How to Make 5 Simple Vegetarian Recipes

Vegetarian dishes don’t have to be bland; they can actually be so tasty that you might prefer some of them to your regular meat dishes. Besides, they require few ingredients and don’t take a lot of time to prepare, which makes them practical to serve during the week, when you’re busy.

5-Minute Crafts shows you how to prepare 5 of them.

1. Baked vegetable pie


  • 2 carrots, cubed
  • 1 red bell pepper, in squares
  • ½ onion, in squares
  • 5 eggs
  • 150 g green beans
  • 150 g peas
  • 250 ml milk cream
  • Salt to taste
  • Pepper to taste
  • 1 dash of olive oil


  1. Bring a pot of water to a boil and add a pinch of salt, then add the peas and green beans for 10 minutes. Take them out and strain them to drain well.
  2. Add a splash of oil to a skillet placed over low heat. When hot, add the carrots after adding a pinch of salt. Stir-fry for about 5 minutes, and make sure to stir them constantly.
  3. Add the onion and red bell pepper. Season with salt and pepper to taste and stir-fry for 5 more minutes. Make sure you’re constantly stirring the vegetables to keep them from burning or sticking to the pan. Take them off the fire and set them aside.
  4. While the vegetables cool down, beat the eggs in a separate bowl. Add another pinch of salt, pepper to taste, and the cream. Add the previously cooked vegetables to this mixture. Make sure they have cooled down so that they don’t cook the egg.

5. Mix well and pour the mixture into a container that can be placed in the oven.

6. Preheat your oven to 320 ºF (160 °C) and then put the dish in. Bake for approximately 45 minutes.

7. Remove from the oven and serve.

2. Chickpeas with spinach


  • 400 g chickpeas
  • 300 g spinach
  • 2 sliced carrots
  • 2 cloves of garlic
  • 1 tsp sweet paprika
  • 1 tsp baking soda
  • 1 tbsp fried tomato
  • Salt to taste
  • Pepper to taste
  • 1 dash of olive oil


  1. If your chickpeas are not pre-cooked, start by pouring them into a large container. Add a teaspoon of baking soda, cover them with water, and mix well. It should have enough water for the chickpeas to absorb (a couple of fingers above the chickpeas should do). Let them soak overnight or even longer, until they’re firm but not rock hard. If your chickpeas are pre-cooked, you can skip this step.
  2. In both cases, drain the chickpeas either from the water with baking soda or the liquid pre-cooked legumes come with and rinse well under the running tap. Place them in the pot along with the paprika, carrot, garlic, salt, and pepper to taste. Cover with plenty of water.
  3. Cook over medium heat until the chickpeas are soft. The time may vary depending on the type of chickpeas and pot you’re using. If you have a pressure cooker, it’ll take more or less 30 to 40 minutes for uncooked chickpeas to be ready. If you use a regular pot, it could be up to 1 to 2 hours. Pre-cooked chickpeas will take only a few minutes to be ready, as they only have to be heated up. If you notice that they’re running out of water, add a little more until they’re cooked.
  4. Add the fried tomato and spinach and cook for about 4 minutes. Plate them, add a dash of olive oil, and they’re ready.

3. Zucchini spaghetti


  • 3 large zucchinis
  • Tomato sauce
  • Salt to taste
  • 1 dash of olive oil


  1. Cut the zucchinis into strips. Make sure they’re wider than conventional spaghetti because, unlike regular pasta, they will shrink during cooking. If they’re too thin, they could break down.
  2. Pour a dash of olive oil into a frying pan and add salt to taste. Add the zucchinis and cook over high heat for 1 minute.
  3. Add the tomato sauce and cook for approximately 4 minutes.
  4. Serve the sauce over the zucchini.

4. Cauliflower, carrot, and potato soup


  • 3 carrots
  • 1 cauliflower, washed and chopped
  • 1 onion
  • 1 potato
  • 2 cloves of garlic
  • 100 ml evaporated milk
  • Olive oil
  • Chopped fresh parsley to taste
  • Salt to taste
  • Pepper to taste


  1. Place a pot on the fire, fill it with water, and bring it to a boil. Add the cauliflower, carrots, onion, garlic, potato, and salt to taste. Make sure there’s enough water to cover all the ingredients well; otherwise, add more. Cook for 25 minutes or until all the vegetables are soft.
  2. Remove from the heat, peel the potato, place back, and blend everything. If the resulting soup is too thick, you can add a little bit of water.
  3. Pour in the evaporated milk and a dash of olive oil.
  4. Add salt and pepper and parsley to taste.

5. Baked vegetable empanadas


  • Empanada discs
  • 1 medium potato, peeled and diced into small cubes
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • ½ onion, diced
  • 200 g of crushed tomato
  • 2 cloves of garlic
  • 100 g black olives
  • 2 tablespoons of sweet paprika
  • Olive oil
  • Salt to taste
  • Pepper to taste


  1. Place the potatoes in a skillet over medium heat. Stir-fry for 5 minutes, stirring constantly. Lower the heat and use a spoon to mash the potatoes until they’re pureed. Let them cook for 5 more minutes and remove them from the heat.
  2. In a skillet over medium heat, add a drizzle of olive oil and place the peppers, onion, garlic, salt, and pepper to taste and cook for 10 minutes, stirring constantly.
  3. Add the tomato, cook for 5 minutes, and add the paprika. You can pour in a little water and stir it before adding it to prevent it from burning.

4. Add the potato and olives to the pan. They should be finely chopped. Cook everything for about 5 minutes. Remove and let cool.

5. Place the empanada discs on baking paper on a tray, fill with just enough filling so that you can close the discs with a fork.

6. Heat the oven at 350 ºF (180 °C) and bake for 20 minutes.

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