No, I am not a vegetarian. I have my meat portions weekly. But a couple of my close friends are vegetarian and we often invite each other for dinner. I have tasted some really yummy recipes at their home and I can’t wait to share that with my readers. If you feel that eating simple vegetables feels bland, you will surely change your opinion after you prepare and taste these recipes. Another thing that you will simply love about these recipes is that almost all of them can be prepared in just 45 minutes or less.

Buffalo Quinoa Burgers

No, do not be scared! These burgers do not contain any buffalo stuff but are purely veg. This is in fact a protein stuffed veggie burger that will give you loads of health and taste. For convenient preparation, make the patties around 2 to 3 days beforehand and keep in the refrigerator.


  • Canola oil, 7 teaspoons , divided
  • Carrot, peeled and finely chopped, 1/2 cup
  • Finely chopped onion, 3/4 cup
  • Garlic cloves, 3 in number, minced
  • Uncooked quinoa, 1/3 cup
  • Water, 3/4 cup
  • Kosher salt, 1/2 teaspoon
  • Panko, 1/2 cup
  • Rinsed and drained canned unsalted chickpeas, 1 1/2 cups
  • Egg, 1 large
  • Black pepper, freshly ground, 1/2 teaspoon
  • Hot sauce, 2 tablespoons
  • Romaine lettuce leaves, 4 in number
  • 1 ½ ounce whole-wheat, toasted, hamburger buns, 4 in number
  • Tomato, 4 slices


Take a saucepan and heat it over moderate to high heat flame. Add in oil, about 2 teaspoons and coat it by swirling. Cook for 2 to 3 minutes after adding garlic, carrot and onion.

Add quinoa and 3/4 cup water. Bring the mixture to a boil. After reducing the heat to medium, cover and simmer for 18 to 20 minutes, till you find that the liquid has been absorbed. Transfer the cooked quinoa with the help of a spoon onto a large plate and cool for 5 minutes. Blend egg, chickpeas, pepper, salt, panko and quinoa mixture within a food processor. Continue till you find that the mixture has come together with the chickpeas slightly mashed. Shape 4 patties out of the quinoa mixture.

Take a big nonstick skillet and heat it over moderate to high heat. To the pan add around 1 tablespoon of oil and coat by swirling. Cook for 2 to 3 minutes after adding the patties to the pan. You will find the patties becoming light brown.

Mix the 2 teaspoons oil that is left over with     hot sauce in a bowl. Over the bottom halves of buns, place the patties. Evenly top with tomato, lettuce, hot sauce mixture and then put the top halves.

Spicy Veggie Hash

This is a sweet potato hash that is spiced up with cinnamon, cumin and red pepper. Simply yummy, that’s all I can say!


  • Olive oil, 2 tablespoons
  • Fresh oregano, chopped, 2 tablespoons
  • Sweet potato, peeled and diced, 3 cups
  • Ground cinnamon, 1/2 teaspoon
  • Kosher salt, 3/4 teaspoon, divided
  • Ground red pepper, 1/4 teaspoon
  • Ground cumin, 1/2 teaspoon
  • Water, 1 1/4 cups, divided
  • Garlic cloves, 5 in number, minced
  • Green beans, 1 cup, cut into 1-inch pieces and trimmed
  • Black beans, unsalted, 1 can, rinsed and drained
  • Adobo sauce, 1 tablespoon
  • Queso fresco, 2 ounces, crumbled (about 1/2 cup)
  • 1 plum tomato, seeded and diced
  • Pumpkin seed kernels, unsalted, 1/4 cup


Get a big skillet heated over moderate to high heat. Swirl after putting oil in the pan. Cook for 3 to 4 minutes after adding oregano, potato and 1/2 teaspoon of salt, with occasional stirring. Again, cook for a minute after adding cinnamon, cumin, garlic and red pepper. Cover and lower the heat after adding 1/2 cup water. Cook for approximately 5 to 6 minutes. Cook for another 2 minutes after uncovering. Take away the pan from the heat.

Take the 3/4 cup water that is left over in a saucepan and bring it to boil. Add green beans and the remaining 1/4 teaspoon salt, and cook for around 5 minutes. Then add black beans and adobo sauce. In each of the 4 shallow bowls, place about ½ cup of potato blend. Top each with 2 tablespoons cheese, 1/2 cup bean mixture, 1 tablespoon tomato and 1 tablespoon pumpkinseeds.

Chipotle Bean Burritos

After I had it for the first time at my friend’s house, I have prepared this Mexican dish quite often for dinner. It becomes all the more delicious with chips and guacamole.


  • 1 minced garlic clove
  • Canola oil, 1 tablespoon
  • Salt, 1/4 teaspoon
  • Water, 1/3 cup
  • Chipotle chile powder, 1/2 teaspoon
  • Organic kidney beans, 1 (15-ounce) can, drained
  • Flour tortillas, reduced-fat, 6 in number
  • Organic black beans, 1 (15-ounce) can, drained
  • Plum tomato, chopped, 1 1/2 cups
  • Fresh salsa, refrigerated, 3 tablespoons
  • Pre-shredded Mexican blend cheese with reduced fat, 1 cup
  • Light sour cream, 6 tablespoons
  • Shredded romaine lettuce, 1 1/2 cups
  • Green onions, thinly sliced, 6 tablespoons


Take a large nonstick skillet and heat oil over medium heat. Cook for around 60 seconds, stirring quite often, after adding garlic to pan. Again cook for half a minute with continuous stirring, after adding salt and chile powder. Then add beans and 1/3 cup water, bringing to a boil. Simmer for 10 minutes after reducing the heat. Stir in salsa once you remove from heat. With the help of a fork, mash the bean mixture partially.

Following the directions mentioned in the packages, warm the tortillas. At the middle portion of each tortilla put around 1/3 cup bean mixture. Top with 1 tablespoon sour cream, 1 tablespoon onions, 1/4 cup lettuce, 1/4 cup tomato and 2 1/2 tablespoons cheese. Roll up to serve.