When die-hard meat eaters think of vegetarian recipes, all they picture is "rabbit food" or bland tofu.

But the dishes presented below show you that vegetarian recipes can be very varied, delicious and healthy, too.

Vegetarian recipes - pasta and cauliflower bake

  • about half a head of cauliflower
  • seasonings to taste
  • 10 ounces pasta
  • 1 bunch parsley
  • 1 ball of mozzarella
  • 2 cups milk
  • 1 egg
  • 2 tablespoons flour
  • 2 tablespoons breadcrumbs
Vegetarian recipes

Preparation
1. Wash the cauliflower and cut it into florets. Then cook it in water (with 1 teaspoon salt) together with the pasta (for about 15 minutes).
2. Finely chop the parsley. Chop the mozzarella as well. Heat the butter and add the flour. Stir in the milk, bring to a boil and simmer for a short while. Stir in the parsley and half a ball of mozzarella. Season with salt, pepper and nutmeg.
3. Drain the cauliflower and pasta, add them to the sauce and stir in the egg.
4. Pour into a baking dish, sprinkle with the other piece of mozzarella and top with the breadcrumbs. Broil for about 10 minutes on the highest setting.

Vegetarian recipes - vegetable skillet

  • 4 large waxy potatoes
  • 2 zucchini
  • 1 red onion
  • 1 garlic clove
  • 1 fennel bulb
  • Italian herbs
  • seasonings to taste
  • 2 tablespoons olive oil

Preparation
1. Peel the potatoes and cut them into slices. Heat the oil in a pan and fry the slices in it for about 10 minutes. Don't let it get too hot and keep turning them. Wash the bell pepper, fennel and zucchini and cut them into small cubes. Finely chop the shallot, garlic and red onion and add them.
Add the vegetables to the potatoes and let everything braise on the lowest heat until it reaches the right tenderness. Round it off with Italian herbs and seasonings to taste.

Vegetarian recipes

Italian gnocchi with a delicious cheese filling - vegetarian recipes

  • 1 1/3 pounds starchy potatoes
  • 1 garlic clove
  • Herbs (1 bunch parsley, 1 bunch chives, a little thyme)
  • finely shaved Parmesan, 3 ounces
  • 5 ounces double-cream cream cheese
  • Seasonings
  • 1 chili
  • 2 egg yolks
  • 1 1/4 cups flour (type 405)
  • 1 stick butter
  • a little nutmeg
  • 10 sage leaves
  • shaved Parmesan

Preparation
1. Wash the potatoes and let them soften in a pot for about 40 minutes. Drain and peel.
2. Finely chop the herbs, as well as the garlic clove and the chili.
3. Mix finely grated Parmesan with the cream cheese and the herb mix, season and shape into small balls. Chill for 1 hour.
4. Press the potatoes through a potato ricer, add the egg yolks and flour, season everything and knead until you get a smooth dough.
5. On a floured work surface, shape the dough into a roll (about as thick as a thumb). Then cut 1-inch pieces and flatten them.
6. Place 1 cream cheese ball on each and wrap the dough around it. Finally, press the signature gnocchi ridges in with a fork.
7. Put the gnocchi into a water bath that's hot but not boiling and cook for about 8 minutes.
8. Gently heat the butter with the sage leaves in a pan and. Once the gnocchi float to the top, add them to the butter, toss briefly and then serve with shaved Parmesan.

Promise: three vegetarian recipes your guests will love!