Vegetable Pizza I

Vegetable Pizza I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JANMARIE

"Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!"

Ingredients

• 2 (8 ounce) packages refrigerated crescent rolls
• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (1 ounce) package dry Ranch-style dressing mix
• 1 cup fresh broccoli, chopped

• 1 cup chopped tomatoes
• 1 cup chopped green bell pepper
• 1 cup chopped cauliflower
• 1 cup shredded carrots
• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

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Carrot Rice

Carrot Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sowmya

"Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice."

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1/4 cup roasted peanuts
• 1 tablespoon margarine
• 1 onion, sliced

• 1 teaspoon minced fresh ginger root
• 3/4 cup grated carrots
• salt to taste
• cayenne pepper to taste
• chopped fresh cilantro

Directions

1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2. While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

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Tamra's Lemon Artichoke Pesto

Tamra's Lemon Artichoke Pesto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Tamra Scott-Hunt

"Chopped artichoke hearts with garlic, lemon juice, and Parmesan. Great on rotelle pasta or as an appetizer on mini toasts. Tastes just like the stuff I was paying too much for at the specialty market. We freeze the leftovers in an ice tray for easy weekday dinners."

Ingredients

• 1/4 cup chopped fresh cilantro
• 8 medium garlic cloves
• 4 tablespoons lemon juice
• 1/2 teaspoon cayenne pepper
• 1 cup walnuts

• 1/2 cup canola oil
• 1/2 cup olive oil
• salt to taste
• 1 (8 ounce) package frozen artichokes, thawed and chopped
• 1/2 cup grated Parmesan cheese

Directions

1. Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.

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Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Swiss Phil

"A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered. "

Ingredients

• 2 tablespoons olive oil
• 4 zucchini, sliced
• 1 large clove garlic, crushed
• 4 ounces thinly sliced mozzarella cheese

• 4 large tomatoes, peeled and sliced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil
• salt and freshly ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
2. Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
3. Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
4. Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

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Winter Root Vegetable Soup

Winter Root Vegetable Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LOOSENUP

"I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night."

Ingredients

• 3 parsnips, peeled and cut into 1/2-inch pieces
• 3 carrots, peeled and cut into 1/2-inch pieces
• 1 celery root, peeled and cut into 1/2-inch pieces
• 2 turnips, quartered
• 1 sweet potato, peeled and cut into 1/2-inch pieces
• 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
• 1/4 cup olive oil
• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper
• 3 tablespoons butter
• 1 stalk celery, diced
• 1/2 sweet onion, diced
• 1 quart vegetable broth
• 1/2 cup half-and-half cream
• salt and ground black pepper to taste

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
3. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
4. Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

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Rainbow Roasted Pepper Soup

Rainbow Roasted Pepper Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Leslie

"One afternoon I threw this soup together. It is simple, pretty, light and flavorful. Try making homemade vegetable broth, it tastes the best in this recipe. If you do not have time it also tastes good with store bought."

Ingredients

• 1 green bell pepper
• 1 large red bell pepper
• 1 large orange bell pepper
• 1 yellow bell pepper
• 8 cloves garlic
• 1/2 lemon

• 3 cups vegetable broth
• 1/4 teaspoon garlic salt
• ground black pepper to taste
• 1 teaspoon fennel seed
• 1/4 teaspoon dried thyme

Directions

1. Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
2. Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
3. Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
4. When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
5. Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
6. Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
7. In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.

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Rice Casserole with Cheese and Almonds

Rice Casserole with Cheese and Almonds - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Rebecca Allison

"Easy casserole, very rich with the butter and mushroom soup, but delicious!"

Ingredients

• 4 cups uncooked white rice
• 1/2 cup butter
• 4 green onions, chopped
• 2 (10.75 ounce) cans condensed cream of mushroom soup

• 1 (4 ounce) jar sliced mushrooms
• 1 cup slivered almonds
• 10 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.
3. Bake in preheated oven for 20 minutes, or until cheese is melted.

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Mindy's Macaroni Salad

Mindy's Macaroni Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TIMSGAL

"I remember my mom making the best macaroni salad when I was a kid. I wanted to make mine similar to hers, but added a few things I like, such as pimiento, vinegar, and a gherkin for a little tartness to balance out the sweetness. My husband, who doesn't really like pasta salads, loves this!"

Ingredients

• 2 cups dry small elbow macaroni
• 3/4 cup chopped celery
• 1/4 cup chopped sweet onion
• 1 (2 ounce) jar diced pimentos, drained
• 1 medium sweet gherkin pickle, diced
• 3/4 cup creamy salad dressing

• 2 tablespoons prepared yellow mustard
• 3 tablespoons apple cider vinegar
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 hard-cooked eggs, chopped

Directions

1. Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.
2. In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.

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Cindy's Snappy Sensational Superfood Soup

Cindy's Snappy Sensational Superfood Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CJ

"A country, vegan, root-vegetable lentil soup perfect for that cold October night snugglin' and nuzzlin' up with your hubby or wifey. A lil' Johnny Cash or Zac Brown in the background won't let ya down! Root, hog, or die with this-a-here rootin', tootin', high-falutin' superfood soup! Serve over quinoa or basmati or brown rice."

Ingredients

• 3 yellow potatoes (such as Klondike Goldust(R)), cubed
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 large carrots, chopped
• 2 turnips, diced
• 3 cloves garlic, minced
• 3/4 cup dry lentils
• water, or amount to cover
• Cindy's Magical Motorvatin' Spice Mix:
• 1/4 teaspoon chopped fresh basil

• 1 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground ginger
• sea salt and ground black pepper to taste

Directions

1. Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
2. In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
3. Cover the cooker, and cook on High for 8 hours.

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Cinnamon Syrup

Cinnamon Syrup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:A.S.G.

"This is an adaptation of a friend's recipe. My kids go crazy over this syrup when we have pancakes or waffles. It's also good on apple slices or strawberries. The only problem is that my kids always forget their manners and lick the leftover syrup off their plates."

Ingredients

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour

• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup water

Directions

1. Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

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Mashed Sweet Potatoes

Mashed Sweet Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:RAINSPIRIT

"Simple mashed sweet potatoes flavored with maple syrup and butter."

Ingredients

• 6 sweet potatoes, peeled and cubed
• 3/4 cup milk

• 1/2 cup butter
• 3/4 cup maple syrup

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
2. With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

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Vegan Key Lime Pie

Vegan Key Lime Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jenelle Jackson

"This is a recipe I've fine-tuned to my vegan mother's taste, which is quite the challenge considering her strict diet. So far, no one has noticed the avocados until I tell them, and the looks on their faces are priceless. It's entirely guilt-free, and an easy way to trick your carnivorous friends and family into eating healthy! Garnish pie with shredded coconut, if desired."

Ingredients

• Crust:
• 1 cup almond flour
• 1 cup pitted Medjool dates
• 1 tablespoon agave nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

• 1/8 teaspoon ground nutmeg
• Filling:
• 5 avocados, peeled and pitted
• 1/2 cup melted coconut oil
• 6 tablespoons lime juice
• 1/4 cup agave nectar

Directions

1. Blend almond flour, dates, 1 tablespoon agave, vanilla extract, salt, and nutmeg in a food processor until crust sticks together when pinched. Press crust evenly into the bottom of a springform pan.
2. Process avocados, coconut oil, lime juice, and 1/4 cup agave nectar in a food processor until filling is very smooth; pour over the crust, smoothing with the back of a spoon or spatula.
3. Freeze pie until set, at least 4 hours. Let sit at room temperature for 10 minutes before serving.

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Spinach with Pecans

Spinach with Pecans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lisa-Michelle Boucher

"An easy to make, nutty version of this vegetable."

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cups chopped fresh spinach

• 1/4 cup water
• 1 tablespoon pecan halves

Directions

1. Heat the oil in a medium saucepan over medium heat, and saute the onion until tender. Stir in the spinach and water, and cook until wilted. Mix in the pecans, and continue to cook and stir until warm.

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Zucchilattas

Zucchilattas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Barbie

"This is a great way to use some of the fresh garden vegetables abundant at this time of year. Zucchini, mushrooms, onion, and tomatoes are cooked until tender, wrapped in warm tortillas, topped with cheese and baked until bubbly."

Ingredients

• 2 tablespoons butter
• 1 1/2 pounds sliced zucchini
• 1 pound mushrooms, sliced
• 1 onion, sliced

• 1 1/2 pounds tomatoes, chopped
• salt and pepper to taste
• 1 1/2 pounds Monterey Jack cheese, shredded
• 10 (10 inch) flour tortillas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft.
3. Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese.
4. Bake in the preheated oven 15 minutes, or until the cheese is bubbly.

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Baked Falafel

Baked Falafel - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Bette

"An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki."

Ingredients

• 1/4 cup chopped onion
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander

• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 tablespoon all-purpose flour
• 1 egg, beaten
• 2 teaspoons olive oil

Directions

1. Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
2. Preheat an oven to 400 degrees F (200 degrees C).
3. Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
4. Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

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Quorn#8482; and Chickpea Curry

Quorn#8482; and Chickpea Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Julie MacMillan

"If you ever fancy a curry that contains more than just vegetables, then try this Quorn(TM) recipe - it's easy to make and tastes great! Best served with Pilau/Basmati rice."

Ingredients

• 2 tablespoons vegetable oil
• 1 (12 ounce) package Quorn(TM) Chicken-Style Recipe Tenders
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• 1/2 teaspoon cumin seed
• 1/2 teaspoon black mustard seed
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin

• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 teaspoons tomato puree
• 1 (8 ounce) can chickpeas (garbanzo beans), drained
• 1 (14 ounce) can diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon garam masala

Directions

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
2. Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.
3. Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.

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Pumpkin Tacos

Pumpkin Tacos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Gabrielle in DC

"Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro."

Ingredients

• 2 tablespoons vegetable oil
• 2 cups cubed fresh pumpkin
• 1/2 cup vegetable stock
• 1 tablespoon ground cumin
• salt and ground black pepper to taste

• 12 flour or corn tortillas, warmed
• 3/4 cup diced fresh tomato
• 1/2 cup diced onion
• 1/2 cup diced ripe avocado
• 3 tablespoons chopped fresh cilantro

Directions

1. Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.

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Fettuccini with Salsa Cruda and Feta

Fettuccini with Salsa Cruda and Feta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DONOGHUEJ

"A delicious summer pasta dish."

Ingredients

• 1 pound fresh fettuccine pasta
• 5 ripe tomatoes, chopped
• 1/2 small red onion, chopped
• 1 cup chopped fresh basil

• 1/2 cup pitted kalamata olives, chopped
• freshly ground black pepper to taste
• 2 tablespoons extra virgin olive oil
• 1 cup crumbled feta cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. In a medium bowl combine tomatoes, onion, basil, olives and black pepper.
3. Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.

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Yellow Squash and Tofu Stir Fry

Yellow Squash and Tofu Stir Fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:malevolentglitter

"A great, quick vegetarian dish that includes yellow squash, zucchini, and tofu, making for a beautifully-colored dish. Top with cheese, if desired. You can use butter instead of olive oil, if desired."

Ingredients

• 1 tablespoon olive oil, or as needed
• 3 cloves garlic, minced
• 1 yellow squash, cut into bite-size cubes
• 1 zucchini, cut into bite-size cubes
• 1 (12 ounce) package extra-firm tofu, cut into bite-size cubes

• 1/4 cup brown sugar
• 3 tablespoons soy sauce
• 1 tablespoon Sriracha sauce
• salt and ground black pepper to taste

Directions

1. Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
2. Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
3. Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.

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Lentil Soup

Lentil Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Marie

"Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread."

Ingredients

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste

Directions

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

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Braised Tofu

Braised Tofu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Melissa

"I love the braised tofu served at Chinese restaurants, but at home I like to make it healthier (without the deep frying). In my version, I use a lot of vegetables to make it more filling for a lot less calories. This dish is good both over rice or stand alone."

Ingredients

• 1 (14 ounce) package firm tofu
• cooking spray
• 3 teaspoons sesame oil, divided
• 1 (8 ounce) can water chestnuts, drained

• 3 ounces fresh shiitake mushrooms, stems removed
• 1 1/2 cups snow peas, trimmed
• 1/2 teaspoon oyster flavored sauce
• 1 cup water

Directions

1. Slice tofu block into 3 long slabs lengthwise. Wrap each slab in paper towels, and press to squeeze out excess water.
2. Coat a large skillet with cooking spray, and then add 2 teaspoons sesame oil. Once the oil is hot, add the tofu slabs to the skillet. Fry for about 5 minutes on each side, or until delicately browned.
3. Remove tofu from skillet, and slice into cubes. Add the remaining teaspoon sesame oil to the skillet, and stir fry the water chestnuts, mushrooms and snow peas. Mix together water and oyster sauce, and add to the skillet along with the tofu. Cover, and cook over low heat for about 10 minutes.

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Bengaladumpa Vepudu (Potato Stir-Fry)

Bengaladumpa Vepudu (Potato Stir-Fry) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SUSMITA

"This is a very simple yet delicious sabji. I love eating this with some rasam and rice on the side. You can use other vegetables such as plaintains or sweet potatoes too. Serve over rice."

Ingredients

• 1/4 cup cooking oil
• 4 dried red chile peppers
• 1 tablespoon cumin seeds
• 2 teaspoons skinned split black lentils (urad dal)
• 1/2 teaspoon mustard seeds

• 1 sprig fresh curry leaves
• 1 pound potatoes, peeled and cubed
• salt to taste
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground cumin

Directions

1. Heat the oil in a large skillet. Fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. Add the curry leaves and continue cooking another 30 seconds. Stir the potatoes into the mixture. Season with salt. Cook and stir until the potatoes are tender, about 20 minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.

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Easy Asparagus

Easy Asparagus - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Beckerkorn

"Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese."

Ingredients

• 1 tablespoon olive oil
• 1/4 cup sliced purple onion
• 1 clove garlic, chopped
• salt and pepper to taste
• lemon pepper to taste

• 10 spears fresh asparagus
• 2 tablespoons white wine
• 1 tablespoon Parmesan cheese
• 1 tablespoon crushed whole wheat crackers

Directions

1. Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
2. Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.

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Grilled Portobello Mushrooms

Grilled Portobello Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Michael

"A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!"

Ingredients

• 1/2 cup finely chopped red bell pepper
• 1 clove garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon onion powder

• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 portobello mushroom caps

Directions

1. Preheat grill for medium heat.
2. In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
3. Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

Grilled Portobello Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes
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Tofu 'Fish' Fillet Sandwiches

Tofu 'Fish' Fillet Sandwiches - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DESANDTRAV

"If you are a vegetarian who doesn't eat fish, yet still have that hankering for a juicy fish sandwich, these bread crumb-crusted tofu 'fish' sandwiches will blow your mind!"

Ingredients

• 1 (12 ounce) package firm tofu - drained, patted dry, and sliced into 4 slices
• 1 cup bread crumbs
• 1 teaspoon kelp powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder or flakes
• 1 teaspoon salt

• olive oil, as needed
• Tartar Sauce
• 1/2 cup mayonnaise
• 1/4 cup dill pickle relish
• 1 tablespoon fresh lemon juice
• 4 whole wheat hamburger buns, split

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, toss bread crumbs together with kelp powder, garlic powder, paprika, onion powder, and salt. Dip tofu slices into olive oil, then bread crumb mixture, patting lightly to coat well.
3. Bake on a cookie sheet in preheated oven for 30 minutes. When first side is golden brown and slightly crispy, turn over, and finish baking.
4. Meanwhile, mix together mayonnaise, relish, and lemon juice until well-blended. When tofu is nearly done baking, brush each bun half with olive oil, and toast in the oven. Serve with tartar sauce and your favorite sandwich condiments.

Tofu 'Fish' Fillet Sandwiches - Vegetarian Recipes - Best Vegetarian Recipes
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Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sherry

"A filling vegetarian main course dish, squash stuffed with stuffing and rice!"

Ingredients

• 2 acorn squash, halved and seeded
• 1 (6 ounce) package dry corn bread stuffing mix
• 2 teaspoons butter
• 1 onion, diced
• 1 clove garlic, minced

• 1 cup chopped fresh mushrooms
• 1 cup long grain and wild rice mix
• 2 sprigs fresh sage, chopped
• 2 cups vegetable stock

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
2. Make the stuffing mix as instructed on the package, and set aside.
3. Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
4. Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

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Santa Fe Rice Salad

Santa Fe Rice Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GOJAGUARS

"Great black bean and rice salad!"

Ingredients

• 2/3 cup uncooked white rice
• 1 1/3 cups water
• 3/4 cup black beans, drained and rinsed
• 1 large tomato, seeded and diced
• 3/4 cup shredded Cheddar cheese
• 1/3 cup sliced green onions

• 1/3 cup vegetable oil
• 1/4 cup vinegar
• 1 tablespoon diced jalapeno peppers
• 1/2 teaspoon white sugar
• salt to taste
• 1 avocado - peeled, pitted and diced

Directions

1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
2. In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
3. In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

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Fantastic Green Rice Dish

Fantastic Green Rice Dish - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"Best casserole I've tasted in a long time!"

Ingredients

• 1 cup uncooked white rice
• 1/2 cup shredded Cheddar cheese
• 1 small onion, grated
• 2 eggs, beaten

• 1/4 cup butter, softened
• 1 cup fresh parsley
• 1 1/2 cups milk

Directions

1. Preheat oven to 250 degrees F (120 degrees C).
2. In a saucepan bring 2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. To the cooked rice add cheese, onion, eggs and butter. Mix well and gently stir in parsley and milk. Transfer to a 2 quart casserole dish.
4. Bake in preheated oven for 1 1/2 hours.

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