9 Vegetarian Menu Ideas, Delicious and Make You Craving

Are you a vegetarian and need vegetarian menu ideas? In this article, we have presented 9 of the best vegetarian menu recipes that you can easily make yourself.

All the recipes below do not require a complicated cooking process. The taste is also guaranteed to be no less delicious and certainly nutritious.

1. Miso Soup

Materials:

Tofu, cut into cubes – 200 grams

Dashi – 2 sdm

Pasta miso – 1,5 sdm

Spring onions, thinly sliced ​​– 2 stalks

Water – 750 ml

How to make:

1. Heat water, add dashi. Cook until boiling.
2. After boiling, reduce the heat. Put the miso paste using a small sieve on top of the chili sauce, crushed with a spoon until the paste dissolves.
3. Increase the heat to medium, stir the sauce well. Add tofu and spring onions.
4. Stir slowly until the tofu is cooked, turn off the heat.
5. Pour into a bowl, miso soup is ready to be served warm.

2. Corn Soup

Materials:

Sweet corn, comb – 1 piece

Carrot, cut into small cubes – 1 piece

Beans, sliced ​​into small rounds – 5 stalks

Eggs, beaten – 1 egg

Chicken stock – 1 liter

Salt – 1.5 tsp

Granulated sugar – 1 tsp

Margarine for frying – 1 tsp

Ground spices:

Shallots – 4 pieces

Garlic – 2 cloves

Granulated pepper – 1 tsp

How to make:

1. Saute the ground spices until fragrant, set aside.
2. Bring the broth to a boil.
3. Add the sauteed spices and carrots. Cook until half cooked.
4. Add sweet corn, chickpeas, sugar and salt. Cook again.
5. When almost cooked, add the eggs. Stir until stringy. Cook until everything is cooked. Pick up.
6. Ready to be served.

Tips

1. Chicken stock is made from boiled chicken bones.
2. Chicken stock can be replaced with plain water.

3. Bobor Spinach Vegetables

Materials:

Spinach, chopped – 2 bunches

Siamese pumpkin, peel and cut into pieces – 1 piece

Coconut milk, from 1/2 coconut – 700 ml

Bay leaves – 2 pieces

Galangal – 3 cm

Salt – 1 tsp

Granulated sugar – 1 tsp

Ground spices:

Shallots – 6 cloves

Garlic – 2 cloves

Coriander – 1 tsp

Galangal – 2 cm

Candlenuts – 2 items

How to make:

1. In a pan, pour coconut milk and add ground spices, bay leaves, galangal, sugar and salt. Stir gently so that the coconut milk doesn’t break, until it boils.
2. Add Siamese pumpkin, cook until 3/4 cooked.
3. Add spinach, mix well. Cook until all vegetables are cooked. Pick up.
4. Ready to be served.

Tips: When boiling, the coconut milk must be stirred occasionally so that it doesn’t break down.

4. Anoint Bali

Materials:

Water spinach, picked and shredded – 3 bunches

Long beans, cut into 2 cm pieces – 10 stems

Bean sprouts – 100 grams

Grated coconut – 300 grams

Ground spices:

Garlic – 3 cloves

Curly red chilies – 7 pieces

Galangal – 3 cm

Shrimp paste, grilled – 1/4 tsp

Lime leaves, bones removed – 4 pieces

Salt – 3/4 tsp

Granulated sugar – 1 tsp

Fried shallots – 1 tbsp

How to make:

1. In a container, mix grated coconut with ground spices. Stir well.
2. Steam the ointment spices for 30 minutes until cooked. Lift.
3. Continue steaming or boiling the kale, long beans and bean sprouts until cooked. Lift and drain.
4. In a bowl, mix the vegetables and spices until evenly mixed.
5. Ready to be served.

Tips

1. After boiling or steaming vegetables, you should immediately dip them in ice water so that the cooking process of the vegetables stops. In this way, the vegetables are not too soft, remain fresh, and have an attractive color.
2. Drain the vegetables until they are completely dry so they don’t spoil easily.
3. Just mix the vegetables and ointment spices just before eating so they don’t spoil easily.

5. Warehouse

Materials:

Long beans – 100 grams

Bean sprouts – 100 grams

Carrots – 2 pcs

Spinach – 1 bunch

Cabbage – 1/2 piece

Grated coconut (relatively young) – 1/2 grain

Ground spices:

Red chilies – 4 pieces

Cayenne pepper – 2 pcs

Kencur – 1 knuckle

Shrimp paste – 1 tsp

Brown sugar – 3 tsp

Lime leaves, bones removed – 3 pieces

Salt – 1/4 tsp

Complementary:

Boiled eggs – to taste

How to make:

1. Boil separately long beans, bean sprouts, carrots, spinach and cabbage until cooked. Lift and drain.
2. Crush all the ground spices, then mix with the grated coconut. Stir until the spices are evenly mixed.
3. Steam the seasoned grated coconut for 15 minutes.
4. Mix boiled vegetables with grated coconut. Serve with a side of boiled egg.

6. Mushroom Mozzarella Pizza

Materials:

High protein flour – 125 grams

Instant yeast – 3 grams

Water – 90 ml

Olive oil – 2 sdm

Salt – 1/2 tsp

Topping:

Button mushrooms, thinly sliced ​​– 100 grams

Tomato sauce – 4 tbsp

Oregano – 1/4 sdt

Paprika, cut into small pieces – 1/4 fruit

Onions, thinly sliced ​​– 1/2 piece

Tomato, cut into thin rounds – 1 piece

Grated mozzarella cheese – 100 grams

Dried parsley – to taste

How to make:

1. Pizza dough: Mix flour, instant yeast, water, olive oil and salt, knead until smooth. Once smooth, roll out the dough. Cover with a clean napkin so that the surface of the dough doesn’t dry out. Rest for 30 minutes until it doubles in size.
2. Punch down the dough, put it in a baking dish that has been lightly greased with olive oil. Flatten to the shape of the pan, press the edges of the dough to form pizza edges. Prick the surface with a fork. Then, brush lightly with olive oil.
3. Mix the tomato sauce with oregano, mix well then spread on the pizza dough. Sprinkle with 1/2 of the mozzarella cheese, arrange the button mushrooms, peppers, tomatoes and onions, sprinkle again with the remaining mozzarella and a little dried parsley.
4. Bake at 180°C for 30 minutes, until cooked.
5. Slice and serve mushroom mozzarella pizza.

7. Saute Ferns

Materials:

Fern – 1 bunch

Water, for boiling ferns – 1/2 liter

Ground red chilies – 2 tbsp

Shallots, finely sliced ​​– 4 pieces

Garlic, finely sliced ​​– 2 cloves

Cayenne pepper, sliced ​​– 5 pieces

Galangal, crushed – 2 knuckles

Oyster sauce – 1 tbsp

Salt – 1 tsp

Water – 1/2 cup

Frying oil – enough

How to make:

1. Take a young fern. Then wash it clean.
2. Bring water to a boil then boil the fern briefly for 1 minute, drain.
3. Heat the frying oil, saute shallots and garlic until fragrant.
4. Then add the ground red chilies, cayenne pepper and galangal, wait until the ground chilies change color.
5. Add the fern then stir well (use high heat).
6. Add water, oyster sauce and salt and wait until it boils. Check the taste if it is right, turn off the heat.

Tips

1. You can also leave out ground red chilies in the recipe.
2. To adjust to spicy tastes, the amount of devil’s cayenne pepper can be adjusted to taste.

8. Tofu Soup

Materials:

Medium size white tofu, cut into cubes – 2 pieces

Carrots, thinly sliced ​​– 1 piece

Spring onions, coarsely sliced ​​– 1 stem

Red tomatoes, cut into 4 parts – 1/2 fruit

Chicken stock – 700 ml

Granulated sugar – 1 tsp

Salt – 2 tsp

Oil, for frying – 1 tbsp

Fried shallots, for sprinkling – enough

Ground spices:

Shallots – 4 pieces

Garlic – 3 cloves

Granulated pepper – 1/2 tsp

How to make:

1. Heat oil, saute ground spices until fragrant. Lift.
2. In a saucepan, bring the chicken stock to a boil.
3. Add the carrots, cook until they start to soften.
4. Add tofu, tomatoes, sugar and salt. Cook until all ingredients are cooked. Correct the taste.
5. Just before lifting, add the spring onions. Lift.
6. Ready to be served with a sprinkling of fried onions.

Tips

1. Stir the vegetables gently so that the tofu doesn’t fall apart while cooking.
2. If there is no chicken broth, you can replace it with plain water.

9. Mushroom Rendang

Materials:

Oyster mushrooms, shredded – 300 grams

Shallots, thinly sliced ​​– 3 pieces

Bay leaf – 1 sheet

Galangal – 2 knuckles

Brown sugar – 1/2 tbsp

Coconut milk – 500 ml

Oil, for frying – 3 tbsp

Ground spices:

Garlic – 2 cloves

Shallots – 3 items

Red chilies – 6 pieces

Coriander – 1/2 tsp

Cumin – 1/4 tsp

Salt – 1 tsp

How to make:

1. Heat oil, saute shallots until wilted and fragrant.
2. Add ground spices, bay leaves, galangal and sugar. Saute until fragrant and cooked.
3. Add coconut milk. Stir continuously until boiling. Cook until the coconut milk shrinks and thickens.
4. Add oyster mushrooms. Stir well and cook until the coconut milk is almost gone and releases oil. Lift.
5. Ready to be served.

Tips

Use oyster mushrooms that are still fresh and clean white.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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