Our healthy vegetarian recipes have all been made from scratch and tasted tested. Most have an incredible array of flavors and from a variety of ethnicity. Enjoy our healthy vegetarian recipes and keep on cooking! Cooking from scratch is the healthiest thing you can do for good nutrition.
This Indian style recipe is made with an Instantpot and is full of traditional Indian spices. I added Swiss chard, and you really add any veggies you want into this recipe, along with doubling the heat with extra jalepeno and cayenne if prefered. If you want a boost of protein, tofu can be added as well. This recipe is prepped and cooked in under 30 minutes, making it a quick dish for those busy weeknights. Enjoy!
This Thanksgiving stuffing has a lighter texture than the traditional moist stuffing served on the holiday. Still packed with all the goodies and flavor that you would expect on the holiday. A nice change and something that I would repeat on Turkey day!
Nothing is better when you can find a quinoa recipe that is easy and delicious. I mean super easy! This is another recipe using an Instant Pot. If you have not grabbed one of these yet, you are missing out. This pot makes a ton of recipes super fast with respectable flavor. This recipe is for Latin quinoa and has a good bunch of fiber in it, thanks to the black beans. Lots of good nutrients as well. Enjoy!
Another Instant Pot recipe. This Lentil soup is vegetarian and incredibly healthy. It has to be the easiest recipe I have ever cooked. Simply chopped up some veggies and throw them in the pot. You dirty a knife, a cutting board, and the pot. Mine turned out to be more of a stew consistency vs. soup, but a little added water or stock can remedy this if you wish.
If you like soups, here is another great recipe.
This is an Indian dish that is vegetarian and prepared in an Instant Pot.
Spicy Peanut Rice Noodle Bowls with Curried Peanut Sauce Dressing
Great Vegetarian dish.
Servings: Yield: 4-6 servings Source: joanne-eatswellwithothers.com
For the peanut sauce:
1 tbsp vegetable oil
2 Thai or jalapeno chiles, seeded and minced
3 garlic cloves, minced
1 tbsp grated fresh ginger
1½ tsp Thai red curry paste
½ cup water
⅓ cup creamy peanut butter
3 tbsp seasoned rice vinegar
2 tbsp soy sauce
1 tbsp sugar
For the peanut noodle bowls:
1 cup shredded carrots
2 tbsp seasoned rice vinegar
12 oz rice noodles
3 tbsp vegetable oil
2 cups frozen edamame
4 cups shredded red cabbage
⅓ cup dry-roasted peanuts, chopped
2 tbsp torn fresh Thai basil
To make the peanut sauce, heat the oil in a medium saucepan over medium heat. Stir in the chiles, garlic, ginger, and curry paste. Cook until fragrant, about 30 seconds. Mix in the water, peanut butter, vinegar, soy sauce, and sugar. Bring the mixture to a simmer and cook until slightly thickened, about 2 minutes. Set aside.
To make the peanut noodle bowls, combine the carrots and rice vinegar in a small bowl and set aside.
Place the noodles in a large bowl and cover with very hot tap water, stirring to separate them. Let soak until soft, about 20 minutes. Drain noodles.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the edamame and cabbage. Cook until the edamame are warmed through and the cabbage is starting to wilt. Remove from the skillet to a bowl and set aside.
In the same skillet, heat the remaining 2 tbsp of oil over medium heat. Add the noodles, 1¼ cups water, and the peanut sauce. Cook until sauce has thickened and noodles are coated in it, about 1 minute.
Toss the noodles with the carrots, edamame, and cabbage. Divide into serving bowls and top with peanuts and basil. Serve with lime wedges to garnish.
This is the tortilla that earned my endorsement many years ago. They are raw, and need to be browned in a skillet, but the end result is a much more flavorful tortilla. I actually will eat one plain while cooking the rest.
Outside of the flavor, the best part is that there is only 5 ingredients in these, with no preservatives. Once opened, they will grow mold after several days….a great sign that you are eating real food!
Two thumbs up from me!
West African Sweet Potato Soup
1 large onion, chopped
1 cup chopped celery
2 tablespoons minced fresh ginger
1/8 teaspoon hot pepper flakes, or to taste
4 cups peeled chopped sweet potatoes
3 cups water
3 cups low sodium tomato juice
1 cup natural, low sodium peanut butter
1/4 cup chopped parsley or cilantro
Heat 2-3 tablespoons water in a soup pot and water saute onions and celery until tender.
Stir in the ginger and hot pepper flakes and saute for one minute. Add sweet potatoes and
water, bring to a boil, cover, reduce heat and simmer until potatoes are very tender, about
Stir in tomato juice and peanut butter. Working in batches, blend the soup in a high-
powered blender. Return to the pot, add the parsley or cilantro and reheat.
Recipe from DrFuhrman.com
I often get asked what I eat for breakfast, so here it is. I like to sleep in, so I do not spend a lot of time cooking a breakfast, but instead drink a smoothie in my car on the way to Sensible Fitness. Here it is:
~ 1 scoop of whey protein powder (greek yogurt works too)
~ some chia seeds, or flax seed powder (essential fatty acids)
~ chunk of ginger (anti-inflammatory properties)
~ splash of tart cherry juice (antioxidants)
~ serving of ever changing fresh fruit
~ as much baby kale or spinach as I can pack in
~ kefir is my liquid of choice (pro-biotic)
Does it taste great? Well, it is not bad. My primary concern is nutrition and not taste. Many people load their smoothies with fruit, which tastes great, but also overdoses them with sugar. You have to figure out what works for you in relation to your current lifestyle and goals.
This one is tasty, and super easy. The only thing you have to cook is the quinoa unless you want to add meat, which is optional.
Makes 4-8 servings. Can be an entree or a side dish. I doubled everything along with being very generous with ingredients of my choice and made lunch for several days.
1 cup cooked quinoa
1 cup chopped red cabbage
1 cup edamame
1/4 cup chopped red pepper
1/2 cup shredded carrot
1/2 cup diced cucumber
2 T. green onion
1/4 cup cilantro
1/8 cup soy sauce
1 T. sesame oil
1 T. rice wine vinegar
1 T. sesame seeds
1/4 t. grated ginger
1/8 t. red pepper flakes
salt and pepper to taste
Mix up the dressing, mix up the main ingredients, and mix them together. Can be eaten cold or warm.
This recipe comes from our client Kim Lyon, who is a very health concious person, but jokingly says it was even loved by her husband. Did I word that carefully enough?
1/2 pound beets
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoon minced chives, mint or parsley (or a combination)
Salt to taste
Leaves of 1 romaine heart
1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.
Yield: Serves four.
Chickpea Tuno (as in “no tuna”) Salad.
Chickpea Tuno Salad
3 cups cooked chickpeas or 2 (15 ounce) cans no-salt-added or low sodium chickpeas, drained
1 cup raw almonds
2 tablespoons lemon juice, or more to taste
1 teaspoon kelp granules
1 (12.3 ounce) package firm lite silken tofu
3 tablespoons white wine or champagne vinegar
1/2 teaspoon dry mustard powder
2 tablespoons nutritional yeast (some people skip this)
3 teaspoons Dijon mustard
2 medium celery stalks, diced
4 green onions, minced
1/3 cup red bell pepper,minced
3/4 cup frozen peas, thawed
freshly ground black pepper
In a food processor, pulse the chickpeas and almonds until coarsely chopped. Add the lemon juice and kelp powder and pulse a few more times. Transfer to a large mixing bowl.
Place the tofu, vinegar, dry mustard, nutritional yeast and mustard in a high-powered blender and blend until very smooth. Add to the mixing bowl with the chickpea mixture, along with the celery, green onions, red pepper, peas and black pepper. Mix thoroughly.
Cover and refrigerate for at least 30 minutes to let the flavors mingle before serving.