Chapter 1: Quick and Easy Meals
When you’re short on time but still want a delicious and nutritious dinner, the recipes in this chapter are perfect. With simple and straightforward recipes that can be made in 30 minutes or less, you’ll never have to sacrifice flavor for convenience.
With “50 Dinner Recipes for Vegetarians,” you’ll never have to worry about getting bored with your dinner options again. Whether you’re craving something hearty and filling or light and refreshing, this book has something for everyone. So why wait? Pick up a copy today and start exploring the world of vegetarian cuisine!
Shepherd’s pie with mushrooms and lentils
Ingredients:
2 cups green lentils, rinsed
4 cups vegetable broth
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery ribs, diced
8 oz mushrooms, sliced
1 teaspoon thyme
1 teaspoon rosemary
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
Salt and pepper to taste
4 cups mashed potatoes (homemade or store-bought)
Instructions:
In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 20—25 minutes, or until the lentils are tender. Drain any excess liquid and set aside.
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent.
Add the carrots and celery to the skillet and cook for 5—7 minutes, until they begin to soften.
Stir in the mushrooms, thyme, and rosemary and cook for another 5—7 minutes, until the mushrooms are tender.
Add the cooked lentils, tomato paste, Worcestershire sauce, salt, and pepper to the skillet and stir to combine. Cook for another 5 minutes, allowing the flavors to meld together.
Transfer the lentil and mushroom mixture to a 9x13-inch baking dish and spread it out evenly.
Top the lentil and mushroom mixture with the mashed potatoes, spreading them out to cover the entire surface.
Place the di
