3 Vegetarian Festival Dinner Recipes
1. Roasted Eggplant Lasagna
If you love Lasagna and love to try new foods everyday then this dinner dish is for you. A perfect veg dinner to fill your tummy without adding much fat on your belly. It is a flavorful and healthy fermented food that can be customized using different vegetables and add-ons.
This lasagna has egg as a basic ingredient, it’s very easy to cook, the add ons are optional, it’s kid-friendly and suitable for everybody who likes macaroni. this recipe is almost effortless. Try it for yourself!
List of Ingredients:
- 1 large eggplant, peeled and cut into 1/4-inch slices salt to taste
- 2 tablespoons olive oil, or as needed
- 1 (16 ounces) container ricotta cheese
- 2 cups shredded Italian cheese blend 1 egg
- 2 cloves garlic, minced
- 2 sprigs fresh oregano, chopped
- 3 sprigs fresh thyme, chopped
- 10 grinds fresh black pepper
- 2 1/2 cups tomato sauce1 (10 ounces) package frozen chopped spinach, thawed and drained
- 6 slices part-skim mozzarella cheese
How to cook
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes.
- Rinse the salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice.
- Arrange eggplant slices on a baking sheet.
- Roast in the preheated oven for 10 to 15 minutes.
- Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes.
- Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
- Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
- Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices.
- Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce.
- Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices.
- Cover pan with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.
Cook Time: 105 Min
Calories: 432 per serve
Fat: 26.9
Carbs: 21.7
Protein: 29.9
Serve size: 6
2. Red Lentil curry
List of Ingredients:
2 cups red lentils #1 large onion, diced #1 tablespoon vegetable oil #2 tablespoons curry paste #1 tablespoon curry powder #1 teaspoon ground turmeric #1 teaspoon ground cumin #1 teaspoon chili powder #1 teaspoon salt #1 teaspoon white sugar #1 teaspoon minced garlic #1 teaspoon minced fresh ginger #1 (14.25 ounce) can tomato puree
How to cook
- Wash the lentils in cold water until the water runs clear.
- Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes drain.
- Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelised, about 20 minutes.
- Mix curry paste, curry powder, turmeric, cumin, chilli powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions.
- Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Stir in the tomato puree, remove from heat and stir into the lentils.
3. Authentic Falafels
List of Ingredients:
- 1 cup dried chickpeas
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 1 1/3 tablespoons sesame seeds
- 2 teaspoons ground cumin
- 1 teaspoon salt #1 teaspoon baking powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red chili powder
- 1/2 teaspoon white sugar
- 1/4 teaspoon ground turmeric
- 1 pinch asafoetida powder
- 1 quart vegetable oil for frying, or as needed
How to cook
- Place dried chickpeas in a bowl.
- Fill with water to cover; stir in baking soda.
- Soak at least 8 hours or overnight in refrigerator.
- Drain.
- Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
- Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
- Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed.
- Transfer chickpea mixture to a bowl.
- Chill chickpea mixture in refrigerator to allow flavours to blend, at least 1 hour and up to two days. Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
- Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
- Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.