Bazlama - Turkish Flat Bread

Bazlama - Turkish Flat Bread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sharwna

"Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It's best served warm."

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 tablespoon white sugar
• 1 tablespoon salt

• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1/2 cup Greek-style yogurt
• 4 cups all-purpose flour

Directions

1. Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
2. Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
3. Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
4. Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

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Jeera Fried Rice

Jeera Fried Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Moomal Abro

"Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions."

Ingredients

• 1 cup long-grain rice
• 2 1/2 cups water
• salt to taste
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 tablespoon cumin seeds

• 5 black peppercorns
• 1 bay leaf
• 1 teaspoon white sugar
• 1/4 teaspoon ground cinnamon
• 1 pinch ground cloves

Directions

1. Wash rice well and soak in 2 1/2 cups salted water for 30 min.
2. Heat oil in a heavy or nonstick pan. Add onions and fry till dark brown. Drain onions and set aside, but reserve the oil.
3. In the same oil, stir fry cumin, peppercorns, and bay leaf for a few seconds.
4. Drain rice reserving the water and add the rice to the frying pan. Add sugar, stir gently, fry till rice is light brown. Add clove-cinnamon powder, stir. Add salt water (previously drained) and bring to a boil.
5. Simmer covered until rice is the cooked and the water evaporates. Rice should not be sticky when finished. Spoon the onions on top to serve.

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Tasty Baked Mac n Cheese

Tasty Baked Mac n Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Eva Maria

"I love this recipe because it's taken me so long to actually get a good tasting noodle and not just a good tasting piece of cheese on top. This recipe was just trial and error and it's really really good in my opinion. I'm really looking for feedback on this recipe. Thanks so much! This is really good even days after for leftovers. The cheese remelts and the flavor really sets in. Enjoy!"

Ingredients

• 1 (16 ounce) package elbow macaroni
• 1/2 teaspoon salt
• 3/4 cup butter, softened - divided
• 1 cup sour cream
• 1 tablespoon cream cheese, softened
• 1 (8 ounce) package shredded sharp Cheddar cheese

• 1 egg yolk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cayenne pepper
• 1 cup milk
• 1 (8 ounce) package shredded mild Cheddar cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
2. Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
3. Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
4. Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
5. Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.

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Cherry Cheezecake

Cherry Cheezecake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Maureen Cram

"Great tasting cheesecake...fools even the most ardent dairy fans."

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup real maple syrup
• 1 (8 ounce) package firm silken tofu
• 1 (8 ounce) container nondairy cream cheese
• 1 tablespoon lemon zest

• 1 1/2 lemons, juiced
• 1 cup confectioners' sugar
• 1 tablespoon cornstarch
• 2 tablespoons soy milk
• 1 (21 ounce) can cherry pie filling

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. Press into a 9 inch pie tin. Bake for 5 minutes.
3. In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar. Dissolve cornstarch in soy milk, and add to the blender. Blend until smooth. Pour filling into crust.
4. Bake for 25 minutes at 350 degrees F (175 degrees C). Reduce heat to 325 degrees F (165 degrees C), and continue baking for 15 minutes, or until set. Cool on a wire rack, and then chill for several hours.
5. Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.

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Eggplant Rounds

Eggplant Rounds - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BAWARCHI

"Savory grilled eggplant or brinjal. If you're having a barbeque we recommend grilling these rounds rather than frying. They are delicious either fried or grilled!"

Ingredients

• 1/2 cup cornmeal
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried oregano

• salt to taste
• 1 eggplant, sliced into 1/2 inch rounds
• 1 quart vegetable oil for frying

Directions

1. In a shallow dish, combine corn meal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess.
2. Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding oil and frying the rounds until they are all fried. Serve either hot or cold.

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Avocado and Orange Sandwich

Avocado and Orange Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mojito Mama

"My hubby and his co-workers needed a tasty and healthy alternative to lunch. The flavors come together wonderfully in this veggie sandwich. It is a true California flavor explosion! This is a great sandwich to eat during Lent when you can't eat meat, or for a vegetarian meal anytime. You may toast the bread if you like, or add lettuce, cheese, or bacon."

Ingredients

• 8 (1 ounce) slices whole-wheat bread
• 1 large navel orange, peeled and cut into 1/4-inch thick slices
• 2 large avocados - peeled, pitted, and sliced

• 1 (5 ounce) package alfalfa sprouts
• 2 teaspoons balsamic vinaigrette

Directions

1. Arrange four of the bread slices on a flat surface; top each slice with two slices of orange, even amounts of avocado slices, and even amounts of sprouts. Sprinkle each sandwich with 1/2 teaspoon of balsamic vinaigrette. Top each with remaining bread slices and serve.

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Quinoa Chard Pilaf

Quinoa Chard Pilaf - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ASTROPHE

"This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils. Try using rainbow chard for a colorful effect!"

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups uncooked quinoa, rinsed

• 1 cup canned lentils, rinsed
• 8 ounces fresh mushrooms, chopped
• 1 quart vegetable broth
• 1 bunch Swiss chard, stems removed

Directions

1. Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
2. Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

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Potatoes in Spicy Peanut and Sesame Paste

Potatoes in Spicy Peanut and Sesame Paste - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:gourmand

"Diced potatoes are cooked in a creamy peanut and sesame seed sauce to create a rich and spicy dish. It takes a lot of ingredients and some effort but is definitely worth the try. All the ingredients can be found in an Indian grocery store very easily, and they are not expensive either. Bon appetite! Serve with warm pita bread/naan/wheat tortillas or with Indian fried rice."

Ingredients

• 1/4 cup roasted peanuts
• 1 1/2 teaspoons toasted sesame seeds
• 4 tablespoons olive oil
• 5 whole cloves
• 3 cardamom pods
• 1 inch cinnamon stick
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 curry leaf
• 2 medium onions, finely chopped

• 2 teaspoons ginger garlic paste
• 1 large tomato, chopped
• 1 teaspoon chili powder
• 2 green chilies, sliced lengthwise
• 1/2 teaspoon turmeric powder
• 1 1/4 teaspoons salt
• 1/2 bunch fresh cilantro, finely chopped
• 1/2 bunch fresh mint leaves, finely chopped
• 4 medium potatoes, peeled and diced

Directions

1. Place the peanuts and sesame seeds in a blender. Pour in enough water to not quite cover, and puree to a smooth, creamy paste. Set aside.
2. Heat oil in a medium saucepan over medium-low heat. Add cloves, cardamom pods, cinnamon, cumin seeds, mustard seeds, and curry leaf. Stir in onions, and cook until soft and translucent. Mix in ginger garlic paste, and cook, stirring constantly, 1 minute. Stir in tomato, and cook about 5 minutes.
3. Add chili powder, green chilies, turmeric, and salt. Stir in half of the mint and half of the cilantro. Add peanut and sesame paste, stirring vigorously to prevent sticking. Stir in potatoes, mixing well to coat. Pour in enough water to not quite cover potatoes, and mix thoroughly. Stir in remaining mint and cilantro, and cover; cook on low heat, stirring occasionally, until the potatoes are soft and the sauce is reduced to a creamy paste, about 30 minutes.

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Alfredo Mostaccioli

Alfredo Mostaccioli - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kimber

"My friends love this Alfredo sauce and it can be used with any type pasta that will hold sauce well. I've also used this as a base for making a white pizza and it is excellent! Enjoy!"

Ingredients

• 1 (16 ounce) package mostaccioli
• 1 cup heavy cream
• 1/2 cup butter
• 1/2 cup grated Parmesan cheese

• 1 cup chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder

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. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.

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Vegetarian Moroccan Stew

Vegetarian Moroccan Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Front242

"A great vegetarian meal that's really easy to make. Serve over steamed couscous."

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 (4 inch) cinnamon stick
• salt and pepper to taste
• 1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
• 4 large red potatoes, cut into 2-inch cubes
• 2 cups vegetable broth

• 1 (15 ounce) can garbanzo beans, drained
• 1 (14.5 ounce) can canned diced tomatoes with their juice
• 1 cup pitted, brine-cured green olives
• 1/2 teaspoon lemon zest
• 1 3/4 cups water
• 1 (10 ounce) box uncooked couscous
• 6 tablespoons plain yogurt
• 6 tablespoons chopped fresh cilantro

Directions

1. Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
2. Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
3. In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

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Sweet Potato Hummus

Sweet Potato Hummus - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:mickdee

"I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies."

Ingredients

• 3 sweet potatoes
• 1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons tahini
• 2 tablespoons lemon juice

• 1/2 teaspoon lemon zest
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground white pepper
• sea salt to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Poke holes all over sweet potatoes with a fork.
3. Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
4. Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

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Zucchini with Dill Weed and Garlic-Yogurt Sauce

Zucchini with Dill Weed and Garlic-Yogurt Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Turkishcook

"This is a refreshing and tasty Mediterranean recipe. You can also use yellow squash to cook it. It is so easy, and it goes well with fresh, crusty bread."

Ingredients

• 1/4 cup olive oil
• 1 onion, finely chopped
• 1 teaspoon white sugar
• 4 zucchini, chopped
• 1 cup chopped fresh dill weed
• 1/4 cup uncooked long grain white rice

• 1/2 cup water
• salt and pepper to taste
• 2 cups plain yogurt
• 2 cloves garlic, crushed
• 1/2 teaspoon salt

Directions

1. Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir until the zucchini is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. Turn off the heat, and let the mixture cool to lukewarm.
2. Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.

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Lemon Orzo Primavera

Lemon Orzo Primavera - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LitleLisa1

"Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo."

Ingredients

• 1 tablespoon olive oil
• 1 cup uncooked orzo pasta
• 1 clove garlic, crushed
• 1 medium zucchini, shredded
• 1 medium carrot, shredded

• 1 (14 ounce) can vegetable broth
• 1 lemon, zested
• 1 tablespoon chopped fresh thyme
• 1/4 cup grated Parmesan cheese

Directions

1. Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

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Microwave Corn on the Cob

Microwave Corn on the Cob - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cheri Weiner

"This is a no-nonsense recipe for corn on the cob. Perfect for when you run out of stove or grill space. I freeze the corn on the cob in plastic bags, and remove a single ear of frozen corn in the cold winter months to have the sweet taste of summer corn throughout the year!"

Ingredients

• 1 ear corn, husked and cleaned

Directions

1. Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

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Breakfast Rounds

Breakfast Rounds - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ROCKY99

"These are yummy and easy to make. I loved them when I was a kid and now as an adult."

Ingredients

• 1/2 cup peanut butter
• 4 English muffins, split and toasted
• 1 red apple, cored and sliced

• 1/4 cup packed brown sugar
• 2 tablespoons margarine
• 1/4 teaspoon ground cinnamon

Directions

1. Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices. Mmmmmm...

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Pub-Style Vegetarian Chili

Pub-Style Vegetarian Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sanzoe

"A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of favorite microbrews."

Ingredients

• 1/3 cup olive oil
• 2 cups sliced fresh mushrooms
• 1 cup finely chopped onion
• 1 cup chopped carrot
• 3/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 1 tablespoon minced garlic
• 1 tablespoon chili powder, or more to taste
• 1 tablespoon ground cumin
• 1 1/8 teaspoons salt

• 3/4 teaspoon ground black pepper
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1 (28 ounce) can whole peeled tomatoes with juice
• 3 cups black beans, undrained
• 1/2 (6 ounce) can tomato paste
• 1/4 cup red wine
• 3/4 teaspoon hot pepper sauce (such as Tabasco(R))
• 2 cups water

Directions

1. Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.
2. Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
3. Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

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Jacy's Middle-Eastern Fava Bean Stew

Jacy's Middle-Eastern Fava Bean Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:XjacyX

"This is called 'Middle-Eastern' fava bean stew and not 'Moroccan' because I have also borrowed flavors from my Lebanese roots. This stew came to me on a Saturday afternoon when we were desperately low on groceries and had no meat in the freezer. The first time my carnivorous partner tried it, he honestly thought it contained meat. I have made this many times, and he devours it with relish! To make this dish completely vegetarian/vegan, omit the anchovies. Serve with steamed basmati rice, couscous or bulgur."

Ingredients

• Harissa Paste:
• 1 teaspoon coriander seeds
• 1 teaspoon caraway seeds
• 1/2 teaspoon cumin seeds
• 2 cloves garlic
• 1 pinch coarse sea salt
• 2 tablespoons sweet paprika
• 2 tablespoons dried red pepper flakes
• 2 tablespoons extra-virgin olive oil, or as needed
• 2 tablespoons olive oil
• 1 medium onion, minced
• 2 cloves garlic, minced
• 4 anchovy fillets, chopped (optional)
• 2 cups diced peeled butternut squash

• 2 carrots, chopped
• 1/2 red bell pepper, diced
• 1 cup frozen peas
• 1 pinch salt
• 2 cups vegetable broth
• 2 (14.5 ounce) cans fava beans, drained
• 1 (14 ounce) can canned tomatoes, diced
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon brown sugar
• 3 tablespoons pomegranate molasses
• 1 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint (optional)

Directions

1. To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside.
2. Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture.
3. Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute.
4. Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen.
5. Just before serving, stir in the chopped parsley. Top with the mint, if you like.

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Grilled Corn on the Cob

Grilled Corn on the Cob - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SUETEITSMA

"This is an easy method for grilling corn on the cob. The corn will be very tasty and tender."

Ingredients

• 6 ears corn
• 6 tablespoons butter, softened

• salt and pepper to taste

Directions

1. Preheat an outdoor grill for high heat and lightly oil grate.
2. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
3. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

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Portuguese Favas

Portuguese Favas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:John Pacheco

"Fava beans with a Portuguese style sauce."

Ingredients

• 5 tablespoons olive oil
• 3 large onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons red pepper flakes
• 1/4 cup tomato sauce
• 2 cups hot water

• 3 tablespoons chopped fresh parsley
• salt to taste
• 1/2 teaspoon black pepper
• 2 teaspoons paprika
• 2 (19 ounce) cans fava beans

Directions

1. Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes.
2. Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.

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Yellow Dhal - Sweet Potato Soup

Yellow Dhal - Sweet Potato Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SUDHARAM

"This is a hearty soup of yellow lentils and sweet potatoes. Adjust the seasoning as you like with the jalapeno, and garnish with your choice of cilantro or green onions."

Ingredients

• 1 1/2 cups dry yellow lentils
• 2 1/2 cups water
• 1/4 teaspoon ground turmeric
• 1 sweet potato, peeled and cut into 1-inch cubes
• 2 tablespoons vegetable oil, divided

• 1 onion, finely chopped
• 1 tomato, finely chopped
• 3 fresh jalapeno peppers, seeded and finely diced
• salt and freshly ground black pepper to taste
• chopped fresh cilantro, for garnish

Directions

1. Rinse lentils under running water; drain. Place lentils, 2 1/2 cups water, and turmeric in a medium pot, and bring to a boil. Cover, reduce heat, and cook until lentils are tender, about 30 minutes.
2. Meanwhile, place cubed sweet potato in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of potato pieces). Once tender, mash sweet potato and lentils together; set aside.
3. Heat the oil in a skillet over medium heat, and cook the onion until lightly browned. Stir in tomato, jalapenos, salt, and pepper, and continue cooking another 3 to 5 minutes. Place lentils, vegetables, and potatoes in a stockpot over medium heat. Stir in water as needed to attain desired consistency. Serve warm with cilantro or green onions.

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Bean and Tomato Stew with Sage

Bean and Tomato Stew with Sage - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:amanda1432

"White beans and tomatoes combine with the light flavors of white wine, sage, and thyme in a stew with a chili-like consistency. So easy and satisfying."

Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic, quartered
• 1/4 cup white wine
• 1 (14.5 ounce) can diced tomatoes in juice
• 2 tablespoons water
• 1/4 teaspoon ground black pepper

• 1 1/2 teaspoons ground sage
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 (16 ounce) can cannellini beans
• salt and pepper (optional)

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
2. Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.

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Corn and Porcini Mushroom Cornbread Dressing

Corn and Porcini Mushroom Cornbread Dressing - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Chef John

"I was trying to do a simple, wild mushroom-studded sweet corn casserole to reinforce our holiday side dish repertoire, and before I knew it, I was eating the best, most flavorful cornbread dressing I'd ever tasted. Not only that, but we completely eliminated the step of having to make cornbread first!"

Ingredients

• cooking spray
• 1/2 cup dried porcini mushrooms
• 1 cup hot tap water
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup white sugar
• 1 teaspoon fine salt
• 1/2 teaspoon baking soda

• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1/2 cup unsalted butter
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup milk
• 1 (16 ounce) package frozen corn, thawed and drained
• 1/4 cup chopped green onions

Directions

1. Place mushrooms in a small bowl, cover with hot water, and allow to soak until mushrooms have softened, about 30 minutes. Remove mushrooms from the bowl, squeeze to drain, and chop finely.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
3. Whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.
4. Melt butter in a large skillet over medium heat. Add chopped mushrooms and stir until lightly cooked and softened, 3 to 4 minutes. Remove from heat and allow to cool for 10 minutes.
5. Stir eggs, buttermilk, and milk into flour mixture. Add mushroom mixture and corn; stir until well mixed. Fold in green onions. Transfer batter to the prepared baking dish and tap on a flat work surface 2 to 3 times to remove any air bubbles.
6. Bake in the preheated oven until golden on top, 30 to 35 minutes. A paring knife inserted into the center should come out clean.

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Garlicky Quinoa and Garbanzo Bean Salad

Garlicky Quinoa and Garbanzo Bean Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jjane123

"This dish is a meal in itself-- it contains a good fat (olive oil), green vegetables (broccoli), a whole grain (quinoa), and a protein source (garbanzo beans)! It's also vegan. I usually have this for breakfast or lunch."

Ingredients

• 1/2 cup uncooked quinoa
• 1 cup water
• 1 (15 ounce) can garbanzo beans, drained
• 3/4 cup chopped broccoli
• 1 clove garlic, minced, or to taste

• 1 tablespoon fresh lemon juice
• 1 teaspoon dried tarragon
• 2 teaspoons coarse-grain mustard
• 3 tablespoons extra virgin olive oil
• salt and black pepper to taste

Directions

1. Bring the quinoa and water to a boil in a small 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. Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.

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Tomato Alfredo Sauce with Artichokes

Tomato Alfredo Sauce with Artichokes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARBALET

"Less rich than the usual Alfredo sauce. Delicious!"

Ingredients

• 1 (14 ounce) can artichoke hearts in water
• 2 tomatoes, chopped
• 1 onion, chopped
• 1 cup fresh sliced mushrooms

• 1/2 cup chopped fresh basil
• 1/2 cup whole milk
• 2 tablespoons all-purpose flour

Directions

1. Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency.
2. Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.
3. Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.

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Mexican Stuffed Peppers

Mexican Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Love2Cook

"I'm not a big fan of traditional stuffed peppers, so I make mine Mexican-style! This dish was inspired by the Mexican seven-layer dip. I love to make them on Halloween and carve them to look like jack-o'-lanterns. Serve topped with sour cream and guacamole."

Ingredients

• 2 cups water
• 1 (8 ounce) package yellow rice mix
• 2 tablespoons olive oil
• 4 large green bell peppers, tops and seeds removed
• 1 (16 ounce) can refried beans, or as needed

• 1 (11 ounce) can whole kernel corn, drained
• 1 (4 ounce) can sliced black olives, drained
• 1/4 (8 ounce) jar salsa
• 1 (8 ounce) package shredded Mexican blend cheese, divided

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. Cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes.
3. Spoon 3 tablespoons yellow rice into the bottom of each pepper. Cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top. Spoon salsa into peppers. Stand stuffed peppers upright in a baking dish.
4. Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes. Divide Mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.

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Raw Vegan Brownies

Raw Vegan Brownies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Joanna

"A wonderful and easy-as-ABC raw, vegan brownie that requires no baking or processed sugar. Change up the sweet (raisins, dates, prunes, dried cherries) according to what your taste buds say, and experiment with the fat too (almonds, walnuts, macadamia nuts, pine nuts). You can increase the cocoa powder to 1/3 or even 1/2 cup if darker chocolate taste is desired."

Ingredients

• 1 cup raisins
• 1 cup almonds

• 1/4 cup cocoa powder

Directions

1. Place raisins, almonds, and cocoa powder in a food processor or blender. Blend until a 'dough' forms.
2. Press dough into an 8x8 pan. Slice and serve.

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Vegan Black Bean Quesadillas

Vegan Black Bean Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DownHomeCitySisters.com

"These quesadillas pack a big punch, minus the fat of all that cheese! Serve with guacamole!"

Ingredients

• 1 (15 ounce) can great Northern beans, drained and rinsed
• 3/4 cup diced tomatoes
• 1 clove garlic
• 1/3 cup nutritional yeast
• 1 teaspoon ground cumin
• 1/4 teaspoon chili powder
• salt to taste

• 1 pinch cayenne pepper, or to taste
• 1/2 cup black beans, drained and rinsed
• 1/4 cup diced tomatoes
• 1 tablespoon olive oil, or as needed
• 8 whole grain tortillas
• cooking spray

Directions

1. Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again.
2. Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.
3. Heat olive oil in a skillet over medium-high heat.
4. Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.
5. Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
6. Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

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