Vegetarian Cabbage Rolls - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Tammy

"This is a wonderful recipe -- a little time consuming, but worth the work -- it tastes just like the meat version."

Ingredients

• 1/3 cup uncooked brown rice
• 2/3 cup water
• 2 cups textured vegetable protein
• 3/4 cup boiling water
• 2 (10.75 ounce) cans tomato soup
• 10 3/4 fluid ounces water
• 1 large head cabbage, cored
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1/2 carrot, finely chopped
• 1/2 red bell pepper, diced
• 3 cloves garlic, minced

• 1 tablespoon white wine
• 1 (14.5 ounce) can whole peeled tomatoes, drained, juice reserved
• 1 egg, lightly beaten
• 1/2 cup frozen peas
• 2 pinches cayenne pepper
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 3 drops hot red pepper sauce
• toothpicks
• salt and pepper to taste

Directions

1. Place the rice and 2/3 cup water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 40 minutes, until tender. Mix the textured vegetable protein and 3/4 cup boiling water in a medium bowl. Soak 15 minutes, until rehydrated. Mix in the cooked rice.
2. Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the tomato soup and 10 3/4 fluid ounces (1 soup can) water.
3. Place the cabbage in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, until leaves are easily removed. Drain, cool, and separate leaves.
4. Heat the oil in a skillet over medium heat. Stir in the onion, carrot, red bell pepper, and garlic. Cook until tender. Mix in wine, and continue cooking until almost all liquid has evaporated. Stir in rice and textured vegetable protein, reserved juice from the tomatoes, egg, and peas. Season with cayenne pepper, onion powder, garlic powder, basil, and hot pepper sauce. Cook and stir until heated through.
5. On 1 cabbage leaf, place about 2 tablespoons skillet mixture and 1 tomato. Roll tightly, and seal with a toothpick. Repeat with remaining filling. Arrange in a casserole dish. Pour the soup and water over cabbage rolls. Season with salt and pepper.
6. Cover, and bake 35 minutes in the preheated oven, basting occasionally with the tomato sauce. Remove cover, and continue baking 10 minutes.

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22.41

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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14.32

Easy Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Granny

"This delicious recipe is a snap to make and tastes delicious! It's vegan and vegetarian, but for those who like cheese, you can serve it topped with cheese, with crackers on the side."

Ingredients

• 1 onion, chopped
• 5 cloves crushed garlic
• 1 stalk celery, chopped
• 1 tablespoon olive oil
• 8 ounces textured vegetable protein
• 4 (16 ounce) cans chili beans

• 1 (14.5 ounce) can stewed tomatoes
• 4 cups water
• 2 tablespoons brown sugar
• salt and pepper to taste
• 2 teaspoons chili powder

Directions

1. In a large saucepan saute onion, garlic, celery and olive oil until onions are soft.
2. Add to saucepan textured vegetable protein, chili beans, tomatoes, water, sugar, salt and pepper, and chili powder. Stir occasionally, let simmer for 30 minutes. The textured vegetable protein will expand when added to liquid.

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18.12

Cornucopia Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Katherine Pruschen

"This is a wonderful vegetarian recipe from the Cornucopia Restaurant which was in South Bend, IN. It makes a very large pot of chili. Freeze leftovers for a future meal, or cut ingredients in half for a normal pot of chili."

Ingredients

• 1 1/2 cups dry kidney beans
• 1 1/2 cups dried pinto beans
• 9 cups water
• 24 ounces textured vegetable protein
• 3 1/2 cups boiling water
• 1/4 cup vegetable oil
• 3 cups chopped onion
• 4 teaspoons ground cumin
• 1 teaspoon ground cayenne pepper

• 1/2 teaspoon dried oregano
• 2 teaspoons salt
• 4 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 tablespoon molasses
• 1 tablespoon honey
• 3 (10 ounce) cans chile sauce
• 1 (28 ounce) can tomato puree
• 3 (29 ounce) cans diced tomatoes

Directions

1. Place beans in a large saucepan, and cover with water. Soak overnight in the refrigerator. Drain, and return to pan. Add 9 cups water; cook for 1 1/2 hours, or until tender.
2. Meanwhile, mix textured vegetable protein and boiling water together in a large bowl. Set aside.
3. In a large saute pan, heat oil over medium heat. Add onions; cook and stir until soft and translucent.
4. In a large stock pot, combine beans, textured vegetable protein, onions, spices, salt, honey, molasses, chili sauce, tomato puree, and diced tomatoes. Stir to mix well. Simmer, stirring often for at least 1 hour.

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12.55

Lentils and Rice with TVP - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lily9753

"Lentils, rice, and TVP (textured vegetable protein) cooked in broth with onion and spices."

Ingredients

• 1 cup brown lentils
• 3 cups water
• 1 1/2 teaspoons olive oil
• 1 medium onion, chopped
• 1 cup long grain white rice
• 1/2 cup texturized vegetable protein (TVP)

• 4 1/2 teaspoons chicken bouillon granules
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 2 tablespoons dried parsley flakes
• 2 1/2 cups water
• black pepper to taste

Directions

1. Combine lentils with 3 cups of water in a large saucepan and bring to a boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
2. Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, TVP, chicken bouillon, curry powder, cumin, parsley flakes, and 2 1/2 cups of water. Return to a boil over high heat, then remove from the heat, cover, and let stand for 20 minutes. Do not remove the lid during this time. After 20 minutes, remove the lid and stir before serving.

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20.39

Unstuffed Cabbage - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Carol

"A delicious cabbage, vegetarian burger, and tomato dish. Give it a try, you'll love it!"

Ingredients

• 5 cups shredded cabbage
• 1 (12 ounce) package vegetarian burger crumbles
• 2 (14.5 ounce) cans Italian-style stewed tomatoes
• 1/2 tablespoon lemon juice

• 1 tablespoon brown sugar
• 1/2 cup chopped fresh dill
• 1/2 teaspoon ground allspice
• freshly ground black pepper to taste

Directions

1. Heat a large skillet over a medium heat. Stir in cabbage and let it cook 4 minutes; or until wilted and lightly browned.
2. Stir vegetarian burger crumbles, tomatoes, lemon juice, brown sugar, dill, allspice, and pepper into the mixture. Bring the mixture to a boil, cover and reduce the heat to low. Let the mixture simmer 5 minutes before serving.

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11.54

Vegetarian Meatloaf with Vegetables - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Renee

"This is a meaty alternative to meat loaf, with vegetables on the side."

Ingredients

• 1/2 (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)
• 1 (12 ounce) package vegetarian burger crumbles
• 1 onion, chopped
• 2 eggs, beaten
• 2 tablespoons vegetarian Worcestershire sauce
• 1 teaspoon salt
• 1/3 teaspoon pepper
• 1 teaspoon ground sage
• 1/2 teaspoon garlic powder

• 2 teaspoons prepared mustard
• 1 tablespoon vegetable oil
• 3 1/2 slices bread, cubed
• 1/3 cup milk
• 1 (8 ounce) can tomato sauce
• 4 carrots, cut into 1 inch pieces
• 4 potatoes, cubed
• 1 cooking spray

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
3. Place carrots and potatoes around loaf and spray vegetables with cooking spray.
4. Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

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17.11

Eggplant Pasta Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ZAPATISTA234

"Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious."

Ingredients

• 1 large eggplant, peeled and thinly sliced
• 1/2 pound dry penne pasta
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic
• 1 ancho chile pepper, chopped (optional)

• 2 tablespoons olive oil
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 cups milk
• 1 (12 ounce) package vegetarian burger crumbles
• 1 1/2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. 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. Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
3. In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
4. In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
5. Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
6. Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.

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17.11

Vegetarian Tourtiere - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NORTHERNLIGHT1

"Tourtiere is a traditional meat pie served in French-speaking areas of Canada for Reveillon, a Christmas or New Years Eve party. Enjoy this vegetarian version which I have modified from several sources. Makes 2 pies or one really big, thick one. Serve with a spicy chutney or steak sauce, mashed potatoes, steamed green beans, and a nice salad. Freezes well before baking. Bon appetit!"

Ingredients

• 2 cups vegetable broth
• 2 cups texturized vegetable protein (TVP)
• 1/2 cup dried vegetable flakes
• 3 tablespoons butter
• 1 cup onion, minced
• 2 cups mushrooms, minced
• 2 cups bread crumbs
• 1 teaspoon freshly cracked peppercorns
• 1/2 teaspoon sea salt

• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried summer savory leaves
• 1 pinch ground cloves
• 1 pinch fresh ground nutmeg
• 1 (12 fluid ounce) bottle beer, room temperature
• 1 egg, beaten
• 1 tablespoon milk
• 2 (9 inch) refrigerated pie crusts
• 1 teaspoon water

Directions

1. Pour the vegetable broth into a saucepan and bring to a boil over high heat. Measure the texturized vegetable protein and vegetable flakes into a large mixing bowl. Pour the boiling broth over the texturized vegetable protein and vegetable flakes; soak for 15 minutes.
2. Meanwhile, melt the butter in a large skillet over medium-high heat, add the mushrooms and onions; cook and stir until soft, about 10 minutes.
3. Stir the texturized vegetable protein and vegetable flake mixture in with the mushroom and onions. Pour the beer into the skillet with the vegetable mixture; remove from heat and cool.
4. Preheat oven to 450 degrees F (230 degrees C).
5. Whisk the egg and milk together in a small bowl.
6. Line a deep dish pie plate with one round of the prepared pastry. Pour the vegetable mixture into the pastry shell. Prepare the top pastry by cutting a 2 to 3-inch hole in the center of the round using a knife or a decorative cookie cutter.
7. Moisten the edges of the bottom round with water. Place the top round of prepared pastry on top of the meat filling, pressing around the edges and crimping to seal. Brush the top of the pastry with the egg and milk mixture.
8. Bake in the preheated 450 degree F (230 degrees C) oven for 15 minutes. Lower the oven temperature to 375 degrees F (190 degrees C) and continue baking until the crust is golden brown, 30 to 40 minutes.

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16.10

Malaysian Quinoa (Vegetarian) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ABBYJB

"Quinoa and soya chunks with satay sauce. You can vary how much water you use in the sauce depending on how wet or dry you like it. This is a great recipe for vegetarians who want a quick, tasty meal but have no fresh produce in the fridge!"

Ingredients

• 1 1/2 cups water, divided
• 1/2 cup dried soy chunks (textured vegetable protein)
• 1 tablespoon peanut butter
• 1 tablespoon canned cream of coconut
• 1/2 bird's eye chile, seeded and minced

• 1/2 green onion, diced
• 1 teaspoon chopped cilantro
• 1/2 cup uncooked quinoa
• salt and pepper to taste

Directions

1. Boil 1/2 cup water, and pour into a bowl. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks.
2. Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to low, cover, and simmer 15 minutes, until quinoa is fluffy. Stir in the soy chunks and peanut butter sauce, and season with salt and pepper to serve.

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21.28

Jean's Swedish Faux Meatballs - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:COURTNEYSUNSHINE

"This is a recipe that was handed down by my Mother-in-Law. It is a delicious twist on a 'comfort' food!"

Ingredients

• 3 slices bread, crumbled
• 2 tablespoons chopped onion
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 3/4 cup skim milk

• 2 (12 ounce) packages frozen burger-style crumbles
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 cup half-and-half cream

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl combine bread crumbs, onion, pepper, nutmeg and milk. Stir in burger-style crumbles until well blended. Form into 1 1/2 balls.
3. In a large skillet over medium heat, brown the 'meat' balls in butter. Remove with a slotted spoon and place in a 2 quart casserole dish.
4. Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and cream and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over 'meat' balls .
5. Bake in preheated oven for 30 minutes.

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11.43

Easy Vegetarian Stroganoff - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GEORGIANA HOFFMAN

"Fast and delicious, great over noodles, baked potato, or rice."

Ingredients

• 1 (12 ounce) package textured vegetable protein
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (6 ounce) can sliced mushrooms, drained
• 2 tablespoons minced onion
• 1 tablespoon garlic powder

• 1 tablespoon seasoning salt
• 2 1/2 cups water
• 1 cup rolled oats
• 1 tablespoon olive oil

Directions

1. In a large, heavy skillet over medium heat combine textured vegetable protein, mushroom soup, mushrooms, onion, garlic powder, seasoning salt, water, oats and olive oil. Stir until ingredients are well mixed, oats are moist and soup is dissolved. Reduce heat to low and simmer until thickened, about 10 minutes.

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17.24

Zesty Pantry Potato Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Rachel K.

"Something I threw together today. TVP is available in health food stores (and in more and more supermarkets, these days)."

Ingredients

• 2 cups chopped carrots
• 1/2 cup texturized vegetable protein (TVP)
• 1/4 cup uncooked long-grain rice
• 1 onion, sliced
• 2 (15 ounce) cans sliced potatoes, drained
• 1 cup salsa

• 1/8 cup dry sherry
• 1/8 cup Italian-style salad dressing
• 2 cups water
• 1 teaspoon cornstarch
• 1/4 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 250 degrees F (120 degrees C).
2. In a large bowl toss together carrots, TVP, rice and onion. Transfer to a deep, round casserole dish. Press mixture down evenly. Layer potatoes on top of carrot mixture.
3. In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch. Slowly pour over potatoes.
4. Bake, covered, in preheated oven for 1 hour. Remove cover and sprinkle with bread crumbs and Parmesan cheese.
5. Heat oven to 400 degrees F (200 degrees C) and bake, uncovered, for 1 1/2 hours. Cool slightly before serving.

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20.39

Vegetarian Stuffed Poblano Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jessica

"These soy-meat stuffed peppers are easy and delicious...my friends didn't realize they were eating fake meat ;)"

Ingredients

• 4 poblano peppers
• 2 tablespoons olive oil
• 1 (12 ounce) package vegetarian burger crumbles

• 1 (1.25 ounce) package chili seasoning mix
• 1/2 cup shredded pepperjack cheese

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Bring a large saucepan of water to a boil. Slice the poblanos in half lengthwise and remove the seeds and stems. Place cleaned peppers in boiling water; cook until soft, about 4 minutes. Drain.
3. Heat olive oil in a large skillet. Stir in vegetarian crumbles and chili seasoning mix. Cook, stirring, until crumbles are hot, about 5 minutes. Fill the cooked peppers with the seasoned crumbles; top with pepperjack cheese. Arrange stuffed peppers on a baking sheet.
4. Place peppers in preheated oven until cheese is melted, about 10 minutes.

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22.16

Vegetarian Pumpkin Spinach Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dani

"This easy chili is unique and delicious. It has the added bonuses of iron, vitamin A, and protein. It's also completely vegetarian!"

Ingredients

• 1 (28 ounce) can diced tomatoes
• 1 (14 ounce) can 100% pure pumpkin
• 1 cup vegetable juice
• 1 cup chopped okra
• 1 cup chopped broccoli
• 1 carrot, peeled and chopped
• 1 small zucchini, diced
• 1 small onion, diced
• 2 tablespoons pumpkin pie spice

• 2 tablespoons white sugar
• 2 tablespoons white vinegar
• 1 teaspoon chili powder, or to taste
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (12 ounce) package vegetarian ground beef crumbles
• 1 (19 ounce) can fava beans, drained
• 2 cups chopped spinach

Directions

1. Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
2. Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.

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21.15

Vegetarian Faux Chicken Patties - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KITTYANN

"These patties are easy and can be served in place of fish patties or chicken for flavor. Vegetarian fried chicken combined with celery, onion, green pepper, eggs and stuffing, formed into patties and fried. Use your favorite herbs and spices to jazz it up."

Ingredients

• 1 (12.5 ounce) can vegetarian fried chicken (e.g., FriChik)
• 1 celery
• 1/2 small onion
• 1/4 large green bell pepper

• 4 eggs, beaten
• 1/2 cup dry bread stuffing mix
• salt and pepper to taste
• 1 tablespoon olive oil

Directions

1. Process the 'chicken' in a food processor and then transfer it to a medium mixing bowl. Run the celery, onion and green pepper through the processor. Add the vegetables to the mixing bowl and stir in the eggs, stuffing, salt and pepper; mix well. Form into patties.
2. In a medium frying pan heat olive oil over medium-high heat. Fry patties on each side until browned.

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13.08

Vegetable Paella - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DRAPOSO

"I am a vegetarian and I am always trying new things. Substitute this meat dish with veggie ground beef and you won't taste the difference!"

Ingredients

• 2 cups water
• 1 cup long grain rice, rinsed and drained
• vegetable oil
• 1 cup frozen corn and peas
• 1 cup frozen broccoli

• 1 cup sliced mushrooms
• 1 (12 ounce) package texturized vegetable protein (TVP)
• 1/4 teaspoon garlic salt
• 1/4 teaspoon paprika
• 1 pinch black pepper

Directions

1. Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside.
2. Heat oil in wok or deep frying pan over medium high heat. Cook frozen corn, peas, and broccoli until thawed. Stir in sliced mushrooms and veggie ground beef, and continue cooking for 5 minutes, stirring occasionally. Once vegetables are tender and vegetable protein is browned, stir in garlic salt and paprika. Reduce heat to low, and cook another 3 minutes. Serve warm over rice.

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10.18