Hello Fresh Vegetarian Meals Recipes

hello fresh vegetarian meals recipes
image source : bing.com

Greetings, foodies! If you’re looking for delicious and healthy vegetarian meals, then you’ve come to the right place. In this article, we’ll be sharing some of our favorite vegetarian recipes from Hello Fresh that are not only easy to make, but also packed with nutrients and flavor. So, whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, we’ve got you covered.

Roasted Vegetable Pitas


  • 2 bell peppers, sliced
  • 1 large eggplant, diced
  • 1 red onion, sliced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 4 whole wheat pitas
  • 1/2 cup hummus
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley


  1. Preheat the oven to 400°F.
  2. In a large bowl, toss the bell peppers, eggplant, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
  4. Meanwhile, warm the pitas in the oven or microwave.
  5. Spread each pita with hummus and top with roasted vegetables, feta cheese, and parsley.
  6. Enjoy!
Nutrition Per Serving
Calories 380
Total Fat 11g
Saturated Fat 3.5g
Cholesterol 15mg
Sodium 720mg
Total Carbohydrate 54g
Dietary Fiber 12g
Total Sugars 13g
Protein 16g

Recipes FAQ:

  • Q: Can I use other vegetables for this recipe?
  • A: Absolutely! Feel free to use any vegetables that you have on hand or that you prefer.

  • Q: Is the feta cheese necessary?
  • A: No, you can omit the cheese or use a vegan alternative if you prefer.

  • Q: Can I make this recipe ahead of time?
  • A: Yes, you can roast the vegetables and store them in the fridge for up to 3 days. When ready to eat, simply warm up the vegetables and assemble the pitas.

Recipes Tips:

1. To make this recipe even more filling, you can add some cooked quinoa or brown rice to the pitas.

2. Don’t be afraid to experiment with different spices and seasonings to make the roasted vegetables even more flavorful.

3. If you don’t have hummus on hand, you can use mashed avocado or tzatziki sauce instead.

Chickpea and Spinach Curry


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 1/2 cup vegetable broth
  • 4 cups spinach leaves
  • Salt and pepper to taste
  • Cooked rice or naan bread for serving


  1. In a large pot, sauté the onion and garlic in olive oil until softened.
  2. Add the curry powder, cumin, cinnamon, and a pinch of salt and pepper. Cook for 1-2 minutes, until fragrant.
  3. Add the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened slightly.
  4. Add the spinach leaves and cook until wilted.
  5. Serve over cooked rice or with naan bread.
  6. Enjoy!
Nutrition Per Serving
Calories 290
Total Fat 9g
Saturated Fat 1g
Cholesterol 0mg
Sodium 580mg
Total Carbohydrate 44g
Dietary Fiber 12g
Total Sugars 8g
Protein 11g

Recipes FAQ:

  • Q: Can I use fresh tomatoes instead of canned?
  • A: Yes, you can use fresh tomatoes. Simply chop them up and add them to the pot.

  • Q: Is there a vegan alternative to naan bread?
  • A: Yes, you can use any type of bread that is vegan-friendly, such as pita bread or roti.

  • Q: Can I freeze leftovers?
  • A: Yes, this curry can be frozen for up to 3 months. Just make sure to store it in an airtight container.

Recipes Tips:

1. If you like your curry spicy, you can add some red pepper flakes or cayenne pepper to the pot.

2. This recipe is also great with other types of beans, such as black beans or kidney beans.

3. To make this recipe even more nutritious, you can add some chopped carrots or sweet potatoes to the pot.

Mushroom and Kale Risotto


  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 1/2 lb mushrooms, sliced
  • 4 cups kale leaves, chopped
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper

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