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It's a vegetarian kind of night🎉

One Pot Creamy Pasta

Type: pasta, vegetarian

Vegetarian: 😊

Vegan: 🙁

⏰ 25 minutes

Ingredients:

  • 4 garlic cloves, peeled & sliced
  • 7 oz (1 jar) sun dried tomatoes, drained
  • 5¼ cups (1.25L) vegetable broth
  • 1 lb penne pasta
  • 2 cups broccoli
  • 2 carrots, peeled
  • 4 oz cream cheese
  • grated Parmesan cheese
  • 1/2 tbsp vegetable oil
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt

Nutrition:

  • calories: 410
  • fat: 10g
  • cholesterol: 15mg
  • carbs: 66g
  • protein: 17g
  • sodium: 1090mg

Directions:

  • Place sliced garlic and 1 tbsp oil from sun dried tomatoes into a large pot.
  • Cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
  • Remove from heat, then add broth. Return pot to burner and increase heat to high. Cover pot and bring to a boil.
  • Once boiling, add pasta, then cover and simmer 8-10 minutes or until pasta is almost cooked but still firm.
  • Meanwhile, chop broccoli and place into medium to large sized bowl. Cut carrots in half and thinly slice.
  • Drain tomatoes and slice them into thin strips. Cut cream cheese into cubes.
  • Add vegetables, cream cheese, black pepper and salt to pasta. Stir until cream cheese is melted, then reduce heat to medium and cover.
  • Cook an additional 2-3 minutes, until vegetables are tender.
  • Top with grated parmesan and you're done!

Bean and Cheese Burritos

Type: vegetarian, texMex

Vegetarian: 😊

Vegan: 🙁

⏰ 25 minutes

Ingredients:

  • 1 can (16 oz) vegetarian refried beans
  • 1 cup salsa
  • 1 cup cooked long grain rice
  • 2 cups shredded cheddar cheese
  • 10 flour tortillas
  • Shredded lettuce (optional)

Nutrition:

  • calories: 216
  • fat: 9g
  • cholesterol: 23mg
  • carbs: 24g
  • protein: 9g
  • sodium: 540mg

Directions:

  • Preheat oven to 375°. In a large bowl, combine beans, salsa, rice and 1 cup cheese.
  • Place about ⅓ cup of mixture on each tortilla. Fold the sides and ends over to cover filling, then roll up.
  • Place burritos in a greased or nonstick baking dish, leaving some room between each burrito.
  • Sprinkle burritos with remaining 1 cup of cheese. Cover and bake for 20-22 minutes.
  • Allow to cool for 2-3 minutes before cutting and removing from pan, then it's go time!

Sunset Thai Pasta

Type: pasta, vegetarian

Vegetarian: 😊

Vegan: 🙁

⏰ 30 minutes

Ingredients:

  • 12 oz dry fettuccine
  • 4½ cups of vegetable broth
  • 1 large carrot, julienned
  • 1 red bell pepper, julienned
  • 4 green onions, thinly sliced
  • 4 garlic cloves, minced
  • 2 tbsp peanut butter
  • 2 tbsp fresh ginger, minced
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 2 tsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp vegan worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 2 tsp fresh lemongrass, minced
  • 1/2 tsp fresh chili paste
  • 1/2 tsp turmeric
  • 1/2 lime, juiced (or 1 tbsp lime juice)

Nutrition:

  • calories: 750
  • fat: 35g
  • cholesterol: 90mg
  • carbs: 60g
  • protein: 11g
  • sodium: 1600mg

Directions:

  • In a large soup pot, add all the ingredients except for the lime juice, peanuts and cilantro. Don't worry if the noodles are not fully submerged! Cover the pot and bring to a boil.
  • Stir to combine thoroughly and reduce to a simmer. Continue cooking over medium-low heat for about 10-12 minutes, stirring occasionally.
  • Next, uncover the pot cook for another 2-3 minutes, until about 1/2 inch of sauce is remaining. Remove from heat, then stir in the lime juice.
  • Allow to cool for 2 minutes, then dig in!

Black Bean Salad

Type: salad, vegetarian, vegan

Vegetarian: 😊

Vegan: 😊

⏰ 20 minutes

Ingredients:

  • 1/4 cup cilantro leaves
  • 1 clove garlic, minced
  • 8 cups mixed salad greens
  • 1/2 cup red onion, thinly sliced
  • 2 ears corn, or 2 cups thawed frozen corn
  • 1 ripe avocado, pitted and chopped
  • 2 tbsp extra-virgin olive oil
  • 1 pint grape tomatoes, halved
  • 1 (15 oz) can black beans, drained
  • 1/2 tsp salt
  • 1/4 cup lime juice

Nutrition:

  • calories: 322
  • fat: 16g
  • cholesterol: 0mg
  • carbs: 41g
  • protein: 11g
  • sodium: 406mg

Directions:

  • Place onion in a medium bowl and cover with cold water. Set aside for now.
  • Combine avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor or blender. Mix until well-blended and smooth
  • Just before serving, combine salad greens, corn, tomatoes and beans in a large bowl.
  • Then, drain the onions and add them to bowl. Pour on the avocado dressing, toss to coat and then serve to your heart's desire.

Coconut Chickpea Curry

Type: vegetarian

Vegetarian: 😊

Vegan: 😊

⏰ 25 minutes

Ingredients:

  • 2 tsp avocado oil or canola oil
  • 1 cup chopped onion
  • 1 cup diced bell pepper
  • 1 medium zucchini, halved and sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1½ cups coconut curry simmer sauce
  • ½ cup vegetable broth
  • 4 cups baby spinach
  • 2 cups cooked brown rice

Nutrition:

  • calories: 470
  • fat: 18g
  • cholesterol: 4mg
  • carbs: 66g
  • protein: 11g
  • sodium: 575mg

Directions:

  • Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini; cook, stirring often, until veggies begin to brown, 5 to 6 minutes.
  • Preparing the brown rice should take 10 to 15 minutes, so plan accordingly and make sure it is not cold when your veggies are done.
  • Add your chickpeas, simmer sauce and broth and then bring to a simmer, stirring to combine ingredients thoroughly.
  • Reduce heat to medium-low and simmer until the veggies are tender, which should only take about 4 to 5 minutes.
  • Stir in spinach just before serving to prevent heavy wilting. Serve over rice, and let the feast begin.

Veggie Party Stir Fry

Type: vegetarian

Vegetarian: 😊

Vegan: 😊

⏰ 30 minutes

Ingredients:

  • 1 cup vegetable stock
  • 1/3 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp white cooking wine
  • 2 tbsp brown sugar * packed
  • 2 tbsp ketchup
  • 1 tbsp sesame oil
  • 1 tbsp extra virgin olive oil
  • 1 cup carrots, thinly sliced
  • 3 cups broccoli
  • 1 red bell pepper, cut into thin strips
  • 1 cup snow peas
  • 1 8oz can sliced water chestnuts, drained
  • 1 15oz can baby corn, drained
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp cornstarch
  • 1 tbsp water
  • sesame seeds (garnish)
  • cooked rice or noodles (optional)

Nutrition:

  • calories: 315
  • fat: 8g
  • cholesterol: 90mg
  • carbs: 53g
  • protein: 10g
  • sodium: 1430mg

Directions:

  • Whisk together vegetable stock, soy sauce, rice wine vinegar, wine (or broth), sugar, ketchup, and sesame oil. Set aside for now.
  • Add the olive oil to a large skillet over medium-high heat, then add the carrots.
  • Cook 2-3 minutes, stirring frequently, then add the broccoli, red bell pepper, snow peas, water chestnuts, and baby corn.
  • Cook an additional 5-6 minutes, until everything is tender and heated through.
  • Stir in the garlic and ginger and cook for 1 minute while stirring gently.
  • Pour in the stir fry sauce and heat for 1-2 minutes, making sure the sauce is able to get hot.
  • Mix together the cornstarch and water. Stir the cornstarch slurry into the vegetables and raise the heat to high.
  • Heat for 30 seconds to 1 minute to thicken the sauce.
  • Serve as is, or over rice or noodles if you wish. Garnish with sesame seeds and begin the veggie party.

Tortellini Salad

Type: salad, pasta, vegetarian

Vegetarian: 😊

Vegan: 🙁

⏰ 15 minutes

Ingredients:

  • 1 package (19 oz) frozen cheese tortellini
  • 1/2 cup mayonnaise
  • 1/4 cup 2% milk
  • 1/2 cup shredded Parmesan cheese
  • 1/2 to 1 cup cherry tomatoes, halved
  • 2 tbsp lemon juice
  • 2 garlic cloves, minced
  • 8 cups romaine lettuce, shredded
  • 1 cup croutons

Nutrition:

  • calories: 252
  • fat: 14g
  • cholesterol: 17mg
  • carbs: 22g
  • protein: 8g
  • sodium: 390mg

Directions:

  • Begin by heating pot of water and cooking the tortellini according to package directions.
  • Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice and garlic.
  • Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining Parmesan to the bowl.
  • Drizzle bowl with dressing, then toss salad to coat.
  • Top with croutons and you're done! Now watch it magically disappear.

White Bean Salad

Type: salad, vegetarian, vegan

Vegetarian: 🙁

Vegan: 🙁

⏰ 10 minutes

Ingredients:

  • 2 cups mixed salad greens
  • 1/2 chopped cucumbers
  • 1/2 cup halved cherry tomatoes
  • 1/3 cup canned white beans, drained
  • 1/2 avocado, diced
  • 1 tbsp red-wine vinegar
  • 2 tsp olive oil
  • ¼ tsp kosher salt
  • ground pepper, to taste

Nutrition:

  • calories: 360
  • fat: 25g
  • cholesterol: 5mg
  • carbs: 30g
  • protein: 10g
  • sodium: 322mg

Directions:

  • Combine greens, veggies, beans and avocado in a medium bowl.
  • Drizzle with vinegar and oil and season with salt and pepper.
  • Toss to combine and coat salad, then transfer to a large plate for maximum enjoyment.

Sun-Dried Tomato and Spinach Pasta

Type: pasta, vegetarian

Vegetarian: 😊

Vegan: 🙁

⏰ 30 minutes

Ingredients:

  • 5 oz baby spinach, coarsely chopped
  • 8 oz whole-wheat spaghetti
  • 1/2 cup sun-dried tomatoes, in oil
  • 1 tbsp oil from sun-dried tomatoes jar
  • 1/2 cup onion, halved and sliced
  • 3 cloves garlic, minced
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 cup vegetable broth
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp unsalted butter

Nutrition:

  • calories: 380
  • fat: 16g
  • cholesterol: 26mg
  • carbs: 51g
  • protein: 13g
  • sodium: 330mg

Directions:

  • Place spinach in a colander in the sink. Bring a large pot of water to a boil over high heat. Add spaghetti and cook according to package directions.
  • Drain the pasta over the spinach; toss gently to help wilt the spinach.
  • Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat.
  • Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
  • Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute.
  • Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
  • Stir in sour cream, Parmesan and butter. Add the spaghetti and spinach; toss to coat well.
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