3 Quick vegetarian Sunday lunch recipes to make under 40 minutes

New Delhi: After a long week of hard work, everyone looks forward to the weekend. Sundays, in particular, feel like a well-deserved treat after a week of hustling. So why not make this weekend even more special by cooking up these vegetarian Sunday lunch ideas at home?

All three of these recipes are super easy to make and can be prepared in under an hour. They’re a brilliant way to boost your cooking skills and indulge in the goodness of a homemade meal. Your kitchen will be filled with the aroma of freshly ground spices and utterly mouth-watering food.

Let’s dive into three quick, delicious, and vegetarian lunch ideas you can whip up for yourself or your mates this Sunday!

Recipe 1: Mexican Rice

Prep Time: 5 mins ⏐ Cooking Time: 35 mins ⏐ Total Time: 40 mins

Ingredients:

• 1 tbsp butter
• 2 tsp oil
• 5 garlic cloves, finely chopped
• ½ onion, chopped
• ½ cup tomato purée
• 1 cup basmati rice, soaked for 20 mins
• ½ capsicum, cubed
• 3 tbsp peas
• 3 tbsp sweetcorn
• 3 tbsp boiled rajma (kidney beans)
• 1 tsp salt
• ½ tsp cumin powder
• ¾ tsp chilli powder
• ¼ tsp pepper powder
• 1 tsp mixed herbs
• ½ tsp chilli flakes
• 2 tsp tomato sauce
• 1½ cups water

Instructions:

1. Heat the butter and oil in a kadai.
2. Sauté the garlic until aromatic.
3. Add the onion and sauté until softened.
4. Stir in the tomato purée and cook until thickened.
5. Add the soaked basmati rice and gently sauté to avoid breaking the grains.
6. Add the capsicum, peas, sweetcorn, rajma, and salt. Sauté until the vegetables are slightly crunchy.
7. Add the cumin powder, chilli powder, pepper, mixed herbs, chilli flakes, and tomato sauce.
8. Sauté on a low flame until aromatic.
9. Pour in the water and mix gently.
10. Cover and cook on a low flame for 20 minutes or until the rice is cooked.
11. Fluff the rice gently, cover, and let it rest for 10 minutes.

Your Mexican rice is ready—serve with salsa and enjoy!

Recipe 2: Baby Corn Manchurian

Prep Time: 10 mins ⏐ Cooking Time: 15 mins ⏐ Total Time: 25 mins

For the batter:

• ½ cup plain flour (maida)
• 2 tbsp cornflour
• ½ tsp chilli powder
• ½ tsp salt
• 1 tsp ginger-garlic paste
• 10 baby corn, chopped
• Water, as needed
• Oil, for frying

For the Manchurian sauce:

• 2 tbsp oil
• 4 garlic cloves, finely chopped
• 2 green chillies, chopped
• 2 tbsp spring onions, chopped
• ½ onion, chopped
• ½ capsicum, chopped
• 2 tbsp tomato sauce
• 2 tbsp soy sauce
• 1 tbsp chilli sauce
• 2 tbsp vinegar
• ¼ tsp chilli powder
• ¼ tsp pepper powder
• ¼ tsp salt
• ¼ tsp sugar
• 3 tbsp cornflour slurry (cornflour mixed with water until smooth)

Instructions:

1. In a large bowl, combine the flour, cornflour, chilli powder, salt, and ginger-garlic paste.
2. Add water gradually to form a thick, smooth batter.
3. Coat the baby corn in the batter and deep-fry in hot oil over medium heat until golden and crispy. Set aside.
4. In a large wok, heat oil. Add garlic, chillies, and spring onions. Stir-fry on high heat.
5. Add the onion and capsicum, and continue to stir-fry on high heat.
6. Stir in the tomato sauce, soy sauce, chilli sauce, vinegar, chilli powder, pepper, salt, and sugar.
7. Mix well until the sauces are combined.
8. Add the cornflour slurry and cook until the sauce thickens and turns glossy.
9. Add the fried baby corn and spring onions. Toss until well coated.
10. Serve your crispy Baby Corn Manchurian with a side of tomato sauce, and tuck in!

Recipe 3: Ramen Noodle Stir-Fry

Prep Time: 5 mins ⏐ Cooking Time: 15 mins ⏐ Total Time: 20 mins

Ingredients:

• 2 blocks of ramen noodles
• 5 garlic cloves, minced
• ½ inch piece of ginger, peeled and chopped
• 1 medium red onion, julienned
• ½ green bell pepper, julienned
• ½ red bell pepper, julienned
• ½ cup broccoli florets
• ¼ cup julienned carrot
• ½ cup sliced mushrooms
• A few chopped spring onion greens, for garnish
• 2 tbsp sesame oil
• Salt, to taste

For the sauce:

• 1 tsp sriracha
• 1 tbsp dark soy sauce
• ½ tsp light soy sauce
• ½ tsp black pepper (or to taste)
• ¼ inch ginger, crushed to a paste
• 1 tsp garlic paste
• 1 tsp sugar
• 1 tsp sesame oil

Instructions:

To make the sauce:

• Mix all the sauce ingredients in a bowl and set aside.

To make the stir-fry:

• Cook the ramen noodles according to the packet instructions (around 2 minutes). Drain and set aside.
• Heat oil in a pan or skillet. Add garlic and ginger; cook until aromatic.
• Add the onion and sauté until it turns translucent.
• Add the bell peppers, broccoli, and carrot. Stir-fry for around 2 minutes until slightly softened.
• Add the mushrooms and cook until tender.
• Pour in the prepared sauce and stir well.
• Add the cooked noodles and salt to taste. Toss everything together until well combined.
• Garnish with spring onion greens and serve hot.

Tuck into your veggie-friendly Ramen Noodle Stir-Fry—it’s fresh, fiery, and full of flavour!

Make these delectable vegetarian Sunday lunches this weekend for yourself or your mates!

 Make your Sunday special with these three easy vegetarian lunch recipes, ready in under 40 minutes. Flavourful, wholesome, and perfect for a comforting weekend meal.  Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips