3 new cuisines equal to 3 new easy vegetarian recipes

Discover the 3 Mexican, Italian & Chinese new vegetarian recipes that will make your soul happy!

Photo by Gaelle Marcel on Unsplash

After asking you guys, the Greens’ Mama community, what type of recipes you would like to learn on both Medium and Instagram accounts, you have declared that the Mexican, Italian and Chinese cuisines are the next ones to explore.
In fact, by scrolling down on this post you will be able to discover new vegetarian recipes that require less than 30 minutes to get ready!

Enjoy the reading and keep your notebook next to you to write down those recipes!

Mexican cuisine

Chili Sin Carne

• 4 Servings

Retrieved from Voedzaam en snel

Ingredients:

• 1 tablespoon of olive oil
• 1 red onion
• 1 red bell pepper
• 2 carrots
• 2 ribs of celery
• 1/2 teaspoon of salt
• 4 cloves of garlic or 1 teaspoon of garlic paste
• 1 tablespoon of chilli powder
• 2 teaspoons of cumin
• 1 1/2 teaspoons of smoked paprika
• 1 teaspoon of oregano
• 2 cans of diced tomatoes (250ml X 2)
• 1 can of black beans
• 1 can of Chili beans or Borlotti beans (otherwise one of your choice)
• 450ml of vegetable broth (450ml of hot water + 1 vegetable stock cube)
• 1 bay leaf
• 2 1/2 tablespoons of cilantro or coriander
• 1 teaspoon of lime

Garnishes: avocado, tortilla chips, sour cream, grated cheese

Instructions:

1. In a pot, add the olive oil, chopped onion, bell pepper, carrots, celery and salt. Cook at a medium flame for 10 minutes while stirring.
2. Add the garlic, chilli powder, cumin, oregano and smoked paprika and cook the spices for 1 minute.
3. Add the canned tomatoes and the drained beans.
4. Add the broth and bay leaf. Stir and let it cook for 30 minutes at a low/medium flame.
5. After 30 minutes, remove the pot from the stove and discard the bay leaf. Add cilantro, lime and salt to taste.
6. Your food is ready to be served either with tortilla chips or rice!

Note: in case of leftover, you can freeze the chilli up to 6 months. Before using it, remember to defrost for 2 hours.

Italian cuisine

Pasta with mushrooms and pumpkin

• 2 servings

Created on Canvas.com

Ingredients:

• 200gr of pasta (Fusilli, Penne or Farfalle)
• 250gr of mushrooms (champignons or mushrooms mix)
• 400gr of pumpkin (fresh or already in cubes)
• 1 tablespoon of olive oil
• 2 garlic cloves or 1/2 teaspoon of garlic paste
• 1/2 cube of vegetable broth
• Grated Parmiggiano Reggiano at the taste
• Salt & pepper to taste

Instructions

1. In a pot, boil the pasta with a teaspoon of salt.
2. In the meantime, in a pan, add 1 tablespoon of olive oil and chopped garlic. Saute for 2 minutes.
3. Add the sliced mushrooms and cook for 5 minutes.
4. Add the pumpkin, the vegetable stock and pepper. Cook for 5 to 10 minutes.

Tip: If you prefer, you can add a bit of fresh chopped parsley together with the mushrooms and pumpkin.

5. With a fork, smash a bit the pumpkin to create a softer version.

6. When the pasta is cooked, add it to the pan with the sauce. Mix the ingredients and add a bit of salt if you need.

7. Add the Parmigiano e mix it well.

8. Your dish is ready to be served!

Chinese cuisine

Tso Tofu

• 2/3 servings

Retrieved from Vegetarian times

Ingredients:

For the tofu

• 250gr of tofu
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• 4 teaspoon of cornstarch
• 1 tablespoon of olive oil
• 2 cloves of minced garlic or 1 teaspoon of garlic paste

For the sauce

• 3 tablespoons of soy sauce
• 1 1/2 tablespoon of rice vinegar
• 3 tablespoons of water
• 2 teaspoon of brown sugar
• 1 tablespoon of cornstarch
• 1/4 teaspoon of chilli flakes

Sidedish:

• 200gr of pandan rice or one of your choice
• 400ml of water
• pinch of salt & oil
• 200gr of boiled broccoli

Instructions

1. Cut the tofu in cubes of 1cm and add it in a bowl with 2 tbsp of soy sauce, 1 tbsp of rice vinegar, garlic and oil. Stir and leave on the side for 10 minutes.
2. In the meantime, cook 200gr of rice in 400ml of water in a small pot with a bit of salt and oil. When the water and rice reach the boil, lower the flame and cook it for 10–12 minutes. Keep stirring it.
3. Drain the tofu from its marinade sauce. Add tofu to a freezer bag with the cornstarch and mix it.
4. In a pan, cook the tofu all sides in order to reach a golden brown colour and a bit of crispness from all the cubes.

5. On aside, in a bowl, mix all the ingredients for the ‘sauce’ and add it to the pan where you cooked the tofu.

6. Cook all for 2 minutes until the sauce starts to get thick.

7. The tofu is ready to be served with the rice prepared before and if you like also with some steamed broccoli and coriander or some chives. Enjoy!

Which one are you going to try first?

Let me know it here on the comment section or under the last post on the IG profile @greens_mama