Four Flavorful Vegetarian Recipes Even Meat-Eaters Will Love

A vegetarian diet boasts countless health benefits: Lowering your blood pressure and cholesterol, helping you lose weight, and preventing chronic illness. And vegetarian dishes are packed with vitamins and nutrients your body craves. Whether you’re going meatless for a month or introducing Meatless Monday, add these creative recipes to your menu.   

Vegetarian Tacos with Goat Cheese
Recipe from Real Simple

1 tablespoon olive oil
14-ounce package extra-firm tofu, drained, patted dry, and crumbled
1 1/2 teaspoons chili powder
Kosher salt and black pepper
10-ounce package frozen corn (2 cups), thawed
5-ounce package baby spinach (about 6 loosely packed cups)
8 small flour tortillas, warmed
¾ cup crumbled fresh goat cheese (3 ounces)
¾ cup store-bought refrigerated salsa

Heat the oil in a large nonstick skillet over medium-high heat.

Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

Add the corn. Cook, tossing, until heated through, about 2 minutes.

Add the spinach and ¼ teaspoon each salt and pepper. Toss until wilted.

Fill the tortillas with the tofu mixture, goat cheese, and salsa.

Quinoa Avocado Toast
Recipe from HGTV

3 large avocados
1/2 cup cooked quinoa
6 cherry tomatoes, finely chopped
1 ear of sweet corn, grilled and removed from cob
1/2 cup mixture of mint, basil, dill and parsley, finely chopped
Juice of 1/2 lemon
Goat cheese and chili-infused olive oil to taste
Loaf of bread

Roughly mash the avocados and stir in the quinoa in a large bowl.

Add 3/4 cup of the herb mixture, corn and tomatoes. Toss gently.

Toast the bread, and generously pile on avocado mixture.

Top with extra herbs, goat cheese and a drizzle of chili oil.

Pasta with Roasted Vegetables and Arugula
Recipe from Martha Stewart

2 pints grape tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths
2 tablespoons fresh thyme leaves
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
8 ounces rigatoni pasta
1/3 cup pitted olives, such as Nicoise, coarsely chopped
3 cups baby arugula or spinach

Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.

Peel roasted garlic and mash with the flat side of a chef’s knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, and then toss with arugula.

Slow-Cooker Bean and Spinach Enchiladas
Recipe from Real Simple

15.5-ounce can black beans, rinsed
10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn
½ teaspoon ground cumin
8 ounces sharp Cheddar, grated (2 cups)
Kosher salt and black pepper
2 16-ounce jars salsa (3 1/2 cups)
8 6-inch corn tortillas, warmed
1 medium head romaine lettuce, chopped (6 cups)
radishes, cut into matchsticks
½ cup grape tomatoes, halved
½ cucumber, halved and sliced
3 tablespoons fresh lime juice
2 tablespoons olive oil
Sliced scallions, for serving

In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper. Mix to combine.

Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.

Cover and cook until heated through, on low for 2½ to 3 hours.

Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.


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