Vegetarian weeknight dinners
Meatless dinners that still fill you up, built on beans, lentils, eggs and tofu. Each one uses everyday supermarket ingredients and one or two pans.
- Chickpea and spinach coconut curry: Chickpeas simmered in a mild coconut and tomato curry with spinach, served over basmati rice. (30 min, about 620 cal · 17 g protein · 78 g carbs · 26 g fat)
- Black bean and sweet potato tacos: Cumin-roasted sweet potatoes and black beans in warm corn tortillas with avocado and a lime yogurt sauce. (35 min, about 440 cal · 16 g protein · 54 g carbs · 19 g fat)
- Red lentil bolognese with spaghetti: A rich, meatless bolognese of red lentils, carrots and tomatoes that simmers in 25 minutes. (35 min, about 600 cal · 25 g protein · 100 g carbs · 12 g fat)
- Vegetable fried rice with eggs: Cold rice stir-fried with eggs, peas, carrots and green onions in a savory soy and sesame sauce. (20 min, about 450 cal · 17 g protein · 54 g carbs · 19 g fat)
- Crispy tofu and broccoli with peanut sauce: Oven-crisped tofu and broccoli tossed in a quick peanut, lime and soy sauce, over jasmine rice. (40 min, about 660 cal · 34 g protein · 63 g carbs · 33 g fat)