3 Delicious Vegetarian Meals for your Dinner Table

3 Delicious Vegetarian Meals for your Dinner Table

3 Delicious Vegetarian Meals for your Dinner Table

Vegetarianism is for sure on the rise. In fact, in 2018 a survey conducted by Dalhousie University, led by Canadian researcher Sylvain Charlebois, found that 9.4% of Canadian adults considered themselves vegetarians. Whether you just want to reduce your average weekly meat consumption, or you simply don’t eat meat, here are 3 delicious vegetarian dinner table ideas!

Crunchy Thai Peanut and Quinoa Salad (vegan/vegetarian)

This Thai-flavoured salad is comprised of carrots, sugar snap peas, quinoa, and tossed in a peanut sauce.
¾ cup uncooked quinoa
1 ½ cup water
2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced sugar snap peas
½ cup chopped cilantro
¼ cup thinly sliced green onion
¼ cup chopped roasted and salted peanuts to dress
Peanut Sauce:
¼ cup smooth peanut butter
1 tablespoon of soy sauce
1 tablespoon maple or honey
1 teaspoon grated fresh ginger
1/2 lime
Pinch of red pepper flakes


  1. Cook the quinoa in a fine mesh colander. Combine the rinsed quinoa and 1 ½ cup water and bring the mixture to boil over medium heat. Allow to simmer until absorbed and then cover the pot and allow to rest
  2. Peanut sauce: Whisk together the peanut butter and soy until smooth Add the remaining ingredients and whisk. Make sure it is smooth (microwave if it doesn’t seem smooth enough to whisk into the salad yet.
  3. In a serving bowl combine the cooked quinoa, shredded cabbage, carrot, peas, cilantro, and green onion and then pour in the peanut sauce. Add salt to taste. Add peanuts to garnish.

Homemade Tagliatelle with Brown Butter and Butternut Squash (vegetarian)

A perfect carby vegetarian dish as we approach fall!

1 batch tagliatelle, or a pound of fresh pasta
1 small butternut squash, peeled, seeded and diced to ½ inch cubes
3-4 medium-large shallots, peeled and diced
2 tbsp olive oil
1 cup heavy cream
1 tablespoon minced sage
3 tablespoons of unsalted butter
Salt and pepper
Crumbled Gorgonzola and chopped parsley to garnish

  1. Preheat the oven to 400 degrees F. Toss in the cubed squash and shallots to olive oil and season generously with salt and pepper and spread on a baking sheet. Roast on the middle rack for 45 minutes/1 hour whilst flipping the squash a few times until caramelized.
  2. Transfer ½ of the squash (the other half aside) and all of the shallots to a food processor, along with heavy cream and pulse until smooth. Hot water can be added if this is still thick. Set this aside.
  3. Bring a large pot of salted water to boil and cook the fresh pasta for 4-5 minutes until al dente.
  4. In a large skillet over a medium-high heat proceed to melt the butter and cook for a few minutes until it starts to brown. Add the sage and fry for about a minute stirring until the butter is an amber brown and sage is fragrant. Reduce the heat and whisk the squash puree to combine the browned butter.
  5. When the pasta is cooked, transfer directly from water to the skillet with the squash sauce and toss to combine. If your sauce seems thick or clump add the pasta water by small amounts until it has evenly coated the pasta. Toss in the reserved cubed squash, and transfer to individual serving bowls and top with gorgonzola cheese and fresh parsley.

Beer mac n cheese (vegetarian)

50g butter
2 garlic cloves, grated
50g spinach
500ml milk
250 pale ale
220g macaroni
100g cheddar, grated
200g mozzarella, grated

1. Heat the grill to its highest setting and in a casserole dish, or metal frying pan, melt the butter and fry the garlic for a couple of mins. Add the spinach and cook until it wilts. Pour in the milk and beer to bring to a gentle bubble then add the macaroni and stir for around 20 mins intermittently until the pasta is cooked and covered in sauce.
2. Stir in the cheddar and half of the mozzarella and when it starts to melt, sprinkle the remaining mozzarella cheese on top. Place in the oven for about 10 mins or until browned on top.