Tasty and satisfying 50 vegetarian dinner recipes for any occasion. Алексей Сабадырь

shredded cheddar cheese (optional)

      Sour cream or Greek yogurt for serving

      Instructions:

      Preheat the oven to 400° F (200° C).

      Wash the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet and bake for 45—60 minutes or until they’re soft.

      While the sweet potatoes are baking, prepare the quinoa. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15—20 minutes or until all the liquid is absorbed.

      In a large skillet, heat some oil over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic, cumin, chili powder, paprika, salt, and pepper, and cook for another 2 minutes.

      Stir in the black beans and cooked quinoa, and cook for an additional 5 minutes, stirring occasionally.

      Once the sweet potatoes are done, slice them open and fluff the flesh with a fork. Spoon the quinoa and black bean mixture into the sweet potatoes.

      If desired, sprinkle the stuffed sweet potatoes with shredded cheddar cheese. Return them to the oven and bake for an additional 5—10 minutes, or until the cheese is melted.

      Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt.

      This dish is nutritious, vegan-friendly if the cheese is omitted, and makes for a satisfying and delicious meal.

      Pasta Shells Stuffed with Spinach and Feta

      Ingredients:

      20 jumbo pasta shells

      2 cups fresh spinach, chopped

      1 cup feta cheese, crumbled

      1 cup ricotta cheese

      1/4 cup grated Parmesan cheese

      1 egg

      1/4 teaspoon nutmeg

      1/2 teaspoon salt

      1/4 teaspoon black pepper

      2 cups marinara sauce

      1/4 cup shredded mozzarella cheese

      Instructions:

      Preheat the oven to 375° F (190° C). Cook the pasta shells according to package instructions and drain.

      In a large bowl, mix together the chopped spinach, feta cheese, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper until well combined.

      Spoon the spinach and cheese mixture into the cooked pasta shells and place them in a baking dish.

      Pour the marinara sauce over the stuffed pasta shells, then sprinkle the shredded mozzarella cheese on top.

      Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

      Serve the stuffed pasta shells hot, garnished with additional Parmesan cheese if desired.

      Risotto with Butternut Squash

      Ingredients:

      1 butternut squash, peeled, seeds removed, and cubed

      1 onion, finely chopped

      2 cloves of garlic, minced

      1 1/2 cups Arborio rice

      4 cups chicken or vegetable broth

      1/2 cup white wine

      1/2 cup grated Parmesan cheese

      2 tbsp olive oil

      Salt and pepper to taste

      Fresh parsley for garnish

      Instructions:

      Preheat your oven to 400° F (200° C). On a baking sheet, spread out the cubed butternut squash and drizzle with 1 tbsp of olive oil. Season with salt and pepper. Roast in the oven for 25—30 minutes, or until the squash is tender and lightly browned.

      In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for an additional 2 minutes.

      Stir in the Arborio rice and cook for 2—3 minutes, until the rice becomes translucent around the edges.

      Pour in the white wine and stir until it has been absorbed by the rice.

      Begin adding the chicken or vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20—25 minutes.

      Once the risotto has reached the desired consistency, stir in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.

      Chapter 2: Light and Refreshing Options

      Quinoa and black bean salad

      Ingredients:

      1 cup quinoa

      2 cups water

      1 can black beans, rinsed and drained

      1 cup cherry tomatoes, halved

      1 red bell pepper, diced

      1/2 cup red onion, finely chopped

      1/4 cup fresh cilantro, chopped

      1/4 cup olive oil

      2 tablespoons lime juice

      1 teaspoon ground cumin

      Salt and pepper to taste

      Instructions:

      In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until all the water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature.

      In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, red bell pepper, red onion, and cilantro.

      In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.