Perfect cooking for two: 5 best vegetarian recipes in our handy dinner guide. Save time with fresh ideas that impress. Grab your apron today.Cooking as a couple is such a beautiful and intimate thing to share. There’s not much in life that couples do together that is as organic and life-giving as good food at home. On top of that, vegetarian food offers a wonderful variety of options for delicious and filling meals.In this article, we are sharing not only 5 fantastic vegetarian recipes that are perfect for couples but also a simple easy dinner guide with deep culinary tips so you can apply it to all your favorite recipes as well. We will cover storage, preparation, and all the little details that turn a good recipe into a great one.
The Philosophy of Cooking for Two
Cooking for one or two requires a bit of finesse. You want to cook food that is both filling and satisfying but without too many leftovers that will go to waste. As much as you might love some leftovers, it isn’t fun to eat the same sad, reheated dinner for three days.
What this means is that everything you cook needs to be full of layers of flavor. Here’s a little “secret” for successful dinners for two: Use the word “Contrast.” You will need contrast in textures (think crunchy vs creamy) and contrast in flavors (think acidic vs savory). We’ll touch on this a lot in these recipes.
Lastly, when you cook for two, you can buy higher quality products and smaller quantities. After all, you only need half of a stick of butter or one whole shallot (not a whole bulb of garlic). You can spend a little more money on the good stuff (high-quality extra virgin olive oil, organic herbs) and it’s not going to hurt your budget since you are only buying a little bit at a time.
- Creamy Mushroom & Spinach Pasta
The ultimate comfort food for vegetarians, mushroom is one of the few ingredients that vegetarians are willing to fight over at a dinner party (or at least throw dramatic looks in each other’s direction). Mushroom has an “Umami” flavor, a savory taste that most people only think of when they think of meat.
Ingredients
For the Pasta
- 250g of high-quality Pasta. I recommend Penne or Tagliatelle, as they better catch the sauce
- 200g of Mushrooms. I use different types: Button, Cremini, and Portobello for a richer flavor
- Two large handfuls of fresh Baby Spinach.
- 4 cloves of Garlic, smashed and minced.
- 1 small Shallot, finely diced.
- 3/4 cup of Heavy Cream (or double cream if you like it really rich)
- 2 tbsp Butter
- Splash of dry white wine (optional)
- 1/4 cup of grated Parmesan cheese
Seasoning: Sea salt, freshly cracked black pepper, and a pinch of Nutmeg.
Method
Prepare the Pasta
Bring a large pot of water to boil. Add a good amount of salt to the water (it should taste as salty as the sea). Once the water is boiling, add the pasta and cook until al dente (firm to the bite). Pro Tip: Before draining, save half a cup of the starchy pasta water!
Saute the Aromatics
In a wide skillet, melt the butter on medium heat. Add the shallots and sauté until translucent. Add the garlic and cook for 30 seconds (don’t let it burn, or it will become bitter).
Cook the Mushrooms
Turn the heat up to medium-high. Add the mushrooms. Tip: Don’t salt the mushrooms immediately. They will release their water and will steam in the butter rather than caramelize in the pan. Salt them only when they are brown and have stopped releasing water. Add salt and pepper.
Deglaze and Cream
Optional: Splash in a bit of wine and scrape the bottom of the pan with a wooden spoon to get all the brown bits off the pan. Once the wine has evaporated, add the cream and the pinch of nutmeg. Let simmer on medium heat until it begins to thicken.
Add the Spinach and Combine
Add the spinach to the sauce and mix to wilt the spinach leaves. Add the cooked pasta and half of the Parmesan cheese. If the sauce is overly thick, loosen it up with some pasta water. The starch in the pasta water helps the sauce stick to the noodles. Serve in warm bowls with an extra crack of pepper.
2. Sweet Potato & Chickpea Curry
Spiced Sweet Potato and Chickpea Curry Finished with Lime
Nutrition dense and filling as well as a perfect power source for days when you feel like you could eat an entire horse (or a cow).
Ingredients
- One large Sweet Potato, peeled and cut into 1-inch cubes
- One can (400g) of Chickpeas, rinsed and drained
- One red onion, sliced
- One tbsp of Ginger-Garlic paste (homemade or store-bought)
- One tbsp of mild Curry Powder
- 1/2 tsp Turmeric
- 1/2 tsp Cumin seeds
- 1/4 tsp Chili flakes (add extra for more heat)
- One can (400ml) of full-fat Coconut Milk
- 1/2 cup of Vegetable stock
- Juice of half a Lime
- Handful of fresh Cilantro (Coriander)
Seasoning: Sea salt
Method
Toast the Spices
In a heavy-bottomed pot, heat some oil on medium heat. Add the cumin seeds and let them crackle for a few seconds. This “blooms” the spice and awakens the flavor.
Build the Foundation
Add the onions and cook until soft and translucent, with golden brown edges. Add the ginger-garlic paste and the dry spices. Your kitchen should be filled with an amazing aroma by this point.
The Simmer
Add the sweet potato cubes and stir to coat them in the spice paste. Combine the coconut milk and stock in the pot. Once boiling, lower the heat. Cover and simmer for 15-20 minutes.
Add the Chickpeas
When the potatoes are fork-tender, add the chickpeas. Let them sit for 5 minutes so they soak up the curry flavor.
Final Touches
Turn off the heat. Stir in the lime juice (the acidity will balance the richness of the coconut milk). Garnish heavily with cilantro. Serve alongside Basmati rice or warm naan.
3. Paneer & Veggie Stir-Fry 
Colorful Bell Pepper, Broccoli, and Pan-Seared Paneer Stir-Fry
It’s all about “Mise en place,” the French culinary phrase that translates to “have everything ready.” Stir-fries have a lot of ingredients and need to be cooked at a very high heat, so you need to be prepared.
Ingredients
- 250g Paneer (Indian cottage cheese) or Extra-firm Tofu
- 1 Red Bell Pepper
- 1 cup of Broccoli florets
- 1 large Carrot, cut into matchsticks
- 3 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Honey or Brown Sugar
- 1 tsp Sesame Oil
- 1 tsp grated Ginger
- Garnish with toasted sesame seeds and sliced green onions.
Seasoning: Sea salt
Method
Crisp the Paneer or Tofu
Cut your paneer or tofu into cubes and pat them dry with paper towels. Add oil to a wok or large pan and bring it to heat. Fry the paneer or tofu until every side is crispy and golden brown. Remove from the wok and set aside.
High Heat Vegetables
Make sure your pan is smoking hot. Add a little more oil and toss in the broccoli and carrots. Stir-fry for 2 minutes. Add the bell peppers last, as they will cook the fastest. You are aiming for “tender crisp” with all the vegetables: still crunchy with some bite but bright in color.
The Glaze
Mix the soy sauce, rice vinegar, honey, sesame oil, and ginger in a bowl.
Assembly
Add the paneer or tofu back to the wok with the veggies. Pour the sauce over everything. Watch as the sauce bubbles up and binds to the ingredients, creating a beautiful, lustrous glaze.
Serve
- Spiced Red Lentil Soup (Dal-Style) with Herb-Butter Toast
A Beautiful Red Lentil Soup with Toast & Butter on the Side
Simple but deeply satisfying.
Ingredients
- One cup of Red Lentils (Red lentils cook faster and break down faster than the green ones)
- One Onion
- Two cloves Garlic
- One tsp Turmeric
- One tsp ground Coriander
- Four cups Vegetable broth
- One can of crushed tomatoes for acidity and body
- Sourdough bread slices
- Two tbsp butter
- Dried oregano
Seasoning: Sea salt
Method
Saute & Soften
Cook the onions and garlic in a pot with some olive oil until soft. Add the turmeric and coriander, stirring for a minute.
Boil
Add the lentils, tomatoes, and broth. Bring to a boil and then cook on low for 25 minutes. The red lentils will begin to dissolve and this is exactly what you want to happen.
Texture
Use an immersion blender to half-blend the soup (or you can skip this step, it’s up to you). Leave some chunks of the lentils for texture or blend it completely for a silky texture.
The Toast
Butter your sourdough and sprinkle some dried oregano on it. Toast it in a pan until golden brown and crunchy.
Plating
Ladle the soup into deep bowls. Drizzle a little olive oil on top and serve with the toast.
- Mediterranean Vegetable Quesadillas
I love Mediterranean food, but this dish is Mexican through and through (even if we are putting feta in there, shut up).
Ingredients
- Four medium Flour Tortillas
- One cup of shredded Mozzarella (it will glue everything together)
- 1/2 cup crumbled Feta
- 1/2 cup sauteed Zucchini slices
- 1/4 cup Sun-dried tomatoes
- Greek yogurt mixed with lemon juice and garlic to dip
Seasoning: Sea salt
Method
The Grill
Heat a flat skillet on medium heat. Place the quesadilla in the pan. Squish down with a spatula. Cook for 3 minutes per side, until the cheese is oozing and the tortilla spotted brown.
Slice and Serve
Cut into quarters with a pizza cutter. Serve with the garlicky yogurt for a refreshing contrast.
The Secret to Mastering Vegetarian Cooking
To be honest, if you understand this one secret, you are almost guaranteed to nail every vegetarian recipe you try. Before you serve a dish, go through this Flavor Profile check.
Is there enough salt? Salt doesn’t just make things salty, it wakes up the flavors of the vegetables.
Does it need acid? If it tastes “flat,” add a squeeze of lemon or a splash of vinegar. This is the most common mistake home cooks make.
Is there a crunch? If a dish is soft (soup, curry, the soup), serve it with something crunchy (toast, raw garnish).
FAQ - Professional Tips for Your Dinner
Q: How do I make sure my tofu or paneer doesn’t stick to the pan? A: Heat and patience. Make sure the oil is hot before you add the protein. When you do add it, do not touch it for at least 2 minutes. It will release from the pan by itself when a crust has formed.
Q: Can I prepare meals for the week? A: The curry and the lentil soup are perfect for meal prepping. In fact, these two dishes taste even better the next day, once the spices have had a chance to settle. The stir-fry and the pasta are best eaten right after cooking.
Q: What are the best vegetarian sources of protein for these meals? A: In this guide, we have used Chickpeas, Lentils, Paneer, and Cheese. You can also top the stir-fry with some nuts like cashews or sprinkle the soup with some hemp seeds for an extra protein punch.
Conclusion
Cooking as a couple is one of the most intimate things two people can share together. When you are cooking for each other, you’re doing so much more than preparing a meal. You’re exchanging time, care, and love in the most simple, natural, and basic way. Adding vegetarian meals to the mix opens a whole new world of vibrant colors and exotic ingredients. Vegetarian food is the gateway to a world of flavors you’ve never tasted before and won’t look back.
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