Vegetarian Dinner Recipes for Diabetics

Vegetarian Chili

This vegetarian chili is packed with flavor and nutrition. It’s a great source of protein, fiber, and vitamins. You can make it in the slow cooker or on the stovetop. It’s also low in fat and sugar, making it a great choice for diabetics. To make it, you’ll need:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (4 ounce) can diced green chiles
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Heat the oil in a large pot or slow cooker. Add the onion, garlic, and bell pepper and cook until the vegetables are tender. Add the remaining ingredients, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes. Serve with a dollop of plain Greek yogurt or a sprinkle of cheese.

Vegetarian Stir Fry

This vegetarian stir fry is a quick and easy dinner that’s also full of flavor. You can use whatever vegetables you have on hand, making it an ideal way to use up any leftovers. To make it, you’ll need:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetables of your choice (such as bell peppers, carrots, mushrooms, snow peas, etc.)
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (8 ounce) can pineapple chunks, drained
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon ginger
• ¼ teaspoon black pepper

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until the vegetables are tender. Add the remaining ingredients, stirring to combine. Cook, stirring occasionally, until the vegetables are tender and the sauce has thickened. Serve over brown rice or quinoa.

Vegetarian Lasagna

This vegetarian lasagna is a delicious and satisfying meal. It’s packed with protein and fiber, and it’s low in fat and sugar. You can make it in the slow cooker or in the oven. To make it, you’ll need:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 (15 ounce) container part-skim ricotta cheese
• 1 (10 ounce) package frozen spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1 (8 ounce) package lasagna noodles, cooked according to package directions

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until the vegetables are tender. Add the tomatoes

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