Fresh Tortilla Triangles

Fresh Tortilla Triangles - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:USA WEEKEND columnist Pam Anderson

"Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days."

Ingredients

• 2 cups canola or other vegetable oil
• 8 (6 inch) corn tortillas, quartered

• Salt, to taste

Directions

1. Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

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Chocolate Chia Pudding

Chocolate Chia Pudding - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Valorie

"Chocolate chia pudding."

Ingredients

• 2 cups coconut milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 pinch salt

• 2/3 cup chia seeds
• 1 tablespoon unsweetened shredded coconut
• 1 teaspoon coconut sugar
• 1 tablespoon coconut milk, or as needed
• 1 tablespoon whipped cream, or to taste (optional)

Directions

1. Whisk 2 cups coconut milk, cocoa powder, maple syrup, vanilla extract, and salt together in a bowl; fold in chia seeds. Transfer mixture to a large jar with a lid; allow to rest for 5 minutes. Alternate gently rotating jar (30 seconds) and resting (4 minutes) for another 20 minutes.
2. Refrigerate chia mixture, 8 hours to overnight.
3. Transfer chia pudding to a bowl. Mix shredded coconut and coconut sugar together in a bowl. Drizzle 1 tablespoon coconut milk over pudding; top with whipped cream and shredded coconut mixture.

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Summer Vegetable Ratatouille

Summer Vegetable Ratatouille - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Rani

"My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use."

Ingredients

• 2 onion, sliced into thin rings
• 3 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 zucchini, cubed
• 2 medium yellow squash, cubed
• 2 green bell peppers, seeded and cubed
• 1 yellow bell pepper, diced

• 1 chopped red bell pepper
• 4 roma (plum) tomatoes, chopped
• 1/2 cup olive oil
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 4 sprigs fresh thyme
• salt and pepper to taste

Directions

1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
6. Remove the bay leaf and adjust seasoning.

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Tomato-Curry Lentil Stew

Tomato-Curry Lentil Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Robin Oswald

"I discovered this one day while trying to use up some leftover canned tomatoes and celery. You could probably double, triple, etc. the ingredients and brew up a whole pot of this. Feel free to use fresh tomatoes too, if you like."

Ingredients

• 1/2 cup dry lentils
• 1 cup water
• 5 ounces stewed tomatoes
• 1/8 cup chopped onion
• 2 stalks celery, chopped, with leaves

• 1/4 teaspoon curry powder
• 3 cloves garlic, minced
• salt to taste
• ground black pepper to taste

Directions

1. Combine lentils and water, bring to a boil.
2. Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

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Mushroom Saute

Mushroom Saute - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Michele O'Sullivan

"Fresh mushrooms with savory herbs make this a perfect side dish for grilled meat, chicken or fish."

Ingredients

• 1/3 cup butter
• 3 (8 ounce) packages fresh mushrooms, sliced
• 2 tablespoons chopped onion
• 2 teaspoons dried tarragon

• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup fresh parsley, chopped

Directions

1. In a large skillet over medium heat melt butter. Stir in mushrooms, onion, tarragon, nutmeg, salt and pepper. Saute until mushrooms are tender, stirring occasionally, about 10 minutes. Stir in parsley and serve.

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Green Bean and Mushroom Medley

Green Bean and Mushroom Medley - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:THE MOM

"This is a great vegetable side dish. This is always served at our family gatherings with no leftovers."

Ingredients

• 1/2 pound fresh green beans, cut into 1-inch lengths
• 2 carrots, cut into thick strips
• 1/4 cup butter
• 1 onion, sliced
• 1/2 pound fresh mushrooms, sliced

• 1 teaspoon salt
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon white pepper

Directions

1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

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Seitan in Peanut Sauce or Vegetarian Gai Tua

Seitan in Peanut Sauce or Vegetarian Gai Tua - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ENDLESSSKY

"This is a delicious modification of a classic Thai dish! You've probably had the chicken version if you're a meat eater, and I'm sure you could substitute meat for the seitan, however, I urge you to give the seitan a try. Seitan is a meat substitute made from wheat gluten. Seitan comes the closest to real meat that a vegetarian or vegan can have. Seitan really picks up the flavor of whatever marinade it's put into. If you've ever had 'mock duck' at a Thai restaurant, then you've had seitan before. It can be found at natural food or Asian food stores."

Ingredients

• 2 teaspoons chopped fresh ginger
• 3 cloves garlic, chopped
• 1 teaspoon red curry paste
• 1 (15 ounce) can coconut milk, divided
• 1 (16 ounce) package chicken-style seitan, cut into strips or cubes
• 3 tablespoons smooth peanut butter
• 3 tablespoons white sugar

• 1 tablespoon vegetable oil
• 1 teaspoon tamari or soy sauce
• 1/2 teaspoon chili garlic sauce
• 1/2 teaspoon vegetarian oyster sauce
• 1/2 sweet onion, chopped
• 1 bunch fresh spinach, chopped
• 4 green onions, chopped

Directions

1. Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
2. Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
3. Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.

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Cranberry Chutney I

Cranberry Chutney I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins."

Ingredients

• 1 cup water
• 3/4 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 cup apples - peeled, cored and diced
• 1/2 cup cider vinegar

• 1/2 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Directions

1. In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
2. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

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Corn Cheese Chowder

Corn Cheese Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nell Marsh

"Creamy chowder loaded with cheese and corn. Serve with warm bread and you have got a wonderful meal."

Ingredients

• 1/4 cup butter, melted
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 4 cups milk

• 2 (15 ounce) cans creamed corn
• 1 1/2 cups shredded American cheese
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Directions

1. Using a saute pan over medium heat, saute onion in butter until tender.
2. Add flour and stir, it will form a paste like consistency.
3. Add milk and stir until thickened. Add corn, cheese and season with salt and pepper.
4. Heat through, until the cheese melts and then serve hot.

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Creamy Cheesy Scrambled Eggs with Basil

Creamy Cheesy Scrambled Eggs with Basil - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:timbertiger

"Sour cream makes these eggs rich and creamy and the basil adds a little kick of flavor. Sometimes I use pepperjack cheese and a little garlic and onion (powdered or fresh) for extra flavor."

Ingredients

• 4 eggs
• 3 tablespoons sour cream
• 1/2 cup shredded mozzarella cheese

• salt and pepper to taste
• 2 teaspoons butter
• 1 tablespoon minced fresh basil

Directions

1. Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
2. Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

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Lebanese Lemon Lentil Soup

Lebanese Lemon Lentil Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Debra Fox Sullivan

"This wonderful comfort soup is a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. Can be made vegan, vegetarian, or with chicken easily."

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 stalks celery with leaves, diced
• 2 carrots, diced
• 1 1/2 teaspoons minced garlic
• 6 cups water
• 2 cups French green lentils
• 2 tablespoons chopped fresh parsley
• 1 tablespoon salt, or more to taste

• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 cup butter (optional)
• 1 cup all-purpose flour (optional)
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley
• freshly ground black pepper

Directions

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
2. Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

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Make Ahead Manicotti

Make Ahead Manicotti - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sandir

"I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!"

Ingredients

• 1 pint ricotta cheese
• 2 eggs
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

• 1 1/2 tablespoons white sugar
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 manicotti shells
• 1 (32 ounce) jar spaghetti sauce

Directions

1. In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
2. Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
3. Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.

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Potato Tacos

Potato Tacos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:YVONNE51067

"Mashed potatoes with cheddar cheese and green onions, fried in a corn tortilla."

Ingredients

• 5 large potatoes, peeled and chopped
• 1/4 cup milk
• 1 cup chopped green onions

• 1 1/2 cups shredded Cheddar cheese
• 1 (12 ounce) package corn tortillas
• 1 cup Ranch-style salad dressing

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
2. Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
3. In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.

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Spicy Tofu Salad Bowl

Spicy Tofu Salad Bowl - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:tamzie

"When it's too hot or when I don't feel like cooking, I'll make this quick healthy bowl. Sometimes I just eat it as a salad without rice and sometimes I mix a spoonful of the spicy paste with the steam rice and eat it."

Ingredients

• 3 green onions, chopped
• 2 tablespoons soy sauce
• 2 tablespoons toasted sesame seeds
• 1 1/2 teaspoons Korean chile pepper powder, or to taste
• 1 teaspoon white sugar

• 1/2 teaspoon toasted Asian sesame oil
• 1 1/2 cups steamed Japanese rice
• 1/2 head of romaine lettuce (heart only), torn into bite-size pieces
• 1/2 cucumber - peeled, seeded, and chopped
• 1 (12 ounce) package tofu, sliced

Directions

1. Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
2. Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.

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Algerian Carrots

Algerian Carrots - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Amy

"This easy side dish is flavored with a spice mix of cinnamon, cumin, garlic, and bay leaf, then finished with lemon juice."

Ingredients

• 1 1/2 cups water
• 2 pounds carrots, peeled and sliced
• 5 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cumin
• 3 cloves cloves garlic, crushed
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 1 teaspoon lemon juice

Directions

1. Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
2. Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
3. Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.

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Chickpeas in Tomato Sauce With Feta and Wine

Chickpeas in Tomato Sauce With Feta and Wine - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JEN

"An easy one skillet meal. Great alone, as a side, or added to salad greens."

Ingredients

• 1 1/3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, peeled and minced
• 1 tablespoon dried oregano
• 1 (14.5 ounce) can diced tomatoes, drained

• 1/2 cup dry white wine
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 3/4 cup crumbled feta cheese
• salt and ground black pepper to taste

Directions

1. Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender.
2. Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 minutes, until thickened.
3. Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 minutes before serving.

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Indian Salad

Indian Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:stikychikn

"This is a very tasty brown rice recipe salad. Mmm!! Very different and tasty served with barbeque meats. I don't think this need to be changed at all, it is so perfect the way it is."

Ingredients

• 1 1/2 cups brown rice
• 4 cups water
• 1 (10 ounce) can asparagus tips, drained
• 1 red bell pepper, seeded and diced
• 2 red apples, cored and diced

• 1/4 cup golden raisins
• 1/2 cup heavy cream
• 1 teaspoon curry powder
• 1 teaspoon lemon juice
• salt and pepper to taste

Directions

1. Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, until rice is tender. Drain, if necessary, and cool.
2. While the rice is cooling, place golden raisins in a bowl, and fill with enough hot water to cover. Let soak for 20 minutes to plump. Drain.
3. In a medium bowl, whip cream until soft peaks form. Fold in curry powder, lemon juice, salt and pepper. In a separate bowl, stir together the brown rice, asparagus, red pepper, apples, and raisins. Fold into the curry cream, and chill until serving.

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Indian Saffron Rice

Indian Saffron Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CookingForDummies

"Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner."

Ingredients

• 1/8 teaspoon powdered saffron
• 2 cups boiling water, divided
• 2 tablespoons butter

• 1 cup uncooked long-grain white rice, not rinsed
• 1 teaspoon salt

Directions

1. Steep the saffron in 1/2 cup boiling water.
2. In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
3. Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.

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Spaghetti Salad III

Spaghetti Salad III - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sherie H

"This is a great summer salad and will taste even better the next day...if it makes it overnight!"

Ingredients

• 1 pound spaghetti
• 1 (16 ounce) bottle Italian-style salad dressing
• 1 tablespoon Italian seasoning
• 8 ounces shredded Cheddar cheese

• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 1 cucumber, peeled and chopped

Directions

1. Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
2. In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
3. Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.

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Whipped Garlic

Whipped Garlic - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:POMPIER850

"Deceptively simple recipe for Lebanese-style whipped garlic. Intense and delicious, with an infinite number of applications -- it's lovely spread on plain pita bread or used a dip for veggies."

Ingredients

• 3 cups peeled garlic cloves
• 1/2 cup olive oil

• 3 tablespoons salt, or to taste

Directions

1. In a food processor, process garlic cloves and salt together until smooth. Add olive oil in small amounts, processing in short bursts until well combined.

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Molasses Raisin Muffins

Molasses Raisin Muffins - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kathilee and Emma

"These healthy, moist, and delicious Molasses Raisin Muffins are a perfect way to start each morning."

Ingredients

• 2 cups plain yogurt
• 1 egg, beaten
• 1/3 cup molasses
• 1 cup raisins
• 1/2 cup wheat germ
• 1 cup quick cooking oats
• 3 tablespoons butter, melted

• 1 1/2 cups whole wheat flour
• 1 1/4 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
2. Beat together the yogurt, egg, molasses, raisins, wheat germ, oats, and butter in a large bowl until evenly mixed. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt on top of the molasses mixture. Fold the flour mixture into the molasses until a batter has formed. Pour batter into muffin cups, filling to the top.
3. Bake in preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.

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Scalloped Potatoes

Scalloped Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:STEPHIE95

"This is delicious recipe, the whole family loves them. Though, I must warn you, there is a lot of butter involved, so if you are health conscious this recipe is not for you! Enjoy!"

Ingredients

• 5 potatoes, peeled and sliced
• 1 (8 ounce) package Cheddar cheese, cubed
• 1/2 cup butter

• 1 cup milk
• 2 teaspoons cooking sherry
• 1 cup cornflakes cereal crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and place in a 2 quart casserole dish.
3. In a microwave safe dish combine cheese, butter and milk. Microwave until cheese and butter melt; stir in the sherry. Pour cheese mixture over potatoes and sprinkle cornflakes crumbs on top.
4. Bake in preheated oven for 15 to 30 minutes, or until heated through.

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Black Bean Stuffed Peppers

Black Bean Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Angela Koranda Stuart

"What more can you ask for? If my kiddos love this dish, then you know it will be a huge hit in your home. If you have leftover filling, it makes a great chip dip!"

Ingredients

• 1 1/4 cups water
• 1 (3 ounce) package reduced-fat cream cheese, softened
• 2 cups cooked brown rice
• 2 cups chopped fresh spinach
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (15 ounce) can no-salt-added black beans, drained and rinsed

• 2 tablespoons dried minced onion
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 large bell peppers
• 1/2 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
2. Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
3. Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
4. Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
5. Bake in preheated oven until peppers are tender, 35 to 45 minutes.

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Caprese Pasta Salad

Caprese Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Pepi-Rainbow

"The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite- pasta salad. This light and fresh salad is great for a lunch, a side dish, or even a snack."

Ingredients

• 1 (16 ounce) package fusilli pasta
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan or Romano cheese
• 1/4 cup pine nuts, toasted (optional)
• 2 cloves garlic

• 1/4 cup olive oil
• 1 pint cherry tomatoes, halved
• 3 tablespoons grated Parmesan cheese
• 4 ounces fresh mozzarella cheese, cut into strips
• salt and pepper to taste

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 fusilli, 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 12 minutes. Drain.
2. Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.
3. Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.

Caprese Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes
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Baked Sweet Potato Sticks

Baked Sweet Potato Sticks - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"Best eaten at room temperature. Originally submitted to ThanksgivingRecipe.com."

Ingredients

• 1 tablespoon olive oil
• 1/2 teaspoon paprika

• 8 sweet potatoes, sliced lengthwise into quarters

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.
2. In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
3. Bake 40 minutes in the preheated oven. Best eaten at room temperature.

Baked Sweet Potato Sticks - Vegetarian Recipes - Best Vegetarian Recipes
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Most Excellent Sandwich

Most Excellent Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SAMSARAMOM

"This is a healthy melt in your mouth sandwich if you are tired of the traditions. Whole wheat bread is served open face with cream cheese, tomatoes, alfalfa sprouts and mozzarella cheese, then baked to perfection. These are sure to impress the pickiest of eaters!"

Ingredients

• 4 slices whole wheat bread, toasted
• 1/2 (8 ounce) package cream cheese, room temperature
• 1 medium tomato, sliced

• 1 (5 ounce) package alfalfa sprouts
• 1 cup shredded mozzarella cheese

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Line a cookie sheet with aluminum foil. Spread cream cheese onto each slice of bread, and set cheese side up on the cookie sheet. Place the tomato slices over the cream cheese. Top with alfalfa sprouts, then a generous sprinkle of mozzarella cheese.
3. Bake for about 10 minutes in the preheated oven, until the cheese is melted, and sandwiches are warm.

Most Excellent Sandwich - Vegetarian Recipes - Best Vegetarian Recipes
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Mexican Rice

Mexican Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ginger

"This flavored rice is a local favorite in San Antonio."

Ingredients

• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked white rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder

• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Directions

1. In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
2. Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

Mexican Rice - Vegetarian Recipes - Best Vegetarian Recipes
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Grilled Asparagus

Grilled Asparagus - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Larry Lampert

"The special thing about this recipe is that it's so simple. Fresh asparagus with a little oil, salt, and pepper is cooked quickly over high heat on the grill. Enjoy the natural flavor of your veggies."

Ingredients

• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil

• salt and pepper to taste

Directions

1. Preheat grill for high heat.
2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Grilled Asparagus - Vegetarian Recipes - Best Vegetarian Recipes
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Tofu Quiche with Broccoli

Tofu Quiche with Broccoli - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:WhirledPeas

"This is one of the best quiches I have eaten! It is also one of the easiest to make!"

Ingredients

• 1 (9 inch) unbaked 9 inch pie crust
• 1 pound broccoli, chopped
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 pound firm tofu, drained
• 1/2 cup soy milk

• 1/4 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground red pepper
• black pepper to taste
• 1 tablespoon dried parsley
• 1/8 cup Parmesan flavor soy cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
4. In a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan soy cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
5. Bake in preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.

Tofu Quiche with Broccoli - Vegetarian Recipes - Best Vegetarian Recipes
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Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:acherry53400

"I had this once in a restaurant, and have spent a while trying to recreate it. Please enjoy."

Ingredients

• 1 red bell pepper
• salt and black pepper to taste
• 1/2 cup olive oil
• 4 portobello mushroom caps, cleaned
• 4 slices onion
• 4 Kaiser rolls, split

• 4 teaspoons mayonnaise
• 1 teaspoon roasted garlic, mashed into a paste (optional)
• 4 ounces buffalo mozzarella, thinly sliced
• 4 slices tomato
• 16 fresh basil leaves, divided

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
3. Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
4. Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
5. Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella - Vegetarian Recipes - Best Vegetarian Recipes
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