If you are running out of light, healthy, and delicious vegetarian dinner ideas, then we got your back. Today we are sharing with you three vegetarian dinner recipes, which are absolutely easy-to-make. Burgers, a pasta dish, and a salad are all you need to get through a tiring week. You can eat each of them as a meal or serve them altogether on a lovely dinner with family or friends.
1. Easy Double-Bean Burgers
This recipe takes about 45 minutes to make. Serves 6 burgers.
• 1 (15-oz) can of black beans, drained and rinsed
• 1 (15-oz) can of cannellini beans, drained and rinsed
• 3 tbsp chopped fresh cilantro
• 4 garlic cloves, minced
• ½ tsp smoked paprika
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp pepper
• 1 large egg + 1 large egg white, lightly beaten
• ½ cup of panko bread crumbs
• 3 tbsp olive oil
• ⅔ cup of sour cream
• 1 avocado, chopped
• 10 basil leaves, chopped
• ¼ tsp salt
• ⅛ tsp pepper
• 6 whole grain buns, toasted
To make the bean patties, mash the beans using a potato masher in a large mixing bowl.
Add cilantro, garlic, paprika, onion powder, salt, and pepper, then mix well.
In a separate bowl, whisk together eggs, olive oil, and panko breadcrumbs until you get a smooth paste.
Add the egg mixture to the bean mixture and mix well.
Divide the bean mixture into 6 and form each portion into a pattie.
Cook the patties on a pan over medium heat for 5 minutes on each side.
To make the avocado basil cream, put the avocado and basil in a food processor.
Blend until combined, then add sour cream, salt, and pepper.
Blend until smooth.
To assemble the burger, put a bean pattie on the bottom half of each bun.
Spread avocado basil cream on top of each pattie, then cover with the top half of the bun.
2. Kale Walnut Pesto and Blistered Tomato Pasta
This recipe takes about 30 minutes to make. Serves 4.
• 1 pint of cherry tomatoes, halved
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp pepper
• 1 pound of brown rice pasta
• 8 kale leaves, stems removed
• 10 basil leaves
• ¼ cup of raw walnuts
• ¼ cup of grated parmesan cheese
• 3 cloves of garlic
• 1 tsp salt
• 1 tsp pepper
• ½ cup of olive oil
• parmesan cheese
To make the blistered tomatoes, mix cherry tomatoes, olive oil, salt, and pepper in a bowl.
Transfer the seasoned tomatoes to a baking sheet lined with parchment paper.
Bake in the oven at 425F for 15 minutes.
Meanwhile, cook the brown rice pasta according to packet instructions.
To make the kale walnut pesto, put kale leaves, basil leaves, walnuts, parmesan cheese, garlic, salt, and pepper in a food processor.
Pulse just until the ingredients are coarsely chopped.
Drizzle olive oil while blending until you get a smooth pesto.
In a serving dish, mix pasta and pesto.
Top off with the blistered cherry tomatoes and grated parmesan cheese.
3. Kale Salad with Meyer Lemon Vinaigrette
This recipe takes about 10 minutes to make. Serves 4.
• ¼ cup of apple cider vinegar
• 3 tbsp freshly squeezed Meyer lemon juice
• zest of 1 Meyer lemon
• 1 tbsp sugar
• ¼ cup of olive oil
• 4 cups of chopped kale, soaked in water, massaged and rinsed
• ½ cup of chopped pecans
• ¼ cup of crumbled goat cheese
• ½ cup of cooked quinoa
• 1 avocado, diced
To make the Meyer lemon vinaigrette, simply whisk together apple cider vinegar, lemon juice, lemon zest, sugar, and olive oil in a small bowl.
In a large bowl, mix together kale, pecans, goat cheese, cooked quinoa, and avocado.
Pour the vinaigrette into the salad and toss well.
Ideas And Tips:
For the veggie burger, you can also use white beans, pinto beans or chickpeas. You can even substitute the buns with Portobello mushrooms.
If kale is not available or quite expensive in your area, you can use spinach, watercress, arugula, collard greens, mustard greens, Swiss chard or mixed salad greens.
Aside from walnuts, you can use pine nuts, almonds, cashew nuts, sunflower seeds or pecans.
images – https://www.youtube.com/watch?v=e8ODCPpYFQE>