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Full-Flavor Vegetarian Dishes

By Patrick Carpen

Republish: EasyPublish™ Published: 26Nov2009 Word count: 439 Viewed: 70 time(s) Get Free Content For Your Site

Finding tasty new vegetarian recipes is certainly no easy task. Whether you adhere to a strict vegetarian diet, are testing the waters, or simply fancy a meal without meat, it can be quite a challenge to find a vegetarian-friendly dish that is bursting with flavor. Yet, I have four recipes here for you that are heavy in the taste department and are sure to leave your tummy happy!

Vegetarian Spaghetti

1 lb spaghetti noodles
2 (8 oz) cans tomato puree sauce
1 cup broccoli florets
1 can corn (drained)
1 cup sliced carrots
1 cup sliced mushrooms

1. Cook the noodles as usual by boiling a large pot of lightly salted water. Add the noodles and let them cook until translucent and soft. Drain well.

2. In a saucepan, mix together the broccoli, mushrooms, corn, carrots, and tomato puree sauce. Set to a medium heat and cook for about 15 - 20 minutes, stirring occasionally.

3. To serve, scoop noodles onto a plate and top with a generous serving of sauce.

Mediterranean Salad with Chickpeas

chickpeas drained and rinsed
1 (15 oz) can garbanzo beans
1 roma (plum) tomato, seeded and diced
2 tbsp olive oil
1 lemon, juiced
1 small clove garlic, minced
1/2 medium green bell pepper, diced
1 small onion, finely chopped
1 tbsp chopped fresh parsley

1. Mix together all ingredients in a bowl. Cover with lid or plastic wrap and chill until time to serve.

Spinach Omelet

2 eggs
1/8 tsp ground nutmeg
1/4 tsp onion powder
1 cup chopped spinach leaves
1 1/2 tbsp grated parmesan cheese
Salt and pepper (to taste)

1. In a small bowl, whisk the eggs, then add the spinach and parmesan. Add nutmeg, onion powder, salt, and pepper. Mix well.

2. Coat a small frying pan with cooking spray or olive oil and bring to medium heat. Pour the egg mixture in and allow it to cook for about 3 minutes. By this time, it should have started to set up. Turn over and allow the other side to cook for another 3 minutes. Reduce to a low heat and cook until done.

Black Beans and Rice

1 cup instant rice (white, preferably)
1 tbsp vegetable oil
1 can stewed tomatoes
1 can black beans (do not drain)
1/2 tsp garlic powder
1/2 tsp oregano

1. Sauté onion with oil in a large sauce pan. Don't let the onion brown. Throw in the beans, tomatoes, garlic powder, and oregano. Bring to a boil. Stir in the rice and allow to boil again. Reduce heat to a low setting, cover, and allow to simmer.

2. After about 5 minutes, remove the pan from the heat and let it sit for about 5 minutes. Serve and enjoy!

I hope you give these recipes a try and enjoy them enough to make over and over again—I know I do! Thanks for reading!

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