Tempeh Kabobs with Moroccan Couscous

Tempeh Kabobs with Moroccan Couscous - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TRUCKERDOO

"Soaked in a delectable honey soy marinade, and paired with grilled vegetables and a Moroccan-style couscous, both meat eaters and vegetarians will enjoy this dinner."

Ingredients

• 1 (8 ounce) package tempeh, cut into 1/2 inch squares
• 16 fresh white mushrooms
• 1 medium eggplant, cut into 1 inch cubes
• 1 large red bell pepper, cut into 1 inch pieces
• 16 cherry tomatoes
• 8 tablespoons olive oil
• 4 tablespoons soy sauce
• 4 tablespoons teriyaki sauce
• 3 tablespoons honey
• 1 tablespoon grated fresh ginger root

• 1 tablespoon chopped fresh garlic
• salt and pepper to taste
• 2 cups vegetable broth
• 1 tablespoon grated fresh ginger root
• 1 teaspoon ground cumin
• salt to taste
• 1 cup dry couscous
• 3/4 cup raisins
• 3/4 cup drained canned chick-peas (garbanzo beans)
• 1 lemon

Directions

1. Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours.
2. Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
3. Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
4. While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.

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Marrakesh Vegetable Curry

Marrakesh Vegetable Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NIBLETS

"A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!"

Ingredients

• 1 sweet potato, peeled and cubed
• 1 medium eggplant, cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 6 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder

• 1 teaspoon ground cinnamon
• 3/4 tablespoon sea salt
• 3/4 teaspoon cayenne pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1/4 cup blanched almonds
• 1 zucchini, sliced
• 2 tablespoons raisins
• 1 cup orange juice
• 10 ounces spinach

Directions

1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
2. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
3. Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
4. Add spinach to pot and cook for 5 more minutes. Serve!

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Vietnamese Style Vegetarian Curry Soup

Vietnamese Style Vegetarian Curry Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:shaggy

"Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread."

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, coarsely chopped
• 2 shallots, thinly sliced
• 2 cloves garlic, chopped
• 2 inch piece fresh ginger root, thinly sliced
• 1 stalk lemon grass, cut into 2 inch pieces
• 4 tablespoons curry powder
• 1 green bell pepper, coarsely chopped
• 2 carrots, peeled and diagonally sliced
• 8 mushrooms, sliced
• 1 pound fried tofu, cut into bite-size pieces

• 4 cups vegetable broth
• 4 cups water
• 2 tablespoons vegetarian fish sauce (optional)
• 2 teaspoons red pepper flakes
• 1 bay leaf
• 2 kaffir lime leaves
• 8 small potatoes, quartered
• 1 (14 ounce) can coconut milk
• 2 cups fresh bean sprouts, for garnish
• 8 sprigs fresh chopped cilantro, for garnish

Directions

1. Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

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Sukhothai Pad Thai

Sukhothai Pad Thai - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nan

"This dish can be made with shrimp, chicken or pork instead of tofu. Look for the more exotic items in the Asian foods section at your local grocery store. Adjust the pad Thai sauce ingredients to taste."

Ingredients

• 1/2 cup white sugar
• 1/2 cup distilled white vinegar
• 1/4 cup soy sauce
• 2 tablespoons tamarind pulp
• 1 (12 ounce) package dried rice noodles
• 1/2 cup vegetable oil
• 1 1/2 teaspoons minced garlic
• 4 eggs
• 1 (12 ounce) package firm tofu, cut into 1/2 inch strips

• 1 1/2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 1/2 cups ground peanuts
• 1 1/2 teaspoons ground, dried oriental radish
• 1/2 cup chopped fresh chives
• 1 tablespoon paprika
• 2 cups fresh bean sprouts
• 1 lime, cut into wedges

Directions

1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
2. To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
3. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
4. Serve with lime and bean sprouts on the side.

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Strawberry Oatmeal Breakfast Smoothie

Strawberry Oatmeal Breakfast Smoothie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ASTROPHE

"This is a fast vegan smoothie with a deep pink color and a rich, creamy texture. VERY filling, and perfect for people in a rush in the morning. You don't have to give up a good breakfast when it's this fast to make! I use vitamin fortified soy milk."

Ingredients

• 1 cup soy milk
• 1/2 cup rolled oats
• 1 banana, broken into chunks

• 14 frozen strawberries
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons white sugar

Directions

1. In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.

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Watermelon Salad

Watermelon Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GREEKGURU

"Have a great summer party with watermelon salad inside its rind. Scoop out the watermelon, add other fruits, put it back in, and you have a personal-sized salad for each person!"

Ingredients

• 2 small watermelons
• 1 (15 ounce) can canned diced pineapple in juice, drain juice and reserve
• 1 pound seedless grapes

• 2 apples - peeled, cored and chopped
• 2 bananas, cut into bite-size pieces

Directions

1. Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
2. In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.

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Tomato and Zucchini Melange

Tomato and Zucchini Melange - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jerry the Kid

"A nice side dish with practically no fat or calories that will go with any meal except a tomato-based one. If you like, you can add diced bell peppers to this dish too. Serve hot in a small dish."

Ingredients

• 2 plum tomatoes, halved and cut into 1/4 inch slices
• 1 large zucchini, sliced
• 3 tablespoons salsa
• 3 tablespoons water

• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• salt and pepper to taste

Directions

1. In a small saucepan, mix together tomatoes, zucchini, salsa, water, oregano, basil, salt, and pepper. Mix in bell peppers if desired. Bring to a boil over medium heat, then reduce to a simmer. Simmer 3 to 4 minutes, stirring frequently.

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Smooth Cauliflower Soup

Smooth Cauliflower Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Yael Nissan

"A great creamy-smooth soup for cold winter nights. The thickness of the soup is determined by the proportions of cauliflower to water. Because different sizes of cauliflower are out there, add water if soup comes out too thick."

Ingredients

• 1 tablespoon butter
• 1 clove garlic, crushed
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons salt

• 6 cups water
• 1 head cauliflower, chopped
• 1 large carrot, cubed
• 1/3 cup chopped green onion
• 1/4 cup chopped fresh parsley

Directions

1. In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender.
2. In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.
3. Puree cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, green onion and parsley. Serve.

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Spelt Noodles

Spelt Noodles - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GYPSY-WITCH

"I was making pasta for a friend who is on a wheat-free diet and almost despaired until I discovered white spelt flour. Don't confuse it and use regular organic spelt flour. Well, you can substitute, but it's not as much like wheat flour pasta ..."

Ingredients

• 1 cup white spelt flour
• 1 egg

• 1 tablespoon vegetable oil
• 3 tablespoons water as needed

Directions

1. (Preferred) Process all ingredients in a food processor until they form a ball that rides on the blades.
2. You can also let a bread machine knead the ingredients for about 5 minutes. (I've never tried this, but have heard it works well.)
3. Pasta can be rolled and cut in a regular (manual, hand-crank) pasta maker by passing it through repeatedly smaller (i.e., higher number) settings until nearly paper thin, and then run through the cutting blades. I am told it does not do so well in an automatic pasta maker.

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Bread and Butter Pickles I

Bread and Butter Pickles I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:IRENERUSSELL

"These pickles take two weeks in the refrigerator, but are well worth the wait."

Ingredients

• 6 small onions, sliced
• 1 teaspoon mustard seed
• 3/4 teaspoon ground turmeric
• 1 teaspoon celery seed

• 1 cup white sugar
• 3 cups distilled white vinegar
• 1/3 cup coarse salt
• 6 cucumbers, sliced

Directions

1. In a large pan, combine the onions, mustard seed, turmeric and celery seed.
2. In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
3. Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.

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Anadama Bread

Anadama Bread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Behr

"This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted."

Ingredients

• 1/2 cup water
• 1/4 cup cornmeal
• 2 tablespoons butter
• 1/2 cup molasses

• 1 (.25 ounce) package active dry yeast
• 1/2 cup warm water (110 degrees F)
• 3 cups all-purpose flour, divided
• 1 teaspoon salt

Directions

1. Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
2. In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
3. In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
7. Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

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You Won't Believe It's Not Dairy Chocolate Pudding

You Won't Believe It's Not Dairy Chocolate Pudding - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:melissathebaker

"A smooth, chocolaty, non-dairy pudding or pie filling. I make this all the time."

Ingredients

• 1 (16 ounce) package silken tofu
• 1/3 cup cocoa powder
• 1/2 cup confectioners' sugar

• 1 tablespoon vanilla extract
• 3 tablespoons powdered non-dairy creamer

Directions

1. Place tofu, cocoa powder, sugar, vanilla extract, and non-dairy creamer in a blender or food processor. Blend until smooth, adjusting sugar and cocoa powder to your taste. Transfer pudding to a bowl and cover and refrigerate for at least 1 hour before serving.

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Sauerkraut Salad

Sauerkraut Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Joan Long Dixon

"Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait."

Ingredients

• 1 quart sauerkraut, drained
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 large carrots, chopped

• 1 (4 ounce) jar diced pimento peppers, drained
• 1 teaspoon mustard seed
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 1/2 cup cider vinegar

Directions

1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
2. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
3. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

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Mean Woman Pasta

Mean Woman Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SNOWCROFT

"A standard in our home, this one is simple to make and gets better with time."

Ingredients

• 1 pound seashell pasta
• 3 cups chopped tomatoes
• 5 cloves garlic, minced
• 15 kalamata olives, pitted and sliced

• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• 10 pepperoncini

Directions

1. Combine tomatoes, garlic, olives, basil, olive oil, and pepperoncinis. Stir together and allow to marinate as long as you have time for; overnight is best, although it's fine to eat right away too.
2. Cook pasta according to the package directions; drain. Toss with sauce and serve.

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Carrot Coconut Lime Soup

Carrot Coconut Lime Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sourpony

"This is a delicious and hearty vegan soup, with an original, Thai-inspired flavor!"

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons chile paste
• 1 teaspoon cumin
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon grated fresh ginger
• 2 onions, chopped
• 2 cloves garlic, minced

• 2 large potatoes, peeled and chopped
• 6 large carrots, peeled and chopped
• 3 cups vegetable broth
• 7 cups coconut milk
• 1/4 cup lime juice
• 2 tablespoons chopped fresh cilantro

Directions

1. Heat oil in a large Dutch oven over medium heat. Stir and cook the chili paste, cumin, and 1 tablespoon of cilantro until fragrant, about 1 minute. Add the ginger, onion, and garlic; cook until the onions are soft and translucent, about 5 minutes. Place the potatoes and carrots into the pot with the onion mixture and cook for an additional 5 minutes.
2. Pour the vegetable broth and coconut milk over the cooked vegetables. Turn the heat to medium-high and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 30 to 45 minutes or until the potatoes and carrots are soft.
3. Remove the Dutch oven from the heat and stir in the lime juice. Working in batches, puree the soup in a blender or food processor until smooth. Serve hot or chilled, garnished with the remaining cilantro.

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Yum Yum Veggie Foils

Yum Yum Veggie Foils - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Joyce Slater

"A delicious and pretty veggie dish to serve at any barbecue."

Ingredients

• 3 white onions, sliced to 1/4 inch thickness
• 9 frozen small corn cobs
• 1/2 pound snow peas

• 3 tablespoons butter
• seasoning salt to taste
• 2 cubes ice

Directions

1. Lightly oil grill and preheat to high.
2. Place onion slices on a large sheet of aluminum foil; bring up edges of foil a bit to form a foil 'package'. Add corn and snow peas to onions. Place butter or margarine on top, spread out. Season with seasoned salt to taste, then lay ice cubes on top of the whole thing. Seal well in a foil 'packet'.
3. Place foil packet on top shelf of preheated grill while cooking your favorite meats; grill until corn is firm but tender. Open foil packet and serve!

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Japanese Tamago Egg

Japanese Tamago Egg - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Pokerman11

"Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets."

Ingredients

• 4 eggs
• 1/4 cup prepared dashi stock
• 1 tablespoon white sugar

• 1 teaspoon mirin (Japanese sweet wine)
• 1/2 teaspoon soy sauce
• 1/2 teaspoon vegetable oil, or more as needed

Directions

1. Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
2. Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
3. When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
4. Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.

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Homemade Veggie Pizza

Homemade Veggie Pizza - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Bird

"Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!"

Ingredients

• 2 teaspoons active dry yeast
• 1 cup warm water
• 3 cups all-purpose flour
• 1 tablespoon white sugar
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 egg
• 1 tablespoon extra-virgin olive oil
• 1 (15 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1/2 small onion, chopped

• 1 tablespoon dried oregano
• 1 clove garlic, finely chopped
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 pinch ground black pepper
• 1 1/4 cups shredded mozzarella cheese
• 1/2 cup chopped green bell pepper (optional)
• 1/2 cup chopped onion (optional)
• 1/2 cup sliced fresh mushrooms (optional)
• 1/4 cup shredded mozzarella cheese

Directions

1. Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
2. Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
3. Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
4. Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
5. Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
6. Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.

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Zucchini Casserole with Mint and Parsley

Zucchini Casserole with Mint and Parsley - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Bubbe

"This dish was inspired by 2 enormous zucchinis given to us by our neighbors. When split in half they were too large for my deep lasagna casserole dish! After reading several different recipes, I opted to try for a variation on my stuffed bell pepper recipe and the result was heavenly. Granddaughters 4 and 8 asked for seconds! This recipe can also be vegetarian; just omit the meat."

Ingredients

• 4 zucchini, halved lengthwise
• 1/4 cup olive oil
• 3 sweet onions, chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 cup short-grain white rice

• 1 (16 ounce) can diced tomatoes, drained and juice reserved
• 1 cup water, or more as needed
• 2 tablespoons chopped fresh mint, or more to taste
• 1 cup chopped fresh parsley
• 3 tablespoons Chardonnay wine
• 1/2 (14 ounce) package little smoked sausages, diced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
2. Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
3. Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
4. Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
5. Bake casserole in preheated oven until zucchini are tender, about 20 minutes.

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Tofu with Tomatoes and Balsamic Vinegar

Tofu with Tomatoes and Balsamic Vinegar - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:AMAL

"This is a flavorful, low-calorie way to prepare tofu, and it makes a wonderful main dish. And it's vegan!"

Ingredients

• 1 (14 ounce) package extra firm tofu, sliced
• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
• 1/4 cup balsamic vinegar
• 1 tablespoon vegetable oil

• 2 green bell pepper, chopped
• 1/2 onion, chopped
• 1/4 teaspoon garlic powder
• salt to taste

Directions

1. Place tofu slices between two clean towels; allow tofu to drain, about 10 minutes. Cut tofu into bite-size pieces and transfer to a bowl. Stir in tomatoes and balsamic vinegar; marinate for 20 minutes.
2. Heat vegetable oil in a large skillet over medium heat; cook and stir bell peppers and onion until just tender, about 5 minutes. Add tofu mixture, garlic powder, and salt. Cover and reduce heat to medium-low; simmer until heated through, about 5 minutes more.

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Creamy Carrot Soup

Creamy Carrot Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CATIE

"This is a nice light soup that is best served with warm bread and a fresh salad."

Ingredients

• 1 tablespoon butter
• 1 cup diced carrots
• 1/4 cup chopped onion
• 1/2 teaspoon grated fresh ginger root
• 1/4 cup cubed potatoes

• 2 cups vegetable broth
• 2 1/2 tablespoons chopped fresh dill
• 1/4 cup heavy cream
• salt and pepper to taste

Directions

1. Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth. Return vegetable puree to pan.
2. Stir heavy cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.

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Ali's Greek Tortellini Salad

Ali's Greek Tortellini Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jamie Hensley

"This salad is going to be in the Allrecipes Hall of Fame one day! My friend Ali made this refreshing summer salad for me, which is even better a few days later. Tortellini, a great vinaigrette, baby spinach, and feta. If you like balsamic vinegar, it's a must to add into the vinaigrette. Bon appetit!"

Ingredients

• 2 (9 ounce) packages cheese tortellini
• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1/4 cup red wine vinegar
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano

• 1/2 teaspoon salt
• 6 eggs
• 1 pound baby spinach leaves
• 1 cup crumbled feta cheese
• 1/2 cup slivered red onion

Directions

1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
3. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
4. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

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Kale and Banana Smoothie

Kale and Banana Smoothie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Rice

"Nutrient-rich kale is hidden in this delicious banana smoothie. . . perfect for those of us who have a hard time getting our daily dose of veggies!"

Ingredients

• 1 banana
• 2 cups chopped kale
• 1/2 cup light unsweetened soy milk

• 1 tablespoon flax seeds
• 1 teaspoon maple syrup

Directions

1. Place the banana, kale, soy milk, flax seeds, and maple syrup into a blender. Cover, and puree until smooth. Serve over ice.

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Amy's Spicy Beans and Rice

Amy's Spicy Beans and Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:STRIDEAM

"This is a fast, easy and yummy vegetarian dinner, or you can add chicken or sausage if you miss the meat!"

Ingredients

• 1 1/2 cups water
• 1/2 cup uncooked brown rice
• 2 (15 ounce) cans black beans, undrained
• 2 fresh jalapeno peppers, seeded and chopped
• 1 teaspoon ground cumin, or to taste

• 1 tablespoon chili powder, or to taste
• black pepper to taste
• 1/2 cup shredded sharp Cheddar cheese
• 2 fresh green onions, chopped
• 1/2 (2 ounce) can sliced black olives, drained

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
3. Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
4. Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
5. Serve beans over cooked rice.

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Tofu Lasagna

Tofu Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:M.PERRY

"Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!"

Ingredients

• 1/2 (12 ounce) package uncooked lasagna noodles
• 1 (12 ounce) package firm tofu, crumbled
• 2 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

• 2 tablespoons milk
• 1 cup spaghetti sauce
• 1 tablespoon dried parsley
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
3. In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
4. Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
5. Bake in preheated oven for 25 to 35 minutes.

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Tomato and Basil Quiche

Tomato and Basil Quiche - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Karen Griffin

"This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!"

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 2 tomatoes, peeled and sliced
• 2 tablespoons all-purpose flour
• 2 teaspoons dried basil

• 3 eggs, beaten
• 1/2 cup milk
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 1 1/2 cups shredded Colby-Monterey Jack cheese, divided

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
3. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
4. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

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Fresh Tasting Black Beans With Rice

Fresh Tasting Black Beans With Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GYPSY-WITCH

"This is my favorite emergency meal, made almost entirely of pantry ingredients when a trip to the store has been missed or is out of the question for some reason."

Ingredients

• 3/4 cup uncooked white rice
• 2 cups water
• 1 (15 ounce) can black beans; drain and reserve liquid

• 2 tablespoons lemon juice
• 1 tablespoon garlic powder
• 1 1/2 teaspoons dried cilantro

Directions

1. Bring a medium size pot of water to a boil, add rice. Bring back to a boil, then reduce heat to simmer. Let rice simmer 15-20 minutes, until tender.
2. Place beans and rice in a medium size saucepan. Heat over a medium heat, stirring frequently. Stir in reserved bean liquid as needed. Remove pan from heat and stir in lemon juice, garlic powder and cilantro. Let sit a moment, and stir in fresh oregano. Serve immediately.

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Pickled Eggs II

Pickled Eggs II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Rayna Jordan

"I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine."

Ingredients

• 12 extra large eggs
• 1 1/2 cups distilled white vinegar
• 1 1/2 cups water

• 1 tablespoon pickling spice
• 1 clove garlic, crushed
• 1 bay leaf

Directions

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
3. Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

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