The Vegetarian Challenge- Recipes and Inspiration for a Delicious Vegetarian Week!

July 30, 2019

The Vegetarian Challenge- Recipes and Inspiration for a Delicious Vegetarian Week!

I nominate YOU to try the Vegetarian Challenge! Try to go one whole week meat free! With my vegetarian recipes that are packed with flavor I know you can do it. I also know you won't miss the meat at all.

We sometimes draw a blank when thinking of vegetarian options (nobody likes a boring salad), but these incredible vegetarian options will keep you satisfied all week long. Who knows, you might even like the lifestyle. Let me know how it goes and reach out via IG @prepandrally 

 

Greek Stuffed Peppers
Serves 7
Ingredients:

For the peppers-
½ onion, diced
8 oz mushrooms, finely chopped
7 red peppers, tops and cores removed (save tops!)
8 oz seitan, (or tofu) finely chopped

1⁄2 cup uncooked short grain brown rice

1⁄4 cup pitted kalamata olives, finely chopped
2 tablespoons finely chopped mint

1/2 teaspoon salt

1⁄4 teaspoon pepper
1⁄2 teaspoon garlic powder
For the Sauce-
1 1⁄2 cups canned crushed tomato
1 teaspoon salt
1⁄2 teaspoon pepper
3 tablespoons olive oil

2 1/4 cups water

3 tablespoons tomato paste
To serve-
Fresh mint
Crumbled feta
Directions:
Preheat oven to 400°

In a small pan sauté the onions and mushroom until softened, about 6-7 minutes.

Meanwhile stand peppers up in a medium baking dish that fits the peppers. Place all pepper ingredients into a separate large bowl and mix well. Stuff peppers with filling.Place sauce ingredients in another medium bowl and mix. Then pour over the peppers and into the baking dish. Put pepper caps back on each pepper.

Bake peppers tightly covered for 1.5 hours. Remove from oven, spoon sauce into each pepper and return to the oven for an additional 35 minutes covered. Serve hot with optional freshly torn mint and feta cheese on top!


Cauliflower and Seitan Tacos with Pickled Onions
Serves 4-6

Ingredients:
2 heads cauliflower, cut into bite size florets
8 oz Seitan (or swap for tofu or another head of cauliflower), cut into bite-size pieces
2-3 tablespoons oil
2 teaspoons salt

1 teaspoon coriander
1 tablespoons smoked paprika
2 teaspoons cumin
1 tablespoons garlic powder

Directions:
Place cauliflower and seitan on a parchment lined baking sheet. Toss together with spices and oil and bake at 400° for 40 minutes, shaking halfway through until golden and crisp.


Meanwhile assemble your taco station. Here are some things to serve with your tacos:
-flour tortillas
-pickled onions (recipe follows)
-micro greens or cilantro
-chopped or thinly sliced jalapeño
-salsa or pico de gallo
-guacamole
-sour cream
-fresh lime
-hot sauce

Serve the Cauliflower and seitan in tacos with all the fix-ins!


Pickled Onions for the Cauliflower Seitan Tacos
Makes 1 large jar

Ingredients:
 1 cup rice wine vinegar

 2 tablespoon maple syrup

 2 teaspoons salt

 2 medium purple onions, thinly sliced 

Directions:
Place vinegar, maple syrup and salt in a medium
(pareve) pot. Bring to a boil and then remove from
heat.
Meanwhile place onions in a large storage
container or jar with a tight fitting lid and pour the
hot vinegar over the onions. Let cool, cover and store
in the fridge.
Some other great options to make are lentil burgers or salmon burgers! you can even make the following pesto recipe to put on pasta, cauliflower, eggs, rice or sandwiches!
Prep + Rally Classic Pesto
Ingredients:
4 cups fresh basil
2 cloves garlic
1 cup olive oil
1/4 cup walnuts
salt to season
1 cup shredded parmesan
Directions:
Blend all ingredients together with an immersion blender, or finely chop and mix together if you don't have a blender. 

Veg on, my friends!

 

 


 

     




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