7 Delicious Vegetarian Recipes For College Students

Being veg can be tough. It can be great for your body and an impressively moral decision, but nobody wants to live off of nothing but tofu and vegetables for the rest of their lives, am I right? Eating the same old stuff gets boring, and things can get even trickier when your choices are limited by a lack of meat. But never fear! Here are seven vegetarian recipes for you to try. And guess what: they’re all delicious!

Dakota Smashed Pea and Barley Soup
Recipe courtesy of food.com

Ingredients

• 1 lb dried split peas, sorted and rinsed
• 1/2 cup pearl barley
• 2 quarts water
• 2 bay leaves
• Salt, to your liking
• 1 tablespoon soy sauce
• 1 tablespoon fresh thyme, chopped (or 1/2 tablespoon dried)
• 2 teaspoons garlic, minced
• 1/2 teaspoon dried sage
• 1/8 teaspoon cumin, ground (can be substituted with chili powder)
• 1 1/2 cups carrots, diced
• 2/3 cup onion, minced
• 1/3 cup celery, finely diced
• 1/4 cup scallion top, thinly sliced

Directions

1. In a large pot or saucepan, combine the first 10 ingredients. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 1 hour, stirring occasionally.
2. Stir in the carrots, onion, and celery. Cover and simmer until the vegetables are tender, about 20-30 minutes more. Discard the bay leaves. Ladle into bowls and garnish with the scallion greens.

Black Bean, Corn & Avocado Salad Over Red Quinoa With Cilantro Dressing
Recipe courtesy of karmatarian.wordpress.com

Ingredients

Salad

• 2 cups vegetable broth
• 1 cup red quinoa, cooked in vegetable broth (above)
• 1 15 oz can black beans, drained and rinsed (half or whole can)
• 1 cup frozen sweet corn kernels, thawed
• 1/2 avocado, cut into 1/2 inch pieces
• 1 cup grape tomatoes, halved
• 1/4 – 1/2 cup red onion, finely diced
• Olive oil- Anywhere from a drizzle to 1/8 Cup
• Zest of 1/2 Lime
• Optional: 1/2 bunch of Cilantro, chopped
• Sea Salt and Pepper
• Chopped cilantro for garnish

Cilantro Dressing

• 1/3 cup olive oil
• 2 tablespoons chopped cilantro
• 3 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin (can be substituted with chili powder)
• Squirt of agave nectar

Directions

Salad

1. Cook quinoa with broth according to package directions.
2. While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion. Top with cilantro dressing (directions below) and toss gently. Add salt, pepper and lime zest to taste. Add 1/2 of the chopped cilantro if desired, and gently toss once more and set aside.
3. When quinoa is cooked, spread evenly onto a large platter and top with the bean mixture. Garnish with chopped cilantro if desired. 

Cilantro Dressing

1. Place all ingredients in a container with a tight-fitting lid and shake. Adjust to taste.