Everyone needs a good amount of tasty vegetarian meal options. Here I have a tried and true veggie lasagna along with two meals I’m trying to perfect. Let’s take a look:
Black Bean Sliders
I developed this recipe for Fearless Feeding and I remember really liking it. So why don’t I make it? I think it has to do with not knowing how to serve it. It seems like too much starch to serve it with buns. So I had the idea of cutting holes in the corn tortillas to use as the main sandwich structure. Be sure to top with guacamole, salsa and anything else you like. I used salsa and red onions. It was good!
I discovered a bonus feature for this recipe. Use the leftovers in eggs for breakfast burritos! Only thing is, next time I will up the spices a bit.
- 1 (14-ounce) can black beans drained and rinsed
- 2 tsp. olive oil
- 1 tsp. cumin
- ½ tsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. salt
- 1 egg
- ⅓ bread crumbs
- 1 medium sweet potato, cooked and mashed (no skin)
- ½ cup Mexican blend cheese (or cheddar)
- Tortillas (corn or flour)
- Preheat over to 350F. Add beans, oil and spices to a food processor and pulse until chunky (not pureed).
- In a medium bowl combine bean mixture, egg, bread crumbs and mashed sweet potato until well combined.
- Form this mixture into small patties (about 8-10) and place on a sprayed cookie sheet. Brush each with some olive oil.
- Cook for about 15 minutes and then flip and cook an additional 5-10 minutes or until lightly browned.
- Heat tortillas in microwave or toaster oven and cut holes the same size as the sliders. Fill each burger with preferred toppings like avocado, salsa, more cheese and onions.
Slow Cooker Veggie Lasagna
Veggie lasagna in the slow cooker really is an amazingly simple meal (see link for full recipe). It’s not an all-day slow cook option but a great way to make a meal earlier in the day and have it ready when it’s dinnertime. When I put lasagna in the rotation I will rotate this with my meat lasagna (a rotation within a rotation?).
Here are more ideas for slow cooker veggie lasagna that look good:
Both my husband and I love falafel, but it’s typically deep-fried. I’ve tried a couple of baked recipes but none have had staying power. When I spotted this recipe from Mark Bittman, I got a renewed interest. If I can get this meal to an acceptable taste, I will rotate it in place of chicken. Yes, another rotation in a rotation.
It was off to a rough start as they didn’t have dried chickpeas at the nearby grocery store so I ended up getting them at Sprouts, a bit farther away. Then I forgot to soak the beans overnight. I looked online and saw a recommendation to boil the beans in water and let them sit for an hour, so that’s what I did. Lastly, it was hard to mix in the food processor.
The flavor was right on but it was too thick and there were random chunks of chickpeas and onions in the final product. Actually, I tested them out on some friends who were over for dinner (with other options of course!) and they agreed. Tastes good, looks weird and too chunky.
So I’m going to try one more time and hopefully get it right.
What are your favorite vegetarian meals?
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