I know many of us stockpiled a number of foods that don’t go bad for a while – but now don’t know what to do with them! I personally love incorporating alternative proteins into my recipes – they’re good for our health & the planet. 

Here are 6 EASY vegetarian meals to try

Quinoa Greek Style Salad

487 calories

Ingredients:

• 1 medium cucumber

• 1 cup grape tomatoes

• 1/2 cup quinoa, cooked

• 1/2 cup garbanzo beans (chickpeas), cooked

• 1/3 cup feta, crumbled

• 2 Tbsp vinaigrette, less than 50 calories per 2 Tbsp

• Dashes: salt, pepper, basil, oregano

Directions:

1. Cook quinoa if not already cooked

2. Slice cucumber and tomatoes

3. Mix all ingredients

Plant Powered Lentil Salad

356 calories

Ingredients:

• 1/4 cup edamame, shelled

• 1/2 cup lentils, cooked

• 1/4 cup quinoa, cooked

• 1 oz goat cheese

• 1 Tbsp vinaigrette, less than 50 calories per 2 Tbsp

• Dash: salt, pepper, basil, oregano

Directions:

1. Cook lentils and quinoa as instructed on their packages.

2. Heat soybeans in microwave or stovetop if desired (get frozen soybeans if you can, so they last longer!)

3. Add lentils, quinoa, soybeans, and goat cheese to bowl.

4. Top with seasonings, dressing & enjoy!

5. No dairy? Use a dairy-free version or avocado. No edamame? Use a calorie-equivalent amount of tofu, chicken, tuna, etc.

Corn, Avocado & Tomato Salad

451 calories

Ingredients:

• 1/2 small avocado

• 1 cup grape tomatoes

• 1 small cucumber

• 1 cup corn kernels

• 1 oz Parmesan cheese, shaved

• Dash: salt, basil

Directions:

1. Cut tomatoes in halves, cut cucumber into small pieces

2. Mix all ingredients together

3. No dairy? Use a dairy-free cheese, see supplemental materials

Lentil Chili with Avocado

399 calories

Ingredients:

• 1 cup lentils, cooked

• 1/2 small avocado

• 1/2 yellow onion

• 1/2 cup tomatoes, canned, crushed

• Dash: chili, cumin, pepper, garlic salt

Directions:

1. Cook lentils as instructed on package.

2. Spray a pan with an oil spray. Cook onion (diced) for 4-5 minutes.

3. Add tomatoes, lentils, and spices. Cook on low heat for at least 10 minutes.

4. Top with avocado and serve.

5. Note: the lentils here are the protein & starch for this meal

Lentil Soup

370 calories

Ingredients:

• 1 cup lentils, cooked

• 2 cups vegetable broth

• 1 cup carrots

• 1/2 white onion

• 1/2 cup celery stalks, chopped in half

• 1/4 Tbsp garlic, minced

• Dashes: salt, pepper, basil, oregano

Directions:

1. Cook lentils as instructed on package.

2. Spray a pot with an oil spray. Add in garlic, heat for 1-2 minutes.

3. Add in carrots (chopped), celery (diced), onion (diced), and seasonings for ~10 minutes, stirring occasionally.

4. Add in lentils.

5. Turn the burner to low heat & let sit, covered, for a minimum of 10 minutes. Stir occasionally.

6. Top with cheese.

7. Lasts for 3 days. Freeze if not using.

8. No dairy? Top with 1/4 avocado. Note: We’re using 2 servings of beans here as a protein and starch.

Lentil Salad with Cucumbers, Feta, and Onion

417 calories

Ingredients:

• 1 medium cucumber

• 1/2 red onion

• 1 cup canned artichoke hearts

• 1/3 cup feta, crumbled

• 1/2 cup lentils, cooked

• Dashes: salt, oregano

Directions:

1. Chop cucumber and onion

2. Mix all ingredients, including liquid from canned artichoke hearts

3. Lentils here can count as a protein for vegetarians, or starches for non-vegetarians if you prefer

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