3 Vegetarian Festival Dinner Recipes

1. Roasted Eggplant Lasagna

If you love Lasagna and love to try new foods everyday then this dinner dish is for you. A perfect veg dinner to fill your tummy without adding much fat on your belly. It is a flavorful and healthy fermented food that can be customized using different vegetables and add-ons.

This lasagna has egg as a basic ingredient, it’s very easy to cook, the add ons are optional, it’s kid-friendly and suitable for everybody who likes macaroni. this recipe is almost effortless. Try it for yourself!

List of Ingredients:

1 large eggplant, peeled and cut into 1/4-inch slices salt to taste
2 tablespoons olive oil, or as needed
1 (16 ounces) container ricotta cheese
2 cups shredded Italian cheese blend 1 egg
2 cloves garlic, minced
2 sprigs fresh oregano, chopped
3 sprigs fresh thyme, chopped
10 grinds fresh black pepper
2 1/2 cups tomato sauce1 (10 ounces) package frozen chopped spinach, thawed and drained
6 slices part-skim mozzarella cheese

How to cook

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes.
Rinse the salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice.
Arrange eggplant slices on a baking sheet.
Roast in the preheated oven for 10 to 15 minutes.
Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes.
Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices.
Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce.
Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices.
Cover pan with aluminum foil.
Bake in the preheated oven for 30 minutes.
Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

Cook Time: 105 Min
Calories: 432 per serve
Fat: 26.9
Carbs: 21.7
Protein: 29.9
Serve size: 6

2. Red Lentil curry

List of Ingredients:

2 cups red lentils #1 large onion, diced #1 tablespoon vegetable oil #2 tablespoons curry paste #1 tablespoon curry powder #1 teaspoon ground turmeric #1 teaspoon ground cumin #1 teaspoon chili powder #1 teaspoon salt #1 teaspoon white sugar #1 teaspoon minced garlic #1 teaspoon minced fresh ginger #1 (14.25 ounce) can tomato puree

How to cook

Wash the lentils in cold water until the water runs clear.
Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes drain.
Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelised, about 20 minutes.
Mix curry paste, curry powder, turmeric, cumin, chilli powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions.
Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
Stir in the tomato puree, remove from heat and stir into the lentils.

3. Authentic Falafels

List of Ingredients:

1 cup dried chickpeas
1/2 teaspoon baking soda
1 tablespoon water
1 1/3 tablespoons sesame seeds
2 teaspoons ground cumin
1 teaspoon salt #1 teaspoon baking powder
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon red chili powder
1/2 teaspoon white sugar
1/4 teaspoon ground turmeric
1 pinch asafoetida powder
1 quart vegetable oil for frying, or as needed

How to cook

Place dried chickpeas in a bowl.
Fill with water to cover; stir in baking soda.
Soak at least 8 hours or overnight in refrigerator.
Drain.
Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed.
Transfer chickpea mixture to a bowl.
Chill chickpea mixture in refrigerator to allow flavours to blend, at least 1 hour and up to two days. Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.

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