Every time when it comes to cooking, the question arises "What to cook for breakfast, lunch or dinner?" And as always, there is no answer. But not at this time. Because especially for you, we have collected the best recipes for meat-free dishes, which are perfect for both family dinner and romantic get-togethers.
1. Roast with seafood
It is not at all necessary to prepare intricate dishes to please yourself and your loved ones. It is enough to cook a roast seafood, seasoning it with aromatic herbs, spices and delicious tomato sauce.
Ingredients:
• Seafood (sea cocktail) - 0.5 kg;
• Medium-sized white or purple onion - 1 pc;
• Medium-sized potatoes - 0.5 kg;
• Olive oil - 2 tsp;
• Tomato sauce - 4 tsp;
• Tomatoes in their own juice - 400 g;
• Fresh rosemary - 2 branches;
• Bulgarian red pepper - 1 piece;
• Medium-sized zucchini - 1 piece;
• Pesto - 8 tsp;
• Salt - to taste;
• Dried herbs for fish - to taste;
• Ground black pepper - to taste;
Cooking method:
• Peel the onion;
• Cut in small pieces;
• Fry for two to three minutes in olive oil;
• Wash the potatoes;
• Clear;
• Cut into medium-sized cubes;
• Add to onions;
• Stir;
• Cook for three to four minutes;
• Then add tomato sauce;
• Simmer for two to three minutes;
• Cut tomatoes in their own juice as well as potatoes;
• Put in a frying pan with vegetables and pour over juice from a jar;
• Season with salt, pepper, dried herbs and rosemary;
• To cover with a lid;
• Boil;
• Cook over medium heat for 15 minutes;
• Cut the courgettes and peppers into small cubes;
• Send to the rest of the vegetables;
• Cook for five to seven minutes;
• Then add seafood;
• Boil;
• Reduce heat and simmer until cooked;
• Before serving, season with Pesto sauce.
2. Funchoza with squid
Another original recipe for dinner with the family is funchose with squid and vegetables. The dish turns out to be tasty, light, but at the same time quite satisfying, and most importantly, it does not harm the figure at all.
Ingredients:
• Dry frozen squid - 400 g;
• Funchoza - 200 g;
• Medium-sized carrots - 1 pc;
• Small Bulgarian red pepper - 1 pc;
• Purple onion of medium size - 1 piece;
• Pink tomatoes of medium size - 2 pcs;
• Sunflower oil;
• Salt - to taste;
• Ground black pepper - to taste.
Cooking method:
• Pour noodles with hot water;
• Cover and leave for five minutes;
• Then drain the water;
• Rinse the noodles under cold running water;
• Throw in a colander;
• Take the squid out of the freezer and defrost it;
• Then wash under cold running water;
• Clean up if necessary;
• Cut the pulp into thin strips;
• Peel the onion;
• Cut into thin half rings;
• Fry in sunflower oil for three to four minutes;
• Wash carrots;
• Clear;
• Grate for Korean carrots;
• Add to onions;
• Stir and cook for two to three minutes;
• Wash the pepper;
• Remove the stalk and seeds;
• Cut the pulp into thin strips;
• Add to onions with carrots;
• Stir;
• Season with salt and pepper;
• Cook for another two to three minutes;
• Wash the tomatoes;
• Cut into small wedges;
• Add to the pan to the rest of the vegetables;
• Cook for two to three minutes;
• Then cover and simmer over medium heat for five to seven minutes;
• Then add the squid cut into strips;
• If necessary, salt and pepper again;
• To cover with a lid;
• Simmer for ten to fifteen minutes;
• Add noodles;
• Stir gently;
• Cook for a couple more minutes;
• Serve both warm and cold.
3. Eggplant with feta cheese
Who said that dishes without meat are not as tasty and satisfying as with him? Anyone who has not tried eggplant with feta cheese. Juicy, ruddy, aromatic vegetables baked in the oven with the most delicate cheese - something that is impossible to resist.
Ingredients:
• Feta - 100 g;
• Medium-sized eggplants - 3 pcs;
• Cocktail tomatoes - 10-12 pcs;
• Medium-sized purple onion - 1 pc;
• Garlic - 3-4 cloves;
• Sunflower oil - 3-4 tbsp;
• Tomato paste - 1 tbsp;
• Water - 50 ml;
• Salt - to taste;
• Ground black pepper - to taste.
Cooking method:
• Wash the eggplants thoroughly;
• Cut lengthwise into two parts;
• Transfer to a bowl;
• Cover with very cold water;
• Add 2 tsp of salt;
• Stir;
• Leave for half an hour;
• Then drain the water;
• Rinse under cold running water;
• Slightly squeeze out;
• And dry on paper towels;
• Transfer to a baking dish;
• Make cruciform incisions in each half;
• Send to an oven preheated to 200 degrees for about half an hour;
• Peel the onion and garlic;
• Grind;
• Fry in sunflower oil for about three to four minutes;
• Then add tomato paste and water;
• Cook for five to six minutes over medium heat, stirring occasionally;
• Wash the tomatoes;
• Cut into four pieces;
• Add to gravy;
• Cook over low heat for about seven to ten minutes;
• Remove the eggplants from the oven;
• Use a spoon to make boats, crushing the pulp;
• Put tomato filling and feta slices in each half;
• On top of one more layer of tomato filling;
• Send to an oven preheated to 180 degrees for about 20-25 minutes;
• Before serving, sprinkle with fresh, finely chopped parsley if desired.
4. Envelopes with tuna
Envelopes with tuna will be an excellent excuse to get together with a noisy company in front of the TV watching a cult movie, or simply sit with your family, sharing your impressions of the past day.
Ingredients:
• Lavash - 2 pcs;
• Canned tuna in its own juice - 1 can;
• Eggs - 2 pcs;
• Hard cheese - 70 g;
• Pink tomatoes of medium size - 1 pc;
• Natural yogurt - 4 tsp;
• Sunflower oil - 1 tsp;
• Salt - to taste;
• Black ground pepper - to taste.
Cooking method:
• Boil eggs in steep;
• Cool and clean;
• Cut into small cubes, strips or grate on the largest grater;
• Drain the liquid from the tuna;
• Transfer the pulp to a bowl;
• Mash with a fork;
• Add chopped eggs;
• Wash the tomatoes;
• Cut into small cubes;
• Put in a bowl with tuna;
• Season with salt and pepper;
• Add yogurt;
• Stir gently;
• Cut lavash into strips;
• Distribute the filling evenly;
• Form triangles or envelopes;
• Fry in sunflower oil for a couple of minutes on each side or until golden brown.
5. Rice in Chinese
And finally, one more recipe for a dish without meat, which is not at all a shame to serve on the table. After all, rice cooked with vegetables in Chinese is something from which after the first spoon you cannot pull by the ears.
Ingredients:
• Long steamed rice - 70 g;
• Soy sauce - 4 tsp;
• Purple or white onions of medium size - 1 piece;
• Medium-sized carrots - 1 pc;
• Tomatoes, red or pink, medium size - 1 pc;
• Small Bulgarian red pepper - 1 pc;
• Chili green - 0, 5 pieces;
• Garlic - 2-3 cloves;
• Sunflower oil - 6 tsp;
• Ground coriander - a third of a tsp;
• Salt - to taste;
• Ground black pepper - to taste;
• Fresh parsley - 3-4 branches.
Cooking method:
• Rinse the rice under cold running water several times;
• Boil in lightly salted water until cooked according to the instructions on the package;
• Then drain the water and put it in a colander;
• Peel the onion;
• Cut in small pieces;
• Peel the garlic;
• Pass through a press or finely chop;
• Mix with onion and fry for a couple of minutes in sunflower oil;
• Wash and peel carrots;
• Grate for Korean carrots;
• Add to onions with garlic;
• Stir;
• Add three to four tablespoons of water;
• Stew vegetables until the liquid evaporates;
• Then fry for two to three minutes, stirring constantly;
• After reducing the heat;
• And cook for ten to twelve minutes;
• Wash the peppers;
• Remove the stalk and seeds;
• Cut the pulp into small cubes;
• Add to the pan to vegetables;
• Wash the tomatoes;
• Cut into medium cubes;
• Add to the rest of the vegetables in the pan;
• Cook for five to six minutes over medium heat;
• Then add finely chopped parsley;
• Pour in soy sauce;
• Season with salt, coriander and pepper;
• Cook for three to four minutes;
• Add boiled rice;
• Stir gently;
• Cook for about three more minutes;
• Then turn off the heat and let the dish stand for about five minutes.
About, how to make delicious and crispy lightly salted cucumbers in a hurry, read the next article.