Spicy Noodles - Malay Style

Spicy Noodles - Malay Style - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHUNKYBITS

"Spicy and simply devilish, a kick start on Malay cuisine. Remember to set water at the side 'cause you're on fire!!!"

Ingredients

• 1 (12 ounce) package uncooked egg noodles
• 3 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 1/2 bunch fresh spinach, stems removed, chopped
• 1/4 cup chile paste
• 3 tablespoons ketchup

• 1 egg
• 1/2 teaspoon white sugar
• 1/4 cup water
• salt and pepper to taste
• 1/2 cup fresh bean sprouts
• 1/2 cup green peas

Directions

1. Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
2. Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
3. Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
4. Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.

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Vegetarian Ribs

Vegetarian Ribs - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Laura W

"These ribs may be made with some pretty odd ingredients, but they really taste great! They are not difficult to make, and are very forgiving. However, it takes a certain amount of trust to make them. Even if your mix looks and feels like a huge mistake, keep on going, and bake it. The first time I made these, I did everything wrong, and they were still delicious. Even my excessively carnivorous husband liked them. These are great comfort food, and really stick to your ribs!"

Ingredients

• 2 cups gluten
• 1/3 cup nutritional yeast
• 2 tablespoons paprika
• 1 tablespoon salt
• 2 cups water

• 1/2 cup smooth peanut butter
• 1 large onion, minced
• 1/2 cup olive oil
• 2 cups barbeque sauce

Directions

1. In a large bowl, stir together the gluten, yeast, paprika and salt. Pour in the water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water.
2. If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead for 1 to 2 minutes on a clean surface. Return it to the bowl, and coat with smooth peanut butter. Set aside.
3. Heat the oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool.
4. When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.
7. Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.

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Scalloped Corn

Scalloped Corn - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Carla A.

"Here's a side dish which our family loves! Originally submitted to ThanksgivingRecipe.com. "

Ingredients

• 1 (15 ounce) can creamed corn
• 1 (15.25 ounce) can whole kernel corn
• 1 (8 ounce) container sour cream
• 2 eggs

• 1/2 cup butter
• 2 tablespoons white sugar
• 1 (8.5 ounce) package corn muffin mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
2. Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
3. Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

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Polish Cabbage Noodles

Polish Cabbage Noodles - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:elizabeth sill

"Sauteed cabbage and onions with noodles, a perfect last minute meatless meal!!"

Ingredients

• 1 medium head shredded cabbage
• 2 red onions, cut into strips
• 1/2 cup butter

• 1 (16 ounce) package wide egg noodles
• salt to taste
• ground black pepper to taste

Directions

1. Cook pasta in a large pot of boiling salted water.
2. Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
3. Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

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Tropical Sweet Potato Fries

Tropical Sweet Potato Fries - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:The Messy Cook

"Sweet potatoes make a perfect summer treat, especially with a nice twist by using lime zest! Boiling the potatoes beforehand allows them to cook perfectly once in the oven. This pairs well with seafood and burgers alike."

Ingredients

• 2 sweet potatoes, unpeeled
• 2 tablespoons olive oil, or as needed
• salt and ground black pepper
• 1 tablespoon sea salt
• 1 1/2 teaspoons grated lime zest

• 1/8 teaspoon chili powder
• 1/8 teaspoon paprika
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh cilantro

Directions

1. Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, then slice each sweet potato into wedges. Arrange wedges on a baking sheet.
2. Preheat an oven to 400 degrees F (200 degrees C).
3. Brush the sweet potato wedges with olive oil, and lightly season with salt and pepper. Combine sea salt, lime zest, chili powder, paprika, and crushed red pepper flakes in a small bowl.
4. Bake in the preheated oven until golden brown on all sides, about 20 minutes. Plate and sprinkle with the seasoning mixture and cilantro immediately.

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Basil Parmesan Spread

Basil Parmesan Spread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CARTHA

"Serve this yummy, zingy dip with crackers or bread at your next party. An exciting basil, Parmesan cheese and sun-dried tomato paste mixture is spread inside creamy cheese layers. It's best when chilled overnight before serving."

Ingredients

• 1 cup chopped fresh spinach
• 1 cup chopped fresh basil
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• 1 cup freshly grated Parmesan cheese

• salt and pepper to taste
• 1 (8 ounce) package cream cheese, softened
• 1 (4 ounce) package feta cheese, crumbled
• 2 tablespoons sun-dried tomato paste

Directions

1. In a food processor, blend the spinach, basil and garlic. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste.
2. Blend cream cheese and feta cheese in a medium bowl.
3. Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve.

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Carrot Soup Indienne I

Carrot Soup Indienne I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:William Anatooskin

"I developed this recipe after spending sometime in Fiji where I fell in love with the East Indian type of cooking. You can hardly tell that this soup has carrots."

Ingredients

• 8 cups water
• 6 carrots, chopped
• 2 potatoes, peeled and cubed
• 3 celery, chopped, with leaves
• 1 large onion, chopped
• 1/4 cup soy sauce
• 1/4 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 3 teaspoons curry powder
• 2 1/2 cups whole milk
• 6 tablespoons dry potato flakes

Directions

1. In a large cooking pot, bring water to a boil. Add carrots, potatoes, celery and onion; return to boil. Reduce heat, cover, and simmer for about 30 minutes, or until carrots are tender.
2. Remove soup from heat, and let cool for about 5 minutes. Puree in blender or food processor in batches until smooth. Return pureed soup back to pot.
3. Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder; stir well. Add whole milk, stirring constantly. Stir in potato flakes. Bring to a boil. Reduce heat, and simmer for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot.

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Sunny Pepper Parmesan Rice with Spinach

Sunny Pepper Parmesan Rice with Spinach - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:krdahmer

"This is a really tasty, colourful, and quick side dish or a fast meal for those on the go. I make this about once a week and it is great reheated with a sprinkle of Parmesan."

Ingredients

• 2 cups uncooked instant rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 large orange bell pepper, finely chopped
• 1 cup red bell pepper, finely chopped
• 1 cup yellow bell pepper, finely chopped

• 3 tablespoons chopped sweet onion
• 2 cups torn baby spinach leaves
• 1 teaspoon garlic salt
• 1 tablespoon seasoned salt
• vinaigrette salad dressing to taste
• 1/2 cup grated Parmesan cheese

Directions

1. Place rice and water in a pot, and bring to a boil. Let sit five minutes. Fluff with a fork.
2. Heat the oil in a wok over medium heat. Stir in the orange bell pepper, red bell pepper, yellow bell pepper, onion, and spinach. Season with garlic salt and seasoned salt. Cook 5 minutes. Mix in cooked rice, vinaigrette and Parmesan cheese. Continue cooking until heated through.

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Texas Caviar I

Texas Caviar I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ELKINSMEG

"Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!"

Ingredients

• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, chopped
• 1 tablespoon minced garlic
• 1 pint cherry tomatoes, quartered

• 1 (8 ounce) bottle zesty Italian dressing
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can black-eyed peas, drained
• 1/2 teaspoon ground coriander
• 1 bunch chopped fresh cilantro

Directions

1. In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

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Bread Crust Zucchini Quiche

Bread Crust Zucchini Quiche - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kellie

"This is a quick and easy quiche that is very tasty."

Ingredients

• 3 slices whole wheat bread
• 1 tablespoon butter, softened
• 2 cups sliced zucchini
• 1 large tomato, chopped
• 1 teaspoon dried oregano

• 2 tablespoons whole wheat flour
• 1 cup low-fat cottage cheese
• 2 eggs, beaten
• 3/4 cup nonfat plain yogurt
• 1/3 cup grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.
2. In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.
3. In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
4. Bake 30 minutes in the preheated oven, until firm in center.

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Nick's Feta and Artichoke Stuffed Peppers

Nick's Feta and Artichoke Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nick

"Red bell peppers stuffed with a mixture of rice, spices, artichoke hearts, and feta cheese. A flavorful way to make stuffed peppers that my wife adores."

Ingredients

• 1/2 cup brown rice
• 1 cup water
• 1 tablespoon olive oil
• 4 green onions, chopped
• 4 cloves garlic, minced
• 1 (12 ounce) jar marinated artichoke hearts, drained and chopped

• 1 large tomato, diced
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes
• 1 teaspoon ground black pepper
• 4 large red bell peppers, tops and seeds removed
• 8 teaspoons crumbled feta cheese, divided

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
3. Heat olive oil in a skillet over medium-low heat; cook and stir green onions and garlic until fragrant, 1 to 2 minutes. Add artichoke hearts, tomato, basil, red pepper flakes, and black pepper. Cook and stir artichoke mixture until heated through, about 5 minutes. Stir in rice and remove from heat.
4. Crumble about 1 teaspoon feta cheese into the bottom of each red bell pepper. Spoon rice mixture into each red bell pepper to fill halfway. Crumble another teaspoon feta cheese over filling; top with more filling. Place red bell peppers in a glass baking dish.
5. Bake in the preheated oven until feta cheese has melted and red bell peppers are slightly tender, about 15 minutes.

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Cincinnati-Style Chili

Cincinnati-Style Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KDCG

"Spaghetti topped with hot chili - it's got all the food groups!"

Ingredients

• 8 ounces spaghetti
• 1 tablespoon olive oil
• 1 (12 ounce) package frozen burger-style crumbles
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 cup tomato sauce
• 1 cup water
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons red wine vinegar

• 2 tablespoons chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon ground allspice
• 1 tablespoon light brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon hot pepper sauce
• 1 cup kidney beans, drained and rinsed
• 1 cup shredded Cheddar cheese (optional)

Directions

1. Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.
2. Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.
3. While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.
4. Stir beans into the chili and mix lightly.
5. Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.

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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Sweet Potato, Carrot, Apple, and Red Lentil Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:zhidaoma

"This winter pureed soup will warm you up on the inside while still protecting the waistline."

Ingredients

• 1/4 cup butter
• 2 large sweet potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 apple, peeled, cored and chopped
• 1 onion, chopped
• 1/2 cup red lentils
• 1/2 teaspoon minced fresh ginger

• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 4 cups vegetable broth
• plain yogurt

Directions

1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

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Fava Bean Breakfast Spread

Fava Bean Breakfast Spread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Beverly Estes

"A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt."

Ingredients

• 1 (15 ounce) can fava beans
• 1 1/2 tablespoons olive oil
• 1 large onion, chopped
• 1 large tomato, diced
• 1 teaspoon ground cumin

• 1/4 cup chopped fresh parsley
• 1/4 cup fresh lemon juice
• salt and pepper to taste
• ground red pepper, to taste

Directions

1. Pour the beans into a pot and bring to a boil. Mix them well and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. Bring the mixture back to a boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Serve warm with grilled pita.

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Bramblett's Vegetable Stock

Bramblett's Vegetable Stock - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:chillyroc

"A perfect base for any number of recipes. Store some in the freezer, and you have an almost instant meal on your hands!"

Ingredients

• 1 tablespoon olive oil
• 2 onions, cut into chunks
• 1 celeriac (celery root), chopped
• 1 cup potato peelings
• 1 cup chopped carrots

• 1 cup fresh mushrooms
• 1 cup butternut squash peelings and pulp
• salt to taste
• 1 quart water

Directions

1. Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
2. Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
3. Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!

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Emily's Excellent Taco Casserole

Emily's Excellent Taco Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:your mom

"This is a super speedy dinner I like to make when it is getting late and I haven't cooked yet. Chili, corn chips and cheese are topped with lettuce and tomato. Spice it up with your favorite salsa. Vegetarian chili can be found with the regular chili - it is often labeled as 'fat free'. This recipe can easily be doubled, and cooked in a 9x13 inch baking dish."

Ingredients

• 6 cups corn tortilla chips
• 2 cups vegetarian chili with beans
• 1 cup shredded Cheddar cheese
• 2 cups shredded lettuce

• 2 roma (plum) tomatoes, chopped
• 1/2 cup salsa
• 1/4 cup sour cream

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top.
3. Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky).

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Simple Cauliflower Soup

Simple Cauliflower Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ANYTHINGISPOSSIBLE

"A nice and simple healthy soup. First the cauliflower is sauteed in butter with potatoes and onions, and then simmered in vegetable stock."

Ingredients

• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 head cauliflower, broken into small florets
• 1 potato, peeled and diced

• 2 cups vegetable stock
• 2 cups milk
• salt and pepper to taste

Directions

1. Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
2. Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

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Zucchini Herb Casserole

Zucchini Herb Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Debi Blair McGinness

"I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day."

Ingredients

• 1/3 cup uncooked long grain white rice
• 2/3 cup water
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup sliced green onions
• 1 clove garlic, minced

• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon basil
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1 1/2 cups seeded, chopped tomatoes
• 2 cups shredded sharp Cheddar cheese, divided

Directions

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

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Unbelievably Easy and Delicious Vegetarian Chili

Unbelievably Easy and Delicious Vegetarian Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Tracy Hamilton

"You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!"

Ingredients

• 1 (28 ounce) can diced tomatoes with juice
• 1 small onion, diced
• 1 (15 ounce) can white beans, drained
• 1 (15 ounce) can chili beans, with liquid

• 1 (1.25 ounce) package reduced sodium taco seasoning mix
• 1 (1 ounce) package ranch dressing mix
• 1 (12 ounce) package vegetarian burger crumbles
• 1 (8 ounce) package shredded Cheddar cheese (optional)

Directions

1. Mix the tomatoes, onion, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil. Reduce heat to low, mix in the burger crumbles, and continue cooking until heated through. Top with cheese to serve.

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Tofu Salad

Tofu Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JeanieMomof3

"This salad has tofu, snow peas, ginger and garlic!"

Ingredients

• 1 tablespoon sweet chili sauce
• 1/2 teaspoon grated fresh ginger root
• 2 cloves garlic, crushed
• 1 tablespoon dark soy sauce
• 1 tablespoon sesame oil

• 1/2 (16 ounce) package extra-firm tofu, drained and diced
• 1 cup snow peas, trimmed
• 2 small carrots, grated
• 1 cup finely shredded red cabbage
• 2 tablespoons chopped peanuts

Directions

1. In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
2. Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
3. Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

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Stuffed Bell Peppers

Stuffed Bell Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KDCG

"Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired."

Ingredients

• 1/2 cup uncooked white rice
• 3/4 cup water
• 4 green bell peppers
• 1 onion, chopped
• 4 tablespoons olive oil
• 8 ounces textured vegetable protein

• 2 tablespoons chopped fresh parsley
• 2 cups tomato sauce
• 4 ounces shredded mozzarella cheese
• salt to taste
• ground black pepper to taste

Directions

1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
2. Preheat oven to 400 degrees F (205 degrees C).
3. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
4. Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
5. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

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Lime-Curry Tofu Stir-Fry

Lime-Curry Tofu Stir-Fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:kprzy

"This is a quick and tasty sweet and sour dish. I like to marinate the tofu in the same sauce used on the dish, and then bake it at 375 degrees for 20 minutes--it makes the tofu really take on the flavor of the sauce."

Ingredients

• 2 tablespoons peanut oil
• 1 (16 ounce) package extra-firm tofu, cut into bite-sized cubes
• 1 tablespoon minced fresh ginger root
• 2 tablespoons red curry paste
• 1 pound zucchini, diced
• 1 red bell pepper, diced

• 3 tablespoons lime juice
• 3 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 (14 ounce) can coconut milk
• 1/2 cup chopped fresh basil

Directions

1. Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.
2. Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.

Lime-Curry Tofu Stir-Fry - Vegetarian Recipes - Best Vegetarian Recipes
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Spinach Veggie Casserole

Spinach Veggie Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LGUROWITZ

"Lots of spinach, lots of rice and lots of cheese in this hearty casserole. Very tasty and hearty main course."

Ingredients

• 1 3/4 cups water
• 3/4 cup white rice
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded Swiss cheese
• salt and pepper to taste
• 1 teaspoon hot pepper sauce

• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic
• 1 red bell pepper, chopped
• 1 (15 ounce) can white corn, drained
• 1/2 cup dried bread crumbs, seasoned
• 2 tablespoons butter, diced

Directions

1. Combine water and rice in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
2. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix flour into the butter slowly, stirring constantly. Whisk in milk a small amount at time until smooth. Cook over a medium heat until thickened, stirring constantly. Stir in 1 1/2 cups shredded Swiss cheese, salt, pepper, and hot sauce; stir until the cheese melts. Stir in spinach.
3. Meanwhile, heat oil in a skillet over medium heat. Cook onion, garlic, bell pepper, and corn in oil until tender, stirring frequently.
4. Preheat oven to 350 degrees F (175 degrees C). In a large casserole dish, combine rice, spinach-cheese mixture, and onion mixture. Sprinkle breadcrumbs over the top of the casserole, dot with 2 tablespoons butter, and top with remaining 1/2 cup of cheese.
5. Bake, uncovered, in the preheated oven for approximately 20 minutes, or until cheese topping melts.

Spinach Veggie Casserole - Vegetarian Recipes - Best Vegetarian Recipes
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Spinach Veggie Casserole - Vegetarian Recipes - Best Vegetarian Recipes
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Gourmet Guacamole

Gourmet Guacamole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:April

"This is a delicious and easy guacamole dip with salsa, mayonnaise and spices!"

Ingredients

• 2 avocados, chopped
• 2 tablespoons salsa
• 2 tablespoons mayonnaise

• 1/4 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• salt to taste

Directions

1. In a large bowl, mix together avocados, salsa, mayonnaise, chili powder and black pepper. Mix well and salt to taste before serving.

Gourmet Guacamole - Vegetarian Recipes - Best Vegetarian Recipes
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Creamy Edamame Risotto

Creamy Edamame Risotto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:claudinhull

"I put these ingredients together in hopes of creating a vegetarian friendly meal high in protein and using goat cheese and risotto (two of my favorite foods!). The result: a delicious, satisfying, elegant meal for two! Mmmmm!"

Ingredients

• 1 tablespoon sesame oil
• 1 1/2 cups frozen shelled edamame
• 1 tablespoon reduced-sodium soy sauce
• 3/4 teaspoon ground ginger
• 2 tablespoons olive oil
• 1 cup Arborio rice
• 1/2 teaspoon garlic powder

• 1/2 cup dry white wine
• 4 cups hot water
• 1/4 cup crumbled goat cheese
• 2 tablespoons grated Parmesan cheese
• 1 1/2 teaspoons dried basil
• 1/4 teaspoon ground ginger
• salt and pepper to taste

Directions

1. Heat the sesame oil in a skillet over medium heat. Stir in the edamame, soy sauce, and 3/4 teaspoons of ground ginger. Cook and stir until the edamame is hot and the liquid has evaporated, about 5 minutes. Set aside.
2. Meanwhile, heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in the garlic powder and white wine. Let the wine simmer until it has mostly evaporated, then stir in one-third of the hot water; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the water should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
3. Stir in the edamame, goat cheese, Parmesan cheese, basil, and 1/4 teaspoon of ground ginger until the cheeses have melted. Season to taste with salt and pepper before serving.

Creamy Edamame Risotto - Vegetarian Recipes - Best Vegetarian Recipes
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Mary's Roasted Red Pepper Dip

Mary's Roasted Red Pepper Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DOREENB

"This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste."

Ingredients

• 1 (7 ounce) jar roasted red peppers, drained and diced
• 3/4 pound shredded Monterey Jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1 cup mayonnaise

• 1 tablespoon minced onion
• 1 clove garlic, minced
• 2 tablespoons prepared Dijon-style mustard

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
3. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

Mary's Roasted Red Pepper Dip - Vegetarian Recipes - Best Vegetarian Recipes
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Summer Tomato Pie

Summer Tomato Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Elizabeth

"This is a simple but delicious side dish. It could also be a main course for a vegetarian. It's great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are."

Ingredients

• 1 recipe pastry for a single 9-inch pie crust
• 3 tomatoes, thinly sliced
• 2 teaspoons salt
• 3 cloves garlic, minced

• 1/4 cup chopped fresh basil
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup mayonnaise

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
3. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
4. Reduce oven temperature to 350 degrees F (175 degrees C).
5. Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
6. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

Summer Tomato Pie - Vegetarian Recipes - Best Vegetarian Recipes
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