#vegetarianoption

A Paleo-friendly twist on the classic Kung Pao Chicken, this recipe replaces meat with crispy cauliflower florets tossed in a savory and spicy sauce.

Ingredients: 1 medium head cauliflower, cut into florets. 2 tbsp arrowroot powder. 2 tbsp coconut aminos. 2 tbsp apple cider vinegar. 2 tbsp avocado oil. 2 cloves garlic, minced. 1 inch ginger, minced. 1/4 cup chopped green onions. 1/4 cup chopped cashews. 1/4 cup chopped red bell pepper. 1 tsp red pepper flakes. 1 tbsp sesame seeds. Salt to taste.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss cauliflower florets with arrowroot powder until evenly coated. Spread cauliflower onto a baking sheet lined with parchment paper, ensuring they are in a single layer. Bake for 25-30 minutes or until crispy and golden brown. In a small bowl, whisk together coconut aminos and apple cider vinegar to make the sauce. Heat avocado oil in a skillet over medium heat. Add minced garlic and ginger, stirring until fragrant. Add chopped green onions, cashews, and red bell pepper to the skillet. Cook for 2-3 minutes. Pour the prepared sauce into the skillet and stir until well combined. Add red pepper flakes and salt to taste. Once the cauliflower is crispy and golden brown, transfer it to the skillet with the sauce mixture. Toss until cauliflower is evenly coated with the sauce. Garnish with sesame seeds before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Chickpea Pasta Primavera is a quick and healthy meal loaded with colorful vegetables and protein-rich chickpea pasta. It's a perfect dish for busy weeknights when you want something delicious and nutritious on the table in no time.

Ingredients: 8 oz chickpea pasta. 1 cup cherry tomatoes, halved. 1 cup broccoli florets. 1 cup sliced bell peppers. 1/2 cup sliced carrots. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional. Fresh basil leaves for garnish optional.

Instructions: Follow the directions on the package to cook the chickpea pasta until it is al dente. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Put broccoli, carrots, bell peppers, and cherry tomatoes in the pan. Add pepper and salt to taste. It will take about 5 to 7 minutes of sauting until the vegetables are soft but still crisp. Put the cooked chickpea pasta in the pan after the vegetables are done cooking. Toss everything together and heat it all through, which should take about two to three minutes. Take it off the heat and, if you want, sprinkle it with grated Parmesan cheese. Add some fresh basil leaves as a garnish. Serve right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

Delectable blend of zucchini and basil with these gluten-free falafel balls, perfect for any occasion.

If you like burgers, these Portobello Mushroom Burgers with Chimichurri Guacamole are a tasty and filling vegetarian option. The burger is made with chimichurri guacamole, which is a spicy and creamy sauce that goes well with the grilled Portobello mushrooms. Great for a meal without meat or a barbecue with friends!

Ingredients: 4 large Portobello mushrooms, stems removed. 1/4 cup olive oil. Salt and pepper to taste. 4 burger buns. 1 cup arugula leaves. 1 large tomato, sliced. 1 red onion, thinly sliced. 1/2 cup feta cheese, crumbled. 1/2 cup sour cream. 2 ripe avocados, peeled and pitted. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh oregano, chopped. 1/4 cup red wine vinegar. 1/2 cup extra-virgin olive oil. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Brush both sides of the Portobello mushrooms with olive oil and season with salt and pepper. Place the mushrooms on the grill and cook for about 5-6 minutes per side, or until they are tender and have grill marks. While the mushrooms are grilling, split the burger buns and lightly toast them on the grill until they are slightly crispy. In a bowl, mash the avocados and add minced garlic, chopped cilantro, chopped parsley, chopped oregano, red wine vinegar, and extra-virgin olive oil. Mix well to make the chimichurri guacamole. Season with salt and pepper to taste. To assemble the burgers, spread a generous amount of chimichurri guacamole on the bottom half of each bun. Place a grilled Portobello mushroom on top of the guacamole. Add a handful of arugula leaves on top of the mushroom. Place a slice of tomato and some red onion slices on the arugula. Sprinkle crumbled feta cheese on top of the vegetables. Spread a dollop of sour cream on the top half of the bun and place it on top of the burger to complete the assembly. Serve the Portobello Mushroom Burgers with Chimichurri Guacamole immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

For a meal without meat, these vegan black bean burgers are filling and tasty.

Ingredients: 1 can black beans, drained and rinsed. 1/2 cup bread crumbs. 1/2 cup finely chopped onion. 1/2 cup finely chopped bell pepper. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: In a big bowl, mash black beans. Soy sauce, olive oil, cumin, paprika, salt, and pepper should be added. Together with the bread crumbs. Mix well. Make patties out of the mixture. Put the patties in a pan and cook them over medium-low heat for four to five minutes on each side, or until they are browned and done.

Prep Time: 15 minutes

Cook Time: 10 minutes