Manicotti

Manicotti - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Anny

"Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!"

Ingredients

• 1 pint part-skim ricotta cheese
• 8 ounces shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
• 2 eggs
• 1 teaspoon dried parsley

• salt to taste
• ground black pepper to taste
• 1 (16 ounce) jar spaghetti sauce
• 5 1/2 ounces manicotti pasta

Directions

1. Cook manicotti in boiling water until done. Drain, and rinse with cold water.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
4. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
5. Bake 45 minutes, or until bubbly.

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Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SILVERWOLF

"This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinsed and chopped
• 1/2 cup chopped fresh parsley

• 2 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1 cup crumbled feta cheese
• 8 sheets phyllo dough
• 1/4 cup olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

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Mediterranean Vegetable Stew

Mediterranean Vegetable Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:USA WEEKEND columnist Jean Carper

"A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta."

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup chopped red onion
• 2 cups coarsely chopped green pepper
• 2 large garlic cloves, crushed
• 1 cup sliced mushrooms
• 1 small eggplant, unpeeled, cut in 1- to 2-inch chunks

• 1 (28 ounce) can crushed tomatoes
• 1/2 cup kalamata olives, pitted and sliced
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 tablespoon chopped fresh rosemary
• 1 cup coarsely chopped parsley

Directions

1. In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

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Easy Vegetable Pot Pie

Easy Vegetable Pot Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KDCG

"This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry."

Ingredients

• 1 (10.75 ounce) can condensed cream of potato soup
• 1 (15 ounce) can mixed vegetables, drained
• 1/2 cup milk
• 1/2 teaspoon dried thyme

• 1/2 teaspoon ground black pepper
• 2 (9 inch) frozen prepared pie crusts, thawed
• 1 egg, lightly beaten

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
3. Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
4. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

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Pineapple Enchiladas

Pineapple Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JESSIEH

"If you like pineapple on pizza, you love this!"

Ingredients

• 1 (20 ounce) can crushed pineapple
• 1/4 cup sour cream
• 2 cups shredded Cheddar cheese, divided

• 1 (10 ounce) can enchilada sauce, divided
• 6 (8 inch) flour tortillas

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl combine pineapple, sour cream and 1 cup cheese.
3. Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 inch baking dish.
4. Fill tortillas with pineapple mixture, roll and place in baking dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese.
5. Bake, covered, in preheated oven for 30 minutes.

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Alicia's Aloo Gobi

Alicia's Aloo Gobi - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Alicia

"This is hands down the easiest and most delicious curry I have ever made. It's my own personal twist on Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. The coconut milk adds the extra sauciness; my favorite part of curry. Serve with basmati rice or, better, with breads such as roti, naan, or pita."

Ingredients

• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon cumin seeds
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can coconut milk
• 2 tablespoons ground coriander
• 1 tablespoon salt
• 1 tablespoon ground turmeric

• 1 tablespoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 3 large Yukon Gold potatoes, peeled and cubed
• 1 medium head cauliflower, chopped into bite size pieces
• 1 (15 ounce) can garbanzo beans, drained
• 2 tablespoons garam masala

Directions

1. Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
2. Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.
3. Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.

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Vegetarian Mexican Inspired Stuffed Peppers

Vegetarian Mexican Inspired Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:donnam

"I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Ingredients

• 1 tablespoon salt
• 4 large green bell peppers - tops, seeds, and membranes removed
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cups cooked rice
• 1 (15 ounce) can black beans, drained and rinsed

• 1 (14.5 ounce) can chili-style diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento(R) Authentic Mexican)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
3. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
4. Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
5. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

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Vegan Hot and Sour Soup

Vegan Hot and Sour Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Red West

"Vegan version of the Asian restaurant staple. This soup has been a favorite at KZSU barbeques, and will be sure to please crowds at any potlatch. Any extra peas and peppers you may have will go well in this soup. Add near the end if you want to keep their crunch."

Ingredients

• 1 ounce dried wood ear mushrooms
• 4 dried shiitake mushrooms
• 12 dried tiger lily buds
• 2 cups hot water
• 1/3 ounce bamboo fungus
• 3 tablespoons soy sauce
• 5 tablespoons rice vinegar
• 1/4 cup cornstarch
• 1 (8 ounce) container firm tofu, cut into 1/4 inch strips

• 1 quart vegetable broth
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon ground white pepper
• 1/2 tablespoon chili oil
• 1/2 tablespoon sesame oil
• 1 green onion, sliced
• 1 cup Chinese dried mushrooms

Directions

1. In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
2. In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
3. In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
4. In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
5. In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
6. Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

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Grilled Zucchini Pizza with Goat Cheese

Grilled Zucchini Pizza with Goat Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Case31

"This dish is quick, easy, and delicious! Directions are for charcoal grill, but gas grill or oven would work. If you use a smaller zucchini it can make a great appetizer!"

Ingredients

• 1 large zucchini, cut into 1/2-inch rounds
• 1 tablespoon olive oil
• 1/4 cup pizza sauce
• 1/2 cup chopped red onion
• 1/2 cup chopped roasted red pepper

• 1/2 cup chopped fresh mushrooms
• 1/4 cup crumbled goat cheese
• 2 ounces shredded mozzarella cheese
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning

Directions

1. Preheat grill for medium heat and lightly oil the grate.
2. Brush one side of each zucchini round with olive oil; brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round.
3. Grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.

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Zesty Tomato Soup for One

Zesty Tomato Soup for One - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:HELENJAYNE

"A tangy homemade tomato soup. Great 'comfort food'."

Ingredients

• 1/2 tomato
• 1/4 white onion

• 1/2 cup tomato-vegetable juice cocktail
• salt and pepper to taste

Directions

1. In a food processor or a blender, puree the tomato and onion. Transfer the mixture to a small saucepan. Stir in the vegetable juice and season to taste with salt and pepper. Bring to a boil and then let simmer for about 10 minutes. Serve hot topped with your favorite cheese or fresh bread.

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Black Bean and Rice Enchiladas

Black Bean and Rice Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Diane Manzella-Miller

"These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants."

Ingredients

• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder

• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
3. Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
4. Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

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Simple Pasta Salad

Simple Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Katzen

"An easy, yet very yummy pasta salad. Almost any type of pasta may be used. Best if left to sit overnight."

Ingredients

• 1 (16 ounce) package uncooked rotini pasta
• 1 (16 ounce) bottle Italian salad dressing
• 2 cucumbers, chopped
• 6 tomatoes, chopped

• 1 bunch green onions, chopped
• 4 ounces grated Parmesan cheese
• 1 tablespoon Italian seasoning

Directions

1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
2. In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.

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Apple and Pecan Stuffing

Apple and Pecan Stuffing - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kathleen Burton

"A simple, sweet stuffing that may be used as a side dish, or to fill the bird."

Ingredients

• 1 (6 ounce) package dry bread stuffing mix
• 3/4 cup finely chopped pecans

• 2 apples - peeled, cored and chopped

Directions

1. Prepare stuffing mix according to package directions.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Mix pecans and apples into the stuffing.
4. Bake uncovered in the preheated oven 35 minutes, or until lightly browned.

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Perfect Sushi Rice

Perfect Sushi Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LucyDelRey

"Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste."

Ingredients

• 2 cups uncooked glutinous white rice (sushi rice)
• 3 cups water
• 1/2 cup rice vinegar

• 1 tablespoon vegetable oil
• 1/4 cup white sugar
• 1 teaspoon salt

Directions

1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

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Candied Apples I

Candied Apples I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:IRENERUSSELL

"This recipe produces a very red, shiny candied apple. You can substitute a drop of cinnamon oil for the candies. After the apples are cooled, you can wrap them in colored plastic wrap and tie shut with curling ribbon. Makes a nice Halloween party treat."

Ingredients

• 8 apples
• 3 cups white sugar
• 1/2 cup white corn syrup

• 1/2 cup water
• 8 cinnamon red hot candies
• 1 teaspoon red food coloring

Directions

1. Insert a wooden craft stick into the bottom of each apple. Butter a baking sheet and set aside.
2. Combine sugar, corn syrup and water in a heavy saucepan over medium heat. Heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from heat and stir in candies and food coloring until just mixed.
3. Holding each apple by its stick, quickly twirl in syrup, tilting pan to cover apple. Lift out of syrup, turning to allow drips to adhere to apple. Place apples on prepared baking sheet to cool completely.

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Sweet Potato and Turnip Swirl

Sweet Potato and Turnip Swirl - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Robyn Webb

"The pairing of sweet potatoes and turnips could make a turnip lover out of all of us. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

Ingredients

• 1/2 pound turnips, peeled and cubed
• 2 sweet potatoes, peeled and cubed
• 1 teaspoon minced fresh ginger root

• 1 tablespoon reduced fat margarine
• 1 tablespoon white sugar
• 2 teaspoons orange zest

Directions

1. In a medium saucepan over medium high heat, cover the turnips and sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain; transfer to a food processor and puree.
2. In a saucepan over medium heat, combine the ginger, margarine, sugar, and orange peel. Allow margarine to melt and mix ingredients together well. Add the puree and swirl together. Serve warm.

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Pasta Pascal

Pasta Pascal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Elizabeth Dick

"Named after the friend that first introduced this dish to me one homesick day. It is a simple pasta that lends itself to endless variety. Try adding mushrooms or zucchini. I find that angel hair pasta is best, but thicker pasta will certainly work as well. Drizzle with extra olive oil before serving."

Ingredients

• 5 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 4 roma (plum) tomatoes, diced

• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• 1 pound angel hair pasta

Directions

1. In a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes. Stir in onion and cook 2 minutes more. Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium-low and let simmer.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 to 5 minutes or until al dente; drain.
3. Toss hot pasta with tomato mixture. Serve.

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Ellen Szaller's Mashed Potato Pancakes

Ellen Szaller's Mashed Potato Pancakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ellen Szaller

"Your search for hard-to-find good potato pancakes is now over. These are good old homemade ones that are slightly sweet, and very very moist."

Ingredients

• 2 cups sifted all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 3 potatoes - peeled, boiled and mashed
• 1 onion, chopped

• 2 eggs
• 1 cup milk
• 1/4 cup light corn syrup
• 1 teaspoon ground nutmeg
• 2 tablespoons shortening

Directions

1. In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined. In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture.
2. Stir in corn syrup and nutmeg, mixing well. Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot.

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Banana and Black Bean Saute

Banana and Black Bean Saute - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lin

"Given to me by my friend Amanda, this is a variation of one she used to make at a restaurant. Delicious served on rice!"

Ingredients

• 1 tablespoon cooking oil
• 1 banana, chopped
• 2 tablespoons honey
• 3/4 (14.5 ounce) can black beans, rinsed and drained

• 1 tablespoon fresh lime juice
• 1 pinch salt
• 1 (14 ounce) can coconut milk

Directions

1. Heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. Stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. Stir the lime juice and salt into the mixture. Pour the coconut milk over the mixture and stir. Allow the mixture to simmer until hot, about 5 minutes. Serve hot.

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Quick Pizza Sandwiches

Quick Pizza Sandwiches - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CANTHUS

"Easy pizza sandwiches that are perfect for an appetizer tray, or as a meal for one."

Ingredients

• 1 (8 ounce) package refrigerated crescent rolls
• 4 slices mozzarella cheese

• 4 teaspoons tomato paste
• 1/2 teaspoon dried oregano

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Unwind the roll dough, and separate into 4 rectangles. Pinch together perforations to seal. Place 2 rectangles on a 9x13 inch baking sheet. Moisten edges of rectangles with water. Place 2 slices mozzarella on each rectangle. Top each with 2 teaspoons tomato paste. Sprinkle each with 1/4 teaspoon oregano. Cover each with remaining dough. Press the edges firmly with a fork to seal.
3. Bake in the preheated oven 10 to 12 minutes, or until golden brown.

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Cauliflower and Tofu Masala

Cauliflower and Tofu Masala - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:VYAPTI

"Cauliflower and tofu in a medium-hot masala sauce. Serve over basmati rice or with naan."

Ingredients

• 1 (16 ounce) package tofu
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 tablespoon minced fresh ginger root
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced

• 3 serrano peppers, seeded and minced
• 4 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1/2 teaspoon salt
• 1 (16 ounce) can tomato sauce
• 1 small head cauliflower, cut into florets
• 2 cups half-and-half cream
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro

Directions

1. Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
2. Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. Whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl. Cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture. Arrange the tofu cubes onto the prepared baking sheet so they do not touch each other.
4. Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.
5. Meanwhile, melt the butter in a large skillet over medium heat. Cook the garlic and serrano peppers in the hot butter until softened, about 3 minutes. Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt. Cook another minute to release the fragrance of the spices. Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
6. Once the cauliflower is tender, stir in the half-and-half, peas, cilantro, and baked tofu cubes. Bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.

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Vegan Brownies

Vegan Brownies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SANDYWIFEY31S

"MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!"

Ingredients

• 2 cups unbleached all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder

• 1 teaspoon salt
• 1 cup water
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

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Orange Vegan Cake

Orange Vegan Cake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Stephanie

"No eggs or milk on hand? This moist cake is great whether or not you're vegan."

Ingredients

• 1 large orange, peeled
• 1 1/2 cups all-purpose flour
• 1 cup white sugar

• 1/2 cup vegetable oil
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
2. Blend orange in the blender until liquified; measure 1 cup orange juice.
3. Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

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Vegan Borscht

Vegan Borscht - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:vivid930

"A vegan version of a traditional Russian/Ukranian soup."

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 3 tablespoons olive oil
• 2 stalks celery, chopped (optional)
• 2 carrots, finely chopped
• 1 green bell pepper, chopped
• 3 beets, including greens, diced
• 1 (16 ounce) can whole peeled tomatoes

• 1/2 cup canned peeled and diced tomatoes
• 2 potatoes, quartered
• 1 cup shredded Swiss chard
• 2 cups vegetable broth
• 4 cups water
• 2 tablespoons dried dill weed
• salt and freshly ground black pepper to taste
• 1 (16 ounce) package silken tofu

Directions

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
2. Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.

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Veggie Quinoa

Veggie Quinoa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:plaidpenguin

"I blundered into this delicious mix of ingredients while trying to use up leftover vegetables in the fridge. Even friends who 'don't like vegetarian cooking' have enjoyed it. I like the slightly bitter taste of unwashed quinoa (just check for unwanted debris before you use it), but most recipes call for rinsed quinoa."

Ingredients

• 1 cup vegetable broth
• 1/2 cup uncooked quinoa
• 2 teaspoons olive oil
• 2 teaspoons minced garlic
• 1/2 cup broccoli florets

• 1/2 cup diced firm tofu
• 1/4 cup vegetable broth
• 1/4 cup sliced mushrooms
• 1 cup chopped fresh spinach

Directions

1. In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
2. While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
3. Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.

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Delicata Creamy Squash Soup

Delicata Creamy Squash Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sue Haser

"A rich and creamy soup, great for cold winter nights."

Ingredients

• 3 delicata squash, halved lengthwise and seeded
• 1 onion, chopped
• 3 cups vegetable broth
• 1 1/2 cups heavy whipping cream

• 2 tablespoons butter
• salt to taste
• ground black pepper to taste

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

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Tasty Breaded Seitan

Tasty Breaded Seitan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:veggigoddess

"Seitan has a firm, meat-like texture, and can be cooked the same way. It tastes great prepared any way, but I love it most when breaded and seasoned. Can be served with rice and veggies, mashed potatoes, or with a side of pasta."

Ingredients

• 1 (8 ounce) package seitan
• 1/3 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 2 tablespoons tamari
• 2 tablespoons vegetable oil

Directions

1. In a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. Dip seitan in tamari, then in the yeast and spice mixture. Set aside.
2. Heat oil in a skillet over medium heat. Fry seitan in batches until browned on all sides.

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Sunday Vegetarian Strata

Sunday Vegetarian Strata - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:bronxdog

"A strata is a casserole of layers of bread, in this case vegetarian sausage and cheese baked in eggs. This one is really good for vegetarians on Easter."

Ingredients

• 2 tablespoons olive oil
• 1/2 pound ground vegetarian breakfast sausage
• 2 cups chopped onion
• 2 cloves garlic, minced
• 1 1/2 cups diced red bell pepper
• 6 cups cubed whole-wheat country bread

• 1 tablespoon Dijon mustard
• 1 1/2 cups grated Swiss cheese
• 12 large eggs
• 2 cups 1% milk
• 1 teaspoon salt, or to taste
• freshly ground black pepper to taste

Directions

1. Heat the olive oil in a large skillet over medium heat and stir in the vegetarian sausage. Cook and stir until the sausage is crumbly, and evenly browned. Stir in the onion, garlic, and bell pepper; cook and stir until softened, 3 to 4 minutes. Remove from heat, and set aside.
2. Spray a 9x13-inch baking dish with non-stick cooking spray. Arrange bread in an even layer in the prepared baking dish. Scatter the sausage mixture on top. Brush with the Dijon mustard, and sprinkle with cheese. Whisk eggs, milk, salt, and pepper in a large bowl, and pour over the cheese. Cover tightly with plastic wrap, and refrigerate for 2 hours or overnight.
3. Preheat an oven to 350 degrees F (175 degrees C). Remove strata from the refrigerator, and unwrap.
4. Bake in the preheated oven until puffed, lightly browned, and the center is set, 1 hour to 1 1/2 hours. Allow to cool for 5 minutes before serving.

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Squash with Tomato and Feta Cheese

Squash with Tomato and Feta Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KAREN I

"This side dish is a savory alternative to sweetened squash side dishes. It has onion, green pepper, stuffing mix, tomato, and feta cheese."

Ingredients

• 2 cups peeled and cubed acorn squash
• 2 eggs
• 1/3 cup heavy cream
• 2 green onions, chopped
• 1/4 green bell pepper, diced
• 1 cup dry bread stuffing mix
• 1/4 cup grated Parmesan cheese

• 1 teaspoon salt
• 1/2 teaspoon cracked black peppercorns
• 1 sprig fresh rosemary
• 2 tablespoons crumbled feta cheese
• 2 roma (plum) tomatoes, thinly sliced
• cracked black pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
3. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
4. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.

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