Explore 5 Easy Vegetarian Recipes
For those looking for a tasty main dish with a healthy twist, Vegetables à Brás delves into the world of vegetarian cuisine. These recipes offer a delightful blend of creativity and nutritional goodness, whether you’re not a vegetable lover or a dedicated plant-based enthusiast.
The inherent versatility of vegetables opens up a myriad of culinary possibilities. They can be used on their own or in combination with other vibrant produce. Inspired by classic recipes like the beloved Bacalhau à Brás, the culinary landscape has evolved to include innovative variations, including delicious Vegetables à Brás. While the base remains consistent, the possible combinations are vast and varied, offering something for all tastes.
Navigating this never-ending world of creativity allows for an exciting exploration of vegetarian cuisine. Adding a contemporary twist to traditional recipes, such as vegetables a brás, not only celebrates the rich tapestry of aromas but also caters to a wide range of culinary preferences. The art lies in the selection of ingredients and the harmonious blending of flavors to provide a delicious and nutritious experience for all.
Tofu with Vegetables à Brás
Experience the flavors of Portugal in your kitchen with our Tofu with Vegetables à Brás recipe. A vegan delight that’s as nutritious as it is flavorful!
Servings: 4
Calories: 186kcal
Ingredients
- 9 oz tofu cut into thin strips
- 1 large onion thinly slised
- 2 cloves garlic chopped
- 1 bay leaf
- 1 tbsp olive oli or 3 to 4 cubes of homemade vegetable stock
- 2 medium carrots grated
- 1 medium zucchini grated
- ½ red bell pepper grated, optional
- ⅖ of (small) packed of French fries in the original recipe Batata palha
- salt, pepper and chopped parsley to taste
Instructions
- Put the onion, garlic, bay leaf, and olive oil in a large saucepan and cook over low heat until the onion has softened.
- Then add the tofu, season with pepper and a little salt, and cook over low heat for about 10 minutes to bring out the flavors.
- Add the remaining vegetables and let them soften and lose their water
- Then add the fried potatoes and mix well until softened.
- Add the chopped parsley, adjust the seasoning and it’s ready to serve.
Mushroom and Sweet Potato a Brás
A delightful fusion of flavors, our Mushroom and Sweet Potato a Brás recipe is a perfect blend of sweet and savory. The recipe features mushrooms and sweet potatoes cooked to perfection and combined with a variety of spices to create a delicious dish that's sure to impress.
Servings: 4
Calories: 128kcal
Ingredients
- 3.5 oz mushrooms
- 1 sweet potato
- 3 eggs
- 1 bay leaf
- 1 clove garlic
- ½ zucchini
- ¼ stalk leek
- 1 tbsp olive oil
- parsley and cayene pepper to taste
Instructions
- Start by washing all the vegetables and cleaning the mushrooms.
- Then, using a mandoline, cut the leek and mushrooms into thick slices and the sweet potato and zucchini into thin sticks.
- Heat a pan over low heat with the olive oil and the crushed garlic clove.
- Add the sweet potato and bay leaf, cover, and cook until the potato has softened.
- Then add the leek, zucchini, and mushrooms and cook over low heat until cooked to your liking.
- Meanwhile, in a separate bowl, beat the eggs. Add the chopped parsley and cayenne pepper (optional).
- Then fold the beaten eggs into the vegetable mixture, let it cook a little, and serve.
Legumes à Brás
Legumes à Brás is a vegetarian take on the traditional Portuguese dish Bacalhau à Brás. Packed with nutritious vegetables and bursting with flavors, it’s a delightful meal that brings the taste of Portugal to your table.
Servings: 4
Calories: 98kcal
Ingredients
- 1 lb. zucchini
- 7 oz carrots
- 10 oz leeks
- 1 onion
- 2 cloves garlic
- 14 oz straw potatoes optional
- zero-oil grilled peppers to taste
- sliced black olives and chopped parsley to taste
- balsamic vinegar cream for garnish
- olive oil to taste
- salt and pepper to taste
Instructions
- Start by grating the zucchini, add a little salt, and leave to drain.
- Cut the onion and leek into half-moons and chop the garlic. Cut the peppers into strips and grate the carrot.
- In a bowl, beat the eggs with the chopped parsley.
- Separately, put the olive oil in a pan and sauté the onion, garlic, and peppers.
- When the onion is soft, add the leek and carrot.
- Squeeze the zucchini (to remove excess moisture) and add it to the other vegetables. Mix everything and let it cook for a few minutes until the vegetables are tender. If you're using straw potatoes, add them to the mixture.
- Season with salt and pepper according to your taste.
- Make a well in the center of the vegetables and pour the beaten eggs over them. Allow the eggs to set slightly, stirring gently to incorporate them into the vegetables.
- Continue cooking until the eggs are fully cooked and everything is well combined. Be careful not to overcook the eggs; they should be creamy.
- Once everything is cooked through, remove the pan from heat. Sprinkle sliced black olives and additional chopped parsley over the dish.
- Drizzle balsamic vinegar cream over the top for added flavor.
- Serve the vegetables à Brás hot, either on its own or accompanied by your favorite side dish.
Mushrooms à Brás
This Portuguese-inspired recipe weaves together chestnut mushrooms, leeks, and crispy straw potatoes in a golden embrace of turmeric-infused eggs. A feast for the senses and a celebration of flavors!
Servings: 13
Calories: 325kcal
Ingredients
- 1 ½ lb. of chestnut mushrooms
- 2 leeks choped
- 10 oz straw potatoes
- 7 eggs
- 1 bunch of parsley chopped
- 4 tbsp olive oil
- salt, pepper, and turmeric to taste
- olives for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Sauté chopped leeks until reduced, then add sliced mushrooms.
- Season with salt and pepper. Cook until mushrooms are cooked and "dry."
- In a bowl, beat eggs and season with turmeric, salt, and pepper.
- Lower the heat and add straw potatoes to the mushroom mixture. Mix well.
- Pour the beaten eggs over the mixture, stirring gradually to coat evenly.
- Maintain low heat to prevent overcooking; residual heat will finish cooking the eggs.
- Once the eggs are cooked, add chopped parsley and mix.
- Serve the Mushroom à Brás with olives as a garnish.
Leek and Carrot à Brás
Bring a taste of Portugal to your table with our Leek and Carrot à Brás recipe. It’s a flavorful fusion of leeks, carrots, and olives that’s sure to delight your taste buds.
Servings: 4
Calories: 154kcal
Ingredients
- 4 eggs
- 3 cloves of garlic
- 2 onions
- 14 oz leeks
- 4 carrots
- black olives and cherry tomatoes. to taste
- olive oil to taste
- parsley, salt and pepper to taste
Instructions
- First, cut the onions into half-moons, chop the garlic, and slice the olives and leeks.
- Heat a pan or wok with the olive oil add the onions, garlic, olives, and leeks, and cook for a few minutes until the vegetables are soft.
- Season with salt and pepper.
- Meanwhile, grate the carrot and chop the parsley.
- Separately, beat the eggs in a bowl and add the parsley.
- Add the grated carrot to the vegetable mixture, stir, and cook for 2-3 minutes.
- Then add the beaten eggs and parsley and mix until cooked.
- Serve garnished with black olives and cherry tomatoes.
- Enjoy your cooking!
