Colourful and Satisfying Vegetarian Dinners

Guide

Vegetarian cooking without something missing

A good vegetarian dinner does not live by simply leaving meat away. Vegetables, legumes, cereals, potatoes, eggs, cheese, tofu, nuts and herbs each take on their own role. This creates a complete dish with taste, bite and a base that makes you happy for a long time.

Helpful is a simple combination: First choose a filling base, complement vegetables and a protein source and round everything with sauce, spices or a fresh topping. From this structure become pasta, curry, bowl, casserole, soup or pan dish, without the list of ingredients becoming unnecessarily long.

What makes a vegetarian dinner filling?

Vegetables bring freshness and variety, but usually need support as a main meal. Noodles, Rice, Potatoes, bread or couscous give the dish a reliable basis. Lentils, beans, chickpeas, tofu, eggs, yoghurt or cheese add protein and make a side dish a dinner.

Use protein sources sensibly

• Legumes: Lentils, beans and chickpeas fit with curries, soups, salads, bowls and bratlingen.
• Tofu and Tempeh: Dip well dry, season vigorously and fry hot, so that roasted aromas are produced.
• Eggs: Frittata, omelet, shakshuka and fried rice are uncomplicated dishes for every day.
• Cheese and yoghurt: Feta, halloumi, mozzarella, parmesan or a spicy yoghurt dip give creaminess and taste.

Bringing vegetables into the leading role

Vegetarian cuisine is particularly varied when vegetables are not only cooked but are deliberately prepared. Roasting in the oven concentrates the taste, spicy frying ensures colour and bite, slow Schmoren makes aubergines, tomatoes or cabbage soft and aromatic. Seasonal vegetables provide the direction.

In order for several vegetables to reach the right cooking point at the same time, you cut firm varieties smaller or give them earlier in pan and oven. Delicate leaves, fresh herbs and sensitive ingredients are only added at the end.

Fast vegetarian dishes for the evening off

Many meatless recipes are on the table in 20 to 30 minutes. Especially suitable are pasta with vegetables, curries with chickpeas, couscous bowls, omelet, fried rice and fast soups. In the category Fast Dinner find more ideas with short preparation.

One-pot dishes Save extra washing up. Cook pasta, rice, lentils and vegetables together; cheese, spinach, herbs or lemon juice are added only at the end. This keeps the taste and texture clear.

More taste through roasted aromas, acidity and texture

• Fry hard: Mushrooms, tofu, halloumi and oven vegetables taste more intense when they get visibly colour.
• Add acid: Lemon, vinegar, yoghurt or pickled vegetables equal to creamy and savoury components.
• Plan a little crunchy: Roasted nuts, seeds, croûtons or onions contrast with soft ingredients.
• Freshly completed: Herbs, spring onions or a crisp salad make warm dishes more lively.

Prepare and change vegetarian dishes

Curries, soups, casseroles, cereals and cooked vegetables can be cooked well. Dressings, herbs and crispy toppings are stored separately. Many recipes can also be changed vegetable-like: Tofu or legumes replace egg and cheese as a filling component, vegetable yoghurt or oat-cuisine takes on creamy tasks.

For families, mild basic dishes are suitable, in which heat, cheese, herbs and other toppings are added at the table. Thus, the food remains flexible without having to cook several dishes.