Welcome to the weekly vegetarian dinner recipes series where my goal is to help you spend LESS time searching the internet for new recipes so that you can enjoy MORE time cooking or doing other things that you love.
We’re in the tenth week.
Below, you will find a brief description and any tips I might have for the recipe or substitutions that were made. Enjoy!
Monday: Easy Stir Fry
A Stir fry is a great weekday meal because it doesn’t take a whole lot of ingredients or time. I replaced the meat with baked tofu to make it vegetarian friendly.
I like to make the tofu batter with cornstarch, olive oil and soy sauce and then bake it for 30 minutes at 400°F, flipping halfway. The tofu comes out so crisp every time!
Tuesday: Chili Cornbread Casserole
What a genius way to have cornbread and chili, I love a good one pot meal! As you probably already know, this recipe was adapted. I swapped the ground beef for beefless gounds.
Another thing that I would change in the future is totally a personal preference but I like my cornbread to have a little sweet to it so instead of adding just1 tablespoon of sugar, I would probably add 1/2 cup.
Sheet pan dinners are one of my favorite things to make during the week especially when I’m feeling lazy but still want something delicious. You just chop everything up, toss it in olive oil and spices and throw it right onto a baking sheet. Easy peasy!
I’ve had some sheet pan dinners in the past that seemed a little dry so the addition of the lemon garlic aioli was a must and I think you’re going to love it!
Thursday: Vegetarian Enchiladas
These vegetarian enchiladas were really good but I have one word of advice… Make them with flour tortillas. The recipe calls for corn tortillas but to be honest the corn tortillas will turn to mush.
For having such a minimal amount of ingredients, the filling is very good! I topped mine with sour cream, avocado, red pepper flakes and cilantro.
It’s spring so why not take advantage of some of the earliest spring harvests by making one of my most favorite foods on this planet, PESTO!
Pea shoots make up the bulk of this pesto because it’s in season and adds a tiny bit of sweetness. I wanted to keep with the theme of different ingredients for my spring pesto so I decided to give pistachios a try.
Sweet little morsels of roasted cherry tomatoes are added on top for some sweet acidity to balance and brighten the dish.
In Summary –
Another week of delicious dinners in the books! I’m sure you will find some lifelong favorites with these recipes. I know I have!
I hope you enjoyed these weekly vegetarian dinner recipes and that it helped to save you some time or at the very least sparked some dinner inspiration for the week ahead. Until next time. 🙂
Did you try any of these recipes? Leave a comment below and let me know how you made out!