Japanese Fusion Guacamole

Japanese Fusion Guacamole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:The Drunken Chef

"A variation on the classic Mexican dip using some ingredients common in Japan. I developed this recipe because i couldn't get cilantro. The wasabi gives it a nice unexpected kick."

Ingredients

• 2 large avocados - halved, peeled, and pitted
• 1 lime, juiced
• 1 onion, minced
• 2 jalapeno peppers, or to taste, seeded and minced
• 10 shiso leaves, chopped
• 1 tablespoon minced fresh ginger root

• 1 teaspoon wasabi paste
• 1/2 teaspoon ground white pepper
• 2 drops hot pepper sauce (such as Tabasco(R))
• 1 tomato, chopped
• salt and black pepper to taste

Directions

1. Place the avocados, lime juice, onion, jalapeno pepper, shiso leaf, ginger, wasabi paste, white pepper, and hot sauce into a bowl. Mash until no large pieces of avocado remain, or to your desired consistency. Gently fold in the chopped tomato and season to taste with salt and pepper before serving.

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Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Farfalle Pasta with Zucchini and Lemon-Cream Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:hforgione

"Delicious and easy. A great way to use up extra zucchini."

Ingredients

• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 1/2 cups whole milk ricotta cheese, at room temperature
• 1/2 cup mascarpone cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons grated fresh lemon peel, or more to taste
• 1/4 cup chopped fresh basil

• 2 tablespoons extra-virgin olive oil
• 4 cups thinly sliced zucchini
• 6 cloves garlic, thinly sliced
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1/2 cup of pasta cooking water, and drain the farfalle well in a colander set in the sink.
2. While the farfalle are boiling, mix together the ricotta, mascarpone, and Parmesan cheeses in a large serving bowl, and stir in the lemon peel and basil until the mixture is well combined.
3. Heat olive oil in a large skillet over medium heat, and cook and stir the zucchini and garlic until the zucchini are tender but still bright in color, about 8 minutes. Stir about 1/4 cup of the reserved pasta cooking water into the cheese mixture and mix until smooth; add the hot drained pasta and cooked zucchini, and lightly toss with the sauce. Season with the salt and pepper. If mixture is too thick, add a little more pasta cooking water, 1 tablespoon at a time, until the sauce is the desired thickness.

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Garlic, Spinach, and Chickpea Soup

Garlic, Spinach, and Chickpea Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dale Penny

"This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base."

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, peeled and crushed
• 1 medium onion, coarsely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 1/3 quarts vegetable stock
• 3 medium potatoes, peeled and chopped

• 1 (15 ounce) can garbanzo beans, drained
• 1 cup heavy cream
• 2 tablespoons tahini
• 2 tablespoons corn meal
• 1/2 pound spinach, rinsed and chopped
• ground cayenne pepper to taste
• salt to taste

Directions

1. Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
2. Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
3. In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
4. Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

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Slow Cooker Mediterranean Stew

Slow Cooker Mediterranean Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BROMFIELD

"A nice hearty stew that is wicked easy."

Ingredients

• 1 butternut squash - peeled, seeded, and cubed
• 2 cups cubed eggplant, with peel
• 2 cups cubed zucchini
• 1 (10 ounce) package frozen okra, thawed
• 1 (8 ounce) can tomato sauce
• 1 cup chopped onion
• 1 ripe tomato, chopped
• 1 carrot, sliced thin

• 1/2 cup vegetable broth
• 1/3 cup raisins
• 1 clove garlic, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon paprika

Directions

1. In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
2. Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

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Vegetarian Shepherd's Pie II

Vegetarian Shepherd's Pie II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:souliere

"This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes."

Ingredients

• 2 cups vegetable broth, divided
• 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
• 1/2 cup dry lentils
• 1/4 cup pearl barley
• 1 large carrot, diced
• 1/2 onion, finely chopped

• 1/2 cup walnuts, coarsely chopped
• 3 potatoes, chopped
• 1 teaspoon all-purpose flour
• 1/2 teaspoon water
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
3. Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
5. Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
6. Bake in preheated oven until lightly browned on top, about 30 minutes.

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Spinach and Leek White Bean Soup

Spinach and Leek White Bean Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BETH4KIDS

"White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child."

Ingredients

• 2 teaspoons olive oil
• 4 leeks, bulb only, chopped
• 2 cloves garlic, chopped
• 2 (16 ounce) cans fat-free chicken broth
• 2 (16 ounce) cans cannellini beans, rinsed and drained

• 2 bay leaves
• 2 teaspoons ground cumin
• 1/2 cup whole wheat couscous
• 2 cups packed fresh spinach
• salt and pepper to taste

Directions

1. Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

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Curry Pumpkin Soup

Curry Pumpkin Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mary Ingram

"This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Adjust the amount of curry and soy sauce for spiciness. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version)."

Ingredients

• 2 tablespoons pumpkin seeds (optional)
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 tablespoons curry powder
• 4 cups vegetable broth

• 1 (29 ounce) can pumpkin
• 1 1/2 cups half-and-half cream
• 2 tablespoons soy sauce
• 1 tablespoon white sugar
• salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
2. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

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Balsamic Mushrooms

Balsamic Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHRISTYJ

"Balsamic vinegary mushrooms, yum! A great way to start your dinner party! These mushrooms are equally delicious hot or cold so you can prepare them the night before your party or moments before!"

Ingredients

• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1 pound fresh mushrooms, sliced

• 3 tablespoons balsamic vinegar
• 3 tablespoons white wine
• salt and pepper to taste

Directions

1. Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.

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Oven Roasted Potatoes

Oven Roasted Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JMRYGH

"A great roasted potato side dish made with olive oil and herbs."

Ingredients

• 1/8 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 4 large potatoes, peeled and cubed

Directions

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

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Vegetarian Meatloaf with Vegetables

Vegetarian Meatloaf with Vegetables - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Renee

"This is a meaty alternative to meat loaf, with vegetables on the side."

Ingredients

• 1/2 (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)
• 1 (12 ounce) package vegetarian burger crumbles
• 1 onion, chopped
• 2 eggs, beaten
• 2 tablespoons vegetarian Worcestershire sauce
• 1 teaspoon salt
• 1/3 teaspoon pepper
• 1 teaspoon ground sage
• 1/2 teaspoon garlic powder

• 2 teaspoons prepared mustard
• 1 tablespoon vegetable oil
• 3 1/2 slices bread, cubed
• 1/3 cup milk
• 1 (8 ounce) can tomato sauce
• 4 carrots, cut into 1 inch pieces
• 4 potatoes, cubed
• 1 cooking spray

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
3. Place carrots and potatoes around loaf and spray vegetables with cooking spray.
4. Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

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Tofu Creamed Spinach

Tofu Creamed Spinach - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Libby

"A good alternative to higher-fat versions of creamed spinach, silken tofu is pureed with milk, cheese, and seasonings, then added to spinach sauteed with onions and garlic. Serve it to anyone, and don't tell them there's tofu in it until they've already eaten some. If you like, pan fry some thinly sliced mushrooms with the onion and garlic, or add some canned mushrooms with the spinach. You could also add a little crushed red pepper for heat and sprinkle some extra cheese on top for serving."

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 pounds fresh spinach, washed and chopped

• 1 (12 ounce) package firm tofu
• 1/2 cup milk or soy milk
• 1 cup Parmesan or Asiago cheese
• garlic powder to taste
• salt and pepper to taste

Directions

1. Heat butter and olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until soft and translucent, but not brown. Add spinach; cook, stirring frequently, until wilted.
2. Place tofu, milk, cheese, garlic powder, salt, and pepper in a blender, and puree until smooth.
3. Stir pureed tofu into spinach. Cook until warmed through. Adjust seasonings, if desired, and serve.

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Caramelized Onion and Gorgonzola Pizza

Caramelized Onion and Gorgonzola Pizza - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Julie

"A light appetizer or dinner pizza that is sure to be a favorite!"

Ingredients

• 1/8 cup butter
• 2 large Vidalia onions, thinly sliced
• 2 teaspoons sugar

• 1 (10 ounce) package refrigerated pizza dough
• 1 pound Gorgonzola cheese, crumbled

Directions

1. In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
4. Bake for 10 to 12 minutes, or until done.

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Layered Patchwork Soup Mix

Layered Patchwork Soup Mix - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:XMATZ

"A lovely gift of ready to be made soup mix in a jar. This has become a very popular gift idea."

Ingredients

• 1/2 cup barley
• 1/2 cup dried split peas
• 1/2 cup uncooked white rice
• 1/2 cup dry lentils
• 1 tablespoon dried parsley
• 1 teaspoon granulated garlic

• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon dried sage

Directions

1. In a wide mouth pint jar layer the barley, split peas, rice, and lentils.
2. In a small plastic bag combine the parsley, garlic, pepper, salt, garlic powder, Italian seasoning, and sage.
3. Decorate jar lid and attach seasoning packet with ribbon to jar. Attach a recipe card with the following directions: 1. Empty jar contents into a colander and rinse. 2. Place contents in a large stockpot and cover with 10 cups water. 3. Stir in 1 chopped medium onion, and the seasoning packet. 4. Bring to a boil. Lower heat, cover and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add additional water if necessary.

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Country Style Fried Potatoes

Country Style Fried Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"These fried potatoes are the perfect companion for bacon and eggs. You may use oil instead of shortening if you wish."

Ingredients

• 1/3 cup shortening
• 6 large potatoes, peeled and cubed
• 1 teaspoon salt

• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Directions

1. In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.

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Easy Egg and Avocado Breakfast Burrito

Easy Egg and Avocado Breakfast Burrito - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CARATAMB

"Start your day with delicious scrambled egg and avocado burritos!"

Ingredients

• 6 eggs
• 1/3 cup milk
• 1/4 cup shredded Cheddar cheese
• salt to taste

• 2 avocados - peeled, pitted, and mashed
• 4 (10 inch) flour tortillas, warmed
• 2/3 cup dry curd cottage cheese
• 1/4 cup ketchup

Directions

1. In a bowl, beat together the eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
2. Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

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Gobi Aloo (Indian Style Cauliflower with Potatoes)

Gobi Aloo (Indian Style Cauliflower with Potatoes) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SHAHZADI

"This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes."

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon minced garlic
• 1 teaspoon ginger paste
• 2 medium potatoes, peeled and cubed
• 1/2 teaspoon ground turmeric

• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• salt to taste
• 1 pound cauliflower
• 1 teaspoon chopped fresh cilantro

Directions

1. Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
2. Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

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Refried Bean and Cheese Enchiladas

Refried Bean and Cheese Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:hunni662

"Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice."

Ingredients

• cooking spray
• 2 (16 ounce) cans refried beans
• 2 cups shredded Mexican cheese blend, divided

• 1/2 cup chopped onion
• 12 small corn tortillas
• 2 (10 ounce) cans red enchilada sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
3. Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
4. Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
5. Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

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Watermelon Ice Cream (Sugar-Free)

Watermelon Ice Cream (Sugar-Free) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jason Love

"This an ice cream recipe with no added sugar or milk. You need a high-powered blender with a tamper stick."

Ingredients

• 1 banana
• 1 cup frozen diced watermelon
• 1/2 cup frozen mango chunks

• 1/4 cup frozen strawberries
• 1/4 cup almonds (optional)
• 1 teaspoon hemp seeds, or to taste (optional)

Directions

1. Place banana in a high-powered blender; add watermelon, mango, strawberries, almonds, and hemp seeds. Blend until mixture is smooth and creamy.

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Corn and Tomatillo Salsa

Corn and Tomatillo Salsa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:dramstad

"A fresh salsa with the heat of jalapenos and the tang of fresh lime juice."

Ingredients

• 4 ears fresh corn kernels
• 2 seeded and finely chopped jalapeno peppers
• 1/2 pound husked, cored and chopped tomatillos
• 1/2 chopped green bell pepper
• 2 thinly sliced green onions

• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 1/2 teaspoon ground coriander
• 2 tablespoons chopped fresh cilantro
• 1 (14.5 ounce) package tortilla chips

Directions

1. In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.
2. In a saucepan over high heat, combine the corn and jalapeno mixture with the tomatillos, green bell peppers, green onions, lime juice, water and coriander. Cover and bring to a boil. Reduce heat to low and simmer 5 minutes, stirring once. Remove from heat. Cool for 10 minutes. Stir in the cilantro. Allow the mixture to cool in the refrigerator. Serve with tortilla chips.

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Eggy Veggie Bake

Eggy Veggie Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:VenturaMama77

"Yummy dish that I created one night. You could add just about anything to it. Could be breakfast, lunch, or dinner! Warm, fresh, and dee-lish! I like mine with a dollop of sour cream and some slices of avocado."

Ingredients

• 1 tablespoon olive oil
• 1 cup sliced halved zucchini
• 3 green onions, chopped
• 1/2 sweet onion, thinly sliced
• 2 roma (plum) tomatoes, chopped
• 1/2 cup chopped fresh mushrooms
• 3 cups chopped baby spinach

• 1/2 lemon, juiced
• Worcestershire sauce to taste
• hot sauce to taste
• garlic powder to taste
• salt and ground black pepper to taste
• 1 1/2 cups liquid egg substitute
• 1/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
2. Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
3. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

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Knoephla, Potatoes and Sauerkraut

Knoephla, Potatoes and Sauerkraut - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DHERDEBU

"This is an old German family recipe that is easily modified for the number of people being served."

Ingredients

• 3 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup warm water

• 2 tablespoons vegetable oil
• 6 potatoes, peeled and cubed
• salt and pepper to taste
• 1 tablespoon butter
• 22 ounces sauerkraut, drained

Directions

1. Combine 3 cups flour, baking powder, 1/4 teaspoon salt, egg and warm water in a medium size mixing bowl. Mix well.
2. Knead the dough, adding flour until the dough in stiff and hard to work with, let the dough rest.
3. Roll dough into a 1/2 to 3/4 inch wide cylinder.
4. Bring a pot of salted water to boil. Using scissors cut dough in 1/2 to 3/4 inch pieces into the boiling water. The dumplings will sit on the bottom of the pot until almost done. When almost finished cooking, the knoephla will rise to the surface. Once they have risen to the surface let them cook 2 minutes longer. Drain well.
5. Place oil in a large skillet and heat over medium-high heat. Add potatoes and salt and pepper to taste. Fry until potatoes are cooked through and golden brown.
6. While potatoes are frying, place 1 tablespoon butter in a non-stick skillet, heat over medium-high heat. Cook the kneophla in batches, transferring the fried dumplings into the skillet with the potatoes.
7. When all of the knoephla and potatoes are nicely browned and combined in one skillet, add the sauerkraut to the mixture and heat through. Serve immediately.

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Potatoes and Peppers

Potatoes and Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:littlehemmy

"This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns."

Ingredients

• 1/3 cup olive oil
• 6 potatoes, sliced
• 2 large red bell peppers, sliced into rings

• 1 large sweet onion, peeled and chopped
• salt and pepper to taste

Directions

1. Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

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College Student's Saucy Chickpeas

College Student's Saucy Chickpeas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:YummySmells

"An easy to assemble dish of chickpeas in a curry tomato sauce that is cooked in the microwave. Serve with plain rice or noodles. If you're using canned chickpeas (like we do here at college) make sure you drain and rinse them before adding them. Play with other spices too if you'd like."

Ingredients

• 2 cups canned chickpeas, rinsed and drained
• 1 1/2 cups canned crushed tomatoes
• 4 1/2 teaspoons curry powder

• 1 1/2 teaspoons garlic powder
• salt, to taste (optional)

Directions

1. In a microwave-safe dish, mix together the chickpeas, crushed tomatoes, curry powder, and garlic. Cook in microwave on High for 5 minutes, or until hot.

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Crunchy Granola Breakfast Cereal

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Recipe By:MichelleCarver

"I'm a huge fan of crunchy granola breakfast cereals, but wanted to make my own so I could change it up now and again. Makes a great addition to yogurt or topping for ice cream."

Ingredients

• 6 cups rolled oats
• 1 cup freshly ground flax seed meal
• 1 cup steel-cut oats
• 1 cup oat bran
• 1/2 cup wheat germ
• 1 cup chopped pecans
• 3/4 cup agave nectar
• 1/2 cup canned pumpkin

• 1/2 cup brown sugar
• 1/2 cup water
• 2 tablespoons canola oil
• 2 tablespoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon sea salt
• 1 cup finely chopped dates
• 1 cup miniature chocolate chips

Directions

1. Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
2. Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl. Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour liquid ingredients over rolled oats mixture and stir to coat. Spread mixture on prepared baking sheets.
3. Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely and mix miniature chocolate chips into granola. Store in an airtight container.

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Fresh Green Dip

Fresh Green Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"It's green, but it's not guacamole! Serve this cool, refreshing dip with bread, crackers or vegetables."

Ingredients

• 2 cups mayonnaise
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh parsley
• 1 1/2 cups sour cream
• 1/3 cup plain yogurt

• 1 tablespoon distilled white vinegar
• 1 teaspoon dried tarragon
• 1 lemon, juiced
• 1 teaspoon minced garlic

Directions

1. In a blender or food processor, mix the mayonnaise, chives, parsley, sour cream, yogurt, vinegar, tarragon, lemon juice and garlic. Serve at once.

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Vegetarian Nori Rolls

Vegetarian Nori Rolls - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Anne Buchanan

"Delicious nori rolls that look great too. Even people who haven't eaten Japanese before liked these. Impress your friends!"

Ingredients

• 2 cups uncooked short-grain white rice
• 2 1/4 cups water
• 1/4 cup soy sauce
• 2 teaspoons honey
• 1 teaspoon minced garlic
• 3 ounces firm tofu, cut into 1/2 inch strips

• 2 tablespoons rice vinegar
• 4 sheets nori seaweed sheets
• 1/2 cucumber, julienned
• 1/2 avocado, julienned
• 1 small carrot, julienned

Directions

1. In a large saucepan cover rice with water and let stand for 30 minutes.
2. In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
3. Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
4. Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
5. Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.

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Eggplant con Queso

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Recipe By:sal

"Eggplant casserole baked with Cheddar cheese, cream and bread crumbs."

Ingredients

• 1 eggplant, peeled and diced
• 1 cup shredded Cheddar cheese
• 1 cup diced toasted bread

• 1/2 cup heavy cream
• 1 tablespoon all-purpose flour
• 1 teaspoon poultry seasoning

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Boil and drain eggplant. Mix in 1/2 cup of cheese and bread. Spoon into small casserole dish.
3. In a small bowl combine cream, flour and poultry seasoning. Pour over eggplant mixture and sprinkle the top with the remaining 1/2 cup cheese.
4. Bake in preheated oven for 30 minutes.

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Tortellini Salad I

Tortellini Salad I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:OTUS.FLA

"Fresh herbs and lemon juice give this cheese tortellini the refreshing flavor of summer. It is a wonderful dish for picnics. Ideas for variations: garbanzo beans, green peas, grated carrots, and/or broccoli flowerets."

Ingredients

• 16 ounces cheese-filled tortellini
• 1 red bell pepper, thinly sliced
• 1/2 cup chopped green bell pepper
• 1 onion, thinly sliced
• 1/4 cup black olives, pitted and sliced
• 1/2 cup vinegar
• 1/2 cup olive oil
• 1 tablespoon chopped fresh mint

• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 3 tablespoons lemon juice
• salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1 dash hot pepper sauce
• 1/2 cup crumbled feta cheese
• 3 tablespoons grated Parmesan cheese

Directions

1. Cook pasta in a large pot of boiling water until al dente.
2. In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.
3. In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.

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Broccoli and Carrot Lasagna

Broccoli and Carrot Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Tanya

"Really yummy as well as vegetarian."

Ingredients

• 4 cups chopped broccoli
• 2 cups chopped carrots
• 9 lasagna noodles
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 3/4 cup grated Parmesan cheese

• 3/4 cup cottage cheese
• 3 cups mozzarella cheese, shredded
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary, crushed
• 2 teaspoons paprika

Directions

1. Steam broccoli and carrots till tender.
2. Boil lasagna noodles.
3. In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
4. To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
5. To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
6. Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!

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