#vegetariandinner

Stuffed Poblano Peppers

Roasted poblano peppers stuffed with black beans and spinach come out soft and charred, with a filling that's hearty enough to be the main event. The cheese melts into pockets throughout the filling, creating creamy spots against the earthiness of the beans.

These End of Summer Bean Burgers are a delicious and high-protein combination of cannellini beans and chickpeas. Ideal for a satisfying and light dinner as summer comes to an end.

Ingredients: 1 can cannellini beans, drained and rinsed. 1 can chickpeas, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup red onion, finely chopped. 1/4 cup bell pepper, finely chopped. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. 1/4 cup fresh parsley, chopped. 2 tbsp olive oil. 4 burger buns. Toppings of your choice lettuce, tomato, avocado, etc..

Instructions: In a food processor, combine cannellini beans and chickpeas. Pulse until coarsely mashed. Transfer the mashed beans to a bowl. Add breadcrumbs, red onion, bell pepper, garlic, cumin, paprika, salt, pepper, and fresh parsley. Mix well. Divide the mixture into 4 portions and shape them into burger patties. Heat olive oil in a skillet over medium heat. Cook the bean patties for 4-5 minutes on each side or until golden brown and heated through. Toast the burger buns in the skillet or oven until lightly golden. Assemble the burgers by placing the bean patties on the buns and adding your favorite toppings. Serve the End of Summer Bean Burgers with a side of salad or sweet potato fries. Enjoy your delicious and nutritious bean burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty and flavorful casserole that combines the nutty taste of quinoa with the sweetness of corn in a creamy chowder base. Packed with wholesome vegetables and a hint of smoked paprika, this dish is both comforting and nutritious.

Ingredients: 1 cup quinoa, rinsed. 2 cups corn kernels, fresh or frozen. 1 cup diced potatoes. 1 cup diced carrots. 1 cup diced celery. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 2 cups milk or plant-based milk. 1/2 cup all-purpose flour. 1/4 cup nutritional yeast. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese optional. Chopped fresh parsley for garnish.

Instructions: Preheat the oven to 375F 190C. In a large oven-safe casserole dish, combine quinoa, corn, potatoes, carrots, celery, onion, and garlic. In a saucepan, whisk together vegetable broth, milk, flour, nutritional yeast, thyme, smoked paprika, salt, and pepper. Bring to a simmer over medium heat, stirring constantly until the mixture thickens. Pour the sauce over the quinoa and vegetable mixture in the casserole dish. Stir well to combine. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 45-50 minutes, or until the quinoa and vegetables are tender. If using, sprinkle shredded cheddar cheese over the casserole during the last 10 minutes of baking, allowing it to melt and become bubbly. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley and serve hot. Enjoy your delicious Corn Chowder Quinoa Casserole!

Prep Time: 20 minutes

Cook Time: 50 minutes

For burger fans who don't eat meat, these Haloumi and Roasted Pepper Burgers are a great vegetarian option. Adding seasoned roasted red bell peppers to grilled Haloumi cheese makes a flavor explosion that's hard to pass up. It's a full meal when you add fresh vegetables and creamy Tzatziki sauce on top.

Ingredients: 200g Haloumi cheese, sliced. 2 large red bell peppers, roasted and peeled. 4 burger buns. 2 tablespoons olive oil. 1 clove garlic, minced. 1/2 teaspoon smoked paprika. 1/2 teaspoon dried oregano. Salt and pepper to taste. Lettuce leaves, for garnish. Tomato slices, for garnish. Red onion slices, for garnish. Tzatziki sauce, for serving.

Instructions: Set your grill or grill pan over medium-high heat to get it hot. Put the haloumi slices on the grill and brush them with olive oil. Cook for two to three minutes on each side, until they have grill marks and are nearly crispy. To make a seasoning mix, put minced garlic, smoked paprika, dried oregano, salt, and pepper in a small bowl. The seasoning mix should be rubbed into the roasted red bell peppers. Put the burgers together: On the bottom half of each burger bun, put a grilled Haloumi slice. Put roasted red bell peppers, lettuce leaves, tomato slices, and red onion slices on top of it. Cover one half of the burger buns with Tzatziki sauce and place it on top of the other half. Don't forget to pair your Haloumi and Roasted Pepper Burgers with your favorite sides.

Prep Time: 15 minutes

Cook Time: 10 minutes

One Pan Mexican Quinoa is a flavorful and nutritious dish that combines quinoa, black beans, vegetables, and Mexican spices. It's a quick and easy one-pan meal that's perfect for a weeknight dinner.

Ingredients: 1 cup quinoa, rinsed and drained. 1 1/2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup diced tomatoes. 1/2 cup diced bell peppers any color. 1/2 cup diced red onion. 1/2 cup diced zucchini. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 1 cup shredded cheese optional. Fresh cilantro leaves for garnish. Lime wedges for serving.

Instructions: In a large pan or skillet, heat some oil over medium heat. Add the diced red onion and garlic, and saut for a few minutes until softened. Stir in the quinoa, chili powder, cumin, salt, and pepper. Cook for 1-2 minutes to toast the quinoa, stirring frequently. Pour in the vegetable broth and bring it to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Add the diced bell peppers, zucchini, corn, and diced tomatoes to the pan. Stir to combine. Cover and simmer for an additional 10-15 minutes, or until the quinoa is cooked and the vegetables are tender. Stir in the black beans and cook for another 2-3 minutes until heated through. If using, sprinkle the shredded cheese on top and cover until it melts. Remove from heat, garnish with fresh cilantro leaves, and serve with lime wedges. Enjoy your One Pan Mexican Quinoa!

Prep Time: 10 minutes

Cook Time: 30 minutes