33+ Delicious Simple Healthy Vegetarian Recipes

SIMPLE HEALTHY VEGETARIAN RECIPES – Although vegetarian dishes are sometimes associated with complicated ingredients and techniques, these simple recipes are here to show otherwise. Totally veggie-friendly, and flavor packed, these easy recipes will satisfy everyone in the family, whether vegetarian or not.

Simple Healthy Vegetarian Recipes

If you’re looking for an easy-pack lunch then look no further than Spinach, Hummus, and Bell Pepper Wraps or Greek Spaghetti Squash Toss. If you’re looking for a dinner to please everyone at the table, choose from our favorites like Nutty Fried Rice or Hearty Tortellini Soup. With this amount of variety, there’s no chance of being bored.

Farro, Green Bean, and Kale Salad

nice simple healthy vegetarian slow cooker recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 4 cups water
  • 1 cup halved haricots verts or green beans
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (8.5-oz.) pkg. precooked farro (2 cups)
  • 2 cups thinly sliced lacinato kale
  • 1 cup halved cherry or grape tomatoes
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

How to Make It

Step 1

Bring 4 cups water to a boil in a small saucepan. Add green beans; cook 3 to 5 minutes or until crisp-tender. Drain, and rinse well with cold water; drain.

Step 2

Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk. Heat farro according to package directions. Add farro, kale, tomatoes, and green beans to dressing; toss well. Sprinkle with cheese.

Skillet Ratatouille

amazing simple healthy indian vegetarian dinner recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 2 (15-oz.) cans unsalted diced tomatoes, divided
  • 2 (15-oz.) cans unsalted chickpeas, rinsed and drained
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt, divided
  • 1 cup chopped red onion
  • 1 cup chopped red bell pepper
  • 1 large zucchini, cut into 1-in. pieces (about 8 oz.)
  • 1 large yellow squash, cut into 1-in. pieces (about 8 oz.)
  • 1 small eggplant, peeled and cut into 1-in. pieces (about 5 oz.)
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh basil leaves (optional)

How to Make It

  • Step 1

Drain 1 can tomatoes in a colander over a bowl, reserving 1/2 cup liquid. Drain remaining 1 can tomatoes; discard liquid. Combine tomatoes, reserved 1/2 cup liquid, and chickpeas in a bowl.

  • Step 2

Heat 1 tablespoon oil in a large skillet over medium-high. Add garlic, 1/2 teaspoon salt, and next 5 ingredients (through eggplant); sauté 7 to 8 minutes or until slightly tender. Stir in tomato mixture and remaining 1/2 teaspoon salt; cover, and cook 5 minutes.

  • Step 3

Uncover pan; stir in vinegar, paprika, and black pepper. Cook 5 minutes or until vegetable mixture is slightly thickened. Divide vegetable mixture among 4 shallow bowls; drizzle servings evenly with remaining 1 1/2 teaspoons oil. Sprinkle with basil leaves, if desired.

Quinoa Bowls with Avocado and Egg

the best simple healthy vegetarian soup recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon kosher salt, divided
  • 1 cup hot cooked tricolor quinoa
  • 1 cup grape tomatoes, halved
  • 1/2 cup canned unsalted black beans, rinsed, drained, and warmed
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 2 large omega-3 eggs
  • 1/2 ripe avocado, sliced

How to Make It

  • Step 1

Whisk together 1 1/2 teaspoons oil, vinegar, and dash of salt.

  • Step 2

Combine quinoa, tomatoes, beans, cilantro, and 1/8 teaspoon salt; toss gently to combine. Divide mixture evenly between 2 bowls.

  • Step 3

Heat a medium nonstick skillet over medium. Add remaining 1/2 teaspoon oil; swirl to coat. Crack eggs, 1 at a time, into pan. Cover; cook until whites are set and yolk is still runny, 2 to 3 minutes. Drizzle dressing evenly over quinoa mixture; top with eggs and avocado. Sprinkle with remaining dash of salt. Garnish with additional cilantro, if desired.

Egg Foo Yong with Mushroom Sauce

top simple healthy vegetarian crockpot recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 2 tablespoons sesame oil, divided
  • 3/4 cup matchstick-cut carrot
  • 1 bunch green onions, thinly sliced, white and green parts divided
  • 2 cups packaged broccoli slaw
  • 1 teaspoon minced peeled fresh ginger
  • 3 garlic cloves, grated
  • 1 tablespoon unseasoned rice vinegar
  • 1 1/2 tablespoons tamari sauce or reduced-sodium soy sauce, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 6 large eggs, lightly beaten
  • 1 cup unsalted vegetable stock
  • 1 tablespoon all-purpose flour
  • 1 (8-oz.) pkg. presliced cremini mushrooms
  • 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s)
  • 1 tablespoon toasted sesame seeds

How to Make It

  • Step 1

Preheat broiler; place rack in upper middle position.

  • Step 2

Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high. Add carrot and white parts of green onions; sauté 3 minutes. Add slaw, ginger, and garlic; cook 3 minutes, stirring occasionally. Add vinegar; cook 1 minute or until liquid evaporates.

  • Step 3

Combine 1 1/2 teaspoons tamari, 1/4 teaspoon pepper, and eggs in a bowl, stirring with a whisk. Add egg mixture to slaw mixture in pan, tilting pan to spread mixture evenly. Cook 3 to 4 minutes or until egg is set on the bottom. Place pan in oven; broil 2 minutes or until top is set and golden. Cut into quarters.

  • Step 4

Combine stock and flour in a bowl, stirring with a whisk. Heat remaining 1 tablespoon oil in a skillet over medium-high. Add mushrooms; cook 5 minutes or until browned. Add flour mixture; bring to a boil, and cook 1 minute or until mixture is slightly thickened. Stir in remaining 1 tablespoon tamari and 1/4 teaspoon pepper.

  • Step 5

Heat rice according to package directions; divide evenly among 4 plates. Top each serving with 1 wedge of the pancake and 1/4 cup mushroom mixture; top evenly with green parts of onions, remaining 1/4 teaspoon pepper, and sesame seeds.

Umami Broth with Buckwheat and Vegetables

Awesome simple healthy cheap vegetarian recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 2 tablespoons toasted sesame oil
  • 2 tablespoons red miso
  • 1 cup diced sweet onion
  • 1 (1-in.) piece fresh ginger, peeled and grated
  • 3 garlic cloves, minced
  • 4 cups water
  • 4 cups unsalted chicken stock
  • 1 ounce dried shiitake mushrooms
  • 4 large eggs in shells
  • 1/2 cup uncooked buckwheat groats, rinsed and drained
  • 1 medium carrot, cut into 1/4-in.-thick half-moons
  • 12 ounces baby bok choy, stalks sliced crosswise into 1/2-in. pieces, leaves left whole
  • 2 green onions, cut into 1-in. pieces
  • 2 tablespoons rice vinegar

How to Make It

  • Step 1

Heat oil in a large saucepan over medium-high. Add miso, onion, and ginger; sauté 10 minutes or until browned and fragrant. Add garlic; sauté 2 minutes. Add 4 cups water, stock, and mushrooms. Bring to a boil.

  • Step 2

Carefully drop eggs into broth; reduce heat to medium. Simmer 7 minutes. Using a slotted spoon, transfer eggs to a bowl filled with ice water. Let stand 1 minute. Peel eggs.

  • Step 3

Add buckwheat and carrot to broth; increase heat to medium-high, and bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until buckwheat is tender.

  • Step 4

Add bok choy and green onions; cook until tender, about 5 minutes. Stir in vinegar. Ladle soup evenly into 4 bowls. Cut eggs in half lengthwise; place 2 egg halves on each bowl of soup.

Tomato, Basil, and Corn Pizza

cool simple healthy vegetarian pasta recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 1 pound refrigerated fresh pizza dough
  • 1 tablespoon plain yellow cornmeal
  • 1/2 cup lower-sodium marinara sauce (such as Rao’s)
  • 1 large tomato, thinly sliced
  • 2/3 cup fresh corn kernels (from 2 ears)
  • 3 1/2 ounces fresh mozzarella cheese, torn (about 1 cup)
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup loosely packed basil leaves, torn
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • 1 tablespoon balsamic glaze

How to Make It

  • Step 1

Place a rectangular pizza stone in the oven, and preheat to 500°F. (Do not remove the pizza stone while the oven preheats.)

  • Step 2

Place the dough in a microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 30 seconds, until the dough is slightly warmed. Place the dough on a lightly floured surface, and roll out into a 15- x 12-inch rectangle. Sprinkle cornmeal on a large piece of parchment paper; place the dough recangle on the cornmeal. Let stand 5 minutes.

  • Step 3

Place the parchment and dough on a flat baking sheet. Bake at 500°F for 3 minutes. Spread marinara sauce on the crust. Top evenly with tomato, corn, cheese, and garlic. Sprinkle with salt and black pepper. Gently slide the pizza onto the preheated pizza stone. Bake at 500°F for 12 minutes or until crust is browned and edges are crispy. Sprinkle basil and crushed red pepper evenly over top; drizzle with oil and balsamic glaze. Cut into 6 slices.

Rigatoni with Kale Pesto

Fabulous simple healthy indian vegetarian recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 2 bunches lacinato kale, stemmed
  • 2 tablespoons pine nuts, toasted
  • 2 garlic cloves, chopped
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon freshly grated lemon rind
  • 2 ounces fresh pecorino Romano cheese, finely grated (about 1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Dash of Aleppo pepper (optional)
  • 1 pound rigatoni pasta

How to Make It

  • Step 1

Bring a large pot of water to a boil. Fill a large bowl with ice water. Working in two or three batches, submerge kale in boiling water for 15 seconds until wilted and deep green; remove, and immediately plunge into ice water for 15 seconds. Drain kale well; place on layers of paper towels, and press to remove excess liquid. Place kale, pine nuts, and garlic in a food processor or blender. Pulse until coarsely chopped. Slowly add oil with motor running; blend until pesto is smooth. Place pesto in a medium bowl; stir in rind, cheese, salt, and peppers.

  • Step 2

Cook pasta according to package instructions, omitting salt and fat. When pasta is al dente, drain, reserving 1 cup pasta cooking liquid. Return pasta to pan over medium-low heat; stir in pesto. Add pasta cooking liquid, 1 tablespoon at a time, until sauce reaches desired consistency.

Curried Lentil-and-Vegetable Stew

Unique simple healthy vegetarian lunch recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 2 teaspoons olive oil
  • 1 (8-oz.) pkg. prechopped yellow onion
  • 2 cups chopped zucchini
  • 2 garlic cloves, thinly sliced
  • 1 cup chopped seeded tomato
  • 2 tablespoons curry powder
  • 2 tablespoons unsalted ketchup
  • 2 cups unsalted vegetable stock
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 (17.6-oz.) pkg. steamed cooked lentils (about 2 1/2 cups)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons plain whole-milk yogurt (not Greek-style)
  • 1/4 cup chopped fresh cilantro

How to Make It

  • Step 1

Heat oil in a large saucepan over medium-high. Add onion; sauté 4 minutes. Add zucchini and garlic; cook 3 minutes. Add tomato, curry powder, and ketchup; cook 1 minute, stirring constantly.

  • Step 2

Combine stock and flour in a small bowl. Add stock mixture to pan; bring to a boil Stir in salt and lentils; cook 3 minutes. Remove pan from heat; stir in lime juice. Divide lentil mixture among 4 bowls; top evenly with yogurt and cilantro.

Farro Burrito Bowls

Easy simple healthy vegetarian salad recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 3/4 teaspoon ancho chile powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked farro
  • 2 cups grilled vegetable mixture from (grilled caponata panini), coarsely chopped
  • 1 (15-oz.) can unsalted black beans, rinsed and drained
  • 3 ounces queso fresco, crumbled (about 3/4 cup)
  • 1 medium avocado, sliced
  • Lime wedges

How to Make It

  • Step 1

Combine first 7 ingredients in a medium bowl, stirring with a whisk. Reserve 1 1/2 tablespoons cilantro mixture. Add farro to remaining cilantro mixture; toss to coat.

  • Step 2

Divide farro mixture, chopped grilled vegetables, beans, cheese, and avocado among 4 shallow bowls. Drizzle with reserved 1 1/2 tablespoons cilantro mixture. Serve with lime wedges.

Grilled Vegetable Frittata

Delicious simple healthy vegetarian indian recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 1 1/2 tablespoons olive oil, divided
  • 2 medium Yukon Gold potatoes, peeled and diced (about 10 oz.)
  • 2 tablespoons 2% reduced-fat milk
  • 2 teaspoons chopped fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 ounce Parmesan cheese, finely grated (about 1/3 cup)
  • 6 large eggs
  • 2 large egg whites
  • 2 cups grilled vegetable mixture (from Grilled Caponata Panini), coarsely chopped

How to Make It

  • Step 1

Preheat broiler with oven rack in upper middle position.

  • Step 2

Combine 1 1/2 teaspoons oil and potatoes in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 3 minutes or until just tender. Uncover; cool slightly.

  • Step 3

Combine milk and next 7 ingredients (through egg whites) in a bowl, stirring with a whisk.

  • Step 4

Heat remaining 1 tablespoon oil in a nonstick ovenproof skillet over medium-high. Add potatoes; sauté 6 minutes or until browned. Reduce heat to medium-low; add egg mixture, and cook 5 minutes. Top evenly with grilled vegetable mixture. Place pan in oven, and broil 3 minutes or until egg is set. Cut into 8 wedges

Pasta with Charred Broccoli, Feta, and Lemon

yummy simple healthy vegetarian recipes for dinner #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 4 cups small broccoli florets
  • 3 tablespoons olive oil, divided
  • 2 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon crushed red pepper
  • 8 ounces uncooked strozzapreti or mezze penne pasta
  • 2 garlic cloves, thinly sliced
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup whole milk
  • 3 ounces feta cheese, crumbled (about 3/4 cup)
  • 1 tablespoon grated lemon rind
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon flaked sea salt (such as Maldon)

How to Make It

  • Step 1

Preheat oven to 425°F.

  • Step 2

Combine broccoli, 1 1/2 tablespoons oil, 1/4 teaspoon kosher salt, and crushed red pepper on a baking sheet; spread in a single layer. Bake at 425°F for 20 to 25 minutes or until broccoli is charred and browned in spots, stirring after 15 minutes.

  • Step 3

Bring a large saucepan filled with water and remaining 2 teaspoons kosher salt to a boil. Add pasta, and cook 7 to 8 minutes or until al dente. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.

  • Step 4

Heat remaining 1 1/2 tablespoons oil and garlic in a large skillet over medium-low. Cook 2 minutes or until garlic is golden, stirring occasionally. Sprinkle flour over pan; cook 30 seconds, stirring constantly.

Gradually add reserved 3/4 cup pasta cooking liquid and milk to pan, stirring constantly with a whisk. Stir in feta; cook 3 minutes or until feta begins to melt and sauce is slightly thickened. Add broccoli, pasta, and lemon rind; toss. Divide pasta mixture among 4 bowls; sprinkle evenly with black pepper and 1/4 teaspoon flaked salt.

Pasta with Chickpea Sauce

simple very simple healthy vegetarian recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 4 garlic cloves, minced
  • 1 cup drained canned unsalted chickpeas
  • 3/4 cup water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups hot cooked whole-grain penne (8 oz. uncooked)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil

How to Make It

  • Step 1

Heat olive oil in a skillet over medium.

  • Step 2

Add onion, carrot, and minced garlic; cook 8 minutes.

  • Step 3

Place onion mixture, chickpeas, water, salt, and pepper in a blender; process until smooth.

  • Step 4

Toss with hot cooked penne; sprinkle with parsley and basil.

Mixed Grain, Cherry, and Snap Pea Salad

good simple healthy veggie burger recipe #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 1 3/4 cups water, divided
  • 1/2 cup uncooked bulgur, rinsed and drained
  • 1/2 cup uncooked quinoa, rinsed and drained
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups fresh sweet cherries, pitted and halved (about 10 oz.)
  • 1 1/2 cups sugar snap peas, trimmed and cut into 1/2-in. pieces (about 6 oz.)
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh mint
  • 1 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s)
  • 2 ounces goat cheese, crumbled (about 1/2 cup)

How to Make It

  • Step 1

Bring 1 cup water to a boil in a small saucepan over medium-high; add bulgur. Reduce heat; cover, and simmer 10 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Spoon bulgur onto a parchment paper-lined baking sheet.

  • Step 2

Bring quinoa and remaining 3/4 cup water to a boil in a small saucepan over medium-high. Reduce heat; cover, and simmer 12 minutes or until liquid is absorbed. Add quinoa to bulgur on baking sheet; cool to room temperature.

  • Step 3

Combine oil, vinegar, salt, and pepper in a small bowl, stirring with a whisk. Combine bulgur mixture, cherries, snap peas, onion, mint, and rice in a large bowl. Add oil mixture to bulgur mixture; toss. Sprinkle with goat cheese.

Garden Greens Pizza

nice simple healthy vegan cake recipe #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 12 ounces fresh deli whole-wheat pizza dough
  • 8 cups water
  • 1 cup medium-thick asparagus spears, trimmed and cut diagonally in half
  • 1 cup sugar snap peas
  • 2/3 cup part-skim ricotta cheese
  • 2 tablespoons 1% low-fat milk
  • 1 garlic clove, grated
  • 3 ounces part-skim mozzarella cheese, shredded (3/4 cup)
  • 1 small zucchini, shaved lengthwise into thin slices using a mandoline or vegetable peeler (about 1 cup)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup torn fresh basil
  • 1/8 teaspoon black pepper

How to Make It

  • Step 1

Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)

  • Step 2

Roll dough into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place dough (on paper) on preheated stone. Bake at 500°F for 4 minutes.

  • Step 3

Bring 8 cups water to a boil in a large saucepan. Add asparagus and peas; cook 2 minutes. Drain, and plunge into ice water; drain. Pat dry.

  • Step 4

Combine ricotta, milk, and garlic in a small bowl. Spread mixture over dough, leaving a 1/2-inch border.

  • Step 5

Top pizza with mozzarella, asparagus, and peas. Bake at 500°F for 10 minutes.

  • Step 6

Toss zucchini with lemon juice and salt. Top pizza with zucchini mixture, lemon rind, basil, and black pepper. Cut into 8 slices.

Mini Mozzarella-and-Kale Pita Pizzas

amazing easy simple healthy vegetarian recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 6 (1-oz.) miniature whole-wheat pita rounds (such as Toufayan)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon sliced garlic
  • 6 ounces baby kale
  • 1/2 cup pizza sauce (such as Rao’s)
  • 2 1/2 ounces preshredded 2% reduced-fat Italian cheese blend (about 2/3 cu)
  • 1 1/2 ounces fresh mozzarella cheese, shredded (about 1/3 cup)
  • 1/4 cup heirloom cherry tomatoes, sliced
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon kosher salt

How to Make It

  • Step 1

Preheat broiler to high with oven rack in middle position.

  • Step 2

Split each pita in half horizontally to get 12 rounds. Arrange rounds, cut side up, on a baking sheet; drizzle with 2 tablespoons oil. Broil 2 to 3 minutes or until lightly toasted.

  • Step 3

Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add shallots and garlic; sauté 2 minutes or until browned. Stir in kale; cook 2 minutes or until wilted. Remove pan from heat.

  • Step 4

Spread about 2 teaspoons pizza sauce over each pita round; top evenly with kale mixture, cheeses, and tomatoes. Sprinkle evenly with pepper and salt. Broil 4 to 5 minutes or until cheeses are melted.

Mushroom and Arugula Pizza

the best simple healthy vegetarian sandwich recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 2 cups sliced fresh cremini mushrooms
  • 1 1/2 cups sliced fresh portobello mushrooms
  • 2 teaspoons minced garlic
  • 1/4 teaspoon kosher salt, divided
  • 12 ounces fresh deli whole-wheat pizza dough
  • 1 1/3 ounces goat cheese, crumbled (about 1/3 cup)
  • 3 ounces part-skim mozzarella cheese, shredded (3/4 cup)
  • 1 cup packed arugula
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon truffle oil (optional)

How to Make It

  • Step 1

Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)

  • Step 2

Heat oil in a large nonstick skillet over medium. Add shallot, and cook, stirring occasionally, until soft, 1 to 2 minutes. Add mushrooms and garlic; cook, stirring often, until liquid has almost evaporated, 5 to 6 minutes. Remove from heat. Sprinkle with 1/8 teaspoon salt, and set aside.

  • Step 3

Roll dough into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Sprinkle goat cheese over dough; spread mushroom mixture over cheese. Top with mozzarella.

  • Step 4

Place dough (on paper) on preheated stone; bake at 500°F for 13 to 14 minutes.

  • Step 5

Toss arugula with lemon juice. Top pizza with arugula mixture; drizzle with truffle oil, if desired, and sprinkle with remaining 1/8 teaspoon salt. Cut into 8 slices.

Pretty “Parslied” Spaghetti

top healthy simple vegan breakfast recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 1 tablespoon plus 1/4 tsp. kosher salt, divided
  • 8 ounces uncooked spaghetti
  • 5 teaspoons olive oil, divided
  • 4 garlic cloves, thinly sliced
  • 1 1/2 cups chopped fresh flat-leaf parsley
  • 2 1/2 ounces grated Parmesan cheese (about 2/3 cup)
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  • Step 1

Bring a large saucepan of water and 1 tablespoon salt to a boil. Add pasta; cook 7 minutes or until al dente. Drain in a colander over a bowl, reserving 1 1/2 cups cooking liquid.

  • Step 2

Heat 1 tablespoon oil in a skillet over medium. Add garlic; cook 2 minutes or until pale golden-brown.

  • Step 3

Scoop pasta directly into the skillet, tossing to coat. Add parsley and Parmesan, and toss until all the pasta strands are covered. Add 1 to 1 1/2 cups reserved pasta cooking liquid to pan as needed to loosen sauce. Sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with remaining 2 teaspoons olive oil.

Pepper-Only Pizza

Awesome simple healthy vegetarian breakfast recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 1 Hatch or Anaheim chile (hot or mild)
  • 6 ounces fresh refrigerated whole-wheat pizza dough, at room temperature
  • 2 tablespoons lower-sodium marinara sauce
  • 1 ounce crumbled queso fresco (about 1/4 cup)
  • 1 tablespoon pickled Sweety Drop peppers
  • 1 tablespoon Mexican crema

How to Make It

  • Step 1

Preheat broiler to high. Place Hatch chile on a piece of heavy-duty foil. Broil 10 minutes or until blackened, turning occasionally. Wrap chile in foil; let stand 10 minutes. Peel chile; discard skin, seeds, and stem. Slice into thin strips.

  • Step 2

Preheat oven to 550°F with a large cast-iron pan inside; continue to heat pan an additional 10 minutes after oven has reached 550°F.

  • Step 3

Press dough with fingers into a 9-inch circle on a floured surface. Carefully remove pan from oven. Place dough circle in pan. Spread sauce on dough, leaving a 3/4-inch rim around outside. Sprinkle evenly with cheese. Top with sliced chile and Sweety Drop peppers. Place pan in oven; bake at 550°F for 7 minutes or until top is browned. Drizzle with crema. Cut into quarters.

Farro Breakfast Bowl

cool simple healthy vegan dinner recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 1/2 cup uncooked farro
  • 2 large eggs (refrigerator-cold)
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, divided
  • 1 medium ripe avocado, halved and pitted
  • 1/4 teaspoon cracked black pepper
  • 3 tablespoons whole-milk plain Greek yogurt
  • 2 lemon wedges

How to Make It

  • Step 1

Bring a large saucepan filled water to a boil. Add farro; reduce heat to medium and simmer 20 minutes or until slightly chewy. Drain.

  • Step 2

Bring a small saucepan of water to a boil. Add cold eggs; reduce heat to medium-low and simmer 6 minutes. Place eggs in a bowl of ice water; let stand 6 minutes or until completely cool. Drain and peel.

  • Step 3

Heat oil in a small skillet over medium. Add cumin; cook 30 seconds, stirring constantly. Add farro and 1/4 teaspoon salt; cook 2 minutes or until lightly toasted. Place 2/3 cup farro mixture in each bowl. Carefully halve one egg over each bowl. Add one avocado half to each bowl. Sprinkle remaining 1/4 teaspoon salt and pepper evenly over top. Top each with 1 1/2 tablespoons yogurt. Squeeze 1 lemon wedge over each bowl.

Minute Black Bean Burgers

Fabulous simple healthy vegan dessert recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 1 (1-oz.) slice whole-grain bread, toasted and torn into pieces
  • 1/4 cup grated onion
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons fresh lime juice
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated lime rind
  • 1 (15-oz.) can unsalted black beans, rinsed and drained
  • 1/3 cup coarsely chopped walnuts
  • 1/2 teaspoon hot sauce
  • 1 large egg, lightly beaten
  • 4 teaspoons olive oil

How to Make It

  • Step 1

Place bread in a food processor; pulse 5 times. Transfer to a bowl.

  • Step 2

Combine onion, garlic, juice, cumin, salt, rind, and beans in processor; pulse 4 to 5 times. Add bean mixture, walnuts, hot sauce, and egg to crumbs; stir well. Divide the mixture into 4 equal portions. Shape each portion into a 3/4-inch-thick patty.

  • Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes on each side or until browned.

Smoky Potato and Greens Tacos

Unique simple tasty healthy vegetarian recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 6 cups water
  • 4 cups cubed peeled baking potato (about 2 medium)
  • 2 tablespoons olive oil
  • 1 teaspoon hot smoked paprika
  • 2 cups cooked collard greens (from Braised Collard Greens and Bacon-Pepper Pinto Beans)1/4 teaspoon kosher salt
    8 (6-in.) corn tortillas
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup thinly sliced radishes
  • 2 ounces queso fresco, crumbled (about 1/2 cup)
  • 8 teaspoons hot sauce

How to Make It

  • Step 1

Bring 6 cups water and potatoes to a boil in a large Dutch oven or large saucepan over high. Cover, reduce heat to medium, and cook just until tender, about 10 minutes. Drain well; pat dry with paper towels.

  • Step 2

Heat oil in a large nonstick skillet over medium-high. Add potatoes; cook until browned on all sides, about 10 minutes. Stir in paprika; cook 1 minute. Add greens and salt; cook 2 minutes or until thoroughly heated.

  • Step 3

Warm tortillas according to package directions. Place 1/2 cup potato mixture in each tortilla. Top evenly with cilantro, radishes, queso fresco, and hot sauce.

Spinach, Hummus, and Bell Pepper Wraps

Easy simple healthy vegan recipes for beginners #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 2 (1.9-oz.) whole-grain flatbreads (such as Flatout Light)
  • 1/2 cup roasted garlic hummus
  • 1 small red bell pepper, thinly sliced
  •  cup firmly packed baby spinach
  • 1 ounce crumbled tomato-and-basil feta cheese (about 1/4 cup)

How to Make It

  • Step 1

Spread each flatbread with 1/4 cup hummus, leaving a 1/2-inch border around the edge.

  • Step 2

Divide the bell pepper evenly between the flatbreads; top each with 1/2 cup spinach and 2 tablespoons cheese. Starting from one short side, roll up the wraps. Cut each wrap in half, and secure with wooden picks.

Saucy Skillet-Poached Eggs

Delicious simple and tasty vegetarian recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • 3 garlic cloves, chopped
  • 1/4 cup water
  • 2 teaspoons red wine vinegar
  • 1 teaspoon chopped fresh oregano
  • 3/4 teaspoon kosher salt
  • 1 (28-oz.) can unsalted crushed tomatoes
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • 4 large eggs
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon fresh oregano leaves

How to Make It

  • Step 1

Preheat oven to 375°F.

  • Step 2

Heat oil in a large cast-iron skillet over medium. Add onion and bell pepper; sauté 10 minutes. Add garlic; cook 2 minutes, stirring occasionally. Add 1/4 cup water and next 4 ingredients (through tomatoes). Bring to a simmer; cook 10 minutes or until sauce is slightly thickened. Stir in feta.

  • Step 3

Form 4 (2-inch) indentations in sauce with the back of a spoon. One at a time, crack eggs into a small custard cup, and gently slip 1 egg into each indentation. Sprinkle black pepper over eggs. Place pan in oven and bake at 375°F for 12 minutes or until whites are set. Sprinkle with chives and oregano. Divide sauce and eggs among 4 shallow bowls.

Sweet Potato Medallions with Almond Sauce and Chickpea Salad

yummy easy nutritious vegetarian recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 4 small (4-oz.) sweet potatoes
  • 1/4 cup creamy natural almond butter
  • 3 1/2 tablespoons warm water
  • 3 tablespoons fresh lemon juice, divided
  • 2 tablespoons olive oil, divided
  • 1 (15-oz.) can unsalted chickpeas, rinsed and drained
  • 5 ounces baby arugula
  • 3/4 teaspoon kosher salt
  • 1 teaspoon black pepper

How to Make It

  • Step 1

Prick potatoes all over with a fork; place on a microwave-safe plate, and microwave at HIGH just until tender, about 5 minutes. Cut into 1/2-inch-thick rounds.

  • Step 2

Whisk together almond butter, water, and 1 tablespoon lemon juice in a bowl. Set aside.

  • Step 3

Brush potato slices on 1 side with 1 tablespoon oil. Heat a large skillet over medium-high. Working in batches, cook potato slices, oil side down, until golden brown, 2 to 3 minutes.

  • Step 4

Combine chickpeas, arugula, salt, pepper, remaining 2 tablespoons juice, and 1 tablespoon oil in a large bowl. Divide chickpea mixture among 4 plates; top with sweet potato slices. Drizzle with almond butter sauce.

Hummus-Zucchini English Muffin

simple tasty vegetarian food recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 2 tablespoons hummus
  • 1 toasted whole-grain English muffin, split
  • 2 tablespoons shaved carrot
  • 2 tablespoons shaved zucchini
  • 2 teaspoons roasted salted sunflower seeds

How to Make It

Spread hummus on cut sides of English muffin halves; top with carrot, zucchini, and sunflower seeds.

Wheat Berry “Ribollita”

good simple and quick vegetarian recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 1 (28-oz.) can whole peeled plum tomatoes, drained and divided
  • 3 tablespoons olive oil, divided
  • 1 1/2 cups finely chopped yellow onion
  • 2 tablespoons minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 cups chopped cremini mushrooms
  • 6 cups water
  • 3/4 cup uncooked wheat berries
  • 1 3/4 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 1 (15-oz.) can unsalted cannellini beans, drained and rinsed
  • 1 (2-oz.) Parmesan cheese rind
  • 5 cups loosely packed baby arugula (about 5 oz.)
  • 2 tablespoons sherry vinegar
  • 1 ounce Parmesan cheese, shaved (about 1/3 cup)
  • How to Make It
  • Step 1

Remove 3 tomatoes from can, and finely chop to equal 1/2 cup. Heat 2 tablespoons oil in a Dutch oven over medium-high. Add chopped tomatoes, onion, garlic, and red pepper. Cook, stirring often, until tomatoes are caramelized and deep red, about 7 minutes.

Add carrot, celery, and mushrooms; cook, stirring occasionally, until browned, about 8 minutes. Add 6 cups water, wheat berries, salt, black pepper, beans, rind, and remaining tomatoes; bring to a boil. Reduce heat to medium; partially cover, and simmer 40 minutes or until wheat berries are tender, stirring occasionally.

  • Step 2

Add arugula and vinegar; cook 1 minute or until arugula just wilts, stirring constantly. Discard Parmesan rind. Divide soup evenly among 8 bowls. Top servings evenly with shaved Parmesan; drizzle evenly with remaining 1 tablespoon oil.

Greek Spaghetti Squash Toss

nice veggie meal ideas easy #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 1 teaspoon olive oil
  • 1/4 cup thinly sliced red onion
  • 1/2 teaspoon minced garlic
  • 1/3 cup unsalted chickpeas, rinsed and drained
  • 1/2 teaspoon chopped fresh thyme
  • 6 cherry tomatoes, halved
  • 1 1/2 cups Easy Baked Spaghetti Squash
  • 1 cup baby spinach, torn
  • Dash of salt
  • 2 tablespoons crumbled feta cheese

How to Make It

Heat oil in a medium skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add chickpeas, thyme, and tomatoes; cook 1 minute. Add spaghetti squash, spinach, and salt; toss gently to combine. Cook 2 minutes or until spinach is just wilted. Sprinkle with cheese.

Mushroom Bolognese over Spaghetti Squash

amazing simple vegetarian meal recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 1/2 cup hot water
  • 1/2 ounce dried porcini mushrooms
  • 1 (3-lb.) spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons olive oil
  • 2 cups chopped sweet onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 5 garlic cloves, minced
  • 1 (8-oz.) pkg. cremini mushrooms, finely chopped
  • 1 (8-oz.) pkg. white button mushrooms, finely chopped
  • 2 tablespoons unsalted tomato paste
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 8 ounces extra-firm tofu, drained and crumbled
  • 1 (15-oz.) can unsalted diced tomatoes, undrained
  • 2 ounces Parmesan cheese, grated (about 1/2 cup)

How to Make It

  • Step 1

Combine 1/2 cup hot water and porcini mushrooms in a bowl; let stand 20 minutes. Drain mushrooms in a colander over a bowl; reserve soaking liquid. Finely chop porcini mushrooms.

  • Step 2

Place 1 squash half, cut side down, in an 8-inch square glass baking dish. Add water to a depth of 1 inch. Cover and microwave at HIGH 8 minutes or until tender when pierced with a fork. Remove squash half; cool. Repeat procedure with remaining squash half.

  • Step 3

Heat oil in a large Dutch oven over medium-high. Add onion and next 7 ingredients (through button mushrooms); cook 12 minutes, stirring occasionally. Stir in tomato paste; cook 2 minutes. Stir in reserved porcini mushrooms, reserved soaking liquid, soy sauce, and next 4 ingredients (through tomatoes); reduce heat and simmer 10 minutes.

  • Step 4

Scrape inside of squash halves with a fork to remove spaghetti-like strands. Divide squash among 4 plates; top evenly with mushroom mixture and cheese.

Hearty Tortellini Soup

the best festive vegetarian recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 2 tablespoons olive oil
  • 2 cups chopped yellow onion (about 1 large)
  • 2 cups chopped fennel bulb (about 1 large)
  • 1/4 cup minced fresh garlic
  • 2 (8-oz.) pkg. sliced cremini mushrooms
  • 2 tablespoons unsalted tomato paste
  • 8 cups unsalted vegetable stock
  • 4 cups water
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 2 (15-oz.) cans fire-roasted diced tomatoes, undrained
  • 2 (15-oz.) cans unsalted chickpeas, rinsed and drained
  • 6 cups stemmed, chopped curly kale
  • 1 1/2 (9-oz.) pkg. whole-wheat 3-cheese tortellini
  • 1 1/2 tablespoons red wine vinegar
  • 1/3 cup chopped fresh flat-leaf parsley

How to Make It

  • Step 1

Heat oil in a large Dutch oven over medium-high. Add onion, fennel, garlic, and mushrooms; cook 15 minutes or until liquid evaporates, stirring occasionally. Stir in tomato paste; cook 1 minute. Add stock and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat and simmer 5 minutes.

  • Step 2

Stir in kale. Add tortellini, or follow freezing instructions. Cook 8 minutes or until tortellini are done.

  • Step 3

Remove pan from heat; stir in vinegar. Divide soup among 12 bowls; sprinkle with parsley.

  • Step 4

HOW-TO FREEZE: Cool soup completely. Once cool, add tortellini. Freeze flat in a large ziplock freezer bag for up to 2 months. THAW: Microwave soup in bag at MEDIUM (50% power) for 8 minutes or until pliable. REHEAT: Pour soup into a large Dutch oven; bring to a simmer over medium heat. Cook 25 minutes or until tortellini are done. Stir in red wine vinegar. Top with parsley.

Broccoli, Cheddar, and Brown Rice Cakes

top vegetables recipe easy to cook #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • Cooking spray tablespoon unsalted butter
  • 3/4 cup chopped yellow onion
  • 4 garlic cloves, chopped
  • 3/4 cup unsalted vegetable stock (such as Swanson)
  • 12 ounces fresh broccoli florets, cut into 1/2-in. pieces
  • 1 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s)
  • 1/4 cup whole-wheat panko (Japanese breadcrumbs)
  • 1 tablespoon grainy mustard
  • 1/2 teaspoon black pepper
  • 3/8 teaspoon kosher salt
  • 3 ounces preshredded reduced-fat sharp cheddar cheese, divided (about 3/4 up)
  • 2 large eggs, lightly beaten
  • Sliced green onions (optional)

How to Make It

  • Step 1

Preheat oven to 450°F. Coat a baking sheet with cooking spray.

  • Step 2

Melt butter in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes Add stock and broccoli. Bring to a boil; cook 3 minutes.

  • Step 3

Heat rice according to package directions. Combine broccoli mixture, rice, panko, mustard, pepper, salt, and 1/2 cup cheese in a large bowl. Stir in eggs. Divide and shape broccoli mixture into 8 (2 1/2-inch) patties. Arrange patties on prepared pan; coat patties with cooking spray. Bake at 450°F for 15 minutes. Top with remaining 1/4 cup cheese, and bake at 450°F for 4 more minutes or until cheese melts. Garnish with green onions, if desired

Creamy Carrot and Herb Linguine

Awesome easy vegetarian diet recipes #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 6 ounces uncooked whole-wheat linguine
  • 2 cups carrot noodles or ribbons
  • 2 teaspoons olive oil
  • 1/2 cup sliced shallots
  • 4 garlic cloves, sliced
  • 2 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces Parmesan cheese, shaved and divided (about 1/2 cup)
  • 1/2 cup fresh whole-wheat breadcrumbs, toasted
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 tablespoons torn tarragon leaves

How to Make It

  • Step 1

Cook pasta according to package directions, adding carrots during last 3 minutes of cooking. Drain.

  • Step 2

Heat oil in a medium saucepan over medium-low. Add shallots and garlic; sauté 5 minutes. Stir in flour; cook 30 seconds. Add milk to pan; bring to a simmer. Cook 5 minutes or until reduced to about 1 1/2 cups. Stir in salt, pepper, and 1/4 cup cheese until smooth. Add pasta mixture to milk mixture; toss. Top with breadcrumbs, remaining 1/4 cup cheese, parsley, and tarragon. Serve immediately.

Nutty Fried Rice

cool simple recipes for vegetarian meals #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 3 tablespoons toasted sesame oil, divided
  • 3 cups broccoli florets
  • 8 ounces presliced shiitake mushrooms
  • 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s)
  • 1/2 cup unsalted, roasted cashews
  • 2 large eggs, lightly beaten
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1/4 teaspoon black pepper
  • 1/4 cup peanut butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 tablespoon toasted sesame seeds

How to Make It

  • Step 1

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add broccoli and mushrooms; cook 6 minutes. Remove broccoli mixture from pan (do not wipe out pan).

  • Step 2

Add remaining 2 tablespoons oil to pan. Add rice and cashews; cook 5 minutes. Stir in eggs; cook 1 minute. Stir in broccoli mixture, 1 tablespoon soy sauce, and pepper.

  • Step 3

Combine remaining 2 tablespoons soy sauce, peanut butter, vinegar, and 1 tablespoon water in a bowl. Top rice mixture with peanut butter mixture and sesame seeds.

White Bean and Vegetable Bowls with Frizzled Eggs

Fabulous new food recipes vegetarian #healthy #healthyrecipes #healthyfood
Source: cookinglight.com

Ingredients

  • 4 teaspoons olive oil, divided
  • 3/4 cup prechopped yellow onion
  • 2 tablespoons sliced garlic
  • 8 ounces cremini mushrooms, quartered
  • 3 cups chopped tomatoes (about 2 large tomatoes)
  • 1 cup unsalted vegetable stock
  • 3/4 teaspoon kosher salt
  • 1 (15-oz.) can unsalted Great Northern beans, rinsed and drained
  • 5 ounces baby spinach
  • 4 large eggs
  • 1 tablespoon cider vinegar
  • Freshly ground pepper

How to Make It

  • Step 1

Heat 1 tablespoon oil in a Dutch oven over medium-high. Add onion and garlic to pan; cook 2 minutes, stirring occasionally. Add mushrooms to pan; cook 5 to 6 minutes or until browned, stirring occa­sionally. Add tomatoes, stock, salt, and beans to pan, and bring to a boil.

Cook 5 minutes or until mixture thickens and about half of the liquid has evaporated, stirring occasionally. Add spinach; cook 2 minutes or until wilted, stirring occasionally. Remove from heat; cover and keep warm.

  • Step 2

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high. Gently break eggs into pan; cook 3 minutes or until whites are set and yolks are still runny. Divide bean mixture among 4 shallow bowls. Top each serving with 1 egg; drizzle with vinegar, and sprinkle with pepper.

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