Home-Fried Potatoes

Home-Fried Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:dakota kelly

"Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley."

Ingredients

• 4 red potatoes
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 tablespoons olive oil

• 1 teaspoon salt
• 3/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
2. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
3. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

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Easy Tomato Sauce

Easy Tomato Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lima

"Easy and yummy tomato sauce with few ingredients. Tasty."

Ingredients

• 4 tablespoons olive oil
• 1 onion, chopped
• 3 tomatoes, chopped

• 1 tablespoon tomato puree
• salt and pepper to taste

Directions

1. In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

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Easy Veggie Samosas

Easy Veggie Samosas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PUMBSTER

"Quick vegetarian samosas with a curried garbanzo bean filling. You can adjust the amount of curry paste according to your taste."

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 3 (19 ounce) cans garbanzo beans, drained
• 2 tablespoons curry paste

• 1/2 cup apple juice
• 3 sheets frozen puff pastry, thawed
• 1/4 cup all-purpose flour for dusting

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
3. Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.
4. Bake in preheated oven for 25 minutes, until golden brown.

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Easy Marinated Mushrooms

Easy Marinated Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DOREENB

"Slow-cooked marinated mushrooms are a delicious, easy appetizer, and always a favorite!"

Ingredients

• 2 cups soy sauce
• 2 cups water
• 1 cup butter

• 2 cups white sugar
• 4 (8 ounce) packages fresh mushrooms, stems removed

Directions

1. In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
2. Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.

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Killer Cranberry Chutney

Killer Cranberry Chutney - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jennifer Hannah

"This is an awesome and interesting way of doing cranberries for turkey dinners. It is also very good on a turkey sandwich. This is my favorite way to do cranberries. Hope you enjoy it!"

Ingredients

• 1 tablespoon oil for frying
• 1/2 red onions, minced
• 1 (12 ounce) bag cranberries
• 1/4 cup fresh orange juice
• 1/4 cup apple cider vinegar

• 3/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 2 apples - peeled, cored, and chopped
• 2 pears - peeled, cored, and chopped

Directions

1. Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.

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Crispy Cucumbers and Tomatoes in Dill Dressing

Crispy Cucumbers and Tomatoes in Dill Dressing - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Michele O'Sullivan

"Crispy cucumbers, fresh tomatoes, and onion add spark to this simple summer salad."

Ingredients

• 1/4 cup cider vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh dill weed
• 1/4 teaspoon ground black pepper

• 2 tablespoons vegetable oil
• 2 cucumbers, sliced
• 1 cup sliced red onion
• 2 ripe tomatoes, cut into wedges

Directions

1. In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.

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Orange and Onion Salad

Orange and Onion Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"A tangy, colorful dish. Use Kalamata, Nicoise or Alfonso olives."

Ingredients

• 6 large oranges
• 3 tablespoons red wine vinegar
• 6 tablespoons olive oil
• 1 teaspoon dried oregano

• 1 red onion, thinly sliced
• 1 cup black olives
• 1/4 cup chopped fresh chives
• ground black pepper to taste

Directions

1. Peel the oranges and cut each one into 4 or 5 crosswise slices. Transfer them to a shallow serving dish and sprinkle them with the vinegar, olive oil, and oregano. Toss gently, cover, and refrigerate for 30 minutes.
2. Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives and grind on fresh pepper.

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Stuffed Butternut Squash

Stuffed Butternut Squash - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BMARYV

"I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike."

Ingredients

• 1 butternut squash, halved and seeded
• 1/2 cup basmati rice
• 6 Brussels sprouts, trimmed and quartered lengthwise
• 1 medium carrot, peeled, sliced and julienned
• 1/3 (15.5 ounce) can garbanzo beans

• 1/4 cup soy milk
• 3 tablespoons tamari
• 1/2 teaspoon ground turmeric
• 2 cloves garlic, minced

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
2. Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
3. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
4. Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

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Green Bean Curry

Green Bean Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ABoston

"I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it! Using fresh ingredients is of the utmost importance. Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish. "

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 1 serrano peppers, thinly sliced
• 1 clove garlic, crushed
• 5 fresh curry leaves
• 1 tablespoon curry powder

• 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon ground turmeric
• salt to taste
• 1 pound fresh green beans, trimmed
• 1/2 cup coconut milk
• 2 tablespoons lime juice

Directions

1. Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

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Black Bean Tacos

Black Bean Tacos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Courtney LeClaire

"Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal."

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (7 ounce) can green salsa (salsa verde)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder

• 1/2 teaspoon ground cumin
• 6 taco shells (optional)
• 2 ounces shredded Mexican cheese blend (optional)
• 1 tomato, diced (optional)
• 1 avocado, sliced (optional)
• 1 cup shredded lettuce (optional)

Directions

1. Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
2. Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

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Zucchini Mediterranean Style

Zucchini Mediterranean Style - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Joe Belmont

"Zucchini, tomatoes, and beans make a tasty topper for rice or egg noodles!"

Ingredients

• 2 cups water
• 1 cup long grain white rice
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 3 cloves garlic, crushed

• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 3 cups finely chopped zucchini
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 1 (15 ounce) can cannellini beans, drained

Directions

1. Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.
2. Heat oil in a separate medium saucepan over medium heat. Stir in onion, red bell pepper, and garlic, and cook until tender. Mix in tomatoes and zucchini, and season with oregano, salt, and pepper. Reduce heat, cover, and simmer 20 minutes, stirring occasionally.
3. Stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. Serve over the cooked rice.

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Penne with Red Pepper Sauce and Broccoli

Penne with Red Pepper Sauce and Broccoli - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jessica

"A delicious combination of red pepper sauce, fresh basil, almonds, broccoli florets, and pasta."

Ingredients

• 4 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 cloves garlic, minced
• 2 red bell peppers, chopped
• 1/4 cup almonds
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt

• freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 4 cups broccoli florets
• 1 pound penne pasta
• 1/3 cup grated Parmesan cheese
• 1/2 cup fresh basil leaves, cut into thin strips

Directions

1. Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes.
2. In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them.
3. Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.
4. Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.
5. Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.

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Grandpa Hubbard's Oatmeal

Grandpa Hubbard's Oatmeal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:EVOY

"My grandfather used to make this oatmeal for me on Saturday mornings accompanied by buttered wheat toast. I miss those Saturdays."

Ingredients

• 3 3/4 cups water
• 2 cups rolled oats
• 1 pinch salt
• 4 teaspoons butter

• 1/4 cup brown sugar
• 1 cup non-dairy creamer
• 4 tablespoons milk
• 1/4 cup brown sugar

Directions

1. In a medium saucepan, heat water to boiling. Reduce heat to low; stir in oats and salt. Cook until oats have thickened, about 5 minutes.
2. Place 1 teaspoon of butter and 1 tablespoon of brown sugar in the bottom of each four serving bowls. Spoon oatmeal into each bowl and stir until butter and sugar are melted. Pour 1/4 cup of creamer and 1 tablespoon of milk over each bowl. Top each serving with another tablespoon of brown sugar. Serve hot.

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Broccoli Noodles and Cheese Casserole

Broccoli Noodles and Cheese Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MESSYCHEF

"This is a quick and easy recipe if you are in a hurry -- just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit. "

Ingredients

• 1 (16 ounce) package egg noodles
• 1 head broccoli, cut into florets

• 2 cups cottage cheese
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 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. Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
3. Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.

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Mushroom Kabobs

Mushroom Kabobs - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Bob Cody

"This is a wonderful kabob for grilling. With more types of mushrooms available in the grocery store, you can now make these year-round using an assortment of button, portabello, shiitake, and crimini mushrooms."

Ingredients

• 3/4 cup sliced fresh mushrooms
• 2 red bell peppers, chopped
• 1 green bell pepper, cut into 1 inch pieces
• 1/4 cup olive oil
• 2 tablespoons lemon juice

• 1 clove garlic, minced
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Preheat grill for medium heat.
2. Thread mushrooms and peppers alternately on skewers.
3. In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, and salt and pepper. Brush mushrooms and peppers with this flavored oil.
4. Brush grate with oil, and place kabobs on the grill. Baste frequently with oil mixture. Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.

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Francisco's Blender Salsa

Francisco's Blender Salsa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SHURMAY

"This salsa is a staple at our house. There's nothing better to serve as a dip for tortilla chips or as a condiment for your favorite Mexican food. Include jalapeno peppers for added heat."

Ingredients

• 3 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
• 1 (6 ounce) can tomato paste
• 1 bunch fresh cilantro leaves

• 2 tablespoons lime juice
• 1 small onion

Directions

1. In a blender or food processor, puree the diced tomatoes with green chile peppers, tomato paste, cilantro, lime juice and onion. Serve at once, or refrigerate in sealed containers.

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Portobello Mushroom Chili

Portobello Mushroom Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GOURMETGUY

"This is a very hearty and tasty chili."

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 medium onions, diced
• 2 cloves garlic, chopped
• 1 tablespoon chili powder
• 1/4 teaspoon ground cayenne pepper

• 1 1/2 pounds portobello mushrooms, cut into 1/2 inch pieces
• 1 (28 ounce) can Italian-style diced tomatoes
• 1 (19 ounce) can red kidney beans
• salt to taste
• 1/2 teaspoon ground black pepper

Directions

1. Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
2. Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

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Chef John's Christmas Miracle Fudge

Chef John's Christmas Miracle Fudge - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Chef John

"It's appropriate to call this Miracle Fudge because of how it's made. This is 100% vegan, is absolutely delicious, and will make a beautiful holiday gift."

Ingredients

• 1/2 cup good-quality unsweetened cocoa (such as Guittard Cocoa Rouge), not packed
• 1/2 cup real maple syrup
• 1 teaspoon vanilla extract
• 1 pinch salt

• 1/2 cup refined coconut oil, melted
• 1/2 cup chopped walnuts
• 1 teaspoon unsweetened cocoa powder for dusting, or as needed

Directions

1. Place 1/2 cup cocoa powder into a mixing bowl and stir in maple syrup, vanilla extract, and salt. Pour in melted coconut oil and stir until thoroughly combined. Continue to stir until coconut oil hardens and the mixture looks grainy and thick.
2. Place walnuts into a dry skillet over medium heat; shake skillet until walnuts are hot and smell nutty and fragrant, 30 seconds to 1 minute. Turn off heat and let walnuts cool slightly, about 1 more minute.
3. Stir warm walnuts into fudge; mixture will soften from the walnuts' heat. Stir fudge until smooth and glossy.
4. Pour fudge into a silicone mold for making small ice cubes. Scrape any excess fudge back into the mixing bowl. Smooth the tops of the fudge pieces.
5. Wrap mold in plastic wrap and freeze until fudge is firm and set, at least 30 minutes. Remove plastic wrap and pop each fudge piece out of the mold. Dust pieces lightly with 1 teaspoon cocoa powder before serving or packaging as gifts. Serve cold; freeze leftovers.

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Tempeh Ratatouille

Tempeh Ratatouille - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lauren Silver

"I've always loved ratatouille and I decided to make up my own hearty version. The veggies listed can be changed/ substituted according to what you have in your refrigerator and/or what's in season."

Ingredients

• 2 new potatoes, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 1 small eggplant, peeled and chopped
• 1/2 cup chopped broccoli
• 1 zucchini, chopped
• 1/2 cup green beans

• 1 (8 ounce) package tempeh
• 1 (14.5 ounce) can crushed tomatoes
• 1 (8 ounce) can garbanzo beans, drained
• 2 cloves garlic, chopped
• 1/4 cup vegetable broth
• 1/2 teaspoon dried rosemary
• 1 cup shredded pepperjack cheese

Directions

1. Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender.
2. Ladle into bowls, and top with cheese.

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Stuffed Peppers My Way

Stuffed Peppers My Way - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sandy

"Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions."

Ingredients

• 1 cup water
• 1/2 cup uncooked Arborio rice
• 2 green bell peppers, halved and seeded
• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• 1 teaspoon dried basil

• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 tomato, diced
• 1/2 cup crumbled feta cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return to the oven for 5 minutes. Serve immediately.

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Scrambled Tofu

Scrambled Tofu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LKAUMANS

"This is a wonderful vegetarian dish with a great flavor. The cheese can be omitted, and other vegetables such as green peppers or mushrooms can be added. It's great served with hot bran muffins."

Ingredients

• 1 tablespoon olive oil
• 1 bunch green onions, chopped
• 1 (14.5 ounce) can peeled and diced tomatoes with juice
• 1 (12 ounce) package firm silken tofu, drained and mashed

• ground turmeric to taste
• salt and pepper to taste
• 1/2 cup shredded Cheddar cheese (optional)

Directions

1. Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.

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Grilled Garlic Potatoes

Grilled Garlic Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:kelly

"This grilled potato recipe is so moist and delicious. It goes great with any meal or on its own, but my favorite is with steak. The cheese tops it off perfectly. Add mushrooms and carrots for an excellent variation. Delicious with sour cream on the side."

Ingredients

• 6 medium baking potatoes, peeled and thinly sliced
• 1 large white onion, sliced
• 3 tablespoons butter, sliced
• 3 cloves garlic, minced

• 1 teaspoon chopped fresh parsley
• salt and pepper to taste
• 1 cup shredded Cheddar cheese

Directions

1. Preheat grill for high heat.
2. Arrange potato slices, separated by onion and butter slices, on a large piece of aluminum foil. Top with garlic, and season with parsley, salt, and pepper. Tightly seal potatoes in the foil.
3. Place on the preheated grill, and cook 20 minutes, turning once, or until potatoes are tender.
4. Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted.

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Toronto Pad Thai

Toronto Pad Thai - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:FULLYRECLINED

"Taken from a local chef in Toronto. You can get preserved tamarinds at a Chinese supermarket for a buck."

Ingredients

• 1 (8 ounce) package pad thai rice noodles
• 1/4 cup tamarind paste
• 1/3 cup boiling water
• 1/4 cup ketchup
• 2 limes, juiced
• 3 tablespoons soy sauce
• 1 tablespoon white sugar
• 1 tablespoon chili paste (sambal oelek)

• 1/4 cup vegetable oil
• 1/2 pound firm tofu, drained and cubed
• 5 cloves garlic, minced
• 4 eggs, beaten
• 3 cups bean sprouts
• 1/2 cup coarsely ground peanuts
• 5 green onions, thinly sliced

Directions

1. Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
2. Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
3. Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.

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Italian Zucchini Saute

Italian Zucchini Saute - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:COLEE576

"This is just like Nonni used to make! Fresh zucchini, onions, and tomatoes sauteed with Italian seasonings make a perfect complement to any meal. Serve alone or over rice."

Ingredients

• 1/2 cup olive oil
• 1 small white onion, sliced into thin wedges
• 1 (14.5 ounce) can diced tomatoes with juice
• 2 zucchinis, sliced

• 1/2 tablespoon Italian seasoning
• 1 tablespoon salt
• 1 teaspoon sugar

Directions

1. Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.

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Curried Squash, Garbanzo Bean, and Potato Stew

Curried Squash, Garbanzo Bean, and Potato Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LAMB2LOVE

"This is a hearty, delicious way to sneak a lot of goodness into a warm, thick bowl of flavor. Great as a side dish or at a potluck, or just on it's own!"

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon ground cayenne pepper
• 1 medium yellow onion, chopped
• 2 tablespoons yellow curry powder
• 2 (14 ounce) cans vegetable broth
• 3 large Yukon Gold potatoes, chopped

• 2 (10 ounce) packages frozen cooked yellow squash
• 1/2 head cauliflower, chopped into bite size pieces
• 2 (15 ounce) cans garbanzo beans
• 1 (8 ounce) container plain yogurt
• cilantro leaves, for garnish

Directions

1. Heat the olive oil and cayenne pepper in a large pot over medium heat, and saute the onion until tender. Season with curry powder. Pour in the broth, and mix in the potatoes. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until potatoes are very tender.
2. Mix the squash and cauliflower into the pot, and continue cooking 30 minutes.
3. Mash the garbanzo beans with a fork, and mix into the pot. Continue cooking 5 minutes, until heated through. Top with yogurt, and garnish with cilantro to serve.

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Creamy Avocado Cucumber Soup

Creamy Avocado Cucumber Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:michelleb

"Very simple, easy cold soup - perfect for hot summer afternoons. Add a small jalapeno for some kick!"

Ingredients

• 3 large cucumbers - peeled, seeded, and coarsely chopped
• 1 large avocado, peeled and pitted
• 2 tablespoons olive oil
• 2 limes, juiced

• 1 large clove garlic
• salt and ground black pepper to taste
• 1 large avocado - peeled, pitted, and coarsely chopped
• 1 pint cherry tomatoes, halved

Directions

1. Place cucumbers, 1 avocado (peeled and pitted), olive oil, lime juice, garlic, salt, and black pepper in a food processor. Puree until smooth. Transfer to a serving bowl.
2. Stir chopped avocado and tomatoes into soup. Serve at room temperature or chilled.

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Easy Roasted Almond Cookies

Easy Roasted Almond Cookies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lynn

"I like to draw a heart on them for special occasions. Every time I make these cookies, I have to smile because the ingredients are simple, without the typical eggs, oil, or wheat -- yet so yummy!"

Ingredients

• 1 cup raw whole almonds
• 1 cup oat flour

• 1/2 cup real maple syrup
• 1 teaspoon almond extract

Directions

1. Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.
2. Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.
3. In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.
4. Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.

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Jamaican Rice

Jamaican Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:nostatic

"Authentic Jamaican rice. This adds a sweet, vegetarian complement to spicy dishes!"

Ingredients

• 1 tablespoon vegetable oil
• 1/2 large onion, sliced
• 1/2 red apple, cored and sliced
• 1 pinch curry powder
• 1 cup water

• 2/3 cup brown rice
• 1 teaspoon dark molasses or treacle
• 1 small banana, sliced
• 1 tablespoon unsweetened flaked coconut

Directions

1. Heat the oil in a saucepan over medium heat. Add the onion and red apple; cook and stir until onion is transparent. Season with curry powder, and stir in the water. Add the rice and molasses, cover, and cook over low heat until the rice is tender, and water has been absorbed, about 30 minutes.
2. Mix in the banana, then sprinkle the coconut on top. Heat through for a moment over low heat before serving.

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Peanut Butter and Maple Oatmeal

Peanut Butter and Maple Oatmeal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Not4sakn

"This is a quick and tasty oatmeal recipe that I've really enjoyed. Even my daughter who doesn't like oatmeal will eat this right up!"

Ingredients

• 3/4 cup water
• 1/4 cup steel-cut oats (such as Trader Joe's(R) Quick Cook Oats)
• 1 tablespoon natural peanut butter (such as Whole Foods 365 Organic Everyday Value(R))

• 1 tablespoon maple syrup
• 1/2 teaspoon brown sugar

Directions

1. Bring water to a boil in a saucepan, stir steel cut oats into water, and reduce heat to medium-low. Cover and cook until oats are tender, 5 to 7 minutes, stirring occasionally. Remove from heat and let stand 1 minute.
2. Stir peanut butter, maple syrup, and brown sugar into oats.

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Cold Spaghetti

Cold Spaghetti - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cheryl

"This is a fresh tomato, garlic and basil sauce and is best in the summer when the tomatoes are fresh. It is a great side dish for lamb but is also great on its own. "

Ingredients

• 4 ripe tomatoes - peeled and seeded
• 3 cloves garlic, peeled
• 1/3 cup chopped fresh basil
• 1 teaspoon olive oil

• 1/2 teaspoon white sugar
• 1 (8 ounce) package uncooked spaghetti
• 1/2 cup shredded Parmesan cheese

Directions

1. In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.
2. 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.
3. Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.

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Cilantro Jalapeno Pesto with Lime

Cilantro Jalapeno Pesto with Lime - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KELIQUE

"This is a spicy alternative to classic basil pesto. You can control the spiciness by using less jalapeno and by removing the seeds and white membrane of the pepper before adding it to the pesto. If you like the spice, just throw it all in!"

Ingredients

• 1 bunch fresh cilantro
• 2 1/2 tablespoons toasted pine nuts
• 1/4 cup extra virgin olive oil
• 5 cloves garlic

• 1 tablespoon fresh lime juice
• 1/2 fresh jalapeno pepper, seeded
• 1/4 cup grated Parmesan cheese

Directions

1. Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.

Cilantro Jalapeno Pesto with Lime - Vegetarian Recipes - Best Vegetarian Recipes
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