OCTOBER 1 is World Vegetarian Day. It’s the annual celebration of vegetarianism and its benefits. However, you don’t have to be a vegetarian to celebrate the occasion.
Vegetarian meals are certainly not boring, at least not with the variety that these recipes offer. Whether it is local, Mediterranean or Western that is the flavour of the day, you can be sure to serve up a smorgasbord of tastes and colours with ingredients as diverse as lentils, cumin, chermoula, gnocchi and tahini. Try these vegetarian recipes:
Not only is this recipe healthy, it makes for a delicious dip for roti too. Try this easy recipe for a delicious bowl of veggie goodness.
2. Grilled Eggplant with Chermoula.
CHERMOULA is a marinade often paired with seafood, but it also goes well with vegetables. Add some variety to your recipe book with this delectable dish.
This recipe utilises the flavours from the herbs and spices as well as the natural flavours of the vegetables. Take a break from the usual rice with meat and enjoy a healthy plate of vegetable rice instead.
This recipe is another way to enjoy eating okra. The chilli powder gives the okra a little kick and the dip complements the dish.
THIS classic French dish is so popular, it’s even featured in a movie. Even if you’re not a veggie lover, this recipe may just be the dish that changes your mind with its delightful flavours.
6. Penne Salad with Roasted Pepper Sauce.
WHAT do you get when you combine pasta with vegetables? A plateful of goodness, of course! This dish will be a hit with those who want a healthy pasta option with a little added heat from the peppers.
GNOCCHI are Italian soft dough dumplings that are paired with different kinds of sauces. Cheese lovers will be delighted as this recipe sees the dumplings paired with a rich cheese sauce.
8. Falafel with Tahini Yoghurt Dip.
THIS yummy Middle Eastern dish is loved by many and often used as a replacement for meat. The falafel goes well with the tahini yoghurt dip, but you can always opt to stuff them into pita bread to make a wrap.
This article and recipes were first published in Flavour’s magazine.
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