Indian Vegetable Bhaji

Indian Vegetable Bhaji - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NP

"Bhaji is a fry, so do not add water and you will really enjoy the drier variety of an Indian curry. Great with breads like naan or paratha, or with rice and daal (Indian lentil soup)."

Ingredients

• 4 large potatoes, finely chopped
• 1 cup cauliflower florets
• 1 carrot, finely chopped
• 1/2 cup fresh green peas
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 teaspoon cumin seed
• 1 teaspoon black mustard seed

• 2 whole bay leaves
• 4 green chile peppers, chopped
• 3 cloves garlic, chopped
• 2 teaspoons minced fresh ginger root
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder (optional)
• cilantro leaves for garnish (optional)

Directions

1. Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
2. Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
3. Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.

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Lemon Chia Fudge

Lemon Chia Fudge - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:The Health Seeker's Kitchen

"I use vegan chocolate chips, raw walnuts, and organic raisins, chia seeds, and vanilla extract to make this delicious fudge."

Ingredients

• 1 cup chocolate chips
• 3/4 cup raisins
• 2 tablespoons chia seeds

• 2 tablespoons fresh lemon juice
• 1 tablespoon vanilla extract
• 1/2 cup walnuts, chopped

Directions

1. Melt chocolate chips in a saucepan over low heat.
2. Blend raisins, chia seeds, lemon juice, and vanilla extract in a blender until smooth; stir into the melted chocolate. Fold walnuts into the chocolate mixture; spread into a small glass baking dish, smoothing the top.
3. Freeze in freezer until firm but not hardened; cut into squares to serve. Store in freezer.

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Baba Ghanoush

Baba Ghanoush - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Winky

"A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!"

Ingredients

• 1 eggplant
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 tablespoons sesame seeds

• 2 cloves garlic, minced
• salt and pepper to taste
• 1 1/2 tablespoons olive oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

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Coconut-Chocolate Sugar-Free Ice Pops

Coconut-Chocolate Sugar-Free Ice Pops - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Southern Cali Cook

"A cool low-guilt summer treat flavored with coconut milk, bananas, and cocoa. It's vegan and features no refined sugars, and is quick to whip up."

Ingredients

• 6 pitted dates
• 3 ripe bananas
• 3/4 (13.5 ounce) can light coconut milk
• 1/4 cup almond milk

• 2 teaspoons vanilla extract
• 1/4 cup unsweetened cocoa powder
• dash salt

Directions

1. Place dates in a bowl, cover with hot water, and soak until soft, about 6 to 10 minutes; drain.
2. Puree dates, bananas, coconut milk, almond milk, vanilla, cocoa powder, and salt together in a blender until smooth, about 2 to 3 minutes; pour into popsicle molds.
3. Freeze until solid throughout, about 6 hours.

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Slow Cooker Spaghetti Sauce I

Slow Cooker Spaghetti Sauce I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:angeleyes173

"This sauce recipe has been handed down from generation to generation. It's a family favorite and left-over sauce freezes well. Best when cooked all day in a slow cooker. Since there is no added oil this sauce is fat free."

Ingredients

• 5 (29 ounce) cans tomato sauce
• 3 (6 ounce) cans tomato paste
• 3 cloves garlic, minced
• 1 onion, chopped
• 3 tablespoons dried rosemary

• 3 tablespoons dried oregano
• 3 tablespoons dried thyme
• 3 tablespoons dried parsley
• 1 bay leaf
• 1 pinch crushed red pepper flakes

Directions

1. In a large slow cooker combine tomato sauce, tomato paste, garlic, onion, rosemary, oregano, thyme, parsley, bay leaf and red pepper. Cook on high for 3 to 4 hours, stir frequently.

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Couscous and Cucumber Salad

Couscous and Cucumber Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KRISTAB

"Encourage guests to squeeze the juice from the lemon wedges on to the salad."

Ingredients

• 10 ounces uncooked couscous
• 2 tablespoons olive oil
• 1/2 cup lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cucumber, seeded and chopped

• 1/2 cup finely chopped green onions
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 6 leaves lettuce
• 6 slices lemon

Directions

1. In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature.
2. Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour.
3. Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges.

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Cornmeal Mush

Cornmeal Mush - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NANCYELLEN

"This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner."

Ingredients

• 1 1/4 cups cornmeal
• 2 1/2 cups water

• 1/2 teaspoon salt

Directions

1. Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
2. If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

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Atlantic Corn Chowder

Atlantic Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jennifer Atherton

"This is a great chowder to serve on a cold day. Great served with fresh biscuits."

Ingredients

• 3 potatoes, peeled and cubed
• 1 onion, diced

• 1 1/2 cups 2 % evaporated milk
• 1 (14.75 ounce) can cream-style corn

Directions

1. Place potatoes in a large pot with water to cover. Stir in onions. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
2. Stir in evaporated milk and corn. Heat through, about 10 minutes. Serve.

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Zucchini Saute

Zucchini Saute - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Denyse

"Quick vegetable saute that's very versatile! You can use any veggies you like. Serve over pasta, if desired."

Ingredients

• 1 tablespoon olive oil
• 1/2 red onion, diced
• salt and pepper to taste
• 4 zucchini, halved and sliced

• 1/2 pound fresh mushrooms, sliced
• 1 tomato, diced
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning

Directions

1. Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.

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Beezie's Black Bean Soup

Beezie's Black Bean Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Beezie

"This soup has gained rave reviews from my non-veggie friends and family! It's bursting with healthy goodness, never mind that it tastes so wonderfully yummy! The soup loves to change, if you're cleaning out your refrigerator, be creative..."

Ingredients

• 1 pound dry black beans
• 1 1/2 quarts water
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 large red onion, chopped
• 6 cloves garlic, crushed
• 2 green bell peppers, chopped
• 2 jalapeno pepper, seeded and minced
• 1/4 cup dry lentils

• 1 (28 ounce) can peeled and diced tomatoes
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 3 tablespoons red wine vinegar
• 1 tablespoon salt
• 1/2 cup uncooked white rice

Directions

1. In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
2. In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
3. Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
4. Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.

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Oatmeal Chia Seed Cookies

Oatmeal Chia Seed Cookies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Island Girl

"An easy way to incorporate chia seeds, these delicious cookies contain no eggs or butter and are easy to make. Cookies will be soft; allow them to cool completely."

Ingredients

• 2 cups rolled oats
• 1 cup brown sugar
• 2/3 cup whole wheat flour
• 2 tablespoons chia seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder

• 1/2 teaspoon salt
• 2/3 cup applesauce
• 3 tablespoons coconut oil
• 1 cup dried cranberries
• 1/2 cup chocolate chips (optional)
• 1/4 cup shredded unsweetened coconut (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Combine oats, brown sugar, flour, chia seeds, cinnamon, baking soda, baking powder, and salt in a bowl. Stir applesauce and coconut oil into oat mixture until dough is evenly mixed. Fold cranberries, chocolate chips, and coconut into dough. Spoon dough onto the prepared baking sheet.
3. Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.

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Vegan Curried Rice

Vegan Curried Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Isaac LeFever

"Simple but delicious curried rice that will go well with essentially any meal."

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• black pepper to taste
• 1 tablespoon ground cumin, or to taste
• 1 tablespoon ground curry powder, or to taste

• 1 tablespoon chili powder, or to taste
• 1 cube vegetable bouillon
• 1 cup water
• 1 tablespoon soy sauce
• 1 cup uncooked white rice

Directions

1. Heat olive oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the bouillon cube and a little water.
2. Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.
3. Remove from heat and let stand 5 minutes.

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Vegetarian Korma

Vegetarian Korma - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:YAKUTA

"This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice."

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews

• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Directions

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

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Simple Savory Quinoa

Simple Savory Quinoa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jwyant89

"A savory side dish, tasty yet simple, with carrots, celery, onions and quinoa. I always cut my veggies really small, more like mincing because I don't like chunky veggies. It is always optional to cut this small. This would probably taste great with rice as well."

Ingredients

• 2 tablespoons olive oil
• 1 stalk celery, finely chopped
• 2 carrots, sliced
• 1 small onion, minced
• 1 clove garlic, minced
• 1 cup vegetable stock

• 1/2 cup uncooked quinoa, rinsed
• 1/4 teaspoon dried basil
• 1 teaspoon ground turmeric
• 1 teaspoon lime juice
• salt to taste

Directions

1. Heat the olive oil in a saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low, cover, and simmer 25 to 30 minutes until the quinoa is tender and has absorbed the liquid. Once done, stir in the lime juice, and season to taste with salt to serve.

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Farro Salad with Asparagus and Parmesan

Farro Salad with Asparagus and Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Duncan

"A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!"

Ingredients

• 2 cups farro
• 3/4 pound fresh asparagus, trimmed
• 1 cup red and yellow cherry tomatoes, halved
• 3/4 cup chopped walnuts
• 3/4 cup dried cranberries

• 1/2 cup chopped fresh parsley
• 1/3 cup chopped fresh chives
• 1/4 cup balsamic vinaigrette, or to taste
• 1 cup shaved Parmesan cheese, divided

Directions

1. Soak farro in a large bowl of water for at least 12 hours. Drain.
2. 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 drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
3. Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
4. Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

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Pesto Pizza

Pesto Pizza - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SKWms

"A great alternative to your regular pizza."

Ingredients

• 1 (12 inch) pre-baked pizza crust
• 1/2 cup pesto
• 1 ripe tomato, chopped
• 1/2 cup green bell pepper, chopped

• 1 (2 ounce) can chopped black olives, drained
• 1/2 small red onion, chopped
• 1 (4 ounce) can artichoke hearts, drained and sliced
• 1 cup crumbled feta cheese

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
3. Bake for 8 to 10 minutes, or until cheese is melted and browned.

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Green Chile Frittata

Green Chile Frittata - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Melanie

"This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat."

Ingredients

• 10 eggs, beaten
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 pinch salt

• 1 (7 ounce) can diced green chile peppers, drained
• 1 (16 ounce) container low-fat cottage cheese
• 1 cup shredded Cheddar cheese
• 1/4 cup melted butter

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
3. Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

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Holiday Guacamole

Holiday Guacamole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GINGERLY88

"I tried this recipe at a friend of the family's. It is such a great twist to traditional guacamole. I wanted others to be able to try this. This not only tastes great but it looks nice as well. Don't be scared off by the ingredients, it is great with unsalted tortilla chips!"

Ingredients

• 1/2 white onion, minced
• 4 serrano chile peppers, minced
• 1 teaspoon kosher salt
• 4 avocados - peeled, pitted and diced

• 2 1/2 tablespoons fresh lime juice
• 1 pear - peeled, cored and diced
• 1 cup seedless green grapes, halved
• 1 cup pomegranate seeds

Directions

1. Mix the onion, chile peppers, and salt in a bowl. Fold in the avocados and lime juice. Stir in pear, grapes, and pomegranate. Chill until serving.

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Bissara

Bissara - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Asma Khalfaoui

"This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa."

Ingredients

• 2 tablespoons vegetable oil
• 4 cloves garlic, crushed
• 6 cups water
• 1/3 cup olive oil
• 3 cups dry green split peas
• 3 sprigs fresh parsley

• 1 dried red chile pepper
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 pinch salt
• 1 pinch black pepper

Directions

1. Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

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Cucumber Salad I

Cucumber Salad I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:annnn

"No oil is used in this cool and refreshing summer salad made with cucumbers, red onion, and rice wine vinegar."

Ingredients

• 2 cucumbers, peeled and thinly sliced
• 1/2 red onion, thinly sliced
• 1 1/2 cups water

• 1/2 cup rice wine vinegar
• 1 teaspoon white sugar
• 1/4 teaspoon seasoning salt

Directions

1. Combine cucumbers and red onion in a salad bowl.
2. In a small bowl, stir together water, rice wine vinegar, sugar, and seasoned salt. Pour over vegetables. Chill for 1 hour. Serve chilled or at room temperature.

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Vegan Banana Ice Cream

Vegan Banana Ice Cream - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sarahkaytx

"This is a simple recipe for vegan ice cream. It satisfies my sweet tooth without any diary products or added sugar. Yum!"

Ingredients

• 2 large frozen bananas, cut into small chunks
• 1 cup unsweetened almond milk

• 1 tablespoon chopped pecans
• 1 pinch ground cinnamon, or to taste

Directions

1. Blend bananas, almond milk, pecans, and cinnamon together in a blender or food processor until smooth and creamy.

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Magaricz

Magaricz - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Karen Cooke

"This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!"

Ingredients

• 1/4 cup olive oil
• 1 large eggplant, peeled and coarsely chopped
• 1 medium red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips

• 1 large onion, diced
• 1 cup coarsely shredded carrot
• salt to taste
• crushed red pepper flakes

Directions

1. Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
2. Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
3. Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

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Curried Quinoa Veggie Bowl

Curried Quinoa Veggie Bowl - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Silk(R)

"Caulflower florets are tossed in a fragrant spice mixture, baked until tender, and served atop bowls of quinoa with peas in a creamy coconut milk sauce."

Ingredients

• Cauliflower:
• 2 tablespoons coconut oil, melted
• 1 tablespoon garam masala or curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 large head cauliflower, separated into florets
• Quinoa:
• 1 tablespoon coconut oil

• 1 clove garlic
• 1/2 cup chopped onion
• 1 cup quinoa
• 2 cups Silk(R) Unsweetened Coconutmilk
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1 cup fresh or frozen peas
• Toasted coconut flakes, for garnish

Directions

1. Preheat oven to 450 degrees F.
2. Whisk together melted coconut oil, garam masala, cumin and salt in a large bowl. Add cauliflower and toss until well coated.
3. Arrange on a baking sheet and bake until tender, about 35 minutes.
4. Meanwhile, melt 1 Tbsp coconut oil in a medium saucepan over medium heat.
5. Add garlic and onion and saute for 5 minutes, until transparent.
6. Add quinoa and cook for another 5 minutes, stirring often.
7. Add Silk, curry powder and salt, bringing mixture to a boil.
8. Reduce heat to a simmer, cover and cook for 20 minutes.
9. Remove from heat and stir in peas.
10. Spoon into bowls and top with roasted cauliflower and toasted coconut, if desired.

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Rum and Chocolate Cheesecake

Rum and Chocolate Cheesecake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:WINNIE YEUNG

"This vegan cheesecake tastes wonderful just as it is without any decoration, but you may wish to arrange halved strawberries or other fruits around the rim and sprinkle chopped nuts in the center."

Ingredients

• 1 cup ground almonds
• 1 cup whole wheat flour
• 2/3 cup vegan margarine
• 2 (12 ounce) packages firm tofu
• 1 1/2 cups demerara sugar

• 7 tablespoons unsweetened cocoa powder
• 1/4 cup sunflower seed oil
• 1/2 cup soy milk
• 1/4 cup dark rum
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
2. In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
3. Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

Rum and Chocolate Cheesecake - Vegetarian Recipes - Best Vegetarian Recipes
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Four Cheese Sauce

Four Cheese Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dominic

"This four cheese sauce is great with gnocchi, fettuccini, or your choice of pasta. Garlicky French bread would be a tasty accompaniment."

Ingredients

• 2 cups heavy whipping cream
• 1/2 cup butter
• 1/2 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese
• 1/2 cup grated Romano cheese

Directions

1. In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
2. Serve immediately, sauce will thicken upon standing.

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Couscous with Olives and Sun-Dried Tomato

Couscous with Olives and Sun-Dried Tomato - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Erin C. David

"A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!"

Ingredients

• 1 1/4 cups vegetable broth
• 1 1/4 cups water
• 2 cups pearl (Israeli) couscous
• 1 pinch salt
• 1 pinch ground black pepper
• 5 tablespoons olive oil, divided
• 1/2 cup pine nuts

• 4 cloves garlic, minced
• 1 shallot, minced
• 1/2 cup sliced black olives
• 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
• 1 cup vegetable broth
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
2. Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
3. Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
4. Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

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Make-Ahead Vegetarian Moroccan Stew

Make-Ahead Vegetarian Moroccan Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Make-Ahead Mamas

"This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes."

Ingredients

• Spice Mixture:
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon curry powder
• Stew Vegetables:
• 1 tablespoon butter
• 1 sweet onion, chopped
• 2 cups finely shredded kale

• 4 (14 ounce) cans organic vegetable broth
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3 large potatoes, peeled and diced
• 2 sweet potatoes, peeled and diced
• 4 large carrots, chopped
• 1 cup dried lentils, rinsed
• 1/2 cup chopped dried apricots
• 1 tablespoon honey
• 1 teaspoon ground black pepper, to taste
• 1 tablespoon cornstarch (optional)
• 1 tablespoon water (optional)

Directions

1. Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
2. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
3. Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
4. Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

Make-Ahead Vegetarian Moroccan Stew - Vegetarian Recipes - Best Vegetarian Recipes
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Day Before Mashed Potatoes

Day Before Mashed Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ERIN DAUGHENBAUGH

"This recipe helps you plan ahead by allowing you to make your mashed potatoes in advance!"

Ingredients

• 9 potatoes, peeled and cubed
• 6 ounces cream cheese
• 1 cup sour cream
• 2 teaspoons onion powder

• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter

Directions

1. Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
2. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
4. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

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Lina and Jens' Delicious Vegan Chocolate Ice Cream

Lina and Jens' Delicious Vegan Chocolate Ice Cream - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jens

"So... you are making hummus or some other dish with chickpeas and you are just wasting the chickpea water? How dare you! Didn't you know it can form the basis of some the most delicious, light, and foamy vegan ice creams and mousses? I didn't know either but since Lina told me about it I am never going to waste a drop of chickpea water again."

Ingredients

• 7 ounces dark chocolate, chopped
• 1 1/4 cups aquafaba
• 1/2 teaspoon xanthan gum

• 1/2 cup confectioners' sugar
• 2 teaspoons vanilla sugar

Directions

1. Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let cool slightly, about 10 minutes.
2. Pour aquafaba into the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until fluffy and quadrupled in volume, about 1 minute. Add xanthan gum and beat for 30 seconds. Add confectioners' sugar and vanilla sugar; continue beating until foam is firm and glossy, about 2 minutes more.
3. Fold melted chocolate gently into whipped foam until thoroughly incorporated. Transfer to a lidded container.
4. Freeze until firm, 8 hours to overnight.

Lina and Jens' Delicious Vegan Chocolate Ice Cream - Vegetarian Recipes - Best Vegetarian Recipes
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