Are you a Muslim and looking for halal Vegetarian meals? Don’t fret! This article has explored different recipes that are halal and fit for vegetarians. So, check out these halal Vegetarian-friendly recipes below.
1. Easy Vegetarian Omelet
Preparation Time: 7 minutes
Cooking Time: 7 minutes
Serving size: 2
Ingredients
- 1 tablespoon olive oil
- ½ medium-sized onion, diced
- ½ small red bell pepper, diced
- 1 tablespoon butter
- ½ green bell pepper, diced
- ½ yellow bell pepper, diced
- 4 large eggs
- Cheese dashes (optional)
- Salt and pepper
Directions
- Crack the eggs into a bowl and beat with a fork or a whisk.
- Place a nonstick pan over medium heat and add the olive oil.
- Pour in the onions and sauté for 4 minutes.
- Pour in the diced peppers and cook for 2 minutes. Reduce the heat.
- Pack the onions and peppers out of the oil and pour into the beaten eggs. Mix and add the Spinach.
- Place the butter into the skillet and add the egg mixture. Sprinkle a dash of salt and pepper.
- Tilt the pan and flip the omelet to ensure it’s well-cooked.
- Add the cheese and let it melt.
- Ensure that the vegetable omelet is entirely cooked, and the eggs are solid.
- Serve with toast and enjoy.
2. Vegetarian-friendly Chickpea Tomato Curry
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serving size: 6
Ingredients
- 1 teaspoon salt
- 2 small onions, diced
- 1 teaspoon turmeric
- 4 cloves garlic
- ½ teaspoon chilli powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 tablespoon growing cumin
- 1 teaspoon garam Masala
- 1 tablespoon ground coriander
- 880g tinned Chickpeas
- 880g tomatoes (canned)
- 2 tbsp olive oil
Directions
- Heat a pan over Medium to high heat.
- Add in the olive oil. Chop the garlic and pour it inside. Add in the onion and stir.
- Sure, for about 4 minutes. Pour in the chili powder, salt, turmeric, cumin, coriander, and paprika.
- Stir and add in the chickpeas.
- Pour in the tomatoes without draining. Cover and leave to simmer for 20–25 minutes.
- Stir and add the garam Masala.
- Leave to simmer for another 5–10 minutes.
- Serve and enjoy.
3. Prawn and vegetable curry
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serving size: 4
Ingredients
- 1 medium-sized onion, sliced
- 140ml coconut cream, canned
- 3 chopped garlic cloves
- Salt and ground black pepper
- 2 tbsp curry paste
- 1 cup chopped tomatoes (canned)
- 200g sliced carrots
- 1 ¼ cup vegetable stock
- 200g green beans, chop into smaller lengths
- 200g raw prawns, peeled and drained
- 2 tbsp coriander leaves, chopped
- 200g cauliflower, cut into florets
- 200g Medium-sized potatoes, scrubbed
Directions
- Boil a few cups of water into a pan and add salt. Pour in the potatoes and cook for about 10 minutes. Drain and leave aside.
- Get another pan and heat the oil. Gently pour in the onion and fry for about 5 minutes.
- Add the garlic and curry paste and cook for another 2 minutes.
- Pour in the coconut cream and add the tomatoes. Leave to simmer for about 3 minutes.
- Add the vegetable stock, cauliflower, and carrots, cover, and let it simmer for 15 minutes.
- Pour in the beans and potatoes. Cook for another 6-8 minutes. Add the prawns and leave to simmer for 2-3 minutes or till they’re pink.
- Season to your desired taste, add in the coriander, and serve.
4. Tomato and Avocado Salsa
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serving size: 6
Ingredients
- 492g sliced Tomatoes
- 3 minced garlic cloves
- 25g fresh cilantro, chopped
- 6g salt
- 40g red onion, chopped
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 minced jalapeno pepper
- 1 peeled and diced avocado
- 1 peeled and diced mango flesh
Directions
- Mix mango, tomatoes, chili, coriander, garlic, and avocado in a bowl.
- Add the lime juice, red onion, olive oil, and salt.
- Refrigerate for about 30 minutes to blend the flavors.
- Serve and enjoy
5. Tofu scramble
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serving size: 4
Ingredients
- Salt to taste
- ⅛ tsp turmeric
- 2 tbsp yeast flakes
- 2 tbsp chicken seasoning
- 2 tsp olive oil, divided-use
- 14-ounces firm tofu
- 1 minced garlic clove
- ¼ chopped red bell pepper
- ½ medium-sized red onion, chopped
Directions
- Get a skillet and add about 1 tbsp olive oil. Place over medium-high heat and sauté for about a minute. Set aside.
- Crumble the tofu in a dish, add 1 tsp olive oil in a pan, and fry the tofu – under medium heat.
- Stir till the tofu is firm around the edges. Add the pepper mixture to the tofu and serve hot.
6. Easy Pancakes
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serving size: 4
Ingredients
- ¼ tsp salt
- 60g butter/margarine
- 70g sugar
- 300g Self Raising flour
- ¼ teaspoon baking powder
- 440ml milk
- 2 tsp halal vanilla extract
- 2 tbsp butter, melted
- 1 large egg
Directions
- Combine the sugar, flour, salt, and baking powder in a bowl.
- Get another bowl and lightly mix the egg, vanilla extract, milk, and melted butter.
- Pour the dry mixture into the egg mix and slowly combine.
- Whisk till the batter is ready and set aside.
- Place a nonstick pan on medium heat with a little bigger. Once the butter has melted, gently place the batter in batches.
- Ensure each of the pancakes isn’t too close to the other
- Flip the pancakes when you notice bubbles on the top. Cook till they’re golden.
- Repeat the process until the batter finishes. Serve with any syrup or topping of your choice.
7. Tomato and Spinach Wrap
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serving size: 4
Ingredients
- 1 small chopped onion
- 3 chopped garlic cloves
- 2 tbsp olive oil
- 1 tsp ground cumin
- 2 tbsp chilli powder
- 300g spinach leaves, chopped
- 4 four tortillas
- 4 large tomatoes
- 1 ripe, peeled and sliced avocado
- 4 tbsp sour cream
- 4 tbsp salsa
- 420g kidney beans, drained (canned)
Directions
- Get a frying pan and heat oil on medium-high heat.
- Fry the onion and garlic gently for 5 minutes until it’s soft.
- Add the chili powder and cumin and cook for a minute.
- Pour in the kidney beans, salt, and tomatoes. Leave to simmer for 20 minutes; add Spinach and cook for five more minutes.
- Warm the tortillas according to the package instructions.
- Spread ¼ of the bean mixture onto the middle of each tortilla and fold.
- Garnish with sour cream, salsa, and avocado to serve.
8. Cheese with Spinach and leeks
Preparation Time: 30 minutes
Cooking Time: 1 hour 10 minutes
Serving size: 12
Ingredients
- 2 minced garlic cloves
- 1 tbsp olive oil
- 700g Spinach (two bunches)
- 2 medium-sized red capsicums
- 1 tsp curry powder
- ¾ tsp black pepper
- 5 large eggs
- 1 cup grated mozzarella cheese
- 1 ½ tsp salt
- 1 cup milk
- 2 medium-sized leeks, cut and rinsed
Directions
- Preheat your oven to 180°C.
- Lightly coat a loaf pan with cooking spray and line with wax paper.
- Coat the paper with cooking spray.
- Heat oil over medium heat and pour in the garlic and leeks.
- Saute till it’s soft and remove.
- Rinse the Spinach and remove the stem. Place in a pan and cook till it wilts, for about 2 minutes.
- Pour the Spinach into the leek mixture. Blend the Vegetable mixture in a food process with ¼ cup milk till it’s smooth.
- Add salt, cheese, black pepper, curry powder, and capsicum to pour the mixture into a bowl.
- Beat the eggs with the remaining milk and add to the vegetable mixture.
- Pour the whole mixture into the loaf pan.
- Put the pan in a large baking dish half filled with hot water.
- Bake in the oven for an hour. Remove from the water and leave to cool.
- Refrigerate till it’s ready to serve. Serve on a platter and remove the wax paper.
9. Pasta Salad
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serving size: 8
Ingredients
- 1 cup sliced olives
- 1 pint halved grape tomatoes
- 1 ½ cups broccoli florets, chopped
- 1 cup yellow bell pepper, chopped
- 1 ½ cups cucumber, diced
- ⅓ cup red onion, chopped
- ½ cup shredded parmesan cheese
- 1 ⅓ cups Italian salad dressing
- ¾ cup sliced carrots
- 12 ounces of rotini pasta
Directions
- Boil the pasta according to the packet instructions and drain.
- Add the pasta into a bowl and mix with broccoli, olives, cucumber, carrots, parmesan, bell pepper, tomatoes, and red onion.
- Add the salad dressing and toss till it’s evenly coated.
- Chill for about 24 hours or at least 30 minutes.
- Add more dressing if needed, and enjoy.
10. Vegan-friendly Macaroni Salad
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serving size: 10 minutes
Ingredients
- A dash of salt and pepper
- 3 tbsp mayonnaise
- 6 large celery, chopped
- 1 trimmed and sliced spring onion
- 500g packet of macaroni
Directions
- Boil water in a saucepan and add salt. Cook the macaroni for 8-10 minutes and rinse under cold water.
- Drain. Mix the macaroni, onions, mayonnaise, salt, pepper, and celery in a bowl.
- Mix very well, chill, and serve with sliced Tomatoes.
Bottom Line
If you’re a Muslim and a vegetarian, there are similarities between the recipes of the two. So, we’ve explored a few halal vegetarian-friendly recipes and compiled them in this write-up. You can check it out.