6 Vegetarian dishes so good even your kids will love them

Truth be told, not everyone is ecstatic to eat their veggies. This especially applies to kids.

We know it can be a challenge to get your kids to eat right. That's why we delved deep into a myriad of recipes available on Food.com and found some of the most delectable vegetarian dishes ever.

Take a look at these 5 amazing vegetarian dishes that are so good that even your kids will love!

Vegetarian Tacos

INGREDIENTS:

• 1 tablespoon olive oil

• 1 small yellow onion, chopped

• 1 stalk celery, chopped

• 1 red peppers or 1 green pepper, chopped

• 1 jalapeno pepper, de-seeded, minced (or to taste-can substitute hot sauce or a dash of cayenne for the heat)

• 1 garlic clove, minced

• 1 (19 ounce) can garbanzo beans, drained

• 3 - 5 tablespoons of your favorite chunky salsa

• 1⁄2 teaspoon cumin

• 1⁄2 teaspoon chili powder (I like the color this gives the beans)

• 1⁄2 teaspoon ground coriander (your choice)

• 8 taco shells

DIRECTIONS:

• In a large fry pan, heat oil over medium heat

• Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened

• Add garbanzo beans, spices, and a couple tsp of salsa

• Stir until heated through

• I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so

• It helps the shells from falling apart when you take the first bite

• Remove from oven and top with your favorite toppings

Samosa

INGREDIENTS:

Part One: Samosa

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 4 garlic cloves, minced

• 2 cups cooked diced potatoes

• 1 cup cooked diced carrot

• 1⁄2 cup canned sweet peas or 1⁄2cup frozen sweet peas, thawed

• 5 teaspoons soy sauce

• 1 teaspoon curry powder

• 1⁄2 teaspoon cumin

• 1⁄4 teaspoon dried cilantro

• 1⁄4 teaspoon ground ginger

• 1⁄4 teaspoon turmeric

• 1⁄4 teaspoon salt

• 1 dash red pepper flakes

• 1 tablespoon water

• 2 (8 ounce) packages crescent rolls

Part Two: Honey Dipping Sauce

• 1⁄3 cup honey

• 1 tablespoon lemon juice

• 1 tablespoon soy sauce

• 1 tablespoon water

• 2 garlic cloves, crushed

• 1 pinch red pepper flakes

DIRECTIONS:

• Saute onion and garlic in oil 5 minutes until onion is soft

• Add all other ingredients except crescent rolls

• Stir gently over medium heat for several minutes until well incorporated

• Set aside

• Heat oven to 375°F

• Open cans of crescent rolls and unroll the dough

• Separate into 4 rectangles and pinch the triangular perforations to seal

• Cut each rectangle in half crosswise to make squares (you'll have 8 squares per can of crescent rolls)

• You may have to coax the dough gently with your hands to make it square and to close up the perforations

• Spoon a heaping spoonful of filling in the center of each square and fold over to make a triangle

• Pinch the edges to seal

• Bake on cookie sheets sprayed with Pam for 12-15 minutes until golden

• Cool slightly on rack

• Serve warm with Honey Dipping Sauce

• Mix sauce well in small bowl

Veggie Spring Rolls

INGREDIENTS:

Part One: Sauce

• 1 tablespoon reduced sodium soy sauce

• 1 teaspoon dark sesame oil or 1⁄4 cup soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon peanut oil

• 1⁄2 teaspoon hot sesame oil

• 1⁄2 teaspoon minced garlic

• 1 pinch sugar

Part Two: Spring Rolls

• 2 large carrots, julienned

• 2 - 3 julienned green onions

• 1⁄2 sweet red pepper, julienned

• 1⁄3 cup thinly sliced napa cabbage

• 1 tablespoon olive oil

• 1⁄4 cup minced fresh cilantro (or to taste)

• 1⁄4 teaspoon fresh ground black pepper

• 1 pinch sea salt

• 1 (3 ounce) package of dried bean thread noodles

• 16 rice paper, rounds softened (8-inch, see note)

• 1⁄8 cup slivered fresh Thai basil or 1⁄8 cup mint

DIRECTIONS:

• In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well

• Let marinate at room temp for 10 minutes, stirring frequently

• Meanwhile, place the noodles in a medium bowl

• Cover with boiling water and soak for 10 minutes, or until the noodles are softened

• Drain well and snip into 2-inch pieces

• Set aside

• Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round

• Sprinkle with basil/mint leaves

• Fold the bottom edge over the filling; fold in both sides and roll up tightly

• Press to seal

• Place on a plate seam side down; cover with plastic wrap

• Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours)

• Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil

• In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar

• Serve as a dipping sauce with the spring rolls

• NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water

• Dip each rice-paper round into the water for 10 seconds, or until softened and translucent

• Remove and let drain on a clean dish towel

• Do not stack the rice papers; they will stick together

Vegetarian Chilli

INGREDIENTS:

• 2 medium zucchini, chopped

• 1 medium onion, chopped

• 1 cup chopped green pepper

• 1 cup chopped sweet red pepper

• 3 cloves garlic, minced

• 3 tablespoons olive oil

• 2 (28 ounce) cans Italian stewed tomatoes, cut up

• 1 (15 ounce) can tomato sauce

• 1 (15 ounce) can pinto beans, drained

• 1 (15 ounce) can black beans, drained

• 1 jalapeno pepper, seeded and chopped

• 1⁄4 cup fresh cilantro, minced

• 1⁄4 cup fresh parsley, minced

• 3 tablespoons chilli powder

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 teaspoon cumin

DIRECTIONS:

• In large pot, sauté zucchini, onion, peppers and garlic in oil until tender

• Stir in all remaining ingredients

• Bring to a boil

• Reduce heat, cover and simmer for 30 minutes, stirring occasionally

Vegetarian Paella

INGREDIENTS:

• 1 pinch saffron

• 1 medium eggplant, cut into large chunks

• 3 tablespoons olive oil(or your favorite kind)

• 1 onion, chopped

• 2 garlic cloves, crushed

• 1 yellow pepper, finely chopped

• 1 red bell pepper, finely chopped

• 2 teaspoons paprika

• 225g arborio rice

• 2 1⁄2 cups vegetable broth

• 1 (19 ounce) can diced tomatoes

• salt and pepper

• 1 cup mushroom, sliced

• 1 cup green beans, cut into segments

• 1 (19 ounce) can chickpeas, rinsed and drained

DIRECTIONS:

• Pour 3 tablespoons water over saffron in a small bowl and set aside

• Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain

• Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss

• Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste

• Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently

• Fold in the mushrooms, green beans and chickpeas

• Cook for another 15 minutes and serve immediately

Vegetarian Lasagna

INGREDIENTS:

• 1 1⁄2quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)

• 1⁄2 cup grated carrot

• 1⁄2 teaspoon oregano

• 6 cooked lasagna noodles

• 1 (16 ounce) container ricotta cheese

• 1 (16 ounce) package frozen chopped spinach, thawed and well drained

• 2 eggs

• 1 1⁄2 cups thinly sliced zucchini

• 1 cup sliced fresh mushrooms

• 3 cups shredded part-skim mozzarella cheese

• 1⁄2 cup grated parmesan cheese

DIRECTIONS:

• Mix carrots, oregano, and spaghetti sauce together

• Mix Ricotta, spinach, and eggs together in separate bowl

• Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish

• Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan

• Repeat layers with remaining ingredients

• Bake in 350 degrees oven for about 45 minutes

With these tasty dishes, you'll be jumping for joy for veggies for a change! For more great recipes, be sure to check out Food.com!

Written by

Santiago Santa Cruz

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