3 Vegetarian Meals Your Family Will Love

3 Vegetarian Meals Your Family Will Love

Try these delicious meatless dinners without losing any of the flavour.

Just because vegetarian cooking is free of meat, poultry and fish, that doesn’t mean it has to sacrifice taste. One of the best ways to incorporate vegetarian meals into your diet is to take simple, traditional classics and rework them to be meat-free.

Beyond all the health benefits, vegetarian cooking allows for creativity in the kitchen – you can play around with different foods, herbs and other seasonings to create appetizing dishes rather than relying on meat for flavour.

Check out these three veggie meals that are easy to make and oh, so tasty!

Recipe 1: Slow Cooker Macaroni with Four Cheeses
Have you ever met a kid who didn’t like mac ’n’ cheese? Try this slow cooker mac ’n’ cheese recipe that requires just 10 minutes of prep work and a couple hours of slow cooking. You’ll celebrate the best vat of mac and cheese (with tomatoes) ever, hands down. After just one warm helping, you’ll pledge to never go back to the boxed variety.

Recipe 2: Zucchini and Cheese Frittata
This egg dish is extremely light tasting but compact in texture. Because it’s baked in a skillet in the oven, there’s no runny cheese to deal with and no scrambled parts to make a mess on your stovetop. The best part of this meal? You can make it on a whim because you only need two staple ingredients.

Recipe 3: Thai Peanut Quinoa Bowl
Quinoa is a superfood that packs a serious protein punch and is super easy to prepare. So don’t be scared of the name! For this classic Thai-inspired dish, think – peanut lovers, unite! It’s full of colourful veggies and a special sauce that truly packs a flavour punch. Not to mention, it’s a gorgeous presentation.


1/2 pound elbow macaroni
2 tablespoons butter
2 tablespoons unbleached all-purpose flour
2 cups fat free evaporated milk, non-reconstituted
1/2 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 ounces reduced fat sharp cheddar, shredded
4 ounces Gruyere (not processed), shredded
8 ounces of diced tomatoes drained (about 1 1/2 cups)
4 ounces part-skim mozzarella, shredded
1/2 cup fresh breadcrumbs
1/2 ounce freshly grated Parmesan, about 2 tablespoons 


  1. Boil elbow macaroni about 5 minutes, until very al dente but cooked through. Rinse under cool water in a colander, drain thoroughly and set aside in large bowl
  2. Melt butter in a saucepan. Stir in flour. Cook stirring constantly for 3 minutes
  3. Add milk; stir until it boils
  4. Stir in Worcestershire sauce, dry mustard, salt and pepper. Turn off heat. Stir in cheddar and Gruyere cheeses until blended
  5. Add to pasta and stir to combine
  6. Lightly coat the interior of the ceramic pot of the slow cooker with cooking spray
  7. Add half the macaroni mixture. Spread drained tomatoes in a layer.
  8. Top with the mozzarella, then the remaining macaroni
  9. Combine the breadcrumbs and Parmesan. Sprinkle it over top
  10. Cover and turn unit on
  11. Set time to 5 hours on low setting

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1 cup shredded zucchini
1 teaspoon olive oil
3 eggs, beaten
1/4 teaspoon salt
1 cup shredded mozzarella cheese 


  1. Preheat oven to 350 F
  2. Shred zucchini
  3. In an 8-inch ovenproof skillet over medium heat, sauté zucchini in olive oil for 2 to 3 minutes
  4. Pour eggs over top and sprinkle with salt
  5. Cook until almost set, 6 to 7 minutes
  6. Sprinkle with cheese. Bake at 350 F for 4 to 5 minutes or until cheese is melted


750 mL (3 cups) cooked quinoa 

125 mL (1⁄2 cup) shredded carrot 

125 mL (1⁄2 cup) red bell pepper, cut into strips 

250 mL (1 cup) spinach, chopped 

125 mL (1⁄2 cup) broccoli florets, chopped 

2 green onions, finely chopped 

50 mL (1⁄4 cup) peanuts, chopped (optional)                       

For the dressing: 

30 mL (2 tablespoons) peanut butter 

30 mL (2 teaspoons) toasted sesame oil 

5 mL (1 teaspoon) brown rice vinegar 

Juice from half of a lime
5 mL (1 teaspoon) soy sauce
30-45 mL (2-3 tablespoons) of water as needed (to thin the dressing) 


  1. In a large bowl, add all salad ingredients (except for the broccoli and dressing)
  2. Steam the broccoli for 2 minutes (or 40 seconds in the microwave) and add to the salad bowl. Toss to combine
  3. In a separate bowl, combine the dressing ingredients
  4. Drizzle dressing over salad and toss to evenly distribute the dressing
  5. Serve immediately, or store in fridge and serve later. Enjoy!

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