Quinoa and Black Bean Stuffed Peppers: Fill bell peppers with a mixture of cooked quinoa, black beans, diced tomatoes, corn, and spices. Top with cheese and bake until peppers are tender.
Chickpea and Spinach Curry: Cook chickpeas with spinach, onions, garlic, ginger, and curry spices in coconut milk for a flavorful and protein-packed dish. Serve with rice or naan bread.
Lentil Bolognese: Swap out the ground meat in traditional Bolognese sauce for cooked lentils. Simmer with tomatoes, onions, garlic, and herbs for a hearty and satisfying.
Tofu Stir-Fry: Marinate tofu in soy sauce, ginger, and garlic, then stir-fry with your favorite vegetables like bell peppers, broccoli, and snap peas. Serve over brown rice or noodles.
Sweet Potato Tacos: Roast diced sweet potatoes until tender, then fill soft tortillas with the sweet potatoes, black beans, avocado, salsa, and your favorite taco toppings.
Eggplant Parmesan: Bread and bake slices of eggplant, then layer them with marinara sauce and mozzarella cheese. Bake until bubbly and golden brown.
Chia Seed Pudding: Mix chia seeds with your choice of milk (such as almond or coconut milk) and sweeten with honey or maple syrup. Let it sit overnight in the fridge.
Stuffed Mushrooms: Stuff large mushrooms with a mixture of sautéed spinach, garlic, onions, breadcrumbs, and crumbled feta cheese. Bake until mushrooms are tender and filling is heated through.
Edamame and Avocado: Toss cooked quinoa with shelled edamame, diced avocado, cherry tomatoes, cucumber, and a lemony vinaigrette for a refreshing and protein-packed salad.
Vegetarian Chili: Make a hearty chili using a variety of beans such as black beans, kidney beans, and pinto beans, along with diced tomatoes, onions, peppers, and chili spices.