Easy vegetarian family meals that even the kids will love!
by / Jul 12, 2022
[vc_row][vc_column][vc_column_text]Cooking vegetarian family meals is a great opportunity to spend quality time together and stay healthy. Vegetarian cooking provides amazing creativity in the kitchen, and the possibilities for veggie meals are practically endless. In this article, we have collected vegetarian meal recipes that your entire family will enjoy.
[/vc_column_text][vc_empty_space][vc_single_image image="33080" img_size="large"][vc_empty_space][vc_column_text]Veggie and Quinoa Mini Muffins
To start the day with something both yummy and nourishing, fix these delicious mini muffins that your kids will love.
Preparation time needed: 25 minutes
Serves: 12 mini muffins[/vc_column_text][vc_empty_space][vc_column_text]Ingredients:
2 cups of cooked quinoa
2 cups of shredded Cheddar cheese
2 cups of veggies that you love, cooked
2 Free Range Eggs
1 teaspoon of kosher salt[/vc_column_text][vc_empty_space][vc_column_text]How to prepare it:
Heat the oven to 180C and spray a mini muffin pan with cooking spray.
Mix well all ingredients in a large bowl.
Split the mixture in the mini muffin pan into even amounts and flatten them firmly.
Depending upon your type of oven, bake the mini muffins for 15 to 20 minutes until they become golden brown and crispy. Take the pan out of the oven, leave the muffins to cool off and enjoy!
This recipe is adapted from Nellie's Free Range.[/vc_column_text][vc_empty_space][vc_single_image image="33081" img_size="large"][vc_empty_space][vc_column_text]Creamy mushrooms with toast and a glass of juice
This creamy breakfast served with a glass of orange juice will give you the energy you need to start the day.
Preparation time needed: 10 minutes
Serves: 1[/vc_column_text][vc_empty_space][vc_column_text]Ingredients:
1 slice of wholemeal bread
3 handfuls of small mushrooms, sliced
150 ml of fresh orange juice
1 tsp oil
1 ½ tbsp of light cream cheese
2 tbsp of skimmed milk
¼ tsp of wholegrain mustard
1 tbsp of chopped chives[/vc_column_text][vc_empty_space][vc_column_text]How to prepare it:
Spread on the toasted bread a bit of cream cheese (not butter!)
In a non-sticking pan, heat the oil and cook the mushrooms and stir-fry until they become soft. Add the skimmed milk, the remaining cream cheese and the mustard and stir until cooked evenly.
Take the mixture out of the pan and spread it on toast. Top with the chives and serve with the orange juice for a harmony of flavours.
This recipe is adapted from BBC GoodFood.[/vc_column_text][vc_empty_space][vc_column_text]
[/vc_column_text][vc_empty_space][vc_single_image image="33082" img_size="large"][vc_empty_space][vc_column_text]Delicious veggie burgers
The spinach “disguised” in these burgers will flavour your breakfast, a great way to “trick” your kids into eating this nutritious veggie.
Preparation time needed: 50 minutes
Serves: 8[/vc_column_text][vc_empty_space][vc_column_text]Ingredients:
250 g baby spinach leaves
2 finely chopped onions
100 g of mature Cheddar cheese, grated
40 g of grated Parmesan
1-2 large eggs
3 tbsp of plain flour
Breadcrumbs from 5 slices of white bread or 150 g of dried breadcrumbs
A pinch of fresh nutmeg
2 tbsp of olive oil
For serving:
6 crispy bread rolls
4 thickly sliced tomatoes
Tomato sauce or another relish, as per your preference
Optional, sweet potato fries [/vc_column_text][vc_empty_space][vc_column_text]How to prepare it:
Fry the onions in half the olive oil for about 10 minutes until they become translucent and soft.
Finely chop the spinach, put it into a bowl and add the fried onions, the nutmeg and the breadcrumbs, the Cheddar cheese and Parmesan. Mix everything and add the beaten egg (or eggs) gradually until the mixture is firm and holds together.
Split the mixture into eight parts and use them to shape big burgers. Pour the flour into a bowl and dip in it the burgers to coat them. Place the burgers on layers of baking parchment paper and chill until ready to cook.
Put the remaining olive oil in a frying pan and fry the burgers on each side for about 5 minutes until they become brown.
Slice the crispy bread rolls, put the burgers in, add one-two slices of tomato or ketchup and serve the burgers with potato fries if you like.
This recipe is adapted from BBC GoodFood.[/vc_column_text][vc_empty_space][vc_single_image image="33083" img_size="large"][vc_empty_space][vc_column_text]Puy Lentil Bolognese
An explosion of veggie flavours, this lunch is a healthy and delicious meat replacer for your vegetarian family meals.
Preparation time needed: 45 minutes
Serves: 4[/vc_column_text][vc_empty_space][vc_column_text]Ingredients:
300 g of Puy lentils
2 finely diced carrots
2 finely diced sticks of celery
200 g of diced mushrooms
400 g of chopped tomatoes
1 litre of vegetable stock
2 tbsp of olive oil
1 large, finely chopped onion
2 crushed garlic cloves
3 tbsp of tomato purée
1 tsp of dried oregano
2 bay leaves
For serving:
300 g of tagliatelle[/vc_column_text][vc_empty_space][vc_column_text]How to prepare it:
Put the olive oil in a deep pan and add the carrots, celery, onion and garlic. Cook them for 10 minutes until they become soft; add the mushrooms and cook them for 5 minutes until they soften.
Add the lentils, the tomatoes and tomato purée, the vegetable stock and the herbs. Bring to a simmer and cook for 25-30 minutes until the lentils soften and the sauce thickens.
Serve with tagliatelle.
This recipe is adapted from Olive Magazine.[/vc_column_text][vc_empty_space][vc_column_text]
[/vc_column_text][vc_empty_space][vc_single_image image="33079" img_size="large"][vc_empty_space][vc_column_text]Fresh and healthy baked gnocchi
Gnocchi, butternut squash and kale come together to create this savoury dinner recipe perfect for any season.
Preparation time needed: 60 minutes
Serves: 4[/vc_column_text][vc_empty_space][vc_column_text]Ingredients:
500 g of fresh gnocchi
450 g of butternut squash
100 g chopped kale, stems removed
50 g of blanched hazelnuts
50 g of grated Parmesan
2 red onions
5 tbsp of olive oil
15 g of basil leaves
15g g of flat-leaf parsley
Juice from 1 lemon
For serving:
Lemon wedges[/vc_column_text][vc_empty_space][vc_column_text]How to prepare it:
Preheat the oven to 180C.
Roast lightly for 5 minutes the hazelnuts in a baking tray, take them off the oven and set them aside for cooling.
Place the gnocchi, the butternut squash peeled and cut into 2 centimetres cubes, and the onions cut into slim wedges into a large roasting tray, add 2 tbsp of olive oil and toss for evenly seasoning.
Roast for 40 minutes until the vegetable softens and the gnocchi turns golden.
Take the tray out of the oven, add the kale and mix gently. Cover the tray with foil, place it back in the oven and bake for five more minutes to soften the kale.
Pulse to a paste into a food processor the hazelnuts, parsley, lemon juice, basil and 30 g of the Parmesan. Gradually add the remaining olive oil while the processor runs to get a loose pesto sauce and season to taste.
Mix a few spoons of pesto sauce with the vegetables and gnocchi. Place on plates, top with the remaining pesto and Parmesan and add a squeeze of lemon juice.
Serve with lemon wedges, if you like.
This recipe is adapted from Olive Magazine.
[/vc_column_text][vc_empty_space][vc_single_image image="33084" img_size="large"][vc_empty_space][vc_column_text]Vegetable stew
Three types of beans, tomatoes and spinach are the perfect ingredients for a low in calories, delicious vegetarian family meal.
Preparation time needed: 30 minutes
Serves: 4[/vc_column_text][vc_empty_space][vc_column_text]Ingredients
200 g of canned kidney beans
200 g of canned cannellini beans
100 g green beans
400 g canned chopped tomatoes
1 large, finely chopped onion
100 g of roughly chopped spinach
1-2 cloves of crushed garlic
olive oil
1 tbsp of ground cumin[/vc_column_text][vc_empty_space][vc_column_text]How to prepare it:
Put the onion and the garlic in a pan with olive oil and cook them until they turn soft. Add the ground cumin and cook for one more minute. Put in the tomatoes and a cup of water and simmer for 10 minutes until the mixture becomes thick.
Add in all the beans rinsed and drained, and cook them for 5 minutes. Toss the washed and roughly chopped spinach and cook for another 5 minutes.
Enjoy it with brown bread.
This recipe is adapted from Olive Magazine.[/vc_column_text][vc_empty_space][vc_column_text]Whether you choose basic vegetarian family meals or surprising veggie combinations, your meals will always taste delicious when shared with your loved ones.
For more vegetarian dinner ideas take a look at '5 Quick Vegetarian Dinner Recipes'.[/vc_column_text][/vc_column][/vc_row]
Easy Vegetarian Family Breakfasts
[/vc_column_text][vc_empty_space][vc_single_image image="33080" img_size="large"][vc_empty_space][vc_column_text]Veggie and Quinoa Mini Muffins
To start the day with something both yummy and nourishing, fix these delicious mini muffins that your kids will love.
Preparation time needed: 25 minutes
Serves: 12 mini muffins[/vc_column_text][vc_empty_space][vc_column_text]Ingredients:
2 cups of cooked quinoa
2 cups of shredded Cheddar cheese
2 cups of veggies that you love, cooked
2 Free Range Eggs
1 teaspoon of kosher salt[/vc_column_text][vc_empty_space][vc_column_text]How to prepare it:
Heat the oven to 180C and spray a mini muffin pan with cooking spray.
Mix well all ingredients in a large bowl.
Split the mixture in the mini muffin pan into even amounts and flatten them firmly.
Depending upon your type of oven, bake the mini muffins for 15 to 20 minutes until they become golden brown and crispy. Take the pan out of the oven, leave the muffins to cool off and enjoy!
This recipe is adapted from Nellie's Free Range.[/vc_column_text][vc_empty_space][vc_single_image image="33081" img_size="large"][vc_empty_space][vc_column_text]Creamy mushrooms with toast and a glass of juice
This creamy breakfast served with a glass of orange juice will give you the energy you need to start the day.
Preparation time needed: 10 minutes
Serves: 1[/vc_column_text][vc_empty_space][vc_column_text]Ingredients:
1 slice of wholemeal bread
3 handfuls of small mushrooms, sliced
150 ml of fresh orange juice
1 tsp oil
1 ½ tbsp of light cream cheese
2 tbsp of skimmed milk
¼ tsp of wholegrain mustard
1 tbsp of chopped chives[/vc_column_text][vc_empty_space][vc_column_text]How to prepare it:
Spread on the toasted bread a bit of cream cheese (not butter!)
In a non-sticking pan, heat the oil and cook the mushrooms and stir-fry until they become soft. Add the skimmed milk, the remaining cream cheese and the mustard and stir until cooked evenly.
Take the mixture out of the pan and spread it on toast. Top with the chives and serve with the orange juice for a harmony of flavours.
This recipe is adapted from BBC GoodFood.[/vc_column_text][vc_empty_space][vc_column_text]
Vegetarian Family Meals - Lunch
[/vc_column_text][vc_empty_space][vc_single_image image="33082" img_size="large"][vc_empty_space][vc_column_text]Delicious veggie burgers
The spinach “disguised” in these burgers will flavour your breakfast, a great way to “trick” your kids into eating this nutritious veggie.
Preparation time needed: 50 minutes
Serves: 8[/vc_column_text][vc_empty_space][vc_column_text]Ingredients:
250 g baby spinach leaves
2 finely chopped onions
100 g of mature Cheddar cheese, grated
40 g of grated Parmesan
1-2 large eggs
3 tbsp of plain flour
Breadcrumbs from 5 slices of white bread or 150 g of dried breadcrumbs
A pinch of fresh nutmeg
2 tbsp of olive oil
For serving:
6 crispy bread rolls
4 thickly sliced tomatoes
Tomato sauce or another relish, as per your preference
Optional, sweet potato fries [/vc_column_text][vc_empty_space][vc_column_text]How to prepare it:
Fry the onions in half the olive oil for about 10 minutes until they become translucent and soft.
Finely chop the spinach, put it into a bowl and add the fried onions, the nutmeg and the breadcrumbs, the Cheddar cheese and Parmesan. Mix everything and add the beaten egg (or eggs) gradually until the mixture is firm and holds together.
Split the mixture into eight parts and use them to shape big burgers. Pour the flour into a bowl and dip in it the burgers to coat them. Place the burgers on layers of baking parchment paper and chill until ready to cook.
Put the remaining olive oil in a frying pan and fry the burgers on each side for about 5 minutes until they become brown.
Slice the crispy bread rolls, put the burgers in, add one-two slices of tomato or ketchup and serve the burgers with potato fries if you like.
This recipe is adapted from BBC GoodFood.[/vc_column_text][vc_empty_space][vc_single_image image="33083" img_size="large"][vc_empty_space][vc_column_text]Puy Lentil Bolognese
An explosion of veggie flavours, this lunch is a healthy and delicious meat replacer for your vegetarian family meals.
Preparation time needed: 45 minutes
Serves: 4[/vc_column_text][vc_empty_space][vc_column_text]Ingredients:
300 g of Puy lentils
2 finely diced carrots
2 finely diced sticks of celery
200 g of diced mushrooms
400 g of chopped tomatoes
1 litre of vegetable stock
2 tbsp of olive oil
1 large, finely chopped onion
2 crushed garlic cloves
3 tbsp of tomato purée
1 tsp of dried oregano
2 bay leaves
For serving:
300 g of tagliatelle[/vc_column_text][vc_empty_space][vc_column_text]How to prepare it:
Put the olive oil in a deep pan and add the carrots, celery, onion and garlic. Cook them for 10 minutes until they become soft; add the mushrooms and cook them for 5 minutes until they soften.
Add the lentils, the tomatoes and tomato purée, the vegetable stock and the herbs. Bring to a simmer and cook for 25-30 minutes until the lentils soften and the sauce thickens.
Serve with tagliatelle.
This recipe is adapted from Olive Magazine.[/vc_column_text][vc_empty_space][vc_column_text]
Easy Vegetarian Family Dinners
[/vc_column_text][vc_empty_space][vc_single_image image="33079" img_size="large"][vc_empty_space][vc_column_text]Fresh and healthy baked gnocchi
Gnocchi, butternut squash and kale come together to create this savoury dinner recipe perfect for any season.
Preparation time needed: 60 minutes
Serves: 4[/vc_column_text][vc_empty_space][vc_column_text]Ingredients:
500 g of fresh gnocchi
450 g of butternut squash
100 g chopped kale, stems removed
50 g of blanched hazelnuts
50 g of grated Parmesan
2 red onions
5 tbsp of olive oil
15 g of basil leaves
15g g of flat-leaf parsley
Juice from 1 lemon
For serving:
Lemon wedges[/vc_column_text][vc_empty_space][vc_column_text]How to prepare it:
Preheat the oven to 180C.
Roast lightly for 5 minutes the hazelnuts in a baking tray, take them off the oven and set them aside for cooling.
Place the gnocchi, the butternut squash peeled and cut into 2 centimetres cubes, and the onions cut into slim wedges into a large roasting tray, add 2 tbsp of olive oil and toss for evenly seasoning.
Roast for 40 minutes until the vegetable softens and the gnocchi turns golden.
Take the tray out of the oven, add the kale and mix gently. Cover the tray with foil, place it back in the oven and bake for five more minutes to soften the kale.
Pulse to a paste into a food processor the hazelnuts, parsley, lemon juice, basil and 30 g of the Parmesan. Gradually add the remaining olive oil while the processor runs to get a loose pesto sauce and season to taste.
Mix a few spoons of pesto sauce with the vegetables and gnocchi. Place on plates, top with the remaining pesto and Parmesan and add a squeeze of lemon juice.
Serve with lemon wedges, if you like.
This recipe is adapted from Olive Magazine.
[/vc_column_text][vc_empty_space][vc_single_image image="33084" img_size="large"][vc_empty_space][vc_column_text]Vegetable stew
Three types of beans, tomatoes and spinach are the perfect ingredients for a low in calories, delicious vegetarian family meal.
Preparation time needed: 30 minutes
Serves: 4[/vc_column_text][vc_empty_space][vc_column_text]Ingredients
200 g of canned kidney beans
200 g of canned cannellini beans
100 g green beans
400 g canned chopped tomatoes
1 large, finely chopped onion
100 g of roughly chopped spinach
1-2 cloves of crushed garlic
olive oil
1 tbsp of ground cumin[/vc_column_text][vc_empty_space][vc_column_text]How to prepare it:
Put the onion and the garlic in a pan with olive oil and cook them until they turn soft. Add the ground cumin and cook for one more minute. Put in the tomatoes and a cup of water and simmer for 10 minutes until the mixture becomes thick.
Add in all the beans rinsed and drained, and cook them for 5 minutes. Toss the washed and roughly chopped spinach and cook for another 5 minutes.
Enjoy it with brown bread.
This recipe is adapted from Olive Magazine.[/vc_column_text][vc_empty_space][vc_column_text]Whether you choose basic vegetarian family meals or surprising veggie combinations, your meals will always taste delicious when shared with your loved ones.
For more vegetarian dinner ideas take a look at '5 Quick Vegetarian Dinner Recipes'.[/vc_column_text][/vc_column][/vc_row]
