6 Healthy Vegetarian Recipes Easy

The colorful mixture of vegetables and mushrooms contains plenty of fiber, which ensures long-lasting satiety. Peppers also provide plenty of immunes boosting vitamin C; the carrots score with beta carotene, a precursor of vitamin A. The fat-soluble vitamin is essential for healthy eyes, among other things.

Due to its lactic acid bacteria, yogurt has a beneficial effect on the intestine and promotes digestion. Also, the dairy product is rich in calcium and a good source of protein. With the high-fat avocado, good fats, lots of potassium and vitamin E are in the salad.

Low-carbohydrate zucchini instead of “real” cannelloni ensure that even low carb fans will be happy with this delicious casserole. Tomato puree provides us with lycopene, an antioxidant that protects our cells from damage. Ricotta and mozzarella not only increase the protein content of the delicious dish, but also provide plenty of bone-strengthening calcium.

This low-carb dish scores with low carbohydrates and many vitamins and minerals. Avocado and olive oil also contain plenty of healthy unsaturated fatty acids.

All in one bowl: pumpkin, carrots, sprouts, salad and pineapple for a fruity kick.

Easy Simple and Delicious

Healthy Vegetarian Recipes easy

Lettuce with radishes and Avocado yogurt sauce

Incredients for 4 Servings.

  • Two green peppers
  • 1 tbsp. white wine vinegar
  • 1 tbsp. olive oil
  • Four eggs
  • ½ clove of garlic
  • One lime
  • ¼ Ripe avocado (50 g)
  • 200 g yogurt (0.3% fat)
  • Some splash of worcester sauce
  • Salt
  • Pepper
  • One head romaine lettuce (300 g)
  • One red onion
  • One bunch radish
  • ½ bunch coriander (10 g)
  • 2 tsps. Pickled green pepper(glass, 10g)

Preperations

  1. Slice the peppers into half, corer them, wash them and grill with the skin side up in the preheated oven with the grill function until the paprika skin is black. Then allow cooling slightly. Peel off the skin, finely chop the pepper and marinate with vinegar and olive oil for about 15 minutes.
  2.  Meanwhile, boil eggs in 8-10 minutes. Then put off, peel and cut into slices.
  3. In the meantime peel garlic for the sauce and finely chop. Halve the lime and squeeze the juice. Remove the core of the avocado and lift the flesh out of the shell. Puree garlic, lime juice, avocado, yogurt and Worcester sauce with a hand blender. Season the sauce with salt and pepper.
  4. Clean the lettuce, wash, cut into small pieces, and spin dry. Peel the onion, halve and cut into strips. Clean radishes, wash, and slice them. Wash cilantro, shake dry and peel off leaves.
  5. Mix salad with diced peppers and serve on plates. Spread onions, eggs and radishes on top. Drizzle with the sauce spread the green pepper and garnish with coriander leaves.

Nutritional Information

  • Energy 177 kcal

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Healthy Vegetarian Recipes easy

Mixed Mushroom Pan with Almonds

Incredients for 4 Servings

  • Two garlic cloves
  • Three tomatoes
  • One red pepper
  • 2 parsley
  • Two carrots
  • Salt
  • 2 tbsps. Almonds (40 g)
  • 400 g mixed mushrooms
  • 1 tbsp. butter (15 g)Pepper
  • 1 splash Lemon juice
  • ½ tbsp. Curry powder
  • 2 tbsps. Sour cream (40 g)

Preperations

  1. Peel onion and garlic and chop finely. Wash the tomatoes and slice into small cubes. Wash the pepper, clean and cut into thin strips.
  2. Peel parsley roots and carrots, cut into thin sticks and blanch in boiling salted water for 2 minutes. Drain, quench and drain.
  3. Meanwhile roast almonds in a pan over medium heat without fat until they smell.
  4. Clean and slice mushrooms. Heat the butter in a pan. Fry the onion and garlic over at medium heat until glassy. Add the pepper and simmer for 3 minutes.
  5. Add mushrooms and simmer for 3-4 minutes over medium heat until they are ready. Add tomatoes, carrots and parsley roots and simmer for another 2 minutes. Season with salt, pepper, one dash of lemon juice and curry powder.
  6. Add mushrooms and simmer for 3-4 minutes over medium heat until they are ready. Add tomatoes, carrots and parsley roots and simmer for another 2 minutes. Season with salt, pepper, one dash of lemon juice and curry powder.
  7. Stir in sour cream and sprinkle with almonds.

Nutritional Information

  • Energy 203 kcal

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Healthy Vegetarian Recipes easy

Canelloni with ricotta, spinach and zuchini

Incredients for 6 Servings

  • 4 Big zucchini (1.2 kg)
  • 100 g Spinach
  • 100 g Chard
  • Salt
  • 1 Clove of garlic
  • ½ bunches
  • Basil (10 g)
  • 450 g Ricotta (45% fat)
  • 1 Egg yolk
  • ½ Organic lemons (shell)
  • Pepper
  • 2 tsps. Olive oil
  • 500 g Tomato purees (glass)
  • 1 Tsp. Dried Italian herbs
  • Two balls Mozzarella (250 g)
  • One piece Parmesan (40 g, 30% fat)

Preperations

  1. Clean the zucchini wash and cut into thin slices. Clean spinach and chard, wash, remove from coarse stems and cook in boiling salted water for about 2 minutes. Then drain, chill off cold, express well and chop roughly. Peel garlic and chop finely. Wash the basil, bunches shake dry, peel off the leaves, put aside some for the garnish, finely chop the rest.
  2. Put the ricotta inside a bowl and mix with garlic, egg yolk, lemon peel, chopped basil, spinach and chard, season with salt and pepper.
  3. Brush an ovenproof dish with one teaspoon of olive oil. Season the tomato puree with salt, pepper, and Italian herbs and place half in the mold. Layout 3-4 zucchini slices overlapping each other on a work surface, add 2 tbsps. of ricotta and vegetable stuffing and roll up. Place the zucchini cannelloni with the seam down on the sauce in the mold. Spread the remaining tomato puree all around and spread over it.
  4. Chop the mozzarella, grate the parmesan. Sprinkle the cannelloni and tomato puree with the cheese, drizzle with remaining oil and bake in a pre-heated oven or deep fryer at 200 ° C (180 ° C convection, gas: level 3) for about 30-35 minutes until the cheese is melted and slightly browned. Remove and spread the remaining basil leaves over the cannelloni.

Nutritional information

  • Energy  591 kcal
  • Protein 8 gr.
  • Fat  30 gr.
  • Carbohydrates 13 gr.

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Healthy Vegetarian Recipes easy

Homemade Mixed Vegeterian Poke Bowl

Incredient Servings for 5 Servings

  • 200 g sushi or jasmine rice
  • 12 small carrots
  • 1.2 Hokkaido or butternut squash
  • 2EL olive oil
  • 1.2 pineapples
  • 3-4elkikkoman pokes sauce
  • 50 Gr. sprouts
  • A 2-3handful handful of corn salad (or another salad)
  • 4EL pumpkin seeds
  • Fresh mint

Preperations

  1. Cook sushi or jasmine rice according to package instructions. Allow to cool slightly, and then spread on 4 bowls.
  2. Dice the pumpkin and place it in a casserole dish with the whole carrots. Sprinkle with olive oil, season with salt, season with pepper and bake at 180 ° C for 30 minutes. After baking, mix with Kikkoman poke sauce and Hokkaido or butternut squash, pumpkin seeds.
  3. Peel and dice the pineapple.
  4. Add pineapple, sprouts, heifer seedlings, corn salad, carrots and pumpkin to each bowl. Garnish with fresh mint and additionally serve Kikkoman poke sauce as a side dish.
  5. Enjoy!

Nutritional Information

  • Fat  22 gr.
  • Carbohydrates 81 gr.

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Cucumber rolls on Cauliflower salad

Incredients for 4 Servings

  • Two small cucumbers (600 g)
  • One carrot
  • ½ orange peppers
  • One pole celery
  • One avocado
  • 2 tbsps. Sprouts
  • Salt
  • Pepper
  • One cauliflower
  • 50 g raisins
  • 3 tbsps. Olive oil
  • 3 tbsps. lemon juice
  • 1 msp. Ground cumin
  • One pinch cinnamon
  • Chili flakes
  • 4 stems parsley

Preperations

  1. Clean cucumbers, wash them and slice or slice lengthwise into skinny slices; cut the slices of cucumber into narrow, long strips.
  2. Peel carrot. Halve, corer and wash the pepper. Clean and wipe the celery stick. Cut everything into thin finger-length strips.
  3. Halve the avocado, remove the core, remove the pulp from the skin and cut into small slices. Wash and rinse sprouts thoroughly. Bundle some vegetable strips and wrap with a few shots in 1 slice of cucumber, season with salt and pepper. Keep cold until serving.
  4. Clean cauliflower, wash and divide into small florets. Prepare the cauliflower in boiling salted water for about 5 minutes. Then drain, quench and let cool. Finely chop cauliflower, mix with raisins and oil. Season the cabbage with lemon juice, salt, pepper, cumin, cinnamon, and chili flakes.
  5. Wash parsley, shake dry and chop leaves. Spread cauliflower on a plate. Add 2-3 cucumber rolls and parsley.

Nutritional Information

  • Energy 246 kcal

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Frittata with Goat Cheese and Mushrooms

Incredients for 2 Servings

  • 150 g mushrooms
  • 75 g fresh spinach
  • 50 g chives
  • 50 g butter
  • 6 eggs
  • 110 g goat cheese
  • Salt and ground black pepper
  • 150 g green leafy vegetables
  • 2 tbsp olive oil
  • Salt and ground black pepper

Preperations

  1. Preheat the oven temperature to 175 ° C (350 ° F).
  2. Grate or crumble the cheese and mix in a bowl with the eggs. Salt and pepper to taste.
  3. Cut the mushrooms into small pieces. Chop the chives.
  4. Melt the butter over medium heat in a pan suitable for the oven and fry the mushrooms and onions for 5-10 minutes or until golden brown.
  5. Add the spinach to the pan and fry for another 1-2 minutes. Pepper.
  6. Pour the egg mixture in the pan. Bake for about 20 minutes or until browned and firm in the middle.
  7. Serve with green leafy vegetables and olive oil.

Nutritional Information

  • Energy 162 kcal.

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