If you are looking to reduce your weight with vegetarian 10 recipes on a budget, eating healthy is not expensive. Here I will explain how to make healthy vegetarian recipes for weight loss on a budget. If you are a vegetarian, there are a lot of healthy soups and recipes you can make easily.
Table of Contents
1. Healthy Vegetable Stir-Fry with Tofu
Ingredients:
- 1 block firm tofu, cubed
- 2 cups mixed vegetables (carrots, bell peppers, broccoli, and snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 small piece of ginger, minced
- Brown rice or quinoa (for serving)
Instructions:
Press the tofu to remove excess moisture and cut into cubes.
Heat olive oil in a large pan or wok over medium-high heat.
In the same pan, add garlic and ginger. Sauté until fragrant.
Add mixed vegetables and stir-fry until tender but still crisp.
Return tofu to the pan. Add soy sauce and stir well.
Serve over brown rice or quinoa.
2. Healthy Lentil and Vegetable Soup
Ingredients:
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups spinach or kale, chopped
Instructions:
All ingredient put on pot and add onions and carrots then boiled well.
Add garlic and spices, cook for another minute.
Stir in lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until lentils are tender.
Add spinach or kale and cook for another 5 minutes.
Season with salt and pepper to taste.
3. Healthy Chickpea and Vegetable Curry
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can (14.5 oz.) diced tomatoes
- 1 cup coconut milk (optional for creaminess)
- 2 cups mixed vegetables (potatoes, carrots, peas)
- Fresh cilantro for garnish
- Cooked rice or naan (for serving)
Instructions:
In a large pot, sauté onions until translucent. Add garlic and cook for another minute.
Add curry powder and turmeric, stirring constantly for 1 minute.
Add diced tomatoes, chickpeas, and mixed vegetables. Pour in coconut milk if using, otherwise, add some water to prevent sticking.
Simmer for 20-25 minutes, until vegetables are tender and the curry has thickened.
4. Healthy Quinoa Salad with Black Beans and Corn
Ingredients:
- 1 cup quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 avocado, diced (optional)
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
Cook quinoa according to package instructions. Let it cool.
In a large bowl, combine quinoa, black beans, corn, bell pepper, red onion, and cilantro.
Take a one small bowl, and add lime juice, oil, pepper, and Salt.
Gently fold in avocado if using.
5. Healthy Sweet Potato and Black Bean Tacos
Ingredients:
2 medium sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
Corn or flour tortillas
Toppings: avocado, salsa, cilantro, lime wedges
Instructions:
Preheat oven to 200°C, Add Sweet Potato with Oil, Salt, Red chilli powder, and cumin and pepper powder and baked well until brownish.
In a small pot, heat black beans until warmed through.
Assemble tacos: place a spoonful of black beans and roasted sweet potatoes on each tortilla. Finally take out and garnish with a squeeze of lime.
6. Healthy Vegetable and Chickpea Stew
Ingredients:
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 can chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Add the onion and garlic to a larger pot and Cook until brownish.
Add carrots and zucchini, cook for a few minutes until they start to soften.
Add chickpeas, diced tomatoes, vegetable broth, and spices.
Boil in simmer low heat for 20-25 minutes.
Season with salt and pepper. Garnish with fresh parsley before serving.
7. Healthy Spinach and Mushroom Quesadilla
Ingredients:
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup shredded cheese (cheddar or mozzarella)
- Whole wheat tortillas
- 1 tablespoon olive oil
- Salsa and sour cream (for serving)
Instructions:
Heat olive oil in a pan over medium heat. Sauté mushrooms until they release their moisture and start to brown.
Add spinach and cook until wilted.
Place a tortilla in a separate pan over medium heat. Sprinkle half of the cheese on one half of the tortilla, add the spinach and mushroom mixture, and top with the remaining cheese.
Fold the tortilla over and cook until the cheese is melted and the tortilla is golden brown on both sides.
Serve with salsa and sour cream.
8. Healthy Mediterranean Chickpea Salad
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
In a large bowl, combine chickpeas, cucumber, bell pepper, red onion, olives, and feta cheese if using.
Take one large Bowl and add oil, Pepper, salt and Lemon juice
After finished make garnish with salads.
9. Healthy Stuffed Bell Peppers
Ingredients:
- Take 5 bell peppers and removed upper part.
- 1 cup cooked quinoa or brown rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions:
Preheat oven to 375°F (190°C).
In a large bowl, combine quinoa or rice, black beans, corn, diced tomatoes, and spices.
Stuff each bell pepper with the mixture and place them in a baking dish.
If using, sprinkle cheese on top of each stuffed pepper.
Cover with foil and bake for 30-35 minutes, until peppers are tender.
10. Healthy Zucchini Noodles with Pesto
Ingredients:
- 2-3 large zucchinis, spiralized
- 1/4 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pan over medium heat. Add zucchini noodles and cook for 2-3 minutes, until just tender.
Remove from heat and toss with pesto.
Add cherry tomatoes and pine nuts if using.
Season with salt and pepper to taste.