Breakfast Tortilla - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MyPlate

"These tortillas stuffed with scrambled eggs, beans, and salsa are great anytime! Can be enjoyed cold as well, so they're perfect to pack for the kids' lunches (or to bring yourself). Very fast and nutritious!"

Ingredients

• 2 tablespoons refried beans
• 2 tablespoons salsa
• 3 eggs, beaten

• 1 tablespoon mayonnaise
• 4 (6 inch) flour tortillas
• 1 1/2 cups shredded lettuce

Directions

1. Stir the beans and salsa together in a small bowl until smooth. Heat a nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.
2. Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.

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18.13

Easy Guacamole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Denise Goodman

"Simply a quick recipe for tasty guacamole! Great with tortilla chips or as a topping for Mexican foods!"

Ingredients

• 2 avocados
• 1 small onion, finely chopped
• 1 clove garlic, minced

• 1 ripe tomato, chopped
• 1 lime, juiced
• salt and pepper to taste

Directions

1. Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

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18.36

Southwestern Vegetarian Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:COLLEEN CAMPO

"Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!"

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1/2 green bell pepper, diced
• 2 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin

• 1 (28 ounce) can diced tomatoes with juice
• 1 (15 ounce) can chickpeas
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 (12 ounce) package uncooked elbow macaroni
• 1/2 cup shredded Monterey Jack cheese

Directions

1. Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

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17.35

Spinach and Mushroom Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MSREGALE23

"Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!"

Ingredients

• 1 (10 ounce) package chopped spinach
• 2 cups shredded Cheddar cheese
• 2 tablespoons butter
• 2 cloves garlic, sliced

• 2 portobello mushroom caps, sliced
• 4 (10 inch) flour tortillas
• 1 tablespoon vegetable oil

Directions

1. Prepare spinach according to package directions. Drain and pat dry.
2. Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
3. Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
4. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

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14.32

Zucchini Herb Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Debi Blair McGinness

"I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day."

Ingredients

• 1/3 cup uncooked long grain white rice
• 2/3 cup water
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup sliced green onions
• 1 clove garlic, minced

• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon basil
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1 1/2 cups seeded, chopped tomatoes
• 2 cups shredded sharp Cheddar cheese, divided

Directions

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

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17.35

Unbelievably Easy and Delicious Vegetarian Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Tracy Hamilton

"You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!"

Ingredients

• 1 (28 ounce) can diced tomatoes with juice
• 1 small onion, diced
• 1 (15 ounce) can white beans, drained
• 1 (15 ounce) can chili beans, with liquid

• 1 (1.25 ounce) package reduced sodium taco seasoning mix
• 1 (1 ounce) package ranch dressing mix
• 1 (12 ounce) package vegetarian burger crumbles
• 1 (8 ounce) package shredded Cheddar cheese (optional)

Directions

1. Mix the tomatoes, onion, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil. Reduce heat to low, mix in the burger crumbles, and continue cooking until heated through. Top with cheese to serve.

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16.34

Honey Roasted Red Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:STEPHNDON

"These slightly sweet potatoes are perfect with most entrees."

Ingredients

• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 2 tablespoons butter, melted
• 1 tablespoon honey

• 1 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

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20.14

Kidney Beans and Corn - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Bethany Mulkern Colavito

"Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili."

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 red onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 tablespoon cumin
• 1 teaspoon ground dry mustard

• ground cayenne pepper to taste
• salt to taste
• ground black pepper to taste
• 1 (16 ounce) can kidney beans, with liquid
• 1 (15.25 ounce) can whole kernel corn, with liquid

Directions

1. Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
2. Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.

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21.52

Quick Yeast Rolls - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DCASH30526

"This easy yeast roll recipe was given to me by my Great, Great Grandmother. I used it a couple of years ago in our state fair and received first place."

Ingredients

• 2 tablespoons shortening
• 3 tablespoons white sugar
• 1 cup hot water
• 1 (.25 ounce) package active dry yeast

• 1 egg, beaten
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour

Directions

1. In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
2. Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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14.32

Calabrese Style Spaghetti - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Paula Cortese

"Noodles with garlic, butter and grated Italian cheese. Serve with crunchy bread sticks and salad, if desired."

Ingredients

• 1 (6 ounce) package spaghetti
• 1/2 cup butter

• 2 tablespoons minced garlic
• 1 cup grated Romano cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Immediately place pasta in a large bowl and mix in butter, garlic and cheese. After butter has completely melted, serve.

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22.04

Tagliatelle with Coriander Pesto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Melanie Booth

"Fresh tagliatelli, coated in a delicious and nutty homemade coriander (cilantro) pesto! Perfect and scrumptious side dish or vegetarian main dish!"

Ingredients

• 1 bunch chopped fresh cilantro
• 6 tablespoons pine nuts
• 1 teaspoon lemon juice, or to taste
• 1/3 cup crumbled feta cheese

• salt and ground black pepper to taste
• 1/2 cup olive oil
• 1 (12 ounce) package dry tagliatelle or wide fettucine pasta
• 1 teaspoon extra-virgin olive oil

Directions

1. Place the cilantro, pine nuts, lemon juice, feta cheese, salt, and black pepper into the work bowl of a food processor, and pulse several times to mince the ingredients. Drizzle in 1/2 cup of olive oil with the machine running, and process until the pesto is a slightly textured paste.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3. Place the cooked pasta into a large serving bowl, and toss with the pesto. Drizzle a bit of extra-virgin olive oil over the pasta, and serve hot.

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17.36

Refried Bean and Cheese Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:hunni662

"Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice."

Ingredients

• cooking spray
• 2 (16 ounce) cans refried beans
• 2 cups shredded Mexican cheese blend, divided

• 1/2 cup chopped onion
• 12 small corn tortillas
• 2 (10 ounce) cans red enchilada sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
3. Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
4. Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
5. Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

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21.03

Potatoes and Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:littlehemmy

"This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns."

Ingredients

• 1/3 cup olive oil
• 6 potatoes, sliced
• 2 large red bell peppers, sliced into rings

• 1 large sweet onion, peeled and chopped
• salt and pepper to taste

Directions

1. Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

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16.59

Zucchini and Potato Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jana

"This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues."

Ingredients

• 2 medium zucchini, quartered and cut into large pieces
• 4 medium potatoes, peeled and cut into large chunks
• 1 medium red bell pepper, seeded and chopped
• 1 clove garlic, sliced
• 1/2 cup dry bread crumbs

• 1/4 cup olive oil
• paprika to taste
• salt to taste
• ground black pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

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18.49

Yellow Squash Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ROSECART

"Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!"

Ingredients

• 4 cups sliced yellow squash
• 1/2 cup chopped onion
• 35 buttery round crackers, crushed
• 1 cup shredded Cheddar cheese
• 2 eggs, beaten

• 3/4 cup milk
• 1/4 cup butter, melted
• 1 teaspoon salt
• ground black pepper to taste
• 2 tablespoons butter

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4. Bake in preheated oven for 25 minutes, or until lightly browned.

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22.28

Garlicky Summer Squash and Fresh Corn - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mindy

"A delicious and different way serve two favorite summer vegetables, squash and corn!"

Ingredients

• 2 tablespoons olive oil
• 1/2 yellow onion, sliced
• 4 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 ear corn, kernels cut from cob

• 2 cups sliced yellow squash
• 2 cups sliced zucchini
• 1 tablespoon chopped fresh parsley
• 2 tablespoons butter
• salt and pepper to taste

Directions

1. Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
2. Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

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11.05

Muffin Morning Makers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Susan

"These breakfast muffin sandwiches are perfecto for a quick breakfast at home. I like to freeze them and pop them in the microwave for a grab and go breakfast. These sandwiches don't need to be made with sausage, they can be made vegetarian, with ham, bacon or any type of meat you enjoy in the mornings."

Ingredients

• 1 (12 ounce) package English muffins
• 6 eggs
• 1/4 cup chopped green onion

• 1 cup shredded Cheddar cheese
• 2 1/2 tablespoons vegetable oil
• 6 ounces ground breakfast sausage

Directions

1. Split the muffins open with a fork and toast them in a toaster oven.
2. In a large bowl scramble the eggs, green onions and cheddar cheese together. Heat vegetable oil in a skillet, pour the egg mixture into the skillet and let it fry in one layer as you would an omelet. When the egg is cooked on the underside, flip the egg over and cook the wet side; remove from heat when cooked through.
3. At the same time that the eggs are frying, form the sausage into small patties. Place the sausage in another skillet. Fry until browned, remove from pan and drain on paper towels.
4. Make the muffin sandwiches by layering a piece of sausage and a piece of the fried egg between the two muffin pieces. If you intend to freeze the sandwiches, let each part of the sandwich cool before make the sandwiches, then wrap them in plastic wrap and freeze. Reheat in the microwave.

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15.21

Maria's Broccoli Rabe - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Maria

"This is a nice side dish served with baked chicken or fish. Virtually not fattening and very healthy for you."

Ingredients

• 1 pound broccoli rabe, trimmed
• 5 tablespoons extra virgin olive oil

• 1 clove garlic, minced
• 1 tablespoon grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
2. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.

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13.45

Toad In a Hole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:FROGETTE

"These were made for me when I was a youngster, I'm now 55 years young. My Grand and Great Grand children love these. Enjoy!"

Ingredients

• 6 slices bread
• 2 tablespoons butter, softened

• 6 eggs
• 6 slices Cheddar cheese

Directions

1. Preheat a large skillet to a high heat.
2. With a small biscuit cutter remove centers from bread. Butter slices on one side only. Grill bread until lightly toasted. Crack an egg into each bread hole (be careful not to break the yolk). Season with salt and pepper to taste. Lay 1 slice of cheese on each egg and then the bread rounds. Cook until eggs are cooked to your desired consistency.

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21.41

Shiitake Delight - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PINAYCOOK

"This is a very delightful meal. Very simple, and my two-year old loves it! Interesting taste and texture. Serve with white rice."

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic
• 8 shiitake mushrooms, chopped
• 1 cup vegetable broth

• 2 tablespoons butter
• Italian seasoning to taste
• salt to taste

Directions

1. Heat the olive oil in a skillet over medium heat, and cook the garlic just until golden. Mix in mushroom pieces, and cook 10 minutes, until tender.
2. Pour the broth into the skillet. Stir in butter until melted. Season with Italian seasoning and salt.

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11.18