What can I cook for dinner tonight that's vegetarian, cheap and delicious?

Question

And please don't suggest risotto, moussaka, roasted veg, pasta - I've had enough of those!

Answer 1

My mom used to make this for us when we were little I hope you try it it is delicious. In a pot heat enough oil to cover the bottom of the pot. roughly chop an onion and mince a chili, lightly brown in pot. When lightly browned add garlic salt pepper and oregano. Add green beans and 3 tomatoes roughly chopped add a cup of vegetable broth or water, simmer until cooked. This recipe can be made with fresh, frozen. or canned vegetables it is so good that I may have to make some for lunch.

Answer 2

Have you tried Greek potatoes, just par boil some spuds, then put them in a oven proof dish and add some aubergine, some wedges of onion, slice's of garlic, some finely chopped chili, then pour a tin of chopped tomato's, sprinkle some oregano and basil then drizzle some olive oil over it all, then slap it in the oven on 175 for about 45 Min's, take out (and if you want to grate some Parmesan over it ) I do and it is luby jubly.

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

This is different, really easy and cheap.

Chickpeas

Olive oil
1-2 onion, chopped
2 cloves garlic, minced
1 courgette, chopped
1 (400g) tin crushed tomatoes
1 (400g) tin chickpeas, drained and rinsed
15 olives
handful of raisins
1 tsp ground cumin
pepper

-Brown the onion and garlic then add the courgette
-Cook for 5 mins and then lower heat
-Add remaining ingredients and simmer for 8mins
Serve with couscous or rice YUM YUM

Answer 5

stir fry , start by frying the onions together with cumin until they get golden then add grated or thinly sliced carrots( alot) , then add thinly sliced pepper, thinly sliced courgettes and at the very end ad thinly sliced spinach let it fry covering the pan with its top .
if you have too many vegs ten add a bit of water so they cook. the amounts of cumin or salt depend on how much you can take. but add the salt close to the end. As a general rule it all depends on wether u like it more fried or more cooked u can add oil everytime u add a different type of veg, I personally like the carrots a bit more fried andl eave the rest to cook
U can also try this as the filling for enchiladas, get mexican tortillas and put the stir inside and wrap Heat a bit on a flat pan without oil ot anything. Then cook a tomato sauce based salsa . if you have a blender , mix two precooked peeled tomatoes with 1garlic and 1 piece of mexican dried chilli,adding a cup of the same water where u cooked the tomatoes. Blend and use the sauce on top of the wraps. and if u are not vegan grate some ccheese on top

Answer 6

Minestrone Lentil Soup Recipe

2 tablespoons olive oil
2 cups chopped onion
2 tablespoons tomato paste
1/4 cup chopped fresh parsley
4 cloves garlic, chopped
3 carrots, diced
1 cup celery, diced
1 cup lentils, rinsed
2 bay leaves
8 sprigs parsley and 6 sprigs fresh thyme tied together
9 cups water or vegetable broth
2 cups cooked pasta
Salt and pepper
Heat oil in a large stockpot over high heat. Add onion and saute until browned, stirring frequently. Add tomato paste, chopped parsley garlic, carrots and celery and cook for 3 minutes. Add lentils, bay leaves, parsley-thyme sprigs and water and bring to boil. Lower heat and simmer partially covered for 30 minutes. Season with salt and pepper. Remove bay leaves and parsley-thyme sprigs and discard. Add pasta, heat through and serve.

Makes 8-10 Servings
Serving Size: 8 ounces

Answer 7

Vegetarian cous cous is great :
Sweet pepers, cherry tomatoes, olives, onion, courgette, garlic. All chopped up and lightly covered in oil, olive oil preferably. Pop on baking tray and into oven until looks cooked - about hal an hour. Meanwhile make the cous cous as packet instructions, then combine with cooked veg, salt and pepper - All the veg juices combine with the cous cous - yummy.

Answer 8

You could make some veggie lasagna. Just make it the same way your mother makes it substituting the sausage with firm tofu, mushrooms and spinach, or any other favourite veggies. Just use the food processor to blend the tofu and spinach together and use it as a layer in the lasagna. Easy. And you can put any leftover in the freezer for the next time your mom makes a dinner you can't eat.

Answer 9

Here you go.

Lazy veggie lasagne

8-10 lasagne sheets
tsb oil
70z mushrooms, sliced
1 clove of garlic, sliced
200g spinach
150g tub soft cheese or cream cheese
2oz pine nuts, toasted
3oz cheddar cheese, grated

1) Cook lasagne sheets in large pan till soft (10-12 mins), stirring occasionally. Drain and cool, making sure they don't stick together.
2) Heat oil, add mushrooms. Cook for 3-4 mins, add garlic and stir.
3) Preheat grill to high. Add spinach to pan a little at a time till it wilts, season. Stir in soft cheese and let it melt, then stir in pine nuts.
4) Layer a dish with lasagne sheets, then mixture, finishing on a mixture layer. Top with grated cheese and put under grill till golden and bubbling.

Yum. Hungry now! Hope you enjoy it.

Answer 10

What about quiche?
Cheese and onion is lovely and usually in your storecupboard already so can be cheap. If you do, can I come to dinner please...I'll bring some salad!