10 Vegetarian Recipes for Nurses — Yummy and Healthy!

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Here are 10 quick and easy vegetarian recipes for nurses who want to keep away from meat this Lenten season or who’ve simply adapated vegetarian eating as a way of life. As usual, we’ve chosen recipes that are healthy, delicious, and super easy to whip up.

Recipes are courtesy of RealSimple and MyRecipes.

SOUPS:

Chilled Cantaloupe Soup

Three ingredients and a blender! How easy is that!

cantaloupe-soup

INGREDIENTS

  • 1 large chilled cantaloupe, seeded and cut into 1-inch chunks
  • 1/3 cup orange juice
  • 4 lime wedges

DIRECTIONS

  1. Place the cantaloupe in a blender, add the orange juice, and puree until well blended.
  2. Divide the soup evenly among 4 bowls. Squeeze the limes over the soup. Serve chilled.

Gazpacho

This Chilled Cantaloupe Soup has three of our favorite things. It’s soup, it’s got tomatoes, and it’s lemony. We’re drooling already!

You’ll notice the ingredients list is long but they’re stuff you already have on hand. Preparation is easy too as you only need to use the blender. Best of all, you can store this in your refrigerator and take out one serving every time.

Lemon-Currybowl

INGREDIENTS

  • 3 small fennel bulbs, roughly chopped
  • 4 stalks celery, roughly chopped
  • 1 bunch scallions, roughly chopped
  • 1 sweet onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 3 red bell peppers, seeded and roughly chopped
  • 2 ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
  • 1/2 cup extra-virgin olive oil
  • 1tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4cups (32 ounces) tomato or vegetable juice
  • 1/3 cup fresh lemon juice
  • 1teaspoon hot pepper sauce (optional)
  • 3 limes, halved

DIRECTIONS

  1. Working in batches, place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed.
  2. Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if using.
  3. Cover and refrigerate for at least 2 hours and up to 6. Serve chilled with the lime wedges.

Also Read: 10 Healthiest Breakfast Ideas for  Busy Nurses

SALADS:

Creamy Barley Salad With Apples

This salad is filled to the brim with the good stuff. Eat your fill to your heart’s content.

creamy-barley-salad

INGREDIENTS

  • 1/2 cup pearl barley
  • kosher salt and black pepper
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 stalks celery, sliced
  • 1 apple, thinly sliced
  • 1/4 cup fresh mint, chopped (optional)
  • 2 bunches arugula, thick stems removed (about 6 cups)

DIRECTIONS

  1. In a medium saucepan, combine the barley, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the barley is tender and the water is absorbed, 25 to 30 minutes.
  2. Drain and spread on a rimmed baking sheet to cool.
  3. Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the celery, apple, mint, and cooled barley and toss to combine.
  4. Divide the arugula among bowls. Top with the barley mixture.

Greens With Quick Artichoke Vinaigrette

A green salad with tasty artichokes makes a great starter to a meal at home. You can also easily toss this and pack up as a snack at work.

green salad

INGREDIENTS

  • 3 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • kosher salt and pepper
  • 1 12-ounce jar artichoke hearts (packed in water or oil), drained and roughly chopped
  • 2 5-ounce packages mixed greens

DIRECTIONS

  1. In a medium bowl, whisk together the lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the artichokes.
  2. Divide the greens among individual plates and top with the vinaigrette.

Also Read: 12 Vitamin D Recipes for Night Shift Nurses

MAINS:

Spanish “Tortilla” Omelet

Omelets are equivalent to comfort food in our food dictionary. We just love omelets! They’re tasty, filling, and easy to make.

INGREDIENTS

  • 2 tablespoons olive oil, divided
  • 1 cup thinly vertically sliced onion
  • 4 garlic cloves, minced
  • 2 tablespoons chopped fresh oregano, divided
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs
  • 1 ounce reduced-fat potato chips (such as Kettle Brand), coarsely crumbled and divided

DIRECTIONS

  1. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add onion and garlic; cook 6 minutes, stirring frequently. Remove onion mixture from pan; set aside.
  2. Combine 1 tablespoon oregano, salt, pepper, and eggs in a small bowl, stirring with a whisk. Stir in half of crumbled potato chips. Return pan to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft. Arrange onion mixture evenly over center of omelet. Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate; cut in half. Sprinkle halves evenly with remaining 1 tablespoon oregano and remaining potato chips.

Butternut Squash Pizza with White Sauce, Spinach, and Goat Cheese

There’s always room for pizza. This pizza might be missing some bacon and ham but it’s still mighty tasty thanks to the goat cheese and alfredo sauce.

squash pizza

INGREDIENTS

  • 2 cups precut peeled butternut squash (about 12 ounces)
  • 1/4 teaspoon kosher salt, divided
  • 1 (8-ounce) prebaked thin pizza crust (such as Mama Mary’s)
  • 5 tablespoons refrigerated light alfredo sauce
  • 1 teaspoon extra-virgin olive oil
  • 6 cups fresh baby spinach
  • 1 ounce goat cheese, crumbled (about 1/4 cup)
  • 1/4 teaspoon freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 450°.
  2. Place squash in a large microwave-safe dish; add water to a depth of 1/2 inch. Cover with plastic wrap; microwave at HIGH 5 minutes. Drain and toss squash with 1/8 teaspoon kosher salt.
  3. While squash cooks, place pizza crust on a baking sheet; spread alfredo sauce over crust.
  4. Heat oil in a nonstick skillet. Add spinach; sauté 1 minute. Stir in remaining 1/8 teaspoon salt. Arrange wilted spinach over sauce. Top with squash and goat cheese; sprinkle with pepper.
  5. Bake pizza in bottom third of oven at 450° for 6 minutes. Turn oven to broil; cook pizza 1 additional minute or until crust is crispy. Cut pizza into 8 wedges, and serve immediately.

Basil Pesto Pasta With Zucchini and Mint

This basil pesto pasta is a light refreshing meal that’s filling and good for you. You can whip up a batch of pesto sauce, store in the refrigerator and take out every time you’re in the mood for pesto pasta.

basil pasta

INGREDIENTS

  • 1 pound dried pasta
  • 1 small clove garlic
  • 1/4 cup pine nuts
  • 3 cups loosely packed fresh basil leaves, washed
  • kosher salt and pepper
  • 2/3 cup plus 1 tablespoon extra-virgin olive oil
  • 1/4 cup (about 1 ounce) grated Parmesan
  • 2 small zucchini, thinly sliced
  • 1/4 cup fresh mint, torn

DIRECTIONS

  1. Cook the pasta according to the package directions.
  2. Meanwhile, place the garlic, pine nuts, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor and pulse to combine. While the machine is running, drizzle in 2/3 cup of the oil through the feed tube, stopping occasionally to scrape down the sides. Transfer to a bowl and stir in the Parmesan.
  3. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the zucchini, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the mint.
  4. Divide the pasta among bowls and spoon the pesto and zucchini over the top.

Vegetarian Chili With Chocolate

Chili with chocolate! This is a must-try.

vegetarian-chili with chocolate

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 small onion, finely chopped
  • 1 green bell pepper, cut into 1/4-inch dice
  • 2 tomatoes, cut into 1/2-inch dice, or one 16-ounce can whole tomatoes, drained and chopped
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 2 15-ounce cans kidney beans, drained and rinsed
  • 5 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 1/2 ounces bittersweet chocolate

DIRECTIONS

  1. In a stockpot, over medium heat, cook the oil, garlic, onion, and green pepper until slightly softened, stirring occasionally, about 5 minutes.
  2. Add the tomatoes, chickpeas, kidney beans, vegetable broth, cumin, and salt. Bring to a boil over high heat.
  3. Reduce heat to low, cover, and simmer, stirring occasionally, until thickened, 1 to 1 1/2 hours.
  4. Before serving, stir in the chocolate until melted.

Tempeh with Charred Peppers and Kale

Nope that’s not beef. That’s tempeh, a very healthy substitute. Try this recipe and find different ways you can cook tempeh.

INGREDIENTS

  • 1/4 cup canola oil, divided
  • 1 (14-ounce) package tempeh, cut into (1/3-inch-thick) slices
  • 2 tablespoons lower-sodium soy sauce
  • 1 cup vertically sliced onion
  • 1 red bell pepper, thinly sliced
  • 4 cups thinly sliced Lacinato kale (about 1 bunch)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon cider vinegar

DIRECTIONS

  1. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil to pan. Add tempeh; cook 4 minutes, turning to brown evenly. Drizzle soy sauce into pan. Immediately remove tempeh from pan; keep warm.
  2. Increase heat to high. Add remaining 2 tablespoons oil to pan. Add onion and bell pepper. Cook 3 minutes, stirring occasionally. Add kale, salt, and pepper to pan; cook 1 minute, tossing to combine. Add vinegar to kale mixture; toss to coat. Divide mixture evenly among 4 plates; top evenly with tempeh.

Rigatoni With Sautéed Eggplant and Tomatoes

If you want a pasta with subtle flavors and tastes, try this rigatoni with eggplant, tomatoes, and cheese.

rigattoni

INGREDIENTS

  • 12 ounces (5 1/2 cups) rigatoni
  • 3 tablespoons olive oil
  • 1 medium eggplant, cut into 1/2-inch pieces
  • kosher salt and pepper
  • 3 cloves garlic, thinly sliced
  • 1 pint grape or cherry tomatoes, halved
  • 1/4 cup fresh mint, torn
  • 1/2 cup grated ricotta salata or Parmesan

DIRECTIONS

  1. Cook the rigatoni according to the package directions. Drain.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
  3. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes.
  4. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes.
  5. Add the drained rigatoni and mint and toss. Divide among bowls and top with the ricotta salata or Parmesan.

Also Read: Top 5 Super Foods for Busy Nurses

We’ll post more vegetarian recipes for nurses from our Pinterest pins. We’ve been hoarding some delicious keto, paleo, vegan, and other recipes on our boards. Till then!

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