Potato Cake

Potato Cake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dave Silsby

"Potato cakes are great for breakfast. Mashed potato cakes with a cheese surprise in the middle."

Ingredients

• 2 cups mashed potatoes
• 1 egg, beaten
• 1/2 cup all-purpose flour
• salt to taste

• 1 pinch garlic salt
• 1 tablespoon butter
• 1 cup shredded Cheddar cheese

Directions

1. In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
2. Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).

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Striped Pesto Dip

Striped Pesto Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cassi

"Served in a clear glass dish, this is a beautiful dip made with a cheese mixture alternating in layers with prepared pesto, and topped with walnuts. It's perfect for the holidays! Serve it with toasted French baguette slices."

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sour cream
• 2 tablespoons grated Parmesan cheese

• 6 tablespoons pesto
• 1/4 cup chopped toasted walnuts

Directions

1. In a medium bowl, blend cream cheese, sour cream and Parmesan cheese.
2. In a small clear glass serving dish, spread 1/3 the cream cheese mixture. Top with 2 tablespoons pesto. Repeat layering, ending with a topping of pesto. Sprinkle with walnuts and serve.

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Gluten Free Banana Bread

Gluten Free Banana Bread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christina

"A yummy, kid-approved banana bread that will satisfy! Also adaptable with substitutions to make vegan. I recommend using all natural, organic, and local ingredients if possible. This makes 1 loaf, 2 cake pans, or 2 dozen muffins."

Ingredients

• 2 cups gluten-free all purpose baking flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter

• 1/2 cup turbinado sugar
• 2 eggs, lightly beaten
• 3 tablespoons maple syrup
• 6 ripe bananas, mashed

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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Potato Casserole

Potato Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JEREMYBEELER

"This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes."

Ingredients

• 1 (30 ounce) package frozen hash brown potatoes
• 2 cups shredded Cheddar cheese
• 1 (16 ounce) container sour cream
• 1 (10.75 ounce) can condensed cream of mushroom soup

• 1 onion, chopped
• 1 cup butter
• 3 cups crushed corn flakes

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
3. In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
4. Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
5. Bake at 425 degrees F (220 degrees C) for 1 hour.

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Quinoa Side Dish

Quinoa Side Dish - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"Quinoa is a great alternative to rice - it's lighter, and cooks in about half the time."

Ingredients

• 1 tablespoon butter
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 teaspoons chopped garlic
• 2 tablespoons chopped fresh parsley

• 1/2 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1 small onion, finely chopped
• 1 dash fresh lemon juice (optional)

Directions

1. Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
2. In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

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Fresh Asparagus Soup

Fresh Asparagus Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nanook

"A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan."

Ingredients

• 1 pound fresh asparagus
• 3/4 cup chopped onion
• 1/2 cup vegetable broth
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt

• 1 pinch ground black pepper
• 1 1/4 cups vegetable broth
• 1 cup soy milk
• 1/2 cup yogurt
• 1 teaspoon lemon juice
• 1/4 cup grated Parmesan cheese

Directions

1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

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Malaysian Quinoa (Vegetarian)

Malaysian Quinoa (Vegetarian) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ABBYJB

"Quinoa and soya chunks with satay sauce. You can vary how much water you use in the sauce depending on how wet or dry you like it. This is a great recipe for vegetarians who want a quick, tasty meal but have no fresh produce in the fridge!"

Ingredients

• 1 1/2 cups water, divided
• 1/2 cup dried soy chunks (textured vegetable protein)
• 1 tablespoon peanut butter
• 1 tablespoon canned cream of coconut
• 1/2 bird's eye chile, seeded and minced

• 1/2 green onion, diced
• 1 teaspoon chopped cilantro
• 1/2 cup uncooked quinoa
• salt and pepper to taste

Directions

1. Boil 1/2 cup water, and pour into a bowl. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks.
2. Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to low, cover, and simmer 15 minutes, until quinoa is fluffy. Stir in the soy chunks and peanut butter sauce, and season with salt and pepper to serve.

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Cherry Farro Salad with Sweet Vinaigrette

Cherry Farro Salad with Sweet Vinaigrette - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Traci-in-Cali

"Here's a delicious salad using a whole grain that not only tastes good but is good for you! The flavors are refreshing and sweet while the crunchy nuts and farro give it wonderful texture!"

Ingredients

• Vinaigrette:
• 1/4 cup extra-virgin olive oil
• 1/4 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 2 teaspoons white sugar
• 1/2 teaspoon salt
• Salad:
• 1/4 cup chopped walnuts

• 2 1/2 cups chicken broth or vegetable broth
• 1 cup farro
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 cup chopped tart green apple
• 3/4 cup dried cherries
• 2 tablespoons chopped flat-leaf parsley

Directions

1. Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.
2. Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
3. Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.
4. Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.

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Avocado Tacos

Avocado Tacos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Karyn Ulriksen

"These savory tacos are quick and easy."

Ingredients

• 3 avocados - peeled, pitted, and mashed
• 1/4 cup onions, diced
• 1/4 teaspoon garlic salt

• 12 (6 inch) corn tortillas
• 1 bunch fresh cilantro leaves, finely chopped
• jalapeno pepper sauce, to taste

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, mix avocados, onions, and garlic salt.
3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
4. Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

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Dairy Free Chocolate Pudding

Dairy Free Chocolate Pudding - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kathleen Amos-Robel

"This is a simple, smooth and creamy vegan chocolate pudding. I like to use ground chocolate as a substitute for the cocoa."

Ingredients

• 3 tablespoons cornstarch
• 2 tablespoons water
• 1 1/2 cups soy milk

• 1/4 teaspoon vanilla extract
• 1/4 cup white sugar
• 1/4 cup unsweetened cocoa powder

Directions

1. In small bowl, combine cornstarch and water to form a paste.
2. In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.

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Teriyaki Wraps

Teriyaki Wraps - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Carly

"Teriyaki rice and veggie wraps."

Ingredients

• 1 cup uncooked long grain white rice
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 small zucchini, chopped
• 1 small yellow squash, chopped

• 1 1/4 cups teriyaki sauce
• 3 tablespoons soy sauce
• 2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 4 (10 inch) whole wheat tortillas

Directions

1. In a saucepan bring 2 cups of water to a boil; add rice. Reduce heat, cover, and simmer for 20 minutes.
2. Heat olive oil in a large skillet over medium heat. Saute onion, bell pepper, zucchini, and yellow squash until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.
3. Place 1/4 of the rice and vegetables in each tortilla, and roll up.

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Butternut Squash Pizzas with Rosemary

Butternut Squash Pizzas with Rosemary - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:dakota kelly

"Yum, yum, yum!"

Ingredients

• 1 cup thinly sliced onion
• 1/2 butternut squash - peeled, seeded, and thinly sliced
• 1 teaspoon chopped fresh rosemary
• salt and black pepper to taste

• 3 tablespoons olive oil, divided
• 1 (16 ounce) package refrigerated pizza crust dough, divided
• 1 tablespoon cornmeal
• 2 tablespoons grated Asiago or Parmesan cheese

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

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Navratan Korma

Navratan Korma - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LUNACITY

"This is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt based sauce. 'Navratan' means 'nine gems,' so choose nine of the vegetable, nuts, and paneer ingredients; you can leave out the elements you don't want to use, or add them all so it is 'ten gems' if you wish."

Ingredients

• 3 tablespoons vegetable oil, divided
• 1/3 cup mixed nuts (cashews, pistachios, almonds)
• 1 medium onion, grated
• 1/2 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• 1 (8 ounce) can tomato sauce
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 cup water

• 1/4 cup raisins
• 1/2 cup chopped carrots
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped fresh green beans
• 1/2 cup green peas
• 1 cup chopped potatoes
• 4 ounces paneer, cubed
• 1/4 cup milk
• 1/4 cup heavy cream
• salt to taste

Directions

1. Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
2. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
3. Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

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Tomato and Bean Soup

Tomato and Bean Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Charlie

"This is a simple soup, made in a few minutes."

Ingredients

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 onions, chopped
• 1 cup water
• 1 (15 ounce) can baked beans

• 1 (16 ounce) can whole peeled tomatoes
• 1 dash hot pepper sauce
• 1 teaspoon ketchup
• salt and pepper to taste

Directions

1. In a small skillet over medium heat, cook onions in butter and oil until tender.
2. Meanwhile, in a medium saucepan, bring water to a boil Pour beans and tomatoes into water. Stir cooked onions into mixture and simmer 5 minutes. Puree with the pepper sauce and ketchup in a blender or food processor, or using an immersion blender. Return to heat, season with salt and pepper, and heat through.

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Cilantro Lime Quinoa

Cilantro Lime Quinoa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:amacaday.com

"This is a delicious quinoa recipes that uses all the flavors of summer. It can be served warm or cold and is great on its own as a vegetarian dish or as a picnic side item."

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 red onion, diced
• 1 jalapeno pepper, diced
• 1/4 teaspoon salt
• 1 cup quinoa, rinsed and drained

• 1 1/2 cups low-sodium chicken broth
• 1 cup corn (optional)
• 1 mango, peeled and diced
• 1 avocado - peeled, pitted, and diced
• 1 1/2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro

Directions

1. Heat olive oil in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion, jalapeno pepper, and salt; cook and stir until onion is tender, 5 to 10 minutes. Add quinoa and cook until slightly browned, 1 to 2 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until broth is absorbed, 15 to 20 minutes.
2. Stir corn, mango, avocado, lime juice, and cilantro into quinoa mixture. Serve immediately or chill and serve cold.

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Quick Stuffed Tomatoes

Quick Stuffed Tomatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen

"Yummy and quick stuffed tomatoes."

Ingredients

• 4 large tomatoes
• 1 1/2 cups vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup couscous

• 1/4 cup shredded nonfat mozzarella cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons minced fresh mint leaves
• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degree C).
2. Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.
3. In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
4. Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.
5. Place the tomato shells in an 11x7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until heated through.

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Summer Pasta with Basil, Tomatoes and Cheese

Summer Pasta with Basil, Tomatoes and Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Gayle Wagner

"At the peak of summer tomato harvest, it doesn't get any better than this!"

Ingredients

• 2 pounds vine ripened tomatoes, seeded and diced
• 3 cloves garlic, minced
• 1/2 cup chopped fresh basil
• 1 tablespoon chopped fresh mint leaves
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup olive oil
• 1/4 cup cream sherry
• 12 ounces spaghetti
• 1/2 cup freshly grated Asiago cheese
• 2 cups fontina cheese, shredded

Directions

1. In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.
2. Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite.
3. Drain the pasta, and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture, and toss with the pasta to coat. Add cheese, and toss until it begins to melt. Add the tomato mixture, and toss until mixed.

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Shiitake Delight

Shiitake Delight - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PINAYCOOK

"This is a very delightful meal. Very simple, and my two-year old loves it! Interesting taste and texture. Serve with white rice."

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic
• 8 shiitake mushrooms, chopped
• 1 cup vegetable broth

• 2 tablespoons butter
• Italian seasoning to taste
• salt to taste

Directions

1. Heat the olive oil in a skillet over medium heat, and cook the garlic just until golden. Mix in mushroom pieces, and cook 10 minutes, until tender.
2. Pour the broth into the skillet. Stir in butter until melted. Season with Italian seasoning and salt.

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Green Stuff (Cucumber Guacamole)

Green Stuff (Cucumber Guacamole) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Stefanie

"This light and refreshing avocado dip is made with a bunch of green things. We call it Green Stuff."

Ingredients

• 1 large avocado, peeled and pitted
• 1 tablespoon lime juice
• 2 green onions, chopped

• 1/2 cucumber, peeled and chopped
• 1/2 teaspoon salt
• 1/2 cup cold water

Directions

1. Combine the avocado, lime juice, green onion, cucumber, salt, and water in a blender; blend until smooth.

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Patty's Tofu Burgers

Patty's Tofu Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:pattyward555

"This is a special recipe for me. My first veggie burger from scratch! It is low cal, great tasting and easy. I make a bowl of this mix and leave it in the fridge so my husband can pat out a burger and quickly cook it on his lunch break. Enjoy:)"

Ingredients

• 2 eggs
• 2 (16 ounce) packages firm tofu
• 2 stalks celery, minced
• 1 small onion, minced
• 1 tablespoon chili powder

• 1 tablespoon ground cumin
• 1 tablespoon red curry paste
• 1 tablespoon minced garlic
• 2 cups rolled oats
• 1 tablespoon vegetable oil

Directions

1. Beat the eggs in a mixing bowl until smooth. Mix in the tofu, celery, onion, chili powder, cumin, curry paste, garlic, and oats with your hands until the tofu has broken into fine pieces, and the mixture is evenly blended. Form into 8 patties.
2. Heat the vegetable oil in a large, nonstick skillet over medium heat. Cook the patties until crispy and golden brown on each side, about 5 minutes per side.

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Nutty American Stir Fry

Nutty American Stir Fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jason Melo Hall

"Simple healthy stir-fry recipe. Great vegetarian dish because it has protein. It is low fat and it has healthy spices too."

Ingredients

• 2 cups water
• 1 cup white rice
• 1 tablespoon sesame oil
• 5 cups chopped collard greens
• 1/8 teaspoon minced garlic

• 1 pinch red pepper flakes, or to taste
• 1/3 cup almonds
• 1 teaspoon lemon juice, or as needed
• 1 teaspoon soy sauce
• 1/4 teaspoon chopped fresh ginger

Directions

1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. Heat sesame oil in a large skillet over medium heat; cook and stir collard greens, garlic, and red pepper flakes in the hot oil until collard greens are wilted and tender, about 10 minutes.
3. Mix almonds, lemon juice, soy sauce, and ginger into collard green mixture; simmer until liquid evaporates, about 5 minutes. Serve with rice on the side.

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Broccoli and Tomato Bake

Broccoli and Tomato Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Eliot

"This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch."

Ingredients

• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 1 small carrot, diced
• 1 stalk celery, diced
• salt and ground black pepper

• 3/4 pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
• 1 (15 ounce) can diced tomatoes
• 1 tablespoon chopped green olives
• 2 teaspoons maple syrup
• 1/4 cup crumbled goat cheese
• 1/4 cup Parmesan cheese

Directions

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
2. Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
3. Preheat an oven to 375 degrees F (190 degrees C).
4. Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
5. Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
6. Bake in preheated oven until the cheese begins to brown, about 20 minutes.

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Potato and Onion Soup

Potato and Onion Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CORWYNN DARKHOLME

"This is a very savory and tasty soup!"

Ingredients

• 1/4 cup margarine
• 1 onion, thinly sliced
• 2 leeks
• 2 red potatoes, peeled and sliced
• 2 quarts water

• 1 tablespoon salt
• 1/4 cup margarine
• 1/2 cup heavy whipping cream
• 3 tablespoons chopped fresh chives

Directions

1. In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
2. Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.

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Cranberry Apple Casserole

Cranberry Apple Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine Hanson

"Super simple side dish, perfect for holiday or everyday meals. Goes great with chicken, turkey, ham, or pork. Can also double as a not-too-sweet dessert when served with ice cream or whipped cream."

Ingredients

• 1 (21 ounce) can apple pie filling
• 1 (16 ounce) can whole berry cranberry sauce
• 1/4 cup butter, softened

• 1 1/2 cups rolled oats
• 3/4 cup brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine apple pie filling and cranberry sauce in a shallow baking dish.
3. In a medium bowl, mix the butter, oats, and brown sugar until crumbly. Sprinkle evenly over the fruit mixture.
4. Bake in the preheated oven for 40 minutes, or until browned and crisp.

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Summer Vegetarian Chili

Summer Vegetarian Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:USA WEEKEND columnist Jean Carper

"Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity."

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped red onion
• 5 large cloves garlic, crushed or minced
• 2 tablespoons chili powder, or more to taste
• 2 teaspoons ground cumin
• 2 cups juicy chopped fresh tomatoes
• 1 (15 ounce) can no-salt-added black beans, drained
• 1 cup water (or red wine)

• 1 cup chopped bell pepper (any color)
• 1 cup chopped zucchini
• 1 cup corn kernels
• 1 cup chopped white or portobello mushrooms
• 1 cup chopped fresh cilantro, packed
• 1/8 teaspoon cayenne pepper, or more to taste
• Salt and freshly ground black pepper, to taste

Directions

1. Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
2. Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

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Indian Sweet Bread

Indian Sweet Bread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ABSAAR

"This recipe is an old family favorite. A crisp and sweet flatbread that's fried on the griddle. Everyone in my family loves it!"

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup water

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

Directions

1. In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
2. Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
3. Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

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Queenie's Killer Tomato Bagel Sandwich

Queenie's Killer Tomato Bagel Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PATTQUEEN

"A pleasant breakfast treat. Easy to prepare and totally portable!"

Ingredients

• 1 bagel, split and toasted
• 2 tablespoons cream cheese
• 1 roma (plum) tomatoes, thinly sliced

• salt and pepper to taste
• 4 leaves fresh basil

Directions

1. Spread cream cheese on bagel halves. Top cream cheese with tomato slices. Sprinkle with salt and pepper. Top with fresh basil leaves.

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The Best Vegetarian Chili in the World

The Best Vegetarian Chili in the World - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:calead910

"Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!"

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dried oregano
• 1 tablespoon salt
• 2 stalks celery, chopped
• 2 green bell peppers, chopped
• 2 jalapeno peppers, chopped
• 3 cloves garlic, chopped

• 2 (4 ounce) cans chopped green chile peppers, drained
• 2 (12 ounce) packages vegetarian burger crumbles
• 3 (28 ounce) cans whole peeled tomatoes, crushed
• 1/4 cup chili powder
• 1 tablespoon ground black pepper
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn

Directions

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

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Mushroom Risotto

Mushroom Risotto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SAF

"Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course."

Ingredients

• 1 tablespoon olive oil
• 3 small onions, finely chopped
• 1 clove garlic, crushed
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced celery
• salt and pepper to taste
• 1 1/2 cups sliced fresh mushrooms

• 1 cup whole milk
• 1/4 cup heavy cream
• 1 cup rice
• 5 cups vegetable stock
• 1 teaspoon butter
• 1 cup grated Parmesan cheese

Directions

1. Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
2. Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
3. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

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