Looking for a way to spice up your regular fancy vegetarian dinners? Check out these four recipes!
What Should a Vegetarian Eat For Dinner?
If you’re a vegetarian, you might be wondering what you should eat for dinner. While there are many delicious options out there, it can be hard to know where to start. That’s why we’ve put together a list of our favorite fancy vegetarian dinners.
Recipe One: Easy Vegetable Stir Fry with Creamy Peanut Sauce
This easy fancy vegetarian dinner is healthy, flavorful, and perfect for a quick weeknight meal. The best part about this dish is the creamy peanut sauce – it’s so good that you’ll want to put it on everything!
Ingredients:
– ½ cup creamy peanut butter
– ¼ cup soy sauce
– ¼ cup rice vinegar
– ½ teaspoon of ground ginger
– garlic cloves, minced
– red pepper flakes, to taste
– ¼ cup of water
– sugar, to taste
– vegetable oil
– broccoli florets
– red bell pepper, julienned
– snow peas or sugar snap peas
– green onions, thinly sliced
Instructions:
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, ginger, garlic cloves, red pepper flakes, water, and sugar. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and bell pepper strips and stir fry for about three minutes until tender-crisp. Add the snow peas or sugar snap peas and green onions and cook for another minute.
Pour the peanut sauce over the vegetables and toss to coat evenly. Serve with rice or noodles. Enjoy!
Recipe Two: Roasted Butternut Squash Soup with Fried Sage
This roasted butternut squash soup is creamy, comforting, and perfect for a cool autumn day. It’s garnished with fried sage leaves, which add a deliciously crispy texture.
Ingredients:
– butternut squash, peeled, seeded, and cubed
– olive oil
– salt and pepper, to taste
– ¼ cup dry white wine
– chicken or vegetable stock
– sage leaves
– flour
– oil for frying
Instructions:
Preheat the oven to 375 degrees Fahrenheit. Toss the butternut squash cubes with olive oil and salt and pepper. Spread on a baking sheet and roast for 25 minutes, stirring a few times.
Remove from the oven and add the roasted squash to a blender or food processor. Add the white wine, chicken or vegetable stock, and sage leaves and blend until smooth.
Pour the soup into a pot and heat over medium heat until warmed through. Meanwhile, prepare the fried sage leaves.
In a small bowl, whisk together some flour with salt and pepper. Dip the sage leaves in the flour mixture, then fry in hot oil until crispy. Drain on a paper towel-lined plate.
Ladle the soup into bowls and garnish with fried sage leaves. Enjoy!
Recipe Three: Vegan Black Bean Brownies
These vegan black bean brownies are rich, fudgy, and so easy to make! You would never guess that they’re made with black beans, but don’t worry – they don’t taste like beans at all.
Ingredients:
– 15 Oz can black beans, drained and rinsed
– ½ cup unsweetened cocoa powder
– ¾ cup sugar
– ½ cup plant-based milk
– ⅓ cup olive oil or melted coconut oil
– teaspoon vanilla extract
– a pinch of salt
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Line an eight by an eight-inch baking pan with parchment paper. Set aside.
In a food processor or high-powered blender, combine the black beans, cocoa powder, sugar, plant-based milk, olive oil or coconut oil, vanilla extract, and salt. Blend until completely smooth.
Pour the brownie batter into the prepared pan and spread evenly. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely before cutting into squares. Enjoy!
Recipe Four: Garlic Parmesan Roasted Brussels Sprouts
These garlic Parmesan roasted Brussels sprouts are so addicting – you can’t stop at just one! They’re crispy on the outside and tender on the inside, and they’re tossed in a flavorful garlic Parmesan sauce. Yum!
Ingredients:
– Brussels sprouts, trimmed and halved
– olive oil
– salt and pepper, to taste
– ¼ cup grated Parmesan cheese
– garlic cloves, minced
Instructions:
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
In a large bowl, toss the Brussels sprouts with olive oil and salt and pepper. Spread on the prepared baking sheet and roast for 20 minutes, stirring once halfway through.
Remove from the oven and add the grated Parmesan cheese and garlic cloves. Toss to coat evenly. Serve warm. Enjoy!
Conclusion
So there you have it – four fancy vegetarian dinners to spice up your night! Whether you’re looking for a soup, salad, main course, or dessert, these recipes will hit the spot. Give them a try and let us know what you think in the comments below. Happy cooking!
