3 EASY Meatless Meals | Dinner Made Easy


2 cups mushrooms, chopped
2 cups leeks, chopped
2 garlic cloves, minced
2 tsp thyme
1 cup pearl barley
½ cup white wine (optional)
4 cups mushroom broth (or vegetable broth)
2 tbsp butter
½ cup parmesan, grated (optional)
2 tbsp parsley, chopped
Salt and pepper to taste

In a large saucepan over medium-high heat, add oil. Add leeks and mushrooms and cook until leeks have softened and mushrooms begin to brown. Add garlic, thyme and barley and cook until fragrant. If using, add white wine to deglaze pan. Add broth and stir. Cover saucepan and simmer for 35-40 minutes, or until barley is cooked through and most of the liquid is absorbed. Add parmesan and parsley and mix well. Season with salt and pepper to taste.

Veggie Stuffed Pepper Casserole: https://inspiredentertainment.com/recipe/veggie-stuffed-pepper-casserole/
3 bell peppers, chopped
2 zucchini, finely diced
2 cups rice, cooked
2 cups diced tomatoes
2 garlic cloves, minced
¼ cup kalamata olives, pitted and chopped
2 tbsp sundried tomatoes, chopped
¼ cup artichoke hearts, chopped
1 tbsp Greek seasoning
2 tbsp parsley, chopped
1 cup feta, crumbled
Salt and pepper to taste

Heat a large skillet over medium-high heat and add oil. Add peppers and zucchini and cook for 2-3 minutes. Stir in rice and diced tomatoes. Add garlic, olives, sundried tomatoes, artichoke hearts and Greek seasoning. Cook until fragrant. Transfer mixture to an oven safe baking dish. Top with parsley and crumbled feta and bake at 350ºF for 15-20 minutes.

*If cooking from frozen, add another 15-20 minutes to the cooking time. If cheese is browning too quickly, cover with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Chickpea Masala: https://inspiredentertainment.com/recipe/chickpea-masala/
1 red onion, sliced
1 red pepper, chopped
1-2 chilis, chopped (depending on your heat preference)
3 garlic cloves, roughly chopped
1 tsp ginger, chopped
1 bunch cilantro
½ tsp cumin
1 tbsp smoked paprika
1 tsp garam masala
1 tsp ground coriander
1 tsp turmeric
2 tbsp ground almonds
2 cups diced tomatoes
½ cup vegetable broth
1 cup coconut milk
1 can chickpeas, rinsed and drained
1 cup spinach, chopped
Lemon for garnish
Salt and pepper to taste

In a large saucepan over medium-high heat, add oil. Add red onion and red pepper and cook until they have softened and begin to brown, about 15 minutes. Add garlic, ginger, chili and cilantro stalks. Cook until fragrant. Add spices and ground almonds and cook for another 30 seconds, or until spices become fragrant. Add tomatoes, broth and coconut milk. Using an immersion blender, purée sauce. Season with salt and pepper to taste. Add chickpeas and cook for 5-10 minutes, or until cooked to your liking. Add spinach and cook until wilted. Garnish with cilantro leaves and lemon wedges.

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  1. Is there anything I can do to add more flavor and spice to the 🍄 risotto? My tongue needs a lot more seasoning. 😅

  2. Can you substitute the ground almonds with a little almonds flour? Or is that totally off the mark?

  3. Going to look at these, I changed my diet for health reasons. I have halved my meat intake and now aim for whole foods.

  4. I’m not vegan but I’d easily eat one of your vegetarian/vegan dishes over any meaty meal thank you so much for all these amazing recipe videos

  5. Your kitchen is beautiful mam, as you and your food. I really enjoy watching this.

  6. All the recipes are amazing! And also (coming from an Indian), it's really good that you didn't cut to the chase and add curry powder in place of all the other spices i.e. garam masala, cumin powder, coriander powder, etc. Curry powder is never a traditional Indian ingredient and was created abroad subsequently when Indian cuisine became popular. It is never quite the same thing unless you use all the spices by themselves. So you did it right 😀

  7. I'm so into this! I'm trying to reduce the meat in my diet, and after going though scores of vegetarian lifestyle-type videos on youtube where the meals looked pretty but bland, not filling, or not practical, I was feeling frustrated. These meals look warm, filling, and delicious though. Thank you for making this video 🙂

  8. I have a Shaker of go veggie Parmesan cheese. Not real cheese but tastes just like it! My stuffed pepper soup recipe has been published over 10 times with my permission.

  9. We made the Veggie Stuffed Pepper Casserole yesterday and it was amazing! My boyfriend usually hates our weekly veggie day but he loved this one ! Gonna try the chickpea masala this week 😀

  10. For the masala chickpeas- We usually lightly toast the spices before the rest of the ingredients… Brings out more of the aroma and flavors

  11. I'm really interested in the risotto but I hate the taste of leeks. Can they be substituted with something else?

  12. Can we just blend the masala (Before) cooking it?! That looks so yummy and surprisingly healthy!

  13. Yammy even you n get the meet i love your recepies whoau how icredibile you can kook keep going dont stop ever please 😀❤️💋

  14. Could you do some recipes that don’t include onion, spring onion or leek?? All of your recipes look so good, but I’m super allergic to the things above and would love some help finding recipes that are yummy without them!! 🙂

  15. I also like the idea of the deconstructed stuffed peppers, much easier 👍🏻I make a sort of deconstructed “cabbage lasagna” just because it’s easier but tastes the same. We love it, but don’t eat it often because cabbage… lol

  16. That barley risotto looks so good! But my husband hates mushrooms… more for me I guess 😉

  17. You’re mushroom risotto with your stuffed mushroom chicken 😍😍😍 delicious!!! (For days you’re eating meat)!

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