5 Delicious Vegetarian Recipes for the New Year

This New Year, treat yourself to a delightful vegetarian feast with these five delicious recipes. From hearty mains to satisfying sides, these dishes are sure to impress your taste buds and leave you feeling satisfied. Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your diet, these recipes are perfect for any occasion.

Ingredients for Vegetarian Recipes

1. Lentil and Sweet Potato Shepherd’s Pie

• 1 cup green lentils, rinsed and drained
• 2 large sweet potatoes, peeled and chopped
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil

2. Roasted Vegetable Quinoa Salad

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

3. Mushroom Stroganoff

• 1 pound mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon flour
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream (or vegan alternative)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

4. Spinach and Ricotta Stuffed Shells

• 1 box jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup spinach, chopped
• 1/2 cup grated Parmesan cheese (or vegan alternative)
• 1 egg (or vegan egg substitute)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups marinara sauce

5. Butternut Squash and Sage Risotto

• 1 butternut squash, peeled, seeded, and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1/2 cup white wine (optional)
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese (or vegan alternative)
• 2 tablespoons fresh sage, chopped
• Salt and pepper to taste
• Olive oil

How to Make Vegetarian Recipes

1. Lentil and Sweet Potato Shepherd’s Pie

1. Preheat oven to 400°F (200°C).
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
3. Add lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, until lentils are tender.
4. In a separate pot, boil sweet potatoes until soft. Drain and mash with a fork.
5. Spread lentil mixture into a baking dish. Top with mashed sweet potatoes.
6. Bake for 20-25 minutes, until golden brown.

2. Roasted Vegetable Quinoa Salad

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss bell peppers, zucchini, squash, and red onion with olive oil, balsamic vinegar, oregano, salt, and pepper.
3. Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, until tender and slightly caramelized.
4. Meanwhile, cook quinoa according to package instructions.
5. In a large bowl, combine quinoa and roasted vegetables. Garnish with fresh parsley.

3. Mushroom Stroganoff

1. In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until they release their liquid, about 5-7 minutes.
2. Add onion and garlic, and cook until softened, about 3-4 minutes.
3. Stir in flour and cook for 1 minute.
4. Gradually whisk in vegetable broth, soy sauce, and mustard. Bring to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and stir in sour cream. Season with salt and pepper. Serve over pasta or rice, garnished with fresh parsley.

4. Spinach and Ricotta Stuffed Shells

1. Cook pasta shells according to package instructions. Drain and set aside.
2. In a large bowl, combine ricotta cheese, spinach, Parmesan cheese, egg, basil, oregano, salt, and pepper.
3. Preheat oven to 350°F (175°C). Spread marinara sauce in the bottom of a baking dish.
4. Stuff each pasta shell with the ricotta mixture and place in the baking dish.
5. Cover with foil and bake for 25-30 minutes, until heated through.
6. Remove foil and bake for an additional 5 minutes, until bubbly. Serve hot.

5. Butternut Squash and Sage Risotto

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 3-4 minutes.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Stir in white wine and cook until absorbed, about 2 minutes.
4. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently. Cook until rice is creamy and tender, about 20-25 minutes.
5. Stir in butternut squash, Parmesan cheese, sage, salt, and pepper. Cook for an additional 5 minutes.
6. Serve hot, garnished with additional Parmesan cheese and sage leaves if desired.

About the Main Ingredients

Lentils

Lentils are a great source of plant-based protein and fiber. They are also rich in iron, folate, and other essential nutrients. Lentils are versatile and can be used in a variety of dishes, from soups to salads to main courses.

Sweet Potatoes

Sweet potatoes are a nutritious and flavorful vegetable. They are rich in vitamins A and C, fiber, and antioxidants. Sweet potatoes add a natural sweetness and creaminess to dishes like shepherd’s pie.

Quinoa

Quinoa is a gluten-free grain that is high in protein and fiber. It is also a good source of iron, magnesium, and antioxidants. Quinoa has a nutty flavor and a slightly chewy texture, making it a great base for salads and pilafs.

Mushrooms

Mushrooms are a savory and meaty vegetable that add