What are your simple vegetarian meals?

[Anonymous]

Mine are: Bean burritos, baked potato and salad, black bean and rice. Looking for more ideas. I am not a fan of meat, and its cheaper not to eat it .

[Anonymous]

a wide array of salads
bean and cheese quesadillas
pasta primavera
quiche

[Anonymous]

pasta with pesto
chickpea salad
bean salad

[Anonymous]

greek yogurt and fruit. green salad.

eggs, any way

super hurry? big handful of tree nuts, green salad, piece of fruit

cheese / crackers

[Anonymous]

Sautee a chopped up onion in some olive oil, add whatever other veggies I have on hand (chopped up zucchini, squash, mushrooms, halved grape tomatos, etc), season with s&p and brown up. Toss in some cooked pasta. Add some parm.

[Anonymous]

Sounds good! Thanks all
OP

[Anonymous]

Quiche
Stir fry
Soups/salads
Pastas

I like to saute an eggplant with some onion, garlic, and tomato; put in a wrap or pita along with some hummus

Quesadillas of all kinds-- I like plantain ones best-- you can get cooked frozen plantains in the freezer aisle

Veggie burgers and roasted potatoes

Or the standby-- frozen pizza!

[Anonymous]

Saute a bunch of veggies, we use frozen a lot! Throw in an egg or two. Or, none at all. Serve with rice.

Nachos- chips with shredded cheese baked in the oven, serve with beans, guac, salsa, sour cream, etc.

Salads!!!!

Fresh veggies grilled...corn on the cob, brussels sprouts, zucchini, etc.

Popcorn...some nights that is all that gets made

[Anonymous]

Pasta (or rice), black beans, fire-roasted tomatoes (almost always have a can in the cabinet), shredded cheese, cumin, and corn

Cereal w/almond milk

Sauteed veggies with eggs and shredded potatoes

[Anonymous]

Soy yogurt with granola - I love the vanilla macaroon granola from the bulk bins at whole foods

[Anonymous]

orzo with feta

pasta cooked in broth with beans and nuts

bean and corn quesadillas

beans and rice made with coconut milk and some sort of spice

[Anonymous]

Grilled portabello burgers
Meatless Baked ziti
Tacos with refried beans in lieu of the meat
Spaghetti with pesto sauce
Salad with chopped hardboiled egg
Roasted veggies (any veggies on hand tossed in olive oil and kosher salt, roasted in 400 degree oven for 30 min or so) with rice
Veggie stir fry

[Anonymous]

vanilla yogurt with dried fruits and nuts

[Anonymous]

Simple veg food is about 90% of what I cook. Here are some standards:

Quickie curry: saute whatever vegetables in fridge, add can of chick peas, can of tomato sauce, splash of whole milk, garam masala

Saute plantains (fresh) black beans, maybe diced green pepper, lime juice, Caribbean spice, roll up in WW tortilla

Enchiladas: mix canned black beans, frozen corn, cheese in bowl with a little tomato sauce and lime juice. IN sep bowl, add rest of tomato sauce, 1 TBS chili powder, 1 tsp cumin, 1 tsp oregano, garlic to make enchilada sauce. Roll bean filling in WW tortilla. Cover with sauce and cheese, Bake at 350 for 20 min.

Peppers stuffed with rice, beans whatever and cooked in crockpot.

Tomato stuffed with basil,Italian breadcrumbs and cottage cheese (or ricotta), bake at 400 for 20 min, Serve with pasta and sauce (this is what we're having tonight... tomatoes are already stuffed so I just have to pop them in oven when I get home from work).

Baked eggplant parm

Stir fries of all sorts

Quick Thai curry (saute veg and tofu, add I can light coconut milk, 1 can tomatoes with green chiles) serve over rice.

Peanut noodles (WW spaghetti, make peanut sauce (PB, ginger, soy sauce or buy premade), with cooked frozen edamame, veg, tofu etc.

[Anonymous]

Lentils & rice. My kids and their friends love it. Almost like a lentil risotto.

You'll find lots of versions of this on-line or in cookbooks, but here's my basic method.

Simmer 1 cup lentils with a bay leaf (French green are the best, but I make it with Goya brown lentils too occassionally) about 10 - 15 minutes until tender. Drain.

While lentils are cooking, saute one chopped onion in 1/3 cup olive oil. When onion is soft, add drained lentils, 2 cups broth (or water), and 1 cup rice. (I usually use jasmine.) Bring to boil, then reduce heat to simmer and cook, covered, about 10 - 15 minutes. I've also made this with short-grain brown rice and surprisingly loved it just as much. You need to use more broth and it takes a lot longer.

Easy to vary this by adding chopped herbs (I love cilantro), and/or adding other diced veggies (carrots, celery) and/or ginger/garlic along with the onions. Other recipes call for topping with carmelized onions and greek yogurt, or using curry while cooking onions. It is a completely flexible dish.