Delicious Vegetable Recipes For Every Meal

There is definitely a lot of good Malaysian vegetarian recipes out there, but there are actually so many ways for you to make your vegetarian recipes so much more delicious by trying out new and improved methods of cooking and as well as trying out newer dishes! These dishes most definitely provide a new take on the Malaysian recipes. When it comes to vegetables, healthy does not even begin to describe them.

These nutritional superstars will help in protecting your body against nearly every chronic disease, which will fend off aging’s effects, supporting your immunity, boosting your gut health, and as well as contribute to glowing skin. According to experts, you should be consuming at least 2 and a half cups, or around five servings of vegetables on a daily basis. That may initially seem like a lot of vegetables, but if you start with breakfast, that goal of yours is completely doable.

In order to help you on your way, each of these produce packed recipes will boast a cup or more of the good stuff. And for that reason, in this article we will be going over a few delicious vegetarian recipes for you to try out!


1. Roasted Sweet Potato Quesadillas.



When you think that you already have enough vegetables, just add some more. Try complementing a produce stuffed quesadilla with a vibrant side salad. Not only will you get extra nutrition, but you will also feel full longer. This is certainly a win-win situation! This meal has an active time of 20 minutes and it yields 4 servings.

Ingredients:
1 large sweet potato, peeled and cut into 1/2-in. pieces
1 medium red onion, coarsely chopped
2 poblano chiles, seeded and cut into 1/2-in. pieces
2 parsnips, peeled and sliced into 1/4-in.-thick half-moons
2 teaspoon ground cumin
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
4 8-in. whole-wheat flour tortillas
4 ounces’ pepper Jack cheese, shredded about 1 cup
1 teaspoon honey
1/4 teaspoon black pepper
1/2 cup plain 1% low-fat Greek yogurt

Methods:
Step 1
Preheat oven to 375°F. Next, toss together sweet potato, onion, chiles, parsnips, cumin, 1½ tablespoons of the oil, and ¼ teaspoon of the salt on a large rimmed baking sheet. Bake it until vegetables are tender and lightly charred for about 40 minutes while stirring once after 20 minutes.

Step 2
Arrange tortillas on a work surface. Sprinkle an estimated ¼ cup cheese over half of each tortilla by top evenly with roasted vegetable mixture. Fold tortillas in half over filling.

Step 3
Heat ½ tablespoon of the oil in a large nonstick skillet over medium-high. Next, add 2 assembled quesadillas to skillet and cook until cheese has melted and quesadilla is lightly browned, 1 to 2 minutes per side. Transfer to a plate. Repeat the procedure with ½ tablespoon oil and remaining 2 quesadillas.

Step 4
Whisk together the items that is honey, black pepper, 1 tablespoon of the lime juice and remaining ½ tablespoon oil and ¼ teaspoon salt in a medium bowl. Add arugula and radishes; toss gently to coat. Using a separate small bowl, stir together yogurt and remaining 1 tablespoon lime juice.

Step 5
Cut each quesadilla into 4 wedges. Serve with salad topped with yogurt-lime mixture.


2. Gnocchi With Mushrooms & Blue Cheese



Ingredients:
2 x 400 g packs fresh gnocchi
1 tbsp olive oil
knob of butter
1 large onion, roughly chopped
500 g small Forestière or Portobello mushrooms, sliced
2 large garlic cloves, chopped
150 g pack creamy blue cheese
small pack parsley, chopped

Methods:
Step 1
Use a large pan of water to the boil and cook the gnocchi following pack instructions. Once they float to the top of the pan, they are ready. Drain and set aside.

Step 2
In the meantime, heat the oil and butter in a large lidded frying pan. Then add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.

Step 3
Remove the lid and add the garlic, cook for 1 to 2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.


3. Sweetcorn & Courgette Fritters



Ingredients:
198g can sweetcorn, drained
2 spring onions, finely chopped
50g courgette, grated
1 tsp smoked paprika
50g self-raising flour
5 eggs, 1 beaten, 4 for poaching
40 ml milk
4 tbsp sweet chilli sauce
juice 1 lime
1 tbsp vegetable oil
mixed leaves, to serve

Method:
Step 1
First step is to mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.

Step 2
Next, place it in a large pan of water on to boil. Use a bowl, mix the chilli sauce with the lime juice and set aside.

Step 3
After that, heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). So when brown on the underside, turn over and cook for 3 mins more until golden.

Step 4
In the meantime, poach the eggs in the simmering water for 2 to 3 mins until cooked and the yolks are runny. Remove with a slotted spoon.Now you may serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.


4. Kale pesto



Ingredients:
85 g toasted pine nut,
85 g parmesan or vegetarian alternative and coarsely grated, plus extra to serve (optional)
3 garlic cloves
75 ml extra-virgin olive oil, plus extra to serve
75 ml olive oil
85 g kale
juice 1 lemon
spaghetti or linguine, to serve

Methods:
Step 1
First step is to put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Next, stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.

Step 2
If you need to store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.


5. One-pot Mushroom & Potato Curry



Ingredients:
1 tbsp oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g button mushrooms
2 to 4 tbsp curry paste (depending on how hot you like it)
150ml vegetable stock
400ml can reduced-fat coconut milk
chopped coriander, to serve

Methods:
Step 1
First step is to heat the oil in a large saucepan, add the onion and potato. Then cover and then cook over a low heat for 5 mins until the potatoes start to soften. Next, throw in the aubergine and mushrooms and then let it cook for a few more mins.

Step 2
Next, stir in the curry paste, pour over the stock and coconut milk. You should leave it to boil, then simmer for 10 mins or until the potato is tender. Lastly, stir through the coriander and serve with rice or naan bread.


Thank you.



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