Chickpea Curry: Cook chickpeas in a flavorful curry sauce with onions, garlic, tomatoes, and spices like cumin, turmeric, and garam masala. Serve over brown rice or quinoa.
Tofu Stir-Fry: Sauté tofu cubes with mixed vegetables like bell peppers, broccoli, carrots, and snap peas. Season with soy sauce, ginger, and garlic, and serve over brown rice.
Lentil Soup: Simmer lentils with onions, carrots, celery, tomatoes, and vegetable broth until tender. Add spices like cumin and smoked paprika for extra flavor and serve with a side of crusty.
Black Bean Tacos: Fill corn tortillas with seasoned black beans, diced tomatoes, lettuce, avocado slices, and a dollop of Greek yogurt or salsa for a protein-rich and satisfying meal.
Quinoa Salad with Edamame: Combine cooked quinoa with shelled edamame, diced bell peppers, cucumber, cherry tomatoes, and feta cheese.
Eggplant Parmesan: Bread slices of eggplant, bake until crispy, and layer with marinara sauce and mozzarella cheese. Bake until bubbly and golden brown for a delicious.
Vegetarian Chili: Simmer kidney beans, black beans, diced tomatoes, onions, bell peppers, corn, and spices like chili powder and cumin in a hearty tomato-based sauce.
Spinach and Ricotta Stuffed Shells: Fill cooked pasta shells with a mixture of ricotta cheese, chopped spinach, garlic, and Italian seasoning.
Spinach Curry: Cook chickpeas with onions, garlic, ginger, tomatoes, coconut milk, and curry spices. Add fresh spinach towards the end of cooking and serve over brown rice.
Vegetarian Buddha Bowl: Assemble a bowl with cooked quinoa or brown rice, roasted vegetables (like sweet potatoes, Brussels sprouts, and cauliflower), avocado slices, and a protein source.