Ovo Lacto Vegetarian

Are you looking for a healthy and quick to cook simple vegetarian recipes? Most of the vegetarian recipes are bold and include unhealthy ingredients. If you are looking for a tasty and healthy vegan recipes, then I'm sure it will benefit a lot from 2 vegetarian recipes below. They come with a great Asian flavor too. Go ahead and give it a try and enjoy them with family and friends.

stir-fried rice noodles Vegetarian
Serves 4-6

7 Starch, 4 1 / 2 meat, 3 vegetable, 1 1 / 2 fat
protein 76g
Fat 36g
carbohydrates 164g
Total calories 1280

150g rice noodles (soaked and drained)
1 small can (120 g) stewed gluten (mock duck and abalone)
2 eggs (lightly beaten)

1 teaspoon sesame oil
4 cloves garlic
5 black mushrooms (soaked and shredded)
2 cups cabbage (finely shredded)
2 cups green beans (finely chopped)
2 carrots (finely chopped)
4 cups beansprouts (tail)
2 tablespoons light soy sauce or fish sauce
Salt and pepper to taste

chopped parsley
3 limes (halved)
3 fresh chilies (cut into rings)

Soak noodles in warm water (not hot) until soft, drain thoroughly. Cook was beaten eggs into omelet lightly oiled pan, remove and shred thinly, put it aside.

Heat sesame oil in a non-stick wok until smoke forms, add garlic and stir fry until fragrant. Add mushrooms, carrots, cabbage and green beans, a lot of the time, and stir fry until soft and dry. Stir in the noodles and fry for a few minutes.

Finally, stir in the beansprouts, gluten, spices and cook briefly. Dish into a large serving plate and garnish with chopped egg, parsley, limes and chilies.

vegetarian claypot
Serves 4-6

5 meat, 4 vegetable, 1 1 / 2 Fat, 1 / 4 sugar
Protein 65 g
Fat 39g
Carbohydrates 65 g
Total calories 860

2 pieces of firm beancurd (cut into small pieces)
8 Chinese mushrooms (soaked and squeezed dry)
12 pieces of white fungus (soaked and drained)
1 carrot (sliced​​)
1 cup snow peas
2 cups Chinese cabbage (cut into bite size)
1 can straw mushrooms (drained)
1 can of young corn (drained)
1 small can (150g) braised gluten
1 tablespoon sesame oil
3 slices ginger
2 cloves garlic (crused)
2 tablespoons fermented beancurd
2 tablespoons oyster sauce
Dash pepper
1 teaspoon sugar
2 teaspoons cornstarch mixed with 1 1 / 2 cups of stock

Brown beancurd in a shallow pan with a little oil, set aside. Blanch the prepared vegetables briefly in boiling salted water and leave to drain.

Heat sesame oil in a claypot or wok and stir-fry onion and ginger over medium heat until fragrant. Then add oyster sauce, fermented beancurb and sugar, then stir-fry another 2 -3 minutes. Stir vegetables into sauce before adding beancurd and gluten. Pour the mixture into the cornstarch, and allow the vegetables to simmer covered on low heat for about 5 minutes or until vegetables are tender. Remove immediately.