Yes, there are thousands of vegetarian recipes out there to try. But when it’s a Tuesday night, you’re time poor and your body is craving a heavy dose of nutrients, scrolling through pages of recipes can feel like a waste of time. And more often than not, you’ll end up buying take out instead. In case you missed it, we set up a secret Facebook group recently, a central destination for questions and discussions to take place about the things we’re most passionate about. So when our group publisher, Alison Rice, was looking for vegetarian, weeknight inspiration, we were all blown away by the healthy recipes that our e-friends make regularly.
Below, you’ll find easy recipe ideas to make next time you’re drawing a blank, as well as easy vegetarian substitutes you can make if you’re wanting to cut down on your meat intake.
RB: "I love cooking tofu (or haloumi) in sweet soy sauce and putting it in stir fries or wraps with avocado and salad. Or, I love making Mexican food, like tacos with mushrooms to replace the mince. You can also buy protein pasta which is easy to throw some sauce on. I get one that’s made from edamame and it’s 40 percent protein."
ST: "I also make a lot of Mexican with very finely chopped eggplant and mushroom. In fact, we tend to make a a big vegetarian base (like a ragout but with eggplant, zucchini and sometimes mushroom instead of meat) that you can freeze/use in different ways throughout the week because I hate cooking."
GY: I have a few go-to meals I love! Firstly, sweet potato mash with coconut oil, with some more veggies or quinoa. I also love chickpeas cooked with paprika, cumin, and a few other spices that you can throw on top of a salad. And also, cauliflower fried rice, with soy sauce, peas, corn, shallots, eggs. This one is so easy!"
BD: "I’m a fritter fiend! Zucchini and haloumi, corn and zucchini, carrot and lentil. I think pretty much anything tastes good in fritter form with coriander. A fritter’s best friend is baked sweet potato fries with garlic, cumin and paprika. You can freeze both in batches too. (I also use the sandwich press at work to get the fritters crisp again!)"
KK: "The Minimalist Baker has lots of good recipes. I like the coconut red curry, and it's easy to make a big batch then heat it up throughout the week."
RH: "Field mushrooms, cooked in a little coconut oil with a few herbs, and a bit of wine. Paired with the Cole's black rice in a packet. It takes 10 minutes, and I make extra. People think I am a culinary master."
NS: "Dal is my favourite vegetarian recipe. It’s a little trickier to make—there’s many different spices, and quite specific methods—but it ends up costing only a few dollars for an entire pot (perfect for when you're hanging for pay day). t freezes easily, and it’s packed full of gut-goodies like lentils, and turmeric."
EA: "I make lentil bolognaise a lot! Just sub out mince for soaked and rinsed lentils. I also made vegan burrito bowls! I’ll do onion, black beans and capsicum on a bed of brown rice, spinach, and a little avocado."