5 vegetarian recipes for Sunday lunch

More and more people have adopted a vegetarian diet, whether for ethical, health or environmental reasons. And with so many delicious options, it’s easy to see why this trend is growing. Next, check out how to prepare amazing dishes! And best of all, you don’t have to be an expert chef to make them. Look!

soy protein meatball

Ingredients

• 1 1/2 cup of tea textured protein soy
• 1/2 onion, peeled and chopped
• 5 tablespoons wheat flour
• 1/2 tablespoon apple cider vinegar
• Salt and soy sauce to taste
• water to hydrate
• olive oil for greasing

Method of preparation

In a container, place the soy protein, cover with water and let it rest for 15 minutes. Afterwards, drain the water, wash the soy protein in running water and squeeze well to get all the liquid out. Add soy sauce and mix well. Transfer the mixture to a blender, add the onion, apple cider vinegar, wheat flour and salt and beat until you get a homogeneous consistency. Dispose of the mixture over a container and book.

Unite a roast with olive oil and book. With a spoon, take some dough and shape it into a ball. Repeat the process with all the dough and have it on the baking sheet. Take to preheated oven at medium temperature until golden. Serve immediately.

quinoa kibbeh

Ingredients

• 1 cup of wheat tea for kebab
• 4 tablespoons of olive oil
• 1 peeled and grated onion
• 1 lemon juice
• 2 cups of tea cooked quinoa
• 1 peeled and grated carrot
• 2 tablespoons minced mint
• 2 tablespoons chopped parsley
• 1 teaspoon of salt
• 1 pinch of ground black pepper
• Water to soak
• olive oil for greasing

Method of preparation

In a container, place the wheat, cover with water and soak for 30 minutes. Afterwards, drain the water and add the olive oil, onion, lemon juice, quinoa, carrot, mint leaves, parsley, salt and black pepper and mix well. Unite a roast with olive oil, have the mixture over it and spread it out. Brush with olive oil and bake in a preheated oven at 180º C until golden. Serve immediately.

Risotto De Poró Garlic

Ingredients

• 2 tablespoons coconut butter
• 2 garlic cloves, peeled and crushed
• 1 peeled and chopped onion
• 1 tea cup of white rice
• 1/2 cup of white wine
• 1.8 liters of broth vegetables
• Salt, olive oil, ground black pepper to taste
• 1 leek stalk cut into rounds
• 1/2 cup grated vegetable cheese

Method of preparation

In a pan, put the olive oil and lead to medium fire to warm up. Add the garlic and onion and sauté until golden. Add the rice and mix well. Add the white wine and stir until reduced. Gradually add the vegetable stock and mix well. Lastly, add the salt, black pepper, leek and coconut butter and stir until combined with the other ingredients. Cook until the butter melts completely and then serve.

Aubergine Empanada

Ingredients

• 1 eggplant peeled and cut into rounds
• 3 tablespoons of olive oil
• 3 tablespoons of water
• 1 clove of garlic, peeled and minced
• 1 tablespoon smoked paprika
• Salt and ground black pepper to taste
• Corn flour for breading
• olive oil for greasing

Method of preparation

In a container, place the eggplant slices, sprinkle with salt and let it rest for 30 minutes. Afterwards, wash the slices under running water and set aside. In another container, add the olive oil, water, garlic, paprika, salt, black pepper and mix well. In another container, have the corn flour. Dip the eggplant slices in the sauce and coat in the cornmeal. Repeat the process with all the slices and set aside. Grease a baking dish with olive oil and place the eggplant on it. Take to preheated oven at 200º C for 15 minutes. Serve immediately.

radiusread

Ingredients

Pasta

• 2 tea cups of wheat flour
• 1/2 cup of hot water
• 1 table spoon of salt
• 2 tablespoons of olive oil
• Wheat flour for sprinkling

Filling

• 250 g of vegetable cheese cut into pieces
• Chives and parsley, chopped to taste
• 1 pinch of salt
• water for cooking

Method of preparation

In a container, place the wheat flour, salt, olive oil and water and mix well. Knead the dough until it comes off your hands. Reserve. In another container, place the vegetable cheese, parsley, chives and salt and mix until incorporated with the other ingredients. Reserve.

Dust a smooth surface with flour and place the dough. With the help of a roll, open the dough, cut with a cutter, stuff, fold and close with a fork. Reserve. In a pan, put the water and lead to medium fire until it boils. Using a slotted spoon, add the ravioli and cook until they rise to the surface. Serve immediately.