Lacto-vegetarianism: Culinary masterpieces without meat. Healthy Recipes and Tips. Алексей Сабадырь

you will need:

      3 eggs

      1 carrot

      1 onion

      1 bell pepper

      50 g hard cheese

      2 tablespoons milk

      1 tablespoon olive oil

      Salt, pepper to taste

      Cut carrots, onions, peppers and cheese into cubes. Then fry the vegetables in a frying pan until soft. Beat the eggs with milk, add salt and pepper, and pour over the vegetable mixture. Fry until done and dinner is ready.

      Pumpkin cream soup with coconut milk.

      To prepare cream soup you will need:

      500 g pumpkin

      1 onion

      2 cloves garlic

      200 ml coconut milk

      1 tablespoon olive oil

      Salt, pepper, spices to taste

      Cut the pumpkin into cubes, finely chop the onion and garlic. Saute the onion and garlic in olive oil, then add the pumpkin and sauté for another 5 minutes. Pour water over the vegetables, bring to a boil and cook until tender. Then puree the soup in a blender, add coconut milk, season with spices, and lunch is ready.

      Preparing these lunches won’t take you much time, but will provide you with all the nutrients you need. Enjoy your lunch and stay healthy!

      Chapter 5: Three different dinner recipes suitable for a lacto-vegetarian diet.

      Tofu with vegetables

      Ingredients:

      1 pack of tofu

      1 carrot

      1 broccoli

      1 leek

      2 tablespoons soy sauce

      1 tablespoon olive oil

      spices to taste

      Preparation:

      Chop the tofu, carrots, broccoli and leeks into small pieces.

      In a preheated frying pan, fry the tofu until golden brown.

      Add vegetables and fry them along with tofu.

      Once the vegetables are soft, add soy sauce, olive oil and spices.

      Serve the dish hot.

      Frittata with vegetables

      Ingredients:

      6 eggs

      1 potato

      1 onion

      1 tomato

      50 g hard cheese

      greenery

      salt pepper

      Preparation:

      Fry the chopped potatoes and onions in a frying pan until golden brown.

      Beat eggs, add chopped tomato, fried vegetables, chopped cheese and herbs.

      Pour the mixture into the pan and cook over low heat until done.

      Serve hot.

      Tempeh Noodles with Vegetables

      Ingredients:

      200 g noodles

      200 g tempeh

      1 red pepper

      1 carrot

      1 onion

      3 tablespoons coconut oil