Penne with Eggplant

Penne with Eggplant - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jenn

"Penne, sauteed eggplant, and garlic with a tomato sauce. Serve with Parmesan cheese on top."

Ingredients

• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1 eggplant, halved lengthwise and cut into small pieces
• 3 cloves garlic, chopped
• 2 tablespoons olive oil, or more if needed

• salt and pepper to taste
• 1/4 cup sun-dried tomato spread
• 1 cup tomato sauce, or more if needed
• 4 leaves chopped fresh basil

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1 cup pasta water.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in eggplant and garlic, and drizzle with remaining olive oil to coat; cook and stir until the eggplant is tender and lightly browned, 5 to 7 minutes. Season with salt and pepper. Stir in the sun-dried tomato spread and tomato sauce; cook and stir until heated, through about 5 minutes more. Add penne and toss. Stir in pasta water if the sauce is too thick. Sprinkle with basil before serving.

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Garbanzo Tomato Pasta Soup

Garbanzo Tomato Pasta Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Joy

"A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover."

Ingredients

• 3 (14.5 ounce) cans vegetable broth
• 3/4 cup small seashell pasta
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced

• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Directions

1. Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
2. Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

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Zesty Taco Casserole

Zesty Taco Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BLUERAYNE

"A quick, filling, zesty vegetarian taco casserole. Yumm! Yumm!"

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 large red bell pepper, chopped
• 2 cloves garlic, chopped
• 1 (7 ounce) can chopped green chile peppers
• 1 cup salsa

• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 cups cottage cheese
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 (15.25 ounce) can vegetarian chili
• 2 cups coarsely crushed corn chips
• 1/2 cup shredded Cheddar cheese

Directions

1. Combine rice and water In a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
2. Meanwhile, heat oil in a large skillet over medium heat. Cook onion, green bell pepper, red bell pepper, and garlic in oil until tender. In a medium bowl, combine chile peppers, salsa, chili powder, cumin, oregano, cottage cheese, corn, chili, and cooked rice. Stir this mixture in with the onions and peppers. Cook until heated through. Transfer to a 2 quart casserole dish, and top with chips and cheese. Use more or less cheese to taste.
3. Bake in preheated oven for 20 minutes.

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Pineapple Salsa

Pineapple Salsa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SVPORTER

"A fruit and vegetable salsa! Serve over chicken, fish, or pork, or as a side dish."

Ingredients

• 1 cup finely chopped fresh pineapple
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 cup frozen corn kernels, thawed
• 1 (15 ounce) can black beans, drained and rinsed
• 1/4 cup chopped onions

• 2 green chile peppers, chopped
• 1/4 cup orange juice
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Directions

1. In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

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Zucchini and Pecan Saute

Zucchini and Pecan Saute - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ingeborg

"This saute is quick, easy...and DELICIOUS."

Ingredients

• 3 tablespoons butter
• 1/3 cup chopped pecans

• 1 pound fresh zucchini, sliced
• 1 tablespoon grated Parmesan cheese

Directions

1. In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
2. Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

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Mango Tofu Tacos

Mango Tofu Tacos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Eric

"I grew up vegetarian and love Mexican food. As a kid, we used to have bean tacos. Inspired by a family friend, and by my maturing taste buds, I created this recipe to liven up my vegetarian taco experience. This is, of course, just the filling, and you can add whatever toppings to your taco that you want. This recipe tends to match better with red taco sauces than with green ones. Extra filling can be reheated later or eaten cold as a mango tofu salsa. Enjoy!"

Ingredients

• 3 tablespoons coconut oil, or more as needed
• 1 onion, chopped
• 1 serrano chile pepper, chopped
• 2 cloves garlic, finely chopped
• 2 (14 ounce) packages tofu, cut into chunks
• 1 bunch fresh cilantro, finely chopped (stems and leaves separated)
• 1/4 (1 ounce) package taco seasoning mix, or more to taste
• 1 teaspoon ground cumin

• 1 teaspoon ground coriander
• 2 mangos, peeled and cut into small chunks
• 1/4 (1 ounce) package taco seasoning mix
• 1 pinch chili powder, or to taste
• salt to taste
• 1 teaspoon ground cumin, or to taste (optional)
• 1 teaspoon ground coriander, or to taste (optional)

Directions

1. Cover the bottom of a skillet with coconut oil; warm over medium heat. Add onion, serrano pepper, and garlic; cook and stir until onion is lightly browned, about 10 minutes. Add tofu; stir to coat.
2. Stir cilantro stems, 1/4 package taco seasoning, 1 teaspoon cumin, and 1 teaspoon coriander into tofu mixture; cook and stir until fragrant and tofu is cooked through, about 5 minutes. Add mangos and 1/4 package taco seasoning; cook, waiting 3 to 5 minutes before stirring. Add chili powder and salt; stir to coat. Season with more cumin and coriander if desired.
3. Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.

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Gigantes (Greek Lima Beans)

Gigantes (Greek Lima Beans) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:stamarex

"This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer."

Ingredients

• 1 (16 ounce) package dried lima beans
• 2 (16 ounce) cans chopped tomatoes with juice
• 1 cup olive oil

• 3 cloves garlic, chopped
• sea salt to taste
• 1 teaspoon chopped fresh dill

Directions

1. Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
4. Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

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Argentine Lentil Stew

Argentine Lentil Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Frank Mercer

"A unique combination of flavors makes this stew a favorite. Easy to prepare and kids love it."

Ingredients

• 1 cup dry lentils
• 1 quart water
• 1 cube vegetable bouillon
• 3 medium tomatoes, peeled and diced
• 1 large onion, diced
• 1 carrot, sliced
• 1 medium apple - peeled, cored and diced

• 1/2 cup frozen peas
• 1 large clove garlic
• 1 tablespoon olive oil
• 1/4 cup barbeque sauce
• 1/2 teaspoon paprika
• salt and pepper to taste

Directions

1. Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
2. Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

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Churros

Churros - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Delia

"These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far."

Ingredients

• 1 cup water
• 2 1/2 tablespoons white sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

• 1 cup all-purpose flour
• 2 quarts oil for frying
• 1/2 cup white sugar, or to taste
• 1 teaspoon ground cinnamon

Directions

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

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Garlic Red Potatoes

Garlic Red Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARDI1030

"Simple, savory, and very flavorful variation on new red potatoes. Excellent side dish!"

Ingredients

• 2 pounds red potatoes, quartered
• 1/4 cup butter, melted
• 2 teaspoons minced garlic

• 1 teaspoon salt
• 1 lemon, juiced
• 1 tablespoon grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes in an 8x8 inch baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

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Mexican Bean Burgers

Mexican Bean Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ANDERVAL

"These burgers can be baked, grilled, or fried. Great served on a bun with avocado, lettuce, sour cream, and cheese."

Ingredients

• 1 carrot, sliced
• 1 (15 ounce) can kidney beans
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 2 cups salsa

• 1 cup dried bread crumbs
• 1/2 cup whole wheat flour
• 1/2 teaspoon ground black pepper
• salt to taste
• 1 pinch chili powder

Directions

1. Place carrot into a bowl, and fill with about 1/4 inch of water. Cover with plastic wrap, and cook in the microwave for 2 minutes, or until soft. Drain.
2. Mash beans and steamed carrot in a large bowl. Mix in green pepper, onion, salsa, bread crumbs, and whole wheat flour. Season with salt, black pepper, and chili powder. Add flour to create a firmer mixture, or more salsa if the mixture is too stiff. Form mixture into 8 patties, and place on a greased baking sheet.
3. Heat a large skillet over medium-high heat, and coat with cooking spray. Fry the patties for about 8 minutes on each side, or until browned and firm.

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Grilled Eggplant, Tomato and Goat Cheese

Grilled Eggplant, Tomato and Goat Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Bubba's Mom

"Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast."

Ingredients

• 1 medium eggplant, sliced into 1/4 inch rounds
• 2 large tomatoes, sliced
• 1 (11 ounce) log goat cheese

• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper to taste

Directions

1. Preheat grill for medium heat.
2. In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
3. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
4. Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

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Cream of Tomato Soup

Cream of Tomato Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Julie Parton

"Old fashioned easy to make creamy tomato soup that will warm your heart."

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 tablespoons all-purpose flour

• 1 quart tomato juice
• salt to taste
• 2 cups milk

Directions

1. In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

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Lentil Loaf

Lentil Loaf - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KDCG

"This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas."

Ingredients

• 1 1/8 cups green lentils
• 2 1/4 cups water
• 6 slices white bread, torn into small pieces
• 2 eggs
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1/2 teaspoon dried basil

• 1/4 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 tablespoon olive oil
• 1/2 packet dry vegetable soup mix
• 1/3 cup dried bread crumbs

Directions

1. Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
2. Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
3. In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
4. Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

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Apple Pecan Cornbread Dressing

Apple Pecan Cornbread Dressing - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Walsie

"Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley."

Ingredients

• 1 (9x9 inch) pan cornbread, cooled and crumbled
• 1 (8 ounce) package herb-seasoned dry bread stuffing mix
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3/4 cup butter

• 1 cup chopped celery
• 1 cup chopped onion
• 2 cups chopped apples
• 1/2 cup chopped pecans
• 2 cups apple juice
• 3 eggs, beaten

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
2. Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
3. In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
4. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

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Vegan Wacky Cake

Vegan Wacky Cake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Quentin Whitcomb

"This is my family recipe. It is a delicious chocolate cake with a twist, it's completely vegan. This cake goes great with some chocolate or vanilla frosting and a scoop of ice cream on top! I get extra fancy with a few mint leaves!"

Ingredients

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

• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking dish.
2. Sift flour, sugar, cocoa powder, salt, and baking soda together in a bowl. Add water, oil, vinegar, and vanilla extract, to flour mixture and beat until smooth, about 1 minute. Pour batter into baking dish.
3. Bake in preheated oven until toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack for 1 hour before removing from baking dish.

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Puffs

Puffs - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Rebecca Swift

"If you like jalapeno poppers, you will love these fried wontons stuffed with cheese and jalapeno!"

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• 1 (4 ounce) can diced jalapeno peppers
• 2 cloves garlic, pressed

• 3 green onions, diced
• 1 (16 ounce) package wonton wrappers
• 1 quart vegetable oil for frying

Directions

1. In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
2. Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
3. In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

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Herb Roasted Vegetables

Herb Roasted Vegetables - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Maryanne

"This recipe works best when baked in a convection oven, it allows the herbs to fully flavor the dish."

Ingredients

• 1 1/2 pounds new potatoes, quartered
• 1/2 cup baby carrots
• 1 small onion, cut into wedges
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic, minced

• 1 tablespoon chopped fresh rosemary
• 1 tablespoon dried oregano
• salt and pepper to taste
• 1/2 small eggplant, quartered and cut into 1/2-inch st
• 1 red bell pepper, cut into 1/2-inch wide strips

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
3. Bake for 20 minutes.
4. Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
5. Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.

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Italian Vegetable Soup

Italian Vegetable Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jana Thornton

"A vegan main dish soup that is hearty and tastes great with crusty bread."

Ingredients

• 2 (14.5 ounce) cans vegetable broth
• 1 (28 ounce) can peeled and crushed tomatoes
• 2 large carrots, coarsely chopped
• 1/2 cup frozen green beans
• 1 stalk celery, thickly sliced
• 1/3 cup frozen pearl onions
• 2 cloves garlic, minced

• 1 tablespoon dried parsley
• 3/4 teaspoon dried basil
• 1 bay leaf
• 1 cube vegetable bouillon
• 1/2 cup macaroni
• 1 (15 ounce) can kidney beans, drained
• 3 small zucchinis, cubed

Directions

1. In large saucepan or Dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil. Reduce heat. Cover and simmer 15 minutes.
2. Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to simmer. Cover and cook for 10 to 15 minutes. Remove bay leaf and serve.

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Roasted Veggie Pasta

Roasted Veggie Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Bob McD

"Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Ingredients

• 1/4 pound fresh asparagus
• 2 red bell pepper, sliced
• 1/4 pound crimini mushrooms, sliced
• 10 cloves roasted garlic, chopped
• 1/2 tomato, quartered
• 1/2 teaspoon chopped fresh rosemary

• 1/2 teaspoon chopped fresh oregano
• 2 tablespoons olive oil
• 8 ounces dry fettuccini noodles
• 1/4 cup grated Parmesan cheese
• 2 tablespoons tapenade

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
2. In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

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Easy Fried Eggplant

Easy Fried Eggplant - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:WALLEN

"An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!"

Ingredients

• 2 tablespoons canola oil
• 1 large eggplant, peeled and sliced

• 3 eggs, beaten
• 2 cups dry bread crumbs

Directions

1. Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

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Quick Vegetable Curry

Quick Vegetable Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mona zac

"A bountiful medley of beans and vegetables. This easy curry can be made in minutes. Increase or decrease the spices to suit your taste. Serve over rice with Indian naan bread or chapatti (flatbread)."

Ingredients

• 2 potatoes, peeled and diced
• 2 carrots, diced
• 1/2 cup frozen corn kernels
• 1/2 cup frozen green peas
• 2 tablespoons olive oil
• 1 large onion, finely sliced
• 1 (14.4 ounce) can chopped tomatoes with juice
• 1 (14.5 ounce) can kidney beans, drained and rinsed
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed

• 6 tablespoons water
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder, or more to taste
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon mustard seed
• salt to taste (optional)
• 1 (13.5 ounce) can coconut milk

Directions

1. Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
2. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
3. Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.

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Sambar

Sambar - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NAGARAM

"Lightly spiced lentils in a tamarind and coconut sauce, tempered with Indian spices. Serve hot with rice. Try it with other vegetables too, such as potato, cauliflower or okra. The ingredients should be available at any Indian market or at specialty stores. The tamarind pulp may be substituted with reconstituted tamarind paste."

Ingredients

• 1 cup yellow split peas (tuvar dal)
• 2 cups water
• 1/2 cup tamarind pulp
• 1/2 cup water
• 1 green bell pepper, sliced
• 1 tomato, chopped
• 1 1/2 teaspoons coriander seeds

• 1 teaspoon yellow lentils (chana dal)
• 1 tablespoon unsweetened flaked coconut
• 2 dried red chile peppers
• 2 teaspoons vegetable oil
• 1 teaspoon mustard seed
• 1 teaspoon cumin seed
• 1/4 teaspoon asafoetida powder

Directions

1. Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
2. Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
3. Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.

Sambar - Vegetarian Recipes - Best Vegetarian Recipes
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Quick Brownbag Burritos

Quick Brownbag Burritos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lori Brodhurst

"These are quick enough to whip up anytime and are even good cold, which makes them great for bagged lunches!"

Ingredients

• 1 (15 ounce) can black beans
• 1 cup salsa
• 1 tablespoon ground cumin

• 1 tablespoon chili powder
• 8 (10 inch) flour tortillas
• 1 cup shredded Monterey Jack cheese

Directions

1. Rinse beans in cold water, drain well.
2. Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
3. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

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Porcini Mushroom Pasta

Porcini Mushroom Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Robyn Webb

"Tagliatelle pasta topped with a fragrant, colorful porcini mushroom sauce which includes carrot, red bell pepper, red wine and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes."

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 red onion, minced
• 1/2 cup red bell pepper, julienned
• 1/2 cup julienned carrots
• 1/2 cup dry red wine

• 1 cup rehydrated porcini mushrooms
• 1 1/2 cups crushed tomatoes
• 2 teaspoons chopped fresh basil
• 1 teaspoon dried rosemary, crushed
• salt and pepper to taste
• 6 cups tagliatelle ( wide noodles)

Directions

1. Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.
2. Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.

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Amazing Muffaletta Olive Salad

Amazing Muffaletta Olive Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:AZ

"This combines my love of the New Orleans-style olive salad that you find on muffaletta sandwiches and Italian olive tapenades. With so many olives how could you go wrong? I use it on fish, sandwiches, dips, and in herbed breads."

Ingredients

• 1 (6 ounce) can black olives, drained, brine reserved
• 1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 onion, chopped
• 3 stalks celery, chopped

• 1 clove garlic, minced
• 1 tablespoon capers, rinsed and chopped
• 1/4 cup Italian dressing
• 2 tablespoons reserved olive brine, or as needed
• salt and ground black pepper to taste

Directions

1. Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.

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Zucchini with Mushroom Ravioli in Truffle Butter Sauce

Zucchini with Mushroom Ravioli in Truffle Butter Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Chris Frankovic Zaroor

"Husband tested and approved -- a great vegetarian option for a quick dinner."

Ingredients

• 1 tablespoon butter
• 3 cloves garlic, minced
• 3 zucchinis, sliced
• 1 (9 ounce) package mushroom ravioli

• salt and ground black pepper to taste
• 1 tablespoon butter
• 1 teaspoon white truffle oil

Directions

1. Bring a pot of salted water to a boil. While water is heating, melt 1 tablespoon of butter in a large skillet over medium heat, and cook the garlic until fragrant but not brown, about 1 minute. Stir in the zucchini slices, and cook until tender and slightly browned, about 10 minutes. Season to taste with salt and pepper.
2. About 5 minutes after starting to cook the zucchini, stir the mushroom ravioli into the boiling water. Let them cook until they begin to float, about 5 minutes; scoop out the ravioli with a slotted spoon, and add them to the zucchini. Melt 1 more tablespoon of butter with the ravioli and zucchini, and drizzle the dish with truffle oil. Gently toss the ravioli and zucchini to thoroughly coat with butter and truffle oil, and serve.

Zucchini with Mushroom Ravioli in Truffle Butter Sauce - Vegetarian Recipes - Best Vegetarian Recipes
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Vegan Stew

Vegan Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KRISTAB

"Comfort food vegan style."

Ingredients

• 1 onion, chopped
• 3 carrots, chopped
• 3 potatoes, chopped
• 1 parsnip, chopped
• 1 turnip, chopped

• 1/4 cup uncooked white rice
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 1/2 cups water

Directions

1. In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

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Caramelized Spicy Pumpkin Seeds

Caramelized Spicy Pumpkin Seeds - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Theresa

"These pumpkin seeds are both sweet and spicy at the same time. They have much more flavor than any other pumpkin seeds."

Ingredients

• 3 tablespoons white sugar
• 1/4 teaspoon cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 pinch cayenne pepper

• 2 cups raw whole pumpkin seeds, washed and dried
• cooking spray
• 2 teaspoons salt, or to taste
• 1 tablespoon olive oil
• 2 tablespoons white sugar

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
3. Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
4. Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

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