Vegetarian Recipes

People who are vegetarians can have some problems with preparing various types of vegetarian recipes in their daily routine. Along with the fruits and vegetables, you have to search for some dishes which will not be regular, but your kids and family members will like them.

Here are some vegetarian recipes for people who are meat-free or looking for dishes with less meat. These recipes are easy, quick, and healthy, and can fit into your rotation for preparing a meal. Moreover, if you are planning to switch to meatless living, you can try these recipes in your kitchen.

Vegetarian Recipes: Pot Of Beans

Hearing, about the beans, that are finicky, tricky, and complications of cooking, don’t get nervous. Fill a pot of water and put it on the back burner and simmer the beans. After simmering, you can cook some creamy, tasty and tender beans in the kitchen. It will be better if you can rinse the beans in water for some time before simmering, it will save time for boiling.

You can make burritos, salads, soups, and other meals throughout the week after freezing them because one pound of dried beans can make five to six cups of cooked beans. Add the salt when the starches in the beans break down.

Vegetarian Recipe Bean Chili

You have just learned to cook beans, now you can prepare a delicious veggie chili bean, with full chili flavor.

Ingredients

3 whole sweet dried chilies (remove stems and seeds)
3 whole rich fruity dried chilies (seeds and stems removed)
2 hot dried chilies

2 whole chipotle chilies(in adobo sauce with 2 tbsp. sauce from a can)
14 oz. chickpeas (canned)
28 oz. Whole tomatoes (packed in juice)
2 tbsp. vegetable oil
3 cloves garlic (grated)
11/2 tbsp. cumin
1 large onion (sliced)
2 tsp. oregano (dried)
1 tbsp. soy sauce
1 tsp. marmite
14 oz. red kidney beans (Liq Reserved)
3 tbsp. of masa
Kosher salt
11-quart water

Vegetarian Recipes: Preparations

Take a stock-pot over medium-high heat, add dried chilies until slightly darkened for 5 minutes without allowing smoke. Remove the chilies and set aside. Transfer the chilies to a blend with liquid and blend for a minute.
Transfer the chickpeas to a food processor after draining and reserving water and pulse until roughly chopped. Take the chickpeas water and add the tomatoes after roughly squeezing.

Take a saucepan over medium-high heat and add onion to cook for 4 minutes. Now cook for a minute after adding cumin, garlic, and dried oregano. Now add pureed chilies, marmite and soy sauce and whisk until fragrant. Add chickpeas-tomato water mixture, and chopped chickpeas and kidney beans and stir to combine.

Cook the mixture over high heat for one and a half hours and stir occasionally adding more kidney bean liquid. After the chickpeas are cooked add vodka and stir.

You can serve warm with onions, cilantro, avocado, lime wedges, scallions, and warm tortillas.

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