8 simple and nourishing dishes without meat

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dishes without meat contrary to popular opinion can be very nutritious. Beans, potatoes and cereals have a high nutritional value, and saturate your body a long time. A variety of vegetables make any dish delicious and juicy.

Website gathered great recipes that you will definitely want to try.



Spicy soup with beans h3> 4e8b560878.jpg







You will need:

onions - 1 pc. vegetable broth - 500 ml potato - 3 pieces. water - 500ml tomato paste - 400 g olive oil Beans - 1 jar spices - to taste

Preparation:

In a large saucepan over medium heat, then the chopped onion until soft and transparent. Salt and pepper. Add the potatoes and cut into large cubes, and any desired spices (chili, cinnamon, cumin). Cook for another 3 minutes, then add the tomato paste, water and vegetable broth. Bring to a boil, then reduce the heat, add the beans and then on low heat for 20-30 minutes until cooked potatoes. A little advice: give the soup a little brew after the alert, so the flavors better soak vegetables.

Pasta with eggplant and mushrooms h3> 4bda7be829.jpg







You will need:

pasta - 350 g tomato paste - 350 g aubergine - 1 pc. water - 500ml mushrooms - 250 g salt pepper - to taste Garlic - 3 cloves olive oil

Preparation:

Cut the eggplant into large cubes, good salt and leave for 20-30 minutes, then rinse and pat dry with paper towel. Heat a large frying pan, fry the eggplant in butter with 1 clove of finely chopped garlic. Season with salt and cook for 3-5 minutes. Add the sliced ​​mushrooms, cook for about 2 minutes. Transfer to a separate bowl and cover. In the same pan, add water, add the pasta, tomato paste and remaining garlic. Salt and pepper. Bring to a boil, cover and simmer until tender. Arrange the pasta on plates and top with eggplant and mushrooms. Garnish with fresh herbs.

potatoes with browned crust h3> 6aa8f170b6.jpg







You will need:

potatoes - 1, 5 kg broth - 250 ml butter - 3 tablespoons. l. Milk - 500 ml onions - 1 pc. salt, pepper, bay leaf garlic - 4 cloves Cheese - 300 g Flour - 3 tbsp. l.

Preparation:

Preheat the oven to 200C. In a large skillet, melt butter over medium heat. Add the chopped onion and cook 4-5 minutes. Add the garlic and cook for another 1-2 minutes. Add flour and stir well, cook for 1 minute. Pour in the broth and stir well. Add the milk, salt, pepper and mix again. Not allowing the sauce to boil, cook for another 1-2 minutes until thick. Remove from heat. Grease a baking dish with oil. Put the first layer of potatoes, cut into slices. Pour half of the sauce and sprinkle with grated cheese. Put the second layer of potatoes on top of the remains of the sauce and sprinkle with cheese again. Cover with foil and bake shape for 30 minutes. Then remove foil and bake for another 25-30 minutes until tender. Then remove from the oven, let cool slightly and serve.

Pasta with broccoli and cheese h3> a482a40756.jpg







You will need:

pasta - 400 g water - 600ml Garlic - 1 clove broccoli - 300 g onions - 1/4 pieces. cheese - 100 g salt and pepper - to taste



Preparation:

In a large skillet, saute garlic and onion, then pour the water and add the pasta. Bring to a boil, cover and simmer until tender about 10 minutes. Divide the broccoli into small florets and add to the pasta for 5 minutes until tender. After 10 minutes, remove from heat, add the grated cheese and mix well. Leave for 2-3 minutes and serve.

Lasagna with Spinach h3> 7c7085cfd2.jpg







You will need:

tomato paste - 500 g Cheese - 200 g sheets of lasagna - 1 package spinach - 400 g granulated cottage cheese (or cream cheese) - 300 g basil

Preparation:

Preheat the oven to 180C. The bottom of the baking dish grease tomato paste. Arrange 3 lasagna sheets, put half of the cottage cheese, grated cheese, half the spinach and basil (dried or fresh). Similarly, lay the second layer. Then again Put the tomato paste, lasagne sheets, the rest of the tomato paste and grated cheese. Cover with foil and bake shape for 20 minutes. Remove the foil and bake for another 10-15 minutes until golden brown. Remove the form from the oven, let cool slightly and serve, garnished with basil.

Cheese soup with broccoli h3> 027e37a366.jpg







You will need:

oil (butter or olive oil) - 3 tbsp. l. vegetable broth - 750 ml onions - 1 pc. < Milk - 500 ml carrot - 1 pc. broccoli - 400g Garlic - 3 cloves salt and pepper - to taste flour - 70 g Cheese - 250 g

Preparation:

In a large saucepan, melt the butter. Add the chopped onion and carrot and cook for 4-5 minutes until the onion is transparent. Add the chopped garlic, then flour and stir for a minute. Add the broth and stir well. Then pour the milk, add the broccoli, salt and pepper. Stirring occasionally, bring to a boil over medium heat and cook for another 6-8 minutes until cooked broccoli. Add the grated cheese and stir until then, until it is completely melted. Serve immediately, sprinkled with grated cheese on top.

Lazy pizza with quinoa h3> a067d91aee.jpg







You will need:

Movies - 250 g Cheese - 200 g broth - 500 ml vegetable mix for decoration - to taste tomato paste - 800 g

Preparation:

Preheat the oven to 210C. Cook the quinoa in broth until tender. Then add 150 grams of tomato paste and mix well. Grease a small baking tins with oil and place on a baking sheet. Put 2 tbsp. l. tomato paste in each mold. Put the paste on the grated cheese, add the vegetables (bell peppers, mushrooms, red onion). Repeat with the second layer on top and sprinkle the grated cheese. Put the pan in the oven and bake for 20 minutes until cooked vegetables. If you want to golden brown, you can hold a bit longer. Serve hot.

Risotto with mushrooms and leek h3> 7f6028ac80.jpg







You will need:

vegetable broth - 800-900 ml cheese - 20 g rice (better varieties Arborio ) - 185 g salt and pepper - to taste mushrooms - 250 g white wine - 60 ml leeks - 1 pc. greens for serving < / Preparation:

In a small saucepan, bring to a boil vegetable broth, reduce heat to low. Heat a large frying pan in olive oil and place the mushrooms, add salt and pepper. Good stir fry the mushrooms for 3-4 minutes. Transfer to a plate. In the same pan fry in oil leek for 1-2 minutes and add the rice. Cook for 1 minute, stirring gently. Pour in the white wine (can substitute broth) and cook 1-2 minutes, until all the liquid is absorbed. Then pour 120 ml of broth, stirring constantly, and not giving much to boil. Continue adding broth and cook until until the rice is almost ready, it will take about 15-20 minutes. Then remove from heat, add cheese and most of the mushrooms. Mix well. Arrange on plates and garnish with the remaining mushrooms and fresh herbs.

According to the materials: gimmesomeoven, minimalistbaker





via minimalistbaker.com/

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