Quick and easy vegetarian

Now you have something impressive to serve your vegetarian guests. But beware, all of your non-vegetarian friends will want to gobble these down as well—these recipes are just that good! Include some cheesy jalapeno cornbread mini muffins and dinner is served.

LOADED VEGGIE PIZZA

SERVES 2–4

1 12-inch pizza dough, homemade or store-bought

1 cup pizza sauce

½ zucchini, thinly sliced

½ red bell pepper, sliced

½ red onion, sliced

1 cup sliced mushrooms

½ cup sliced olives, black, green or combination

1 tablespoon garlic-infused olive oil (or 1 clove minced garlic mixed with 1 tablespoon olive oil)

1–2 cups grated mozzarella cheese

½ cup grated Parmesan cheese

¼ teaspoon crushed red pepper flakes

Place a pizza stone in the oven and preheat oven to 425 F. If you do not have a pizza stone, place dough on a large, flat cookie sheet. Spread the pizza sauce over the dough to within ½ inch of the edges. Starting with the zucchini, evenly distribute the vegetables over the pizza. Drizzle the olive oil over the pizza and sprinkle with mozzarella. 

If using a pizza stone, carefully slide the pizza onto the stone, or bake on the cookie sheet, for 15–20 minutes until crust around the edges is golden brown and cheese is melted. Sprinkle with Parmesan and crushed red pepper. Serve warm with additional grated Parmesan and crushed pepper, if desired.

Chef’s tip

Feel free to use your favorite veggies and beans in this recipe. These ingredient measurements are for a 12-inch pizza. Adjust ingredients up or down depending on the size crust you have.

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Vegetarian chili

SERVES 4–6

2 tablespoons olive oil

1 onion, coarsely chopped

2 red bell peppers, coarsely chopped

1 large poblano pepper, coarsely chopped

2 carrots, diced

1 jalapeno or serrano pepper, seeded and finely diced

4–5 garlic cloves, minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

Kosher salt, to taste

1 28-ounce can diced tomatoes in juice

1 7-ounce can diced mild green chilies

1½ cups vegetable stock, unsalted

1 15-ounce can kidney beans, rinsed and drained 

1 15-ounce can pinto beans, rinsed and drained

½ large zucchini (or 1 whole small), medium diced

Grated cheddar cheese, for garnish

Heat oil in a large saucepan or Dutch oven over medium heat. Saute onion, bell peppers, poblano, carrots and jalapeno until soft, about 7 to 8 minutes. Add garlic and saute an additional minute. Add chili powder, cumin, oregano and salt. Stir thoroughly and cook 2 minutes. Pour in tomatoes, green chilies and stock and bring to a boil. Lower heat and simmer covered for 30 minutes. Add beans and zucchini, cover and cook an additional 30 minutes or until thickened. Serve with grated cheddar cheese.

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Vegetarian Lentil Pot Pie

SERVES 3–4

1 cup brown or green lentils

2½ cups vegetable stock

2 tablespoons olive oil

½ large onion, chopped

1 stalk celery, halved and sliced

1 russet potato, diced small

1 cup sliced mushrooms

2 cloves garlic, minced

1 16-ounce bag frozen peas and carrots

2 tablespoons all-purpose flour

2 cups vegetable stock

Kosher salt

Fresh ground black pepper

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 sheet puff pastry, thawed (will cover 4 servings)

Preheat oven to 450 F. In a medium saucepan over medium heat, bring lentils and stock to a boil. Lower heat, cover and simmer until stock is absorbed and lentils are tender, about 20–25 minutes.

In a large skillet over medium-low heat, heat olive oil. Cook onions, celery, potatoes and mushrooms until soft, about 6–7 minutes. Add garlic and cook an additional minute. Stir in frozen vegetables and cook for 4–5 minutes. Add flour and mix thoroughly. Pour in stock and stir. Add salt, pepper, basil, thyme and oregano; stir and bring to a simmer. Cook until sauce thickens, and stir in lentils.

Unwrap thawed pastry. If using individual serving dishes, invert dish onto pastry and cut pieces slightly larger than the opening. Fill dishes with the lentil mixture and cover with a piece of the pastry. If using a single 8-by-8-inch casserole dish, fill the dish with the lentil mixture and drape the pastry over the dish. Trim as necessary. Cut slits in the top of the pastry to allow steam to escape.

Bake for 10 minutes or until pastry starts to brown. Reduce oven temperature to 375 F and continue to bake until pastry is golden brown, about 20–25 minutes. Let rest for 10 minutes before serving.

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Vegetable and cheese frittata

SERVES 8–10

2 tablespoons olive oil

2 leeks, light green and white parts (bottoms), halved and sliced

2 scallions, diagonally sliced

1 cup mushrooms, thinly sliced 

2 red bell peppers, sliced

1 large russet potato, cubed, boiled and drained

2½ cups grated extra-sharp cheddar cheese

10 large eggs

1½ cups milk

Kosher salt

Fresh ground black pepper

¼ teaspoon Tabasco

Preheat oven to 350 F. In a large, oven-proof skillet over medium-low heat, heat oil. Cook leeks, scallions, mushrooms and bell peppers until softened and all liquid from mushrooms is evaporated. Add potatoes and grated cheddar and remove from heat.

In a medium bowl, whisk eggs, milk, salt, pepper and Tabasco until combined. Pour over vegetable mixture. Bake for 30 minutes or until puffed and golden brown and set in the middle (does not move when skillet is shaken). Let rest for 15 minutes before cutting/serving.

Chef’s tip

Leeks are very sandy. After slicing, rinse, drain and dry before using.

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Related story

Spice it up —They may be small, but Chef Belinda’s cheesy jalapeno cornbread mini muffins pack a big, spicy punch of flavor into every bite. Get the recipe and see how they’re made in this

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BELINDA SMITH-SULLIVAN is a chef and food writer who lives in Trenton, where she is a member of Aiken Electric Cooperative. She has a culinary degree from Johnson & Wales University and is certified in wine studies from the Culinary Institute of America in Napa Valley, Calif. Her articles have been published in several regional magazines and in her blog, “The Flying Foodie.”