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Best Vegetarian Recipes

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Edie's Patatosalata - Vegetarian Recipes - Best Vegetarian Recipes
Edie's Patatosalata
Recipe By:Irene
"Red potato salad with a light oil, vinegar, and herb dressing. No mayonnaise. My kids love it! If you like, you can leave the skins on the potatoes for a more colorful dish."

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 red onion, thinly sliced
  • 5 large red potatoes
  • 2 tablespoons chopped fresh parsley

Directions

  1. In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
  2. Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
  3. When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.

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14.33

Yummy Bok Choy Salad - Vegetarian Recipes - Best Vegetarian Recipes
Yummy Bok Choy Salad
Recipe By:SYS1
"This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference."

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • 1/3 cup white sugar
  • 3 tablespoons soy sauce
  • 2 bunches baby bok choy, cleaned and sliced
  • 1 bunch green onions, chopped
  • 1/8 cup slivered almonds, toasted
  • 1/2 (6 ounce) package chow mein noodles

Directions

  1. In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
  2. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

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17.12

Israeli Moroccan Couscous - Vegetarian Recipes - Best Vegetarian Recipes
Israeli Moroccan Couscous
Recipe By:Cig
"The vegetables can be cubed, but will take longer to cook."

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cups vegetable broth
  • 2 carrots, peeled and julienned
  • 2 turnips, peeled and julienned
  • 1 sweet potato, julienned
  • 1 zucchini, julienned
  • 1 red bell pepper, julienned
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can tomato sauce
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1 pinch saffron
  • 1 pinch curry powder
  • 2 cups uncooked couscous

Directions

  1. Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
  2. Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
  3. Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
  4. Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

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Bulgur Chickpea Salad - Vegetarian Recipes - Best Vegetarian Recipes
Bulgur Chickpea Salad
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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Cranberry Sauce - Vegetarian Recipes - Best Vegetarian Recipes
Cranberry Sauce
Recipe By:Toni
"A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com."

Ingredients

  • 12 ounces cranberries
  • 1 cup white sugar
  • 1 cup orange juice

Directions

  1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

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Marinated Salad - Vegetarian Recipes - Best Vegetarian Recipes
Marinated Salad
Recipe By:Barbara Stocker
"This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing."

Ingredients

  • 1 (15 ounce) can peas, drained
  • 1 (15 ounce) can shoe peg corn, drained
  • 1 (15 ounce) can green beans, drained
  • 1 (2 ounce) jar pimentos
  • 1 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1 cup white sugar
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup white wine vinegar

Directions

  1. Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
  2. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

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Black Bean and Corn Salad II - Vegetarian Recipes - Best Vegetarian Recipes
Black Bean and Corn Salad II
Recipe By:Jen
"This salad is very colorful and includes a very tasty lime dressing."

Ingredients

  • 1/3 cup fresh lime juice
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • 1 avocado - peeled, pitted and diced
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro (optional)

Directions

  1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

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18.24

Chickpea Salad with Red Onion and Tomato - Vegetarian Recipes - Best Vegetarian Recipes
Chickpea Salad with Red Onion and Tomato
Recipe By:Jen Jen
"A good chickpea salad, that is low-fat and high in protein."

Ingredients

  • 19 ounces garbanzo beans, drained
  • 2 tablespoons red onion, chopped
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1/2 cup chopped parsley
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Directions

  1. In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

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Agedashi-esque Tofu - Vegetarian Recipes - Best Vegetarian Recipes
Agedashi-esque Tofu
Recipe By:SMACPRODUCTIONS
"A very simple version of the Japanese sushi accompaniment. Serve with stir fry, rice, goma ae or any oriental meal."

Ingredients

  • 1 (12 ounce) package extra firm tofu
  • 3 tablespoons cornstarch
  • oil for frying
  • 2 green onions, chopped
  • 2 tablespoons hoisin sauce

Directions

  1. Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
  2. Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
  3. Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

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Cucumber Salad I - Vegetarian Recipes - Best Vegetarian Recipes
Cucumber Salad I
Recipe By:annnn
"No oil is used in this cool and refreshing summer salad made with cucumbers, red onion, and rice wine vinegar."

Ingredients

  • 2 cucumbers, peeled and thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 1/2 cups water
  • 1/2 cup rice wine vinegar
  • 1 teaspoon white sugar
  • 1/4 teaspoon seasoning salt

Directions

  1. Combine cucumbers and red onion in a salad bowl.
  2. In a small bowl, stir together water, rice wine vinegar, sugar, and seasoned salt. Pour over vegetables. Chill for 1 hour. Serve chilled or at room temperature.

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Couscous with Olives and Sun-Dried Tomato - Vegetarian Recipes - Best Vegetarian Recipes
Couscous with Olives and Sun-Dried Tomato
Recipe By:Erin C. David
"A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!"

Ingredients

  • 1 1/4 cups vegetable broth
  • 1 1/4 cups water
  • 2 cups pearl (Israeli) couscous
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 5 tablespoons olive oil, divided
  • 1/2 cup pine nuts
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 cup sliced black olives
  • 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup vegetable broth
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

  1. Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
  2. Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
  3. Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
  4. Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

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Yummy Korean Glass Noodles (Jap Chae) - Vegetarian Recipes - Best Vegetarian Recipes
Yummy Korean Glass Noodles (Jap Chae)
Recipe By:SarahandtheCity
"After lots of trial and error, I have managed to recreate one of my favorite appetizer dishes served at a Korean restaurant. While this is not the traditional Jap Chae that includes meats and vegetables, this one is sweet and delightful. Great served as an appetizer or a side dish to chicken and meat! Enjoy."

Ingredients

  • 1 pkg. (8 serving size) sweet potato vermicelli
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup brown sugar
  • 1/2 cup boiling water
  • 3 tablespoons vegetable oil
  • 1 teaspoon toasted sesame seeds

Directions

  1. Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes; drain.
  2. Whisk together the soy sauce, brown sugar, and boiling water; pour over the drained noodles; allow to soak 2 minutes.
  3. Pour the vegetable oil into a skillet and place over medium heat. Add the noodles and soy sauce mixture to the skillet and cook and stir until hot, about 5 minutes. Sprinkle sesame seeds over the noodles just before serving.

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Vegan Chunky Chili - Vegetarian Recipes - Best Vegetarian Recipes
Vegan Chunky Chili
Recipe By:Krista B
"If you are entertaining mixed palates, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans, lentils and tofu to provide that 'full' feeling that chili with meat offers. Add fresh parsley and basil to taste, if desired. I prefer to let the chili sit overnight in the refrigerator before serving."

Ingredients

  • 1/2 cup dry kidney beans, soaked overnight
  • 1/2 cup dry white beans, soaked overnight
  • 1/2 cup dry brown lentils, soaked overnight
  • 6 cups chopped fresh tomatoes
  • 6 cups water
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup fresh green beans
  • 1/2 cup chopped celery
  • 1/4 onion, chopped
  • 1/4 red onion, chopped
  • 3/4 cup extra firm tofu, drained, crumbled
  • salt to taste
  • black pepper to taste
  • onion powder to taste
  • garlic powder to taste
  • chili powder to taste

Directions

  1. Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
  2. Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
  3. Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

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17.36

Sesame Broccoli Salad - Vegetarian Recipes - Best Vegetarian Recipes
Sesame Broccoli Salad
Recipe By:sal
"This bright green salad features blanched broccoli tossed in a light sesame dressing with toasted sesame seeds. Quick and delicious!"

Ingredients

  • 2 tablespoons sesame seeds
  • 1 1/2 pounds fresh broccoli, cut into bite size pieces
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons white sugar

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
  2. Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
  3. In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.

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11.05

Escarole and Beans - Vegetarian Recipes - Best Vegetarian Recipes
Escarole and Beans
Recipe By:KristaP
"This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread."

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 large heads escarole
  • salt and pepper to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 2 (16 ounce) cans cannellini beans, undrained
  • 3 sprigs fresh parsley, chopped

Directions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
  2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

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19.38

Mexican Cucumber Salad - Vegetarian Recipes - Best Vegetarian Recipes
Mexican Cucumber Salad
Recipe By:ECUADORITA
"A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings."

Ingredients

  • 1 medium cucumber, chopped
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1 (16 ounce) can stewed tomatoes, drained and sliced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon crushed red pepper flakes
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  1. In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.

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Mom's Cucumbers - Vegetarian Recipes - Best Vegetarian Recipes
Mom's Cucumbers
Recipe By:Karen
"Tasty marinated cucumbers. Ideal for a fresh side salad."

Ingredients

  • 3 large cucumbers
  • 1 teaspoon salt
  • 1/4 cup white sugar
  • 1/8 cup water
  • 1/4 cup distilled white vinegar
  • 1/2 teaspoon celery seed
  • 1/4 cup chopped onion

Directions

  1. Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
  2. In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.

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17.23

Swan's Summer Soup - Vegetarian Recipes - Best Vegetarian Recipes
Swan's Summer Soup
Recipe By:Nathaniel Swan
"This is a refreshing cold summer soup. Be sure to use the freshest and ripest ingredients for the best flavor. Serve with a loaf of crusty bread and a little bowl of a fruity extra virgin olive oil."

Ingredients

  • 4 large tomatoes
  • 1 avocado - peeled, pitted and diced
  • 1/2 cup fresh corn kernels
  • 2 tomatoes, diced
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

Directions

  1. Using a juicer, extract the juice of the 4 large tomatoes.
  2. In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes, cilantro, and lemon juice. Season to taste with salt and pepper. Transfer to serving bowls.

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10.05

Bean Salad - Vegetarian Recipes - Best Vegetarian Recipes
Bean Salad
Recipe By:HEATHERANNE23
"A spicy bean salad that can also be used as a topping for tostadas."

Ingredients

  • 1 (14.5 ounce) can black beans
  • 1 (14.5 ounce) can dark red kidney beans
  • 1 (15 ounce) can garbanzo beans
  • 1 (14.5 ounce) can pinto beans
  • 1 (10 ounce) package frozen corn kernels, thawed
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin
  • 2 tablespoons chili powder
  • 1 teaspoon lime juice
  • 1 (8 ounce) jar chunky salsa
  • 1 pinch dried parsley

Directions

  1. Pour beans into a colander, and rinse under running water.
  2. In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.

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14.58

Fatoosh - Vegetarian Recipes - Best Vegetarian Recipes
Fatoosh
Recipe By:WINNIFRED
"Sumac is available at Middle Eastern food stores. It may be left out of this salad, but the flavor to me is important to the overall taste."

Ingredients

  • 2 pita breads
  • 8 leaves romaine lettuce, torn into bite-size pieces
  • 2 green onions, chopped
  • 1 cucumber, chopped
  • 3 tomatoes, cut into wedges
  • 1/4 cup chopped fresh parsley
  • 1 clove garlic, peeled and chopped
  • 2 tablespoons sumac powder
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh mint leaves

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.
  3. In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
  4. In a small bowl, mix the parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over the pita mixture, and toss just before serving.

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