Posts tagged: vegetarian lunch ideas

Philly Mushroom Melt Recipe – Vegetarian BBQ

Weekends are usually a family thing. Grilling food is one of the favorite activities done during the weekend. Here is one recipe you’d want to try with your family and friends!


• 1 green bell pepper (chopped)
• 1 red onion (chopped)
• 1/2 lb cremini mushrooms (halved)
• 2 buns
• 4 slices provolone cheese
• 1 tbsp olive oil
• 1/2 teaspoon garlic powder
• 2 tbsp steak sauce
• salt
• pepper


This recipe takes about 10 minutes to cook and prepare. Serves 2.

Create skewers by alternating green bell pepper, red onion, and mushroom.
Brush with olive oil.
Season with salt and pepper.
Place on the grill.
Cook for 2-3 minutes on each side or until they soft enough.
Set aside.

Prepare the buns.
Cut in half.
Insert slices of provolone cheese.
Add the skewers and drizzle some steak sauce.
Wrap with foil and place on the grill.
Leave it for 1-2 minutes or until the cheese is melted and the buns are toasted.

Tips and ideas:

If you want it to be a lot tastier, then you can add more provolone cheese.

Philly Mushroom Melt Recipe - Vegetarian BBQ
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The Ultimate Vegetarian Quesadilla Recipe

Quesadilla is one of the popular Mexican dishes that is loved all over the world. It is made with different filling ingredients including cheese, stuffed in between two tortilla shells, toasted, and then sliced into wedges. Stuffing and cooking corn tortillas were already popular among the Aztec people. In the 16th Century, Spanish settlers brought sheep, lambs, and cows with them, thus introducing cheese and other dairy products to the locals. The locals then began stuffing their corn tortillas with cheese. As a result, the quesadilla or “little cheese thing” was born.

Today we are making the ultimate vegetarian quesadilla. Instead of using mined or diced meat, this recipe uses mushrooms and red kidney beans. The filling is made with tasty sautéed vegetables, fresh spinach leaves, and gooey cheese mix. The quesadilla is grilled in a non-stick pan until crusty and toasty on the outside. This dish is an amazingly healthy, quite filling, and extraordinarily delicious alternative to a meat-filled quesadilla.


This recipe takes about 25 minutes to make. Serves 4.

• 3 tbsp butter
• ½ cup of sliced onions
• 2 garlic cloves, minced
• ½ tsp salt
• ½ cup of sliced mushrooms
• 1 (16-ounce) can of red kidney beans, drained and mashed
• 1 cup of frozen corn
• ½ cup of salsa
• 4 tortilla shells
• 1 ½ cups of shredded cheese mix, divided into 4 portions
• ½ cup of spinach leaves


Melt a knob of butter in a non-stick pan over medium-high heat.
Add onions and garlic, then sauté for 2 minutes.
Season with salt and stir.
Add mushrooms, then sauté for 1 minute.
Add kidney beans, corn, and salsa.
Stir-fry for 2 minutes,
Turn the heat off then transfer the quesadilla filling to a bowl.
Clean the non-stick pan using a paper towel.
Melt a knob of butter in the pan over medium-high heat.
Put a tortilla in the pan, then spread a portion of the cheese mix on top.
Spoon half of the quesadilla filling on top the cheese, then spread half of the spinach leaves on top.
Sprinkle with another portion of the cheese mix on top, then cover with a tortilla shell.
Lightly press the tortilla shell so it sticks to the filling.
Cook for 2 to 3 minutes, then flip the quesadilla.
Cook the other side for another 2 to 3 minutes.
Transfer the quesadilla to a plate.
Repeat the steps using the remaining ingredients.
Slice each quesadilla into 4 to 6 wedges using a sharp knife or a pizza cutter.

Ideas And Tips:

You can substitute butter with olive oil.

Aside from red kidney beans, you can use cannellini, pinto or black beans.

For the cheese mix, you can use mozzarella cheese, Monterey jack, Colby jack, Swiss cheese, Asiago cheese or sharp cheddar.

You can serve the quesadilla with Greek yogurt, sour cream, guacamole or salsa.

The Ultimate Vegetarian Quesadilla Recipe
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(Vegetarian) How To Make Ginger Veggie Stir Fry

Sit-fried dishes are a favorite go-to meal of people who are always on the go. They are quick and easy to make. For this recipe you can even use ingredients that you already have at home. You can savor a healthy and absolutely tasty veggie ginger stir-fry dish ready in under 30 minutes. Instead of sautéing the aromatics separately and pouring the sauce over the veggies while stir-frying, the vegetables are tossed in a ginger-soy sauce, then stir-fried in hot oil. Simpler and faster than traditional stir-frying but delicious. It is great with hot steaming rice, as a side dish to grilled or fried dishes or as a meal on its own.


• 1 tbsp cornstarch
• 1 ½ cloves garlic, crushed
• 1 tsp chopped ginger
• 2 tbsp vegetable oil
• 1 small head broccoli, cut into florets
• ½ cup of snow peas
• ¾ cup of julienned carrots
• ½ cup of halved green beans
• 2 tbsp vegetable oil
• 2 ½ tbsp water
• 2 tbsp soy sauce
• ¼ cup of chopped onion
• ½ tbsp salt
• 1 tsp chopped ginger


This recipe takes about 20 minutes to make. Serves 6.

Put cornstarch, garlic, ginger, and vegetable oil in a large mixing bowl.
Using a spatula, stir well until the cornstarch is dissolved.
Add broccoli florets, snow peas, carrots, and green beans.
Toss well to coat the vegetables with the ginger-garlic sauce.
Heat vegetable oil in a wok over medium heat.
Add the vegetables and stir-fry for 2 minutes.
Stir in water, soy sauce, onion, salt, and ginger.
Continue stir-frying for 2 to 3 minutes or until the vegetables are crisp-tender.
Transfer the stir-fried vegetables to a serving plate.

Ideas And Tips:

You can also use other vegetables such as cauliflower, long beans, bell peppers, asparagus, chayote, zucchini, baby corn, celery stalks or mushrooms.

(Vegetarian) How To Make Ginger Veggie Stir Fry
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