7 Vegetarian Recipes for The Week

Keeping up with your vegetarian regime and eating delicious meals can be a hard task for the long run, especially if you are eating the same meals over and over again!

So here we are getting you a list of 7 delicious vegetarian recipes to try for a whole week! A new delicious meal every day!

1. Baked Eggplant Parmesan

Servings: 6

Ingredients:

• 3 medium eggplants
• 1 teaspoon salt
• 1 cup all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian style bread crumbs
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• 8 ounces fresh mozzarella sliced
• ¼ cup chopped fresh basil
• 1/2 cup freshly grated parmesan cheese divided

Instructions:

1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
8. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

View recipe via The Stay At Home Chef

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2. Buffalo Chickpea Taquitos

Servings: 10

Ingredients:

Buffalo chickpea sauce:

• 1 tbsp vegetable oil
• 1 medium sized onion, chopped
• 2 cloves of garlic, minced
• 1 bell pepper, chopped
• 1 1/2 cups cooked chickpeas (or one 15 oz can, drained and rinsed)
• 1/2 cup tomato sauce (passata)
• 3 tbsp hot sauce (or more to taste)
• 2 tbsp plant-based milk
• 1 tbsp balsamic vinegar
• Spice mix: 1 tsp onion powder, 3/4 tsp coconut sugar (or brown sugar), 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, sea salt, ground pepper, and chili powder to taste

Tortillas:

• 10 small tortillas (gluten-free if needed) about 14 cm in diameter

Dipping Sauce (optional):

• vegan cheese sauce (or your favorite dipping sauce)

Instructions:

1. Using a fork, roughly mash the chickpeas in a bowl.
2. Heat oil in a pan/skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.
3. Add all other sauce ingredients + chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.
4. Taste the mixture, if you want it spicier, add more chili powder to taste.
5. Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.
6. Place about 2 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
7. Brush them with a little bit of vegetable oil (to make them even more crispy).
8. Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.
9. Drizzle with vegan cheese sauce (optional). Enjoy with your favorite dip!

View recipe via Ela Vegan

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3. Veggie Lasagna

Servings: 12

Ingredients:

• 1 pound zucchini trimmed and sliced thin lengthwise
• 9 ounces fresh spinach chopped
• 24 ounces ricotta cheese
• 3 ounces parmesan
• 1 egg beaten
• 2 teaspoons minced garlic
• 1/4 cup fresh basil
• 1/4 cup fresh parsley
• 1/2 teaspoon crushed red pepper
• 24 ounces marinara
• 12 ounces part-skim mozzarella
• 12 ounces gluten free lasagna noodles cooked according to package directions

Instructions:

1. Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.
2. Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
3. Preheat an oven to 350 degrees.
4. In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
5. Coat a 13 x 9 casserole dish with cooking spray and spread 1/2 cup of the  Marinara on the bottom. Top with a layer of noodles, a layer of zucchini, 1/2 of the ricotta mixture and mozzarella. Spread 1/3 of the remaining marinara and repeat the layers. End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.

View recipe via Wendy Polisi

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4. Skillet Stuffed Shells

Servings: 4

Ingredients:

• 18 jumbo pasta shells (about 6 oz.)
• 1 1/2 tsp. kosher salt, divided, plus more
• 2 Tbsp. extra-virgin olive oil
• 1/2 lb. crimini mushrooms, thinly sliced
• 1 tsp. freshly ground black pepper
• 1/2 cup dry white wine or vermouth
• 5 oz. baby spinach
• 6 garlic cloves, thinly sliced
• 2 Tbsp. unsalted butter
• 3 cups marinara sauce
• 1/2 tsp. crushed red pepper flakes
• 2 cups whole-milk ricotta
• 3 oz. finely grated Parmesan (about 1 cup), plus more for serving
• 3 Tbsp. finely chopped oregano, divided

Instructions:

1. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
2. Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1–2 minutes. Add spinach, cover, and cook until beginning to wilt, 1–2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
3. Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
4. While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
5. Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4–6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.

View recipe via Epicurious

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5. Ricotta and Spinach Calzones

Servings: 4

Ingredients:

• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 8 ounces ricotta cheese
• 4 ounces mozzarella cheese, shredded
• 1 ounce Parmesan cheese, grated
• 1 tablespoon olive oil
• 1 large egg, lightly beaten with 2 tablespoons water, plus 1 large egg yolk
• 1 teaspoon garlic powder
• 1 1/2 teaspoons minced fresh oregano
• 1/8 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 lbpizza dough

Instructions:

1. Preheat oven to 500 degrees.
2. Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a large bowl.
3. Place dough on lightly floured surface and divide into 4 even pieces.
4. With a rolling pin or your hands, flatten each piece into a 7 inch round on a piece of parchment paper.
5. Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge.
6. Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2 inch border uncovered.
7. Press edges of dough together and pinch with fingers to seal.
8. With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.
9. Transfer calzones onto parchment lined baking sheet and bake for 8 minutes, brush with any remaining egg wash and sprinkle with grated parmesan, then bake for another 7 minutes.
10. Move to wire rack and let cool for 5 minutes before serving.

View recipe via Kitschen Cat

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6. Buffalo Cauliflower Tacos with Avocado Crema

Servings: 4-5

Ingredients:

Buffalo Cauliflower Tacos:

• 1 cup flour
• 1 cup milk
• 1/4 teaspoon each garlic powder, salt, and pepper
• 1 head cauliflower (4–5 cups florets)
• 3/4 cup hot sauce (I used Frank’s brand)
• shredded cabbage or slaw
• chopped fresh cilantro
• tortillas

Avocado Crema:

• 2 avocados
• 1 clove garlic
• 1/4 cup sour cream (yogurt would work, too)
• 1/4 cup water
• 1/2 teaspoon salt
• squeeze of lemon or lime

Instructions:

1. Batter the cauliflower: Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.
2. Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
3. Avocado Crema: Mix all ingredients in a food processor or blender until smooth.
4. Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy.
5. Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro.

View recipe view Pinch Of Yum

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7. Creamy Tortellini with Spinach & Tomatoes

Servings: 6

Ingredients:

• 1 lb cheese tortellini
• 1 tbsp minced garlic
• 1 cup chopped fresh spinach
• 1 14.5 ounce can petite diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon onion flakes
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1/4 cup grated Parmesan cheese

Instructions:

1. Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.
2. While the tortellini is boiling, roughly chop the spinach.
3. Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.
4. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
5. Cook and stir over medium high heat until the mixture begins to bubble.
6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
7. Add the creamy mixture into the the skillet along with the Parmesan cheese.
8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
9. Add the drained tortellini and mix together gently.
10. Serve and enjoy!

View recipe via 4 Sons "R" Us

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Want more recipes? Here are 30 vegan recipes for a whole month:

30 Best Vegan Recipes

Vegan Recipes Recommendations

Going vegan is not an easy decision, and keeping vegan for the rest of your life is even harder!

Searching for new recipes for variation, and making lists of groceries can really turn into a nightmare especially if you are a very occupied person, as spending the whole day at work, or taking care of your kids won't leave a chance to spend time for your vegan life plans! So you find yourself eating the same recipes again and again!

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