Thanksgiving No-Turkey Turkey

Thanksgiving No-Turkey Turkey - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ChristinaW

"This vegetarian treat is a beautiful addition to the Thanksgiving holiday table. My family has been making it for years. You won't even miss the turkey! For a shiny crust, brush pastry lightly with soy milk. To serve, cut straight down through pastry, stuffing, and seitan to make neat 1/2 inch slices. Spoon additional gravy over each serving."

Ingredients

• 2 (1 pound) loaves multigrain bread
• 2 tablespoons margarine
• 2 carrots, minced
• 2 large stalks celery, minced
• 1 onion, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon crumbled dried sage

• ground black pepper to taste
• 5 1/2 teaspoons egg replacer (dry)
• 1/2 cup water
• 1/2 cup vegetable broth
• 2 (16 ounce) packages chicken-style seitan, cut horizontally into 1 inch thick strips
• 1 cup garbanzo bean gravy
• 1 (17.5 ounce) package frozen puff pastry, thawed

Directions

1. Tear bread into 1-inch cubes and place into a large bowl. Let bread dry in the bowl, uncovered, at least 8 hours.
2. Melt margarine in a large skillet over medium-high heat. Stir in carrots, celery, and onion. Cook and stir until the onion has softened and turned golden brown, about 10 minutes. Scrape onion mixture into the bowl with the dried bread; season with parsley, sage, and pepper. Whisk egg replacer, water, and vegetable broth in a small bowl until smooth. Pour over bread cubes and gently fold until evenly mixed. Let stand 30 minutes to allow bread to absorb the liquid.
3. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
4. Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in the center. Press stuffing mixture around seitan to cover. Wet hands lightly and press into a neat oval. Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping slightly, to make a large rectangle. Seal edges with dabs of cold water. Drape pastry over mound; trim excess away from bottom. Use scraps to cut out decorative shapes (leaves, apples, etc). Attached with dabs of cold water.
5. Bake until the pastry in deep golden brown, 1 to 1 1/4 hours. Cover the pastry with aluminum foil if it begins to brown too much.

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Southwestern Roasted Corn Salad

Southwestern Roasted Corn Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kim Fusich

"Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day."

Ingredients

• 8 ears fresh corn in husks
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, chopped
• 1 cup chopped fresh cilantro
• 1/2 cup olive oil

• 4 cloves garlic, peeled and minced
• 3 limes, juiced
• 1 teaspoon white sugar
• salt and pepper to taste
• 1 tablespoon hot sauce

Directions

1. Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
2. Preheat grill for high heat. Remove silks from corn, but leave the husks.
3. Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
4. Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
5. In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

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Grilled Veggie Skewers

Grilled Veggie Skewers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:audrey

"Yummy way to eat grilled vegetables."

Ingredients

• 8 wooden or bamboo skewers
• 2 zucchinis, cut into 1-inch slices
• 2 yellow squash, cut into 1-inch slices
• 1/2 pound whole fresh mushrooms
• 1 red onion, cut into chunks
• 12 cherry tomatoes
• 1 fresh pineapple, cut into chunks

• 1 red bell pepper, cut into chunks
• 1/3 cup olive oil
• 1 1/2 teaspoons dried basil
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Soak skewers in water for 10 to 20 minutes.
2. Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
3. Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
4. Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

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Creamy Spinach Dip

Creamy Spinach Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LUISAISGRO

"A very yummy and creamy dip that's great for parties. Serve with crackers, tortilla chips or pita bread. Scallions may be used in place of diced onion."

Ingredients

• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup plain yogurt
• 1/2 cup cottage cheese

• 2 (14 ounce) cans spinach
• 1/4 cup diced onion
• salt to taste

Directions

1. In a large bowl, blend the cream cheese, yogurt and cottage cheese. Mix in the spinach, onion and salt. Refrigerate 2 to 3 hours before serving.

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Authentic Saag Paneer

Authentic Saag Paneer - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Allrecipes

"Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal."

Ingredients

• 2 bunches spinach, roughly chopped
• 1 bunch fenugreek leaves, roughly chopped
• 1 tablespoon canola oil
• 1/2 pound paneer, cubed
• 2 tablespoons canola oil
• 1 teaspoon cumin seeds
• 1 onion, thinly sliced
• 1 teaspoon grated fresh ginger

• 3 cloves garlic, minced
• 1 tomato, diced
• 2 teaspoons garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 cup heavy whipping cream
• salt to taste

Directions

1. Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
2. Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
3. Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
4. Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.

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Vegetarian Pasties

Vegetarian Pasties - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:avihockey

"I came up with this recipe because I wanted a vegetarian version."

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup butter
• 4 eggs
• 2 teaspoons distilled white vinegar

• 3 1/2 cups water
• 1 cup dry lentils
• 3 potatoes, chopped
• 1 onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Make the dough: mix flour, salt and baking powder together in a medium size mixing bowl. Cut in butter. Stir in egg, vinegar and 1/2 cup water. Continue stirring until dough is moist enough to be formed into a ball (add more water if necessary). Form the dough into a large ball.
3. Make the filling: bring a pot of 3 cups water to boil, add lentils and continue to boil for 30 to 45 minutes; until lentils are tender. Watch the lentils and add water if necessary.
4. Wrap the potatoes in aluminum foil and bake them for 30 minutes in the preheated oven. When the potatoes have cooled cut them into small pieces and mix them with the lentils.
5. In a frying pan saute onions with oil. Stir the onions into the potato-lentil mixture; season with salt and stir.
6. Divide the dough into 6 - 8-inch circles. Lay the circles on a flat, floured surface. Place one cup of filling into the center of each circle. Fold the dough around the filling; seal the edges and arrange the pasties on an ungreased cookie sheet. Bake for one hour in the preheated oven.

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Homemade Tomato Sauce I

Homemade Tomato Sauce I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOLSON7

"Fresh and delicious."

Ingredients

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced

• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste

Directions

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

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Couscous with a Kick!

Couscous with a Kick! - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:vburrito

"Spicy, summery pasta salad made with cucumber, lemon, mint, basil, and jalapeno. This is my interpretation of a spicy tabbouleh dish from 'Pasta & Co.'"

Ingredients

• 3 cups water
• 2 cups couscous
• 1/2 cup crumbled feta cheese
• 1 fresh jalapeno pepper, chopped
• 1/2 cucumber, diced
• 1 clove garlic, minced
• 1/2 cup chopped green onion

• 3 tablespoons chopped fresh mint
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 2 teaspoons ground cumin
• 2 teaspoons cayenne pepper
• 1 lemon, juiced

Directions

1. Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
2. While the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. Add the prepared couscous and mix well.

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Slow Cooker Vegetable Chili

Slow Cooker Vegetable Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CORWYNN DARKHOLME

"This is a very zesty and hearty chili recipe loaded with vegetables. Garnish with sour cream and cheese, if desired, and serve with herb toast."

Ingredients

• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (15 ounce) can garbanzo beans, drained
• 2 zucchini, thinly sliced
• 1 onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 red bell pepper, chopped

• 1 green bell pepper, chopped
• 1/3 cup chili powder
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt

Directions

1. In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
2. Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.

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Super Easy Rosemary Bread Machine Bread

Super Easy Rosemary Bread Machine Bread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Stacy

"Mouth-watering and easy to adjust to your personal tastes. Bakes up light and spongy. No eggs, milk or butter. My toddlers all want 2nds and 3rds of this when I make it!"

Ingredients

• 1 cup warm water (110 degrees F (43 degrees C))
• 2 1/2 teaspoons active dry yeast
• 3 tablespoons white sugar
• 1 1/2 teaspoons salt
• 3 tablespoons olive oil

• 1/2 teaspoon ground thyme
• 1/2 teaspoon garlic powder
• 2 teaspoons crushed dried rosemary
• 3 cups all-purpose flour

Directions

1. Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.

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Cajun Pasta Fresca

Cajun Pasta Fresca - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nicole

"This is my absolute favorite dish! If you like food with just a little kick and you are a pasta fan...this recipe is for you!"

Ingredients

• 1 pound vermicelli pasta
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 13 roma (plum) tomatoes, chopped
• 1 tablespoon salt

• 1 tablespoon chopped fresh parsley
• 1 tablespoon Cajun seasoning
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. While the pasta water is boiling, in a large skillet over medium heat, briefly saute garlic in oil. Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork. Stir in parsley, reduce heat and simmer 5 minutes more.
3. Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.

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Tomato and Garlic Pasta

Tomato and Garlic Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ALMA-LOU

"There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta."

Ingredients

• 1 (8 ounce) package angel hair pasta
• 2 pounds tomatoes
• 4 cloves crushed garlic
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh basil

• 1 tablespoon tomato paste
• salt to taste
• ground black pepper to taste
• 1/4 cup grated Parmesan cheese

Directions

1. Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
2. Cook the pasta in a large pot of boiling salted water until al dente.
3. In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
4. Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
5. VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

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Fried Zucchini

Fried Zucchini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jon

"If you like traditional fried zucchini, and you're like me, when you get done frying it you only have half of what you fried left. This is a simple and quick way to fry enough for everyone."

Ingredients

• 2 zucchini, quartered and sliced
• 1 onion, sliced into rings
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal

• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 cup vegetable oil for frying

Directions

1. Place zucchini and onions in a medium bowl and mix together.
2. In a small bowl mix flour, cornmeal, salt, pepper and garlic powder.
3. Pour dry mixture over zucchini/onion mixture, cover bowl and shake well. Let mixture sit for about 30 minutes; a batter will form on the vegetables.
4. In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.

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Zucchini and Eggs

Zucchini and Eggs - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:J. Moore

"A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked."

Ingredients

• 2 teaspoons olive oil
• 1 small zucchini, sliced

• 1 egg, beaten
• salt and pepper to taste

Directions

1. Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

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Roasted Brussels Sprouts

Roasted Brussels Sprouts - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JAQATAC

"This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!"

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil

• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

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Homemade Mac and Cheese

Homemade Mac and Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Judy

"This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it."

Ingredients

• 8 ounces uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups milk
• 1/4 cup butter

• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup bread crumbs
• 1 pinch paprika

Directions

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

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Spanish Rice II

Spanish Rice II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JOHN MAC

"Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices."

Ingredients

• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped

• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Directions

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

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Cabbage on the Grill

Cabbage on the Grill - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Debbie

"This is a quick way to cook cabbage on the grill. It gets really sweet when cooked this way."

Ingredients

• 1 large head cabbage
• 1 1/2 teaspoons garlic powder, or to taste

• salt and pepper to taste

Directions

1. Preheat grill for medium heat.
2. Cut the cabbage into 8 wedges, and remove the core. Place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. Season to taste with garlic powder, salt, and pepper. Seal cabbage in the foil.
3. Grill for 30 to 40 minutes on the preheated grill, until tender.

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Fabulous Zucchini Grinders

Fabulous Zucchini Grinders - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:your mom

"I made this up one day out of things I had on hand, and it turned out to be one of my favorite sandwiches ever. Sauteed zucchini pieces are coated with a zesty marinara sauce and topped with a generous helping of mozzarella cheese. These baked sandwiches are a great vegetarian version of the Italian grinder. They can also be made ahead of time, and heated just before serving."

Ingredients

• Marinara Sauce:
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and coarsely chopped
• 1 pinch crushed red pepper flakes
• 1 tablespoon chopped fresh basil
• 1 teaspoon red wine vinegar
• 1 teaspoon white sugar
• 1 (14.5 ounce) can diced tomatoes

• salt and pepper to taste
• Grinders:
• 1 tablespoon butter
• 2 medium zucchini, cubed
• 1 pinch red pepper flakes
• salt and pepper to taste
• 1 1/2 cups shredded mozzarella cheese
• 4 (6 inch) French or Italian sandwich rolls, split

Directions

1. To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook's Note). Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt, and pepper.
4. Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
5. Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.

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Healthier Eggplant Parmesan II

Healthier Eggplant Parmesan II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MakeItHealthy

"I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level."

Ingredients

• 1 whole egg
• 3 egg whites
• 1 tablespoon water
• 3 eggplant, peeled and thinly sliced
• 2 cups whole wheat bread crumbs

• 6 cups spaghetti sauce, divided
• 3/4 pound part-skim mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
3. Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
4. Bake in preheated oven until golden brown, about 35 minutes.

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Baby Spinach Omelet

Baby Spinach Omelet - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:HOLLYJUNE

"Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb-cutter's perfect start for the day."

Ingredients

• 2 eggs
• 1 cup torn baby spinach leaves
• 1 1/2 tablespoons grated Parmesan cheese

• 1/4 teaspoon onion powder
• 1/8 teaspoon ground nutmeg
• salt and pepper to taste

Directions

1. In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
2. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

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Portobello Mushroom Burgers

Portobello Mushroom Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Bob Cody

"The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!"

Ingredients

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil

• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• salt and pepper to taste
• 4 (1 ounce) slices provolone cheese

Directions

1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

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Asparagus Guacamole

Asparagus Guacamole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PEABOY

"Guacamole without the fatty avocado."

Ingredients

• 24 spears fresh asparagus, trimmed and coarsely chopped
• 1/2 cup salsa
• 1 tablespoon chopped cilantro

• 2 cloves garlic
• 4 green onions, sliced

Directions

1. Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
2. Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.

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Make Ahead French Toast

Make Ahead French Toast - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Debbie Tate

"We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk."

Ingredients

• 5 eggs, lightly beaten
• 1 1/2 cups milk
• 1 cup half-and-half cream
• 1 teaspoon vanilla extract
• 1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices

• 1/2 cup butter, melted
• 1 cup light brown sugar
• 2 tablespoons maple syrup
• 1 cup chopped pecans

Directions

1. In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
2. The next morning: Preheat oven to 350 degrees F (175 degrees C).
3. In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
4. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Make Ahead French Toast - Vegetarian Recipes - Best Vegetarian Recipes
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Hummus IV

Hummus IV - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BEACHVOGEL

"A straightforward hummus that may be augmented with roasted red peppers or olives. Serve with crackers, flat breads or on a pita with sprouts for a great light lunch."

Ingredients

• 2 (15.5 ounce) cans garbanzo beans, drained
• 4 tablespoons lemon juice
• 6 cloves garlic, peeled and crushed

• 3 tablespoons tahini
• 1/4 teaspoon crushed red pepper

Directions

1. Place garbanzo beans in a food processor and blend into a spreadable paste. Mix in lemon juice, garlic, tahini and crushed red pepper. Blend until smooth, using more lemon juice if consistency is too thick.

Hummus IV - Vegetarian Recipes - Best Vegetarian Recipes
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Polenta Corn Bake

Polenta Corn Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Campbell's Kitchen

"Using prepared polenta, jarred Italian sauce, frozen corn, and lots of cheese makes this mouthwatering side dish easy and delicious."

Ingredients

• 1 cup grated sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 (24 ounce) jar Prego(R) Veggie Smart Chunky & Savory Italian Sauce

• 1 (16 ounce) tube prepared polenta, cut crosswise into 12 slices
• 1 cup frozen whole kernel corn, thawed
• 3 tablespoons chopped fresh parsley

Directions

1. Stir the Cheddar cheese and Parmesan cheese in a small bowl. Spread 1/2 cup sauce in the bottom of an 8-inch square shallow baking dish. Layer 4 slices polenta, 1/2 cup corn, 1/2 cup sauce and 3/4 cup cheese mixture in the baking dish. Repeat the layers.
2. Bake at 350 degrees F for 25 minutes or until the polenta is golden brown and the cheese is melted. Sprinkle with the parsley.
3. Heat the remaining sauce in a 1-quart saucepan over medium-high heat until hot and bubbling, stirring occasionally. Serve the sauce with the polenta.

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Fairy Godmother Rice

Fairy Godmother Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ryan

"My grandfather's second wife (hence the recipe name) served this to us when we first met her. We've loved her ever since! A tasty side dish that's perfect with any dinner."

Ingredients

• 1/2 cup butter
• 5 ounces thin egg noodles
• 2 cups uncooked instant rice
• 2 (1 ounce) packages dry onion soup mix

• 4 cups vegetable broth
• 1 (5 ounce) can water chestnuts, drained and sliced
• soy sauce to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. Melt butter in a large skillet over medium heat. Brown noodles in the butter.
3. In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
4. Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.

Fairy Godmother Rice - Vegetarian Recipes - Best Vegetarian Recipes
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Slow Cooker Spinach Marinara Sauce

Slow Cooker Spinach Marinara Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DEBNJAMES

"Veggie packed pasta sauce prepared in the slow cooker! Note -- this is a very sweet and spicy tomato sauce so adjust the seasonings (salt, pepper and garlic) to suit your taste!"

Ingredients

• 1/4 cup olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 1/3 cup grated carrot
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 2/3 (6 ounce) cans tomato paste
• 1 (4.5 ounce) can sliced mushrooms, drained

• 2 tablespoons salt
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 2 1/2 tablespoons crushed red pepper
• 2 bay leaves
• 1 (28 ounce) can peeled and crushed tomatoes, with liquid

Directions

1. In a 5 quart slow cooker, combine olive oil, onion, garlic, carrot, spinach, tomato paste, mushrooms, salt, oregano, basil, crushed red pepper, bay leaves and tomatoes.
2. Cover and cook on high for 4 hours. Stir, reduce heat to low and cook for 1 to 2 hours more.

Slow Cooker Spinach Marinara Sauce - Vegetarian Recipes - Best Vegetarian Recipes
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Portobello Pot Pie

Portobello Pot Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JOHN DAILEY

"Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling."

Ingredients

• 2 (9 inch) unbaked pie crusts
• 6 small red potatoes
• 3 tablespoons olive oil
• 1 cup sliced onion
• 1 cup thinly sliced fresh shiitake mushrooms
• 3 1/2 cups water
• 1/4 cup tamari or soy sauce

• 5 tablespoons rice flour
• 2 portobello mushroom caps, cut into bite size pieces
• 1 teaspoon dried thyme
• 2 teaspoons dried sage
• 2 stalks celery, chopped
• 1 carrot, cubed

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Press one of the pie crusts into and up the sides of a 9 inch pie plate.
2. Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside.
3. Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and tamari, and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
4. Heat remaining olive oil in a large skillet over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.
5. Bake for 40 minutes in the preheated oven, until crust is golden brown.

Portobello Pot Pie - Vegetarian Recipes - Best Vegetarian Recipes
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