5 Easy Vegetarian Meals
The Benefits of Veg
Over the years I have posted numerous vegetarian meals on Milly, Molly and Me. I have always maintained the importance of getting extra veg in your diet. Vegetables are rich in nutrients that we all need but often don’t get enough of. It is easy to get in the rut of eating the same vegetables week in week out. My family is not vegetarian but we try to go plant based 3 – 4 times per week. I believe we are reaping the benefits. On the whole I believe our immunity is very good due to the variety of fruits and vegetables we eat. Even my youngest manages to try an array of vegetables even though she is my fussiest eater. I think we all need 5 Easy Vegetarian Meals up our sleeves.
The other bonus of having a plant rich diet is that it can prove to be easy on the wallet. So yes, we do enjoy meat, chicken and fish. However those meals are balanced out by a large quantity of vegetables presented in tasty meals. These 5 Easy Vegetarian Meals are worth having in your repertoire to balance the nutrients you are feeding yourself and your family.
So in this post I am presenting the newest veg meal from Milly, Molly and Me together with some other favourites that I have posted over the years.
Spiced Chilli and Red Lentil Soup
The latest veg meal from Milly, Molly and Me plus some old favourites
This soup is inexpensive, quick to prepare and super delicious. In fact it is so delicious that my whole family devoured it when I served it for the first time. Using the spices of cumin and chilli it also incorporates the flavours of celery (including the leaves), carrot, onion and red capsicum. Red lentils are high in protein, full of fibre and are high in iron, folate, B vitamins and potassium so they are extremely nutritious. The soup is also flavoured with coconut milk so the flavours are nicely rounded out. Find the recipe at the end of this post.
So what is next on the recommended 5 Easy Vegetarian Meals list?
Make it as spicy as you like – full of vegetable goodness!
Spice it up with Moroccan Spiced Vegetable Casserole served with a roasted vegetable couscous. The perfect way to get a range of vegetables like sweet potato, tomatoes and capsicum together and cooked to spice perfection. You could incorporate your choice of other vegetables if you wish and you can feel free to make it as spicy as you like.
A yummy, vegetarian risotto that can be ready in 30 minutes.
Easy Vegetable Risotto is a great way to up your vegetable intake and will only take about half an hour to prepare. Because most of the vegetables are blended quite fine they are almost hidden. The veggies add colour and taste but not texture to the risotto which is great for family members who are fussy about how they eat their vegetables. If you love risotto give this one a try because it is just so flavourful.
Gorgeous, vitamin packed delicious fritters to satisfy your fried food cravings.
Whenever people ask me how to feed their children vegetables my first recommendation is to offer Zucchini and Cauliflower Fritters. The main reason is that most children love fried food so this seems the ultimate way to serve up veggies to fussy eaters. The fritters are just so moreish, . For variety you could also try Crispy Vegetable Fritters with Tzatziki.
Fresh, light and so filling this salad will delight.
Tangy Butter Bean Salad is my go to salad for a work day lunch or as a side with a main meal. Packed full of protein and omega 3 oils it is full of nutrients that will satisfy you for hours. It is so quick to prepare that i usually have all the ingredients on hand for this deliciously tangy salad.
Spiced Chilli and Red Lentil Soup
Delicious, spicy and so filling.
Ingredients
- 3 tbsp olive oil
- 2 tbsp cumin ground
- 1/4-1/2 tsp dried chilli
- 1 onion diced
- 1 stick celery sliced including the leaves
- 1 carrot diced
- 1 Red capsicum, chopped
- 300g dried red lentils rinsed
- 1 400g tin chickpeas drained and rinsed
- 1.5 L vegetable stock
- 1 400g tin coconut milk
Instructions
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Fry the vegetables and spices in oil. Add the lentils and chickpeas then pour in the stock. Cook until vegetables and lentils are tender – about 30 minutes. Lastly add the coconut milk. It could not be easier!
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