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Vegetarian Meals

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30 minutes vegetarian meals are easy to prepare and they taste great also. In this article I have carefully selected vegetarian meals that will just take 30 minutes of your time, they are very easy to prepare.

I’m preparing three vegetarian meals and some of the items that I am preparing can actually be mixed and matched and you can create new meals already prepared.

So my goal today is to get everything. So like you would cook it when you’re actually going to have it but have it every 30 minutes because on the menu today are black bean burgers.

It’s a great way to Use of Avengers I have in my fridge and if you have really picky eaters is a great way to get some extra vegetables in their meals.

 

30 Minutes Vegetarian Meals

And if you’re not a vegetarian and you guys do things like Meatless Mondays, it’s a great option like meat lovers and vegetarians seem to like these Burgers. So it’s a great option for you.

Number two easy vegetarian stir-fry. So I’m going to program all the ingredients but not put them together until I’m actually ready to eat as you can give it a quick sauté right before you eat it.

Having the ingredients separate makes it easy for you to create new meals from all things that you’ve grabbed.

The third dish is going to be a tofu or paneer dish soup in your like an Indian cheese. It doesn’t really melt when it gets hot.

I’m going to show you guys all of it, but let’s get started. So I’m going to get a bunch of stuff on the stove and a bunch of stuff going.

So I’ve got some rice boiling on the stove that is going to be for our stir-fry a little later on but first I’m going to do for the bean burgers.

 

Read also: Meals Under 200 Calories

 

1. Black Beans Burgers

30 Minutes Vegetarian Meals
Black Beans Burgers

I’ve got canned black beans any brand will do, I’ve got some organic ones that I picked up for like a regular size can like this is 398 Mmm, this one is 540 usually like with 540.

Can I make about four Burgers meal? You can make it any size you want because you’re using the burgers yourself. They are pretty heavy. So they don’t actually have to be especially if you’re making a lot for kids.

They’re having God’s black beans over bread crumbs and like if you want to throw an egg in there to help the burgers stay together.

You can add pretty much everything anything you want so you don’t have to become that big I’m gonna say for like you can make it before so today. I might go Is with these two to make it eat burgers. So the recipe is super simple.

 

Method of preparation

  1. I’m going to chop up any vegetables I want. So in this case, I have zucchini and bell pepper. I do sometimes throw some spinach and it does make the burgers great but the kids are told that their helpers and momentum into the Incredible Hulk and they have never complained throw in some garlic and ginger.
  2. You can join any other spices that you want. I threw a little bit of salt as well and blend all of that together and I make sure it becomes a little bit thick and harder to blend properly in your food processor or blender or whatever you’re using.
  3. And so what I like to do sometimes is added some avocado oil, some olive oil any kind of healthy oil that you have on hand just a little bit of it to make the mixture a little bit thinner.
  4. Once that’s all done. I probably make sure I make sense of bread crumbs. I just eyeball it to really add enough that the measures permit affect my patties.
  5. Pretty well, so it’s easier to cook them to follow our little bit more easily. I mean if you add a whole lot of our bread crumbs and that won’t happen, but I’m trying to limit the number of programs in the burgers just to keep them soft.
  6. If you’re in a really big Crush you can actually be put in the freezer like even for 10 minutes and then offer them up enough to make them ready to conquer. So I’ve got the burgers in the fridge.

 

Read also: Vegan Grain-Free Meals

 

2. Easy Vegetarian Stir-fry

30 Minutes Vegetarian Meals
Easy Vegetarian Stir-fry

The rice is cooking for the stir-fry. And what has got to do is get you the base for the server so the veggie stir-fry super simple. It’s going to be chickpeas mixed with vegetables.

Now you can add or modify this any way you want but a better way to do this than will how I had been doing in the past is to actually keep all your ingredients separate until you’re ready to eat it.

That way if you want to make a different dish but those mixed vegetables you can or a different dish with the rice or a different dish.

We put the chickpeas or throw them on a salad or something. It’s all separately washed or cooked and ready in the fridge. So I’m using these frozen vegetables here from Costco is just any stir-fry blend is fine.

You can use fresh vegetables if you won’t take a little bit more time to practice have to chop the vegetables. This is what I had on hand and it’s easy for me.

I would love one day to do everything. You know the completely fresh I can’t right now. So this is how I’m doing it.

 

Method of Preparation

  1.  Firstly, those are cooking up. I’m going to add some garlic and salt and stuff to them but these chickpeas again playing chickpeas in a can I’m going to wash them and put them in a container in the fridge. So I always have them ready.
  2. So one great thing that I love about having beans already washed in the fridge is that it’s something easy to throw into a salad. You know, I know it seems silly that you could just open the can wash them anytime.
  3. I don’t know if I’m just lazy but sometimes that extra step can make me reach for something that’s already ready or easier or that requires no prep work again.
  4. As I said, I don’t know if I’m just lazy. I just like to have all the things ready. It would just make picking up a whole food Choice a little bit easier than say getting a bowl of cereal which has to be something.
  5. I love to do it. Here’s a little sneaky reason why I wanted you guys to keep the rice and vegetables and everything separate when you do your meal.
  6. So this is a better chicken sauce suitable for vegetarians. So the sauce itself does not contain any meat but a great to do with this is to either put tofu in it or put in paneer.
  7. So Indian cheese, you can get in most grocery stores. You literally just cut it up and put it in and it’s the most amazing meal.
  8. Now sometimes I’m in the mood for a little bit more junk food meal and honestly when you go to an Indian restaurant, so if you’re not Indian and you don’t need any food.
  9. You only eat in even restaurants and the food, they treat is like the junk food version of the Indian food that you would make it home.
  10. So everything’s really creamy and buttery and that’s definitely not How I cook regularly in my home you always have the cravings for that really good like Shahi paneer, which is like a vegetarian version basically a butter chicken.
  11. So I love to grab this sauce for the days. When I do feel like a little treat not only will you save money making it at home.
  12. You can kind of control the ingredients a little bit too. So all you do is put this bottle empty it into a pan and heat it up and throwing the paneer and just let it cook for a few minutes.
  13. If any is just cheese so you don’t really even have to cook it that long. You’re just kind of mixing it together and that’s all so that makes a great meal.

 

Read also: Best 5 No Cook Camping Meals

 

3. Tofu

30 Minutes Vegetarian Meals
Tofu

What I’ll do in preparation may be making a healthier version of tofu. So today I have Sriracha tofu. There just happens to be what I have.

But if you buy regular tofu and saute to cook it up and have it ready in your fridge. Not only can you add it to this stir-fry.

You can also add it to this butter chicken sauce. But if you buy a bag of salad or you prep the sell it at your house throwing tofu on and again, the chickpeas are also several you could throw those on if one day for breakfast you feel like having eggs.

Vegetables these vegetables because they’re separate you can cook scrambled eggs into it or you can take a tortilla or wrap and take some chickpeas or some tofu or some brunette and add to the vegetables with maybe a few other things interrupt.

So once it’s cooked, I’m going to put it in a container again have it ready in the fridge.

So whatever my heart desires at the time I make sense or together in a pan and I have a clique complete meal with like healthy ingredients are into the veggies are done cooking here.

They look great in the same frying pan in the interest of not having to wash 6 million dishes. I’m going to cook out the tofu.

 

Method of Preparation

  1. Cooking tofu just requires a little bit of either cooking oil or a little bit of avocado oil. I don’t think I actually put anything because I put avocado oil.
  2. I’m going to coat the vegetables and we just need a couple of minutes on each side. You’re really just looking in through. I’m going to put it on medium heat and get that desk.
  3. The rice is also done cooking is like really simple Uncle Ben’s converted Crown right? It’s not so complicated. It takes 20 minutes from the time that it boils.
  4. I find that turns out perfect every time so there it is perfect every time.
  5. So while this is cooking, I’m going to go check on my burgers that are in the fridge. Alright, so there we go. I’m going to flatten these out a little bit put a layer of wax paper between each one and stick them in the freezer because I’m not using them till later this week.
  6. And I think I would like them better if they were being cooked some Frozen as opposed to in the fridge for a couple of days. So the burgers are all Kind of graphic over.
  7. The only reason for the wax paper is really just to keep them from sticking they’re going to be in this airtight container anyways, and I’m going to stick them in the freezer full disclaimer.
  8. I’ve never Frozen these Burgers, but from what I read when I got the original recipe, which I modified quite a bit from the time.
  9. I found that recipe is that they do freeze really well and they’re easy to take out and cook.
  10. So let’s hope that’s true tofu is also down. As I said, it’s just a couple of minutes aside. I flip them once in between on like medium to low heat you can tell like it’s I mean.
  11. It’s tofu just as we cooked through that’s all and as soon as this is cooled a bit. I’ll get this in a container as well.
  12. I think it would have taken me 30 minutes an hour so most of the cleanup was done as well. I have like one-pot left to clean but everything else is washed as well while the things are cooking.
  13. I also want to mention to cook the team Burger. So stir-fries are pretty simple, you know Sprint up and you stir it at any like extra seasoning or stir fry oil or whatever that you want and you cook it and how you like it.
  14. So that’s pretty simple for the burgers you’re going to cook them on the stovetop on medium heat add a little bit of cooking spray or cooking oil in the pan before you do it.
  15. I usually end up cooking them. I’m going to see about 10 to 12 minutes. So like a couple of minutes per side.
  16. They just have to be heated through and there is no meat or eggs or anything in them. They’re vegan the way I need them.
  17. So just make sure they’re heated through and then I like to melt some cheese on top which would not make them vegan but does make them delicious.
  18. So that’s all I have them. So let me show you everything we got done today.

Alright, so we’ve got Sriracha tofu brown rice, chickpeas stir-fried veggies and they have some garlic in there. We’ve got the black bean burgers full of veggies as well.

We’ve got some chopped up the need and then we’ve got this Butter chicken sauce, which is just like an extra like kind of fun meal.

So basically in my head, the ideas I have for meals are that you can have a burger with a side of veggies. If you want it.

You could do a stir-fry with the veggies the rice and the chickpeas if you wanted or you can add the trophy if you want instead of the chickpeas.

You can add both you can also actually add the Bonito if you wanted to the stir fry, all you have to do is put it in a pan and cook it just the way you would heat this through and just make sure that they’ve been here is heated through as well another meal that you can

And make us a bonus as like a fun kind of thing is to have the butter chicken sauce with the panade and eat it with the rice.

So there’s a lot of Versatility in these few basic things. Like literally, it’s only six things plus this saw seven, and I can think of at least five or six meals to make with this now.

I didn’t make huge batches, you know. I didn’t make huge batches because I don’t want anything to go to waste and I’m just kind of getting back into meal planning.

I’m gonna have to see how much ever we have everything I need so that things don’t get wasted.

 

Conclusion

These 3 simple easy vegetarian meals are quite simple and taste great. They are carefully chosen for you. Apart from the taste they are very healthy and save time.

You can actually make 5 to 6 different meals from it also. Why not try these wonderful recipes out cause you won’t regret preparing them as a vegetarian.

Easy low calorie vegetarian meals are vegetarian meals that are low in calories. They taste great and are also very simple to make. These meals are packed with proteins and fewer calories suitable for vegans.

 

Easy Low-Calorie Vegetarian Meals

They are also healthy meals and don’t take much time to prepare. Read on to know more and how to prepare them. Below are the easy low calorie vegetarian meals:

 

Read also: Best Mountain House Meals

 

1. Creamy Tomato Lentil Stew

Easy Low Calorie Vegetarian Meals

So the first recipe I’m going to share with you guys is a creamy tomato lentil stew. It is super delicious. It’s Hardy, It’s filling it’s awesome.

 

Method of preparation

  1. So we’re going to get started by chopping up a sweet potato. Now you can use a potato or sweet potato pie sweet potatoes are superior. So therefore I am cubing a large sweet potato.
  2. Next, we are going to peel and chop 3 medium-sized carrots. Next, I’m going to chop up ahead of broccoli as well to add to the stew. That’s also diced half an onion. And once we have all those veggies chopped, we can take an oil.  I’m going to use avocado oil.
  3. And we are going to add one tablespoon of that into a large pot. We’re going to heat that up on medium-high heat. And once that oil is heated. Let’s add in our diced onions. We’re going to cook that for a couple of minutes until the onions start softening.
  4. And then we’re going to add one tablespoon of minced garlic. So maybe that’s about like I don’t know three or four cloves of garlic. You can add in like six cloves seven cloves. I mean, you know, the more garlic the better.
  5.  So we’re going to add the garlic and then let’s add in our sweet potato and our carrots and then let’s also add in our broccoli. And then we’re going to add in some organic red lentils. I’m going to add one cup of these red lentils next. I’m going to add two cups of this creamy tomato basil soup.
  6. This is a vegan creamy soup that is already made and this is just a little hack to make our lives easier because you don’t have to do too much to this whole thing in order to make it taste really good because you’re using a ready-made soup, but we’re also going to add in one cup of these drained tomatoes and then that’s also going to you know to allow for extra flavoring and I should have deliciousness.
  7. Now let’s add in 3 cups of water and we’re going to mix everything together. And this part is optional, but I really love adding pasta to my soups and stews and I chose to add this one here.
  8. This is a chickpea-based pasta. So basically it’s higher in protein than other traditional pasta. So it’ll keep you fuller and it’s just great. I love adding pasta to my soup and this is kind of like a bit of a healthier way of doing so I added one serving of that into this,  I’m going to mix that well.
  9.  So we’re going to cover this up and bring this mixture to a nice boil and once it comes to a boil. I’m just going to add some final touches.
  10. So we’re adding in a pretty generous amount of salt. We’re also going to add about 2 tablespoons of nutritional yeast. This part is optional. But I mean, is it really optional? Not sure we’re also going to add in one tablespoon of Basil dry basil and then mix it. So at this point, we just let this cook.
  11. So basically we have the heat on about medium and I like to cook for Say about 15-20 minutes or until the sweet potatoes and carrots are cooked through now you want to check up on it because it is going to thicken up it’s going to thicken up like so because we’ve added some things to thicken it up like the lentils and also the pasta so obviously you can decide how thin you want the mixture.
  12. I decided to add one more cup of creamy tomato soup and then another cup of water. I still wanted it to be thick like a stew but I didn’t want it to be super thick so you can kind of adjust how much water or how much extra liquid you want to add to the soup or stew depending on how thick you want it.
  13. All right. Let’s throw it into a bowl. Let’s throw it into a bowl and make it look nice and fancy. And to make this look a little bit more presentable.
  14. We are going to add a little bit of parsley on top totally optional of course, and we’re also going to top it with a little bit of vegan. And there is the creamy delicious tomato lentil soup or stew.

 

Serving

six servings

 

Nutritional Estimates

  • The approximate calories are 301 calories per serving
  • 49 grams of carbs
  • 16 grams of protein
  • 4 grams of fat.

So obviously, this is pretty low in calories. I would definitely add in maybe a piece of toast with avocado Maybe. Or even you know, eat it with a side of salad or something. But either way, I hope you enjoy it it’s really yummy. It’s really flavorful. And yeah, hope you like it.

 

Read also: Whole30 Crockpot Freezer Meals in 90 Minutes

 

2. Chickpea Salad

Easy Low Calorie Vegetarian Meals

For our second recipe, we’re going to be making some chickpea salad. Coconut crabs are super yummy. Let’s get started.

 

Method of preparation

  1. So first we’re going to start by chopping up one stalk of celery basically dicing the celery as best as I can. And we’re going to be using one can of chickpeas AKA garbanzo beans. We’re going to drain it. We’re going to rinse it. And then let’s add it into a nice food processor.
  2. Now you can mash it with a fork, mash it with a masher or use a food processor for me this is the easiest way, especially when you have quite a bit. I just like to throw it in a food processor pump it a few times and there you have it.
  3. Let’s add the mashed-up chickpeas into a large bowl. Now we’re going to add in one tablespoon of tahini and that’s going to give it a nice creamy consistency I would normally use a vegan Mayo but I wanted to try something a little bit healthier and different and this was delicious as well.
  4. So now we’re going to add one tablespoon of lemon juice and 2 tablespoons of Dijon mustard. Half a tablespoon of maple syrup or agave nectar and then let’s also add in our chopped-up celery. And we’re also going to add about one cup of chopped parsley as well.
  5. And to season I’m going to add half a tablespoon of garlic powder and 1/4 teaspoon of salt and then let’s mix that well that makes our delicious chickpea salad. And also to add into the rabbi wanted to add some grated carrots are these even considered graded or just thinly sliced carrots?
  6. I’m taking a julienne peeler and basically thinly slicing the carrots just peeling the carrots using a very handy peeler, of course, you can add in some other Fresh Veggies if you’d like, and nowhere is the magical ingredient. This is the Thrive Market organic coconut crabs. I was actually really excited to try these and these are basically gluten-free wraps and are made of coconut how cool is that?
  7. Then you just kind of fill it up as you would a wrap. So that’s what I’m doing here. I’m starting out with a bit of romaine lettuce, and then we’re going to add in the carrots and we’re also going to add in that chickpea salad mixture. And then you can kind of just roll it and it kind of stays together
  8. . But I also decided to kind of fold it up on the sides as well so that we’re actually creating a rap. But you can just roll it and it actually sticks together really well, I was surprised and there it is.
  9. That’s how you make it and I think you can actually toast these two so that they kind of Stay Together better. So yeah, there it is how cute they’re kind of more like wraps kind of like rice paper wraps.
  10. That’s what it reminds me of but they have that subtle coconut flavor and it’s actually really tasty it went fantastic with this should be solid so good.
  11. So I ended up making five wraps in total. So five of those coconut wraps.

 

Nutritional estimates

  • 206 calories per wrap
  • 25 grams of carbs
  • 8 grams of protein
  • 7 grams of fat.

I would probably eat about two or three of these wraps. So yeah, it’s up to you how many you eat you might be able to finish all five. I don’t know. Who knows either way there it is. I hope you enjoyed it.

 

Read also: My Metabolic Meals Review

 

3. Stir-fried Noodles

Easy Low Calorie Vegetarian Meals

Last but definitely not least we have stir-fried noodles and noodles with fishing-free tuna. Super delicious. Let’s get started.

 

Method of preparation

  1. So for the rice noodles, I’m going to be using these brown pad Thai rice noodles. I’m going to be using one serving according to the packaging which is about 2 ounces or 56 grams. So let’s cook that up according to instructions.
  2. Not only are we using rice noodles, but we’re also going to use zoodles. So zoodles are going to help add more vegetables to bulk up our dish and yeah make things a little bit more interesting.
  3. So we were to make my zoodles I’m using my handy dandy julienne peeler, but of course, if you have one of those labels doodle spiral things. Okay, can also slice them up to do whatever you want. So some people would probably just do the zoodles, but I’m not a fan of that. I like to mix in the actual noodles.
  4. So this is one way that you could kind of lighten up a dish without completely just using zoodles. Okay, because that’s no fun actual noodles, but you can do like maybe half the noodles and half the zoodles.
  5. So there we go, we have half a zucchini into zoodles and now into our pan, we’re going to use that avocado oil. Once again, we’re just going to use one teaspoon of avocado oil. We’re going to heat that up in the pan on medium-high heat and then let’s add in some thinly sliced onions.
  6. I’m using 1/4 of the red onion because that’s what I have. We’re also going to add in one teaspoon of minced garlic and then let’s cook that up a little bit. If it starts to stick a bit, you can just always add in a little splash of water. So once we’ve cooked that up for a couple of minutes we can add in our zucchini noodles/zoodles. I do want to cook them up because it’s just better.
  7. It’s just better, so let’s just cook that up a little bit as you can see. I’ve also added in some chunks of the zucchini as well because ain’t nobody gonna waste it. Okay, let’s not waste any zucchini. So we just cook that up ever so slightly and then we can add in our finished rice noodles.
  8. To flavor Use coconut amino. If you haven’t tried coconut amino, you must try it is so delicious. It’s so good. It’s like a sweet soy sauce kind of and sometimes I prefer using this over soy sauce because it’s so good. So when you use one and a half tablespoons of coconut amino, One tablespoon of rice vinegar, half a teaspoon of garlic powder, 1/4 teaspoon of ground ginger, and let’s mix that well and let’s cook it until everything is cooked.
  9. Just cook it until it’s all cooked, that’s all you got to do. And once everything is cooked. You can turn off the heat and then let’s add 1 teaspoon of toasted sesame oil. This is optional but it’s delicious. So I would add it. I would definitely add it.
  10. And the final important touch we’re going to add in a package of this good catch fish free. Tuna. And this is basically a vegan tuna, and it’s definitely the best vegan. Tuna. I’ve tried I love it. It’s a great way of adding protein to your dishes. It’s very very convenient and I thought it would go really well with this rice noodle dish and I was right alternatively.
  11. You could also add a chickpea instead of the fish-free tuna or any other vegan protein of your choice, but I went for this because I mean it’s tasty. Okay, it’s very tasty and it is time to Plate our delicious rice noodles/zoodles.
  12. The dish we’re going to top with one stalk of a green onion is optional but highly recommend it of course guys, what else is new? Let’s add some toasted sesame seeds.
  13. Each is on top as well. And there you have it. This is so good guys. Seriously, you have to try it and add the zucchini noodles. Definitely adds more volume to the dish without adding in lots of extra calories. And also you are adding in some extra vegetables.

 

Nutritional estimates

  • 464 calories
  • 20 grams of protein
  • 59 grams of carbohydrates
  • 18 grams of fat.

 

Conclusion

Low calories vegetarian meals are very easy to make and taste delicious also. They are packed with proteins, carbohydrates, fats, and fewer calories compared to normal meals. These meals are so fast and easy to make and you should try these recipes and cause I know you will like them.