It’s time to shake up your routine with these warm and tasty vegetarian dishes. Whether you’re a dedicated vegetarian, or simply trying to reduce your meat consumption, these dishes will keep you full and satisfied… and are guaranteed to have the meat lovers in your family coming back for seconds.
If soup doesn’t make you think of fall, we don’t know what will! Although chicken or vegetable soup are the main go-to’s, why not change it up and try something new? Lentil soup is a healthy alternative that is jam packed with vitamin B, iron, magnesium, potassium and zinc. Lentils are easy to find at the grocery store, and since they are very affordable, they won’t break your budget. Check out this simple and flavorful recipe from the Food Network.
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise
- Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
- Once hot, add the onion, carrot, celery and salt and cook until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.
- Increase the heat to high and bring just to a boil.
- Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
- Using a stick blender, puree to your preferred consistency. Serve immediately.
Cauliflower Mac & Cheese
While this is not your typical mac & cheese, you might end up liking it more than the original. Swapping pasta for cauliflower drastically reduces the amount of calories per portion, while keeping all the tastiness of the cheeses and condiments. Now that’s a guilt-free alternative we can get behind! Check out this easy recipe from The Food Network.
- Kosher salt (to taste)
- 1 large head cauliflower, cut into small florets
- Vegetable oil spray
- 1 cup heavy cream
- 2 ounces cream cheese, cut into small pieces
- 1 ½ teaspoons dijon mustard
- 1 ½ cups shredded sharp cheddar, plus ½ cup for topping the casserole
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon garlic powder
- Preheat the oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
- Spray an 8 x 8-inch baking dish with vegetable oil spray.
- Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
- Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining ½ cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve
Chilli is usually a meat lover’s staple, but we challenge you to give this vegetarian version a try, and see if anyone notices the difference. This recipe substitutes the beef for quinoa, a protein-rich grain that is high in fiber and iron, incorporating hearty beans and delicious flavors. This mouth watering recipe from Two Peas & Their Pod will get you energized for all your fall activities. Plus, it’s perfect for meal prep and freezing.
- ½ cup quinoa rinsed
- 1 cup water
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 jalapeno pepper diced
- 1 large carrot peeled and chopped
- 2 celery stalks chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 medium zucchini chopped
- 2 (15-ounce cans) black beans, drained and rinsed
- 1 (15-ounce can)red kidney beans, drained and rinsed
- 3 (15-ounce cans) diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2-3 tablespoons chili powder
- 1 tablespoon ground cumin
- Salt and black pepper to taste
- Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, tortilla chips, crackers, etc.
- In a medium saucepan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
- In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
- Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
- Garnish with your preferred toppings.
Black Bean Burgers
BBQ season may be over, but that doesn’t mean that you can’t enjoy a good oven-baked burger. These black bean burgers will fulfill every burger craving. Black beans are full of fiber and protein, which will leave you feeling fuller for longer. The best part? You can dress up and customize these burgers as much as you like.
Pro tip: This bean burger can be frozen to use at a later date. Check out this delicious recipe from Sally’s Baking Addiction.
- 2 (14 ounce) cans black beans, drained, rinsed, and patted dry
- 1 Tablespoon extra virgin olive oil
- ¾ cup finely chopped bell pepper (1/2 of a pepper)
- 1 cup finely chopped yellow onion (1/2 of a large onion)
- 3 garlic cloves, minced (about 1 Tablespoon)
- 1 and ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ cup bread crumbs or oat flour
- ½ cup feta cheese
- 2 large eggs
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons ketchup, mayo, or BBQ sauce
- pinch salt + pepper
- Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
- Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5–6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
- Form into patties, about ⅓ cup of mixture in each.
- To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
- Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
Try out these dishes and let us know which ones are your favorites by tagging @getflipp on our Instagram or Facebook page. Keep an eye on our blog for more delicious recipes this fall season.