5 Leading Vegetarian Meals

 

Nowadays, you need not have to be a full-fledged vegan to enjoy more meatless meals. Consumption of less meat is trending like never before. As per data recorded by a food delivery app, online food delivery in Los Angeles has witnessed an increase of 23% of vegan dishes ordered last year. If you are keen to reduce your meat intake or trying to be a vegetarian forever you have to go through this entire write-up and find for yourself how easy it is to have delicious vegetarian meals on your platter. The meal prep is too effortless for most of these dishes.

1. Shaved Brussels Sprouts Salad

A healthy meal delivery services in Murrieta terms this as a no wimpy leaf-lettuce salad. Stuffed with hearty Brussels sprouts, sweet apple slices, and rich, toasted hazelnuts, this impressive bowl is almost a meal in itself, though it also complements well with stuffed shells.

Whisk with oil, lemon juice, and honey in a bowl. Spice up with salt and pepper. Include Brussels sprouts, apple, shallot, and hazelnuts. Toss to blend. Fold in Pecorino.

2. Chopped Salad

Fibre-filled chickpeas maintain you full long after you’ve relished this simple salad. It’s an amazing light side dish you can serve during your summer dinners.

According to a team offering food delivery services in Pasadena, you can whisk with oil, vinegar, and mustard in a bowl. Spice up with salt and pepper. Include romaine, cucumbers, fennel and fronds, onion, chickpeas, parsley, and basil. Toss to blend.

3. Green Salad With Roasted Carrots and Creamy Tarragon Dressing

Simply seasoned carrots are roasted perfectly in this bright bowl. The homemade dressing can engage everyone relishing their veggies and even asking for more.

• Preheat oven to 450°F. Toss with carrots and oil on a large rimmed baking sheet. Spice up with salt and pepper. Roast, tossing once until it is golden brown and tender for 15 to 18 minutes.

• Whisk with créme fraîche, tarragon, milk, lemon juice, mayonnaise, and mustard in a serving bowl. Spice up with salt and pepper. Transfer 4 tablespoons dressing to another bowl; reserve.

• Include lettuce to a serving bowl and toss to coat. Add carrots and drizzle with reserved dressing. Garnish with morel tarragon.

4. Wild Rice-and-Cider-Cranberry Pilaf

• Spice up this cranberry pilaf with a stick of cinnamon.

• Heat 1 tablespoon oil in a medium saucepan in medium heat. Include cinnamon and smashed garlic. Cook until fragrant for 1 minute. Include rice and toss to coat. Top up with cider and 2 1/2 cups of water. Season with salt and pepper. Bring to a boil. Lessen heat to low, cover, and cook until rice is tender for15 to 17 minutes, adding cranberries during the final 10 minutes of preparation. 

• Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Include onions and season with salt and pepper. Cook, stirring occasionally until onions are tender and starting to brown for 18 to 20 minutes. Include chopped garlic and cook, stirring, until fragrant, 1 to 2 minutes. Stir in vinegar and parsley.

• Add scallions and onion mixture to rice and toss to blend.

5. Vegetarian Chili with Grains and Beans

• There is a secret ingredient that keeps this classic dish every bit as meaty and filling as its beefier brethren. It is wheat berries, which you can pick up in the grain section of most grocery stores.

• Blend crushed tomatoes, diced tomatoes, chilli powder, cumin, coriander, garlic, onion, carrot, poblano, wheat berries, and 3/4 cup water in a 5- to 6-quart slow cooker. Season with salt and pepper. Prepare covered until wheat berries are cooked but still chewy, 7 to 8 hours on low or 5 to 6 hours on high.

• Stir in both beans and cook until heated through 8 to 10 minutes. Serve with sour cream, Cheddar, scallions, cilantro, and lime wedges alongside.

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These were a few vegan options for you if you feel like giving up on non-vegetarian food.