If you’ve thought about becoming a vegetarian, thanks to all the health benefits associated with the diet, but aren’t too sure what you’ll eat, you may be shocked to learn there are plenty of yummy (and healthy) vegetarian recipes out there.
This is particularly true if you have a spiralizer that can quickly and easily turn a huge array of vegetables into delicious faux-noodles. To help you get started on a vegetarian diet, here are 4 recipes that will change your mind about going vegetarian. If you need information on purchasing a spiralizer, look here for the best spiralizer reviews.
Table of Contents
- 1 Kohlrabi Spaghetti Alla Foriana
- 2 Zucchini Noodle Pad Thai
- 3 Cheese Tortellini with Spinach, Brown Butter, and Peas
- 4 Slow Cooked Bean and Spinach Enchiladas
Kohlrabi Spaghetti Alla Foriana
Kohlrabi, which is often described as a mix between broccoli, collard greens, and a radish is full of crucial nutrients, including vitamins A, C, and K, iron, potassium, and calcium. This recipe can be made quickly and easily and is absolutely delicious.
l 2 medium kohlrabi bulbs that have been peeled and spiralized into noodles
l 5 thinly sliced garlic cloves
l 1 ½ tsp. oregano, dried
l ½ cup pine nuts
l ½ cup walnuts
l ¼ cup golden raisins
l 1 ½ tbsp. extra virgin olive oil
l Use a food processor to finely chop the garlic, pine nuts, and walnuts.
l Put olive oil in a skillet over medium heat. When the oil is heated, add the kohlrabi noodles and cook for 2 minutes or until they start to soften.
l Add the finely chopped nut mixture, oregano, and raisins to the skillet and allow it to cook for 3-5 minutes or until the noodles are fully cooked. To stop the nuts from burning, stir constantly.
l Add salt and pepper, based on your own preference, and serve.
Zucchini Noodle Pad Thai
Whether you’re already a fan of Thai cuisine or not, you are sure to appreciate this pad thai. Ingredients:
- 2 zucchini, medium (blade C)
l 2 eggs
l 1 minced garlic clove
l 1 minced shallot
l 1 tsp cilantro, finely chopped
l 1 tbsp. coconut flour
l ½ tsp peanut oil
l ¼ cup peanuts, roasted and salted
l 1 tsp honey
l ½ tbsp. soy sauce
l 1 tbsp. chili sauce
l 2 tbsp. lime juice, freshly squeezed
l 1 tbsp. hoisin sauce
l Scramble the eggs and set to the side.
l Whisk together all sauce ingredients in a single bowl and set to the side.
l Use a food processor to pulse the peanuts until they are lightly ground.
l Put olive oil in skillet over medium heat. When warm, add flour, shallots, and garlic. Stir for 1-2 minutes or until shallots start to soften. Quickly add the sauce while whisking to ensure the sauce thickens and the flour dissolves. Cook for 2-3 minutes.
l Add the noodles and cilantro. Stir thoroughly for 2 minutes, allowing noodles to soften.
l Add the peanuts and scrambled egg. Cook for 30 seconds to 1 minute, being sure to toss it to allow everything to combine.
Cheese Tortellini with Spinach, Brown Butter, and Peas
Ready to eat in just 30 minutes, this tortellini recipe is delicious.
l ½ tsp garlic, minced
l 1 cup peas, frozen
l 1 medium beefsteak tomato, chopped
l ½ stick butter, unsalted
l 1 pound frozen or fresh cheese tortellini
l 6 cups flat-leaf spinach with stems removed
l 1 tbsp. lemon juice
l 1 tsp. lemon zest, finely grated
l Following the package instructions, cook the tortellini. In the last minute, add the peas.
l Melt butter in a skillet over medium heat. Allow to cook for 2-3 minutes.
l Add tomato and spinach to butter and cook for 4-5 minutes or until tomato starts to soften and spinach wilts.
l Add tortellini, lemon juice, and lemon zest.
l Toss and add salt and pepper based on your own preference.
Slow Cooked Bean and Spinach Enchiladas
If you’re a fan of throwing everything in your slow cooker and forgetting about it, you’ll appreciate this yummy recipe.
l 1 cup corn, frozen
l 1 can black beans (15.5 oz.), rinsed
l 2 cups grated sharp cheddar cheese
l 2 jars salsa (16 oz. each)
l 1 package frozen, chopped spinach that has been thawed and squeezed of excess water (10 oz.)
l ½ tsp ground cumin
l 1 head romaine lettuce, medium, chopped
l ½ cucumber, halved and sliced
l ½ cup halved grape tomatoes
l 4 radishes cut into matchsticks
l 2 tbsp. olive oil
l 3 tbsp. fresh lime juice
l 8 corn tortillas (6 inch), warmed
l In a bowl, mash half the beans before adding the corn, spinach, cumin, and 1 cup of cheddar cheese. Top this off with the rest of the beans.
l In the bottom of your slow cooker, spread 1 jar of salsa.
l Evenly distribute the bean mixture between the tortillas and place them all seam-side down in a single layer in your slow cooker.
l Top with the second jar of salsa and the rest of the cheddar cheese.
l Cook on low for 2 ½ to 3 hours.
l Before serving, toss the cucumber, lettuce, tomatoes, radish, oil, and lime juice in a bowl. Serve alongside your enchiladas.