5 Easy, Tasty And Healthy Vegetarian Recipes

5 Easy, Tasty And Healthy Vegetarian Recipes


Last year you read what happens when you have Meatless Mondays and how I have switched a few of our meals each week to vegetarian.

Since then I have showcased a few of my quick and easy vegetarian recipes on Social Media.  You asked for the recipes and I promised, so here are 5 of the recipes for you and your family to enjoy.

1. 4 Ingredients Spelt Pasta


After cleaning out my pantry last week, I found at the back some spelt pasta and yummy sundried tomato pesto.  According to health news, spelt is an “ancient grain,” meaning it has been around for thousands of years and changed very little, if at all, during that time. In your pasta bowl, spelt pasta is a high-fibre, high-protein option that’s free of wheat. But that doesn’t mean it’s free of gluten, but it doesn't contain the large amounts found in normal pasta.  

Make sure your box says “whole grain spelt,” as some manufacturers also sell spelt that has been refined.


Cook spelt pasta according to directions.  Drain and stir in one jar of pesto, chopped tomatoes and rocket.  You can add toasted seeds, pine nuts or slivered almonds.  Basil would also be great with this recipe, as would cheese, such as buffalo.  Top with grated Parmesan cheese.

So easy and tasty that my boys enjoyed two bowls each and my daughter has made it several times herself.


2. Green Salad With Corn and Baked Olives


Another one I made up with what I had in the fridge.

This recipe is inspired by one of the delicious recipes I enjoy for breakfast at St Rose.

2 large handfuls rocket
2 avocados
1-2 bunches broccolini
2 corn cobs
1 medium size container olives

Turn oven to 180 degrees.  Chop olives, place in a baking tray and roast for 10 - 15 minutes.  Shake every 5 minutes.  Keep an eye on them as you want to dry out and not burn. The salty flavour of these dried olives are brilliant and enhance the flavour of the salad.


Place rocket and chopped avocado into a salad bowl.

Fry up broccolini and corn.  Chop up broccolini and remove corn from cobs.  Add to salad.  

Top with dried olives.  Enjoy with the zucchini patties (recipe below), or on its own.  Top with toasted seeds if you want some extra crunch.



3. Easy And Tasty Zucchini And Ricotta Fritters


A fabulous recipe for everyone who has vegetable gardens with an abundance of zucchinis or anyone who loves a super-easy, healthy and yummy treat.  Great to pack into lunch boxes the next day.

I always add fresh ricotta to my fritters, not only for taste, but they seem to stay firmer and not break apart.

I also love to top my fritters with sweet chilli sauce and Kewpie Japanese mayonnaise.

2 large or 4 small grated zucchini
250g fresh ricotta
½ cup plain flour (you can use spelt)
2 tablespoons chopped parsley
grated rind of 1 lemon
1 egg, lightly beaten

Coconut oil to fry or olive oil.

In a bowl, combine grated zucchini, smashed ricotta, plain flour, parsley, lemon rind and egg. Season to taste. 

Heat coconut oil in a frying pan on medium.  Don't be tempted to cook on high like I did and burn the first batch!

I add about 1 tablespoon of zucchini mixture and squish down.  Cook until you are happy.  I like mine slightly overcooked, but you might like golden brown.

4. Mushroom Orecchiette With Kale


This recipe was invented when I went to make mushroom risotto, only to discover I didn't have any risotto rice.  So rather than punching in Uber Eats, I made up this recipe and I'm so happy I did. It was amazing.

I packet orecchiette
chopped mushrooms (we love mushrooms, meat for vegetarians, so I used a variety and lots of them in this recipe).
grated rind of 1 lemon
chopped spring onion
2 tablespoons chopped parsley

Parmesan cheese.


Cook orecchiette to packet instructions.

Meanwhile: fry the spring onions and mushrooms in olive oil or coconut oil (you can also add butter if you wish) on a medium heat.  Keep stirring for 10 minutes.  Add chopped kale and parsley.  Stir in orecchiette and serve with parmesan cheese.  


5.  Moroccan Cous Cous With Vegetables and Feta


As my regular readers know, I love attending Farmers markets.  There are so many hidden goodies to be found, like the brilliant "From Basque With Love" naturally flavoured couscous, rice and dahl packets I have found.  I will be blogging about these soon, as once you have tasted them, your family (like mine) will be asking you to buy more!

2 - 3 sweet potatoes - chopped
2 - 3 onions - chopped
1 packet Moroccan couscous
100g rocket
Semi-dried tomatoes
1 pkt cherry tomatoes - chopped
100 - 200g fetta cheese - crumbed (please be careful not to add too much fetta, just to taste as it can be salty).
1 - 2 tablespoons coconut or olive oil

This is a great recipe to make if you are heading out for an evening walk or exercise class.

Heat oven to 180 degrees.


Place sweet potato and onion in a roasting pan.  Add coconut oil or olive oil, about 1-2 teaspoons.  Mix together and place in oven for 45 - 60 minutes (while you exercise).

Place cous cous in a large salad bowl.  Cover with boiling water and let sit for 5 minutes.  Add 1 tablespoon of butter and fluff cous cous up with a fork.

Add rocket, semi dried tomatoes (as many as you wish, chopping optional), cherry tomatoes, sweet potato and onions.

Toss together.  Top with fetta cheese and you have another fabulous and tasty vegetarian meal.

Please note: you can also add extras to this meal, such as olives, cucumber, pumpkin, and toasted nuts and seeds.  Top with balsamic glaze for taste.

I hope this article provides you with enough vegetarian meals for you to begin your Meatless Mondays - or any night of the week.

We would love to know what you notice not eating meat.  Please leave comments below.

Also, if you have any original recipes you would like to share, please send to me via email: carolyn@cazinc.com.au.

Check out more recipes, including vegetarian in the food section of Cazinc Blog here.


Carolyn Rowland is a qualified NLP Master Therapist, Advanced Practitioner of Matrix Therapies, Time Line Therapist, Practitioner of Hypnotherapy, has a Diploma for Business and Life Coaching and A Professional Image Stylist.  Carolyn was the owner of one of Australia's leading style and image companies.  

Carolyn is happily married to her husband Simon. They have raised four beautiful children who are now young adults and a teenager.
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