Marinated Mushrooms II

Marinated Mushrooms II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cristi Zbella

"This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard."

Ingredients

• 1/3 cup red wine vinegar
• 1/3 cup olive oil
• 1 small onion, thinly sliced
• 1 teaspoon salt
• 2 tablespoons dried parsley

• 1 teaspoon ground dry mustard
• 1 tablespoon brown sugar
• 2 cloves garlic, peeled and crushed
• 1 pound small fresh button mushrooms

Directions

1. In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

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Mom's Best Spaghetti Sauce

Mom's Best Spaghetti Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KRAZYBARB

"A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating."

Ingredients

• 4 (14.5 ounce) cans whole peeled tomatoes
• 2 (15 ounce) cans tomato sauce
• 4 (6 ounce) cans tomato paste
• 3 cups water
• 4 cups fresh sliced mushrooms
• 2 onions, chopped
• 4 cloves garlic, minced

• 4 teaspoons white sugar
• 1/4 cup chopped fresh basil
• salt to taste
• ground black pepper to taste
• 2 pinches baking soda
• 1/4 cup grated Parmesan cheese

Directions

1. Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
2. Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
3. After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
4. Cool, cover, and refrigerate overnight. The next day, reheat and serve.

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Linnie's Spanish Rice

Linnie's Spanish Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Linda Correia

"The best and easiest Spanish rice!"

Ingredients

• 1 cup uncooked white rice
• 1 teaspoon minced garlic

• 2 cups water
• 1 (16 ounce) jar salsa

Directions

1. Combine the rice with the garlic in a large saucepan. Pour water and salsa into the rice mixture. Bring the water to a full boil and then reduce the temperature to simmer. Simmer for 20 minutes or until the rice is tender. Fluff the rice when finished.

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Classic Minestrone

Classic Minestrone - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Michelle Chen

"This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley."

Ingredients

• 3 tablespoons olive oil
• 1 leek, sliced
• 2 carrots, chopped
• 1 zucchini, thinly sliced
• 4 ounces green beans, cut into 1 inch pieces
• 2 stalks celery, thinly sliced

• 1 1/2 quarts vegetable stock
• 1 pound chopped tomatoes
• 1 tablespoon chopped fresh thyme
• 1 (15 ounce) can cannellini beans, with liquid
• 1/4 cup elbow macaroni
• salt and ground black pepper to taste

Directions

1. Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
2. Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
3. Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

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Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:susanmac

"This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat."

Ingredients

• 6 cups vegetable broth
• 1 (16 ounce) package frozen mixed vegetables
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 potatoes, peeled and cubed
• 1 large onion, diced
• 1/2 cup barley
• 3 cloves garlic, minced
• 1 teaspoon dried parsley

• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 2 cups all-purpose flour
• 1/4 cup vegetable shortening (such as Crisco(R))
• 1/4 cup vegetable broth, or more if needed

Directions

1. Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
2. Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

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Brown Rice, Broccoli, Cheese and Walnut Surprise

Brown Rice, Broccoli, Cheese and Walnut Surprise - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Candice

"This recipe was born one night when I didn't have too much to do. I guess the only surprise about it is that it tastes so good!"

Ingredients

• 1/2 cup chopped walnuts
• 1 tablespoon butter
• 1 onion, chopped
• 1/2 teaspoon minced garlic
• 1 cup uncooked instant brown rice

• 1 cup vegetable broth
• 1 pound fresh broccoli florets
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.
2. Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.
3. Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.
4. Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.

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Lentil Cakes (Patties)

Lentil Cakes (Patties) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SUSANNE C. SWISHER

"These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!"

Ingredients

• 1 cup dry brown lentils
• 2 1/2 cups water
• 1/4 cup milk
• 1 cup wheat and barley nugget cereal (e.g. Grape-Nuts(TM))
• 1 (1 ounce) envelope dry onion soup mix

• 1/2 teaspoon poultry seasoning
• 2 eggs, beaten
• 1/2 cup chopped walnuts
• 1 cup seasoned dry bread crumbs
• 2 tablespoons vegetable oil

Directions

1. Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
2. In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
3. Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.

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Vegan Refried Beans

Vegan Refried Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Emma Maher

"Refried beans, great rolled up in tortillas with avocado, cheese, lettuce, salsa and sour cream."

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 (15 ounce) can pinto beans, drained

• 3 tablespoons tomato paste
• chili powder to taste
• 1 cup vegetable broth

Directions

1. Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.

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Moroccan Potato Casserole

Moroccan Potato Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NIBLETS

"This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!"

Ingredients

• 6 cloves garlic
• salt to taste
• 2 teaspoons paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 3/4 cup chopped fresh cilantro
• 3/4 cup chopped parsley
• 1 lemon, juiced
• 3 tablespoons red wine vinegar

• 3 tablespoons olive oil
• 1 1/2 pounds red potatoes, sliced 1/2 inch thick
• 1 large red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 1/2 inch squares
• 1 large green bell pepper, cut into 1 1/2 inch pieces
• 4 stalks celery, cut into 2 inch pieces
• 1 pound tomatoes, each cut into 8 wedges
• 2 tablespoons olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
3. In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
4. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

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Homemade Cereal

Homemade Cereal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lovesmurfs

"My mother-in-law has made this wonderful granola cereal recipe for years. It's so flexible, and so much cheaper (and better) than the store-bought granola."

Ingredients

• 7 cups quick cooking oats
• 1 cup wheat germ
• 1 cup wheat bran
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1/2 cup honey
• 1/2 cup water

• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon (optional)
• 1 teaspoon ground nutmeg (optional)
• 1 teaspoon salt
• 1 cup chopped dates
• 1 cup chopped pecans
• 1 cup flaked coconut (optional)

Directions

1. Preheat oven to 275 degrees F (135 degrees C).
2. In a large bowl, mix oats, wheat germ, and wheat bran.
3. In a medium bowl, blend brown sugar, vegetable oil, honey, and water. Mix in vanilla extract, cinnamon, nutmeg, and salt. Stir the brown sugar mixture into the oat mixture until evenly moist, and transfer to a large, shallow baking dish.
4. Bake 45 minutes in the preheated oven, stirring every 15 minutes, until lightly brown. Mix dates, pecans, and coconut into the dish, and continue baking about 15 minutes. Allow to cool, and store in airtight containers.

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Cranberry Relish I

Cranberry Relish I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lisa Stinger

"Classic cranberry relish for your holiday table. Originally submitted to ThanksgivingRecipe.com. "

Ingredients

• 1 large orange, quartered with peel
• 1 pound cranberries
• 1 1/2 cups white sugar

• 1/2 cup apricot preserves
• 1 (8 ounce) can crushed pineapple, drained
• 2 tablespoons lemon juice

Directions

1. Finely chop the orange in a food processor.
2. Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
3. Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.

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Cranberry Ice

Cranberry Ice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Debbie Thomas

"A frozen cranberry sorbet, cut into squares, that goes great with turkey. My kids love it!"

Ingredients

• 2 (12 ounce) packages fresh cranberries
• 2 cups white sugar

• 1 1/4 cups fresh orange juice
• 1 cup fresh lemon juice

Directions

1. In a large pot, add cranberries and enough water to cover. Boil until cranberries begin to pop. Drain and put through a food mill placed over a large bowl.
2. While still warm add sugar to dissolve in the warm berries. The amount of sugar may vary depending on the tartness of the berries, so if you decide to add more sugar remember that the mixture will be tarter when it has been frozen.
3. After dissolving the sugar in the berries, stir in fresh squeezed orange juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and freeze overnight. Take out of the freezer 5-10 minutes before cutting.

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Mother-In-Law Eggs

Mother-In-Law Eggs - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SHORECOOK

"Sugar and hot mustard are the secret ingredients in this much-requested recipe for deviled eggs. Whenever my daughter-in-law throws a party, she is always asked, 'Are you having your mother-in-law's eggs?' Mothers-in-law are known to be sweet and devilish!"

Ingredients

• 6 eggs
• 2 tablespoons mayonnaise
• 1 tablespoon spicy brown mustard (such as Gulden's(R))
• 1 teaspoon hot mustard (such as Sweet Hot Mister Mustard(R))

• 1 teaspoon white sugar
• salt and pepper to taste
• paprika for garnish (optional)
• 6 pimento-stuffed green olives, cut in half

Directions

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
2. Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
3. Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.

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Vegan Black Bean Burgers

Vegan Black Bean Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jeshaka

"Easy black bean burgers for everyone! You don't need to follow the recipe or amounts exactly. I never do. Serve with your favorite burger fixings and sweet potato fries."

Ingredients

• 1 (15 ounce) can black beans, drained and rinsed
• 1/3 cup chopped sweet onion
• 1 tablespoon minced garlic
• 3 baby carrots, grated (optional)
• 1/4 cup minced green bell pepper (optional)
• 1 tablespoon cornstarch
• 1 tablespoon warm water
• 3 tablespoons chile-garlic sauce (such as Sriracha(R)), or to taste

• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon seafood seasoning (such as Old Bay(R))
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 slices whole-wheat bread, torn into small crumbs
• 3/4 cup unbleached flour, or as needed

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix.
3. Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture.
4. Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
5. Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.
6. Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.

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Bleu Cheese Macaroni

Bleu Cheese Macaroni - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"This is not your average mac and cheese! Macaroni is combined with a creamy mixture of bleu cheese, Parmesan cheese and yogurt, and served with green and red bell peppers."

Ingredients

• 2 cups uncooked elbow macaroni
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sliced green bell pepper
• 1/2 cup sliced red bell pepper

• 3/4 cup heavy cream
• 1/3 cup all-purpose flour
• 1/2 cup plain yogurt
• 1 cup crumbled blue cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper and bell peppers. Simmer until heated through. Stir in cream, flour, yogurt, bleu cheese and Parmesan cheese.
3. Stir cooked macaroni into cheese mixture and serve hot.

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3 Cheese Enchiladas

3 Cheese Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:beanmachine

"My grandma gave me this recipe."

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups prepared salsa
• 2 green onions, chopped
• 2 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack cheese

• 12 (8 inch) flour tortillas
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 cup salsa, or as desired
• 2 green onions, chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
3. Spread top of enchiladas with 1 more cup salsa. Lightly mix 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread the Cheddar-Monterey Jack cheese mixture over the salsa. Sprinkle with 2 chopped green onions. Cover dish with aluminum foil.
4. Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

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Spaghetti with Broccoli and Mushrooms

Spaghetti with Broccoli and Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Denise

"This spaghetti dish is very easy to prepare and you can also substitute other types of pasta for a change. I have also used half broccoli and half spinach for a nice change. Crusty French bread and a garden salad make this a delicious meal."

Ingredients

• 1 pound uncooked spaghetti
• 2 (10 ounce) packages frozen chopped broccoli
• 2 (4.5 ounce) cans sliced mushrooms, drained
• 1/2 cup butter
• 1 tablespoon salt

• 2 teaspoons ground black pepper
• 1 cup grated Parmesan cheese
• 2 teaspoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried basil

Directions

1. Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
2. Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
3. Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.

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Portobello, Eggplant, and Roasted Red Pepper Panini

Portobello, Eggplant, and Roasted Red Pepper Panini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:emariejon

"Tangy three cheese and Mediterranean vegetable panini."

Ingredients

• 2 red bell peppers
• 4 portobello mushroom caps
• 1 cup fat-free balsamic vinaigrette
• 4 (1/2 inch thick) slices eggplant, peeled
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

• 2 teaspoons grated Parmesan cheese
• 8 slices focaccia bread
• 1/4 cup fat free ranch dressing
• 4 thin slices Swiss cheese
• 4 thin slices Asiago cheese

Directions

1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet.
3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Refrigerate overnight.
4. Place the portobello mushroom caps into a resealable plastic bag, and pour in the balsamic vinaigrette. Squeeze out excess air, and seal. Marinate overnight in the refrigerator.
5. The following day, preheat an electric double sided grill (such as George Foreman(R) grill) according to manufacturers' directions. Sprinkle the eggplant slices with garlic powder and onion powder.
6. Remove the portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender 4 to 5 minutes. Cook the eggplant slices on the preheated grill until tender 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.
7. To assemble the sandwiches, spread each slice of focaccia with ranch dressing. Place a slice of cheese on each piece of bread. Place the eggplant slices, roasted peppers, and a portobello mushroom onto four of the slices of bread. Top with the remaining bread.
8. Spray the double sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.

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Soft Spread Butter

Soft Spread Butter - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cal Schroeck

"This is a homemade margarine or soft spread 'butter'. While it is not lower in calorie, it has a higher ratio of unsaturated to saturated fat than butter, and unlike margarine, it contains no trans fat. Create a flavored butter by adding garlic or cinnamon, or anything you chose!"

Ingredients

• 1 cup butter, softened

• 1 1/4 cups canola oil

Directions

1. In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
2. Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
3. Refrigerate for 3 hours, or until set.
4. Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

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Breadless Stuffing

Breadless Stuffing - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:J McDonald

"After the holidays, I had an extra turkey breast in my freezer. Since starting the 'South Beach Diet,' I couldn't figure out how I could make a great stuffing for phase one. I think I have come close. This is a lot better than I even though it would be!"

Ingredients

• 2 tablespoons olive oil
• 1 (4 ounce) package sliced fresh mushrooms
• 2 cloves garlic, chopped
• 1/2 cup diced celery
• 1/3 cup diced onion
• 1/2 cup water

• 1 1/2 cubes chicken bouillon
• 2 (12 ounce) cans garbanzo beans, drained and rinsed
• 1 egg
• 2 teaspoons dried sage
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
2. Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
3. Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
4. Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.

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Kerry's Beany Salad

Kerry's Beany Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jessica

"Yummy, yummy, yummy salad with black beans, rice, corn and other good stuff. Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together."

Ingredients

• 1/2 cup pearl barley
• 1/2 cup long-grain white rice
• 1 cup canned black beans, drained
• 1 cup canned kidney beans, drained
• 1 cup whole corn kernels, cooked
• 1/2 cup chopped green onions
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro

• 8 leaves lettuce
• 1/4 cup red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper
• 1/2 cup olive oil

Directions

1. In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
2. In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.
3. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
4. To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.

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Mango Tango Sorbet

Mango Tango Sorbet - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TR6

"This is a recipe adapted from my Cuisinart(R) ice cream/yogurt maker booklet. We love the smooth creamy texture even after storing it in the freezer. Our favorite blend of juices is lime and mango. We like to keep it low cal by substituting in no calorie sweetener. This is an especially refreshing dessert on our hot southern summer evenings. I fix it inside while my husband is outside grilling."

Ingredients

• 2 mangos - peeled, seeded and diced
• 1 cup white sugar
• 1 lime, juiced and zested

• 1 orange, juiced and zested
• 2 cups tangerine juice

Directions

1. Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight.
2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

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Lighter Fettuccini Alfredo

Lighter Fettuccini Alfredo - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Linda Lou

"A low-fat pasta for garlic lovers. For variety, try shell or penne pasta."

Ingredients

• 12 ounces dry fettuccine pasta
• 1 cup nonfat milk
• 1/2 cup reduced fat margarine
• 8 ounces Neufchatel cheese, cubed

• 1/4 teaspoon garlic powder
• 1/2 teaspoon minced garlic
• 1/4 teaspoon onion salt
• 1 cup grated Parmesan cheese

Directions

1. In a large pot of boiling salted water cook fettuccini until al dente. Drain.
2. Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
3. Toss pasta with Alfredo sauce and serve warm.

Lighter Fettuccini Alfredo - Vegetarian Recipes - Best Vegetarian Recipes
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Pakistani Lentil Curry

Pakistani Lentil Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JERRYJAVED

"This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day."

Ingredients

• 3/4 cup dry brown lentils
• 1/4 cup dry red lentils
• 4 cups water
• 5 whole garlic cloves
• 3/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper, or to taste

• 1/4 teaspoon ground turmeric
• 2 tablespoons clarified butter
• 1/4 onion, sliced
• 1 teaspoon ground cumin
• 1/8 cup milk (optional)
• 1 tablespoon minced fresh cilantro

Directions

1. Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
2. Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
3. While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
4. Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.

Pakistani Lentil Curry - Vegetarian Recipes - Best Vegetarian Recipes
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Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:leo67

"I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??"

Ingredients

• 1 bunch fresh asparagus, trimmed
• 1/2 pound fresh mushrooms, quartered
• 2 sprigs fresh rosemary, minced

• 2 teaspoons olive oil
• kosher salt to taste
• freshly ground black pepper to taste

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Roasted Asparagus and Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes
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Aloo Phujia

Aloo Phujia - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHRISTYJ

"Spicy potatoes, tomatoes and onions with an Indian kick! This is super spicy so be aware!"

Ingredients

• 1 onion, chopped
• 1/4 cup vegetable oil
• 1 pound potatoes, peeled and cubed
• 1 teaspoon salt

• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 2 tomatoes, chopped

Directions

1. Lightly brown onion in oil in a medium size skillet.
2. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
3. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

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No-Cream Pasta Primavera

No-Cream Pasta Primavera - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:amanda1432

"Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish."

Ingredients

• 1 (12 ounce) package penne pasta
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 carrot, cut into matchsticks
• 1/2 red bell peppers, cut into matchsticks
• 1/2 pint grape tomatoes
• 1 cup fresh green beans, trimmed and cut into 1 inch pieces
• 5 spears asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup olive oil, divided
• 1 tablespoon Italian seasoning
• 1/2 tablespoon lemon juice

• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon butter
• 1/4 large yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 teaspoons lemon zest
• 1/3 cup chopped fresh basil leaves
• 1/3 cup chopped fresh parsley
• 3 tablespoons balsamic vinegar
• 1/2 cup grated Romano cheese

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
3. Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
4. Roast vegetables in preheated oven until tender, about 15 minutes.
5. Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

No-Cream Pasta Primavera - Vegetarian Recipes - Best Vegetarian Recipes
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