Spicy Tahini Sauce with Kale, Sea Vegetables, and Soba Noodles - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Spiderwoman77

"This vegan recipe was invented on a day that I wanted to use up the arame seaweed and tahini. My adventurous combination turned out completely delicious. Spicy, with a satisfying nutty flavor. Makes two large or four small servings."

Ingredients

• 3/4 cup tahini
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1/2 teaspoon chile-garlic sauce (such as Sriracha(R))
• 1/2 teaspoon ground turmeric
• 2 tablespoons water, or more as needed

• 1 (1.76 ounce) packet arame seaweed
• 1 (8 ounce) package dried soba noodles
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger, or to taste
• 1 bunch kale, torn into bite-sized pieces

Directions

1. Blend tahini, rice vinegar, soy sauce, 2 tablespoons olive oil, chile-garlic sauce, turmeric, and 2 tablespoons water together in a large bowl with a fork. Add water as needed to get the dressing to a hummus-like consistency; set aside.
2. Soak arame seaweed in a pot of lukewarm water for 10 minutes. Place the pot over medium heat and bring the water to a boil; reduce heat to low and simmer the seaweed for 10 minutes. Drain the seaweed.
3. Bring a pot of lightly salted water to a boil. Cook soba noodles at a boil until tender yet firm to the bite, 5 to 7 minutes.
4. Drain the noodles; set aside.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir garlic in the olive oil until fragrant, about 1 minute.
6. Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more.
7. Add kale to the skillet; cook and stir until the kale is coated slightly, about 1 minute more. Reduce heat to low, place a cover on the skillet, and simmer together until the kale wilts, 5 to 10 minutes.
8. Toss the drained soba noodles in the tahini sauce until coated. Fold the drained seaweed and the kale mixture into the noodles and sauce and toss to coat. Divide among two or four bowls, and serve.

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20.38

Vegan Bean Taco Filling - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BandE

"Taco filling using fried beans as its base. Great with taco shells, tortillas, or chips."

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
• 2 tablespoons yellow cornmeal

• 1 1/2 tablespoons cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 cup salsa

Directions

1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

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13.56

Crust for Veggie Pot Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PATTECAKE

"This crust is terrific for a vegetable pot pie!"

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt

• 2/3 cup shortening
• 8 tablespoons ice water

Directions

1. Heat oven to 425 degrees F (220 degrees C).
2. Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
3. Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
4. Use this pie crust as directed in your favorite pie recipe.

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14.09

Vegan Fajitas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TYGSD

"This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away."

Ingredients

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• garlic salt to taste
• salt and pepper to taste
• 1 teaspoon white sugar
• 2 small zucchini, julienned

• 2 medium small yellow squash, julienned
• 1 large onion, sliced
• 1 green bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 2 tablespoons olive oil
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, drained

Directions

1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

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16.48

Rice Noodles with Shiitakes, Choy, and Chiles - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jen

"A delicious twist on noodles if you are getting tired of the spaghetti routine. If you can't find fresh rice noodles, cooked dried rice noodles work just fine. Dried rice noodles, as well as fresh rice noodles, can be found in many supermarkets as well as Asian markets. You can use sherry in place of the sake, and Chinese black vinegar in place of the balsamic, if you like."

Ingredients

• 2 1/2 tablespoons soy sauce
• 3 tablespoons sake
• 2 tablespoons balsamic vinegar
• 2 teaspoons white sugar
• 3 tablespoons water
• 2 teaspoons cornstarch
• 1 tablespoon canola oil
• 2 tablespoons dark sesame oil

• 2 cloves garlic, sliced
• 6 whole dried red chile peppers, seeded and diced
• 1 tablespoon minced fresh ginger root
• 1 medium head bok choy, cut into 1 1/2 inch strips
• 20 fresh shiitake mushrooms, stemmed and quartered
• 8 green onions, halved lengthwise
• 2 (9 ounce) packages fresh rice noodles
• 2 tablespoons sesame seeds, toasted

Directions

1. In a small bowl, whisk together the soy sauce, sake or sherry, vinegar, sugar, water and cornstarch. In a large skillet or wok heat the oils over high heat. When the oil is nearly smoking, add the garlic and hot peppers. Take the skillet or wok off the heat after 10 seconds.
2. Reduce the heat to medium-high and return the skillet or wok to the heat. Add the ginger, bok choy, shiitakes, and green onions; cook for 3 minutes over high heat, stirring constantly. Add the fresh or soaked rice noodles and the soy sauce mixture; cook 2 minutes more or until the noodles are hot and tender. Serve the noodles immediately, topped with the toasted sesame seeds.

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12.19

Summer Vegetable Ratatouille - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Rani

"My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use."

Ingredients

• 2 onion, sliced into thin rings
• 3 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 zucchini, cubed
• 2 medium yellow squash, cubed
• 2 green bell peppers, seeded and cubed
• 1 yellow bell pepper, diced

• 1 chopped red bell pepper
• 4 roma (plum) tomatoes, chopped
• 1/2 cup olive oil
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 4 sprigs fresh thyme
• salt and pepper to taste

Directions

1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
6. Remove the bay leaf and adjust seasoning.

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19.27

Mexican Bean Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ANDERVAL

"These burgers can be baked, grilled, or fried. Great served on a bun with avocado, lettuce, sour cream, and cheese."

Ingredients

• 1 carrot, sliced
• 1 (15 ounce) can kidney beans
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 2 cups salsa

• 1 cup dried bread crumbs
• 1/2 cup whole wheat flour
• 1/2 teaspoon ground black pepper
• salt to taste
• 1 pinch chili powder

Directions

1. Place carrot into a bowl, and fill with about 1/4 inch of water. Cover with plastic wrap, and cook in the microwave for 2 minutes, or until soft. Drain.
2. Mash beans and steamed carrot in a large bowl. Mix in green pepper, onion, salsa, bread crumbs, and whole wheat flour. Season with salt, black pepper, and chili powder. Add flour to create a firmer mixture, or more salsa if the mixture is too stiff. Form mixture into 8 patties, and place on a greased baking sheet.
3. Heat a large skillet over medium-high heat, and coat with cooking spray. Fry the patties for about 8 minutes on each side, or until browned and firm.

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16.59

Herb Roasted Vegetables - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Maryanne

"This recipe works best when baked in a convection oven, it allows the herbs to fully flavor the dish."

Ingredients

• 1 1/2 pounds new potatoes, quartered
• 1/2 cup baby carrots
• 1 small onion, cut into wedges
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic, minced

• 1 tablespoon chopped fresh rosemary
• 1 tablespoon dried oregano
• salt and pepper to taste
• 1/2 small eggplant, quartered and cut into 1/2-inch st
• 1 red bell pepper, cut into 1/2-inch wide strips

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
3. Bake for 20 minutes.
4. Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
5. Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.

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21.52

Zucchini Wrapped in Tortillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Rani

"Here's what I do with the wonderful zucchini in summer. Don't be daunted by the list of ingredients. It's long because of the various added spices, which give the wraps a wonderful flavor. The actual procedure is quite simple."

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon mustard seed (optional)
• 1 teaspoon cumin seeds
• 1 small red onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 4 cups grated zucchini
• 1/2 teaspoon chili powder

• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• salt to taste
• 4 (10 inch) flour tortillas
• 4 fresh chives
• 1/2 cup sour cream (optional)

Directions

1. In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.
2. Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and salt.
3. Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!

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11.30

Pasta Pascal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Elizabeth Dick

"Named after the friend that first introduced this dish to me one homesick day. It is a simple pasta that lends itself to endless variety. Try adding mushrooms or zucchini. I find that angel hair pasta is best, but thicker pasta will certainly work as well. Drizzle with extra olive oil before serving."

Ingredients

• 5 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 4 roma (plum) tomatoes, diced

• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• 1 pound angel hair pasta

Directions

1. In a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes. Stir in onion and cook 2 minutes more. Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium-low and let simmer.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 to 5 minutes or until al dente; drain.
3. Toss hot pasta with tomato mixture. Serve.

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21.28

Veggie Fajitas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kim

"My family loves these peppery veggie fajitas! Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, sour cream, and I even put steamed broccoli on the side (so each can add broccoli if wanted)."

Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 2 green bell peppers, sliced
• 2 yellow bell peppers, sliced

• 1/2 onion, sliced
• 1 cup mushrooms, sliced
• 3 green onions, chopped
• lemon pepper to taste

Directions

1. In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.

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13.07

Aloo Gobi - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LUNACITY

"Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy. WARNING: This dish is extremely spicy, which is the way I like it. However, if you don't like your food that spicy, feel free to cut down on the serrano pepper and/or cayenne pepper. Also, I would recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating."

Ingredients

• 3 tablespoons vegetable oil, divided
• 1/2 teaspoon cumin seed
• 1 small onion, quartered then sliced
• 2 serrano chile peppers, minced
• 1 teaspoon ginger paste
• 2 teaspoons ground coriander
• 1/4 teaspoon paprika

• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garam masala
• 2 medium baking potatoes, peeled and cut into 1 inch pieces
• 1 teaspoon salt
• 1/2 head cauliflower, cut into florets
• 2 teaspoons lemon juice

Directions

1. Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger, fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
2. Stir in potatoes and salt, cover and cook for 5 to 7 minutes. Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes. Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.

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12.43

Mean Woman Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SNOWCROFT

"A standard in our home, this one is simple to make and gets better with time."

Ingredients

• 1 pound seashell pasta
• 3 cups chopped tomatoes
• 5 cloves garlic, minced
• 15 kalamata olives, pitted and sliced

• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• 10 pepperoncini

Directions

1. Combine tomatoes, garlic, olives, basil, olive oil, and pepperoncinis. Stir together and allow to marinate as long as you have time for; overnight is best, although it's fine to eat right away too.
2. Cook pasta according to the package directions; drain. Toss with sauce and serve.

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15.46

Aloo Gobi ki Subzi (Potatoes and Cauliflower) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MEDHALEE

"This is a simple and easy to toss together recipe using cauliflower. Serve this dish with Indian breads such as thin rotis or naans--even a pita bread will do! Garnish with cilantro if you'd like. Asofoetida can be found in some grocery stores, but will most likely be found in an Indian grocery store, it is often called 'hing'."

Ingredients

• 3 tablespoons vegetable oil
• 1/4 teaspoon mustard seed
• 1 pinch asafoetida powder
• 1/4 teaspoon cumin seeds
• 1 pinch ground turmeric
• 1 hot green pepper, split down its length (optional)

• 3 roma (plum) tomatoes, chopped
• 2 tablespoons minced fresh ginger root
• 1 potato, cubed
• 1 head cauliflower, broken into small florets
• 1/2 teaspoon white sugar
• salt to taste

Directions

1. Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
2. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

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22.29

Grilled Vegetables in Balsamic Tomato Sauce with Couscous - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christopher O'Hearn

"The sweetness of grilled vegetables is balanced by a tart tomato sauce, which mixes perfectly with simple couscous. Preferably use a heavy grill pan. If you don't have one you can use a baking tray beneath an oven grill, or even roast the vegetables in a hot oven and then transfer them to a pan for the last part. But you will get more of the char-grill flavor if you use a pan. If you want to make more or less couscous, just use the same quantity of water as couscous. This dish keeps well, as the flavor of the vegetables seems to grow stronger. It is just as nice served lightly warmed for lunch as hot for a dinner, or use it as a cold dish in a selection of salads."

Ingredients

• 1 tablespoon olive oil
• 1 red bell pepper
• 1 zucchini
• 1 small eggplant
• 1 large sweet onion

• 3/4 cup frozen broad beans
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons balsamic vinegar
• 1 cup couscous
• 1 cup vegetable stock

Directions

1. Remove the seeds from the pepper, and chop into strips about 1 to 2 inches long. Cut the eggplant crossways into rounds about 1/3 to 1/2 inch thick, and cut each one into 6 to 8 even chunks. Peel the onion, and chop into 8 portions. Trim the zucchini, and cut into thick slices.
2. Heat grill pan over a high heat with a generous splash of olive oil. When it is very hot, add all the vegetables to the pan. Press down occasionally to get grill lines across them. Turn occasionally to prevent burning. Cook for about 15 minutes, or until the vegetables are evenly browned and cooked through.
3. Stir broad beans into the vegetables. Add chopped tomatoes, and vinegar. Simmer for a few minutes while the couscous is prepared.
4. Place couscous into a medium bowl. Add boiling vegetable stock, and stir with a fork. Keep lifting the couscous occasionally to prevent it sticking. It only takes 2 to 3 minutes to become soft. Place couscous in a large bowl or serving platter, and serve the vegetables on top.

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19.01

Vegan Mac and No Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:AZIAZEL

"A vegan version of macaroni and cheese, sure to please the whole family."

Ingredients

• 1 (8 ounce) package uncooked elbow macaroni
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 cup cashews
• 1/3 cup lemon juice
• 1 1/3 cups water

• salt to taste
• 1/3 cup canola oil
• 4 ounces roasted red peppers, drained
• 3 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
3. Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
4. In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
5. Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

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15.23

Eggplant Rounds - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BAWARCHI

"Savory grilled eggplant or brinjal. If you're having a barbeque we recommend grilling these rounds rather than frying. They are delicious either fried or grilled!"

Ingredients

• 1/2 cup cornmeal
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried oregano

• salt to taste
• 1 eggplant, sliced into 1/2 inch rounds
• 1 quart vegetable oil for frying

Directions

1. In a shallow dish, combine corn meal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess.
2. Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding oil and frying the rounds until they are all fried. Serve either hot or cold.

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17.00

Vegan Black Bean Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DownHomeCitySisters.com

"These quesadillas pack a big punch, minus the fat of all that cheese! Serve with guacamole!"

Ingredients

• 1 (15 ounce) can great Northern beans, drained and rinsed
• 3/4 cup diced tomatoes
• 1 clove garlic
• 1/3 cup nutritional yeast
• 1 teaspoon ground cumin
• 1/4 teaspoon chili powder
• salt to taste

• 1 pinch cayenne pepper, or to taste
• 1/2 cup black beans, drained and rinsed
• 1/4 cup diced tomatoes
• 1 tablespoon olive oil, or as needed
• 8 whole grain tortillas
• cooking spray

Directions

1. Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again.
2. Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.
3. Heat olive oil in a skillet over medium-high heat.
4. Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.
5. Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
6. Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

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18.38

Marinated Barbequed Vegetables - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Stackhawkley

"These tasty vegetables can be cooked on skewers or thrown straight on the barbecue. Serve them hot or at room temperature. As cold leftovers, they're great with crusty bread."

Ingredients

• 1 small eggplant, cut into 3/4 inch thick slices
• 2 small red bell peppers, seeded and cut into wide strips
• 3 zucchinis, sliced
• 6 fresh mushrooms, stems removed

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup coarsely chopped fresh basil
• 2 cloves garlic, peeled and minced

Directions

1. Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
2. In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
3. Preheat an outdoor grill for high heat.
4. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

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10.18

Vegan Arepas Made with Polenta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:angloesque

"Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal."

Ingredients

• 1 (8 ounce) container tofu, drained
• 1 (16 ounce) tube prepared polenta
• olive oil
• 2 bananas, sliced lengthwise
• 1 cup black beans, undrained

• 2 avocados - peeled, pitted, and sliced
• 1 large mango - peeled, seeded, and diced
• 1/4 cup diced onion
• 1 jalapeno pepper, seeded and minced
• salt to taste

Directions

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
2. Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.
3. Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside.
4. Heat the olive oil in a skillet over medium-high heat. Cook the bananas in the oil until crispy on the outside, yet soft on the inside, about 5 minutes. Remove the bananas from the oil and set aside.
5. Pour the entire can of black beans into a blender and blend until a thick sauce forms.
6. Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.
7. To build the arepas, place a slice of polenta on each of four plates and top each with first about 1/4 of the bean sauce, then a piece of tofu, a few slices of banana, some avocado, and finishing with about 1/4 of the mango salsa.

Vegan Arepas Made with Polenta - Vegetarian Recipes - Best Vegetarian Recipes
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