Social Media

back

Midweek Meals: 3 Tasty & Easy Vegetarian Recipes

eat cooking recipes midweek veggie meals
EatPost Category - EatEat - Post Category - Family FriendlyFamily Friendly - Post Category - CookingCooking
Family LifePost Category - Family LifeFamily Life

Looking to up your family’s veggie intake, or perhaps you just need some more vegetarian meal inspiration?

Here are three tasty and easy recipes to help you create more of a plant-based meal plan. Carnivores in the family need not worry, as these vegetarian recipes are packed with so much flavour, you’ll never miss the meat! As always, the “use it up” motto means that leftovers can be turned into a lunchbox filler or for used another meal.

Read more: Dinner Recipes: 3 Quick & Healthy Midweek Meals

eat-cooking recipes veggie chilli

Veggie Chilli

Arriba, arriba! Bring a little spice to your family’s meal and send them loco for this tasty yet simple dish. It’s extremely versatile and can enjoyed with rice or tortilla chips and topped with cheese, salsa or guacamole (or even all three!). This recipe makes four to six servings and can be kept in the fridge for up to three days, or frozen to be reheated for another meal.

Ingredients

2 tbsp sunflower or vegetable oil
1 x large onion (about 280-300g), chopped into 1cm cubes
1 x medium-sized carrot (about 70g), chopped into 1cm cubes
200g dried green lentils, soaked overnight (or for at least 2 hours)
1 x can tinned tomatoes (or 3-4 peeled tomatoes)
1 x can kidney beans
3 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp ground coriander
1 tsp dried oregano
1 tsp dried chilli flakes
250ml water
1.5 tsp cocoa powder
1 tsp cornflour
Salt to taste
1 handful of coriander leaves, roughly chopped (optional)

Method

  1. In a large saucepan, warm the oil over a medium heat.
  2. Add the onions, carrots and salt and sauté for 5 minutes until soft. Add the garlic, ground cumin, ground coriander, oregano, chilli flakes and paprika and sauté for 1 minute.
  3. Add the lentils and stir well to combine. Add the tomatoes and water. Bring to a simmer for 5 minutes.
  4. Stir in the kidney beans and cocoa powder. Allow to simmer for 15 to 17 minutes until the lentils are tender (but not mushy). Taste the chilli and add more salt if needed.
  5. In a small bowl, dissolve the cornflour in 3 tablespoons of cold water. Pour into the chilli, stirring continually to combine well.
  6. Allow the chilli to simmer for 3 to 5 minutes until the sauce has thickened. Remove from the heat. Stir in the coriander leaves (if using).
  7. Serve immediately with rice or tortilla chips, Greek yoghurt and/or guacamole.

Lunchbox Leftover Ideas:

  • For a quick salad – shred lettuce, slice fresh tomatoes and serve with tortilla chips.
  • For a healthy enchilada – roll up in a soft tortilla with extra veggies, yoghurt and/or salsa, top with grated cheese and grill for 10 to 15 minutes

eat cooking recipes tangy tomato pasta

Tangy Tomato Pasta

You might find your kids want two helpings of this pasta dish! It has a load of hidden vegetables in a tasty, addictive sauce that adults can enjoy too. This recipe makes four to six servings and can be kept in the fridge for up to two days.

Ingredients

1 x large onion, roughly chopped
1 x celery stick, roughly chopped
1 x carrot, roughly chopped
1 x leek, roughly chopped
1 x red pepper, deseeded & roughly chopped
4 x tomatoes (medium-sized), roughly chopped
2 x cloves of garlic, finely chopped
2 tbsp olive or sunflower oil
½ tsp caster sugar
1 tsp white vinegar
Salt & pepper to taste
400g dried pasta (Conchiglie, Fusilli, Farfalle or Penne)
Large handful grated Parmesan cheese, plus a little more for garnish

Method

  1. Warm the oil in a large saucepan over a medium heat. Add the onion and carrot. Fry for 3 minutes, stirring frequently.
  2. Add the pepper, celery, leek and a pinch of salt and pepper. Turn down the heat to medium-low. Cover the saucepan with a lid and continue to cook for 10 minutes, stirring every few minutes.
  3. Stir in the tomatoes, sugar and vinegar. Turn down the heat to simmer the vegetables for 20 minutes, stirring occasionally.
  4. While waiting for the vegetables, cook the pasta according to the packet instructions.
  5. Remove the large saucepan of vegetables from the heat. Use a hand blender to blend the vegetables to a smooth sauce. Taste the sauce and add more salt or pepper if needed. Return the sauce to a low heat.
  6. Use a slotted spoon to transfer the cooked pasta to the large saucepan.  Add the Parmesan cheese to the large saucepan. Stir well to combine and evenly coat the pasta in the sauce.
  7. Serve immediately with a little grated Parmesan cheese across the top.

eat cooking recipes green pea masala

Green Pea Masala

This extremely simple, South Indian dish can be knocked up in less than 20 minutes for a hungry family and will pack a serious flavour punch. Reduce the black pepper and chilli powder if needed for younger palettes. This recipe makes four servings and can be kept in the fridge for up to two days, and reheated for a quick snack with flatbread or rice.

Ingredients

1 tbsp vegetable or sunflower oil
1 tsp brown mustard seeds
150g white onion, sliced (about 1cm thick)
1 tsp ground coriander
1 tsp turmeric powder
1 tsp chilli powder (or chilli flakes), adjust to taste
150g tomatoes, sliced (about 1cm thick)
300g peas, defrosted if frozen
1 tsp ground black pepper, or to taste
2 tbsp fresh coriander leaves, roughly chopped
Salt, to taste

Method

  1. Warm the oil in a large saucepan over a medium heat, add the mustard seeds and stir. As soon as the mustard seeds start to pop, add the onion and a pinch of salt. Lower the heat and sauté  for 5 to 7 minutes until the onions start to turn a golden brown.
  2. Stir in the chilli powder, ground coriander and turmeric. Sauté for 1 minute.
  3. Add the tomatoes and 4 tablespoons of water. Mix well to combine, cover the saucepan and cook for 3 minutes.
  4. Add the peas and black pepper. Stir well to combine. Cover the saucepan with a lid and cook for 8 to 10 minutes until the peas are tender.  Taste and add more salt, chilli and pepper if needed.
  5. Remove the pan from the heat and stir through the coriander leaves.
  6. Serve immediately with warm flatbread or rice and a dollop of Greek yoghurt or raita.

Featured image courtesy of ja ma via Unsplash, all other images courtesy of Melissa Au.

more sassy mama

What's New

We're social
Looking for some eco-friendly beauty ideas? *The Best Local Skincare Brands For Mums & Tots* is up on #sassymamahk. ⠀
⠀
#sosassy #homekong #ecohongkong
Is it humid or what Hong Kong!? Wondering where to take the little ones if it rains this weekend? ⛈ *The Best Indoor Play Centres And Playgrounds In Hong Kong* is up on #sassymamahk.⠀
⠀
#sosassy #homekong
#sassymama loves this advanced lesson in twinning served to us by @daphneerokhin ⠀
⠀
#sosassy #sassymama⠀
📷@daphneerokhin
Hands up who's a member of the 'No Sleep Club' 🙌. #sassymamaloves this print by @eleanorbowmer. Featured in or article *5 Ways To Kit Out A Nursery Without Breaking The Bank* on #sassymamahk now.⠀
⠀
#sosassy #sassymamahk #nurserystyle⠀
Say, “cheese!”. *The Sassy Mama Guide To The Best Photographers In Hong Kong* is up on #sassymamahk. ⠀
⠀
Have a birthday party planned for your little one? Or are you celebrating a milestone with your family? Make sure you read our article on where to start when choosing a photographer and who we recommend. ⠀
📷@julesbabyphotography⠀
⠀
#sosassy #sassymamahk #hkphotographers⠀
It's not always easy being a mum. #sassymamaloves these honest illustrations by @brooklyn_rabbit for @postpartumstress center.⠀
⠀
#mothersday #GoodMomsHaveScaryThoughts #mondaymood
🇱🇦 Travelling this long weekend? This beautiful waterfall is surely worth the detour. ⠀
⠀
*Stopover Series: 72 Hours In Luang Prabang, Laos* is up on #sassymamahk. ⠀
⠀
#sosassy #laostravel #sassystopover

We're social

What we're up to and what inspires us