Roasted Garlic

Roasted Garlic - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CONI67

"I love garlic! It's so easy to roast, and there are so many different ways to do it. It's great when spread on crackers or bread, or mixed into hummus, pasta sauce or just about anything else!"

Ingredients

• 1 medium head garlic

• 2 tablespoons olive oil

Directions

1. Method 1: Preheat oven to 250 degrees F (125 degrees C). Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake in preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract softened garlic.
2. Method 2: Preheat oven to 250 degrees F (125 degrees C). Peel each garlic clove. Place in a single layer in a small baking dish and drizzle with olive oil. Bake for 15 minutes, until garlic is soft.

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Blue Cornmeal Pancakes

Blue Cornmeal Pancakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:UBERGRRL

"This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry."

Ingredients

• 3/4 cup blue cornmeal
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup boiling water
• 1 beaten egg

• 1/2 cup milk
• 2 tablespoons butter, melted
• 3/4 cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup pine nuts, toasted

Directions

1. In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
2. In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
3. Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
4. Serve immediately with maple syrup of fruit preserves.

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P.J.'s Fresh Corn Salad

P.J.'s Fresh Corn Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BROWNDOG

"My son in-law makes this salad during the summer. It is so refreshing on a hot day."

Ingredients

• 8 ears fresh corn
• 1 tomato, chopped
• 1 zucchini, chopped
• 1 cucumber, peeled and chopped

• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1/2 cup Italian-style salad dressing

Directions

1. Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion and red bell pepper. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.

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Cavatelli, Broccoli and Mushrooms

Cavatelli, Broccoli and Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Karen Marnell

"A local family restaurant has a dish very similar to this one that has been a favorite for years. My friend and I came up with this recipe when we were unable to find one anywhere, even in Italian cookbooks."

Ingredients

• 1 (8 ounce) package cavatelli pasta
• 1 head broccoli, cut into florets
• 1/2 cup butter

• 3 cloves garlic, finely chopped
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
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. Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.
4. Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
5. Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

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Vegetable Shepherd's Pie

Vegetable Shepherd's Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sparkles

"A delicious and savory meatless meal that sticks to your ribs!"

Ingredients

• 8 large potatoes, peeled and quartered
• 2 carrots, sliced
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons milk

• 1 onion, chopped
• 1 teaspoon vegetable oil
• 1 (19 ounce) can kidney beans, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon white sugar
• 1 cup shredded Cheddar cheese
• 1/2 teaspoon paprika

Directions

1. Preheat oven to 375 degrees F (175 degrees C).
2. Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
3. While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
4. In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
5. In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
6. Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.

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Asian Salad

Asian Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Juanita Peek

"This salad is appreciated by everyone because of its unique blend of flavors."

Ingredients

• 2 (3 ounce) packages ramen noodles, crushed
• 1 cup blanched slivered almonds
• 2 teaspoons sesame seeds
• 1/2 cup butter, melted
• 1 head napa cabbage, shredded

• 1 bunch green onions, chopped
• 3/4 cup vegetable oil
• 1/4 cup distilled white vinegar
• 1/2 cup white sugar
• 2 tablespoons soy sauce

Directions

1. In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
2. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
3. In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

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Rainbow Veggie Chili

Rainbow Veggie Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:theveggieone

"Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner."

Ingredients

• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 fresh jalapeno pepper, diced
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 (28 ounce) can crushed tomatoes, with liquid

• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can chili beans in spicy sauce, undrained
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Directions

1. Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
2. Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

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Barley Risotto Primavera

Barley Risotto Primavera - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen

"Easy to make and bursting with flavor, this risotto uses barley instead of rice for an extra nutritional punch. This is a hearty and filling meat-free alternative to the usual skillet meals."

Ingredients

• 1 teaspoon vegetable oil
• 2 carrots, diced
• 1 zucchini, diced
• 3 small yellow squash, diced
• 4 1/2 cups chicken broth or vegetable broth
• 1 teaspoon vegetable oil
• 1 small onion, diced

• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 cup pearl barley
• 2 tablespoons butter (optional)
• 1/2 cup grated Parmesan cheese
• salt and freshly ground black pepper to taste

Directions

1. Heat 1 teaspoon vegetable oil in a large skillet over medium heat; cook and stir carrots 2 to 3 minutes. Add zucchini and yellow squash; cook until tender, 5 to 10 minutes.
2. Heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.
3. Heat 1 teaspoon vegetable oil in a separate large skillet over medium heat; cook and stir onion until lightly browned and tender, about 10 minutes. Add garlic and thyme; cook until fragrant, 1 to 2 minutes. Cook and stir barley into onion mixture until lightly toasted, 2 to 3 minutes.
4. Pour about 2 cups warm broth into barley mixture; reduce heat to low, and simmer, stirring occasionally, until broth is absorbed, 5 to 10 minutes. Add remaining broth, 1/2 cup at a time, allowing broth to absorb before each addition, until barley is tender, 15 to 20 minutes. Stir in carrot mixture, butter, and Parmesan cheese until cheese melts, 1 to 2 minutes. Season with salt and black pepper.

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Easy Mashed Potato and Roasted Vegetable Enchiladas

Easy Mashed Potato and Roasted Vegetable Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JUSTLETTY2

"This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through."

Ingredients

• 1 head broccoli, cut into florets
• 8 ounces whole button mushrooms
• 3 small zucchini, chopped
• 2 cups chopped carrots
• 1/4 cup olive oil
• salt and pepper to taste
• 3 cups water

• 1 cup milk
• 1/4 cup butter
• 1 (7.6 ounce) package instant mashed potato flakes
• 1 (12 ounce) package corn tortillas
• 3 cups enchilada sauce
• 8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
3. Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
4. In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.

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Vegan Corn Muffins

Vegan Corn Muffins - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ASTROPHE

"A small, fast batch of muffins that's the perfect size for a couple. Crisp outside, moist inside with a light texture."

Ingredients

• 1 1/2 teaspoons egg replacer (dry)
• 2 tablespoons water
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder

• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 cup water
• 1/2 teaspoon salt

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
2. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins, filling each about halfway.
3. Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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Spinach, Red Lentil, and Bean Curry

Spinach, Red Lentil, and Bean Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CURRYLOVINVEGGIE

"A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan."

Ingredients

• 1 cup red lentils
• 1/4 cup tomato puree
• 1/2 (8 ounce) container plain yogurt
• 1 teaspoon garam masala
• 1/2 teaspoon ground dried turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ancho chile powder
• 2 tablespoons vegetable oil

• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 (1 inch) piece fresh ginger root, grated
• 4 cups loosely packed fresh spinach, coarsely chopped
• 2 tomatoes, chopped
• 4 sprigs fresh cilantro, chopped
• 1 (15.5 ounce) can mixed beans, rinsed and drained

Directions

1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
3. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

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Owen's Veggie Stir-Fry

Owen's Veggie Stir-Fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dell

"Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish."

Ingredients

• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 3 tablespoons vegetable oil
• 1 carrot, sliced

• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 2/3 cup fresh corn kernels
• 1 clove crushed garlic
• 4 green onions, sliced
• 1 1/3 cups bean sprouts

Directions

1. Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
2. Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.

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Penne Pasta with Cannellini Beans and Escarole

Penne Pasta with Cannellini Beans and Escarole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Renee Trivelli Milillo

"This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!"

Ingredients

• 1 (16 ounce) package dry penne pasta
• 1 head escarole, chopped
• 1 (15.5 ounce) can cannellini beans, with liquid

• 1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
• salt and ground black pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

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Garlic Green Beans

Garlic Green Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ericka Ettinger

"Caramelized garlic and cheese! Is there anything better with green beans? You'd better make plenty for everyone!"

Ingredients

• 1 tablespoon butter
• 3 tablespoons olive oil
• 1 medium head garlic - peeled and sliced

• 2 (14.5 ounce) cans green beans, drained
• salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Directions

1. In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

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Italian Hummus

Italian Hummus - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kristin

"Serve warm or cold with pita as a party appetizer, or put on French bread and run under the toaster oven for a great snack or light lunch."

Ingredients

• 1 cup non-fat cottage cheese
• 1 (15.5 ounce) can cannellini beans, drained
• 1 bunch fresh basil, chopped

• 1 pint grape tomatoes, coarsely chopped
• 1 clove garlic, minced
• salt and pepper to taste

Directions

1. In a blender or food processor, blend the cottage cheese, beans, basil, tomatoes, garlic, salt, and pepper until smooth.

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Pumpkin Tart With Pecan Crust

Pumpkin Tart With Pecan Crust - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen

"My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan."

Ingredients

• 3/4 cup pecan halves
• 3/4 cup rolled oats
• 3/4 cup whole wheat pastry flour
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1/4 cup vegetable oil
• 3 tablespoons real maple syrup
• 1 cup soy milk

• 1/4 cup arrowroot powder
• 1 (15 ounce) can pumpkin puree
• 1/2 cup real maple syrup
• 1 tablespoon grated fresh ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves

Directions

1. Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
2. Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
3. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
4. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
5. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

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Dandelion Salad

Dandelion Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ERLENSEE_GERMANY

"This is a very good use of all those annoying dandelions growing in your yard. Just so long as you don't have a dog! Top with your favorite dressing. I prefer hot bacon dressing!"

Ingredients

• 1/2 pound torn dandelion greens
• 1/2 red onion, chopped
• 2 tomatoes, chopped

• 1/2 teaspoon dried basil
• salt and pepper to taste

Directions

1. In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

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Anytime Almonds

Anytime Almonds - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KINDERQUEEN

"These savory almonds are easy to make and take almost no time at all. They are delicious while still warm, but taste just as good cold. Goes well with Kalamata olives and feta cheese as a small appetizer tray. If you are using raw almonds, increase the baking time."

Ingredients

• 2 cups dry roasted almonds, no salt added
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped

• 1 sprig fresh rosemary, chopped
• 1 1/2 teaspoons kosher salt (do not use regular table salt)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, mix together almonds, olive oil, garlic, and rosemary until nuts are completely coated. Season with salt. Spread evenly on a baking sheet.
3. Bake in a preheated oven for 10 minutes.

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Asparagus and Goat Cheese Quesadillas

Asparagus and Goat Cheese Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PainterCook

"Easy and elegant quesadillas made with fresh asparagus and soft goat cheese. A royal combination of flavors for that Southwestern fix. Perfect for family meals and fancy enough for guests. Delicious!"

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1/2 pound fresh asparagus, cut into 1 1/2 inch pieces
• salt and pepper to taste
• 2 (10 inch) flour tortillas

• 4 ounces herbed goat cheese
• 1/4 cup chopped fresh cilantro
• fresh cilantro sprigs, for garnish

Directions

1. Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
2. Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil.
3. Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.

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Vegetarian Bean Burritos

Vegetarian Bean Burritos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Megan

"An alternative to using canned refried beans which usually contain lard. Add your favorite burrito fixings!"

Ingredients

• 1 (15.5 ounce) can pinto beans, drained
• 2 tablespoons tomato sauce
• 2 tablespoons taco seasoning mix, or more to taste

• 8 flour tortillas
• 2 cups shredded lettuce
• 2 cups grated Colby Jack cheese

Directions

1. Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
2. Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
3. Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

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Vegetarian Slow Cooker Corn Chowder

Vegetarian Slow Cooker Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:emmelldee

"Wholesome and filling corn chowder for your slow cooker. You can use lower-fat or skim milk in place of the half-and-half . Make sure to wash hands thoroughly after handling hot peppers! Serve with warm sourdough bread."

Ingredients

• 3 (15 ounce) cans cream-style corn
• 3 (15.25 ounce) cans whole-kernel corn
• 1 (16 ounce) package frozen diced hash brown potatoes
• 2 tablespoons butter
• 1 large red onion, chopped
• 1 large sweet white onion, chopped
• 3 bell peppers, chopped

• 3 stalks celery, chopped
• 3 large carrots, chopped
• 2 jalapeno peppers, seeded and chopped
• 3 hot cherry peppers, seeded and chopped
• 2 poblano peppers, seeded and chopped
• 4 cups half-and-half cream

Directions

1. Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.
2. Heat butter in a skillet over medium heat; cook and stir red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers in the melted butter until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; top with half-and-half.
3. Cook, stirring occasionally, for about 3 hours.

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Whole Earth Kale Salad

Whole Earth Kale Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CookMe2

"This is an awesome way to use kale in a delicious salad."

Ingredients

• 2 cups brown rice
• 4 cups water
• 1 (16 ounce) package extra firm tofu, diced
• 3/4 cup tamari almonds
• 1/4 cup sesame seeds
• 1 bunch kale, ribs removed, chopped
• 1/2 large head red cabbage, chopped
• 1 cup shredded carrot

• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh dill
• 1/2 cup lemon juice
• 1/2 cup tamari soy sauce
• 2 tablespoons extra-virgin olive oil
• 8 cloves garlic, chopped
• 1/4 cup stone-ground mustard
• salt and ground black pepper to taste

Directions

1. Bring the brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Spread the rice onto a large platter and chill in refrigerator until cooled completely.
2. Gently toss the cooled rice, diced tofu, tamari almonds, sesame seeds, chopped kale, red cabbage, shredded carrot, chopped flat-leaf parsley, and chopped dill together in a large mixing bowl.
3. Whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl; season with salt and black pepper.
4. Drizzle the dressing over the rice mixture; toss gently to coat evenly.

Whole Earth Kale Salad - Vegetarian Recipes - Best Vegetarian Recipes
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Lentil Stuffed Tomatoes

Lentil Stuffed Tomatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SUE

"These tomatoes, stuffed with lentils and oven baked, make a great entree."

Ingredients

• 1/2 cup uncooked white rice
• 1/2 cup red lentils
• 1 cup boiling water
• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon chopped fresh mint

• salt to taste
• ground black pepper to taste
• 8 medium tomatoes
• 2 tablespoons vegetable oil
• 1 clove crushed garlic

Directions

1. Rinse rice and lentils in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat.
2. Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until golden brown over medium low heat. Stir in lentil mixture and mint. Season generously with salt and pepper.
3. Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve. Fill tomato shells with lentil mixture, and replace the tops. Stand in a baking dish.
4. Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.
5. Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.

Lentil Stuffed Tomatoes - Vegetarian Recipes - Best Vegetarian Recipes
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Whole Rice and Lentils (Majadara)

Whole Rice and Lentils (Majadara) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:shari p.

"One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too."

Ingredients

• 1/4 cup olive oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 teaspoon chopped fresh ginger root
• 1 cup brown rice
• 1 cup green lentils

• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 2 1/2 cups water

Directions

1. Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
2. Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.

Whole Rice and Lentils (Majadara) - Vegetarian Recipes - Best Vegetarian Recipes
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Fresh Tomato Basil Sauce

Fresh Tomato Basil Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MINDIM

"A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!"

Ingredients

• 8 pounds tomatoes, seeded and diced
• 1/4 cup chopped fresh basil
• 1 large onion, minced

• 3 cloves garlic, minced
• 1/2 cup olive oil
• salt and pepper to taste

Directions

1. In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
2. Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
3. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

Fresh Tomato Basil Sauce - Vegetarian Recipes - Best Vegetarian Recipes
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Creamy Corn Chowder

Creamy Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:J.D.

"This is a recipe that I've modified to be low-fat and vegetarian. The original called for heavy cream and chicken broth. I think it is quite yummy, and especially good on chilly evenings!"

Ingredients

• 6 red potatoes, peeled and cubed
• 2 (11 ounce) cans whole kernel corn, undrained
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped sweet onion

• 1 tablespoon red pepper flakes
• 2 cups vegetable broth
• 1 (12 ounce) package low-fat, firm silken tofu
• salt to taste

Directions

1. Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.
2. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

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Glazed Pearl Onions with Raisins and Almonds

Glazed Pearl Onions with Raisins and Almonds - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"A wonderful relish-like vegetable dish. This dish can be made 6 hours ahead, and rewarmed before serving. Sherry wine vinegar can be substituted for red wine vinegar."

Ingredients

• 2 pounds pearl onions
• 1 cup dry sherry
• 1/2 cup raisins
• 1/4 cup honey
• 1/4 cup water
• 2 tablespoons butter

• 1 teaspoon chopped fresh thyme
• 2/3 cup toasted slivered almonds
• 4 teaspoons red wine vinegar
• salt to taste
• ground black pepper to taste

Directions

1. Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
2. Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing.
3. Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.

Glazed Pearl Onions with Raisins and Almonds - Vegetarian Recipes - Best Vegetarian Recipes
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Wassail Punch

Wassail Punch - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Bea Gassman

"Great for holiday gatherings. Using a slow-cooker to prepare this allows the aroma to be savored for hours."

Ingredients

• 2 quarts apple cider
• 2 cups orange juice
• 1/2 cup lemon juice
• 12 whole cloves

• 4 cinnamon sticks
• 1 pinch ground ginger
• 1 pinch ground nutmeg

Directions

1. In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.

Wassail Punch - Vegetarian Recipes - Best Vegetarian Recipes
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Lemon Pepper Green Beans

Lemon Pepper Green Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Annette

"These green beans are easy and delicious. They are a bit tangy, spicy, and crunchy with the almonds. My family's favorite!"

Ingredients

• 1 pound fresh green beans, rinsed and trimmed
• 2 tablespoons butter

• 1/4 cup sliced almonds
• 2 teaspoons lemon pepper

Directions

1. Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
2. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.

Lemon Pepper Green Beans - Vegetarian Recipes - Best Vegetarian Recipes
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