Elin's Pickled Pumpkin

Elin's Pickled Pumpkin - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Elin Gottschalk

"Pickled pumpkin is a holiday tradition waiting to happen! Diced pumpkin is pickled overnight in vinegar with sugar, cinnamon and cloves. Use 1 cup of water along with the vinegar for a milder flavor. The longer the pickled pumpkin is stored before serving, the better it tastes. Rescue all those poor Halloween pumpkins by doubling or tripling the recipe for pickled pumpkin throughout the holidays."

Ingredients

• 4 pounds peeled and diced pumpkin
• 5 cups white sugar
• 5 cups distilled white vinegar

• 4 cinnamon sticks
• 15 whole cloves

Directions

1. Place the pumpkin in a large, deep bowl.
2. In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.
3. Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate.

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Vegetable Feta Rice

Vegetable Feta Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Danielle Pitoscia

"A dish of white long grain rice, feta cheese, celery, red onion, and cucumber."

Ingredients

• 1 1/2 cups uncooked long-grain white rice
• 3 cups water
• 1 cup chopped red onion
• 1 cup chopped celery

• 1 cup chopped cucumber
• 4 ounces feta cheese
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar

Directions

1. Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.
2. In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.
3. Toss vegetable and feta with oil and vinegar, and serve.

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Vegetable Quesadillas

Vegetable Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ginger

"Delicious quesadillas with cheese and steamed vegetables like broccoli, carrot, bell pepper and mushrooms."

Ingredients

• 1 zucchini, cubed
• 1 head fresh broccoli, chopped
• 1 red bell pepper, chopped
• 1 carrot, chopped
• 1 yellow onion, chopped

• 4 small button mushrooms, chopped
• 4 (10 inch) flour tortillas
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese

Directions

1. Preheat oven to broil. Line a baking sheet with aluminum foil.
2. Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
4. Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

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Anna's Scrambled Tofu

Anna's Scrambled Tofu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ddunfey

"My daughter and I share a love for this delicious, nutritious, and high-protein meal. Try different ingredients to suit your taste. We enjoy this meal at breakfast, but it would be suitable for any time of day. Add spinach, mushrooms, peanuts, or cashews as a topping. Serve over noodles or rice. Use additional nutritional yeast to thicken the sauce or add water to thin it."

Ingredients

• 1 tablespoon olive oil, or as needed
• 1 onion, chopped
• 1 (12 ounce) package extra-firm tofu, drained and cubed
• 1/2 (15 ounce) can black olives, drained and halved

• 3 cloves garlic, minced
• 3 tablespoons nutritional yeast
• 1 tablespoon tamari (dark soy sauce)

Directions

1. Heat olive oil in a cast iron skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add tofu, olives, and garlic. Cover skillet and cook, stirring occasionally, until tofu is lightly browned, about 8 minutes. Add nutritional yeast and tamari; stir until coated and nutritional yeast is dissolved, 1 to 2 minutes.

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Baked Stuffed Pumpkin

Baked Stuffed Pumpkin - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:debbi siegel

"This recipe is wonderful as a side dish, and it is very impressive when you bring the whole pumpkin to the table! May be served spooned over pound cake or pumpkin bread, and garnished with whipped cream."

Ingredients

• 1 medium sugar pumpkin
• 6 Granny Smith apples - peeled, cored and chopped
• 1 cup chopped walnuts
• 1 (16 ounce) can whole berry cranberry sauce
• 1 (20 ounce) can pineapple chunks, drained
• 3/4 cup packed brown sugar

• 1/2 cup golden raisins
• 1/2 cup dark rum (optional)
• 2 teaspoons minced fresh ginger root
• 1 tablespoon freshly grated nutmeg
• 1 tablespoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.
2. Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.
3. In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.
4. Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.

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Oatmeal and Tomato Soup

Oatmeal and Tomato Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:HEATHERMAX

"A quick and cheap soup, using basics in your cupboards."

Ingredients

• 1 onion, chopped
• 3 cloves crushed garlic
• 3 1/2 tablespoons margarine
• 1 (14.5 ounce) can stewed tomatoes

• 4 cups water
• salt and pepper to taste
• 3/4 cup rolled oats

Directions

1. In a skillet, saute onion and garlic in butter, until onion becomes tender and begins to brown.
2. Add undrained tomatoes, water, salt and pepper. Bring to a simmer.
3. While soup is simmering, toast rolled oats in a heavy bottomed sauce pan, stirring till they are brown. Stir in oats to soup and cook for about 6 to 10 minutes, and then serve.

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Slow Cooker Creamed Corn

Slow Cooker Creamed Corn - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DOTTE

"Good and easy!"

Ingredients

• 1 1/4 (16 ounce) packages frozen corn kernels
• 1 (8 ounce) package cream cheese
• 1/2 cup butter

• 1/2 cup milk
• 1 tablespoon white sugar
• salt and pepper to taste

Directions

1. In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
2. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

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Simple Marinara Sauce

Simple Marinara Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:EIORE

"This is a simple marinara sauce, good over any pasta or on lasagna."

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can tomato puree
• 2 1/2 tablespoons dried oregano

• 2 1/2 tablespoons dried parsley
• 1/4 cup grated Romano cheese
• 1/3 cup grated Parmesan cheese
• 2 bay leaves
• 1 teaspoon onion powder

Directions

1. Heat oil in a large saucepan over medium heat. Saute garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

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Southwestern Pasta Salad

Southwestern Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lisa Scott Provost

"Really popular at potlucks--make a double batch! Very easy and very delicious. Serve on a bed of lettuce for a nice touch."

Ingredients

• 1/2 (16 ounce) package rotini pasta
• 1/3 cup vegetable oil
• 1/4 cup fresh lime juice
• 2 tablespoons chili powder, or to taste
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 2 cloves garlic, crushed

• 1 1/2 cups whole kernel corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup fresh cilantro leaves
• 1 cup chopped roma (plum) tomatoes

Directions

1. 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.
2. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
3. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

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Vegan Pancakes

Vegan Pancakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NICDELIS

"This batter makes light, fluffy, and delicious pancakes. I have been making them for years and everyone that tries them wants the recipe."

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder

• 1/2 teaspoon salt
• 1 1/4 cups water
• 1 tablespoon oil

Directions

1. Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

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Slow Cooker Jambalaya (Vegan)

Slow Cooker Jambalaya (Vegan) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Maggie Huffman

"A good meal to freeze and throw in the slow cooker on a busy day. I prefer the rice cooked separately. You can substitute Creole seasoning for the Cajun seasoning and bok choy for the celery, if desired."

Ingredients

• 1 tablespoon olive oil, or to taste
• 1 (28 ounce) can diced tomatoes with juice
• 8 ounces seitan, cut into cubes
• 8 ounces smoked vegan sausage, cut into 2-inch slices
• 1/2 large onion, chopped
• 1/2 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 cup vegetable broth

• 2 cloves garlic, minced
• 1 tablespoon miso paste
• 1 1/2 teaspoons Cajun seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup rice
• 1 tablespoon chopped fresh parsley, or to taste (optional)

Directions

1. Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano into crock.
2. Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.

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King Tut's Cauliflower Farro

King Tut's Cauliflower Farro - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:vburrito

"I tried this cauliflower farro side at a cooking booth at my local farmer's market and headed home to reproduce it. It has since become one of my family's favorite side dishes. It's vegan too! For a crunchier taste, use the celery and carrot raw."

Ingredients

• 1 1/2 cups farro
• 2 tablespoons olive oil
• 1 head cauliflower, broken into small florets
• 1 onion, diced

• 1 carrot, diced
• 1 celery stalk, diced
• salt to taste
• 2 tablespoons fresh lemon juice

Directions

1. Bring a large pot of lightly salted water to a rolling boil. Cook the farro at a boil until tender, about 25 minutes. Drain and set aside.
2. While the farro cooks, heat the olive oil in a large skillet over medium heat; cook the cauliflower and onion in the hot oil until the cauliflower begins to soften and the onion starts to become clear, 7 to 10 minutes. Stir the carrot, celery, and salt into the cauliflower mixture; continue cooking and stirring until the cauliflower is completely tender.
3. Combine the farro and the cauliflower mixture in a large bowl; stir to mix evenly. Pour the lemon juice over the mixture and stir. Serve immediately.

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Shiitake and Baby Bella Mushroom Risotto

Shiitake and Baby Bella Mushroom Risotto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:WAIX0713

"This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture."

Ingredients

• 1 tablespoon olive oil
• 1/2 shallot, minced
• 4 ounces shiitake mushrooms, stems removed, caps sliced
• 3 ounces cremini mushrooms (baby bellas), sliced
• 2 tablespoons butter
• 1 3/4 cups Arborio rice
• 1 1/4 cups dry white wine

• 3 sprigs fresh thyme, chopped
• 1 pinch celery salt
• salt and pepper to taste
• 1 quart hot vegetable stock
• 2 tablespoons butter
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped flat-leaf parsley

Directions

1. Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.
2. Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.
3. Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
4. Stir in butter, Parmesan cheese, and chopped parsley before serving.

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Grilled Soy-Sesame Asparagus

Grilled Soy-Sesame Asparagus - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sue Lau

"This asparagus pairs especially well with Asian types of grilled foods, such as kebabs or satays."

Ingredients

• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 3 cloves garlic, minced

• 1 teaspoon brown sugar
• 1 1/2 pounds fresh asparagus, trimmed
• 2 tablespoons toasted sesame seeds

Directions

1. Preheat grill for high heat.
2. In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
3. Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

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Homemade Black Bean Veggie Burgers

Homemade Black Bean Veggie Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LAURENMU

"You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight."

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg

• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

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Cranberry Apple Raisin Stuffing

Cranberry Apple Raisin Stuffing - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Patti

"This stuffing is great for vegetarians and non-vegetarians. It has a wonderful light and fruity taste. Since most of my family has been vegetarian for 25 years, we make this stuffing in a casserole instead of stuffing it in the turkey. You can, however, stuff the turkey with it and it is just as good!"

Ingredients

• 1 (1 pound) loaf Italian bread, cut into 1-inch cubes
• 1 (16 ounce) can whole cranberry sauce
• 3 Granny Smith apples, cored and sliced
• 1 cup golden raisins
• 1 tablespoon grated lemon zest
• 2 teaspoons grated orange zest

• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1/2 cup apple cider
• 1/2 cup melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
2. In a large bowl, mix the bread cubes, cranberry sauce, apples, raisins, lemon zest, and orange zest. Season with salt, cinnamon, and nutmeg. In a separate bowl, beat together the eggs, cider, and butter. Toss the egg mixture with the bread mixture until evenly moist. Transfer to the prepared casserole dish.
3. Bake 1 hour in the preheated oven, or until lightly browned.

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Paleo Persimmon Pie

Paleo Persimmon Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TwinMom

"This is an uncooked version of a yummy persimmon pie. It's an excellent dessert for those following a paleo or low-sugar diet. It's delicious!"

Ingredients

• 1/2 teaspoon olive oil
• 3 cups pecans
• 20 pitted dates
• 1/4 cup agave nectar

• 6 ripe persimmons
• 2 tablespoons chopped pecans
• 1 teaspoon ground cinnamon, for garnish

Directions

1. Lightly grease an 8-inch pie pan with olive oil.
2. Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
3. Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.

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Two Layer Greek Dip

Two Layer Greek Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:REDNEKKCHIKK

"This two layer dip is perfect for almost any occasion! Easy to prepare, easy to customize, and absolutely delicious with either pita bread or tortilla chips. The creamy mixture should be allowed to sit for a few hours minimum to let the flavors blend, overnight is ideal."

Ingredients

• 2 (8 ounce) containers plain yogurt
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package feta cheese, drained and crumbled
• 3 cloves garlic, crushed
• salt and pepper to taste
• 1 English cucumber, peeled and diced

• 5 roma (plum) tomatoes, seeded and chopped
• 5 green onions, chopped
• 1 (4 ounce) can sliced black olives
• black pepper to taste
• pita bread rounds, cut into triangles

Directions

1. In a bowl, stir together the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix until smooth.
2. Spread mixture into a shallow serving or baking dish. Cover, and refrigerate for 3 hours, or overnight.
3. To serve, scatter cucumber, tomatoes, green onion, and sliced olives on top, and season with pepper as desired. Spoon onto pita wedges.

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Maple Glazed Tofu

Maple Glazed Tofu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:doll

"A vegetarian alternative for ham; great for Easter, Christmas, etc."

Ingredients

• 1/2 cup maple syrup
• 1/2 cup pineapple juice
• 1 teaspoon soy sauce (optional)
• 2 tablespoons brown mustard

• 1 tablespoon olive oil
• 1 (8 ounce) container firm tofu, drained and cubed
• 1 teaspoon sesame seeds (optional)

Directions

1. Whisk together maple syrup, pineapple juice, soy sauce, and mustard in a small bowl. Set aside.
2. Heat olive oil in a large skillet over medium-high heat and stir in the tofu. Cook and stir until the tofu is evenly browned. Stir in syrup mixture and continue to cook until the glaze has reduced. Top with sesame seeds.

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Best Ever Split Pea

Best Ever Split Pea - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DOGLOVER

"Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy."

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onion
• 2 cups chopped carrot
• 2 cups finely chopped celery
• 1/2 tablespoon minced garlic

• 1 cup yellow split peas
• 1 cup green split peas
• 8 cups fat-free chicken broth
• 1 1/2 teaspoons salt-free seasoning blend
• 1 teaspoon salt

Directions

1. In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

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Sunflower-Soy Butter

Sunflower-Soy Butter - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SpicyKatt

"This homemade peanut-free butter is sweetened with cranberries for a great spread on cut celery, whole grain breads, and fruit. It also pairs well with soft cheese (don't add more salt though). Feel free to try other dried fruits as well, such as blueberries, cherries, or apples."

Ingredients

• 1 cup roasted, salted soy beans (soy nuts)
• 1 cup roasted sunflower seeds
• 1 cup dried cranberries
• 2 teaspoons vanilla extract

• 2 tablespoons ground cinnamon
• 2 teaspoons chopped fresh ginger
• 1 pinch salt
• 1 1/2 cups cold water, or as needed

Directions

1. Grind soy nuts in a food processor until finely chopped; add sunflower seeds, and grind until fine. Remove the nuts from the food processor, then grind the dried cranberries until fine. Return nuts to the bowl of the food processor along with vanilla, cinnamon, ginger, and salt. Pulse to mix thoroughly. With the processor running, slowly pour in the water until the mixture reaches a spreadable consistency.

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Penne, Tomato, and Mozzarella Salad

Penne, Tomato, and Mozzarella Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARBALET

"Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal."

Ingredients

• 1 (12 ounce) package penne pasta
• 1/4 cup olive oil
• 1 bunch green onions, chopped
• 1 clove garlic, minced
• 1 cup quartered cherry tomatoes

• salt and pepper to taste
• 5 ounces mozzarella cheese, diced
• 1/2 cup grated Parmesan cheese
• 4 ounces fresh basil
• 12 large black olives, halved

Directions

1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

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Zucchini Slice

Zucchini Slice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MCKENZIEMC

"Grated zucchini is incorporated into a savory batter to make this casserole. Delicious with salad or vegetables, or cold the next day on a picnic."

Ingredients

• 3 zucchinis, peeled and grated
• 1 onion, grated
• 1 cup shredded Swiss cheese

• 5 eggs, lightly beaten
• 1/2 cup olive oil
• 1 cup self-rising flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x4 inch loaf pan.
2. In a large bowl, mix together zucchini, onion, cheese, eggs, oil, and self-rising flour. Spread mixture into prepared pan.
3. Bake in preheated oven for about 40 to 45 minutes, or until set and golden.

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Marinara Sauce III

Marinara Sauce III - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Iron Chef-Suzi Q

"Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines."

Ingredients

• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can peeled and diced tomatoes
• 1/3 cup shredded carrot
• 1/3 cup chopped celery
• 1/4 cup shredded rell bell pepper

• 1 cup chopped fresh mushrooms
• 1 tablespoon dried oregano
• 2 tablespoons dried parsley
• 1 tablespoon dried basil leaves
• 1/2 cup extra virgin olive oil

Directions

1. In a saucepan saute onion and garlic over medium-low heat until they start to become clear. Combine in a pot, diced tomatoes, carrots, celery, red bell pepper, mushrooms, oregano, parsley, basil and olive oil. Bring to boil and reduce heat to medium-low. Simmer for at least 1 hour, however, 3 hours of cooking develops better flavor and consistency.

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Spinach and Tortellini Salad

Spinach and Tortellini Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:lvich

"Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks."

Ingredients

• 1 (9 ounce) package cheese-filled tortellini
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/3 cup grated Parmesan cheese

• 2 cups cherry tomatoes, halved
• 1 (2 ounce) can sliced black olives
• 1 (8 ounce) bottle Italian-style salad dressing

Directions

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

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Vegan Whole Wheat Biscuits

Vegan Whole Wheat Biscuits - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHARIANDER

"Yummy whole grain biscuits made without any animal products."

Ingredients

• 2 cups whole wheat pastry flour
• 4 teaspoons baking powder
• 1 tablespoon stevia powder

• 3/4 teaspoon salt
• 1/4 cup coconut oil, at room temperature
• 1 cup almond milk

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Mix flour, baking powder, stevia powder, and salt in a bowl. Cut in coconut oil with a pastry cutter or knife until mixture resembles coarse crumbs. Stir in almond milk until dough is just moistened.
3. Turn dough out onto a lightly floured surface; knead gently 8 to 10 times. Pat or roll the dough out into a 3/4 inch thick round. Cut circles with a 2 1/2-inch biscuit cutter and arrange biscuits on a baking sheet.
4. Bake in preheated oven until lightly browned, 8 to 10 minutes.

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Broccoli and Rice Stir Fry

Broccoli and Rice Stir Fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:HERCATE

"A quick and tasty side dish, or can be served as a meal. You can modify this recipe to include any veggies you choose."

Ingredients

• 1 1/2 cups uncooked long-grain rice
• 1 tablespoon vegetable oil
• 1 (16 ounce) package frozen broccoli florets, thawed
• 3 green onions, diced

• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
2. Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

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Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen

"These pancakes taste really good with blueberry jam or warmed maple syrup."

Ingredients

• 1 cup soy milk
• 1/2 cup water
• 1 cup whole wheat flour
• 1/2 cup stone ground cornmeal
• 1 teaspoon baking powder

• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• 2 tablespoons vegetable oil

Directions

1. Preheat oven to 200 degrees F (95 degrees C).
2. In a small bowl combine the soy milk and water.
3. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
4. Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.

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Vegan Apple Carrot Muffins

Vegan Apple Carrot Muffins - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Krista B

"Vegan egg substitute is a powder that you add water to, and can be bought at most grocery stores. It is fat free, vegan and has few calories per 'egg'. If you can't find it, use 6 eggs, but remember that the fat content will go way up."

Ingredients

• 1 cup brown sugar
• 1/2 cup white sugar
• 2 1/2 cups all-purpose flour
• 4 teaspoons baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon

• 2 teaspoons salt
• 2 cups finely grated carrots
• 2 large apples - peeled, cored and shredded
• 6 teaspoons egg replacer (dry)
• 1 1/4 cups applesauce
• 1/4 cup vegetable oil

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.
3. In a small bowl whisk together egg substitute, applesauce and oil. Stir into dry ingredients.
4. Spoon batter into prepared pans.
5. Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely.

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Eggplant Sandwiches

Eggplant Sandwiches - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jamie

"Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine."

Ingredients

• 1 small eggplant, halved and sliced
• 1 tablespoon olive oil, or as needed
• 1/4 cup mayonnaise
• 2 cloves garlic, minced

• 2 (6 inch) French sandwich rolls
• 1 small tomato, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh basil leaves

Directions

1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

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Whole Wheat and Honey Pizza Dough

Whole Wheat and Honey Pizza Dough - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:brookes

"Quick, easy, yummy homemade pizza dough, which you can top any way that you like. This makes a thin crust but it can be doubled for a thick crust."

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 2 cups whole wheat flour

• 1/4 cup wheat germ
• 1 teaspoon salt
• 1 tablespoon honey

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
4. Roll dough on a floured pizza pan and poke a few holes in it with a fork.
5. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

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