Healthy Vegetarian Recipes

Green Beans With Walnut Pesto

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Green Beans With Walnut Pesto

Green Beans With Walnut Pesto

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8

Ingredients
  

  • 1 1/2 pounds green beans trimmed
  • 1 cup walnuts
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper

Instructions
 

  • In a large pot of lightly salted boiling water, cook the beans until crisp-tender, about 3 minutes. Drain and run under cold water to stop the cooking.
  • Meanwhile, toast the walnuts in a skillet over medium heat until lightly golden, 6 to 7 minutes, stirring occasionally. Reserve half the walnuts and crush the remainder in a resealable plastic bag with a meat pounder or rolling pin.
  • In a large bowl, whisk together the oil, lemon juice, salt, and a few grinds of pepper. Add the crushed walnuts, whole walnuts, and beans and toss to coat well. Serve cold or at room temperature. (Can be made up to 1 day ahead. Cover and refrigerate.)

Fettuccine With Artichokes and Beans

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Fettuccine With Artichokes and Beans

Fettuccine With Artichokes and Beans

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 3/4 pound fettuccine
  • 1/4 cup plus 1 teaspoon olive oil
  • 2 cloves garlic
  • 1 15.5- ounce can cannellini beans rinsed
  • 1 13.75- ounce can artichoke hearts
  • kosher salt and black pepper
  • 1 slice white bread
  • 1 teaspoon oregano

Instructions
 

  • Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
  • Meanwhile, heat ¼ cup of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute.
  • Add the beans, artichokes, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook until heated through, 3 to 4 minutes.
  • Pulse the bread in a food processor until coarse crumbs form. Add the oregano and the remaining teaspoon of oil and pulse until just combined.
  • Toss the pasta with the artichoke mixture and reserved pasta water. Sprinkle with the bread crumbs.

Sausage and White Bean Casserole

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Sausage and White Bean Casserole

Sausage and White Bean Casserole

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 pound Italian sausage links
  • 2 carrots cut into 1/2-inch pieces
  • 2 cloves garlic chopped
  • 2 bunches Swiss chard leaves cut into 2-inch strips (about 12 cups)
  • 2 15.5- ounce cans cannellini beans rinsed
  • kosher salt and black pepper
  • 2 tablespoons bread crumbs

Instructions
 

  • Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  • Add the sausage and cook, turning, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.
  • Add the carrots and garlic to the skillet and cook for 1 minute. Add the chard and cook until wilted, 1 to 2 minutes.
  • Add the beans, ½ cup water, and ¼ teaspoon each salt and pepper; bring to a boil. Nestle the sausages in the beans.
  • In a bowl, combine the bread crumbs and the remaining teaspoon of oil. Sprinkle over the sausage mixture. Transfer the skillet to oven; bake until golden, about 25 minutes.

Black Beans and Escarole Salad

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Black Beans and Escarole Salad

Black Beans and Escarole Salad

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Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1 small red onion peeled and finely chopped
  • 3 tablespoons white wine vinegar
  • 3/4 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
  • 2 15- ounce cans black beans drained and rinsed
  • 1 1/2 tablespoons chopped chipotle chilies in adobo sauce found in the international aisle
  • 1/4 cup chopped fresh cilantro leaves
  • 1 head escarole washed and trimmed of tough leaves
  • 12 ounces store-bought guacamole
  • 1 ripe avocado sliced
  • 1 lime cut into wedges

Instructions
 

  • In a small bowl, combine the garlic, salt, onion, and vinegar. Season with the pepper, then whisk in the oil.
  • Place the beans in a large bowl. Pour ¾ of the dressing over them. Add the chipotle and cilantro. Toss, cover, and set aside.
  • Preheat grill pan over medium heat.
  • Toss the escarole with the remaining dressing. Grill for 3 minutes, turning constantly, until just wilted and golden.
  • Serve with the beans, guacamole, avocado, and lime wedges.

Stewy White Beans

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Stewy White Beans

Stewy White Beans

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Prep Time 20 mins
Total Time 20 mins
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 2 small shallots finely chopped
  • 2 cloves garlic finely chopped
  • 1 pound mustard greens or kale stems removed and leaves sliced into 1-inch strips
  • juice from 1 lemon
  • 2 teaspoons light brown sugar
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes
  • 1 14.5- ounce can vegetable broth
  • 1 28- ounce can whole or diced tomatoes undrained
  • 1 15- ounce can white beans drained
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the oil in a large pot over medium-low heat. Add the shallots and cook for 4 minutes. Add the garlic and greens and cook, stirring frequently, until the greens begin to wilt, 3 to 5 minutes. Add 1 tablespoon of the lemon juice, the brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil. Reduce heat and simmer gently until the greens are tender, about 15 minutes.
  • Add the beans and cook for 5 minutes. Remove and discard the bay leaf. Season with the salt, black pepper, and (if desired) the remaining lemon juice.

Turkey and Bean Chili

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Turkey and Bean Chili

Turkey and Bean Chili

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic chopped
  • 1/2 pound ground turkey preferably dark meat
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chili pepper or 2 teaspoons chili powder
  • 1 28- ounce can diced tomatoes
  • 2 15- ounce cans kidney beans rinsed
  • kosher salt and black pepper
  • 1/4 cup reduced-fat sour cream
  • cilantro sprigs for serving

Instructions
 

  • Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes.
  • Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
  • Stir in the tomato paste, cumin, and chili pepper. Cook, stirring, for 1 minute.
  • Add the tomatoes and their juices, beans, ½ cup water, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil.
  • Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
  • Serve the chili with the sour cream and cilantro.

Spiced Shrimp With Beans

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Spiced Shrimp With Beans

Spiced Shrimp With Beans

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Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 cup couscous
  • kosher salt and pepper
  • 1 tablespoon olive oil
  • 1 pound peeled and deveined medium shrimp
  • 1 shallot chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground paprika
  • 1 15.5- ounce can white beans rinsed
  • 1/4 cup white wine vinegar
  • 2 tablespoons chopped parsley

Instructions
 

  • Place the couscous in a large bowl. Add 1 cup very hot tap water and ¼ teaspoon each salt and pepper. Cover and let sit for 5 minutes; fluff with a fork.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shrimp, shallot, coriander, paprika, and ½ teaspoon salt and cook until the shrimp are opaque, 4 to 6 minutes; transfer to a plate.
  • Add the beans, vinegar, and ½ cup water to the skillet and cook until warmed through, about 5 minutes. Serve with the shrimp and couscous. Top with the parsley.

Bean and Cheese Taquitos

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Serve with the salsa and sour cream.

Bean and Cheese Taquitos

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Cook Time 25 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 cup black beans rinsed
  • 1/2 cup grated Cheddar 2 ounces
  • kosher salt
  • 8 6- inch corn tortillas warmed
  • 3/4 cup olive oil
  • 1/2 cup salsa
  • 1/4 cup sour cream

Instructions
 

  • In a medium bowl, gently mash the black beans with the Cheddar and ½ teaspoon salt. Dividing evenly, roll up the mixture in the tortillas.
  • Heat the oil in a large skillet over medium-high heat. In batches, fry the rolls, seam-side down, until crisp, 2 to 3 minutes per side. Serve with the salsa and sour cream.

Crispy Quinoa and Bean Cakes With Salad

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A vegetarian-friendly alternative to standard grill fare, these patties are formed with quinoa, sweet potatoes, kale, and kidney beans.

Crispy Quinoa and Bean Cakes With Salad

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Cook Time 35 mins
Total Time 35 mins
Servings 6

Ingredients
  

Leftovers from Quinoa With Sweet Potatoes, Kale, and Pesto

  • 3 cups cooked quinoa
  • 3 cups cooked sweet potatoes and kale roughly chopped

Additional ingredients

  • 1 15.5- ounce can kidney beans rinsed
  • 2 large eggs
  • 3/4 cup grated Parmesan about 2 ounces
  • kosher salt and black pepper
  • 3 tablespoons olive oil plus more if necessary
  • 1 tablespoon red wine vinegar
  • 6 cups mixed greens about 4 ounces
  • 1 pint cherry tomatoes halved

Instructions
 

  • In a medium bowl, mash the beans with a fork. Add the quinoa, sweet potatoes and kale, eggs, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Dividing evenly, form the mixture into twelve 3-inch patties (about ½ cup each).
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. In batches, cook the patties until browned and cooked through, 3 to 4 minutes per side (adding more oil if necessary).
  • In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the quinoa and bean patties.