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Many vegetarians are looking for nutritious and delicious recipes to bring home if you are a vegetarian this article is for you How to prepare 4 great vegan recipes...

Vegetable lasagna

Ingredients-vegetable lasagna

• 200 g lasagna
• 150 g mozzarella cheese, thinly sliced
• Mushroom sauce:
• 2 tablespoons olive oil
• 200 g white mushrooms, sliced
• 1 tablespoon dried porcini mushrooms
• 2 onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon dried oregano
• 400 g canned chopped tomatoes
• 3 tablespoons tomato paste
• Salt and black pepper to taste

To prepare zucchini sauce:

• 2 large zucchini, cut into slices 1 cm thick
• 3 tablespoons olive oil
• 4 tablespoons flour
• Pinch of saffron finely
• 600 ml (2 and a half cups) milk
• Half a teaspoon of nutmeg powder
• Salt and pepper as needed
• 4 tablespoons grated Parmesan cheese

How to prepare-vegetable lasagna

Mushroom sauce:

Heat the olive oil in a pan over medium heat and fry the onion, garlic, and oregano until the onion is tender.

Add white mushrooms and porcini mushrooms and cook until the liquid has completely evaporated.

Add chopped tomatoes and tomato puree. Reduce heat, cover the saucepan and let the mixture simmer for 15 minutes.

Add salt and pepper to taste.

To prepare zucchini sauce: 

Heat the olive oil in a saucepan over medium heat.

Add flour and saffron and stir quickly.

Add the milk and beat the mixture to a boil.

Reduce heat, add Parmesan cheese and zucchini slices while stirring, let the mixture boil slowly for 5 minutes, stirring constantly.

Season with nutmeg, salt and pepper to taste.

For processing lasagna:

Preheat the oven to 200 degrees Celsius.

Pour a ladle of mushroom sauce into a large oven.

Put a layer of lasagna chips in the oven, then cover with a third of the amount of zucchini sauce, then a third of the amount of tomato and mushroom sauce, and finally cover with a layer of mozzarella cheese slices.

We reshape the previous layers in the same order twice.

We bake the dish in the preheated oven for 30 minutes.

Pasta with eggplant and olives

Ingredients

•  Olive oil: 3 tablespoons
•  Garlic: two cloves
•  Eggplant: 1 piece
•  Tomato: can
•  Pasta: package
•  Black olives: to taste

How to prepare

Heat olive oil in a wide, deep saucepan over medium heat.

Add the garlic and stir for two minutes.

Add the eggplants and cook for 5 minutes until soft, then add the tomatoes and simmer for 20 minutes.

Boil the pasta, drain, add to the eggplant mixture, add the olives and simmer for 5 minutes.

Pour the pasta into a serving dish and serve hot.

Rice with spinach for vegetarians

Ingredients

•  Basmati rice: 2 cups (washed and filtered)
•  Spinach leaf : 3 cups (small / baby)
•  Onion: 1 grain (finely chopped)
•  Olive oil: 2 tbsp
•  Vegetable broth: 1 cube
•  Hot water: half a liter
• Salt: to taste
•  Black pepper: to taste
•  Garlic powder: teaspoon
•  Dill: 2 teaspoons (fresh and chopped)
• Lemon juice: half a grain (acid)

How to prepare

Oil is poured into a wide saucepan; the latter is placed on medium heat, adding onions to it, stirring repeatedly until it withers.

Add the rice to the pot, along with the spinach. Stir the two ingredients repeatedly, before scattering the dill, garlic powder, salt, and pepper, continuing to stir for a few minutes.

Dissolve the broth cube, in a container of half a liter of boiling water, poand ur the solution into the pot, along with rice and spinach. Stir the ingredients. Cover the saucepan, which is kept on light heat for twenty minutes.

After the mentioned time has elapsed, the rice will be fully cooked and fluffy. Serve the dish hot, after adding sour lemon juice to it.

Rice with vegetables

Ingredients

•  Vegetable oil: 2 tbspand
•  Colored capsicum: cup (chopped)
•  Carrots: 1 grain (minced)
•  Chicken broth: Cube
•  Potatoes: 1 grain(peeled and diced)
•  Hot water: a glass (for vegetables)
•  Basmati rice: cup (washed and filtered)
•  Soy sauce: 2 tbsp
•  Black pepper: half a teaspoon
•  Hot water: cup (for rice)
•  Corn: to taste (for garnish)

How to prepare

In a saucepan on the fire, put the vegetable oil, add the colored paprika and carrots and stir.

Add the chicken broth Cube, and chopped potatoes, and stir the vegetables with each other.

Pour one glass of hot water over the vegetables, cover the pot, and, simmer for 20 minutes.

Add basmati rice to the vegetables, season with soy sauce and black pepper ,and stir the rice lightly until distributed with the vegetables.

Pour a glass of hot water over the rice, bring to a boil, then cover the pot and simmer the rice for 25 minutes until cooked.

Serve the rice hot, garnish with corn kernels to taste.

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