Make it rigatoni pasta day with this rigatoni pomodoro with eggplant dish. Quick & simple to prepare, and delicious & satisfying to eat. This eggplant vegetarian pasta dish is great with any short pasta; make it a fusilli or penne pomodoro. Ready in about 30 minutes.
Garlic Pesto Pasta with Carrots and Zucchini is a one pot meal that is easy to make and immensely satisfying. Serve with chicken or fish or as a standalone vegetarian dish; it's perfect!
Broccoli, Mushroom, Spinach and Cheese Pasta is a sophisticated and healthier vegetarian version of macaroni and cheese, using Fontina and Parmesan instead of Cheddar cheese. It’s easy to prepare ahead of time, too!
Quick and Easy Cajun Shrimp Linguine is scrumptious, colorful, and healthy, too. It’s also flexible - if cutting down on carbs, use zucchini noodles in place of the linguine. If you don’t eat shellfish, use chopped chicken instead. Or, make it vegetarian by substituting chopped zucchini, mushrooms and peppers.
This sweet and savory butternut squash pasta is a stunning vegetarian meal or holiday side dish. Roasted squash puree gets whisked into an easy, silky sauce that’s subtly spiced with cinnamon, nutmeg and cayenne (to turn this into a quick weeknight dinner, puree the squash a few days before). Ricotta lends a creamy counterpoint to the baked pasta, while a touch of melted mozzarella creates a cheesy crust. The dish is garnished with Maple Pecans, which you can make weeks ahead (they’re the ultimate snack), but you can use regular toasted pecans if you’re pressed for time. Crispy Fried Sage Leaves lend crunch and color but are optional (however, they only take minutes to make!). You’ll need a two-pound or larger squash for this recipe (if you use a larger squash save any leftover puree for soups, stews or smoothies).
I used edamame noodles in this pesto pasta dish and it was solid gold. It's a low carb, keto, vegetarian and vegan recipe that's got just 10g net carbs per serving.
Zucchini vegballs pasta is a great vegetarian version of the famous meatballs spag, even fills you up as much as the meat version. The zucchini balls are made in the oven, so extra healthy, barely …
This vegetarian edamame noodle salad includes edamame beans, noodles, nuts, fruit, green onions and an Asian inspired dressing for incredible results.
This easy midweek meal is a Mediterranean pasta recipe that represents a great way to serve up fresh homemade food without much effort. The ingredients call up all of those glorious Mediterranean smells and flavours that I miss sometimes back in the UK, too. If you’re in desperate need of a holiday, this is a nice way to summon up your senses and ‘get away’ (at least in your imagination) - for one meal! A Mediterranean vegetarian pasta is sometimes what I crave, and this ticks all the boxes for me - I hope it does for you, too. I tend to make this using spaghetti or linguine, but any pasta will do (although I enjoy the way the sauce sticks to longer strands rather than tubes or shapes, anything will do!). Make sure not to turn your oil too high, as scorched garlic at step one will ruin the gentle Mediterranean flavours you’re trying to conjure here. A tip? Don’t turn on your pan and add the oil until your garlic is chopped and ready to go! This is a real store cupboard supper. It’s easy to get good quality olives in jars now, and these last such a long time that they’re a real staple for me, alongside capers, for adding that salty savouriness that goes so well with the Mediterranean flavours of olive oil, garlic, oregano and tomato. During the summer, if you have a glut of tomatoes or see lots of UK-grown tomatoes on offer, why not make some sun-dried tomatoes yourself? Pasta with homemade sun-dried tomatoes is even more special! We have a how to make sun-dried tomatoes recipe on the blog, and it truly isn’t as complicated as you might think!
Vegetarian pumpkin noodles with eggplant, bell peppers and a soja tomato sauce.
Sichuan Soul is dedicated to providing tasty, detailed recipes for Chinese cuisine focusing on the deliciously spicy and fragrant dishes of Sichuan.
This is my vegetarian version of yaki udon or stir-fried udon. Stir-fried Udon with Mushroom Ingredients 2 x 200g Udon noodles 2 tbsp vegetable oil 1/2 small onion, chopped 1 clove garlic 150g Shimeji mushrooms 1 cup sliced Chinese cabbage chopped green onion for serving Stir-fry sauce 1 tbsp light soy sauce 2 tbsp ketchup 1 tsp toasted sesame oil a pinch of salt and sugar Direction Combine all the stir-fry ingredients, set aside. Boil a large pot of water. Add the noodles and gently shake them apart with tongs. Boil for 30 to 60 seconds until the noodles become loose, drain the noodles and set aside. Heat the vegetable oil in a large wok. Add onion and stir-fry until fragrant and translucent. Stir in garlic and mushrooms. Spread the mushrooms out in the wok so it has as much contact with a hot wok as possible. Add cabbage and toss for 1 minute. Add the noodles and stir-fry sauce, cook until well combined. Serve warm, sprinkle with chopped green onion and toasted sesame seeds.
Mie goreng is a classic Indonesian dish where noodles are stir-fried with a paste made of shallots, garlic, and candlenuts. Kecap manis (sweet soy sauce) is another main ingredient that makes mie goreng different than other fried noodles. No exact rules what you should or shouldn’t add, you can add as many or as little to your fried noodles. The most ingredients in mie goreng are noodles and kecap manis (sweet soy sauce). But this time I replace the egg noodles with shirataki noodles. Here is my version of mie goreng shirataki. This is a simple and vegetarian version of this iconic Indonesian dish. I use Chinese cabbage, brown shimeji mushrooms, crisp mung bean sprouts & toasted sesame seeds If you make this Grilled Tempeh Skewers, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Mie Goreng Aceh (Acehnese Fried Noodles) Mie Goreng Shirataki Ingredients 200g shirataki noodles 100g Chinese cabbage, sliced 1 green onion, chopped 50g cup bean sprouts 100g shimeji mushrooms 3 tbsp kecap manis vegetable oil Mie goreng spices 2 toasted candlenuts 3 garlic 1 Asian shallot 1/2 tbsp white …
There’s really nothing more lovely than a bowl of home-made curry laksa. I used shrimp and chicken to make this, but if you want to make it fancy just skip the chicken and add more seafood like squid, mussels, fish or fish cakes. Whether it is chicken, seafood or vegetarian laksa it will be a perfect dish for a rainy day. Chicken and Shrimp Laksa Ingredients 1litre chicken or seafood stock 400 ml coconut milk 200-gram shrimp peeled and deveined 1 chicken breast 4 eggs, poached 8 tofu puffs or fried tofu Beansprout Rice noodles and yellow noodles Lime, cut into wedges Coriander leaves Fried shallots Spring onion, chopped 2 tablespoons oil Cooking Direction Grind all paste ingredients in the mortar and pestle or food processor, until you get a smooth paste. Heat oil over medium heat in a saucepan and fry the spices paste until fragrant for about 3-5 minutes, and then add shrimp and cook for another 3 minutes until shrimp and chicken cooked. Rinse the noodles, set aside. Steep the rice noodles in a hot water until soft, drain and set aside. Assemble noodles, rice noodles and bean sprout in a bowl, topped with sliced chicken, shrimp, …
Yummy Zucchini Noodles. This low-carb vegetarian dish from Healthy Seasonal Recipes is easy to whip up. Plus, there’s no cooking required. Zucchini might just be the most versatile squash in the produce aisle, capturing the hearts of veggie lovers everywhere for its ability to step in... #Zoodles
Baby corn chilli or Crispy Chilli Baby corn is a vastly popular Indo-Chinese recipe. It is one of the most served dishes in the small Chinese stalls and Indochinese restaurants of India. Chilli baby corn recipe is the variation of Chilli paneer recipe which is a perfect Indochinese delight for vegetarian people. In this preparation, crispy baby corn nuggets are tossed in spicy sweet and sour sauce with spring onion, garlic, onion and capsicum chunks. Crispy Chilli Baby corn is mostly relished as an appetizer or as a side with Veg Fried Rice or Noodles.
Chilli paneer dry aka chilli paneer recipe is a scrumptious and lip-smacking vegetarian Indo-Chinese recipe. It is crazily popular all over India and one of the most ordered veg starters in Indochinese restaurants. In this preparation, crispy paneer aka cottage cheese nuggets are tossed in spicy, sweet and sour sauce with veggies like spring onion, garlic, onion and capsicum chunks. It is a very simple and quick recipe which makes it a perfect appetizer for any party or get together. It can be relished simply as an appetizer or even a side with Fried Rice or Noodles.
A blog about Indian and International cuisine, with simple steps and catchy pictures.
Cauliflower Mac And Cheese is one of the best and tasty vegetarian recipe to be served for fussy kid.
Recipe Mathilde's fried Asian noddles instant pot - In that recipe, you use tofu instead of meat. It is a good substitute and healthy. You will mix the noodles with mushrooms, broad beans, and tofu. A great dish for vegetarians. recipe pressure cooker - recipe instant pot