It’s hard to prepare dishes with fresh vegetables, especially those that easily rot after a few days. We’ve prepared recipes for canned vegetables that are so fun and delicious to make, not to mention hassle-free as well. Incorporating healthy dishes into our lifestyle will be much easier since we can store and stock up on canned vegetables.
Chunky Vegetarian Chili
Who doesn’t love chili? Even vegetarians love it, that’s why we’ve made this recipe for those who can’t eat the traditional Chili made with meat, instead it is substituted with lots of canned vegetables.
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon canola oil
- 2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (11 ounces) Mega Prime Whole Kernel Corn (425g), drained
- 2-1/2 cups water
- 1 cup uncooked long grain rice
- 1 to 2 tablespoons chili powder
- 1-1/2 teaspoon ground cumin
- In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.
Turkey Mushroom Tetrazzini
For moms who don’t have time to shop for ingredients, this dish is for you. Most of the ingredients are products we usually have in our pantry. The best part is that we’ll be using canned vegetables which are easier to prepare since they are already precooked.
- 8 ounces uncooked spaghetti (pasta)
- 3 tablespoons cornstarch
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 teaspoon seasoned salt
- Dash of pepper
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 can (12 ounces) fat-free evaporated milk
- 2-1/2 cups cubed cooked turkey breast
- 1 can (4 ounces) Mega Prime Pieces and Stems Mushroom (425g), drained
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon paprika
- Preheat the oven to 350°. Cook spaghetti according to package directions; drain.
- Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir for 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir for 2-3 minutes. Stir in turkey, mushrooms and spaghetti.
- Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.
Chickpea Shawarma Wraps
I’m obsessed with these shawarma wraps! Shawarma is typically made with meat, but we’ve turned this recipe into something more vegetarian-friendly. We’ll be focusing more on the healthier and greener side of food which is vegetables! The star for our canned vegetables recipes is chickpeas for this article since this dish calls for hummus, luckily we placed that recipe at the beginning of this article.
Shawarma Spice (makes extra)
- 1 tablespoon coriander
- 1 tablespoon paprika
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cayenne
- Sea salt and freshly ground black pepper
For the Wraps
- 1 1/2 cups , Mega Prime Garbanzos (225g) with Shawarma spice
- 4 pitas, warmed
- 2 Persian cucumbers, thinly sliced
- 12 cherry tomatoes, quartered
- Pickled onions or thinly sliced red onion
- Handful of fresh mint
- 1 cup cilantro
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño
- 1 garlic clove
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon sea salt
- Freshly ground black pepper
- ½ cup plain yogurt
- ½ tablespoon extra-virgin olive oil
- ½ tablespoon fresh lemon juice
- ¼ teaspoon salt
- Freshly ground black pepper
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the shawarma spice mix: In a small bowl, combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper. Use generous pinches to season the chickpeas before and after roasting them.
- Make the zhoug: Place the cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and a few grinds of pepper in a food processor and process until you reach a pesto-like consistency.
- Make the yogurt sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, salt, and several grinds of black pepper.
- Assemble the pitas with the hummus, chickpeas
Let us know in the comments how your meal went with these canned vegetable recipes! We would also love to know more about which ingredients you want new recipes for. Don’t forget to share this article with your family and friends, we hope you continue to support the Prime Mom Club.
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