Bored during quarantine? Try your hand at these worldly vegetarian recipes! They’re easy enough for weeknights, and exciting to make. These dishes are all rounded out and balanced with protein and veggies. Take a trip around the world from the safety and comfort of your kitchen!
Some of these recipes have been, modified to accommodate for my lack of ingredients or to fit a vegetarian diet. Some of the recipes are even vegan!
Day 1: Morocco
Spiced Lentil Eggplant Roll-ups with Aromatic Basmati
There are multiple layers of smoky, sweet, and hot spices in the lentil sauce, and the aromatic basmati, cooked in a rice cooker, is light and fluffy.
Day 2: Japan
お好み焼き Okonomiyaki or Tofu-Chive Gyoza and Soba Noodles
Okonomiyaki, a cabbage pancake, is a more unique dish that is still easy to throw together quickly. The gyoza is more time consuming, but it can be made in bulk and frozen for later use. Either meal will give you a taste of Japanese cuisine!
Day 3: Israel
Falafel and Israeli Golden Rice, with Tabouli-ish vegetables and Yogurt dip
With a food processor, making falafels is really quite simple. While the falafel mixture rests in the fridge, you can cook the rice and prep the sides, and finally cook the falafels when ready. The trick to these is to use soaked dry beans — not the chickpeas from a can.
Day 4: India
Rajmah and Jeera Rice or Coconut Tomato Dahl
Both curries share similarities, yet have their differences: one without coconut milk, one with, one with kidney beans, one with lentils, one with dreamy cumin rice, one with hearty brown rice. Both are very good, and quite simple.
Day 5: Italy
This vegetarian take on lasagna is surprisingly good and filling! I took inspiration from the NYT Cooking recipe linked above. Without needing to simmer the sausage for a long time, this lasagna is quick and easy.
Day 6: West Africa
Baked Peanut Tofu with Coconut Lime Rice
This NYT Cooking Recipe is a take on West African peanut stew. The flavors work really well with the baked tofu, and the fresh arugula and lime-juice pickled carrots bring extra flavor. Also, the buried coconut-lime rice is creamy and wonderful!
Day 7: China
These green onion pancakes are a staple at Chinese restaurants, and a fun recipe to make at home. I love to dip it in black vinegar. Serve with vegetarian fried rice for a delicious dinner!
Happy cooking!
