Batata Nu Shak (Potato Curry)

Batata Nu Shak (Potato Curry) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SUSMITA

"I learnt this dish from a friend of mine who doesn't like vegetables, but loves potatoes. She learned this recipe from her Gujarati mother in law. This spicy curry goes very well with fresh phulkas or rotis. It also tastes great with plain cooked rice."

Ingredients

• 2 tablespoons peanut oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon fennel seed
• 2 dried red chile peppers
• 1 pinch asafoetida powder
• 1 small onion, chopped
• 1 tablespoon grated fresh ginger root
• 1/2 teaspoon ground turmeric
• 1 tomato, chopped

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground red pepper
• 4 cups peeled and cubed potatoes
• 2 cups water
• 1/2 teaspoon white sugar
• salt to taste
• 1 teaspoon chickpea flour (besan) (optional)
• 2 tablespoons chopped fresh cilantro

Directions

1. Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
2. Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

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Gingerbread Cake - Vegan and Gluten-Free

Gingerbread Cake - Vegan and Gluten-Free - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mandi_in_Toronto

"Try this delicious 'new fashioned' gingerbread. It's moist, spicy and really delicious. Perfect for the holidays or a cozy treat any time of the year. Your family and friends will never know it's free of animal products, gluten, and sugar!"

Ingredients

• 1 cup amaranth flour
• 1 cup buckwheat flour
• 1/2 cup coconut flour
• 2 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

• 2 tablespoons flax seed meal
• 6 tablespoons water
• 3/4 cup agave nectar
• 3/4 cup canola oil
• 3/4 cup molasses
• 2 teaspoons grated fresh ginger
• 1 teaspoon lemon zest, or more to taste
• 1 cup boiling water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. Mix amaranth flour, buckwheat flour, coconut flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt together in a large bowl. Make a well in the center of the flour mixture.
3. Stir flax meal and 6 tablespoons water together in a separate bowl. Add agave nectar, canola oil, molasses, grated fresh ginger, and lemon zest; stir to combine. Pour wet ingredients into the well in the flour mixture; mix well. Gradually stir boiling water into the batter until fully incorporated. Pour batter into prepared baking pan.
4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

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Alissa's Vegetarian Lentil Meatloaf

Alissa's Vegetarian Lentil Meatloaf - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Alissa Brunsfeld

"A simple meatless meatloaf that combines healthy ingredients to make a savory vegetarian dish everyone will love! The consistency and flavor of this recipe will surprise you!"

Ingredients

• 1 1/2 cups French green lentils
• 3/4 cup chopped onion
• 1/2 cup shredded carrot
• 1/2 cup chopped red bell pepper
• 1/4 cup wheat germ
• 1/2 cup cooked brown rice
• 3/4 cup bread crumbs

• 1/4 cup crushed flax seed
• 2/3 cup egg whites
• 1 (6.5 ounce) can tomato sauce
• 1 tablespoon olive oil
• 2 teaspoons dried thyme
• 1 pinch cayenne pepper, or to taste
• salt to taste

Directions

1. Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
3. In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.
4. Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.

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Best Zucchini Appetizer

Best Zucchini Appetizer - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DOREENB

"This is a delicious, easy appetizer for any occasion. Zucchini, Cheddar cheese and onions are baked together to create irresistible bite-sized appetizers."

Ingredients

• 3 cups sliced zucchini
• 1 cup all-purpose baking mix
• 1/2 cup chopped onion
• 1/2 teaspoon salt

• 4 eggs, beaten
• 1/2 cup shredded Cheddar cheese
• 1/2 cup vegetable oil
• 1 clove garlic, minced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix zucchini, all-purpose baking mix, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.
3. Spread zucchini mixture into the prepared baking dish. Bake in the preheated oven 25 minutes, or until bubbly and lightly browned. Cut into bite-sized pieces to serve.

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Baked Potato Soup II

Baked Potato Soup II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JW

"This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream."

Ingredients

• 1/3 cup butter
• 1/3 cup all-purpose flour
• 4 cups skim milk

• 6 large baking potatoes, scrubbed
• 1 cup sour cream

Directions

1. Microwave potatoes until done.
2. While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
3. Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

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Exquisite Yeastless Focaccia

Exquisite Yeastless Focaccia - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Julia

"This recipe for focaccia was given to me by my best friend, who is Italian. It's incredibly simple, with only a few ingredients for the bread, and very versatile. I love it because there's no yeast, and it's just so easy to make! You can top it off with vegetables when there are about 5 minutes left on the baking time, or you can just season it with herbs and Parmesan cheese--my personal favorite."

Ingredients

• 1 cup water
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon olive oil

• 1 teaspoon cayenne pepper
• 1 teaspoon garlic salt
• 1 1/2 teaspoons crushed dried basil
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
2. Pour water into the bowl of an electric mixer fitted with a dough hook. Sift together flour, baking powder, and salt, and add to the water. Mix on medium speed until dough forms a ball. (Or, stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.)
3. Plop dough into greased baking pan. Using oiled fingers, spread dough to 1/2-inch thickness. Dough will be sticky and elastic. It does not have to be perfectly even, but make sure there are no holes. Rub the top and sides of dough with olive oil. Season with cayenne, garlic salt, and basil.
4. Bake in preheated oven for 20 minutes. Remove from oven; sprinkle with Parmesan cheese and return to oven. Bake until just golden, or about 5 minutes.

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Roasted Red Pepper Cream Sauce

Roasted Red Pepper Cream Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BOB BAILEY

"A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly."

Ingredients

• 2 large red bell peppers
• 2 tablespoons minced garlic
• 1/4 cup fresh basil
• 3 tablespoons extra virgin olive oil

• 2 cups half-and-half
• 1/4 cup grated Romano cheese
• 4 tablespoons butter
• salt and pepper to taste

Directions

1. Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
2. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
4. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

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Eggplant Pasta

Eggplant Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:alands18

"Easy and quick pasta dish!"

Ingredients

• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 eggplant, peeled and cut into 1/2-inch cubes

• 1 (28 ounce) can plum tomatoes with juice, chopped
• 1 (16 ounce) package rigatoni pasta

Directions

1. Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
3. Pour sauce over pasta.

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Pumpkin Dip

Pumpkin Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SUE CASE

"An excellent appetizer for the holidays! Serve with ginger snaps. MMMMM!"

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups confectioners' sugar
• 1 (15 ounce) can solid pack pumpkin

• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1 teaspoon frozen orange juice concentrate

Directions

1. In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

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Easy Vegan Whole Grain Pancakes

Easy Vegan Whole Grain Pancakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GALINUSA

"Delicious, easy and quick! Versatile recipe where you can use different flours and add in whatever you desire! Try using dried fruit or different types of nuts in place of the pecans."

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup rye flour
• 1 tablespoon soy flour
• 1 tablespoon white sugar
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt

• 1/8 teaspoon ground cinnamon (optional)
• 1/2 teaspoon vanilla extract (optional)
• 1/2 cup water
• 1/2 cup soy milk
• 1/4 cup chopped pecans

Directions

1. In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
2. Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.

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Barley Bake

Barley Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KATINHAT

"Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley."

Ingredients

• 1/4 cup butter
• 1 medium onion, diced
• 1 cup uncooked pearl barley
• 1/2 cup pine nuts
• 2 green onions, thinly sliced

• 1/2 cup sliced fresh mushrooms
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 (14.5 ounce) cans vegetable broth

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
3. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

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Spinach Mushroom Lasagna

Spinach Mushroom Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JElder81

"Delicious! This lasagna combines fresh mushrooms, spinach, four cheeses, and plenty of garlic. Can be prepared up to 48 hours ahead."

Ingredients

• 1 (8 ounce) package lasagna noodles
• 2 eggs, beaten
• 2 cups cottage cheese
• 1 (15 ounce) container ricotta cheese
• 2 teaspoons dried Italian seasoning
• 2 tablespoons olive oil
• 6 cups sliced fresh mushrooms
• 1 cup chopped onion

• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon ground black pepper
• 1 1/4 cups milk
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1/2 cup shredded Parmesan cheese
• 1 (8 ounce) package shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9x13-inch baking dish.
3. Bring a large bowl of salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. Drain.
4. Mix eggs, cottage cheese, ricotta cheese, and Italian seasoning in a bowl; set aside.
5. Heat olive oil in a skillet over medium-high heat. Cook and stir mushrooms, onion, and garlic in the hot oil until vegetables are tender, 5 to 8 minutes.
6. Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly.
7. Remove skillet from heat and stir spinach and 1/2 cup Parmesan cheese into the mushroom sauce.
8. Arrange 3 lasagna noodles in a single layer in the prepared baking dish.
9. Spread 1/3 of the cottage cheese mixture over the noodles.
10. Spread 1/3 of the mushroom sauce over the cottage cheese mixture.
11. Sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more.
12. Sprinkle remaining 1/4 cup Parmesan cheese over the lasagna.
13. Bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.

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Vegan Carrot Cake

Vegan Carrot Cake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:cris ryan

"This is a luscious carrot cake, free of any animal products! Follow up with my vegan 'cream cheese' frosting recipe!"

Ingredients

• 2 cups whole wheat flour
• 1/4 cup soy flour (optional)
• 1 1/2 tablespoons ground cinnamon
• 1 tablespoon ground cloves
• 4 teaspoons baking soda
• 2 teaspoons tapioca starch (optional)
• 1/2 teaspoon salt

• 1 1/2 cups hot water
• 1/4 cup flax seed meal
• 2 cups packed brown sugar
• 4 teaspoons vanilla extract
• 3/4 cup dried currants (optional)
• 6 carrots, grated
• 1/2 cup blanched slivered almonds (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
2. Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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Pesto Polenta Lasagna

Pesto Polenta Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Fiffen

"A quick and easy meal with lots of flavor. Put together in 10 minutes."

Ingredients

• 1 (18 ounce) package polenta, cut into 1/4 inch thick slices
• 1/2 (24 ounce) jar bottled marinara sauce
• 1/4 cup pesto

• 1/4 cup pine nuts
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
2. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
3. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

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Chili Rellenos Casserole

Chili Rellenos Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CLARISSA2

"This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company."

Ingredients

• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Longhorn or Cheddar cheese, shredded
• 2 eggs, beaten

• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

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Light and Fluffy Spinach Quiche

Light and Fluffy Spinach Quiche - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KRISTINJONI

"Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable."

Ingredients

• 1/2 cup light mayonnaise
• 1/2 cup milk
• 4 eggs, lightly beaten
• 8 ounces shredded reduced-fat Cheddar cheese

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup chopped onion
• 1 (9 inch) unbaked pie shell

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
2. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
3. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

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Vegan Lemon Poppy Scones

Vegan Lemon Poppy Scones - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JLGARRET

"Delicious lemon poppy scones that happen to be vegan. Note, this recipe can be changed up quite easily. And the proportions are pretty forgiving, too. Experiment with different sweeteners and flours if you like. These are very adaptable."

Ingredients

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup margarine

• 1 lemon, zested and juiced
• 2 tablespoons poppy seeds
• 1/2 cup soy milk
• 1/2 cup water

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
3. Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
4. Bake for 10 to 15 minutes the preheated oven, until golden.

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Sweet Potato Casserole I

Sweet Potato Casserole I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nancy

"Sweet, rich, and crunchy. A lovely addition to your holiday feast."

Ingredients

• 1 (40 ounce) can cut sweet potatoes, undrained
• 1 cup white sugar
• 2 eggs
• 1/3 cup butter
• 1/3 cup milk

• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1/3 cup all-purpose flour
• 1/3 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
3. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
4. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
5. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

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Tex-Mex Potatoes

Tex-Mex Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jessie

"These potatoes are one of my personal favorites and are a good quick and easy weekday meal. Great served with sour cream."

Ingredients

• 4 baking potatoes
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 large green bell pepper, chopped
• 1 teaspoon minced garlic

• 1 (16 ounce) can chili beans in spicy sauce, undrained
• 1 tablespoon vegetarian Worcestershire sauce
• 1/2 teaspoon minced jalapeno peppers
• 1 cup shredded Monterey Jack cheese

Directions

1. Scrub potatoes and prick in several places with toothpick or sharp knife. Place on paper towel in microwave and cook at high power for 8 minutes Turn and rotate potatoes and cook for another 8 to 10 minutes or until tender. Alternately you can bake potatoes in a 400 degrees F (200 degrees C) oven for about 1 hour or until tender
2. Over medium high, heat oil in a medium skillet. Saute onions and bell peppersuntil softened. Stir in beans, Worcestershire sauce, and jalapeno peppers. Reduce heat to low, cover and simmer for 5 to 6 minutes.
3. Split potatoes and top with bean mixture. Sprinkle with cheese.

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Masala Chai Brownies

Masala Chai Brownies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mochi Puffs

"These brownies are dairy-free and egg-free which makes them vegan. They have a subtle spice flavor and are delicious. If you enjoy chai lattes you will love these! To ensure your final product is vegan, use vegan sugar. The coconut is easily omitted if you aren't a fan. Be careful not to overcook them."

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 1/3 cup unsweetened shredded coconut
• 1 cup all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder

• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup very strongly brewed masala chai
• 1/2 cup canola oil
• 1/2 teaspoon vanilla extract

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
2. Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
3. Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.

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Jeanie's Falafel

Jeanie's Falafel - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JeanieMomof3

"This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato."

Ingredients

• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 tablespoons chopped fresh cilantro
• 1 teaspoon dried parsley
• 2 teaspoons ground cumin

• 1/8 teaspoon ground turmeric
• 1/2 teaspoon baking powder
• 1 cup fine dry bread crumbs
• 3/4 teaspoon salt
• 1/4 teaspoon cracked black peppercorns
• 1 quart vegetable oil for frying

Directions

1. Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
2. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

Jeanie's Falafel - Vegetarian Recipes - Best Vegetarian Recipes
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Mushroom Burgers

Mushroom Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Barbara Harris

"Serve these mushroom burgers on buns with lettuce, onion, tomato, and provolone cheese."

Ingredients

• 1 pound fresh mushrooms, sliced
• 1 large onion, minced
• 2 slices white bread, finely diced
• 2 tablespoons oyster sauce

• 1 egg
• salt to taste
• ground black pepper to taste

Directions

1. Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and oyster sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean.
2. Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper.
3. Coat skillet with cooking spray, and place over medium heat. Spoon mixture into skillet in 6 equal amounts. Brown one side, flip over, and brown other side. Serve.

Mushroom Burgers - Vegetarian Recipes - Best Vegetarian Recipes
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Seven Layer Dip

Seven Layer Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christina Suggs

"Quick, easy and delicious. This is my favorite to take to parties. There are never any leftovers!"

Ingredients

• 1/2 cup sour cream
• 1 (1.25 ounce) package taco seasoning mix
• 1 (9 ounce) can bean dip
• 1 large avocado
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic salt

• 1/2 cup sliced black olives
• 2 large tomatoes, chopped
• 1 (8 ounce) can jalapeno processed cheese spread
• 1/2 cup green onions
• 1 (14.5 ounce) package corn tortilla chips

Directions

1. In a small mixing bowl combine the sour cream and taco mix; mix well.
2. Spread bean dip into the bottom of a 9x13 inch clear glass dish. Layer avocado on top of the bean dip. Sprinkle the lemon juice and garlic salt over the mixture. Spread the sour cream mixture over the avocados. Layer the olives over the sour cream, the tomatoes over the olives; spread the cheese dip and onions over the entire mixture. Serve with tortilla chips for dipping.

Seven Layer Dip - Vegetarian Recipes - Best Vegetarian Recipes
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Tofu Stroganoff

Tofu Stroganoff - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jeri Roth Lande

"This is a creamy tofu and mushroom stroganoff that our whole family likes. It's quick to make for a weeknight dinner."

Ingredients

• 1 (16 ounce) package uncooked egg noodles
• 2 (12 ounce) packages extra-firm tofu, drained and diced
• 1 tablespoon vegetable oil
• 2 onions, sliced
• 1 (12 ounce) container cottage cheese

• 2 tablespoons sour cream
• 1 sprig fresh dill weed, chopped
• 8 ounces mushrooms, sliced
• 1 teaspoon garlic, minced
• 2 tablespoons soy sauce

Directions

1. Bring a large pot of water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the oil in a skillet over medium heat, and saute the tofu 5 minutes on each side, until lightly browned. Set aside. Place the onions in the skillet, and cook until tender. Mix in mushrooms, garlic, and soy sauce, and cook until heated through.
3. In a bowl, mix the cottage cheese, sour cream, and dill. Stir into the skillet. Return tofu to skillet, and continue cooking just until heated through. Serve over the cooked noodles.

Tofu Stroganoff - Vegetarian Recipes - Best Vegetarian Recipes
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Tofu Stroganoff - Vegetarian Recipes - Best Vegetarian Recipes
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Baked Acorn Squash with Apricot Preserves

Baked Acorn Squash with Apricot Preserves - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:EDITHPOOLE

"My 5 year old said that she hated acorn squash, even though she had never actually tried it. I got her to eat one bite of this and she said, 'This tastes yummy!'"

Ingredients

• 1 acorn squash, halved and seeded
• salt to taste

• 2 teaspoons butter
• 3 tablespoons apricot preserves

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven.
3. Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.

Baked Acorn Squash with Apricot Preserves - Vegetarian Recipes - Best Vegetarian Recipes
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Jim's Birthday Pasta Salad

Jim's Birthday Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"Jim turned 40. Barb threw a party. I brought this pasta salad."

Ingredients

• 1 (16 ounce) package dry penne pasta
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14 ounce) can artichoke hearts, drained
• 1 pint cherry tomatoes

• 1 lemon, zested
• 2 tablespoons chopped fresh basil leaves
• 1/2 cup Italian salad dressing, or as needed
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Place penne pasta in pot, and cook for 10 to 12 minutes, until al dente; drain and cool.
2. In a large bowl, gently toss the cooked penne, garbanzo beans, artichoke hearts, cherry tomatoes, lemon zest, basil leaves, and Italian salad dressing. Season to taste with salt and pepper. Chill at least 1 hour before serving

Jim's Birthday Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes
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Jim's Birthday Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes
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Blooming Onion and Dipping Sauce

Blooming Onion and Dipping Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jackie Smith

"This batter-fried onion and a spicy dipping sauce will get your party going any day!"

Ingredients

• Dipping Sauce:
• 1/2 cup mayonnaise
• 1 tablespoon ketchup
• 2 tablespoons cream-style horseradish sauce
• 1/3 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1 pinch ground black pepper
• 1/3 teaspoon cayenne pepper
• Blooming Onion:
• 1 egg

• 1 cup milk
• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/3 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground cumin
• 1 large sweet onion
• 3/4 cup vegetable oil for frying

Directions

1. To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
2. To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
3. To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
4. Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
5. Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
6. Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
7. Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

Blooming Onion and Dipping Sauce - Vegetarian Recipes - Best Vegetarian Recipes
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