Three Dinner Boxes Recipes For Your Vegetarian Customers

Vegetarian dinner ideas are becoming easier to find, as more people are focusing on healthy options. These three recipes will be a hit with both vegetarians and meat-eaters. These three easy recipes are delicious and quick to prepare. To show how many options you have when cooking vegetarian, the three recipes below are a pizza, curry, and stroganoff.

This is the Arugula and goat cheese pizza. This pizza has a pesto pizza instead of the standard red sauce. It is delicious with fresh goat cheese and delicious arugula.

ARUGULA AND GOAT CHEESE PIZZA

INGREDIENTS:

1 medium to large unbaked pizza crust

6 tablespoons pesto sauce

Three fresh Roma tomatoes, thinly sliced

1 (8 oz.) pack seasoned goat cheese

2 cloves garlic, peeled. Thinly sliced.

1 cup fresh arugula

1 tablespoon olive oil

DIRECTIONS:

Follow the instructions for baking pizza crust.

Spread pesto on the middle of the crust. Slice goat cheese into small coins and spread them across the pizza. Arrange tomato slices over goat cheese. Garnish with garlic. Lightly brush the crust with olive oil.

Place the pizza directly on the preheated oven rack. Bake for 5-10 minutes, but make sure to check the pizza every so often.

Let the pizza cool in the oven for about ten minutes. Then, cover it with a handful of arugula. Slice the pizza into large pieces and serve.

The second recipe is a simple vegetarian curry. Serve the curry over rice or quinoa and a side salad. This recipe is great if you don’t have fresh produce or a garden nearby. These ingredients can be found at your local grocery store.

EASY VEGETARIAN CURRRY

INGREDIENTS:

1 tablespoon olive oil

1 onion chopped

2 cloves of crushed garlic

2 1/2 teaspoons curry powder

2 tablespoons tomato paste

1 (14.5 ounce) can diced tomatoes

1 cube vegetable Bouillon

1 (10 ounce) package frozen mixed vegetables

1 1/2 cups water

Salt and pepper to your liking

2 tablespoons chopped fresh cilantro

DIRECTIONS:

Heat oil in a large saucepan on medium-high heat. Once the oil is heated, add garlic and onion to the pan.

Mix in the tomato paste and curry powder, then cook for 2-3 minutes.

Mix in the tomatoes, vegetable bouillon, frozen mix vegetables, water, salt, and pepper to your taste.

Cook vegetables for 30 minutes, but not until they are crunchy.

Before serving, sprinkle with fresh cilantro.

This recipe is a stroganoff, and it has a rich sauce made with portobello mushrooms. It’s served over egg noodles.

PORTOBELLO MUSHROOM STROGANOFF

INGREDIENTS:

3 tablespoons butter

1 large onion chopped

Portobello mushrooms, 3/4 lb.

1 1/2 cups vegetable broth

1 1/2 cups sour cream

3 tablespoons all purpose flour

1/4 cup chopped fresh parsley

8 ounces dried egg noodles

DIRECTIONS:

Bring large saucepan of lightly salted water over medium heat to boil. Cook the egg noodles until they are al dente. Turn off the heat and drain.

While the noodes cook, heat the butter in large skillet on medium heat. Stir in chopped onion. Continue to cook until the onion is softened. Turn the heat to medium-high, and then add the sliced portobello mushroom slices. Once mushrooms are tender and golden brown, transfer to a bowl.

Stir in the vegetable broth. Make sure you get all the brown bits out of the pan. Bring the mixture to a boil, and simmer until it has reduced by 1/3. Reduce heat to low and return the mixture of mushrooms and onions to the skillet.

The pan should be taken off the heat. Once the mixture has cooled, add the flour and sour cream to the saucepan. Finally, blend the mushrooms into the sauce. Continue to cook the skillet on low heat until the sauce thickens. Add the parsley and season with salt and pepper. Serve over cooked egg noodles.

These three vegetarian dinner ideas are sure to please your entire family. You can also visit the website to see more recipes.

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