Vegetarian dishes are sometimes associated with complicated ingredients and techniques, but I’m here to tell you it can be pretty easy to whip up some easy recipes. So, forget the Postmates and Grubhub, sis and get to cooking at home. Totally meat free and flavor-packed, these easy recipes will satisfy everyone in the family, whether they are vegetarian or not.
1. Baked Brie – courtesy of Dixie Crystals
Photo: Dixie Crystals
Ingredients
· 1/2 wheel Brie
· 1/2 stick butter
· 1/2 cup of brown sugar
· 1/2 cup of toasted pecans
· Pour over top
Directions
1. Preheat that oven to 350 degrees
2. Melt your butter and stir in brown sugar
3. Toast pecans in a separate pan and stir into the mixture
4. Once the brie has baked for 10 minutes, pour the heavenly mix on top and serve
Pro tip? Toast a french baguette to pair it with
2. Squash, Manchego and Balsamic-Onion Grilled Cheese – courtesy of Food Network
Photo: Food Network
Ingredients
· 5 tablespoons unsalted butter, plus more for the bread
· ½ butternut squash, peeled, seeded, and sliced
· 2 tablespoons of maple syrup
· ½ teaspoon of chili powder
· Kosher salt and pepper to taste
· 1 sweet onion
· 1 pound of thinly sliced Manchego cheese
· 1 cup of toasted pumpkin seeds
Directions
1. Preheat the oven to 425 degrees
2. Melt a couple of tablespoons of butter
3. Mix in your squash, melted butter, maple syrup, chili powder, salt and pepper in a large bowl and stir until evenly coated
4. Move it all to a lined baking sheet and cook for roughly 20 minutes, or until golden and tender
5. While that's simmering, add one tablespoon of butter to a skillet over medium-low heat
6. Add your onion and toss to coat, until the onion turns brown
7. Stir and add salt and pepper to taste. Stir occasionally until the mix has thickened
Now, it's sandwich building time — butter only one side of each slice of bread
8. On the dry side, add your manchego, squash, caramelized onion, and pumpkin seeds. 9. Cover with another slice of bread, butter on the outside
10. Heat in a pan over medium heat and then lightly cook each sandwich, for about 3 to 4 minutes per side
11. Once it's melty and cheesy, you're ready to serve to your guests
3. Pumpkin Goat Cheese Pasta – courtesy of All Recipes
Photo: All Recipes
Ingredients
· 1 pound tagliatelle pasta
· 2 tablespoons butter
· 2 cloves garlic
· 1 can of pumpkin puree
· 8 ounces goat cheese
· 2 cups of heavy cream
· 1 teaspoon of ground nutmeg
· Salt and pepper to taste
· 1/2 cup Parmesan cheese
· 1/4 cup finely chopped sage
· Parsley to garnish
Directions
1. Boil pasta it
2. In the meantime, melt some butter in a pan over medium heat and then toss in garli
3. Saute for roughly a minute before adding in the sage. After another 60 seconds, add in your cream, pumpkin puree, goat cheese, Parmesan and pumpkin pie spice
4. Simmer until everything looks melted. Remove from heat and season with salt and pepper to desired taste.
5. Serve hot over the pasta and garnish with even more Parmesan and some chopped parsley.
4. Ridiculously Tasty Veggie Chili – courtesy of All recipes
Photo: All Recipes
Ingredients
· Cooking spray
· 1 medium chopped onion
· 1 bell pepper, chopped
· 10 ounces can tomatoes with green chilies
· 15 ounces can of corn, drained
· 15 ounces can unsalted kidney beans, drained
· 8 ounces can tomato sauce
· 16 ounces can refried beans
· Taco seasoning to taste
· 1 bundle scallions
Directions
1. Lightly coat a large pot with some cooking spray or oil
2. Add onions and peppers and cook for 2 to 3 minutes
3. Add tomatoes, corn, all beans, tomato sauce and seasoning
4. Bring to a boil, cover with a lid and let simmer for roughly 15 minutes
5. Serve with scallion garnish if you desire on top
6. Sriracha Honey Brussels Sprouts – Courtesy of All Recipes
Photo: All Recipes
Ingredients
· 1 pound Brussel sprouts
· Olive oil
· Salt and pepper
· 1 tablespoon sriracha
· 3 tablespoons honey
· 1 lemon
Directions
1. Begin with preheating your oven to 400 degrees
2. Prep Brussel sprouts by washing thoroughly, cutting off the end stems
3. Cut shoots in half and remove any yellowing outer leaves
4. Place them in a large bowl, and toss with olive oil, salt and pepper
5. Lay out on a baking sheet, lined with aluminum foil and roast for about 35 to 40 minutes
6. On the side, combine Sriracha, honey and lemon in a small bowl with salt to taste
7. Drizzle sauce on cooked Brussels sprouts and serve immediately
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