How about a killer combination of healthy yet deliciously appetizing healthy vegetarian recipes? Sounds impossible, doesn’t it? You couldn’t be more wrong. Try out some of these appetizing, lip smacking, and exciting healthy vegetarian recipes to please your taste buds with a plate full of flavor and health.
Chipotle Bean Buritos
The first healthy vegetarian recipe we bring to you is the Chipotle Bean Buritos.
Ingredients:
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle Chile powder
1/4 teaspoon salt $
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) pre-shredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream
1 garlic clove, minced
1/2 teaspoon chipotle Chile powder
1/4 teaspoon salt $
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) pre-shredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream
Method:
- On medium heat, heat up a large skillet with some oil drizzles on top
- Throw in some garlic and cook for a minute
- Add in salt and chile powder and stir constantly for 30 seconds
- Add in one-third cup of water, add in the beans and bring it to boil
- Put the flames low and let the mix simmer for 10 minutes
- Remove the skillet from the heat, add in the salsa and mash the beans up partially with the help of a fork
- Use packages tortillas and heat them up
- Take about one-third of the bean mixture and spoon it into the centre of each tortilla
- Top the tortillas off with some cheese, lettuce, onions, tomatoes and sour cream and roll them up and they are ready to go.
Potato, Red Onion and Goat Cheese Pizza
Who said pizza is all about the meat? This healthy vegetarian recipe is nutritious as well as tasty!
Ingredients:
7 ounces fingerling potatoes (about 5 potatoes)
1 teaspoon olive oil $
1 medium red onion, cut into 1/2-inch-thick slices
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons cornmeal
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup (3 ounces) crumbled goat cheese
1 garlic clove, minced
1 1/2 teaspoons fresh thyme leaves
1 teaspoon olive oil $
1 medium red onion, cut into 1/2-inch-thick slices
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons cornmeal
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup (3 ounces) crumbled goat cheese
1 garlic clove, minced
1 1/2 teaspoons fresh thyme leaves
Method:
- Start by preheating oven to 450 degrees F
- Take a saucepan and place the potatoes in and cover them up with water
- Bring the potatoes to a boil cooking them for 10 minutes or till they have become tender and then drain the water out
- Cool the potatoes and slice them up into one-fourth inch circles
- On medium heat, in a large skillet, drizzle on some olive oil and add the onion to it, sautéing them till tender for about 8 minutes or so
- Take a baking sheet and sprinkle some cornmeal on top of it and place the dough on the sheet
- Sprinkle some mozzarella cheese in an even coat over the dough and place the onions and potatoes on top of the mozzarella, and the goat cheese and garlic on top of the onions and potatoes
- Bake the dough for about 15 minutes or till its brown
- Dish it out and sprinkle some thyme on top and voila!
Mushroom, Leek and Potato Croquettes
This healthy vegetarian recipe makes an excellent lunch and dinner meal! Use this recipe as you please.
Ingredients:
8 ounces coarsely chopped peeled Yukon gold potato
4 ounces sliced cremini mushrooms
4 ounces sliced button mushrooms
1/2 cup chopped leek
1 teaspoon chopped fresh thyme
Cooking spray
1/2 cup (2 ounces) shredded Gruyere cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg yolk
1/3 cup all-purpose flour
1 large egg white
2 teaspoons water
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil
4 ounces sliced cremini mushrooms
4 ounces sliced button mushrooms
1/2 cup chopped leek
1 teaspoon chopped fresh thyme
Cooking spray
1/2 cup (2 ounces) shredded Gruyere cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg yolk
1/3 cup all-purpose flour
1 large egg white
2 teaspoons water
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil
Method:
- Take a saucepan and place the potatoes in and cover them up with water, bringing the potatoes to a boil cooking them for 10 minutes or till they have become tender and then drain the water out
- Run the potatoes through a food mill or ricer into a bowl
- Place the leek, mushrooms and thyme in a food processor and keep pulsing till the three are finely chopped
- Over medium heat, heat large skillet, cover it up with cooking spray and add the mushroom and leek mixture and cook for about 6 minutes while stirring every now and then
- Add mixture to potato. Add Gruyère, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk and keep stirring till they have all blended. Shape mixture into 8 round patties sized at 2 inches.
- Stir in with a whisk flour, egg whites and 2 spoons of water in a shallow bowl and also combine remaining 2 tablespoons Parmigiano-Reggiano
- Dip the patties in flour and then in the egg mixture, followed by the panko mixture. Heat a large nonstick skillet over medium-high heat
- Add oil to the skillet and coat it evenly
- Add patties to the oil and cook 4 minutes on each side or until golden.
