Simple and Amazing Peanut Butter-Chocolate Fudge

Simple and Amazing Peanut Butter-Chocolate Fudge - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ljubomir

"This is such an easy recipe to throw together with a few ingredients. It always gets rave reviews. The recipe uses peanut butter, but you can substitute any nut butter or sunflower seed butter. A favorite of mine is to use hazelnut butter. Slice into triangles and top with some whipped cream (I use chilled coconut milk) and orange zest."

Ingredients

• 1 cup semi-sweet chocolate chips
• 1 cup peanut butter

• 3/4 cup maple syrup

Directions

1. Melt the chocolate chips with the peanut butter and maple syrup in a double boiler over medium heat, stirring continually until smooth. Pour into a dish lined with parchment paper; refrigerate 6 hours to overnight before cutting to serve.

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Black Bean Breakfast Bowl

Black Bean Breakfast Bowl - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Matt D

"A quick breakfast if you're trying to avoid carbs."

Ingredients

• 2 tablespoons olive oil
• 4 eggs, beaten
• 1 (15 ounce) can black beans, drained and rinsed

• 1 avocado, peeled and sliced
• 1/4 cup salsa
• salt and ground black pepper to taste

Directions

1. Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes.
2. Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute.
3. Divide warmed black beans between two bowls.
4. Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper.

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Quick Salsa Dip

Quick Salsa Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BABBER

"This is a quick appetizer that's tasty! Serve with tortilla chips. Blue chips make the dip even more colorful!"

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup salsa
• 1/2 cup shredded mild Cheddar cheese

• 2 tablespoons sliced black olives
• 2 tablespoons sliced green onions
• 2 tablespoons diced red bell pepper

Directions

1. In a medium bowl, use a hand mixer to blend cream cheese, salsa and mild Cheddar cheese. Spread the mixture into a medium serving dish. Sprinkle with black olives, green onions and red bell pepper. Cover and chill in the refrigerator until serving.

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Spinach Appetizers

Spinach Appetizers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DIANE HALL

"Instead of sausage balls, try these savory spinach treats -- they're great! The recipe was given to me while shopping by a lady at the grocery store. The formed balls may be stored frozen in airtight containers until ready for use."

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups dry bread stuffing mix
• 3 eggs, beaten
• 1/4 cup grated Parmesan cheese

• 1/2 onion, chopped
• 2 tablespoons melted butter
• 1/4 cup shredded Cheddar cheese

Directions

1. In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
2. Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour.
3. When ready to bake, allow the balls to partially thaw, about 30 minutes.
4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
5. Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.

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Vegan Double Chocolate Peanut Butter Banana Cake

Vegan Double Chocolate Peanut Butter Banana Cake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:HeidiM

"This was an experiment that I made for myself on my 1 year anniversary of going vegan, and it turned out awesome. Very moist and chocolaty! Feel free to substitute other non-dairy milks."

Ingredients

• 3 cups whole wheat pastry flour
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda

• 1 teaspoon salt
• 2 cups mashed very ripe bananas
• 1/2 cup creamy peanut butter
• 1 1/4 cups almond milk
• 3/4 cup canola oil
• 1 (10 ounce) bag semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.
2. Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

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Onion Meat Relish

Onion Meat Relish - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"Spread this savory onion relish over your favorite meats and fish. It's great for a barbeque!"

Ingredients

• 3/4 pound onion, cut into wedges and separated
• 2 tablespoons butter
• 2 tablespoons red wine vinegar

• 1/4 tablespoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons white sugar

Directions

1. In a medium saucepan over medium heat, slowly cook and stir the onions and butter until onions are tender, approximately 10 minutes.
2. Mix red wine vinegar, salt, ground black pepper and white sugar with the onions and butter. Continue to cook and stir until the mixture thickens to a chunky, spreadable consistency, about 10 minutes. Refrigerate until serving.

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Susie's Stuffies

Susie's Stuffies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Susie

"Yummy vegetarian peppers with protein too! Try it with small squash also."

Ingredients

• 1 cup uncooked white rice
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, chopped
• 1/2 cup chopped celery
• salt and pepper to taste
• 2 teaspoons chopped fresh parsley
• 2 teaspoons dried basil

• 2 teaspoons dried oregano
• 2 teaspoons dried tarragon
• 1 cup chopped tomatoes
• 1 cup shredded provolone cheese
• 1/4 cup grated Parmesan cheese
• 4 green bell peppers
• 1 (10 ounce) can tomato sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
4. In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
5. Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
6. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.

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Coconut Ice

Coconut Ice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:EMMA HEAP

"A delicious and attractive candy snack for any coconut lover."

Ingredients

• 2 cups white sugar
• 2/3 cup water
• 1 teaspoon vanilla extract

• 1 1/3 cups flaked coconut
• 2 drops red food coloring

Directions

1. Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
2. Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
3. Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.

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White Beans and Peppers

White Beans and Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"Any sweet pepper will work in this side dish, but I love the delicate spiciness of the long, pointy gypsy pepper. I use organic beans, and serve alongside a veggie burger."

Ingredients

• 1 teaspoon olive oil
• 1/4 large onion, chopped
• 1 yellow gypsy (bull horn) sweet pepper, chopped
• 1 (15 ounce) can great Northern beans, drained

• 1 pinch dried oregano
• ground cayenne pepper to taste
• salt to taste
• ground black pepper to taste

Directions

1. Heat the oil in a skillet over medium heat. Stir in onion and sweet pepper, and cook until tender. Mix in beans. Season with oregano, cayenne pepper, salt, and black pepper. Continue cooking, stirring occasionally, until beans are heated through.

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Corn Fritters

Corn Fritters - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Joan Zaffary

"Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!"

Ingredients

• 3 cups oil for frying
• 1 cup sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon white sugar

• 1 egg, lightly beaten
• 1/2 cup milk
• 1 tablespoon shortening, melted
• 1 (12 ounce) can whole kernel corn, drained

Directions

1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
2. In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
3. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

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Okra Gumbo

Okra Gumbo - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ILUV2SAVE

"Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra."

Ingredients

• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 medium onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 1/2 (16 ounce) package frozen okra, thawed and sliced
• 8 ounces fresh mushrooms, sliced
• 1 (14.5 ounce) can diced tomatoes with juice

• 1 (6 ounce) can tomato paste
• 1/2 teaspoon file powder
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
2. Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
3. Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

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Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Syd

"Beans and greens are a perfect combination, earthy and satisfying. This recipe for Swiss chard with garbanzo beans, onion, and fresh tomatoes is brightened with lemon juice and makes a perfect vegetarian main dish or a tantalizing side dish for fish or meat."

Ingredients

• 2 tablespoons olive oil
• 1 shallot, chopped
• 2 green onions, chopped
• 1/2 cup garbanzo beans, drained

• salt and pepper to taste
• 1 bunch red Swiss chard, rinsed and chopped
• 1 tomato, sliced
• 1/2 lemon, juiced

Directions

1. Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

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Mama's Best Broiled Tomato Sandwich

Mama's Best Broiled Tomato Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KATIA

"A broiled sandwich, made of fresh seasoned tomatoes, with an Italian taste. A perfect match for soup."

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 4 ripe tomatoes, sliced
• 3 tablespoons mayonnaise
• 1/2 teaspoon dried parsley

• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 3 tablespoons grated Parmesan cheese, divided
• 4 slices bread, lightly toasted

Directions

1. Preheat oven to broil.
2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

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Sarah's Tofu Noodle Soup

Sarah's Tofu Noodle Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sarah

"Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to."

Ingredients

• 2 tablespoons butter
• 2 cups sliced carrots
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 teaspoons minced garlic
• 12 cups vegetarian chicken-flavored broth
• 2 cups egg noodles
• 1 (14 ounce) container extra-firm tofu, drained and cubed
• 1/4 cup raisins

• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon black pepper
• 1/4 cup cornstarch
• 3 tablespoons cold water

Directions

1. Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
2. Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

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Baked Vegetables I

Baked Vegetables I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Klara Yudovich

"Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom."

Ingredients

• 2 potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 1 head fresh broccoli, cut into florets
• 4 zucchini, thickly sliced

• salt to taste
• 1/4 cup olive oil
• 1 (1 ounce) package dry onion soup mix

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
2. Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
3. Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

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Bean Quesadillas

Bean Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jjenkraynakorriss

"Easy and yummy! Veggies, beans, and cheese sandwiched in tortillas. You could add or substitute any vegetables that you'd like. Serve with sour cream and rice."

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 green bell pepper, chopped

• 2 tomatoes, chopped
• 1/2 (10 ounce) package frozen corn
• 12 (12 inch) flour tortillas
• 1 cup shredded Cheddar cheese
• 1/4 cup vegetable oil

Directions

1. Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
2. Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
3. Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

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Wicked Garlic Tofu Saute

Wicked Garlic Tofu Saute - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LittleGreyKitten

"Amazingly fast and tasty recipe, very healthy too. Even the husband (not normally a huge tofu fan) enjoys it. I love it with tons of garlic but you can use less if you must. The oyster sauce I don't measure so it's approximate. It's pretty salty so use it to your taste. You could serve it with cooked white rice, but it's just as good plain."

Ingredients

• 1 tablespoon olive oil
• 1 (14 ounce) package firm tofu, drained and cubed
• 1 (16 ounce) package frozen broccoli, carrots and cauliflower

• 1/4 cup oyster sauce
• 6 cloves garlic, crushed or to taste
• 1/3 cup chicken broth

Directions

1. Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.
2. Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.

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Black Bean and Salsa Soup

Black Bean and Salsa Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Maryanne

"This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together."

Ingredients

• 2 (15 ounce) cans black beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 cup chunky salsa

• 1 teaspoon ground cumin
• 4 tablespoons sour cream
• 2 tablespoons thinly sliced green onion

Directions

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

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Barbeque Tempeh Sandwiches

Barbeque Tempeh Sandwiches - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JENNX

"I hate tofu but love tempeh and this sandwich is tangy and tasty. My boyfriend and I eat this all the time. It's great because it's vegan for him and I still like it (even though I'm not a vegetarian)."

Ingredients

• 1 cup barbecue sauce, your choice
• 1 (8 ounce) package tempeh, crumbled
• 1 tablespoon vegetable oil
• 1 red bell pepper, seeded and chopped

• 1 green bell pepper, seeded and chopped
• 1 medium onion, chopped
• 4 kaiser rolls, split and toasted

Directions

1. Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
2. Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
3. Spoon the tempeh mixture onto kaiser rolls, and serve.

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Cheesy Zucchini Casserole I

Cheesy Zucchini Casserole I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DC1

"This is a good, cheesy, vegetable side dish ...very easy to prepare."

Ingredients

• 4 slices bread, cubed
• 1/4 cup melted butter
• 2 cups cubed zucchini
• 1 large onion, chopped

• 1 teaspoon garlic salt
• 1 egg, beaten
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
3. Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

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Sweet Potato Breakfast Casserole

Sweet Potato Breakfast Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Zafah7

"This is a lighter twist on a delicious breakfast casserole for the carb-conscious and the vegetarians! Serve immediately or refrigerate overnight and serve the next day!"

Ingredients

• 1 (8 ounce) package vegetarian sausage links (such as Morningstar Farms(R))
• 1/2 cup water, or more as needed
• 4 cups shredded sweet potatoes
• 1/4 cup butter, melted
• 1 1/2 (8 ounce) packages shredded, reduced-fat mild Cheddar-mozzarella cheese blend

• 1/2 cup finely chopped onion
• 1 cup finely sliced fresh spinach leaves
• 1 (16 ounce) container low-fat small curd cottage cheese
• 8 jumbo eggs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. Place sausage in a large skillet and pour in about 1/4 inch of water; cook sausage over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble cooked sausages into a bowl.
3. Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9x13-inch dish.
4. Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer.
5. Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set, about 1 hour. Cool 5 minutes before serving.

Sweet Potato Breakfast Casserole - Vegetarian Recipes - Best Vegetarian Recipes
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Grilled Tomato Salsa

Grilled Tomato Salsa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BIGDADDY1IL

"A fantastic tasting salsa recipe given to me by an extremely close friend. The flavor of roasted tomatoes and spices tastes great with tortilla chips."

Ingredients

• 4 large ripe tomatoes, halved and seeded
• 1/2 red onion, finely chopped
• 2 cloves garlic, peeled and crushed
• 2 red chile peppers, seeded and finely chopped

• 1/2 cup chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions

1. Preheat the broiler.
2. Arrange tomatoes on a medium baking sheet. Checking frequently and turning occasionally, broil tomatoes until darkened, about 5 minutes. Remove from heat and place in a small, sealed container to cool, about 15 to 20 minutes.
3. Remove and discard tomato skins. Chop tomatoes and place in a medium bowl. Mix in red onion, garlic, red chile peppers, cilantro, olive oil, lemon juice, salt and pepper. Cover and allow to stand about 1 hour before serving.

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Vegetable-Stuffed Portobello Mushrooms

Vegetable-Stuffed Portobello Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Elise

"This is the perfect way to eat your vegetables and add another recipe to your list of vegetarian meals. The dish can be served alone or over angel hair pasta. Any leftover stuffing can be used the next day in an egg white omelet."

Ingredients

• 1 cup balsamic vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 large portobello mushrooms, wiped clean and stems removed
• 2 tablespoons olive oil
• 1 small eggplant, peeled and diced

• 1 cup frozen spinach
• 1/2 cup shredded mozzarella cheese
• 2 plum tomatoes, diced
• 1 (6 ounce) jar artichoke hearts in brine, drained and chopped
• 1/4 cup grated Parmesan cheese

Directions

1. Stir the balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.
2. Place the olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
4. Remove mushrooms from marinade, shake off any excess, and discard marinade. Place mushrooms in prepared dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushrooms. Sprinkle with mozzarella cheese. Divide the tomatoes and artichoke hearts evenly between the mushrooms. Top each mushroom with Parmesan cheese.
5. Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.

Vegetable-Stuffed Portobello Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes
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Vegetable-Stuffed Portobello Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes
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Corn Pudding II

Corn Pudding II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Heather

"Use a food processor or blender for quick and easy preparation."

Ingredients

• 2 (10 ounce) packages frozen corn kernels, thawed
• 6 eggs
• 3 1/2 cups milk

• 1/2 cup butter, melted
• 4 tablespoons all-purpose flour
• 1 cup white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
3. Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

Corn Pudding II - Vegetarian Recipes - Best Vegetarian Recipes
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Corn Pudding II - Vegetarian Recipes - Best Vegetarian Recipes
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Fruit Salsa

Fruit Salsa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TIM LILES

"Like a cool breeze on a hot summer day at the beach, this flavorful fruit salsa is zesty and refreshing! Serve it with tortilla chips. "

Ingredients

• 1 tomato
• 1 orange, peeled and segmented
• 2 kiwis, peeled and sliced
• 1 red onion, coarsely chopped

• 1 avocado, peeled and pitted
• 1 bunch cilantro
• 2 jalapeno chile peppers
• garlic salt to taste

Directions

1. In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

Fruit Salsa - Vegetarian Recipes - Best Vegetarian Recipes
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Chocolate Gravy II

Chocolate Gravy II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARY ANN PUTMAN

"When my grandchildren spend the night the first thing they ask for is chocolate gravy for breakfast. It's delicious served over buttered toast with bacon at the side."

Ingredients

• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/4 cup all-purpose flour

• 3/4 cup white sugar
• 2 cups milk

Directions

1. Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook, stirring constantly, until thick.

Chocolate Gravy II - Vegetarian Recipes - Best Vegetarian Recipes
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Green Pea Poulourie

Green Pea Poulourie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Vegichef

"These vegetarian balls can be served as a main dish or appetizer. As a main dish, serve with white or brown rice. As an appetizer, they are delicious dipped in tomato-ey sauce of any kind (ketchup, barbeque, salsa). In the rare event that there are leftovers, the balls take on a great texture when reheated in marinara sauce and are good served with pasta."

Ingredients

• 1 (14 ounce) bag dried green or yellow split peas
• 3 cloves garlic, crushed
• 1 tablespoon curry powder
• 1 teaspoon salt

• 1 serrano pepper, seeded and chopped
• 1/2 cup all-purpose flour, plus additional
• 1 tablespoon baking powder
• oil for frying

Directions

1. Pick through the split peas removing rocks, then rinse. Soak, covered by 2-inches of water until soft enough to be broken with your fingernail, 3 hours to overnight.
2. When soft, drain peas, then puree in 1 cup batches in a food processor or blender until smooth along with the garlic, curry powder, salt, and serrano pepper. Add water as needed to make a thick paste. Sift baking powder and 1/2 cup of flour into a large bowl then stir in the pea puree , adding additional flour to make a stiff batter.
3. Heat 2 inches of oil in a deep-fryer or deep, heavy skillet over medium-high heat to 375 degrees F (190 degrees C).
4. Drop batter by the teaspoonful into the hot oil in batches of about 10. Turn balls when they float and their bottoms turn brown, and continue cooking to brown the other side, about 2 minutes. Drain on paper towels, and sprinkle with additional salt if desired.

Green Pea Poulourie - Vegetarian Recipes - Best Vegetarian Recipes
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Mom's Brown Gravy

Mom's Brown Gravy - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:bawkbagawk

"A nice rich brown gravy, completely vegetarian, and perfect for potatoes or vegetables."

Ingredients

• 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 1/2 cups hot water

• 4 tablespoons butter
• 1/2 cup cold water
• 2 tablespoons cornstarch

Directions

1. Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.

Mom's Brown Gravy - Vegetarian Recipes - Best Vegetarian Recipes
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Mom's Brown Gravy - Vegetarian Recipes - Best Vegetarian Recipes
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Vegan Basic Vanilla Cake

Vegan Basic Vanilla Cake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine

"This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting."

Ingredients

• 1 cup plain soy milk
• 1 tablespoon apple cider vinegar
• 1 1/2 cups unbleached all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder

• 1/2 teaspoon salt
• 1/3 cup canola oil
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
2. Stir soy milk and vinegar together in a large glass measuring cup.
3. Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
4. Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Vegan Basic Vanilla Cake - Vegetarian Recipes - Best Vegetarian Recipes
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Vegan Basic Vanilla Cake - Vegetarian Recipes - Best Vegetarian Recipes
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Tomato-Mint Quinoa Salad

Tomato-Mint Quinoa Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SunFlower

"Even for non-vegetarians, quinoa is a great change to rice or pasta. I've been trying to think of more dishes using quinoa and came up with this salad."

Ingredients

• 2 1/2 cups water
• 1 1/4 cups quinoa
• 1/3 cup raisins
• 1 pinch salt
• 2 medium tomatoes, diced
• 1 medium onion, minced
• 10 radishes, quartered
• 1/2 cucumber, diced

• 2 tablespoons sliced almonds, toasted
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 1 teaspoon ground cumin
• 1/4 cup lime juice
• 2 tablespoons sesame oil
• salt to taste

Directions

1. Bring water to boil in a small saucepan. Pour in quinoa, raisins, and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature.
2. Toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. Chill 1 to 2 hours before serving.

Tomato-Mint Quinoa Salad - Vegetarian Recipes - Best Vegetarian Recipes
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Tomato-Mint Quinoa Salad - Vegetarian Recipes - Best Vegetarian Recipes
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