Preparing dinner in the oven is a practical way to save time without giving up a tasty and balanced meal. While the ingredients are baking, you can perform other tasks, as well as reducing the need to stir pans during preparation.

If you’re looking for simple options to change your menu, check out these easy vegetarian recipes to make in the oven!

Ingredients

Cashew nut cream

• 1 cup of raw cashew nuts, soaked for 4 hours
• 1/4 cup vegetable milk
• 1 tablespoon nutritional yeast
• 1 teaspoon of lemon juice
• 1 pinch of turmeric
• Salt to taste

Vegetables

• 700 g the potato cut into medium cubes
• 12 Paris mushrooms
• 200 g cherry tomatoes cut in half
• 1 red pepper cut into large cubes
• 2 tablespoons olive oil
• 2 cloves of garlic, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and ground black pepper to taste

Preparation mode

Cashew nut cream

Place the soaked cashew nuts, vegetable milk, nutritional yeast, lemon juice, turmeric and salt in a blender. Beat for about 2 minutes, until you obtain a thick, smooth and homogeneous cream.

Vegetables

Using a small spoon or pastry bag, fill the cavity of each mushroom with small portions of cashew cream. Line a rectangular baking tray with baking paper. In a large container, mix the potato with the olive oil, garlic, thyme, oregano, salt and black pepper until all the pieces are well coated with the seasoning.

Spread the potato on the baking tray in a single layer and place in the preheated oven at 200°C for approximately 20 minutes. Distribute the stuffed mushrooms, cherry tomatoes and pepper cubes. Place back in the oven for about 20 to 25 minutes, until the potato is golden on the outside and soft on the inside. Serve then.

Ingredients

Kebab

• 2 cups of tea chickpea cooked and drained
• 1 cup of wheat tea for hydrated and well-squeezed kibbeh
• 1 chopped onion
• 2 cloves of garlic, chopped
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
• 1 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons of oat flour
• 2 tablespoons olive oil
• Salt and ground black pepper to taste
• Oil for greasing

Hummus

• 1 1/2 cup cooked chickpeas
• 2 tablespoons of tahini
• 1 clove of garlic
• Juice of 1 lemon
• 2 tablespoons olive oil
• 3 to 5 tablespoons of ice water
• Salt to taste

Preparation mode

Kebab

Place the chickpeas in the processor and pulse a few times until you obtain a grainy mass, without turning it into puree. Then, transfer to a container and mix the hydrated kebab wheat, onion, garlic, mint, parsley, cumin, paprika, oat flour, olive oil, salt and black pepper.

Mix well until a firm, moldable dough forms. If necessary, add a little more oat flour. Then, shape the kibbehs. Arrange them on a baking tray greased with olive oil. Bake in a preheated oven at 200°C for around 30 to 35 minutes, turning them halfway through.

Hummus

Place the chickpeas, tahini, garlic, lemon juice, olive oil and salt in a food processor or blender. Beat, adding the ice water little by little, until you obtain a very smooth, thick and silky cream. Serve the kibbeh with the hummus.

Ingredients

• 3 cups of cooked cauliflower
• 300 g the tofu firm
• 1/2 cup vegetable milk
• 1/3 cup chickpea flour
• 1 tablespoon olive oil
• 2 tablespoons chopped chives
• 1 tablespoon chopped parsley
• Oil for greasing
• 1 teaspoon of chemical baking powder
• 1 teaspoon nutritional yeast
• Salt, ground nutmeg and ground black pepper to taste

Preparation mode

In a container, roughly mash the cauliflower and set aside. Then, in a blender or processor, blend the tofu, vegetable milk, chickpea flour, olive oil, nutritional yeast, salt, nutmeg and black pepper until obtaining a homogeneous cream.

Transfer the cream to a container and add the cauliflower, chives and parsley. Mix gently and, finally, add the chemical yeast, stirring just until incorporated. Pour the preparation into a refractory greased with olive oil and level the surface. Bake in a preheated oven at 180°C for approximately 35 to 40 minutes, or until it is firm in the center and the surface is lightly golden. Remove from the oven, let it rest for about 5 minutes and then serve.