Colourful and Satisfying Vegetarian Dinners

2 hr 10 min Greek

Dolmadakia yalantzi

Dolmadakia yalantzi are delicate vine leaves with a meatless filling of round grain rice, onions, dill, mint, parsley, lemon and olive oil.

25 min Greek

Cretan dakos

Cretan dacos fills moistened barley baking with ripe tomatoes, mizithra or feta, olive oil, oregano, capers and olives.

1 hr 55 min German

Frankfurt green sauce with potatoes and egg

Frankfurt's green sauce combines seven fresh herbs with savoury, yoghurt, vinegar and oil and is served classically cold with potatoes and eggs.

40 min Italian

Lemon risotto with peas and basil

Creamy risotto gets a light summer note through lemon, peas and basil. Parmesan and cold butter bind the rice grains only after cooking.

55 min Mediterranean

Stuffed tomatoes with couscous and herbs

Large summer tomatoes are filled with lemon couscous, paprika, feta and many herbs. In the oven they remain juicy while the surface is slightly browning.

37 min Italian

Summer frittata with zucchini and tomatoes

Zucchini, cherry tomatoes, feta and herbs make this frittata a fast summer meal. It is started in the pan and cooked gently in the oven.

1 hr 30 min Italian

Zucchini ricotta lasagne

This vegetarian lasagne combines fried zucchini, spicy tomato sauce and creamy ricotta. Previous roasting prevents watery filling.

26 min Japanese Inspired

Cold sesame cucumber noodle salad

Cool soba noodles, cucumber and carrot meet a creamy sesame dressing with soy sauce and rice vinegar. The salad tastes fresh, nutty and slightly spicy.

30 min Mediterranean

Bean tomato salad with feta

Green beans, sweet tomatoes and salty feta produce a filling summer salad. A mustard-herb dressing combines the vegetables without weighing it down.

57 min French

Tomato tart with goat cheese

Crispy puff pastry carries a spicy goat cheese cream and ripe summer tomatoes. The previous salting of the slices keeps the tart aromatic instead of watery.

35 min Chinese

Gong Bao Tofu

Gong Bao Tofu is the vegetarian variant of Kung Pao: crispy fried tofu, chilli, Sichuan pepper, peanuts and a spicy sour sauce.

23 min Summer

Avocado corn salad with lime

Grilled corn is cut from the plunger and mixed with avocado, tomatoes, red onion, lime and coriander. Cut avocado only at the end and put it in; let maize cool before mixing so that it does not become soft.

30 min Mediterranean

Risoni salad with chickpeas

Risoni are cooked tender but firm, lukewarmly marinated with lemon dressing and after cooling mixed with chickpeas, tomatoes, cucumber and parsley. Drain the small noodles well and add cucumber later so that the salad remains loose instead of watery.

40 min Mediterranean

Grilled eggplant rolls

Long cut aubergines are grilled, coated with a ricotta cream of dried tomatoes and basil and rolled up with pine nuts. Cut aubergines slices evenly thinly, salt and pat well dry so that they become bendable and get roasted aromas.

40 min Mediterranean

Pesto potato salad with arugula

Small potatoes are cooked in the shell, marinated still warm with white wine vinegar and after cooling mixed with pesto, tomatoes, rucola and pine nuts. First pull pesto under the lukewarm potatoes and add rocket immediately before serving to keep it fresh.

1 hr 20 min Summer

Cold melon feta soup

Watermelon and cucumber are pureed cold with lime, mint and olive oil; crumbled feta comes on it only when served. Remove seeds and pre-cool all ingredients; dose salt sparingly because feta already brings strong spice.

23 min Mediterranean

Grilled halloumi salad with nectarines

Grilled cheese and nectarine clefts are briefly fried and served warmly with rucola, cucumber and lemon honey dressing. Grilled cheeses are finally roasted and served immediately, while the nectarines are only supposed to get strong barbecue traces.

30 min Italian

Burrata panzanella with roasted peppers

Burrata-Panzanella combines roasted bread, ripe tomatoes, grilled peppers, basil and creamy burrata. The bread salad is to be pulled, but not muddy.

15 min Italian

Focaccia sandwich with antipasti

Focaccia sandwich with antipasti is a fast Italian sandwich with pesto, grilled vegetables, mozzarella and rucola. Important is a juicy but not dripping filling.

25 min Italian

Gnocchi salad with tomatoes and mozzarella

Gnocchi salad with tomatoes and mozzarella is better if the gnocchi are fried briefly. So they get bite and do not water the salad.

55 min Summer

Filled zucchini with couscous

Boiled zucchini are filled with boiled couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the boiled zucchini meat and do not stir the couscous filling too moist to keep the ships stable.

40 min Summer

Lime-coconut rice with vegetables

Jasmine rice is cooked with coconut milk and vegetable broth, after which fried zucchini, peppers, peas, lime and roasted cashews are added. Cook coconut rice at low heat and loosen after swell; add lime juice only at the end.

28 min Summer

Tomato Burrata Bread Salad

Toasted ciabatta cubes are mixed with ripe tomatoes, red onion, basil and balsamico and served with burrata. Let bread and tomato dressing be pulled only briefly; open burrata on the plate so that the bread still has crispy edges.

40 min Summer

Pepper feta pasta from the oven

Peppers, cherry tomatoes, feta, garlic and olive oil roast first in the casserole and are then mixed with bite-resistant pasta and basil. Cook the pasta briefly and hold back some cooking water so that a creamy sauce is produced from feta and roasted vegetables.

1 hr Summer

Cold avocado cucumber soup

Avocado, cucumber, yoghurt, lime juice, dill, water and olive oil are finely pureed cold and then tasted thoroughly. Pre-cool all ingredients well and add only so much water that the soup remains creamy; lime at the same time protects the green colour.