Unbelievable vegetarian recipes will make you forget the meat

The meat is delicious. However, excessive diet can lead to excessive health symptoms. But when it comes to fresh produce, you can never eat too much! You don't have to give up the meat, just add more fresh fruits and vegetables to your daily diet. Try these delicious vegetarian recipes - they will make you forget the meat, even for a while!

Stuffed broccoli with soy and sugar

what do you need:

• 1 large cauliflower, cut into small flowers
• 1 egg, hit
• 2 green onions, sliced
• 1 cup of ice water
• 1/2 cup universal flour, separate
• 1/2 cup corn starch
• 1/3 cup garlic chili sauce
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons sesame
• 2 teaspoons sesame oil
• 1 teaspoon chopped ginger
• 1 teaspoon baking powder
• 1 teaspoon of Jewish salt
• Plant frying

Mix ice water, flour, corn starch, baking powder and salt to prepare a batter. Heat the vegetable oil with medium to high calories in a pan. Work in batches, throw broccoli in the batter and fry for 4 minutes each. Remove from the heat source and place on a plate lined with paper towels. Put the chili sauce, brown sugar, soy sauce, sesame oil and ginger in a bowl. Sprinkle the broccoli in the mixture, sprinkle with shallots and sesame and serve.

Brussels sprouts macaroni

what do you need:

• 1/4 kg of Fusili pasta, cooked
• 3 cups of Brussels sprouts, halved
• 2 1/2 cup whole milk
• 1 1/2 cup white cheddar cheese
• 1 cup fontina, chopped
• 1/2 cup panko bread crumbs
• 3/4 cup freshly ground Parmesan cheese, separated
• 1/4 cup butter
• 1/4 cup flour
• 1 tbsp olive oil
• Jewish salt
• Freshly ground black pepper

Place the Brussels sprouts in the baking tray of the olive oil. Season with Jewish salt and black pepper, then bake in a preheated oven [375F] for 30 minutes or until soft. At the same time, melt the butter in the pan with medium to high heat. Add flour and milk to the pan and mix well. Season with salt and pepper, then cook for 5 minutes or until the mixture thickens. Remove from heat and stir in white cheddar cheese, fontina and 1/2 cup Parmesan. Mix until the cheese is fully incorporated into the mixture. Fold Brussels sprouts and cooked pasta and transfer everything to the baking tray. Place the bread crumbs and the remaining Parmesan cheese in a small bowl and season with salt and pepper. Sprinkle the mixture onto the mixture on the pasta. Bake in the oven [375F] for 30 minutes.

Forgot the meat for a while - try these delicious vegetarian recipes!

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