Many people have a dish which is quick and easy to make, known as go-to dish. Below are three recipes that you can use to turn into your go-to vegetarian dinner.
The first vegetarian dinner recipe is for an easy calzone. Mix together finely chopped artichoke hearts, sliced white mushrooms, minced garlic, chopped baby spinach, grated mozzarella cheese, olive oil, salt, and pepper, until all the ingredients are well-combined. Then, on a lightly greased cookie sheet, roll out pre-made pizza dough and cut into equal pieces. Stretch each piece so it’s just a bit longer than a five-inch square. Carefully spoon an equal amount of the filling mixture into the center of each piece of dough, and fold one corner of the dough over the other one. Using a fork, press together the edges of the dough to seal it shut.
Bake in the oven until golden brown.
Not only is this a very simple yet delicious vegetarian dinner recipe, it’s also one that you can experiment with. Try adding pieces of diced tomato, pieces of green pepper, or any other pizza topping you can think of. You can also brush the tops of the cal zones with some additional olive oil and sprinkle with a mixture of mozzarella and Parmesan for a cheesy crust. If you have kids, let them create their own cal zone filling and make their own cal zone. Involving kids in making their own meals is a great way to get them to actually eat their food.
Another wonderful option for a delicious vegetarian dinner recipe is to make stuffed mushrooms. Again, just like the cal zone, there are plenty of options of what you can include in the mushrooms to make it unique.
The best mushroom to use for a dinner recipe is a Portobello mushroom because it is so much larger than most other mushrooms, and it has a delicious flavor. Clean out the middle of the Portobello, scraping out the scales to give you more room to put stuffing into the mushroom. In your food processor, blend together some diced red onion, celery, chopped mushroom stems, Parmesan or mozzarella cheese, breadcrumbs, salt, and pepper. Pour this mixture into the Portobello mushrooms and bake until the cheese is bubbling and it’s hot all the way through.
A third wonderful option is to create individual vegetable pot pies. Use oven-safe dishes like ramekins to create the individual pot pies. To create these pot pies, you’ll want to use frozen puff pastry, cut into squares that are small enough to fit inside the ramekin while covering the filling. In a saucepan or Dutch oven, saute some chopped onion in a little bit of butter or olive oil. Once the onions are translucent, add a little bit of minced garlic, and then add some additional vegetables, like mushrooms, carrots, peas, or green beans. In a small saucepan, mix together some vegetable broth or stock with some cornstarch and soy sauce and cook until the gravy is thickened. Combine the gravy and the vegetables, and carefully spoon the filling into the ramekins. Top with the puff pastry and cook according to whatever directions came with the puff pastry.
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