14 delicious and easy-to-make vegetarian dishes

Nowadays, vegetarian dishes are probably no longer just for the first day of the lunar calendar and the full moon day, but also appear on the daily tray of many families. Vegetarian dishes are also richer due to the increasing vegetarian demand of everyone. Here is a list of delicious, easy-to-make vegetarian dishes that are still nutritious, you can cook every day.

Vegetarian dishes

Vegetarian braised vegetables

Material: 2 bitter melon fruit (bitter melon), 200g mushrooms, 1 tofu cover, 1/2 pineapple, vegetable oil, soy sauce, sugar, salt, scallion.

Making

• Step 1: Bitter melon (bitter melon) washed, removed the seeds, cut into bite-sized pieces. Cut mushrooms in salt water, washed to drain, tofu cut into bite-sized pieces, cut off pineapple. Picked scallions, washed and chopped.
• Step 2: Scramble with 1 tablespoon of cooking oil and then let the bitter melon and fry about 1 minute. Next, you add tofu, mushrooms and pineapple to stir fry, then pour about 150ml of hot water and boil under low heat. Add sugar, soy sauce, salt to taste and then store out of water, then turn off the heat.

Braised vegetarian cabbage

Material: 250g cabbage, 100g mushroom, 100g fried tofu, 200ml water, chopped onion, minced garlic and spices.

Making

• Step 1: Cabbage you cut into small pieces, wash and drain. The mushrooms remove the legs and wash them. Fried tofu cut into small pieces to taste.
• Step 2: Onions, minced garlic with cooking oil and then stir-fry with straw mushrooms, stir-fried cabbage after. Season with soy sauce, sugar and salt and simmer over low heat for 20 minutes to absorb. After that, you should season it again to taste and add the scallions.

Braised soy sauce warehouse shoots

Material: 1 fresh bamboo shoot, soy sauce, sugar, sesame oil.

Making

• Step 1: Fresh bamboo shoots are peeled outside, cut the old stem and then wash them into bite-sized pieces. You boil bamboo shoots briefly in dilute salt water for 1-2 minutes and then pour out to cool.
• Step 2: Non-aromatic dried onion finely chopped and then put bamboo shoots in the island. Add 2 tablespoons of soy sauce, table salt and 1 bowl of filtered water to boil, stir, cover, and then let low heat until the water is dry, then sprinkle sesame oil on the island, then turn off the heat.

Braised eggplant tofu

Material: 2 eggplants, 2 pieces of tofu, cooking oil, pepper, seasoning seeds, chili and soy sauce.

Making:

• Step 1: Washed eggplant cut in 2-3cm circles. Wash the tofu gently and cut into bite-sized pieces.
• Step 2: Heat the cooking oil and put the eggplant, tofu with salt, pepper, chili and soy sauce in the warehouse under low heat for 5-10 minutes and then turn off the heat.

Fried vegetarian dishes

Mixed vegetarian fried glass noodles

Material: 200g vermicelli, 2 tablespoons of sesame oil, 1 teaspoon of roasted sesame oil, 10g of wood ear fungus, 6 mushrooms, 1 dried onion and garlic, 1 carrot, 1 bell pepper, scallion and spices.

Making

• Step 1: Soak the vermicelli in warm water to soften it for about 10 minutes, then take it out to drain and cut into bite length. Then, you add 2 tablespoons of sesame oil, 1 teaspoon of seasoning seeds and mix well to infuse the noodles.
• Step 2: Wood ear soaked with boiling water to bloom for about 10 minutes then reached out, washed and sliced. Shiitake mushrooms, carrots, and bell peppers washed and sliced. Scallion cut into pieces.
• Step 3: Dried onion and minced garlic for aroma then add shiitake mushrooms, wood ear fungus, carrots, and bell peppers to fry until slightly hunted, then you put the vermicelli in the island for about 5-7 minutes. To make the dish more attractive, you sprinkle green onions and sesame seeds on top.

Mixed fried vegetarian shrimp

Material: 100g vegetarian shrimp, shiitake mushrooms, carpentry, 1 carrot, 1 onion, scallion, coriander and spices.

Making

• Step 1: Washed shrimps, stir-fry with cooking oil to firm, then put on a plate. Then, fry the onions with a little oil and stir the carrots well first. About 2 minutes later, you add the shiitake mushrooms and the wood ear fungus and stir-fry, add the pre-cooked shrimp and sauté for about 2-3 minutes, then cook.
• Step 2: Add scallions and cilantro and serve on a plate.

Vegetarian stir-fried eggplant

Material: 3 eggplants, soy sauce, MSG (monosodium glutamate) and chili.

Making: Washed eggplant sliced ​​and dried. Soya oil, main noodles and chili chopped into 1 bowl, stirring until the main noodles are melted. Next, you put the oil in a hot pan, cook the tomatoes until it is done, then add the bowl of noodles, soy sauce and chili to the island, then turn off the heat.

Crispy fried eggplant

Material: 100g of flour, 200g of fried flour, 2 eggplants.

Making

• Step 1: Mix 100g of flour with water to make it soft. Eggplant washed, cut round dipped in flour and deep fried. Put the cooking oil in a hot pan and then cook the eggplant in to fry.
• Step 2: When ripe, you put the fried eggplant on oil absorbent paper, when eaten with soy sauce to make it bold and strange.

Fried tofu with lemongrass and chili

Material: 3 pieces of tofu, 2 lemongrass roots, 1 garlic, 2 chili, sugar, soy sauce, cooking oil.

Making

• Step 1: Washed tofu, cut square pieces, minced lemongrass and chili.
• Step 2: Heat cooking oil and fry golden tofu 2 sides to a plate with oil blotting paper.
• Step 3: For minced lemongrass and chili, then add 2 tablespoons of soy sauce and a little sugar, stirring, then stir fry the tofu to infuse flavor for about 2-3 minutes, then turn off the stove to use a plate.

Vegetarian dishes with sauce

Tofu with shiitake mushroom sauce

Material: 100g fresh shiitake mushrooms, 1 sachet of young tofu, 1 teaspoon of flour, green onions, coriander, vegetarian oyster oil, soy sauce, sesame oil, seasoning seeds and salt.

Making

• Step 1: Rinse the shiitake, cut off the base and soak it with diluted salt water for about 15 minutes, rinse, remove and chop it into bite-sized slices. Tofu cut into bite-sized pieces.
• Step 2: Non-aromatic chopped onion with cooking oil. After that, you add the mushrooms and stir-fry, season with oyster oil, salt, seasoning seeds, soy sauce. Dough mixed with 50ml of water and poured into the mixture, boil until thick, then add scallions and coriander and turn off the heat.

Boiled eggplant with vegetarian soy sauce

Material: 2 eggplants, cooking oil, garlic, chili, soy sauce and sugar.

Making

• Step 1: Wash the eggplant and split it in half, soak it in salt water and rinse it again. After that, you put in a pot of boiling water and boil it, then remove it and tear it into bite-sized pieces.
• Step 2: Put the oil in a hot pan and pour in to catch garlic and chili, then mix well. Then, add soy sauce and sugar in the right proportions, stirring until all ingredients are combined.
• Step 3: Sprinkle the sauce over the shredded eggplant dish and enjoy.

Tofu in tomato sauce

Material: 200g tomatoes, 4 tofu covers, dried onion and spices.

Making: Wash tomatoes, cut areca zone. Tofu slices to taste, then deep fried, evenly golden. The onion is minced and then put the tomatoes into a ripe, seasoned with salt and fish sauce to taste. Then, you put the tofu in the island for 2-3 minutes to soak the spices, then turn off the heat.

Vegetarian soup

Seaweed tofu soup

Material: 200g young tofu, 10g dried seaweed, 70g mushroom, 1 carrot, mushroom and spices.

Making

• Step 1: Soak the dried seaweed in warm water until it blooms. Cut tofu square to taste, mushroom needles, mushrooms cut the roots and washed carrots peeled flowers.
• Step 2: Non-aromatic dried onions and a little cooking oil for the mushrooms sautéed through the same bowl of water to boil, continue to boil carrots, tofu and mushrooms to cook for about 5 minutes, then boil the seaweed for about 2 minutes to season seasoning then turn off the stove.

Mushroom and lotus seed soup

Material: 50g dried lotus seeds, 50g fresh shiitake mushrooms, 1 carrot, 1 piece of young tofu, coriander and spices.

Making

• Step 1: Dried lotus seeds soaked in water overnight and then washed and drained.
• Step 2: Wash carrot cut flowers cut 1cm, mushrooms washed to drain, young tofu cut into small pieces to taste. Cilantro washed.
• Step 3: Place the pot on the stove, let the water boil, take the lotus seeds to simmer for about 1 hour to soften, then add 1 teaspoon of seasoning powder and soup powder so that the broth is just eaten.
• Step 4: After that, add the shiitake mushrooms and carrots to the last boil, let the young tofu boil for 1 more minute and then season to taste the spices to taste.
• Step 5: Put the soup in a bowl to decorate with coriander, scallions so that it looks beautiful.