3 EASY Meatless Meals | Dinner Made Easy

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Mushroom Barley Risotto
2 cups mushrooms, chopped
2 cups leeks, chopped
2 garlic cloves, minced
2 tsp thyme
1 cup pearl barley
½ cup white wine (optional)
4 cups mushroom broth (or vegetable broth)
2 tbsp butter
½ cup parmesan, grated (optional)
2 tbsp parsley, chopped
Oil
Salt and pepper to taste
In a large saucepan over medium-high heat, add oil. Add leeks and mushrooms and cook until leeks have softened and mushrooms begin to brown. Add garlic, thyme and barley and cook until fragrant. If using, add white wine to deglaze pan. Add broth and stir. Cover saucepan and simmer for 35-40 minutes, or until barley is cooked through and most of the liquid is absorbed. Add parmesan and parsley and mix well. Season with salt and pepper to taste.
Enjoy!
Veggie Stuffed Pepper Casserole
3 bell peppers, chopped
2 zucchini, finely diced
2 cups rice, cooked
2 cups diced tomatoes
2 garlic cloves, minced
¼ cup kalamata olives, pitted and chopped
2 tbsp sundried tomatoes, chopped
¼ cup artichoke hearts, chopped
1 tbsp Greek seasoning
2 tbsp parsley, chopped
1 cup feta, crumbled
Oil
Salt and pepper to taste
Heat a large skillet over medium-high heat and add oil. Add peppers and zucchini and cook for 2-3 minutes. Stir in rice and diced tomatoes. Add garlic, olives, sundried tomatoes, artichoke hearts and Greek seasoning. Cook until fragrant. Transfer mixture to an oven safe baking dish. Top with parsley and crumbled feta and bake at 350ºF for 15-20 minutes.
Enjoy!
*If cooking from frozen, add another 15-20 minutes to the cooking time. If cheese is browning too quickly, cover with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.
Chickpea Masala
1 red onion, sliced
1 red pepper, chopped
1-2 chilis, chopped (depending on your heat preference)
3 garlic cloves, roughly chopped
1 tsp ginger, chopped
1 bunch cilantro
½ tsp cumin
1 tbsp smoked paprika
1 tsp garam masala
1 tsp ground coriander
1 tsp turmeric
2 tbsp ground almonds
2 cups diced tomatoes
½ cup vegetable broth
1 cup coconut milk
1 can chickpeas, rinsed and drained
1 cup spinach, chopped
Lemon for garnish
Oil
Salt and pepper to taste
In a large saucepan over medium-high heat, add oil. Add red onion and red pepper and cook until they have softened and begin to brown, about 15 minutes. Add garlic, ginger, chili and cilantro stalks. Cook until fragrant. Add spices and ground almonds and cook for another 30 seconds, or until spices become fragrant. Add tomatoes, broth and coconut milk. Using an immersion blender, purée sauce. Season with salt and pepper to taste. Add chickpeas and cook for 5-10 minutes, or until cooked to your liking. Add spinach and cook until wilted. Garnish with cilantro leaves and lemon wedges.
Enjoy!
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