I'm sharing four budget-friendly vegetarian recipes today on The Daily Connoisseur. The recipe cards are available for you down below.
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Stuffed Portobello Mushrooms
Yield: 4
The wonderful umami flavor of Portobello Mushrooms makes this savory dish delightful.
Ingredients
- 4 large Portobello mushroom caps
- 2 tsp avocado oil
- 2 Tbsp butter
- Handful of favorite herbs, chopped
- 1 cup tri color couscous, cooked
- 2 cups yellow lentils or split peas, cooked
- 3/4 cup panko bread crumbs
- ¼ cup grated parmesan cheese
- ¼ cup melted butter.
- 2 tsp Italian herb seasoning
Instructions
- Preheat the oven to 350 degrees F. Clean the mushroom caps and cut off stems, if necessary. Place on a roasting pan, drizzle with avocado oil, add a pat of butter and chopped herbs (ideas are parsley, thyme, dill, scallions, chives). Roast for 15 minutes. To make the filling, combine couscous, beans, breadcrumbs, cheese, chopped mushroom stems, melted butter and Italian herb seasoning. Mix. Add a large heap of filling to each mushroom cap and roast for an additional 15-20 minutes. Enjoy!
Sweet Potato Nachos
Yield: 4 - 6
This dish is easy to make and nourishing to enjoy!
Ingredients
- 5 sweet potatoes
- Extra virgin olive oil
- 1 cup dry black beans
- 1 sheet kombu seaweed (optional)
- 1 cup sour cream
- 1 avocado
- Juice from 1/2 a lemon
- Large handful of herbs (dill, parsley, cilantro)
- Salt and pepper to taste
Instructions
- The night before rinse and sort 1 cup of dry black beans and place them in a bowl with about 2 inches of water on top. Let the beans soak overnight. The next day peel and chop up 5 sweet potatoes into thick fry shapes. Rub with olive oil, salt, and pepper.
- Roast the sweet potatoes at 350 degrees F for between 30 - 50 minutes (this depends on how thick you cut your fries and how caramazlied you like them).
- Meanwhile cook the beans. Drain and rinse them one more time and then add them to a large pot with about two inches of water over it. Add Kombu seaweed, if desired. Let beans come to a boil and then cook them on a simmer for about 60 minutes or until beans are done.
- For the herbed sour cream, place sour cream, avocado, lemon juice, herbs, salt and pepper in a blender. Blend until combined.
- Place sweet potato fries on a plate and top with desired amount of beans and a dollop of the herbed sour cream. Enjoy!
Brussels Sprouts Soup
Ingredients
- 1 Tbsp olive oil
- 2- 3 onions, thinly sliced
- 1 lb Brussels sprouts, trimmed and halved
- 1 teaspoon fresh lemon thyme
- 6 cups vegetable stock
- salt and ground black pepper to taste
- Sour cream for topping
- Dill for garnish
Instructions
- Combine oil and onions in a pot over low heat. Cover and cook until soft and caramelized, 30 to 40 minutes.
- Stir Brussels sprouts and lemon thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are cooked, about 20 minutes.
- Once the soup has cooled slightly, use an immersion blender or place soup in a traditional blender and blend until smooth.
- Serve with a dollop of sour cream and a sprig of dill.
Baked Apples
Yield: 2 - 4
This easy and delicious dessert is feeling and comforting
Ingredients
- 2 large apples
- 1 cup old-fashioned oats
- ¼ cup brown sugar
- 1 Tbsp ground cinnamon
- 2 Tbsp ground flax seeds
- 2 Tbsp butter
- Vanilla ice cream (optional)
Instructions
- Core the apples almost to the bottom but not quite. Grease a small loaf pan or casserole dish. Place the apples in the pan. In a separate bowl, mix together the oats, sugar, cinnamon, and flax seeds. Stuff the mixture in the apples. Sprinkle the excess around the apples. Place 1 Tbsp butter on top of each apple. Bake in a preheated oven at 350 degrees F for 35 minutes. Serve with vanilla ice cream.
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