaspoon powdered sugar;
• salt - to taste.

preparation

Slice the banana and cucumber cubes. Chop the cilantro, chop with a knife peanuts. Then mix all the ingredients for the salad.

Dessert

1. Lemon cake with icing

Ingredients

• 270 g flour;
• 2 teaspoons baking powder;
• 350 g of powdered sugar;
• 1 lemon;
• 100 ml of vegetable oil;
• 200 ml of cold water.

preparation

Combine flour, baking powder, 200 g of powdered sugar and whole lemon peel. Add half the lemon juice, oil, and water. Stir until smooth. Put the dough in lightly greased form and bake at 180 ° C 25-30 minutes. Willingness to check with a toothpick: she must leave the sponge dry.

Sift the remaining powdered sugar and mix with lemon juice to thickish consistency. Pour glaze cake is completely cooled.

2. Carrot cake

Ingredients

• 250 g of whole wheat flour;
• 1 teaspoon baking powder;
• 1 teaspoon baking soda;
• ¼ teaspoon salt;
• 300 ml of water;
• 150 g of dates;
• 150 g raisins;
• 1 teaspoon cinnamon;
• 1 teaspoon ground ginger;
• ½ teaspoon ground nutmeg;
• 1 medium carrot;
• 50 grams of walnuts;
• 80 ml orange juice;
• a little vegetable oil.

preparation

In a bowl, combine the flour, baking powder, baking soda and salt. In a saucepan, mix water, chopped dates, raisins, cinnamon, ginger and nutmeg. Bring to a boil, reduce heat and leave on the stove for another 5 minutes, stirring occasionally.

Grate carrots, pour it into a mixture of hot and spicy completely cool. Then add the chopped nuts and juice and stir. Stir flour mixture and mix well again. Pour batter into greased form and bake for 45 minutes at a temperature of 190 ° C. Willingness to check with a toothpick.

3. banana cake

Ingredients

• 240 g flour;
• 1 ½ teaspoon of baking soda;
• ½ teaspoon salt;
• 200 g of sugar;
• 60 ml of vegetable oil;
• 4 ripe banana;
• 60 ml of water;
• vanilla - on the tip of a knife.

preparation

Combine flour, baking soda and salt. In another container, connect the sugar and butter, then add mashed with a fork bananas. Add water and vanilla and stir. Stir flour mixture and gently stir. The dough should be smooth. Put it in a baking dish and put in a preheated 180 ° C oven for 45-50 minutes. Check the readiness with a toothpick.