5 vegetarian dishes ready in 15 minutes
Want to try new meat-free dishes, but don’t have time to spend hours in the kitchen? We’ve got your back. All these delicious vegetarian meals are ready within fifteen minutes.
Braised leeks with eggs and za’atar
A dish by Ottolenghi that’s ready within fifteen minutes? You may not believe it, but these braised leeks with spinach, in which you cook the eggs, really are ready that quickly. You could compare it to a kind of green shakshuka.
The ultimate cacio e pepe
If you’re in need of ultimate comfort food, cacio e pepe is what you should make tonight. Making the sauce does require a little skill, but basically it’s ready two minutes after the pasta has cooked. And with a bit of luck, you’ll even have all the ingredients for this grown up mac and cheese at home.
Noodles with scallions and ginger
If there’s anyone we trust with our noodles, it’s David Chang. The man who was one of the first to open his own noodle bar in New York surely knows how to season those chewy strands. This scallion and ginger sauce is ready in just a few minutes, and considering how few ingredients go into it, you’ll be amazed by its bold flavor. Make plenty—this sauce is also delicious with fried fish or chicken, over rice, or with a fried egg.
Iranian herb omelet
This is one of my new favorites because it takes hardly any time and has so much flavor. Finely chop equal amounts of dill, parsley, and cilantro, approximately 1 cup or 10 g of each. Stir in two beaten eggs and a pinch of salt. You’ll get a very thick green batter. Fry it in a skillet with the lid on until the top is cooked. You don’t need to flip the omelet. In the meantime, stir some tahini, finely chopped garlic, and lemon juice into Greek yogurt. Cut cucumber and tomato into small cubes and serve them together with the omelet and sauce in a pita bread.
Eggplant frittata
Even more egg in this delicious eggplant frittata. First, fry small strips of eggplant with Chinese cabbage and garlic, then stir them into your eggs along with ginger and soy sauce. The fresh cabbage and cucumber salad makes this dish perfectly balanced. The recipe says to make the cabbage salad first, but I always wait until the eggplant is frying to save time. That way, you can easily make it within fifteen minutes. Serve with toasted bread.
Also read:
