Top 10 Recipes for a Vegetarian Dinner Date

It can be tricky to cook for your partner when they maintain a vegetarian lifestyle. Whether you're a vegetarian yourself, or you're just trying to impress one, preparing a delicious yet meatless meal can be difficult. You'll learn lots of things you hadn't previously known involved meat. For example, did you know Worcestershire sauce was made from dissolved fish? However, cooking them dinner will be easier than finding a nice restaurant with many vegetarian options. Sometimes, that option only includes a salad. Your significant other will really appreciate the effort you are putting in to acclimate to and honor their dietary restrictions.

Try our top ten recipes while planning your next date night!

Time: 15 for prep, 25 to cook
Yields: 8 tacos
Ingredients:

• 2 different medium sized summer squashes
  (zucchini, straight or crook neck, cousa, zephyr)
• 1/2 medium sized red onion
• 1 ear of sweet corn
• 1 cup cherry tomatoes
• 1 medium sized red pepper
• 2 tablespoons olive oil
• 2 cloves minced garlic
• 2 teaspoons cumin
• 1/4 teaspoon salt
• 1 ripe Hass avocado
• 1/3 cup plain Greek yogurt
• 1/4 cup minced cilantro
• 1 tablespoon lime juice
• 8 corn tortillas
• feta or goat cheese

Preheat oven to 204°C.

Dice the squashes, onion, and red pepper. Slice the cherry tomtatoes in half. Mix with minced garlic, salt, and cumin. Roast in oven until lightly browned (about 20 to 25 minutes).

Blend avocado, yogurt, cilantro, and lime juice together while vegetables roast.

Assemble veggies and avocado cream inside a warmed torilla and sprinkle with feta or goat cheese.

Time: 25 for prep, 20 to cook
Yields: 18 small balls
Ingredients:

• 2 cups cooked lentils
• 2 eggs
• 3/4 cup ricotta cheese
• 6 tablespoons parmesan cheese
• 2 cloves minced garlic
• 2 tablespoons chopped parsley
• pinch of thyme (fresh or dried)
• 2 teaspoons sea salt
• 1 teaspoon pepper
• 2/3 cup panko breadcrumbs
• zest and juice from 1 lemon
• 1/4 cup pine nuts
• 1 cup basil leaves
• 1/3 cup extra virgin olive oil

Crush lentils until mush and add to large mixing bowl with beaten eggs, ricotta, parmesan, 1 clove of minced garlic, parsley, thyme, pepper, and 1 teaspoon salt. Stir in breadcrumbs and let mixture sit for 20 minutes.

Preheat oven to 204°C.

Blend other clove of minced garlic, pine nuts, lemon zest, lemon juice, and other teaspoon of salt. Once smooth, add in basil and olive oil and continue to blend until sauce-like consistency is achieved. Stir in 2 tablespoons of grated parmesan and set aside.

Start rolling 1" balls. If lentil mixture looks too wet or falls apart, stir in additional breadcrumbs. Line them up on a parchment lined baking sheet. Brush with oil before baking.

Place on middle rack and cook for 10 minutes. Turn balls over and cook for an additional 10 minutes. The tops of each ball should be golden brown.

Serve lentil meat(less)balls over your favorite pasta and drizzle with lemon pesto sauce.

Time: 45 to cook, 15 to prep
Yields: 4 dishes
Ingredients:

• 1 large spaghetti squash
• 3 carrots
• 1/2 red pepper
• 4 green onions
• 2 eggs
• 1 lime
• olive oil
• pinch of salt and pepper
• 4 cloves minced garlic
• 1/2 cup chopped cilantro
• 3 tablespoons sweet chili sauce
• 3 tablespoons soy sauce
• 2 tablespoons peanut oil
• 1 cup bean sprouts
• 1/2 cup chopped roasted peanuts

Preheat oven to 204°C.

Cut spaghetti squash in halves and dispose of all seeds inside. Sprinkle finished halves with olive oil and season with salt and pepper. Place halves face down on baking sheet and roast for 45 minutes. Skin should be tender and easily pierced with a fork. Once finished, scrape insides out with fork. Drain "noodles" and leave in colander for 10 minutes to remove excess moisture.

Peel and shred carrots. Slice red pepper and green onions thinly and keep separated. Beat 2 eggs. In a small bowl, combine soy sauce, sweet chili sauce, and half of a lime's juice.

Heat peanut oil in skillet over medium high heat. Stir in garlic and sliced green onions until fragrant (less than a minute). Pour in eggs and scramble but do not fully cook yet. Add in sliced pepper, shredded carrots, bean sprouts, squash noodles, and a pinch of salt. Drench with sauce and cook for 2 more minutes. Vegetables should be crisp!

Garnish finished plate with chopped peanuts and cilantro.

Time: 15 to prep, 25 to cook
Yields: 4 potpies
Ingredients:

• 1 small onion
• 6 tablespoons butter
• 2 cloves minced garlic
• 6 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups vegetable broth
• 2 cups mixed vegetables
• 1 can chickpeas (15 ounces)
• 1 cup cubed hash brown potatoes
• 1/4 cup heavy whipping cream
• 1 teaspoon Italian seasoning
• 1 sheet refrigerated pie pastry

Preheat oven to 204°C.

Saute onion in butter for about 5 minutes or until tender. Add in garlic and cook for another minute. Blend in flour, salt, and pepper. Pour in broth slowly and bring to a boil. Stir entire mixture until thickened.

Stir in vegetables, chickpeas, potatoes, and heavy cream. Sprinkle with Italian seasoning and separate into four ramekins or potpie dishes.

Cut unrolled pastry into four portions and roll slices over ramekins to cover potpie filling. Trim, seal, and cut slits into pastry.

Place assembled potpies on baking sheet and cook for 25-30 minutes. Pastry crust should be golden brown.

Time: 15 to prep, 25 to cook
Yields: 4 stuffed peppers
Ingredients:

• 4 medium red peppers
• 1 can black beans (15 ounces)
• 1 cup shredded pepper jack cheese
• 3/4 cup salsa
• 1 small onion
• 1/2 cup frozen corn
• 1/3 cup uncooked rice
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Mix black beans (drained), cheese, salsa, chopped onion, corn, rice, chili powder, and cumin. 

Cut out tops of peppers and remove seeds. Fill peppers with rice mixture and place into slow cooker. Cook on high, covered, for 3-4 hours. Peppers should be soft and easily pierced with a fork. 

Time: 55 to prep, 35 to cook
Yields: 4 bowls
Ingredients:

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup butternut squash
• 1 cup brussel sprouts
• cooking spray
• 1 teaspoon olive oil
• 1 teaspoon salt
• 2 cups cavatappi pasta
• 2 tablespoons butter
• 1/4 cup minced onion
• 1/4 cup flour
• 2 cups fat-free milk
• 1 cup vegetable broth
• pinch of pepper
• 1 cup shredded cheddar cheese
• 1 cup Havarti cheese
• 2 tablespoons parmesan cheese

Preheat oven to 218°C.

Prepare vegetables. Dice broccoli, cauliflower, and squash into 3/4 inch cubes. Quarter brussel sprouts. Toss all with olive oil and salt before spreading on coated baking sheet. Roast for 25-30 minutes until tender and browned.

While vegetables bake, cook pasta according to package's directions. Drain in collander and set aside.

Melt butter in saucepan on low heat. Stir in minced onion for 2 minutes before combining flour. When flour appears golden and fully merged, whisk in milk and broth while increasing the heat. Once mixture boils, season with a pinch of pepper and continue to cook until thickened (about 3 to 4 minutes).

Remove from heat and add cheeses. Stir well to melt! Fold in pasta and baked vegetables.

Time: 15 to prep, 20 to cook
Yields: 4 burgers
Ingredients:

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 tablespoon garlic powder
• a pinch of salt and pepper
• 4 slices provolone cheese
• hamburger buns

Preheat grill for medium-high heat. Oil the grill using a pair of tongs and paper towel soaked with oil.

Place mushroom caps, smooth side down, in shallow bowls. Poured whisked mixture of vinegar, oil, basil, oregano, garlic powder, salt, and pepper over mushrooms. Let stand for 15 minutes at room temperature.

Grill mushroom caps for 5-8 minutes on each side. Brush with extra marinade frequently. Add cheese during the last 2 minutes for a melted, oozing effect. Then serve on your choice of buns.

Time: 10 to prep, 10 to cook
Yields: 2 dishes
Ingredients:

• 2 tablespoons coconut oil
• 2 eggs
• 1/2 bunch green onions
• 1 cup brussel sprouts
• 1 medium bunch of kale
• 1/4 teaspoon salt
• 3/4 cup unsweetened coconut flakes
• 2 cups cooked brown rice
• 2 teaspoons soy sauce
• 2 teaspoons chili garlic sauce
• 1 lime

Heat oil in large skillet. Pour in eggs and scramble. Transfer to large bowl and clean skillet.

Add more oil to pan with green onions and quartered brussel sprouts. Cook vegetables until soft before adding shredded kale and salt. After 2 minutes, kale should wilt and signify its readiness. Combine vegetables with eggs.

Refill oil in skillet along with coconut flakes. Once flakes brown, stir in rice. Rice should be fully cooked and already cooled before this step. After approximately 3 minutes, empty contents of egg bowl into pan with soy sauce, garlic sauce, and the juice from half of a lime.

Time: 20 to prep, 15 to cook
Yields: 2 dishes
Ingredients:

• 2 tablespoons avocado oil
• 2 eggs
• 1 small white onion
• 2 carrots
• 1 cup unshelled edamame
• 1 cup broccoli
• 1 cup spinach
• pinch of salt
• pinch of red pepper flakes
• 1 tablespoon ginger
• 1 tablespoon garlic powder
• 2 cups cooked brown rice
• 1/2 bunch of green onions
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil

Prepare ingredients. Chop onion, green onions, and carrots. Dice broccoli. Shred spinach. Scramble eggs and keep aside in large bowl. Cook 1 cup dry rice to yield 2 cups cooked; rice should be cooled before using in this recipe.

Heat oil in large skillet and swirl around to coat bottom of pan. Add in onions and carrots and stir continuously until tender. Combine rest of the vegetables and a pinch of salt until golden (about 5 more minutes). Transfer contents of skillet to egg bowl.

Pour remaining oil in pan. Mix in ginger, garlic powder, and pepper flakes. After about 30 seconds, add in rice and cook until edges turn brown. Remove from heat and stir in eggs, veggies, sesame oil, and soy sauce. 

Time: 35 to prep, 10 to cook
Yields: 2 dishes
Ingredients:

• 2 tablespoons cashew nuts
• 1 small onion
• 1 green chilli
• ginger
• 2 garlic cloves
• 2 tablespoons oil
• 5 pods cardamom
• 3 cloves
• 1/2 stick cinnamon
• chopped tomatoes
• hot chilli powder
• handful of coriander
• ground fenugreek
• paneer
• double cream
• naan bread

Soak cashew nuts in boiling water for 15 minutes to soften.

Puree onion, chilli, ginger, and garlic in food processor. Heat oil in skillet and add in onion puree. Cook for 7-10 minutes. When mixture start to dry out, stir in cardamom, cloves, and cinnamon. 

Put tomatoes in blender with chilli powder and fenugreek. Add this combination to the skillet and simmer, covered, for 15 minutes.

Fry the paneer in a separate pan, waiting until it's golden brown before removing from heat. Lay on paper towel to soak up excess oil. Once dry, transfer to covered skillet with a splash of water. Keep cooking. After 10 minutes, blend in coriander and cream. 

Serve with naan bread.