Quick and Easy Indian-Style Okra - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MEDHALEE

"This is a quick variation of an Indian okra dish that my mother used to make. My 3 year old daughter simply loves this dish. It can be spiced up to suit your palate...Serve with Indian rotis or pita and plain yogurt for a quick nutritious meal. If amchoor (dried mango powder) is not available, substitute 1 teaspoon lemon juice."

Ingredients

• 1/3 cup vegetable oil
• 1/4 teaspoon mustard seed
• 1 pinch asafoetida powder
• 1 medium onion, thinly sliced
• 1 clove garlic, peeled and sliced
• 1/4 teaspoon cumin seed

• 1/8 teaspoon ground turmeric
• 1 large tomato, chopped
• 1 (16 ounce) package frozen sliced okra
• 1/4 teaspoon chili powder
• 1 teaspoon amchoor
• salt to taste

Directions

1. Heat oil in a medium skillet over medium heat, and cook mustard seed until it begins to crackle. Mix in asafoetida. Reduce heat to low, and mix in onion, garlic, cumin seed, and turmeric. Cook and stir until onion is tender, about 5 minutes.
2. Stir tomato and okra into the mixture. Gradually mix in chili powder, amchoor, and salt. Cook and stir about 10 minutes, until okra is tender but firm.

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20.15

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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19.13

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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19.01

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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16.59

Watermelon Preserves - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lesa Caruso

"A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins."

Ingredients

• 2 pounds watermelon
• 3 cups white sugar

• 3 lemons - rinsed, sliced and seeded

Directions

1. Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
2. In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

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13.31

Refried Beans Without the Refry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHEFCLAUDE

"Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin."

Ingredients

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic

• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Directions

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

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22.16

Tropical Sweet Potato Fries - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:The Messy Cook

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

Ingredients

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

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

Directions

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

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18.49

White Bean and Artichoke Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sara

"This is a flavorful cold salad. My family loves this any time of year, but it is a standard for our Sephardic Seder. The flavor is even better the next day."

Ingredients

• 3 cups white beans, drained
• 1/2 (14 ounce) can artichoke hearts, drained and quartered
• 2/3 cup diced green bell pepper
• 1/3 cup chopped black olives
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley

• 1/4 ounce chopped fresh mint leaves
• 3/4 teaspoon dried basil
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• salt and pepper to taste

Directions

1. In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
2. In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.
3. Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.

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13.07

White Beans and Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"Any sweet pepper will work in this side dish, but I love the delicate spiciness of the long, pointy gypsy pepper. I use organic beans, and serve alongside a veggie burger."

Ingredients

• 1 teaspoon olive oil
• 1/4 large onion, chopped
• 1 yellow gypsy (bull horn) sweet pepper, chopped
• 1 (15 ounce) can great Northern beans, drained

• 1 pinch dried oregano
• ground cayenne pepper to taste
• salt to taste
• ground black pepper to taste

Directions

1. Heat the oil in a skillet over medium heat. Stir in onion and sweet pepper, and cook until tender. Mix in beans. Season with oregano, cayenne pepper, salt, and black pepper. Continue cooking, stirring occasionally, until beans are heated through.

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16.22

Baked Vegetables I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Klara Yudovich

"Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom."

Ingredients

• 2 potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 1 head fresh broccoli, cut into florets
• 4 zucchini, thickly sliced

• salt to taste
• 1/4 cup olive oil
• 1 (1 ounce) package dry onion soup mix

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
2. Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
3. Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

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11.17

Mediterranean Lentil Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jen

"This is a delicious lentil salad, that keeps very well in the refrigerator."

Ingredients

• 1 cup dry brown lentils
• 1 cup diced carrots
• 1 cup red onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme

• 2 tablespoons lemon juice
• 1/2 cup diced celery
• 1/4 cup chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil

Directions

1. In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
2. Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

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18.00

Baked Sweet Potato Sticks - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"Best eaten at room temperature."

Ingredients

• 1 tablespoon olive oil
• 1/2 teaspoon paprika

• 8 sweet potatoes, sliced lengthwise into quarters

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
3. Bake 40 minutes in the preheated oven.

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16.34

Indian Vegetable Bhaji - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NP

"Bhaji is a fry, so do not add water and you will really enjoy the drier variety of an Indian curry. Great with breads like naan or paratha, or with rice and daal (Indian lentil soup)."

Ingredients

• 4 large potatoes, finely chopped
• 1 cup cauliflower florets
• 1 carrot, finely chopped
• 1/2 cup fresh green peas
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 teaspoon cumin seed
• 1 teaspoon black mustard seed

• 2 whole bay leaves
• 4 green chile peppers, chopped
• 3 cloves garlic, chopped
• 2 teaspoons minced fresh ginger root
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder (optional)
• cilantro leaves for garnish (optional)

Directions

1. Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
2. Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
3. Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.

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22.04

Vegan Curried Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Isaac LeFever

"Simple but delicious curried rice that will go well with essentially any meal."

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• black pepper to taste
• 1 tablespoon ground cumin, or to taste
• 1 tablespoon ground curry powder, or to taste

• 1 tablespoon chili powder, or to taste
• 1 cube vegetable bouillon
• 1 cup water
• 1 tablespoon soy sauce
• 1 cup uncooked white rice

Directions

1. Heat olive oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the bouillon cube and a little water.
2. Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.
3. Remove from heat and let stand 5 minutes.

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11.54

Magaricz - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Karen Cooke

"This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!"

Ingredients

• 1/4 cup olive oil
• 1 large eggplant, peeled and coarsely chopped
• 1 medium red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips

• 1 large onion, diced
• 1 cup coarsely shredded carrot
• salt to taste
• crushed red pepper flakes

Directions

1. Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
2. Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
3. Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

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13.44

Spiced Slow Cooker Applesauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:A.S.G.

"This easy and delicious spiced applesauce slow cooks to perfection. My kids and I came up with this recipe one fall weekend. It's a family favorite."

Ingredients

• 8 apples - peeled, cored, and thinly sliced
• 1/2 cup water

• 3/4 cup packed brown sugar
• 1/2 teaspoon pumpkin pie spice

Directions

1. Combine the apples and water in a slow cooker; cook on Low for 6 to 8 hours. Stir in the brown sugar and pumpkin pie spice; continue cooking another 30 minutes.

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11.54

Beets with Onion and Cumin - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SHECOOKS2

"If you like beets, you'll love this recipe. For those who don't like beets, they may just change their minds."

Ingredients

• 2 tablespoons canola oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 1/2 teaspoons cumin seed
• 2 tablespoons all-purpose flour

• 5 medium beets, peeled and quartered
• 2 tomatoes - peeled, seeded and chopped
• 1 1/2 cups water
• 1 teaspoon salt

Directions

1. Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2. Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

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15.46

Fried Onion Rings - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GOURMETFOX

"These are very delicate and the best I have had. My ex was a fanatic when it came to onion rings, and thought this recipe to be the best he ever had. Have also made other veggies in this batter. Can be refrigerated or frozen, then reheated in oven or microwave. Carbonated water can be substituted for beer in this recipe."

Ingredients

• 1 quart vegetable oil for frying
• 1 cup all-purpose flour
• 1 cup beer

• 1 pinch salt
• 1 pinch ground black pepper
• 4 onions, peeled and sliced into rings

Directions

1. In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).
2. In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

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12.55

Gobi Aloo (Indian Style Cauliflower with Potatoes) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SHAHZADI

"This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes."

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon minced garlic
• 1 teaspoon ginger paste
• 2 medium potatoes, peeled and cubed
• 1/2 teaspoon ground turmeric

• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• salt to taste
• 1 pound cauliflower
• 1 teaspoon chopped fresh cilantro

Directions

1. Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
2. Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

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22.04

Mandarin Orange Couscous - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Laura

"A quick and easy side dish that's sure to impress, this is a refreshing change to plain couscous."

Ingredients

• 1 (10 ounce) box uncooked plain couscous
• 1 (11 ounce) can mandarin oranges, drained and liquid reserved

• 1/4 cup pine nuts, lightly toasted

Directions

1. Prepare the couscous according to package directions using the drained mandarin orange liquid as part of the specified amount of water. Fluff the couscous, and gently stir in the pine nuts and mandarin oranges. Serve hot.

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11.17