Easy Baked Tempeh

Easy Baked Tempeh - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Wyntir

"This has to be one of the easiest recipes I have since the spices work with so many different ingredients. Potatoes also work well with this spice combination. Feel free to add or lessen the amount of spices to your personal taste! Enjoy!"

Ingredients

• 2 tablespoons sunflower seed oil
• 2 tablespoons brewers' yeast
• 1 tablespoon dried oregano
• 1 tablespoon dried chives

• 2 teaspoons chopped fresh marjoram
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1 (8 ounce) package tempeh, cut into 1/2 inch squares

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, stir together the oil, brewer's yeast, oregano, chives, marjoram, coriander, and salt until well mixed. Add cubed tempeh, and toss to coat. (More oil may be needed to coat tempeh completely.) Spread tempeh in a single layer onto a lightly oiled cookie sheet.
3. Bake in the preheated oven for 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool for 2 to 3 minutes. Serve warm, and enjoy!

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Tofu and Veggies in Peanut Sauce

Tofu and Veggies in Peanut Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Anne Buchanan

"Easy, quick, and tasty meal. A favorite in our household."

Ingredients

• 1 tablespoon peanut oil
• 1 small head broccoli, chopped
• 1 small red bell pepper, chopped
• 5 fresh mushrooms, sliced
• 1 pound firm tofu, cubed
• 1/2 cup peanut butter

• 1/2 cup hot water
• 2 tablespoons vinegar
• 2 tablespoons soy sauce
• 1 1/2 tablespoons molasses
• ground cayenne pepper to taste

Directions

1. Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
2. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.

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Vegetarian Cassoulet

Vegetarian Cassoulet - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Syd

"This is a vegetarian version of the traditional French dish. If you are home while this is cooking, give the beans a stir every couple of hours."

Ingredients

• 2 tablespoons olive oil
• 1 onion
• 2 carrots, peeled and diced
• 1 pound dry navy beans, soaked overnight
• 4 cups mushroom broth
• 1 cube vegetable bouillon

• 1 bay leaf
• 4 sprigs fresh parsley
• 1 sprig fresh rosemary
• 1 sprig fresh lemon thyme, chopped
• 1 sprig fresh savory
• 1 large potato, peeled and cubed

Directions

1. Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
2. In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.
3. Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.

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Savannah's Best Marinated Portobello Mushrooms

Savannah's Best Marinated Portobello Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too."

Ingredients

• 1/2 cup cooking wine
• 1 tablespoon olive oil
• 2 tablespoons dark soy sauce

• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 2 large portobello mushroom caps

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
3. Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

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Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole

Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nep2nfly

"This recipe was created in response to a few picky veggie eaters in my household who love corn casserole, but aren't fond of some garden favorites. This gets gobbled up every time! No one ever guesses at the amount of veggies inside this firm but creamy yumminess! This great potluck pleaser freezes well. I used freshly chopped squash and zucchini as well as frozen chopped veggies (originally from my garden)."

Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped yellow summer squash
• 1 1/2 cups shredded zucchini
• 1/4 cup chopped red onion
• 1 tablespoon garlic powder
• 1/8 teaspoon ground black pepper, or to taste
• 1/4 cup grated Parmesan cheese

• 1/2 cup light margarine
• 1 (8 ounce) package cream cheese, softened
• 1 (14.5 ounce) can whole kernel corn, drained
• 2 (14.5 ounce) cans cream-style corn, divided
• 2 (8.5 ounce) packages dry corn muffin mix
• 2 eggs
• 1 tablespoon white sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
3. Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
4. Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.

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Veggie Quinoa Burgers

Veggie Quinoa Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Becky

"This veggie burger is packed with veggie and quinoa goodness including lots of meatless protein. A great alternative to a beef burger and just as hearty and filling. It can be cooked on the grill or baked in the oven. The egg and cheese may be left out to make this recipe vegan."

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 2 teaspoons olive oil
• 4 carrots, peeled and minced
• 2 stalks celery, minced
• 1/2 red bell pepper, minced
• 1 onion, minced
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 2 cups minced fresh mushrooms

• 1 (19 ounce) can kidney beans, rinsed and drained
• 1/2 bunch fresh dill, chopped
• 2 cups chopped fresh spinach
• 1 egg (optional)
• 1/2 cup dry bread crumbs
• 2 tablespoons sesame oil
• 4 slices shredded mozzarella cheese
• salt and ground black pepper to taste
• 1 tablespoon olive oil

Directions

1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes; Remove from heat and set aside to cool.
3. Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool.
4. Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
5. Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
6. Brush the 1 tablespoon olive oil evenly both sides of each patty.
7. Arrange the patties into a large baking dish.
8. Grill on preheated grill until hot in the center, 7 to 8 minutes per side.

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Bulgur Chickpea Salad

Bulgur Chickpea Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NIBLETS

"This tabbouleh salad variation is a meal in itself."

Ingredients

• 1 cup bulgur
• 2 cups boiling water
• 1/2 cup vegetable oil
• 1/2 cup fresh lemon juice
• salt to taste

• ground black pepper to taste
• 1 cup chopped green onions
• 1 (15 ounce) can garbanzo beans, drained
• 1 cup chopped fresh parsley
• 1 cup grated carrots

Directions

1. In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
2. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
3. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.

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Curried Butternut Squash and Apple Bisque

Curried Butternut Squash and Apple Bisque - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Gregg Bracke

"This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!"

Ingredients

• 2 butternut squash, halved lengthwise and seeded
• olive oil
• 2 sweet onions (such as Vidalia(R)), diced
• 6 cloves garlic, minced
• 2 quarts vegetable stock

• 1 (8.4 ounce) package medium-hot curry sauce (such as S&B(R) Golden Curry)
• 2 Granny Smith apples, cored and diced
• 2 (14 ounce) cans unsweetened coconut cream
• 1/4 cup toasted pine nuts, or to taste
• 16 fresh cilantro leaves, or to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place squash onto a baking sheet cut-side down.
3. Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
4. Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
5. Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
6. Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

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Sun-Dried Tomato Dip

Sun-Dried Tomato Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Robin C

"This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips."

Ingredients

• 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
• 8 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 cloves garlic, minced

• hot pepper sauce to taste
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 cup fresh basil

Directions

1. In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

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One Dish Vegetarian Dinner

One Dish Vegetarian Dinner - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jan Kinnard

"This is a quick and easy meal if you live alone. Leftovers heat well in the microwave. Filling and delicious."

Ingredients

• 1 (16 ounce) package penne pasta
• 4 cloves garlic, minced
• 3/4 cup olive oil

• 1 large head fresh broccoli, blanched
• 1 (6 ounce) can sliced black olives

Directions

1. Cook pasta in large pot with boiling salted water until al dente. Drain well.
2. In a medium skillet over medium heat cook garlic in olive oil, being careful not to allow garlic to burn.
3. In a large bowl add the cooked broccoli, cooked and drained pasta, and black olives.
4. To serve, pour garlic oil over pasta and vegetables. Serve warm.

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Mango Salsa

Mango Salsa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:IYENGAR21

"This is a very tasty mango salsa that is great served over fish. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips."

Ingredients

• 1 mango - peeled, seeded, and chopped
• 1/4 cup finely chopped red bell pepper
• 1 green onion, chopped
• 2 tablespoons chopped cilantro

• 1 fresh jalapeno chile pepper, finely chopped
• 2 tablespoons lime juice
• 1 tablespoon lemon juice

Directions

1. In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

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Feta Veggie Quiche

Feta Veggie Quiche - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:betsdanforth

"This is a basic recipe that can be adapted to your tastes, or (more likely, in my case) what's getting old in the fridge. To make it easier, I use a bought pie crust, but homemade would definitely make it better!"

Ingredients

• 1 (9 inch) pie crust
• 3 eggs
• 1 1/2 cups milk
• 1 tablespoon all-purpose flour
• 1/2 cup chopped onion
• 1/2 cup sliced fresh mushrooms

• 1/2 cup chopped fresh spinach
• 1/2 cup broccoli florets, chopped
• 1/4 cup crumbled Greek feta
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
2. In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
3. Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.

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Lentil Quiche

Lentil Quiche - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:WONDER79

"This is a tasty, protein-filled vegetarian meal. The recipe is really quite quick. Get the onions in, put the lentils on, then prep the rest of the ingredients. Once you've got the quiche in the oven, you've got 45 minutes of spare time!"

Ingredients

• 1 cup chopped onion
• 2 tablespoons olive oil
• 1/2 cup dried lentils
• 2 cups water
• 2 cups broccoli florets
• 1 cup chopped fresh tomatoes

• 4 eggs, beaten
• 1 cup milk
• 1 teaspoon salt
• ground black pepper to taste
• 2 teaspoons Italian seasoning
• 1/2 cup shredded Cheddar cheese (optional)

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Place the onion and olive oil into a 9 inch deep-dish pie plate. Bake for about 15 minutes, or until onion is tender.
2. Place the lentils and water into a saucepan, and bring to a boil. Cook for about 20 minutes, or until lentils are tender. Drain most of the water off, then place the broccoli florets on top of the lentils. Cover and cook for about 5 minutes. This will dry the lentils, and cook the broccoli.
3. Transfer the lentils, broccoli and tomatoes to the pie plate with the onions, and stir to evenly distribute each item. Stir in cheese at this time if using. In a medium bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning. Pour over the ingredients in the pie plate.
4. Bake for 45 minutes in the preheated oven, or until the center is firm when the quiche is jiggled. Cool for a few minutes before slicing and serving.

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Gnocchi I

Gnocchi I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Anna

"This simple potato, flour, and egg recipe is one my family has used for generations."

Ingredients

• 2 potatoes
• 2 cups all-purpose flour

• 1 egg

Directions

1. Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
2. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

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Easy Vegetarian Corn Chowder

Easy Vegetarian Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Annette Hartman

"Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth."

Ingredients

• 6 tablespoons butter
• 1/4 cup diced onion
• 1/2 cup diced celery
• 6 tablespoons all-purpose flour
• 2 (14.5 ounce) cans vegetable broth
• 2 (15 ounce) cans creamed corn
• 1 (15 ounce) can whole kernel corn, drained

• 2 tablespoons shredded carrot
• 1 cup half-and-half cream
• 3/4 cup skim milk
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• 1 pinch salt

Directions

1. In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
2. Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

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Muesli

Muesli - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jen

"This is a nutritious and delicious breakfast cereal. Use any type of dried fruit you desire! You can also use almonds in place of walnuts if you like. Wonderful when served in bowls with milk and fresh berries or sliced fresh fruit."

Ingredients

• 4 1/2 cups rolled oats
• 1/2 cup toasted wheat germ
• 1/2 cup wheat bran
• 1/2 cup oat bran

• 1 cup raisins
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup raw sunflower seeds

Directions

1. In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

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Green Beans with Bread Crumbs

Green Beans with Bread Crumbs - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MNKENNEY

"My mom gave me this recipe. It's been in the family for years. Hope you enjoy it as much as we do - it's a sure way to get my kids to eat green beans. You can easily double this recipe."

Ingredients

• 1 pound fresh green beans, washed and trimmed
• 1/2 cup water
• 1/4 cup Italian-style seasoned bread crumbs
• 1/4 cup olive oil
• salt and pepper to taste

• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup grated Parmesan cheese

Directions

1. Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

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Crunchy Curried Kale

Crunchy Curried Kale - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:http://www.accountkiller.com/r

"Excellent recipe to introduce kale, tempeh, and healthy foods to family and friends. My family loves it!"

Ingredients

• 2 tablespoons olive oil, or as needed
• 10 ounces kale, chopped
• 1 tablespoon curry powder, or to taste

• 2 avocados - peeled, pitted, and sliced
• 1 (8 ounce) package tempeh, cut into cubes
• 5 small corn tortillas, cut into small triangles

Directions

1. Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.

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Tempeh Mock Tuna Salad

Tempeh Mock Tuna Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:bibliobubba

"For vegetarians craving the taste and texture of tuna salad, this comes close."

Ingredients

• 2 cups vegetable broth
• 1 (8 ounce) package tempeh
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 clove garlic, minced

• 1 tablespoon seaweed flakes or granules
• 1/2 cup minced red onion
• 1 cup chopped celery
• 1 cup chopped dill pickles
• 1/4 cup soy mayonnaise

Directions

1. Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl.
2. In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery, and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.

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Vegetarian Kale Soup

Vegetarian Kale Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Donna B

"This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans."

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 tablespoons chopped garlic
• 1 bunch kale, stems removed and leaves chopped
• 8 cups water
• 6 cubes vegetable bouillon (such as Knorr)

• 1 (15 ounce) can diced tomatoes
• 6 white potatoes, peeled and cubed
• 2 (15 ounce) cans cannellini beans (drained if desired)
• 1 tablespoon Italian seasoning
• 2 tablespoons dried parsley
• salt and pepper to taste

Directions

1. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

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Basil, Tomato and Mozzarella Sandwich

Basil, Tomato and Mozzarella Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MILKLISSA79

"This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking."

Ingredients

• 1 (1 pound) loaf Italian bread
• 6 fresh basil leaves, chopped
• 2 tomatoes, sliced

• 4 ounces fresh mozzarella cheese, sliced
• 1/8 teaspoon red pepper flakes
• 1/2 cup balsamic vinegar

Directions

1. Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
2. In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

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Spinach Enchiladas

Spinach Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SADONIA2

"If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach."

Ingredients

• 1 tablespoon butter
• 1/2 cup sliced green onions
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
• 1 cup ricotta cheese

• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese
• 10 (6 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

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Wicked Good Veggie Chili

Wicked Good Veggie Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Paulina

"Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice."

Ingredients

• 1/2 cup texturized vegetable protein (TVP)
• 1 cup water
• 2 1/2 tablespoons olive oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground cayenne pepper

• 1/4 teaspoon cinnamon
• 1 tablespoon honey
• 2 (12 ounce) cans kidney beans with liquid
• 2 (12 ounce) cans diced tomatoes with juice
• 1 green bell pepper, chopped
• 2 carrots, finely chopped
• 1 bunch green onions, chopped
• 1 bunch cilantro, chopped
• 1 (8 ounce) container dairy sour cream

Directions

1. Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
2. Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
3. Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

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Greek Pasta with Tomatoes and White Beans

Greek Pasta with Tomatoes and White Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Joelene Craver

"An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together."

Ingredients

• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 10 ounces fresh spinach, washed and chopped

• 8 ounces penne pasta
• 1/2 cup crumbled feta cheese

Directions

1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.

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Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

Eggplant Parmesan with Fresh Basil and Smoked Mozzarella - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:lindseytr0n

"The heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent."

Ingredients

• 1 large unpeeled purple eggplant, trimmed and cut into 1/8-inch thick slices
• 1 teaspoon fine sea salt, or as needed
• 2 eggs
• 1 tablespoon whole milk
• 1 cup Italian-seasoned bread crumbs, or more as needed

• 3/4 cup extra-virgin olive oil, or as needed
• 1 (24 ounce) jar prepared marinara sauce (such as De Cecco(R))
• 1 bunch fresh basil, coarsely chopped
• 1 (8 ounce) package smoked mozzarella cheese, very thinly sliced
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
2. Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
3. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
4. Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
5. Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
6. Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

Eggplant Parmesan with Fresh Basil and Smoked Mozzarella - Vegetarian Recipes - Best Vegetarian Recipes
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Traditional Style Vegan Shepherd's Pie

Traditional Style Vegan Shepherd's Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:VeggieChefLaura

"This is a traditional-style shepherd's pie like my Mum used to make, but completely vegan. All amounts are approximate and can be altered to your tastes!"

Ingredients

• Mashed potato layer:
• 5 russet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup vegan mayonnaise
• 1/2 cup soy milk
• 1/4 cup olive oil
• 3 tablespoons vegan cream cheese substitute (such as Tofutti (R))
• 2 teaspoons salt
• Bottom layer:
• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped

• 2 carrots, chopped
• 3 stalks celery, chopped
• 1/2 cup frozen peas
• 1 tomato, chopped
• 1 teaspoon Italian seasoning
• 1 clove garlic, minced, or more to taste
• 1 pinch ground black pepper to taste
• 1 (14 ounce) package vegetarian ground beef substitute
• 1/2 cup shredded Cheddar-style soy cheese

Directions

1. Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
2. Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
3. Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
4. Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
5. Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
6. Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
7. Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

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Gingery Carrot Salad

Gingery Carrot Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LAKEGRAN65

"A refreshing change of pace. I am always looking for salads that get better when they are in the fridge for a few days."

Ingredients

• 1 pound carrots, cut diagonally into thin slices
• 2 tablespoons cider vinegar
• 1 tablespoon olive oil
• 2 tablespoons Splenda
• 1 clove garlic, grated
• 1/4 teaspoon ground cumin

• 1/4 teaspoon cinnamon
• 1 teaspoon grated fresh ginger
• 1/8 teaspoon seasoned salt
• 1 dash cayenne pepper
• 1/2 cup raisins

Directions

1. Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.
2. In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.

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Pesto Pasta with Green Beans and Potatoes

Pesto Pasta with Green Beans and Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kat

"Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!"

Ingredients

• 1/2 pound dry penne pasta
• 4 red potatoes, cut into 1/4 inch slices
• 1/4 pound fresh green beans, cut into 2 inch pieces
• 1 tablespoon olive oil
• 1 clove garlic, minced

• salt and pepper to taste
• 1/2 cup plain yogurt
• 1/3 cup pesto
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.
2. Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.
3. Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.
4. Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.

Pesto Pasta with Green Beans and Potatoes - Vegetarian Recipes - Best Vegetarian Recipes
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