Are you looking for delicious vegetarian recipes? Want to try a new recipe, but not sure where to start? Well I have found some great recipes that will satisfy your taste buds and won’t make you feel like you are missing out on meat. This is one of my favorite New York Vegetarian Recipes.
These recipes are simple and only take about 25 minutes to make. You can make this dish either in the oven or on the stove, depending on your preference. It’s a hearty vegetarian main course that can be served with rice or pasta if you are looking for something extra filling! The dish has a lot of vegetables in it, which means that it will keep you full and satisfied for hours. It’s also very easy to make and takes less than an hour from start to finish. If you are looking for a delicious vegetarian main course that is simple but packed with flavor then this is the recipe for you!
Creamy Broccoli Soup Ingredients:
- 1 lb. broccoli,
- chopped 1/4 onion,
- chopped 1 clove garlic,
- minced 2 cups vegetable broth
- 1 cup milk
- 1/4 cup sour cream
- Salt and pepper to taste
- Cut off the broccoli stems, then cut the stems into thick slices. Separate the small pieces. Keep the stems and florets separately.
- Peel the stems, then cut them into 1/2-inch-thick slices on the bias.
- In a large pot of boiling water, blanch the broccoli stems and florets for 2 minutes. Drain and transfer to a large bowl of ice water. Drain again and pat dry.
- In a large skillet, heat the oil over high heat. Add the garlic and ginger and cook until fragrant, about 1 minute.
- Add the broccoli stems and cook, stirring occasionally, until tender, about 5 minutes.
- Add the broccoli florets and cook, stirring occasionally, until tender, about 3 minutes.
- Stir in the soy sauce and sesame oil and cook for 1 minute. Serve immediately.
This creamy broccoli soup is the perfect comfort food for a chilly day. The broccoli is cooked until tender and the soup is flavorful and creamy. The sour cream adds a nice tang to the soup and the salt and pepper give it just the right amount of seasoning.
Sesame Cucumber and Avocado Salad
- 1 cucumber, halved lengthwise and thinly sliced
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted sesame seeds
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- Salt and freshly ground pepper to taste
This Sesame Cucumber and Avocado Salad is a light and healthy salad that is perfect for a summer meal.
The cucumber and avocado are both cool and creamy, and the sesame dressing adds a nice depth of flavor.
This salad can be made ahead of time and will keep in the fridge for a few days. To make the salad, start by chopping up the cucumber and avocado into bite-sized pieces.
Add these to a large bowl along with the sesame seeds and dressing. Toss everything together until coated and then serve. This salad is best served chilled or at room temperature.
This Sesame Cucumber and Avocado Salad is a great side dish to any summer meal. It’s light and refreshing, and the cool cucumber and avocado pair perfectly with the warm weather. The sesame dressing adds a nice depth of flavor, and the salad can be made ahead of time so it’s perfect for entertaining. Whether you’re having a cookout, picnic, or just a casual dinner at home, this salad will be a hit!
Tofu-Vegetable Satay With Peanut Sauce Ingredients:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon chili-garlic paste
- 8 ounces firm tofu, drained, patted dry and cut into 1-inch cubes
- 8 ounces mushrooms, stemmed and halved
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1/4 teaspoon ground black pepper
- 3 tablespoons vegetable oil, divided use
- 2 tablespoons chopped peanuts, for garnish (optional)
For the peanut sauce, whisk together peanut butter, soy sauce, water, honey, rice vinegar and chili-garlic paste in a small bowl; set aside.
Sprinkle tofu with black pepper. Thread mushrooms, bell peppers and tofu alternately onto 8 (12-inch) skewers.
Preheat the grill to medium high heat. Brush skewers with 2 tablespoons of the oil.
Grill for 10 to 12 minutes or until vegetables are tender and slightly charred around the edges and tofu is browned on all sides.
Remove from grill; drizzle with some of the reserved peanut sauce. Garnish with chopped peanuts before serving, if desired.
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