You do not have to be a vegetarian to appreciate and enjoy these easy hearty vegetarian recipes, which are satisfying and flavorful with those hearty ingredients such as mushrooms, chickpeas, and cheese. Here, VKool.com introduces top hearty vegetarian recipe ideas that everyone will love!

Hearty Vegetarian Recipes – 6 Easy Yet Tasty Dishes

1. Wild Mushroom, Barley Risotto

When it comes to easy hearty vegetarian recipes, you should not overlook this delicious dish. With this savory mushroom risotto, you can substitute barley for the more traditional Arborio rice. And, most combinations of mushrooms will successfully work. This recipe takes from you 1 hour of preparation.

Ingredients / 6 servings (1 ¼ cups / serving):

• Vegetable, mushroom, or decreased-sodium chicken broth: 3 cups
• Water: 3/4 cup
• Extra-virgin olive oil: 1 tablespoon
• Small onion, minced: 1
• Garlic, minced: 2 cloves
• Mixed wild mushrooms, which are coarsely chopped: 3 cups
• Pearl barley, which isrinsed: 1 1/2 cups
• Red wine: 1/2 cup
• Baby arugula: 6 cups
• Freshly grated Parmesan cheese: 1/3 cup
• Butter: 1 tablespoon
• Balsamic vinegar: 2 teaspoons
• Ground pepper to taste

Nutritional Information / Serving:

• Total fat: 9g
• Calories: 321
• Saturated fat: 3g
• Cholesterol:  9mg
• Total carbohydrate: 48g
• Sodium: 543mg
• Dietary fiber: 10g
• Protein: 9g
• Sugar: 0
• Calcium: 0

Instructions:

• First, you bring water and broth into a simmer within one large saucepan. Then, adjust the heat in order to maintain such a steady simmer.
• Second, you heat the oil in the large Dutch oven, over the medium-high heat. Now, add garlic and onion and start cooking, stirring till the onion is translucent, for about 2 minutes. Then, you add mushrooms to the mixture and stir till they start to release the juices, about 3 minutes. Barley followed and cooked, stirred for about 1 minute. Add simmer and wine, stirring till most liquids has evaporated, for about 1 minute. Decrease the heat to the medium level.
• Third, add a half of cup of the hot broth to barley and start cooking, stirring till the liquid is absorbed. After that, add a half of cup of broth at a time to stir till the liquid is absorbed each addition, modifying the heat for maintaining such a slight slimmer till the barley is creamy and tender while still slightly firm, from 60 minutes.
• Last, stir in the arugula and start cooking, stirring till it is wilted for 1 minute or so. Get out of the heat and stir in cheese, vinegar, and butter. Use pepper to season.

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2. Peanut – Sweet Potato Bisque

This soup is inspired by the taste of West African peanut soup. Many people said that they love add zip of the hot green chiles, yet they could be extremely spicy. So, adding them slowly to taste is required. The recipe takes about 60 minutes of preparation.

Ingredients / 5 servings (1 1/2 cups / serving):

• Large sweet potatoes: 2 (about 10 ounces each)
• Canola oil: 1 tablespoon
• Yellow onion which is chopped: 1
• Large garlic which is minced: 1 clove
• Reduced-sodium tomato juice or tomato-vegetable juice blend: 3 cups
• Diced green chiles: 1 can(4-ounce)
• Minced fresh ginger: 2 teaspoons
• Ground allspice: 1 teaspoon
• Vegetable broth: 1 can (about 15-ounce)
• Smooth natural peanut butter: 1/2 cup
• Ground pepper to taste
• Cilantro leaves for décor, chopped, fresh

Nutritional Information / Serving:

• Total fat: 16g
• Calories: 291
• Saturated fat: 3g
• Cholesterol:  0
• Total carbohydrate: 30g
• Sodium: 474mg
• Dietary fiber: 6g
• Protein: 10g
• Sugars: 0
• Calcium: 0

Instructions:

• Prick the sweet potatoes in some places using a fork
• Then microwave them on the high level till cooked through, from 7 to 10 minutes. Then, set it aside to let it cool.
• At the same time, heat the oil in one large saucepan over medium-high heat.
• Now, add onion prepared and start cooking, stirring till it starts to brown, about 3 minutes or so.
• After that, add garlic, cook and stir for 1 minute or so before stirring in green chiles, ginger, juice and allspice. Change the heat to let the mixture boil slightly.
• Cook for about 10 minutes
• Concurrently, peel the sweet potatoes prepared, chop into many small pieces. Add about half of that amount to a pot. Place the left amount in the food processor plus with peanut butter and broth. Puree till entirely smooth.
• Add that puree to the pot and stir evenly to combine. Then, thin bisque together with water (option). Use pepper to season before heating till hot. Décor with cilantro.

3. Creamy Fettuccine With Mushrooms And Brussels Sprouts

Those sliced mushrooms and Brussels sprouts cook rapidly and cling to the pasta in this version of pasta primavera. You should opt for presliced mushrooms to reduce the amount of preparation time and serve with the tossed salad.

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad. It takes about 30 minutes of preparation.

Ingredients / 6 servings (1 1/3 cups / serving):

• Whole-wheat fettuccine: 12 ounces
• Extra-virgin olive oil: 1 tablespoon
• Sliced mixed mushrooms, like cremini oyster or/and shiitake: 4 cups
• Brussels sprouts, thinly sliced: 4 cups
• Garlic, minced: 1 tablespoon
• Dry sherry (1/2 cup) or sherry vinegar (2 tablespoons)
• Low-fat milk: 2 cups
• All-purpose flour: 2 tablespoons
• Salt: 1/2 teaspoon
• Freshly ground pepper: 1/2 teaspoon
• Asiago cheese, finely shredded, use more for décor: 1 cup

Nutritional Information / Serving:

• Total fat: 10g
• Calories: 385
• Saturated fat: 4g
• Cholesterol: 22mg
• Total carbohydrate: 56g
• Sodium: 438mg
• Dietary fiber: 10g
• Protein: 19g
• Sugars: 0
• Calcium: 0

Instructions:

• Cook the pasta in one large pot of the boiling water till tender, for about 10 minutes or so.
• Then, drain, and return to that pot, set aside
• At the same time, heat the oil in one large skillet over medium heat.
• Add Brussels and mushrooms plus with sprouts to start cooking, stirring evenly till the mushrooms release liquid, for about 10 minutes or so.
• Then, add garlic to start cooking, stirring more till fragrant, for 1 minute or so.
• Add vinegar (or sherry), scraping up brown bits before bringing to a boil and start cooking, stirring till almost evaporated, for 10 seconds or so (if making use of vinegar) or 1 minute (if making use of sherry).
• Whisk the flour and milk in one bowl; then, add to a skillet with pepper and salt.
• Start cooking, stirring till the sauce bubbles and thickens, for 2 minutes or so. Stir in Asiago till it is
• After that, add sauce to the pasta; toss

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4. Cheese Enchiladas With The Red Chile Sauce

This New Mexico’s additive cheese enchiladas showcase red chile sauce and blanket the tortillas with the melted Cheddar.  New Mexico. It takes about 60 minutes of preparation and 10 minutes of cooking. The temperature of over used is about 400.

Ingredients / 8 servings:

Red Chile Sauce

• Canola oil: 2 teaspoons

• White onion, minced: 1/2 cup
• Garlic, minced: 1 clove
• Red New Mexican chile powder, mild-to-medium-hot: 1/2 cup
• Reduced-sodium chicken broth or vegetable broth: 2 cups
• Water: 1 cup(s)
• Dried oregano, preferably Mexican: 1/2 teaspoon
• Salt: 1/2 teaspoon

Enchiladas

• Non-fat refried beans or pinto beans, rinsed and mashed: 1 can(s) (about 15-ounce)
• Low-fat yogurt, plain: 2 tablespoons
• Corn tortillas, blue corn if available: 12 (about 6-inch)
• Sharp Cheddar cheese, shredded and divided: 2 cups(about 8-ounces)
• White onion, minced,plus more for décor: 1/4 cup

Nutritional Information / Serving:

• Total fat: 14g
• Calories: 305
• Saturated fat: 6g
• Cholesterol: 30mg
• Total carbohydrate: 35g
• Sodium: 606mg
• Dietary fiber: 7g
• Protein: 12g
• Sugars: 0
• Calcium: 0

Instructions:

   Sauce preparation:

• Heat oil in the medium saucepan, use medium heat.
• Add a half of cup of onion; then cook and stir till it starts to soften, for about 1 minute.
• Stir in garlic and continue cooking till onion is soft and translucent, for about 2 minutes
• Then, stir in the chile powder
• Add water, broth, salt and oregano to the mixture before boiling it.
• Decrease the heat to a simmer, then cook till reduced and thickened by about 1/3, for about 20 minutes

Enchiladas preparation:

• Preheat the oven to about 400 degrees F.
• Then, coat a 7-by-11-inch baking dish with the cooking spray.
• Now, you combine yogurt and beans in one small bowl.
• Spread ¼ cup of the prepared sauce in a baking dish.
• Arrange 4 tortillas within that dish, overlapping them for covering the bottom.
• Top with the remaining amount of the bean mixture, and use the back of the spoon to thin it.
• Now, scatter 2/3 cup of the cheese and 2 tablespoons of onion on the top of beans.
• Top with 1/3 of the left amount of sauce, the left amount of bean mixture, 4 tortillas, 2/3 cup of cheese, and 2 tablespoons of onions.
• After that, spread ½ of the left amount of sauce on the top and then cover with the left amount of 4 tortillas.
• Top with the left amount of sauce as well as 2/3 cup of cheese remaining.
• Baking enchiladas till it gets bubbling and hot, for about 20 minutes. Let it stand for about 5 minutes before you serve. Serve with extra minced onion, if you want.

5. Creamy Hungarian Mushroom Soup

This recipe is great for those mushroom-soup lovers. The presence of russet potatoes makes it hearty while paprika and dill add lots of flavor.

Ingredients / 6 servings (1 1/2 cups each serving)

• Extra-virgin olive oil: 1 tablespoon
• mushrooms, thinly sliced: 1 1/2 pounds
• Medium onion, diced: 1
• all-purpose flour: 3 tablespoons
• Paprika, preferably Hungarian: 2 tablespoons
• Dried dill: 2 tablespoons
• Reduced-sodium beef broth or mushroom broth: 4 cups
• Low-fat milk: 2 cups
• Russet potatoes, which are peeled and cut into many 1/2-inch pieces: 1 1/2 pounds
• Reduced-fat sour cream: 1/2 cup(s)
• Salt: 3/4 teaspoon(s)

Nutritional Information / Serving:

• Total fat: 6g
• Calories: 232
• Saturated fat: 2g
• Cholesterol: 12mg
• Total carbohydrate: 37g
• Sodium: 703mg
• Dietary fiber: 4g
• Protein: 10g
• Sugars: 0
• Calcium: 0

Instructions:

• First, you heat the oil in the Dutch oven, over the medium-high heat.
• Then, add onion and mushrooms to the oil and cook, stir occasionally till the liquid evaporate, for 15 minutes or so.
• Now, you decrease the heat to medium level; cook and stir regularly till the mushrooms become soft, for 3 minutes or so.
• Add paprika, flour, and dill to that mixture; cook and stir for 15 seconds or so.
• Add milk, broth, and potatoes; then cover before bringing to a simmer
• Decrease the heat for remaining a lively simmer and cook it while uncovered till the potatoes become tender, for about 5 minutes
• Remove it from the heat and then stir in the salt and sour cream

6. Tofu Parmigiana

In the list of easy hearty vegetarian recipes, tofu parmigiana will bring to you a great sense of not only tasty but also healthy. Instead of having a battered, greasy coating, tofu “steaks” in the revamped Parmigiana should be breaded and slightly pan-fried within a small amount of the oil, then simply topped with fresh basil, part-skim mozzarella, and marinara sauce. This is an Italian classic recipe which can please even those people who are tofu-phobic. This dish takes about 30 minutes of both preparing and cooking in total.

Ingredients / 4 servings

• Plain dry breadcrumbs: 1/4 cup

• Italian seasoning: 1 teaspoon
• firm or even extra-firm water-packed tofu, which isrinsed: 1 package (about 4-ounce)
• Garlic powder: 1/4 teaspoon
• Salt: 1/4 teaspoon
• Extra-virgin olive oil, divided: 2 teaspoons
• Small onion, which is chopped: 1
• White mushrooms,  sliced thinly: 8 ounces
• Grated Parmesan cheese: 1/4 cup
• Marinara sauce. prepared: 3/4 cup
• Part-skim mozzarella, shredded: 1/2 cup
• Fresh basil, chopped: 2 tablespoons

Nutritional Information / Serving:

• Total fat: 16g
• Calories: 262
• Saturated fat: 5g
• Cholesterol: 13mg
• Total carbohydrate: 15g
• Sodium: 597mg
• Dietary fiber: 3g
• Protein: 16g
• Sugars: 0
• Calcium: 0

Instructions:

• Combine Italian seasoning and breadcrumbs in the shallow dish.
• Cut tofu with lengthwise into 4 steaks before patting dry.
• Sprinkle all sides of tofu with salt and garlic powder; dredge into the breadcrumb mixture.
• Then, heat about 2 teaspoons oil within one large non-stick skillet, over the medium heat level.
• Add onion before cooking and stirring till becoming brown, for 3 minutes or so. Add mushrooms; cook till they can release the juices and start to brown, for 4 minutes or even more. After that, transfer to a bowl.
• Add the left amount of oil to a pan.
• Add tofu steaks and cook till them become browned on just one side, for 3 minutes or so.
• Turn them over and start sprinkling with Parmesan.
• Spoon the mushroom mixture over the tofu, pour marinara over mushrooms and then scatter mozzarella on top.
• Cover them up and start cooking till the sauce becomes hot while the cheese becomes melted, for 3 minutes or so.
• Sprinkle with the basil and then serve.

Above are top 6 hearty vegetarian recipes that will satisfy even those meat-lovers. Thus, do not hesitate to add these hearty vegetarian recipes to your daily diet plan to get better health while still giving you and your family a great treat.

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