Are you tired of the same old weeknight meals? Look no further! As a busy home cook, it can be challenging to come up with new and exciting meal ideas that are quick, easy, and packed with flavor. But fear not – we’ve got you covered! In this article, we’re sharing 20 delicious vegetarian recipes that are perfect for busy weeknights. From creamy pasta dishes to hearty salads and flavorful stir-fries, these recipes are sure to please even the pickiest of eaters.
Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your repertoire, this collection has something for everyone. And the best part? Each recipe is quick, easy, and can be made in 30 minutes or less – perfect for those crazy weeknights when dinner needs to happen fast! So grab your apron and let’s get cooking!
Creamy Spinach and Mushroom Pasta
This recipe combines the earthy flavors of mushrooms and spinach with a rich and creamy sauce, all wrapped up in a comforting plate of pasta. Perfect for a cozy night in or a quick weeknight dinner.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli, or farfalle)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5-6 minutes.
4. Stir in heavy cream and Parmesan cheese. Bring mixture to a simmer and cook for an additional 2-3 minutes or until sauce thickens slightly.
5. Stir in cooked pasta, spinach leaves, salt, and pepper.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Roasted Vegetable and Quinoa Salad
A hearty and healthy salad that combines the nutty flavor of quinoa with the sweetness of roasted vegetables, perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– Salt and pepper to taste
– 2 tablespoons lemon juice
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using water or broth.
3. Toss sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender.
4. In a large bowl, combine cooked quinoa, roasted vegetables, and lemon juice. Season to taste.
5. Garnish with parsley or cilantro, if desired.
Cooking Time: 40-50 minutes
Spicy Black Bean Tacos with Avocado Crema
Elevate your taco game with this flavorful and spicy recipe! This dish is perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 red bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 corn tortillas
– Avocado crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
2. Add onion, garlic, bell pepper, and jalapeño. Cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper.
4. Add black beans to the skillet and stir to combine. Cook for an additional 2-3 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Avocado Crema:
– 1 ripe avocado, mashed
– 1/2 lime, juiced
– 1 clove garlic, minced
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Use as topping or as a sauce.
Cooking Time: 15-20 minutes
Eggplant Parmesan with Fresh Basil
Elevate your Italian-inspired dish with the sweet and savory flavors of fresh basil. This simple recipe yields a crispy, cheesy masterpiece that’s sure to please.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1 cup marinara sauce
– 8 oz mozzarella cheese, shredded
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper, to taste
– Olive oil, for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. Dip each eggplant slice in beaten eggs and then coat with breadcrumbs mixed with Parmesan cheese.
3. Fry the eggplant slices in olive oil until golden brown, about 3-4 minutes per side.
4. In a separate pan, warm marinara sauce over medium heat.
5. Assemble the parmesan by layering fried eggplant slices, marinara sauce, and shredded mozzarella cheese on a baking sheet.
6. Sprinkle chopped basil leaves and season with salt and pepper to taste.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Butternut Squash and Chickpea Curry
This recipe combines the sweetness of roasted butternut squash with the earthiness of chickpeas, all wrapped up in a rich and creamy curry sauce. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash cubes on a baking sheet for 30 minutes, or until tender.
2. In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Stir in the chickpeas, roasted squash, and coconut milk. Season with salt and pepper to taste.
5. Simmer the curry for 10-15 minutes or until heated through. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 45 minutes
Stuffed Bell Peppers with Lentils and Rice
A flavorful and nutritious vegetarian dish that combines the sweetness of bell peppers with the comfort of lentils and rice.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked lentils
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine cooked lentils, rice, chopped onion, minced garlic, cumin, paprika, salt, and pepper.
4. Stuff each bell pepper with the lentil mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes, until bell peppers are tender.
Cooking Time: 45-50 minutes
Zucchini Noodles with Pesto and Cherry Tomatoes
This recipe is a perfect blend of flavors and textures, featuring zucchini noodles, creamy pesto, and sweet cherry tomatoes. It’s an ideal dish for a quick weeknight dinner or a light lunch.
Ingredients:
– 2 medium zucchinis
– 1/4 cup store-bought or homemade pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Spiralize the zucchinis into noodles and place them in the skillet.
3. Cook the noodles for 3-4 minutes, or until they start to soften.
4. Add the pesto to the skillet and stir to combine with the noodles.
5. Add the cherry tomatoes and cook for an additional 2-3 minutes, or until the noodles are tender and the tomatoes have released their juices.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas: A flavorful twist on traditional enchiladas, this recipe combines the natural sweetness of sweet potatoes with the richness of black beans, wrapped up in a crispy tortilla.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 1 onion, diced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar work well)
– Enchilada sauce
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add onion and bell pepper; cook until tender.
3. Stir in cumin, chili powder, and cooked sweet potatoes. Cook for 1-2 minutes.
4. Add black beans and stir to combine.
5. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
6. Assemble enchiladas by spooning the sweet potato mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
7. Cover with enchilada sauce and shredded cheese. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Vegetable Stir-Fry with Tofu and Peanut Sauce
A flavorful and nutritious stir-fry that combines the crunch of vegetables, the creaminess of peanut sauce, and the protein-packed goodness of tofu. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
– 2 tablespoons peanut oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 cup creamy peanut butter
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add remaining 1 tablespoon of peanut oil, garlic, and mixed vegetables to the pan. Cook for 5-6 minutes, stirring frequently, until vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce, honey, and peanut butter.
5. Add cooked tofu back into the pan and pour in peanut sauce. Stir-fry for an additional minute to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions if desired.
8. Serve immediately.
Cooking Time: 15-20 minutes
Caprese Stuffed Portobello Mushrooms
A twist on the classic Italian Caprese salad, these stuffed mushrooms combine the flavors of fresh mozzarella, ripe tomatoes, and fragrant basil in a savory and satisfying bite.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cherry tomatoes and mozzarella slices.
3. Stuff each mushroom cap with the tomato-mozzarella mixture, dividing it evenly among the four mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and sprinkle with salt and pepper.
5. Place the mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
6. Garnish with chopped basil before serving.
Cooking Time: 15-20 minutes
Lentil and Spinach Dal with Coconut Milk
This recipe is a twist on the traditional Indian lentil curry, adding the creaminess of coconut milk and the nutrition of spinach. Perfect for a comforting and healthy meal.
Ingredients:
– 1 cup split red or green lentils, rinsed and drained
– 2 cups water
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 can (14 oz) coconut milk
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. Heat oil in a pan over medium heat. Add onion, garlic, ginger, cumin, and turmeric. Cook until the onion is translucent.
3. Stir in cooked spinach and salt.
4. Add coconut milk to the pot with the cooked lentils. Stir well.
5. Combine the spinach mixture with the lentil mixture. Simmer for 5 minutes or until heated through.
Cooking Time: 40-45 minutes
Cauliflower and Chickpea Masala
This flavorful Indian-inspired dish is a delicious vegetarian option that’s perfect for a weeknight dinner or a special occasion. With the creamy richness of chickpeas and the subtle sweetness of cauliflower, this masala is sure to become a new favorite.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can of chickpeas (14 oz), drained and rinsed
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can of coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until golden brown, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add cauliflower and chickpeas. Cook for 5-7 minutes or until the cauliflower is tender.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes to allow the flavors to meld.
7. Garnish with cilantro leaves (if using).
8. Serve hot over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Greek Salad with Homemade Falafel
This classic Greek salad gets a boost of flavor and texture from homemade falafel, adding a satisfying crunch to every bite. Enjoy the perfect combination of tangy feta cheese, juicy tomatoes, and herby greens.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 1 large cucumber, sliced
– 1 large tomato, diced
– 8 oz feta cheese, crumbled
– 4 cups mixed greens
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mash chickpeas with a fork until coarsely textured.
3. Add parsley, cilantro, garlic, lemon juice, and olive oil; mix well.
4. Shape into small patties and bake for 20-25 minutes or until golden brown.
5. Assemble salad by layering cucumber, tomato, feta cheese, and mixed greens on a platter.
6. Serve warm falafel alongside the salad.
Cooking Time: 40-45 minutes
Vegetable Lasagna with Béchamel Sauce
Elevate your pasta game with this classic Italian-inspired dish, featuring layers of sautéed vegetables and creamy béchamel sauce sandwiched between lasagna noodles.
Ingredients:
– 8-10 lasagna noodles
– 2 cups mixed vegetables (such as spinach, mushrooms, bell peppers, and onions)
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 cups béchamel sauce (see below for recipe)
Béchamel Sauce:
– 3 tablespoons butter
– 3 tablespoons all-purpose flour
– 1 cup milk
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté mixed vegetables with olive oil until tender. Season with salt and pepper.
4. Assemble the lasagna by spreading béchamel sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Spread half of the vegetable mixture over the noodles, followed by half of the mozzarella cheese.
6. Repeat the layers: noodles, béchamel sauce, vegetables, and mozzarella cheese.
7. Top with Parmesan cheese and cover with aluminum foil.
8. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until golden brown.
Cooking Time: 45-50 minutes
Avocado and Black Bean Quesadillas
These quesadillas combine the creamy richness of avocado with the bold flavor of black beans, all wrapped up in a crispy tortilla. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 large tortillas
– 1 ripe avocado, mashed
– 1 cup cooked black beans, warmed
– 1/2 cup shredded Monterey Jack cheese (or your favorite cheese)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Place one tortilla in the skillet and sprinkle with half of the cheese.
3. Top with mashed avocado and black beans, leaving a 1-inch border around the edges.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2-3 minutes or until the other side is also crispy.
7. Repeat with remaining ingredients.
Cooking Time: 8-10 minutes total
Moroccan Spiced Carrot and Lentil Soup
This hearty soup is a perfect blend of comforting flavors, spices, and textures. With carrots, lentils, and aromatic spices, this recipe will transport you to the vibrant markets of Morocco.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium carrots, chopped
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add carrots and cook for an additional 2-3 minutes.
4. Add lentils, broth, cumin, paprika, cinnamon, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 35-45 minutes
Ratatouille with Fresh Herbs
This classic Provençal dish is a symphony of flavors, featuring tender vegetables and fragrant herbs. With just a few simple ingredients, you can create a delicious side dish or add it to your favorite recipes.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 large red bell pepper, diced
– 1 large zucchini, sliced into 1/4-inch thick rounds
– 2 cloves of garlic, minced
– 1/4 cup of fresh basil leaves, chopped
– 1/4 cup of fresh parsley leaves, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss eggplant, bell pepper, zucchini, garlic, basil, and parsley with olive oil, salt, and pepper.
3. Spread the mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 30-40 minutes or until the vegetables are tender and lightly caramelized.
5. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Broccoli and Cheddar Stuffed Potatoes
This recipe combines the natural sweetness of potatoes with the savory flavors of broccoli and cheddar, perfect for a cozy dinner or lunch. With just a few simple steps, you can create a satisfying meal that’s sure to please.
Ingredients:
– 4-6 medium-sized potatoes
– 1 head of broccoli, steamed and chopped
– 1 cup shredded cheddar cheese
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash the potatoes and poke some holes in them with a fork.
3. Bake the potatoes for 45-60 minutes, or until they’re tender when pierced with a fork.
4. While the potatoes are baking, melt butter in a pan over medium heat. Add chopped broccoli and cook until tender.
5. Once the potatoes are done, slice them open lengthwise and top each one with a spoonful of broccoli mixture, followed by shredded cheddar cheese.
6. Return the stuffed potatoes to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
Thai Green Curry with Vegetables and Tofu
This vibrant and flavorful curry combines the creaminess of coconut milk with the spiciness of Thai green curry paste, perfectly balanced with crunchy vegetables and tender tofu. Serve over steamed rice or noodles for a satisfying meal.
Ingredients:
– 1/2 cup Thai green curry paste
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 zucchini, sliced
– 1 cup firm tofu, cut into bite-sized pieces
– 2 cups mixed vegetables (such as carrots, green beans, and snap peas)
– 1 can coconut milk
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, bell pepper, and zucchini; cook until vegetables are tender.
3. Add curry paste and cook for 1 minute, stirring constantly.
4. Add coconut milk, tofu, mixed vegetables, fish sauce (if using), salt, and pepper.
5. Simmer for 10-15 minutes or until the flavors have melded together and the sauce has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 20-25 minutes
Mediterranean Stuffed Eggplant with Feta
A flavorful twist on traditional stuffed eggplants, this Mediterranean-inspired dish combines the richness of feta cheese with the savory flavors of olives, sun-dried tomatoes, and fresh herbs.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped pitted green olives
– 1/4 cup chopped sun-dried tomatoes
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together feta cheese, olives, sun-dried tomatoes, garlic, and parsley.
4. Stuff each eggplant with the mixture, dividing it evenly between the two.
5. Drizzle the tops with olive oil and season with salt and pepper to taste.
6. Bake for 30-35 minutes or until the eggplants are tender and the filling is heated through.
Cooking Time: 30-35 minutes
Summary
Looking for delicious vegetarian recipes to spice up your busy weeknights? Look no further! This article presents 20 mouth-watering options that are quick, easy, and packed with flavor. From classic pasta dishes like Creamy Spinach and Mushroom Pasta, to international-inspired meals like Moroccan Spiced Carrot and Lentil Soup, there’s something for everyone. Plus, recipes like Stuffed Bell Peppers with Lentils and Rice, and Zucchini Noodles with Pesto and Cherry Tomatoes are perfect for a healthy and satisfying meal any time of the week.
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