Vegetarian Recipes

Types of Vegetarian Recipes

There are many tendencies within vegetarianism. The motivations that lead us to be vegetarians are varied and there are therefore many types. Well, here it is an overall information about the vegetarian recipes to know.

Types of Vegetarian Recipes

What they have in common all vegetarian diets is their rejection of the “meat” of animals, these birds, mammals, and fish. Thus, despite the fact that some people who consume fish themselves vegetarians, really wouldn’t be it, and can be called at most “semi-vegetarian”.

Traditionally settles for vegetarians the following classification depending on what products of animal origin to abstain to be called one or another manner:


There are vegetarians who abstain from any animal products, including milk, eggs or honey. The main motivation of vegans is respect for the other animals. Therefore, in so far as the products of animal origin implies the exploitation of animals, veganism is proposed as an attitude that promotes the release of other animals of this oppression. See what is veganism

Ovo Vegetarian

Those vegetarians who eat eggs, conversely to reject milk and products derived from milk.

Lacto vegetarian

Your diet includes milk, but not eggs.

Ovo-Lacto vegetarians

The variant of vegetarianism which includes in its diet eggs and dairy products?

In addition to this classification, there are many variations and trends related to the vegetarian diet. There are, among others, religious vegetarians, motivated by health vegetarians, vegetarians concerned mainly about the environment or those, primarily vegans, worried about animal rights.

Of course, this list is not it exhausted here, but we have named the most important types. Consider also that the motivations for being vegetarian can be diverse, combining several trends in one person and evolve over time.


Ratatouille recipe

A dish of vegetables scented with Provencal herbs which have its origin in Nice (France) and is very popular in the region Provence.

Ingredients (serves 4):

  • 3 carrots
    2 onions
    1 garlic clove
    2 Eggplant
    1 Zucchini
    2 tomatoes
    500 ml of tomato sauce
    Extra virgin olive oil
    Provencal herbs

Preparation of the recipe of ratatouille:

Peel the onions and carrots and grate them. Put them to cook in a pan with a drizzle of oil. When they are soft, Peel and chop the garlic clove and add it, give it a couple of turns and pour the tomato sauce. Kitchen set for 10-15 minutes.

Cut the eggplants and Zucchini into thin slices (half a centimeter about). Season Eggplant and let that they absorb some of the water. Pat dry and fry them briefly in a pan with oil. Also, fry the zucchini slices. Cut the tomatoes into slices.

Place carrot, onion, garlic and tomato sauce mixture in the bottom of a pie plate. It extends well. Place the slices of Eggplant, Zucchini and tomato sauce on forming rows.

Sprinkle with plenty of Provencal herbs. Season. Bake at 200 ° C for 30 minutes. Serve and garnish with parsley.


This dish is especially recommended for people with overweight, cholesterol, diabetes, constipation and liver problems. In addition, it is a recipe suitable for vegetarians and vegans.

Potato to the importance

Potatoes to the importance, a traditional dish from Castilla y León which is coated and fried potatoes and are later cooked with a sauce of garlic and saffron.

Ingredients (serves 4):

  • 800 g of potato
    3 eggs
    1 spring onion
    2 cloves of garlic
    100 ml of white wine
    extra virgin olive oil
    700 ml of broth

Preparation of the recipe of potato to the importance:

Peel the potatoes, cut into 1 cm slices approximately and season. Beat eggs in a bowl. It extends the flour on a plate. Pass the potatoes through beaten egg and flour. Fry them briefly in a pan with oil and drain on a plate lined with paper towel kitchen. Reserve.
Peel and cut up the garlic and crush them in a mortar. Add the Saffron threads and wine. Mix well.
Put a little oil in a pan. Chop the onion finely and put it to poach. Season. Add 1 tablespoon of flour and fry it briefly. Add the mixture and mix well. Place the potatoes and cover them the broth. Cook over low heat for 15-16 minutes, stir occasionally. Hone salt. Sprinkle with chopped parsley and serve.


Seitan with mushroom sauce recipe

Vegetables of seitan with cheese and Zucchini breaded and cooked in the pan. To accompany, mushrooms with the shallots sauce, wine cream, and white.
Ingredients (serves 2):

for seitan:
1 kg of white flour
a glass of soy sauce
750 ml – 1 l of water
for the 1 piece of cow raclette cheese librito:

1 Zucchini
1 shallot
6-8 mushrooms
2 eggs
1 cup of cream
1 cup of white wine
olive oil
development of the recipe books of seitan with mushrooms sauce :

To make seitan, put in a bowl the flour with water and a pinch of salt. Mix well and then knead with your hands until you obtain a homogeneous ball.
Wash the mass under the tap or in a bowl until you release all the starch and is only gluten. Continue until the water runs clean.
Baked seitan in a pot with plenty of water and sauce of soybean for 1 hour approximately.
For the sauce, finely chop pochala in a pan with olive oil and shallot. Add the chopped mushrooms. Pour a splash of white wine and let it reduce.
Add the cream, season it, add a pinch of grated nutmeg and continue cooking for 5 to 10 minutes more. Crush, strain, and returns to put it over low heat to keep you warm.
Cut the seitan into thin fillets. Put a layer of Zucchini and a piece of cheese between two pieces of seitan. Pass them through egg and FRY in a pan with hot oil. Drain on absorbent kitchen paper.
Filet the booklets and cover them with sauce. Garnish with a few leaves of thyme.