Vegetable Stir-Fry: Sauté mixed vegetables such as bell peppers, broccoli, carrots, and snap peas in a wok with soy sauce, garlic.
Caprese Salad: Arrange slices of ripe tomatoes, fresh mozzarella cheese, and basil leaves on a plate. Drizzle with balsamic glaze, olive oil, salt, and pepper.
Chickpea Salad: Combine canned chickpeas with diced cucumber, cherry tomatoes, red onion, olives, and feta cheese.
Vegetarian Quesadillas: Spread refried beans on a tortilla, then add shredded cheese, diced bell peppers, onions, and jalapeños.
Black Bean Tacos: Fill taco shells or tortillas with seasoned black beans, shredded lettuce, diced tomatoes, avocado slices, and a dollop of sour cream or Greek yogurt
Spinach Pasta: Sauté sliced mushrooms and fresh spinach in garlic-infused olive oil. Toss with cooked pasta and grated Parmesan cheese. Season with salt, pepper, and red pepper flakes.
Vegetarian Burrito Bowl: Layer cooked quinoa or rice with black beans, corn, diced tomatoes, avocado slices, shredded lettuce, and salsa.
Vegetable Curry: Simmer mixed vegetables such as potatoes, carrots, peas, and cauliflower in a flavorful curry sauce made with coconut milk and curry paste.
Caprese Panini: Layer slices of mozzarella cheese, tomato, and fresh basil leaves between two slices of crusty bread.
Vegetarian Chili: Combine canned beans (such as kidney beans, black beans, and chickpeas) with diced tomatoes, bell peppers, onions, garlic, and chili powder in a pot.