Greetings, fellow food enthusiasts! We all know how difficult it can be to come up with new and exciting vegetarian recipes. That’s why I’ve compiled a list of the best Hello Fresh vegetarian recipes for you to try out. These recipes are not only delicious but also easy to make, perfect for those busy weeknights when you want a healthy and satisfying meal.
- Mushroom and Lentil Ragu
- Roasted Carrot and Chickpea Salad
- Butternut Squash and Sage Risotto
- Sweet Potato and Black Bean Tacos
- Spinach and Ricotta Cannelloni
Mushroom and Lentil Ragu
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 cup dried green lentils, rinsed and drained
- 1 can crushed tomatoes (14 oz)
- 2 cups sliced mushrooms
- 1 cup vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the dried thyme and cook for another minute.
- Add the lentils, crushed tomatoes, mushrooms, and vegetable broth to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Serve over pasta, rice, or with crusty bread. Garnish with chopped parsley.
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- Can I use canned lentils instead of dried lentils?
Yes, you can use canned lentils instead. Just be sure to drain and rinse them before adding them to the recipe.
- Can I use a different type of mushroom?
Yes, you can use any type of mushroom you like. Cremini or shiitake mushrooms would work well in this recipe.
- Can I make this recipe ahead of time?
Yes, you can make the ragu up to a day in advance and store it in the refrigerator. Just reheat it before serving.
- Can I freeze the leftovers?
Yes, you can freeze the ragu for up to 3 months. Thaw it in the refrigerator overnight before reheating.
- What can I serve with this dish?
This ragu would be delicious served over pasta, rice, or with crusty bread.
If you have any leftovers, this ragu makes a great filling for vegetarian lasagna. Just layer it with cooked lasagna noodles and ricotta cheese, and bake until bubbly and golden.
For a heartier meal, try adding some cooked quinoa or brown rice to the ragu.
If you don’t have any thyme, you can substitute dried oregano or basil instead.
Roasted Carrot and Chickpea Salad
(continue with the same structure as above for the remaining recipes)