Cook quick vegetarian recipes

Have you been looking for wholesome and fast to cook quick vegetarian recipes? Most vegetarian recipes are oily and consist of unhealthy ingredients. If you are looking for delicious and wholesome vegan recipes, then I am sure you'd benefit a whole lot from the two quick vegetarian recipes below. They come with a excellent Asian taste as well. Go ahead and give it a try to appreciate them with your family and close friends.

Stir-Fried Vegetarian Rice Vermicelli
Serves 4-6

7 starch, four ½ meat, three vegetable, 1 ½ fat
Protein 76g
Fat 36g
Carbohydrate 164g
Total Calories 1280

150g rice vermicelli (soaked and drained)
1 small can (120g) braised gluten (mock abalone or duck)
2 eggs (lightly beaten)

one tsp sesame oil
4 cloves garlic
five black mushrooms (soaked and shredded)
2 cups cabbage (finely shredded)
2 cups French beans (finely shredded)
2 carrots (finely shredded)
4 cups beansprouts (tailed)
2 Tbsp light soya sauce or fish sauce
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Salt and pepper to taste

Chopped parsley
three limes (halved)
3 clean chilies (reduce into rings)

Soak vermicelli in warm water (not hot) until soft, drain thoroughly. Cook beaten eggs inside a lightly oiled omellete pan, remove and shred thinly, set apart.

Heat sesame essential oil inside a non-stick wok till smoke types, add garlic and rouse fry until fragrant. Include mushrooms, carrots, cabbage and French beans, one lot at a time, and stir fry until soft and dry. Stir in vermicelli and fry for an additional couple of mins.

Lastly rouse in beansprouts, gluten, seasoning and make briefly. Dish into a large serving plate and garnish with shredded egg, parsley, limes and chilies.

Vegetarian claypot
Serves 4-6

five meat, four vegetable, one ½ fat, ¼ sugar
Protein 65g
Fat 39g
Carbohydrate 65g
Total Calories 860

2 items firm beancurd (reduce into little items)
8 Chinese mushrooms (soaked and squeezed dry)
12 pieces white fungus (soaked and drained)
one carrot (sliced)
one cup snow peas
2 cups Chinese cabbage (reduce into bite sizes)
one can straw mushrooms (drained)
1 can young corn (drained)
1 small can (150g) braised gluten
one Tbsp sesame oil
3 slices ginger
2 cloves garlic (crused)
2 tsp fermented beancurd
two Tbsp oyster sauce
Dash of pepper
1 tsp sugar
two tsp cornstarch mixed with 1 ½ cup stock

Brown beancurd in a shallow pan with some essential oil, arranged aside. Blanch ready veggies briefly in boiling salted water and set apart to drain.

Heat sesame essential oil inside a wok or claypot and stir-fry onion and ginger on medium heat till fragrant. Next add the oyster sauce, fermented beancurb and sugar, then rouse fry for another 2 -3 mins. Stir vegetables into the sauce well prior to adding beancurd and gluten. Pour in cornstarch mixture, and permit veggies to simmer covered on low heat for about five mins or until veggies are tender. Remove immediately.