While much of the country is panicking about a potential meat shortage due to coronavirus shut-downs at meat plants across the country, you can sit back, relax, and enjoy these three delicious, vegetarian dinners. Even if there isn’t a meat shortage in your area, it doesn’t hurt to have a meatless meal a few times a week to give your digestive system and wallet a break.
Vegetable Medley Fried Rice
This yummy fried rice is a great way to get a load of vegetables in your meal with protein to help fill you up and nourishing brown rice to give you an energy boost. Cook this recipe for an easy, one-pan meal that can be prepared in under 30 minutes.
Ingredients:
- 1 ½ tsp + 1 Tbsp avocado oil, divided
- 2 eggs, lightly whisked
- 1 small, finely chopped onion
- ½ finely chopped carrots (about 2 medium carrots)
- ½ cup peas, fresh or frozen
- ½ cup broccoli florets, cut into small pieces
- ½ bell pepper, finely chopped
- ½ cabbage, finely chopped
- ¼ tsp salt, more to taste
- 1 Tbsp minced ginger
- 2 large cloves garlic, minced
- Pinch of red pepper flakes
- 2 cups cooked brown rice
- 3 green onions, chopped
- 2 Tbsp amino acids
- 1 tsp toasted sesame oil
- Chili-garlic sauce or sriracha, optional
Instructions:
- Prep all ingredients before starting.
- Heat a large skillet over medium-high heat and add 1 ½ tsp oil.
- Add eggs and scramble until no clear egg remains. Be sure not to overcook eggs as they will be cooked more later. Remove from pan and set aside.
- Add 1 more Tbsp of oil to the pan and saute onions and carrots together until soft, 3-5 minutes.
- Place all of the remaining vegetables into the pan with the carrots and onion and cook on medium for about 3-5 minutes. Stirring occasionally.
- Add vegetables to bowl with eggs and place rice in the empty pan. Stir in ginger, garlic, and red pepper. Cook for about 3 minutes until rice is hot.
- Return vegetables and eggs to the pan with rice and cook for 30 seconds.
- Remove from heat and stir in amino acids, sesame oil, green onions, and chili garlic sauce, if using.
- Enjoy immediately!
Greek Noodles with Chickpeas
This easy-to-prepare green pasta will help you feel like you’re eating at a gourmet restaurant while you’re stuck at home. It is a great opportunity to embrace the benefits of a Mediterranian diet and can be adjusted as desired to fit your tastes.
Ingredients:
- 1 lb gluten-free Fettucine (or zucchini noodles)
- 1/4 cup olive oil
- 3 Tbsp butter
- 1/4 cup red onion, finely chopped
- 5 cloves garlic, minced
- 1 cucumber, chopped
- 1/2 cup Kalamata olives, cut in half
- 1 can chickpeas, drained
- 1 14.5 oz can diced tomatoes, Drained
- 2 Tbsp capers
- Salt and pepper, to taste
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp dried dill weed
- 1/4 tsp red pepper flakes
- 1/2 cup feta cheese
Instructions:
- Cook the noodles according to package directions. If using zucchini noodles, heat slightly in the microwave. Drain pasta and set aside.
- In the meantime, add olive oil and butter to a large skillet on medium-high and heat until the butter is melted.
- Add onion to the pan and cook until soft, about 5 minutes.
- Add in minced garlic and cook for 1 minute until fragrant.
- Add cucumber, diced tomatoes, chickpeas, capers, olives, and seasoning to the pan. Cooking for about 3 minutes until warm.
- Combine cooked pasta and sauce mixture and top with feta cheese. Serve immediately.
Bean Enchiladas with Cheese
Say goodbye to heavy, unhealthy enchiladas drowning in processed cheese and meat. This delicious, filling, veggie alternative is sure to please.
Ingredients:
Enchiladas:
- 1 Tbsp coconut oil
- 1 onion, diced
- 4 garlic cloves, rough chopped
- 1 red bell pepper, diced
- 1 small yam, diced small
- 1/2 tsp salt
- 1 cup corn (canned or frozen will work)
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp dried oregano
- 1 14 oz can black beans rinsed, drained
- 1/4 cup chopped cilantro
- 2 cups enchilada sauce (ingredients below)
- 8 x 8-inch corn tortillas
- 2 cups grated mexican-blend cheese
- Garnishes: sour cream, avocado, and hot sauce
Enchilada sauce:
- 14.5 oz can fire-roasted diced tomatoes, undrained
- ¼ cup water
- 2 Tbsp olive oil
- 1 tsp apple cider vinegar
- 2 tsp chili powder
- 2 garlic cloves, diced
- 1 tsp cumin
- ¼ tsp chipotle powder
- 1 tsp sea salt
- 1 tsp dried oregano
Instructions:
- Preheat oven to 400 F.
- Add all ingredients for the enchilada sauce to a high-speed blender and blend until smooth. Set aside.
- While the oven is preheating, heat oil in a large skillet over medium-high heat and cook the onion until soft. About 3 minutes.
- Turn heat to medium and saute yams, garlic, bell pepper, and salt until yams are tender. About 8 minutes.
- Add corn, cumin, coriander, oregano, and black beans to the pan and cook for 3 more minutes until ingredients are warm and well-combined.
- Stir in ½ of the cilantro.
- Grease a 9×13 pan with coconut oil and spread ½ cup enchilada sauce in the bottom of the pan.
- Assemble enchiladas by scooping ½ cup filling into the tortilla and topping with a sprinkling of cheese. Wrap tightly and place the folded side down in the prepared pan to prevent enchiladas from falling apart during cooking.
- Repeat with remaining tortillas.
- Pour remaining sauce over enchiladas and top with cheese.
- Cover loosely with foil and add to the oven for 20 minutes.
- Remove foil and cook for an additional 7-10 minutes.
- Tent with foil and let stand 10-15 minutes before serving.
- Top with remaining cilantro and serve with sour cream, hot sauce, and any other desired toppings.
-Susan Patterson
