5 easy vegetarian recipes with seasonal vegetables: Femme Actuelle Le MAG

Who says meatless is bad? Discover 5 inventive and delicious vegetarian recipes that you can make at home. In addition to providing you with plenty of nutrients, they will also warm you up in these cold weather. A little extra: they are prepared with seasonal vegetables that you can find fresh on the stalls while shopping. Shall we get started?

The recipe for sweet potato and carrot soup with a hint of nutmeg, Beaufort tiles

Let yourself be tempted by this creamy recipe with winter flavors. Ideal for rainy evenings in front of the TV!

The ingredients of the recipe

  • 200g sweet potato
  • 50g carrots
  • 1 sweet onion
  • Olive oil
  • 50cl of vegetable broth
  • 2g of grated nutmeg
  • Pink berries
  • 40g of grated Beaufort
  • 4 pinches of fine salt

The steps of the recipe

1. Peel the sweet potatoes, carrots and white onion. Cut the sweet potatoes into cubes and finely slice the onion and carrots.

2. Sweat the onion in a drizzle of olive oil. Salt and sprinkle with nutmeg.

3. Add the sweet potatoes and carrots, sweat them.

4. Wet with the hot vegetable broth, bring to the boil, lower the heat and simmer for about 15 min. Sweet potatoes and carrots should be tender.

5. Mix in a blender, adding the broth little by little to get the right consistency. Keep warm.

6. For the tiles, finely grate the Beaufort. Place small piles of grated Beaufort in a large skillet.

7. Heat over medium heat until the Beaufort melts and spreads. When the edges are lightly golden, remove the tiles and let them dry on absorbent paper.

8. Serve the velouté accompanied by the Beaufort tiles.

The leek – goat – honey quiche recipe

Get ready and enjoy this delicious leek and goat cheese recipe, sweetened with a hint of honey. A real treat !

The ingredients of the recipe

  • 1 shortcrust pastry
  • 2 leeks
  • 1 onion
  • 1 log of goat cheese
  • 20cl of fresh cream
  • 2 eggs
  • 3 tbsp. of honey
  • 10 walnut kernels
  • Olive oil
  • Salt pepper

The steps of the recipe

1. Preheat your oven to 180 ° C (th. 6).

2. Peel the onion and slice it. Wash the leeks, remove the base then slice them into sections. Cut the goat cheese into slices. Cut the nuts into pieces.

3. In a sauté pan, heat 2 tbsp. tablespoons of olive oil. Sauté the onion for a few minutes. Add the leeks and cook them over medium heat for about 15 minutes.

4. In a bowl, whisk the eggs and add the cream. Salt, pepper and mix the cream.

5. Roll out the dough in a pie pan and prick the bottom with a fork. Place the leek – onion mixture and add the goat cheese slices.

6. Pour in the egg mixture. Sprinkle with honey and sprinkle with nuts.

7. Bake for 30 to 35 minutes.

Tip: serve this warm quiche with a mixed salad of lamb's lettuce, beets and grated carrots.

The recipe for coral lentil croquettes

Discover this crispy vegetable croquettes recipe. Accompanied by a spicy avocado sauce, it will go perfectly as an aperitif.

The ingredients of the recipe

  • 250g red lentils
  • 90g of chickpea flour
  • 2 cloves garlic
  • 1 organic lemon
  • ½ bunch of coriander
  • 1 tsp. cumin
  • 1 tsp. sesame seeds
  • 1 tsp. coffee of four spices
  • 1 tsp. tahini (sesame cream)
  • Olive oil
  • Salt pepper

For the sauce:

  • 1 Greek yogurt
  • 1 avocado
  • ½ bunch of coriander
  • 1 tsp. cumin
  • Salt pepper

The steps of the recipe

1. Rinse the red lentils under cold water.

2. In a saucepan, pour 5 times the weight of the lentils by volume of water.

3. Boil, salt and pour the lentils. Cook for 12 min. Drain and dry them in paper towels to remove as much water as possible.

4. Place the lentils in the blender bowl with the spices, lemon zest, cilantro, garlic, salt and pepper. Coarsely mix the lentils.

5. Pour the mixture into a bowl.

6. Add 1 tsp. teaspoon olive oil, 1 tsp. tablespoon of tahine and mix everything. Gradually add the flour, stirring as you go.

7. Once all the flour is incorporated, place the preparation in the fridge for at least 30 minutes.

8. Preheat the oven th.6 (180 ° C).

9. Form balls of the desired size and roll them in a little olive oil. Place them in a baking dish and bake for 18 min.

10. Prepare the sauce: cut the avocado into coarse pieces. Put them in the mixer bowl, add the cilantro, yogurt, spices, salt and pepper. Mix. Keep cool until ready to serve with the meatballs.

The recipe for vegan lentil risotto

Revisit the Italian recipe with this 100% vegan lentil risotto. Fragrant and spicy with taste, it might even become a regular at your meatless meals.

The ingredients of the recipe

  • 300g of organic beluga lentils
  • 4 tbsp. of organic olive oil
  • 100g of arugula
  • 2 beautiful shallots
  • 1 mixture of 100g of dried fruits (hazelnuts, walnuts, almonds, pistachios)
  • 50cl (to put in 5 times) of Lapsang Souchong smoked tea
  • 2 untreated lemons
  • Pepper
  • Salt flower

The steps of the recipe

1. Soak the lentils for 30 minutes in cold water.

2. Chop the shallots very finely then fry them for 10 minutes with a little olive oil in a sauté pan.

3. Add the rinsed and drained lentils. Sauté for 10 minutes, stirring regularly.

4. Prepare an infusion of smoked tea (of the Lapsang Souchong type) full-bodied. Gradually cover the lentils with this infusion (5 x 10cl).

5. Take the zest of the two lemons then slice them finely.

6. Prepare your dried fruit parmesan in a mortar. Add the dried fruit zest and Parmesan to your preparation. Add salt and pepper. Simmer your risotto for about 25 minutes.

Tip: Serve this risotto with a salad of raw arugula with a drizzle of olive oil.

The recipe for crouton salad with black cabbage and artichokes

For a light lunch or dinner, opt for this black cabbage salad recipe. Light and rich in flavor, it will not stay on your stomach.

The ingredients of the recipe

  • 100g of slightly stale bread
  • 1 lemon
  • 6 small artichokes (approximately 180g)
  • 1 small eggplant
  • 1 clove of garlic
  • 3 tbsp. tablespoon olive oil
  • 120g black cabbage (if not, kale cabbage)
  • 2 piquillo peppers
  • 300g of red (and yellow) cocktail tomatoes
  • 1 bunch of basil
  • 8 black olives
  • Salt pepper

For the vinaigrette:

  • 1 tsp. tablespoon of honey
  • 2 tbsp. red wine vinegar
  • 3 tbsp. tablespoon olive oil
  • Salt
  • Freshly ground pepper

The steps of the recipe

1. Preheat the oven to 200 ° C.

2. Cut the bread into cubes of 2 to 3 cm and brown them for 10 minutes in the oven at mid-height.

3. Squeeze half the lemon in 25 cl of water.

4. Cut off the pointed end of the artichoke leaves and remove the tough outer leaves. Shorten the tails and peel them.

5. Cut the artichokes into quarters and remove the hay with a teaspoon if necessary. Immerse them in the lemon water as you go.

6. Cut the eggplant into 2 cm cubes. Peel and squeeze the garlic clove, mix it with the oil in a baking dish.

7. Drain the artichoke quarters, place them with the eggplant cubes in the garlic oil, salt and pepper, mix a little.

8. Place this mixture in the middle of the oven and cook for 20 to 25 minutes, stirring once or twice.

9. Wash and pat the cabbage leaves dry, remove the hard ribs and cut the leaves into thin strips. Mix them with the rest of the lemon juice and 2 pinches of salt.

10. Cut the peppers in 2, removing the seeds, wash them and cut them into strips. Wash the tomatoes and cut them in half. Mix these ingredients with the cabbage, salt and pepper.

11. Prepare the vinaigrette: mix the honey and the vinegar, salt and pepper, then stir in the olive oil.

12. Take the vegetables out of the oven and let them cool. Then mix them with the vinaigrette, the olives and the rest of the vegetables. Stir in the bread croutons and chopped basil. Let stand 10 minutes before serving.

Read also :

⋙ Our Italian recipes in vegetarian version

⋙ The vegetarian dish with fresh cheese and winter vegetables by Philippe Etchebest

⋙ Our best gourmet cappuccino and vegetarian soup recipes