If you are hungry but don’t have much time, quick vegetarian recipes are just the thing for you! We have made sure that our suggestions are prepared for a maximum of 20 minutes and with a lot of delicious vegetables.

Whether vegetarian, pescetarian, or meat-eater – vegetables are part of every dish. And if you can make delicious food without meat, but with an extra kick of vitamin-rich and juicy vegetables, so much the better. And that is exactly why we have put together 10 delicious, simple, and super-fast vegetarian recipes for you, which are guaranteed to succeed and taste good for everyone. Promised!

Tomato cake

For 2 servings you need:

  • 3 sheets of filo, brick or yufka dough
  • 4 ripe tomatoes
  • Mustard or olive paste
  • Garlic seasoning
  • Olive oil

How it works: Layout three filo pastry sheets in a flat shape. Brush the floor with mustard (or with olive paste, depending on your preferences). Sprinkle with grated cheese on request. Top with tomato slices. Then flavor with a hint of olive oil and a little garlic spice. Bake at 180 ° C for 25 minutes.

Vegetarian grilled vegetables

For 2 servings you need:

  • 8 small zucchini
  • 2 yellow peppers
  • 2 red peppers
  • 500 g red onions
  • 500 g mushrooms
  • 2 sprigs of rosemary
  • 250 ml of olive oil
  • 8 tbsp balsamic vinegar
  • 3 tsp sambal oil

How it works: Pluck rosemary from the stem. Mix the olive oil, balsamic vinegar, sambal oelek, and rosemary. Let it steep for 3 to 4 hours. Clean zucchini and peppers. Cut zucchini into slices and peppers into pieces. Peel and cut onions. Clean mushrooms and halve if necessary. Leave in the marinade for 2 hours. Now and then. Remove the vegetables and mushrooms from the marinade. Drain. Alternately stick on skewers. Approx. Grill for 5 minutes. Brush with the marinade.

Puff pastry pockets with spinach & corn

For 8 servings you need:

  • 2 puff pastry rolls from the supermarket refrigerated counter
  • 500 g frozen leaf spinach
  • 1 can of corn
  • 20 g margarine (approximately)
  • 3-4 full tablespoons of vegetarian Bolognese (e.g. from Alnatura)
  • Spices

Here’s how: Put the spinach in a saucepan with some margarine and heat, bring to the boil. Season to taste (here: salt, pepper, curry, oregano). Add the can of corn, continue to cook until everything is hot. Take the pot off the stove. Preheat the oven to 200 ° C.

Place a puff pastry roll on the baking sheet and brush with sauce. Leave about 2-3 cm free towards the edge. Spread the spinach and corn over the sauce. Spread the second puff pastry roll with a little sauce and place it on top of the other.
Seal the edges (rollover, press down).

Turn the oven down to 175 ° C. Bake the puff pastry with spinach and corn filling on a medium rack for approx. 30 minutes.

Vegetarian burritos with tofu

For 2 servings you need:

  • 50 g solid tofu
  • 2 corn patties (tortillas)
  • 1 carrot
  • 1 green pepper
  • 1/2 cucumber
  • 1 red onion
  • Maggi sauce
  • 2 tbsp mayonnaise
  • to taste: fresh coriander leaves

Here’s how it works: Cut 4 thin slices of tofu lengthways and fry in butter for 2-3 minutes on each side. Grate onion and carrot finely. Cut the cucumber and green peppers into thin strips. Spread out the tortilla. Spread 1 tablespoon of mayonnaise lengthways in the middle. Put a shot of Maggi in the middle. Place the tofu, vegetable filling, and coriander in the middle and roll the tortilla into a burrito.

Spaghetti with vegetarian bolognese

For 4 servings you need:

  • 1 can of peeled tomatoes (or 5-6 fresh tomatoes, depending on the season)
  • 2 medium-sized carrots
  • 2 large onions
  • 2-4 cloves of garlic (to taste)
  • Salt, black pepper, peppers, kitchen herbs
  • 175 g finely chopped Quorn (available in health food stores or the refrigerated counters of supermarkets)
  • 1 small cup of cream
  • 50 g grated cheese (to taste)spaghetti

Here’s how: Roughly cut onions and carrots into slices. Clean and sterilize garlic. Place these ingredients in a large, thick-bottomed saucepan, moisten with a little water or oil and fry. When the onions are glassy, ​​add the spices and the can of peeled tomatoes to the pan. Simmer for 30-45 minutes.

After the cooking time, add the finely chopped Quorn and the carrots and continue cooking until the carrots are cooked. In the meantime, cook the spaghetti according to the package instructions. Stir the cream into the finished sauce. Season to taste and season if necessary. Serve immediately with grated hard cheese.

Stuffed peppers with quinoa and vegetables

For 4 servings you need:

  • 2 red peppers
  • 250 g quinoa
  • 1 zucchini
  • 2 onions
  • 1 clove of garlic
  • parsley
  • Salt pepper
  • olive oil

This is how it works: Slice the peppers lengthways in boats. Remove partitions and cores. Put on a large pot of water and cook the quinoa according to the package instructions. Dice the onion. Peel and cut the garlic into small pieces. Halve the zucchini lengthways and cut into small slices. Fry the zucchini, garlic, and onions in a pan with a little olive oil over low heat. Salt, pepper.

Pre-cook the pepper halves in the oven for approx. 10 minutes at 200 ° C, remove from the oven and fill with the mixture of quinoa, garlic, onions, and zucchini. Bake again in the oven for 15 minutes at 180 ° C. Then sprinkle with parsley and serve immediately!

Vegetarian wok pan

For 4 servings you need

  • 10 g peanuts
  • 3 tbsp cane sugar
  • 200 g Chinese noodles
  • 200 g broccoli
  • 540 g whole chestnuts
  • 200 g pea and bean mixture
  • 200 g oyster mushrooms (or other mushrooms)
  • 2 onions
  • 2 cloves of garlic
  • 1 piece of ginger (approx. 1 cm)
  • 2 tablespoons of peanut oil
  • 6-8 tbsp soy sauce

Here’s how: Roughly grind the peanuts. Put the sugar in a pan and caramelize with the peanuts. Cook the pasta according to the package instructions. Take the broccoli apart and clean it. Drain the chestnuts and the bean and pea mixture. Clean the oyster mushrooms and cut them into smaller pieces if necessary. Peel the onions and garlic. Slice the onions, finely chop the garlic. Peel the ginger and cut it into cubes.

Heat the oil in the wok, then add onions and garlic. Add the vegetables and stir-fry for about 10 minutes. Add the pasta and chestnuts, stir briefly and season with the soy sauce. Serve with the caramelized peanuts.


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