What are some quick vegetarian meals?

Question

Like under 30 minutes preferably

Answer 1

Try couscous with fresh veggies, or perhaps a pasta dish. Mix some pasta-penne goes well with vegetables-and say eggplant, zucchini, tomatoes and olive oil, season it with oregano and thyme. Voila! If you're not vegan, try a casserole with cheese. Or, you could make red beans and rice, for a little southern flavor. There are great meat-free sausage substitutes. Boca burgers are also great-but not vegan.

Answer 2

My favorite:
Start some brown rice (takes 45 minutes, but if you make a lot one day, you can just warm it up the next)
1 pound Brussels sprouts, halved, quartered if large
1 red bell pepper, sliced 1 inch by 1/2 inch
1/2 lb. mushrooms, sliced 1/4 inch thick
heat 1 teaspoon peanut or olive oil in wok or very large skillet.
Saute 1 clove garlic minced, add sprouts, pepper, and mushrooms.
Stir fry for 2 to three minutes. Do not let garlic burn.
Add two tablespoons broth, water, or soy sauce.
Cover, lower heat, allow to steam for 5 minutes.
Serve over brown rice.
There isn't a complete protein in this dish, so I often make a side of legumes to eat with. Or munch some nuts!

Answer 3

Strir Fry tofu
Chili with canned beans and rice
BBQ Tofu
Tofu scramble
Pasta with the sauce of your choice
Pizza with supermarket ready crust
Veggie burgers
Thai curry Tofu with rice
Bean or cheese Quesadillas
Asian noodle salad
Fried rice with tofu

A good book suggestion: Vegetarian Express by Nava Atlas

Answer 4

Onion Spaghetti

INGREDIENTS
2 tablespoons olive oil
4 large onions, sliced
2 cloves garlic, crushed
1 tablespoon tomato paste
1 (14.5 ounce) can whole peeled tomatoes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
1/4 cup water
1 pound spaghetti

DIRECTIONS
Heat oil in a large skillet over medium heat. Cook onions and garlic in oil until soft. Stir in tomato paste, tomatoes, salt, pepper, basil and water. Cover, reduce heat to low, and simmer 20 minutes, until thickened.
While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss sauce with hot pasta.

Answer 5

When I'm in a rush, I'll make a quesadilla filled with any of the following:

Spinach
Refried Beans
Cheese
Black Olives
Sliced Chilis
Tomatoes

It's quick and easy.

Answer 6

Pasta and sauce
Pizza
stir fry and rice
... proberbly most "quick" meat meals have a "quick" vegetarian alternative!

Answer 7

Veggie stir fry w/ teriyaki sauce
Pasta with chunky sauce
Philly "Quorn" sandwich (Quorn tenders sauteed with onions and topped with melted cheese)

Answer 8

Try the following

Pasta with winter ratatouille
200g/7oz sweet potatoes, peeled and cut in wedges
200g/7oz parsnips, peeled and cut in large pieces
200g/7oz carrots, washed and cut in large pieces
110g/4oz red onions, cut in quarters
3-4 cloves garlic
2 tbsp olive oil
75ml/2½fl oz clear honey
2 sprigs rosemary
salt and freshly ground black pepper
500g/1lb 2oz packet of pasta
800ml/1 1/3 pint passata
small bunch basil, torn

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned.
3. While the vegetables are in the oven, cook the pasta according to packet instructions.
4. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan.
5. Add the passata, bring to the boil and allow to simmer gently for a minute or two.
6. Serve poured over the pasta and garnished with torn basil. or Spaghetti with Olive Oil, Garlic and Chilli
8 oz (225 g) spaghetti or linguine
4 tablespoons Italian extra virgin olive oil
2 fat cloves garlic, peeled and finely chopped
1 fat red chilli, deseeded and finely chopped
salt and freshly milled black pepper

Begin by putting the pasta on to cook. Then, just heat the olive oil in a small frying pan and, when it is hot, add the garlic, chilli and some freshly milled black pepper. Cook these very gently for about 2 minutes, which will be enough time for the flavourings to infuse the oil.

When the pasta is cooked, return it to the saucepan after draining, then pour in the hot oil. Mix well, then serve straight away on warmed pasta plates.


Or Hot potato and leek salad
1 tbsp olive oil
55-85g/2-3oz new potatoes, sliced
4 baby leeks, washed and sliced
2 garlic cloves, peeled and crushed
salt and freshly ground black pepper

Method
1. Heat the oil in a large non-stick frying pan or wok and sauté the potatoes for 3-4 minutes, to soften.
2. Stir in the leeks and garlic and heat for a further 2-3 minutes.
3. Season to taste and continue to cook until the potatoes are tender.
4. Transfer the salad to a serving dish and serve at once

or Pesto Rice Salad
Italian arborio rice measured to the 8 fl oz (225 ml) level in a glass measuring jug

16 fl oz (450 ml) boiling vegetable stock
juice 1 lemon
2 tablespoons extra virgin olive oil
a few fresh basil leaves
4 spring onions, finely chopped
1 oz (25 g) Parmesan (Parmigiano Reggiano) shavings
salt and freshly milled black pepper
For the pesto sauce:
2 oz (50 g) fresh basil leaves
1 large clove garlic, crushed
1 level tablespoon pine nuts
6 tablespoons extra virgin olive oil
1 oz (25 g) Pecorino Romano, grated
salt
To make the pesto sauce, if you have a blender, put in the basil, garlic, pine nuts and olive oil together with some salt and blend until you have a smooth purée. Then transfer the purée to a bowl and stir in the grated Pecorino cheese. If you don't have a blender, use a large pestle and mortar to pound the basil, garlic and pine nuts to a paste. Slowly add the salt and cheese, then very gradually add the oil until you have obtained a smooth purée.

Now measure the rice into a glass measuring jug, then add about one quarter of the pesto sauce to it and stir it around to coat all the grains. Tip the mixture into a shallow saucepan or frying pan with a lid and pour the boiling stock into the jug, then pour this over the rice. Now turn on the heat and stir with a wooden spoon, adding 1 level teaspoon of salt. Then, when it begins to boil, put the lid on, turn the heat down to low and let the rice cook for exactly 20 minutes.

As soon as it's ready, tip all the rice into a serving bowl, then simply pour in the lemon juice, olive oil and the remaining pesto sauce. Combine the ingredients together, stirring and tossing. At this stage taste and season with salt and pepper. Finally scatter some torn basil leaves, finely chopped spring onion and then some shavings of Parmesan over the surface of the salad as a garnish. If you want to serve the salad cold, add the basil, onion and Parmesan just before serving.

Or Winter tabbouleh
140g/5oz medium-coarse bulgar (cracked wheat)
1 head white chicory, finely chopped
½ fennel bulb, trimmed and finely chopped
75g/3oz cauliflower, separated into tiny florets
4 tbsp roughly chopped fresh flatleaf parsley
2 tbsp roughly chopped fresh mint
2 tbsp roughly chopped walnuts
seeds from 1 pomegranate, all bitter yellow membrane removed
For the pomegranate molasses dressing
1 clove garlic, crushed
¼ tsp ground cinnamon
2 tbsp pomegranate molasses
1 tbsp water
4 tbsp extra virgin olive oil
salt and freshly ground black pepper
½ tsp caster sugar (optional)

Method
1. Soak the bulgar wheat in warm water for 10-15 minutes to swell before putting it into a sieve to drain.
2. For the dressing, mix the garlic with the cinnamon and pomegranate molasses, then add the water and whisk in the olive oil. It should emulsify. Season with salt and freshly ground black pepper and if the dressing is very tart, add a little sugar.
3. Mix the bulgar, chicory, fennel, cauliflower, herbs, walnuts and pomegranate seeds together. Toss the salad with the dressing just before you are ready to eat, and check the seasoning once again

Answer 9

in frying pan: whatever veggies you have
then add rice noodles (they only take a few minutes to cook) with soy sauce (or teriaki, szechwan, etc.)

put pasta sauce on bagel, add mushrooms (or other veggie), add cheese, put in oven till cheese melts

Answer 10

I just cut up some carrots celery tomato and whatever ive got and mix it all up. takes 2 min tops.