Vegetarian Recipes You Need to Make All Summer Long

Caprese Stuffed Portobello Mushrooms


We've taken the key ingredients of the popular caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.


Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium clove garlic, minced
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
  • 1 cup halved cherry tomatoes
  • ½ cup fresh mozzarella pearls, drained and patted dry
  • ½ cup thinly sliced fresh basil
  • 2 teaspoons best-quality balsamic vinegar














Preparation

  1. Preheat oven to 400°F.
  2. Combine 2 tablespoons oil, garlic, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
  3. Meanwhile, stir tomatoes, mozzarella, basil and the remaining ¼ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with ½ teaspoon vinegar and serve.
  • Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Celeriac & Walnut Tacos


Fake out your meat-loving family and friends with this fast plant-based taco dinner recipe. Ground toasted nuts and chopped sautéed celeriac yield a texture similar to ground beef, then classic taco seasoning does the rest. If you want a little heat, sprinkle these healthy vegetarian tacos with some minced jalapeño.

Ingredients

  • ½ cup walnuts
  • 8 ounces celeriac (celery root), peeled and cut into 1-inch pieces
  • 2 tablespoons corn oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon chili powder
  • ¾ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt plus a pinch, divided
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon dried oregano
  • ½ cup water
  • ½ cup julienned peeled jicama and/or radishes
  • 1 tablespoon lime juice
  • 8 corn tortillas, warmed
  • 1 ripe avocado, sliced
  • ½ cup fresh salsa or pico de gallo
  • ¼ cup fresh cilantro
  • Preparation

    1. Toast walnuts in a medium skillet over medium heat until fragrant, about 2 minutes. Pulse in a food processor to coarsely chop. Transfer to a small bowl.
    2. Pulse celeriac in the food processor until chopped into ¼-inch pieces.
    3. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, ¼ teaspoon salt, onion powder and oregano; cook, stirring, for 30 seconds. Add water and simmer until mostly absorbed but still saucy, 1 to 2 minutes. Remove from heat and cover to keep warm.
    4. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt.
    5. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro.
    6. Summer Vegetable Tian



  • This pretty vegan layered casserole is so simple to make. Its only seasonings are salt and garlic-infused olive oil, which you make by sizzling a clove of garlic in olive oil for about a minute. This dish is lovely warm or room temperature. Serve with crusty bread as a vegetarian entree or alongside roasted meats as a side dish—don't forget a glass of chilled rosé.
  • Ingredients

    • ⅓ cup extra-virgin olive oil
    • 1 clove garlic, sliced
    • 4 medium tomatoes
    • 3 small onions
    • 1 medium summer squash
    • 1 medium zucchini
    • 1 teaspoon sea salt
    • Preparation

      1. Preheat oven to 400°F.
      2. Heat oil and garlic in a small saucepan over medium-high heat until the garlic begins to sizzle, about 1 minute. Remove from heat and set aside.
      3. Slice tomatoes, onions, squash and zucchini into ⅛-inch-thick slices. Standing them up on their sides, alternate the tomato, onion, squash and zucchini slices in a circular pattern around the edge of a 9-inch deep-dish glass pie pan or similar-size round casserole dish. Make a second alternating circle in the center. Pack the vegetables tightly: they will shrink while baking.
      4. Discard the garlic, if desired, and drizzle the vegetables with the oil. Sprinkle with salt. Bake until the vegetables are tender and starting to brown, about 1 hour. Let cool for 10 minutes before serving.

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