Cream of Mushroom Soup II

Cream of Mushroom Soup II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Michelle Chen

"Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it."

Ingredients

• 1 pound fresh mushrooms
• 1/4 cup margarine
• 4 green onions, thinly sliced
• 3 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme
• 2 tablespoons all-purpose flour

• 4 cups vegetable broth
• 1 cup light cream
• salt and pepper to taste
• 1 sprig fresh thyme leaves
• 1 tablespoon chopped fresh chives

Directions

1. Thinly slice the mushroom caps, discarding the stalks.
2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

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Vegan Arepas Made with Polenta

Vegan Arepas Made with Polenta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:angloesque

"Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal."

Ingredients

• 1 (8 ounce) container tofu, drained
• 1 (16 ounce) tube prepared polenta
• olive oil
• 2 bananas, sliced lengthwise
• 1 cup black beans, undrained

• 2 avocados - peeled, pitted, and sliced
• 1 large mango - peeled, seeded, and diced
• 1/4 cup diced onion
• 1 jalapeno pepper, seeded and minced
• salt to taste

Directions

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
2. Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.
3. Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside.
4. Heat the olive oil in a skillet over medium-high heat. Cook the bananas in the oil until crispy on the outside, yet soft on the inside, about 5 minutes. Remove the bananas from the oil and set aside.
5. Pour the entire can of black beans into a blender and blend until a thick sauce forms.
6. Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.
7. To build the arepas, place a slice of polenta on each of four plates and top each with first about 1/4 of the bean sauce, then a piece of tofu, a few slices of banana, some avocado, and finishing with about 1/4 of the mango salsa.

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Mike's Homemade Pizza

Mike's Homemade Pizza - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MJUCHT

"A great recipe for homemade pizza dough and sauce. The sauce is especially good. Top with whatever you like."

Ingredients

• DOUGH:
• 1 (.25 ounce) envelope active dry yeast
• 1 cup lukewarm water
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons shortening
• SAUCE:
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 (6 ounce) can tomato paste
• 6 fluid ounces water

• 1/2 teaspoon white sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/8 teaspoon crushed red pepper flakes

Directions

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.
3. Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.
4. Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.

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Barb-a-fu

Barb-a-fu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LeahEats

"Comfort food for the cow-lover."

Ingredients

• 3 tablespoons cornmeal
• 1 tablespoon all-purpose flour
• 1/8 teaspoon crushed red pepper flakes, or to taste
• 1 teaspoon garlic powder, or to taste
• 1/4 teaspoon chili powder, or to taste
• salt and pepper to taste

• 1 (12 ounce) package extra-firm tofu, cut into 1/4-inch thick slices
• 1 tablespoon olive oil
• 1/4 cup minced onion
• 1 teaspoon soy sauce
• 3/4 cup barbeque sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish with cooking spray.
2. Combine cornmeal, flour, red pepper flakes, garlic powder, chili powder, salt, and pepper in a resealable plastic bag; shake to mix. Gently shake tofu slices with cornmeal mixture to coat, then shake off excess, and place into prepared baking dish.
3. Bake tofu in preheated oven for 10 minutes, then turn the pieces over and continue to cook for an additional 10 minutes. Meanwhile, heat olive oil in a saucepan over medium heat. Add minced onion and cook until softened and translucent, about 3 minutes. Stir in soy sauce and barbeque sauce. Bring to a simmer, then turn heat to low and keep warm until the tofu is ready.
4. When tofu has finished baking, pour the hot barbeque sauce overtop, then return to the oven and bake for an additional 5 minutes.

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Brussels Sprouts with Mushrooms

Brussels Sprouts with Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARILYN PERZIK

"My husband and I adore Brussels sprouts and usually just steam them served with butter."

Ingredients

• 4 cups Brussels sprouts, trimmed and halved
• 1/2 pound whole mushrooms
• 5 tablespoons butter

• 1/2 cup chopped fresh parsley
• salt and pepper to taste
• fresh lemon juice

Directions

1. Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
2. Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

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Grilled Garlic Parmesan Zucchini

Grilled Garlic Parmesan Zucchini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:AngieItaliano

"This is a summer favorite at my house. So easy and tasty, and complements steak, ribs, chicken or fish. By the way, these can be done in the oven under the broiler as well."

Ingredients

• 3 zucchini
• 3 tablespoons butter, softened
• 2 cloves garlic, minced

• 1 tablespoon chopped fresh parsley
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
3. Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
4. Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

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Fried Tomato, Onion, and Mushroom Ragout

Fried Tomato, Onion, and Mushroom Ragout - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cathy Wiechert

"When I was growing up, my mother used to make a simple dish of fried tomatoes and onions that we would soak up with buttered bread. This is an updated version to which I have added mushrooms and fresh basil. My daughter loves this over whole wheat penne pasta and topped with Parmesan cheese."

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 4 tomatoes, cut into wedges

• 2 cups sliced white mushrooms
• 1/4 cup chopped fresh basil
• salt and black pepper to taste

Directions

1. Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
2. Sprinkle on the basil, salt and pepper, and stir to combine.

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Corny Corn Bread (Vegan and Wheat-Free)

Corny Corn Bread (Vegan and Wheat-Free) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ChrissyintheKitchen

"This corny corn bread is vegan and wheat-free. We like these with jam or honey. Yum!"

Ingredients

• 3 tablespoons chia seeds
• 1 1/2 cups warm water
• 1/2 cup sucanat
• 1/4 cup agave nectar
• 1 1/2 cups cornmeal

• 1 cup spelt flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups frozen corn kernels

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan.
2. Soak chia seeds in warm water in a bowl for 5 minutes; drain.
3. Blend chia seeds in a blender until smooth; add sucanat and agave nectar. Blend the mixture again until smooth.
4. Sift cornmeal, spelt flour, baking powder, and salt into a large mixing bowl. Add frozen corn kernels and chia seed mixture to the cornmeal mixture; stir and pour into prepared pan.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Watermelon Granita with Champagne

Watermelon Granita with Champagne - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ilikeit

"This is a wonderful dessert as an end of a warm and romantic dinner!"

Ingredients

• 2 pounds watermelon, seeded and cubed
• 1/2 cup white sugar

• 1 cup champagne
• 4 slices watermelon

Directions

1. Place cubed watermelon and sugar in the pitcher of a blender. Blend for 1 minute. Stir in the champagne. Pour the watermelon mixture into a plastic container, cover and place in the freezer. Stir the mixture with a fork every 30 minutes until frozen, about 2 hours.
2. Before serving, remove the frozen granita from the freezer and stir well using a fork or place in the food processor and process until it reaches the desired consistency. Serve in tall glasses garnished with sliced watermelon.

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Indian Peas And Cauliflower

Indian Peas And Cauliflower - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MELLY343

"This is one of the first Indian dishes I made. It is easy and quick. Fresh or frozen peas may be used."

Ingredients

• 3 tablespoons vegetable oil
• 4 teaspoons cumin seed
• 1 teaspoon mustard seed

• 2 cups green peas
• 2 cups cauliflower florets
• 1 teaspoon salt

Directions

1. Heat the oil in a skillet over medium heat. Place the cumin seeds and mustard seeds in the hot oil. Cook and stir until the seeds begin to pop. Mix in the peas and cauliflower. Season with salt. Reduce heat to low, cover, and continue cooking 15 minutes, until the vegetables are tender.

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Tomato Soup

Tomato Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CORWYNN DARKHOLME

"This is a very simple, creamy and yummy soup, I do believe all will love it!"

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 2 (28 ounce) cans crushed tomatoes

• 3 1/2 cups vegetable broth
• 1 tablespoon vegetarian Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 4 drops hot pepper sauce

Directions

1. Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
2. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

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Spinach and Pine Nuts

Spinach and Pine Nuts - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Robyn Webb

"In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

Ingredients

• 3 pounds spinach, rinsed
• 2 teaspoons olive oil
• 2 tablespoons toasted pine nuts

• 1 teaspoon minced garlic
• freshly ground black pepper

Directions

1. Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
2. Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

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Asparagus with Junk

Asparagus with Junk - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JZGrebe

"This dish turns asparagus into a delicious casserole! My whole family loves it! You can adjust this recipe to make a lot or a little very easily."

Ingredients

• 1 bunch fresh asparagus, trimmed
• 1 cup mayonnaise

• 1/2 cup bread crumbs
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place a steamer insert into a saucepan. Pour enough water into the saucepan to reach just below the bottom of the steamer. Bring the water to a boil. Add the asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness.
3. Place the asparagus into a baking dish. Spread mayonnaise over the asparagus; sprinkle with bread crumbs and Parmesan cheese.
4. Bake in the preheated oven until the crumbs and cheese are golden brown, about 20 minutes.

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Super Hot Cereal Mix

Super Hot Cereal Mix - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Joann

"Make your own instant oatmeal mix. This is a great gift! Add boiling water, let sit until thick, and eat! You may substitute your favorite dried fruit for the raisins if you wish."

Ingredients

• 5 cups instant oatmeal
• 4 tablespoons brown sugar

• 1 cup raisins
• 3 tablespoons dry milk powder

Directions

1. In a large bowl combine oatmeal, brown sugar, dry fruit, and dry milk. Transfer ingredients to an airtight container or jar to store until ready to use.
2. To serve: Place 1 cup of mixture and 1/2 to 3/4 cup boiling water (depending how thick you like your oatmeal) into a cereal bowl. Let stand until thickened.

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Jeera (Cumin) Rice

Jeera (Cumin) Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MEDHALEE

"This is a wonderfully cumin flavored rice that enhances the flavor of many a dull meal!! Some variations to this recipe that are delicious: after adding the cumin seeds add onion, ginger, whole black peppercorn, cloves, or a cinnamon stick. You could also add all of the above options to make a rice chock-full of tastes!"

Ingredients

• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1 cup dry jasmine rice

• 1 3/4 cups water
• salt to taste

Directions

1. Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
2. Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

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Fettuccine in Creamy Mushroom and Sage Sauce

Fettuccine in Creamy Mushroom and Sage Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BRIGIT

"A yummy, very quick and easy vegetarian dish. On the table in 30 minutes."

Ingredients

• 8 ounces spinach fettuccine pasta
• 1 tablespoon extra virgin olive oil
• 1 shallot, chopped
• 1 clove garlic, chopped

• 4 ounces chopped fresh oyster mushrooms
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh sage
• salt and pepper to taste

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. Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
3. Toss sauce with cooked fettucine, and season with salt and pepper to serve.

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Pita Pizza

Pita Pizza - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DENVERCHERYL

"As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust."

Ingredients

• 6 pita breads
• 1 (6.5 ounce) can tomato sauce
• 1 (4 ounce) can sliced black olives, drained
• 1 ounce diced pimento peppers, drained
• 2 small tomatoes, thinly sliced

• 4 ounces shredded mozzarella cheese
• 4 ounces blue cheese, crumbled
• 1 pinch dried basil
• 1 pinch dried oregano
• 1 pinch crushed coriander seed

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
3. Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

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Tortilla Zucchini Casserole

Tortilla Zucchini Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Brandi Atkins

"My grandmother always fixed this for special occasions and it was always a hit. It takes the southern zucchini casserole dish and adds a Mexican flair."

Ingredients

• 2 tablespoons olive oil
• 1 pound zucchini, sliced
• 1 onion, chopped
• 1 small green bell pepper, chopped
• 1 (7 ounce) can diced green chiles, drained
• 4 hard-cooked eggs, chopped
• 1 teaspoon salt, or to taste

• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper, or to taste
• 2 cups sour cream
• 2 tablespoons all-purpose flour
• 6 (6 inch) corn tortillas, cut into wedges
• 3 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet; cook and stir zucchini, onion, and bell pepper in hot oil until tender, about 5 minutes. Remove from heat and stir in green chiles, eggs, salt, cumin, garlic powder, and cayenne pepper; set aside. Mix sour cream and flour in a bowl.
3. Layer half the corn tortillas in a 9x13-inch baking dish. Spread half the zucchini mixture and half the sour cream mixture on top; sprinkle with half the Cheddar cheese. Repeat the layers.
4. Bake in preheated oven until cheese is melted, about 30 minutes.

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Kale and Adzuki Beans

Kale and Adzuki Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:skymonkey

"This delicious, easy to make recipe is great as a side dish, or as a main dish served over short grain brown and wild rice."

Ingredients

• 1 cup uncooked adzuki beans
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and crushed
• 6 cups roughly chopped kale
• 2 tablespoons water

• 1/4 cup tamari
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt and pepper to taste

Directions

1. Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender.
2. Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.

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Zucchini Cakes

Zucchini Cakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Amanda Ebright

"These vegetarian zucchini cakes will fool the crab cake lovers in your family. They're easy, inexpensive, and make a great side dish."

Ingredients

• 3 cups coarsely shredded zucchini
• 1/2 teaspoon salt
• 1 cup fresh bread crumbs
• 1 large egg
• 2 green onions, thinly sliced
• 1/4 cup diced red bell pepper

• 1 1/2 teaspoons seafood seasoning
• 1 teaspoon Dijon mustard
• 1 tablespoon mayonnaise
• 1/8 teaspoon red pepper flakes
• 2 tablespoons vegetable oil
• 1 teaspoon butter

Directions

1. Place grated zucchini in a colander; sprinkle with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible; zucchini should be fairly dry and reduced to about 2 cups.
2. Mix egg, zucchini, bread crumbs, green onions, bell pepper, seafood seasoning, mustard, mayonnaise, and red pepper flakes in a large bowl. Form into 8 patties, 3 to 4 inches across.
3. Heat oil and butter in a skillet over medium-high heat. Fry patties until golden brown, about 4 minutes per side. Drain on paper towels.

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Puree of Green Things Soup with Quinoa and Pepper Relish

Puree of Green Things Soup with Quinoa and Pepper Relish - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Always Cooking Up Something

"I threw this together one night, using leftover green veggies from the fridge. Broccoli is the main flavor, complemented by a topping of quinoa and pan-grilled red pepper with lime juice. This can easily be made vegetarian by using vegetable broth instead of chicken broth."

Ingredients

• For the Soup:
• 2/3 cup quinoa
• 1 1/3 cups water
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 2 parsnips, peeled and cubed
• 3 stalks celery, chopped
• 2 pounds broccoli florets
• salt to taste
• 1/4 cup water
• 5 green onions, sliced

• 1/2 head romaine lettuce, washed and chopped
• 12 ounces baby spinach leaves
• 4 cloves garlic, minced
• 4 cups chicken broth
• For the Garnish:
• 2 red bell peppers, seeded and cut into quarters
• 2 shallots, halved lengthwise
• 2 teaspoons olive oil
• 1 lime, juiced
• ground black pepper

Directions

1. Bring the quinoa and 1 1/3 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
2. Meanwhile, heat 2 tablespoons of extra virgin olive oil in a large soup pot over medium heat. Stir in the onion, parsnips, and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, season with salt, and cook a few minutes until the broccoli darkens and begins to soften. Pour in 1/4 cup of water, and continue cooking until the broccoli is just cooked through. Once tender, stir in the green onions, lettuce, spinach, garlic, and chicken broth. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until all of the vegetables are soft, about 15 minutes.
3. While the soup is simmering, prepare the garnish by heating a cast iron grill pan over medium-high heat. Toss the bell peppers and shallot halves with 2 teaspoons of olive oil, and sprinkle with salt. Place into the hot grill pan, and cook until slightly blackened and tender, turning once. Remove from the pan, and chop. Stir the chopped pepper mixture together with the lime juice in a small bowl. Season to taste with black pepper, and set aside.
4. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
5. To serve: ladle soup into bowl. Top with a small scoop of quinoa and the red pepper relish.

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Vegan Baked Beans

Vegan Baked Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:raesquared

"There is no meat in this hearty side dish, just the great sweet and tangy flavors of delicious baked beans."

Ingredients

• 1 (16 ounce) package dry navy beans
• 6 cups water
• 2 tablespoons olive oil
• 2 cups chopped sweet onions
• 1 clove garlic, minced
• 4 (8 ounce) cans tomato sauce
• 1/4 cup firmly packed brown sugar

• 1/4 cup molasses
• 2 tablespoons cider vinegar
• 3 bay leaves
• 1 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Directions

1. Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
4. Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

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Sesame Kale Glow Bowl

Sesame Kale Glow Bowl - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:The Glowing Fridge

"This simple, nourishing and healthy 'glow bowl' is one that we all need to have in our recipe box. Its' been my weekday go-to because it's quick, tasty and perfect for Meatless Mondays or anytime you need extra greens."

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 tablespoon coconut oil
• 1/2 red onion, chopped
• 3 cups torn kale leaves
• 2 cups broccoli florets
• 4 ounces tempeh, crumbled
• 1 clove garlic, minced

• 2 tablespoons sesame seeds
• 2 tablespoons water
• 2 tablespoons tamari
• 1 lime, juiced
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon ground black pepper
• 1 pinch red pepper flakes (optional)

Directions

1. Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. Heat coconut oil in a small saucepan over medium-high heat; saute red onion until lightly browned, 2 to 3 minutes. Add kale, broccoli, tempeh, and garlic; saute until kale is wilted, about 3 minutes.
3. Whisk sesame seeds, 2 tablespoons water, tamari, lime juice, Dijon mustard, ginger, black pepper, and red pepper flakes together in a bowl; pour over kale mixture and cook for 2 minutes.
4. Spoon quinoa into serving bowls and top with kale mixture.

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Spaghetti Squash I

Spaghetti Squash I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:James

"The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors."

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced

• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Spaghetti Squash I - Vegetarian Recipes - Best Vegetarian Recipes
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Baked Mushrooms and Potatoes with Spinach

Baked Mushrooms and Potatoes with Spinach - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Shawn

"This is a tasty, thrifty comfort food which is healthy and can be changed to fit any lifestyle. Add some cheese or bacon bits for a different twist."

Ingredients

• 1 pound new potatoes, halved
• 2 tablespoons olive oil
• 1/2 pound portobello mushrooms
• 6 cloves unpeeled garlic
• 2 tablespoons chopped fresh thyme

• 1 tablespoon olive oil
• kosher salt and ground black pepper to taste
• 1/4 pound cherry tomatoes
• 2 tablespoons toasted pine nuts
• 1/4 pound spinach, thinly sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place new potatoes in a shallow roasting pan; drizzle with 2 tablespoons of olive oil. Roast for 15 minutes, turning once.
3. Add portobello mushrooms, placing stem sides up, and garlic cloves to pan. Sprinkle with chopped thyme. Drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper. Return to oven; cook 5 minutes.
4. Remove pan from oven and add cherry tomatoes. Return to oven; cook until mushrooms are softened, about 5 more minutes.
5. Scatter pine nuts over potatoes and mushrooms. Serve with sliced spinach.

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Grilled Potatoes and Onion

Grilled Potatoes and Onion - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Bob Cody

"Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time."

Ingredients

• 4 potatoes, sliced
• 1 red onion, sliced
• 1 teaspoon salt

• 1 teaspoon ground black pepper
• 4 tablespoons butter

Directions

1. Preheat grill for medium heat.
2. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
3. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Grilled Potatoes and Onion - Vegetarian Recipes - Best Vegetarian Recipes
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Carrot Chile and Cilantro Soup

Carrot Chile and Cilantro Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DONOGHUEJ

"A delicious soup. Ideal when served with a Mexican feast."

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon crushed garlic
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon chile paste

• 1 onion, chopped
• 3 large carrots, peeled and sliced
• 1 large potato, peeled and chopped
• 5 cups vegetable broth

Directions

1. Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.
2. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

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Beet Pierogies

Beet Pierogies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Niroszyckame

"A great and unique way to use up some garden beets. The dough in the recipe can be used for any pierogies. Get creative and try it with your favorite mashed potato recipe as a filling, or even pie filling. Excellent with sour cream!"

Ingredients

• 1 1/2 cups peeled, chopped beets
• 1/4 cup finely chopped red onion
• 2 teaspoons margarine

• 1 egg
• 1/2 cup water
• 2 cups all-purpose flour

Directions

1. Place the beets and onion into a saucepan over medium heat; add about 1/2 cup of water, bring to a boil, and reduce heat to low. Simmer until the beets are tender, about 15 minutes. Drain the water from the vegetables, and place into the work bowl of a food processor. Add the margarine, start the machine, and pulse several times to finely chop the beets.
2. Whisk together the egg and water until thoroughly mixed, then mix in the flour. Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 8 minutes.
3. Divide the dough in half, and form each half into a ball. Roll out a ball until it's 1/8 inch thick or less. Using a cup or cookie cutter, cut out dough circles. Repeat with remaining dough.
4. To fill, place a dough circle into the palm of your hand, and stretch the dough out slightly. Place about 1 tablespoon of the beet filling in the center of the dough, and fold the dough over the filling. Pinch the edges of the dough together to seal completely, and use your index finger to make small crimped indentations all round the sealed edges. Dust the completed pierogi with flour.
5. Fill a large pot with water, and bring to a boil. Drop the pierogies into the water, 1 or 2 at a time, and stir to prevent them from sticking. Reduce heat to a gentle boil, and cook until the pierogies float to the top, about 5 to 8 minutes. Drain and serve.

Beet Pierogies - Vegetarian Recipes - Best Vegetarian Recipes
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