Unsloppy Joes

Unsloppy Joes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KDCG

"Not guaranteed to be a completely unsloppy experience, but these filled kaiser rolls come close."

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup chopped green bell pepper
• 1 clove garlic, minced
• 1 (14.5 ounce) can diced tomatoes

• 1 1/2 tablespoons chili powder
• 1 tablespoon tomato paste
• 1 tablespoon distilled white vinegar
• 1 teaspoon ground black pepper
• 1 (15 ounce) can kidney beans, drained and rinsed
• 8 kaiser rolls

Directions

1. Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
2. Stir in kidney beans, and cook an additional 5 minutes.
3. Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
4. Spoon bean mixture evenly into rolls and replace tops. Serve immediately.

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Baked Asparagus with Balsamic Butter Sauce

Baked Asparagus with Balsamic Butter Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CAE

"This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar."

Ingredients

• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste

• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
3. Bake asparagus 12 minutes in the preheated oven, or until tender.
4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

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Borboletas

Borboletas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHUVA

"I made this up myself because I needed something that I could cook quickly, that was delicious, and doesn't break the bank. Everyone I know who I cook this for has fallen absolutely in love with it. You can eat it while it's still warm, that's how I like it best. Refrigerating it makes it more of a pasta salad."

Ingredients

• 1 (16 ounce) package dry farfalle (bow tie) pasta
• 1 large fresh tomato, chopped
• 1 medium cucumber, peeled and chopped

• 4 ounces feta cheese, crumbled
• 1/4 cup Italian salad dressing
• 1 teaspoon dried oregano

Directions

1. Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
2. In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.

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Best Potatoes Ever!

Best Potatoes Ever! - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:RUCHI

"These Indian potatoes taste awesome for lunch or dinner with chipatis, rotis, or wheat tortillas. The spices can be found at any Indian grocery store."

Ingredients

• 4 large potatoes, peeled and cubed
• 1 1/2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 2 green chile peppers, chopped
• 1 (1 inch) piece fresh ginger root, finely chopped

• 1 teaspoon chili powder
• 1 teaspoon coriander, ground
• 1 teaspoon amchoor (dried mango powder)
• 1/2 teaspoon salt
• 1 bunch fresh cilantro, chopped

Directions

1. Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
2. Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.

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Whole Wheat Pancakes

Whole Wheat Pancakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jen

"These are very light and tender pancakes. These pancakes are excellent with maple syrup."

Ingredients

• 1 cup whole wheat flour
• 2/3 cup all-purpose flour
• 1/3 cup wheat germ
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons brown sugar

• 1 teaspoon salt
• 5 1/3 tablespoons unsalted butter
• 2 1/2 cups buttermilk
• 2 eggs, beaten
• 3 tablespoons unsalted butter

Directions

1. In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
2. Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
3. Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
4. Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.

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Fresh Tomato Zucchini Soup

Fresh Tomato Zucchini Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Susan Elane Berry

"At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance."

Ingredients

• 2 1/2 tablespoons olive oil
• 1 medium zucchini, cubed
• 1 clove garlic, minced
• 8 large tomatoes, cored
• 1 small sweet onion, chopped
• 1 tablespoon chopped fresh red chile pepper

• 1 (14 ounce) can vegetable broth
• 1 tablespoon dried tarragon
• 2 teaspoons dried dill weed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
2. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
3. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

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Quick and Easy Pimento Cheese

Quick and Easy Pimento Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PLUVOID

"I just threw this together one day for a party where I knew there wouldn't be any sandwiches for us non meat eaters. Definitely not for the Vegan. This is a quick and yummy alternative to store bought pimento cheese spread."

Ingredients

• 2 cups shredded sharp Cheddar cheese
• 2 cups shredded Colby cheese
• 2 (4 ounce) jars diced pimento peppers, drained

• 1/2 (16 ounce) jar creamy salad dressing (e.g. Miracle Whip)
• salt and pepper to taste

Directions

1. In a medium bowl combine Cheddar cheese, Colby cheese, pimentos, creamy salad dressing, salt and pepper. Add more or less creamy salad dressing to achieve desired texture. Mix well.

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Grilled Beets in Rosemary Vinegar

Grilled Beets in Rosemary Vinegar - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BUNNY_FOO_FOO

"Don't know what to do with fresh beets? Marinate and grill them in this wonderful sauce! These go great with grilled meat, and are a colorful and flavorful alternative to your usual veggie fare."

Ingredients

• 1/3 cup balsamic vinegar
• 1 teaspoon chopped fresh rosemary
• 1 clove garlic, peeled and crushed

• 1/2 teaspoon herbes de Provence
• 3 medium beets, sliced into rounds

Directions

1. In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.
4. Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.

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Hot or Cold Vegetable Frittata

Hot or Cold Vegetable Frittata - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PEGAREE

"Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!"

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 cups chopped zucchini
• 1 1/2 cups chopped fresh mushrooms
• 3/4 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1 clove garlic, minced
• 6 eggs, beaten

• 1/4 cup half-and-half cream
• 2 (8 ounce) packages cream cheese, diced
• 2 cups shredded Cheddar cheese
• 4 slices whole wheat bread, cubed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms, onion, green pepper and garlic; saute until tender. Remove from heat and let cool slightly.
3. In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar cheese, bread cubes and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.
4. Bake in preheated oven for one hour, or until center is set. Serve hot or cold.

Hot or Cold Vegetable Frittata - Vegetarian Recipes - Best Vegetarian Recipes
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Thai Stuffed Tofu

Thai Stuffed Tofu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kaleas

"My first original recipe. A new approach at spicing up tofu. Easy for anyone, yet looks exotic enough for a dinner date. Has a delicate flavor related to Thai cuisine, yet uses basic ingredients most people have on hand. With this serving size, it will allow each person to get 4 pieces of stuffed tofu. Served with rice, it makes a pleasantly light meal. Serve along side a bed of rice on a plate. Drizzle with teriyaki sauce, being sure to decorate the sides of the plate. The sauce really complements the flavors of the stuffing! You can easily make it more filling by serving seared zucchini on the side and a nice, light wine. Be sure to add your own personal touches!"

Ingredients

• 2 (12 ounce) packages extra firm tofu
• 1/4 cup dried shiitake mushrooms
• 1 zucchini, coarsely chopped
• 1 onion, halved
• 3 cloves garlic
• 1 jalapeno pepper, seeded and coarsely chopped
• 1 egg

• 2 tablespoons soy sauce
• 2 tablespoons minced fresh ginger, or to taste
• 1 tablespoon cornstarch
• 1 tablespoon hoisin sauce
• 1/4 cup shredded cabbage
• 1/4 cup vegetable oil, divided

Directions

1. Drain tofu and cut each piece into 4 squares; cut each square diagonally into 2 triangles. Set tofu triangles aside.
2. Place shiitake mushrooms into a bowl of hot water and allow to rehydrate until moist and plump, about 20 minutes. Cut out woody stems and finely chop mushrooms.
3. Place zucchini, onion, garlic, and jalapeno pepper into a food processor and process until the vegetables are almost a paste; transfer to a bowl and stir in shiitake mushrooms, egg, soy sauce, ginger, cornstarch, and hoisin sauce. Fold shredded cabbage into the stuffing.
4. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Pat tofu triangles dry with paper towels and pan-fry in the hot oil until browned on all sides except 1 narrow side for stuffing, 2 to 3 minutes frying time per side. Remove tofu triangles and let cool until you can handle them.
5. With a sharp paring knife, cut a slit into the unbrowned side of a tofu triangle; scoop out center of the tofu with a grapefruit spoon, leaving the walls of the triangle about 1/4-inch thick. Use a spoon to fill each triangle generously with the stuffing, letting stuffing mound out of the tofu piece.
6. Heat remaining 2 tablespoons vegetable oil in skillet over medium heat; place tofu triangles, stuffing sides down, into the hot oil and pan-fry until stuffing edge is browned and stuffing is hot and set inside, about 5 minutes. Turn triangles on their sides and refry for a minute or two in the hot oil to rewarm.

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Zucchini Casserole I

Zucchini Casserole I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Maria

"This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes."

Ingredients

• 8 cups diced zucchini
• 1 red bell pepper, chopped
• 1 cup cornflakes cereal
• 1 cup shredded Cheddar cheese

• 1/2 cup olive oil
• 1 teaspoon dried basil
• 2 eggs, beaten
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
2. In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
3. Bake in the preheated oven for 45 minutes, or until top is golden brown.

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Death by Cheese Sandwich

Death by Cheese Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LAURA429

"A sinfully delicious cheese sandwich that is battered and fried. A favorite for adults and kids. This sandwich is great served with French fries and ketchup. Try dipping the sandwich into the ketchup, too. YUM!"

Ingredients

• 1 quart oil for frying
• 4 teaspoons mayonnaise
• 4 slices white bread
• 4 slices Cheddar cheese

• 1 cup milk
• 2 eggs
• 2 cups dry bread crumbs

Directions

1. Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
2. Spread one teaspoon of mayonnaise onto each slice of bread. Place 2 pieces of cheese onto one slice of bread, then top with the other side of bread. The mayonnaise should be on the inside. In a medium bowl, whisk together the eggs and milk. Place the bread crumbs into another dish. Dip each sandwich into the egg mixture, then coat with bread crumbs.
3. One at a time, immerse the sandwiches in the preheated oil. Fry until the cheese is melted, and the crust is golden brown, 3 to 4 minutes. Repeat with the other sandwich. Place on paper towel to absorb excess oil before serving.

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Zucchini Pasta

Zucchini Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ELLENC

"Pasta with zucchini in a garlicky sauce. Serve with crusty bread and a chilled white wine, if desired."

Ingredients

• 1 pound rotini pasta
• 5 small zucchini, sliced
• 1/3 cup olive oil
• 4 cloves garlic, minced

• 1 pinch crushed red pepper flakes
• 1/3 cup chopped fresh parsley
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese

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 and reserve.
2. Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
3. In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

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Bug Lady Tofu Pate

Bug Lady Tofu Pate - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ZEWALT

"The inspiration and basic idea for this amazingly delicious tofu spread recipe comes from my most favorite entomologist friend, Leslie, a.k.a. 'Bug Lady'"

Ingredients

• 1 (16 ounce) package soft tofu
• 1/4 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon prepared mustard
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon nutritional yeast
• 1/4 teaspoon paprika

• 1 orange bell pepper, finely chopped
• 1 fresh red chile pepper, finely chopped
• 2 stalks celery, finely chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh dill weed
• 2 cloves garlic, minced

Directions

1. Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible.
2. Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving.

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Tomato Cucumber Salad with Mint

Tomato Cucumber Salad with Mint - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TOOS64

"This is a refreshing summer salad. Perfect for a picnic or barbeque. I usually serve it with a spicy flank steak and potatoes."

Ingredients

• 1/3 cup red wine vinegar
• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
• 3 large tomatoes, seeded and chopped

• 2/3 cup chopped red onion
• 1/2 cup chopped fresh mint
• 2 tablespoons olive oil
• salt and pepper to taste

Directions

1. In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
2. Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

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Green Beans With Walnuts

Green Beans With Walnuts - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Tina

"Super yummy dish that can be prepared in advance, and tossed with hot oil just before the dinner is served. Originally submitted to ThanksgivingRecipe.com."

Ingredients

• 2 pounds fresh green beans, washed and trimmed
• 2 tablespoons butter
• 1 cup chopped walnuts
• 2 tablespoons walnut oil

• 2 tablespoons minced fresh parsley
• ground black pepper to taste
• salt to taste

Directions

1. Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
2. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
3. Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

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Persian Sabzi Polo (Herb Rice with Fava Beans)

Persian Sabzi Polo (Herb Rice with Fava Beans) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GONDWANA

"This is a Persian dish which I often make for my husband. It will taste much better if you use fresh herbs. It also goes very well with either fish or chicken. Hope you like it."

Ingredients

• 6 cups water
• 4 cups uncooked long-grain white rice
• 3 tablespoons vegetable oil
• 1/2 cup water
• 1 bunch fresh dill, chopped
• 1 bunch fresh parsley, chopped

• 1 bunch fresh cilantro, chopped
• 2 cups fresh or frozen fava beans
• ground turmeric to taste
• ground cinnamon to taste
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

1. In a large saucepan bring water to a boil. Rinse rice; stir into boiling water. Boil just until rice rises to the surface of the water. Drain rice and return it to the saucepan. Stir in the oil and water. Mix in the dill, parsley, cilantro, fava beans, turmeric, cinnamon, salt and pepper.
2. Cook the rice over medium heat for 5 minutes.
3. Reduce heat to the lowest setting. Cover and simmer for 40 to 45 minutes. Note: It's normal to end up with crispy rice (called Tadig) on the bottom of the pot after cooking; it's delicious.

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Bruschetta I

Bruschetta I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dawn

"Looking for a tasty way to use all those summer tomatoes? You've come to the right recipe. This makes a great appetizer or a light meal for 2."

Ingredients

• 3 large tomatoes, seeded and chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 cloves garlic, minced

• 4 tablespoons minced fresh basil
• 1/3 cup extra virgin olive oil
• salt and pepper to taste

Directions

1. In a medium bowl combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. Cover and refrigerate for at least 1 hour, allowing flavors to meld before serving.

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Seven Ingredient Tomato Sauce

Seven Ingredient Tomato Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BIGRED7197

"This is a very simple recipe to make and tastes great too. This sauce tastes extra good if you add fried meatballs or pork spareribs to the sauce. Another good addition is a can of drained peas, if you like them. Happy eating!"

Ingredients

• 2 tablespoons olive oil
• 7 cloves garlic, minced
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can crushed tomatoes
• 2 (28 ounce) cans tomato puree

• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 teaspoons dried basil leaves
• 1 teaspoon white sugar

Directions

1. Heat the olive oil in a large saucepan and cook and stir garlic, being careful not to burn it. Pour in tomato paste and simmer on low for 5 minutes. Add crushed tomatoes, tomato puree, pepper, salt, basil and sugar; stir. Cook on low for three hours, stirring occasionally.

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Sweet Stuffing

Sweet Stuffing - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ibby

"This is a great stuffing that has just enough sweet and the right touch of sour. Guaranteed to be a favorite at your next holiday get together. This makes enough to stuff one 12 to 14 pound turkey. Chicken or vegetable broth can be used for this recipe."

Ingredients

• 2 cups diced onion
• 1/2 cup butter
• 2 cups cranberries
• 2 tablespoons brown sugar
• 2 teaspoons dried rosemary

• 1/2 tablespoon dried sage
• 12 slices raisin bread, cut into 1/2 cubes and toaste
• 1/2 cup fresh orange juice
• 1/2 cup vegetable broth

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cook onion in butter or margarine over low heat until soft. Add cranberries, brown sugar, rosemary and sage, orange juice, salt and pepper to taste. Mix gently but thoroughly.
3. If baking stuffing separately, spoon into buttered 3 or 4 quart casserole, drizzle with broth, dot with butter. Bake for 30 minutes. Uncover and bake an additional 30 minutes.

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Brownies-Allergy Free!

Brownies-Allergy Free! - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SCHRIS1

"These are basic brownies for those of us allergic to dairy, wheat, gluten and corn. Enjoy!"

Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups vegetable oil
• 1 cup potato flour
• 1 cup brown rice flour
• 2 cups white sugar

• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 5/8 teaspoon cream of tartar
• 1 1/2 teaspoons sea salt

Directions

1. Preheat the oven too 325 degrees F (165 degrees C.) Grease a 9x13 inch baking dish.
2. In a large bowl, mix together the potato flour, rice flour, sugar, cocoa powder, baking soda, cream of tartar and salt. Blend together the bananas and oil in a separate bowl. Stir the banana mixture into the dry ingredients until well blended. Spread evenly in the bottom of the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until they appear dry on the top. Cool completely, and cut into squares.

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Vegetarian Pumpkin Spinach Chili

Vegetarian Pumpkin Spinach Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dani

"This easy chili is unique and delicious. It has the added bonuses of iron, vitamin A, and protein. It's also completely vegetarian!"

Ingredients

• 1 (28 ounce) can diced tomatoes
• 1 (14 ounce) can 100% pure pumpkin
• 1 cup vegetable juice
• 1 cup chopped okra
• 1 cup chopped broccoli
• 1 carrot, peeled and chopped
• 1 small zucchini, diced
• 1 small onion, diced
• 2 tablespoons pumpkin pie spice

• 2 tablespoons white sugar
• 2 tablespoons white vinegar
• 1 teaspoon chili powder, or to taste
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (12 ounce) package vegetarian ground beef crumbles
• 1 (19 ounce) can fava beans, drained
• 2 cups chopped spinach

Directions

1. Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
2. Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.

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Quick Black Beans and Rice

Quick Black Beans and Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kathy Miller

"Some say beans and rice is the most nutritious and well balanced meal in the world! Try adding your favorite chutney or salsa to this dish when you serve it!"

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (15 ounce) can black beans, undrained
• 1 (14.5 ounce) can stewed tomatoes

• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 1/2 cups uncooked instant brown rice

Directions

1. In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

Quick Black Beans and Rice - Vegetarian Recipes - Best Vegetarian Recipes
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Quick Black Beans and Rice - Vegetarian Recipes - Best Vegetarian Recipes
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Cheesy Eggplant Parmesan Casserole

Cheesy Eggplant Parmesan Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:lyndalou

"My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread."

Ingredients

• 2 tablespoons olive oil for brushing, or as needed
• 2 eggplant, cut into 1/2-inch thick slices
• 1 tablespoon olive oil
• 1 onion, chopped
• 1/4 pound mushrooms, sliced
• 3 cloves garlic, minced

• 1 (15 ounce) can tomato sauce
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
3. Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
4. Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
5. Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
6. Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

Cheesy Eggplant Parmesan Casserole - Vegetarian Recipes - Best Vegetarian Recipes
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Cheesy Eggplant Parmesan Casserole - Vegetarian Recipes - Best Vegetarian Recipes
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Pasta with Mushroom and Zucchini Sauce

Pasta with Mushroom and Zucchini Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Helena Rudolph

"This is my own invention and so good, healthy and easy that I wanted to share it with someone! It consists of cooked bow tie pasta shapes covered in a creamy mushroom and vegetable sauce. A complete vegetarian meal in one dish. You can use milk or skim milk instead of cream depending on how rich you want the dish to be."

Ingredients

• 1 pound fresh mushrooms
• 10 zucchini
• 1 onion
• 2 tablespoons butter

• 2 cloves garlic, minced
• 1 pound farfalle (bow tie) pasta
• 2 tablespoons cake flour
• 2 cups half-and-half cream

Directions

1. Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.
2. Melt butter in a large skillet over medium heat. Stir in garlic and chopped vegetables. Reduce heat, cover and simmer 20 minutes, until tender and juicy.
3. Meanwhile, 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.
4. Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked pasta.

Pasta with Mushroom and Zucchini Sauce - Vegetarian Recipes - Best Vegetarian Recipes
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Pasta with Mushroom and Zucchini Sauce - Vegetarian Recipes - Best Vegetarian Recipes
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Masale Aaloo (Spice Potatoes)

Masale Aaloo (Spice Potatoes) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DesiCook22

"Spiced Indian potatoes -- quick, easy and delicious!"

Ingredients

• 6 whole russet potatoes
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon amchoor (dried mango powder)

• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1 1/4 teaspoons salt
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons whole cumin seeds

Directions

1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cool to room temperature.
2. Once the potatoes have cooled, peel and cut into bite-sized cubes. Place into a mixing bowl, and sprinkle with ground cumin, coriander, amchoor, red pepper flakes, and salt. Toss gently to evenly coat the potatoes with the spices.
3. Heat the vegetable oil in a large skillet over medium heat. Stir in the whole cumin seeds, and cook until they begin to pop, about 30 seconds. Add the potatoes; cook, stirring occasionally until the potatoes have heated through.

Masale Aaloo (Spice Potatoes) - Vegetarian Recipes - Best Vegetarian Recipes
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Beets on the Grill

Beets on the Grill - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"I couldn't decide what to do with all the beets, so I tossed them onto the grill."

Ingredients

• 6 beets, scrubbed
• 2 tablespoons butter

• salt and pepper to taste

Directions

1. Preheat an outdoor grill for high heat.
2. Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
3. Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!

Beets on the Grill - Vegetarian Recipes - Best Vegetarian Recipes
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Roasted Red Pepper and Cheese Sandwich

Roasted Red Pepper and Cheese Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DHANO923

"I came up with this sandwich one afternoon when I was trying to clear out the fridge of some odds and ends. It came out so good that now I make this all the time! The cheese makes a big difference. You can leave off the lettuce and grill this for a delicious panini style hot sandwich."

Ingredients

• 2 teaspoons mayonnaise
• 1/2 teaspoon Ranch dressing
• 2 (1 inch thick) slices French bread
• 1 slice smoked fontina cheese
• 1 slice Havarti cheese

• 1/4 cup jarred roasted red pepper, drained and chopped
• 1 pepperoncini, sliced
• 3 slices dill pickle (optional)
• 1 leaf leaf lettuce

Directions

1. Stir together the mayonnaise and Ranch dressing, and spread onto one slice of bread. Place the fontina and Havarti cheese slices on the bread, then top with roasted red pepper, pepperoncini, pickle and lettuce. Top with the other slice of bread.

Roasted Red Pepper and Cheese Sandwich - Vegetarian Recipes - Best Vegetarian Recipes
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Roasted Red Pepper and Cheese Sandwich - Vegetarian Recipes - Best Vegetarian Recipes
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Tofu with Gorgonzola and Pesto

Tofu with Gorgonzola and Pesto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MKAFTON

"Tofu topped with cherry tomatoes, pesto, fresh basil, and Gorgonzola cheese. This is served cold and is a perfect springtime meal. If prepared pesto is hard to find, use a mix and prepare according to package directions. "

Ingredients

• 1 (12 ounce) package firm tofu
• 1 pint cherry tomatoes, halved
• 1/2 cup prepared basil pesto sauce

• 1 cup crumbled Gorgonzola cheese
• 1/2 cup chopped fresh basil leaves

Directions

1. Drain the tofu and slice horizontally into 4 slices. Pat each slice dry and place on a serving plate. Divide the tomatoes evenly amongst the tofu portions. Top each with about 2 tablespoons of basil pesto and 1/4 cup of Gorgonzola cheese. Garnish with fresh basil leaves. Serve cold.

Tofu with Gorgonzola and Pesto - Vegetarian Recipes - Best Vegetarian Recipes
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Tofu with Gorgonzola and Pesto - Vegetarian Recipes - Best Vegetarian Recipes
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Creamy Zucchini with Linguine

Creamy Zucchini with Linguine - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Senoritapupnstuff

"A different and delicious way to eat up all the zucchini that's overflowing from the garden. Diced zucchini are sauteed with garlic and red pepper flakes then simmered with cream, and served with Parmesan cheese and chopped parsley. Don't skimp on the olive oil."

Ingredients

• 1/2 cup olive oil
• 2 large zucchini, diced
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes

• 1 (12 ounce) package linguine pasta
• 1 cup whole milk
• 2 tablespoons chopped fresh parsley
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
2. Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.

Creamy Zucchini with Linguine - Vegetarian Recipes - Best Vegetarian Recipes
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Creamy Zucchini with Linguine - Vegetarian Recipes - Best Vegetarian Recipes
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