Home > Blog > 4 Vegetarian Dishes To Eat On Phentermine4 Vegetarian Dishes To Eat On PhentermineBy Sally Cohen / Leave a Comment / Recipes / October 22, 2015 December 19, 2019Whether you’re a vegetarian or just looking to eat less meat, eating meat-free meals can help to boost your phentermine weight loss. That’s because plant-based foods, such as vegetables, beans, and whole grains, are full of fiber, meaning you’re satisfied on fewer calories. However, it’s important to choose the right non-meat alternatives to really boost your phentermine weight loss, so here are some delicious vegetarian dishes for you to try that will also help you to lose weight with phentermine. 1. Stir-Fry VegetablesAn easy recipe to get you started, this stir-fry is actually completely dairy-free and vegan so it’s perfect for everyone! And, since each serving only contains just over 100 calories, it’s also ideal for a light dinner while you’re losing weight with phentermine. The secret to good stir-frying is to not put too much in the wok, so if you’re cooking for four then don’t throw twice as much in the wok, cook it in two batches. Here’s how to make this super easy vegetarian stir-fry: Ingredients (serves 2)1 clove of garlic, crushed1 red chili, thinly sliced3 spring onions, thinly sliced1 small red onion, thinly sliced½ cup mangetout, shredded½ cup shiitake mushrooms, sliced½ cup green cabbage, finely sliced¼ cup water chestnuts, slicedSplash of olive oilSea saltFreshly ground black pepper2 teaspoons soy sauce1 teaspoon sesame oilSesame seedsMethodMix the garlic, chili and spring and red onions together. Then, separately mix all the other vegetables and water chestnuts together. Keep the two mixes apart.Heat your wok until it’s really hot. Add a splash of oil – it should start to smoke – then the chili and onion mix. Stir for two seconds then add the other mix. Flip and toss the vegetables in the wok if you can; if you can’t, don’t worry, just keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat of the bottom of the wok. Season with salt and pepper.After a minute or two, the vegetables should have begun to soften, add the soy sauce and sesame oil and stir for about 30 seconds, then it’s ready to serve. Sprinkle over some sesame seeds and enjoy!2. Bean BologneseFiber-packed beans replace beef in this rich-tasting vegetarian take on the classic spaghetti Bolognese for the ideal winter warmer with a lot less calories and fat. In fact, the dish has just a third of the fat of tradition Bolognese and 80% less saturated fat. And, since it can be hard to get your protein quota on a vegetarian diet, you’ll be pleased to hear that each portion has a whopping 19g of protein! Here’s how to make it:Ingredients (serves 4)14oz of mixed beans2 tablespoons extra-virgin olive oil1 small onion, chopped½ cup chopped carrot¼ cup chopped celery1 bay leaf4 cloves garlic, chopped½ cup white wine14oz can diced tomatoesSalt and pepper¼ cup chopped fresh parsley, divided8oz whole grain fettuccine/spaghetti½ cup freshly grated Parmesan cheeseMethodBoil water for the pasta and mash half a cup of beans in a small bowl with a forkHeat the olive oil in a medium saucepan over a medium heat, add the onion, carrot, celery, salt and pepper, cover and cook until softened (10 minutes), being sure to stir occasionally. Add the garlic and bay leaf, stir and cook until fragrant (15 seconds), add the wine and increase the heat to high to allow most of the liquid to evaporate (3-4 minutes). Add the tomatoes, 2 tablespoons of parsley and the mashed beans, simmer and cook, stir occasionally until thickened (6 minutes). Add the remaining whole beans, stir occasionally, until heated through (1-2 minutes)Meanwhile, cook the pasta in the boiling water until tender and drainDivide the pasta between four bowls, discard the bay leaf and top the pasta with the sauce, then sprinkle the Parmesan and remaining parsley3. Roasted VegetablesThis side-dish is a perfect winter warmer, and can easily be changed to use up whatever vegetables you have hanging around the kitchen to accompany whole grain pasta, couscous or brown rice for a simple vegetarian meal. Just be sure that the vegetables are all cut to around the same size for the best results. With just 1g of saturated fat per serving, it’s a lot healthier than your usual meat and potato-loaded roast and still with 7g of protein per serving! Here’s how to make it:Ingredients (Serves 8)2 red peppers1 red onion1 butternut squash6 baby leeks4 zucchinis1 eggplant2 tomatoes6 cloves garlic1 tablespoon coriander seedsSalt and pepper1 small bunch fresh rosemary1 small bunch fresh thymeMethodPreheat the oven to gas mark 6/400°F. Halve and de-seed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 1” chunks. Wash and trim the baby leeks. Halve the zucchinis length-ways then slice into 1” chunks. Top and tail the eggplant, cut it into quarters, then into 1” chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with your hand.Put all the veg in an extra-large roasting tray, or two smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves, pick the thyme leaves and then scatter all of the herbs over the vegetables. Drizzle it all well with olive oil, then toss to coat with oil.Roast your veg in the hot oven for around 40-50 minutes, or until soft, golden and cooked through.4. Smoky Vegetarian FeijodaIn this version of the classic Brazilian dish, protein-packed black beans combine with veggies to give us a whopping 20g of fiber per serving, not to mention 20g of protein too, so even without meat, this should keep you full for hours afterwards! This recipe serves six, so freeze whatever leftovers you have for another night when there’s no time to cook. Here’s how to make it:Ingredients (Serves 6)½ butternut squash1 heaped teaspoon ground coriander1 heaped teaspoon smoked paprika3 mixed-color peppers2 red onions4 cloves of garlic4 fresh bay leaves2 x 14oz tins of black beansOlive oil4oz okra5oz brown rice2 ripe tomatoes½ fresh red chili1 bunch of fresh cilantro (1oz)1 lime2 tablespoons natural yogurtMethodPreheat the oven to gas mark 6/400°F. Halve and deseed the squash, then carefully chop into 1.5” chunks. In a large roasting tray, cover it with 1 teaspoon of oil, and rub in the ground coriander and a pinch of sea salt and black pepper. De-seed the peppers and cut into 1.5” chunks, then, in a separate tray, toss and massage them with 1 teaspoon of oil and the smoked paprika. Place both trays in the oven for 35 minutes, or until softened.Meanwhile, peel and finely chop ¼ of an onion and put it aside, then roughly chop the rest and place in a large casserole pan on a low heat with 1 tablespoon of oil. Crush in the garlic, add the bay leaves and a splash of tap water and cook for 20 minutes, or until soft, stirring regularly. Rinse and drain the beans then add them along with some more water. Simmer until the time is up on the squash and peppers, then stir both into the pan. Trim, finely slice and add the okra, and simmer for a further 20 minutes, or until the feijoda is dark and delicious. If it starts to look too thick, add a little more water to the mix. Meanwhile, cook the rice according to the packet instructions and drain. 3. For the accompanying salsa, de-seed and finely chop the tomatoes, then add as much chili as you like and most of the cilantro leaves. Scrape into a bowl with the finely chopped onion set aside from before and toss with the lime juice, then season. Serve the feijoda with the rice and salsa, a spoonful of yogurt and a sprinkling of the remaining cilantro leaves. Who said you need meat to make a healthy, filling meal? These winter warmers are perfect vegetarian recipes to try as the nights draw in, and they’ll help to boost your phentermine weight loss too! Let us know your feedback on these recipes by commenting below!