Four Cheese Macaroni Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MSDELENA

"This casserole is quick and easy but full of flavor. Both children and adults love it!"

Ingredients

• 3 cups uncooked macaroni
• 1 (28 ounce) can whole peeled tomatoes, drained and chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon basil

• salt and pepper to taste
• 1 1/2 cups grated Cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 3/4 cup freshly grated Parmesan cheese
• 1/4 cup crumbled feta cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
3. Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
4. Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
5. Bake in preheated oven for 15 to 25 minutes.

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12.43

Tater Tot Casserole II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KPETERS74

"This is a recipe everyone in the family will love. Vegetarian or not, the combination of tater tots, cheese, and mushroom soup will drive your taste buds crazy!"

Ingredients

• 1 (32 ounce) package frozen potato rounds
• 1 (16 ounce) container sour cream
• 1 cup shredded Cheddar cheese

• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (6 ounce) can French-fried onions

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Arrange tater tots in the prepared baking dish.
3. In a mixing bowl, combine sour cream, cheese, and mushroom soup. Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole.
4. Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.

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11.42

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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12.18

Sweet Potato Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SOLLAMI

"A twist on the traditional, using sweet potatoes. Easy and filling and liked even by those that don't normally eat sweet potatoes. The flavor will surprise you! Garnish with sour cream and salsa if you like."

Ingredients

• 5 sweet potatoes
• 1 (8 ounce) package cream cheese, softened
• 4 green onions, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin (optional)
• 1 teaspoon dried oregano

• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup vegetable oil for frying
• 12 (7 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
• 1 (8 ounce) package shredded Monterey Jack cheese

Directions

1. Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
2. Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
3. Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
4. Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
5. Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
6. Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

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15.58

Portobello Penne Pasta Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:chmadden

"Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party."

Ingredients

• 1 (8 ounce) package uncooked penne pasta
• 2 tablespoons vegetable oil
• 1/2 pound portobello mushrooms, thinly sliced
• 1/2 cup margarine
• 1/4 cup all-purpose flour
• 1 large clove garlic, minced

• 1/2 teaspoon dried basil
• 2 cups milk
• 2 cups shredded mozzarella cheese
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1/4 cup soy sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

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20.38

Lentil Rice and Veggie Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:AMEZELL

"This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen."

Ingredients

• 1/2 cup uncooked long grain white rice
• 2 1/2 cups water
• 1 cup red lentils
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 fresh tomato, chopped
• 1/3 cup chopped celery

• 1/3 cup chopped carrots
• 1/3 cup chopped zucchini
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• salt and pepper to taste

Directions

1. Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
4. In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
5. Bake 30 minutes in the preheated oven, until bubbly.

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15.33

Baked Macaroni and Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Meredith

"A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'"

Ingredients

• 1 (12 ounce) package macaroni
• 1 egg
• 2 cups milk

• 2 tablespoons butter, melted
• 2 1/2 cups shredded Cheddar cheese
• salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
3. Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
4. Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
5. Bake uncovered, for 30 to 40 minutes, or until the top is brown.

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21.15

Emily's Excellent Taco Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:your mom

"This is a super speedy dinner I like to make when it is getting late and I haven't cooked yet. Chili, corn chips and cheese are topped with lettuce and tomato. Spice it up with your favorite salsa. Vegetarian chili can be found with the regular chili - it is often labeled as 'fat free'. This recipe can easily be doubled, and cooked in a 9x13 inch baking dish."

Ingredients

• 6 cups corn tortilla chips
• 2 cups vegetarian chili with beans
• 1 cup shredded Cheddar cheese
• 2 cups shredded lettuce

• 2 roma (plum) tomatoes, chopped
• 1/2 cup salsa
• 1/4 cup sour cream

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top.
3. Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky).

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19.37

Polish Style Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kim

"Rich with potatoes, pasta, onion, butter and cream cheese, this pierogi-like dish is the best! It's also quick and easy to make. Serve with your favorite vegetable."

Ingredients

• 9 uncooked lasagna noodles
• 1 onion, sliced
• 1/2 cup butter

• 2 2/3 cups dry potato flakes
• 1 (8 ounce) package cream cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook lasagna noodles according to package directions. Drain, pat dry and interleave in a damp towel to keep moist OR spray each noodle with cooking spray OR lightly apply some oil.
3. In a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes.
4. Prepare the instant mashed potatoes according to package directions, but omit the milk. Stir in the cream cheese until well blended.
5. Place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. Spread 1/2 the potato mixture over the noodles in the dish. Top this with 3 more noodles, followed by the other 1/2 of the potato mixture. Finish by topping with the remaining 3 noodles, then top those with sauteed onions.
6. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until bubbly. Allow to cool for 5 minutes before cutting.

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11.17

Mexican Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Annie Ellis

"Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions."

Ingredients

• 1 (16 ounce) can refried beans
• 3/4 onion, diced
• 5 (10 inch) flour tortillas

• 1 cup salsa
• 2 cups shredded Cheddar or Colby Jack cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
2. In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
3. Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
4. Bake until the cheese is melted, approximately 15 to 20 minutes.

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17.11

Spaghetti Torte - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KDCG

"This baked spaghetti dish is made in a springform pan. When the sides of the pan are removed, you have an impressive, spaghetti 'cake.' It can be served as is, or with a tomato sauce."

Ingredients

• 1 pound uncooked spaghetti
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 tablespoon Italian seasoning

• 4 egg whites
• 1/4 cup chopped fresh basil
• 2 tomatoes, chopped
• 4 slices provolone cheese, cut into fourths

Directions

1. Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
2. Cook spaghetti according to package directions. Rinse with cold water, and drain.
3. While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
4. Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
5. Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.

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16.10

3-Cheese Eggplant Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CandaceHartDC

"This recipe is chock full of great vegetables. Measurements of spices vary according to our taste; you should always adjust recipes to your own preferences!"

Ingredients

• 2 eggplants, sliced lengthwise into 1/4-inch thick slices
• 2 tablespoons salt
• 2 tablespoons canola oil
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• salt and ground black pepper to taste

• 1 teaspoon olive oil
• 1 onion, diced
• 1 cup frozen chopped spinach
• 1 cup shredded carrot
• 1 (15 ounce) container ricotta cheese
• 2 eggs
• 1/2 cup freshly grated Romano cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1 cup shredded mozzarella cheese

Directions

1. Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer.
2. Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist.
3. Rinse eggplant slices with fresh water and pat dry with paper towels.
4. Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.
5. Working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, about 5 minutes per side. Set cooked eggplant aside.
6. Prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. Set aside.
7. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.
8. Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.
9. Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.
10. Spoon cooled spinach and carrot mixture into ricotta mixture and combine.
11. Preheat oven to 350 degrees F (175 degrees C).
12. Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.
13. Place half the eggplant slices in a layer on top of tomato sauce.
14. Spread half the ricotta cheese mixture on top of eggplant layer.
15. Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.
16. Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.
17. Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving.

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17.48

Potato and Bean Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Syd

"A great vegetarian main dish that can be spiced up with the addition of jalapenos to either or both sauce and filling."

Ingredients

• 1 pound potatoes, peeled and diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 tablespoon ketchup
• 1 pound fresh tomatillos, husks removed

• 1 large onion, chopped
• 1 bunch fresh cilantro, coarsely chopped, divided
• 2 (12 ounce) packages corn tortilla
• 1 (15.5 ounce) can pinto beans, drained
• 1 (12 ounce) package queso fresco
• oil for frying

Directions

1. Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
2. Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
3. Fry tortillas individually in a small amount of hot oil until soft.
4. Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

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13.08

Enchilada Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Carol Hilderbrand

"The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!"

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 (4 ounce) can diced green chile peppers
• 1 jalapeno pepper, seeded and minced

• 1 (8 ounce) package tempeh, crumbled
• 6 (6 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives
• 8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
2. In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
3. Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
4. Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

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18.50

Stacked Fajita Vegetable Enchilada Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:David and Krista

"This has become a staple meal at our house. It is a great way to help use refrigerator delights (leftovers) or to make from scratch. It is a tasty dish we have served to our meat-eating friends and family with rave reviews. The 'cheese' sauce could be substituted for real cheese. Use your choice of red, yellow, green, or orange bell peppers, and black beans, kidney beans, or pinto beans."

Ingredients

• 1/2 zucchini, cut into 1/4-inch slices
• 1 cup red bell pepper slices
• 1 onion, cut into 1/4-inch slices and separated into rings
• 1 cup water
• 1 teaspoon vegetable oil
• 1 (1.27 ounce) packet dry fajita seasoning
• 1/2 cup all-purpose flour
• 1/2 cup nutritional yeast
• 1 teaspoon salt
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon dry mustard powder
• 2 cups water

• 1/4 cup margarine
• 2 (10 ounce) cans red enchilada sauce
• 5 (9 inch) whole-wheat tortillas, torn into 1-inch pieces
• 1 1/2 cups cooked brown rice
• 3 (15 ounce) cans black beans, rinsed and drained
• 1 tablespoon sliced black olives (optional)
• 1/4 avocado - peeled, pitted and diced (optional)
• 2 tablespoons chopped tomato (optional)
• 1 jalapeno pepper, seeded and thinly sliced (optional)
• 2 tablespoons chopped onion (optional)
• 2 tablespoons prepared salsa (optional)
• 2 tablespoons sour cream (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place zucchini, red bell pepper, and 1 onion sliced into rings into a bowl; stir in 1 cup water, vegetable oil, and dry fajita seasoning. (Mixture can be left to marinate 1 to 2 hours, if desired.) Drain vegetables.
3. Heat vegetables in a large skillet over medium heat. Cook and stir until soft and slightly browned, about 10 minutes; transfer to a bowl and set aside.
4. Place flour, nutritional yeast, salt, garlic powder, and dry mustard powder into a saucepan and whisk in 2 cups water until thoroughly combined.
5. Place saucepan over medium heat and bring the mixture to a boil; reduce heat to low and simmer, whisking constantly until thick, about 5 minutes.
6. Stir in margarine and remove sauce from heat.
7. Pour 1/2 can of enchilada sauce into bottom of a 9x13-inch baking dish and spread the sauce out to cover the bottom. Top with 1/4 of the tortilla pieces, and spread 1/2 cup brown rice onto the tortillas.
8. Spread 1/3 of the cooked vegetables over the brown rice.
9. Spread 1 can of black beans over the vegetables; cover beans with 1/4 of the nutritional yeast sauce.
10. Repeat the layers twice more.
11. Make a final layer containing remaining 1/4 of the tortilla pieces, remaining nutritional yeast sauce, and remaining 1/2 can enchilada sauce.
12. Bake casserole in the preheated oven until bubbling, 30 to 45 minutes; allow to stand for 10 minutes.
13. Top casserole with optional black olives, avocado, tomato, jalapeno pepper, 2 tablespoons of chopped onion, salsa, and sour cream before serving.

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10.05

Easy Mashed Potato and Roasted Vegetable Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JUSTLETTY2

"This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through."

Ingredients

• 1 head broccoli, cut into florets
• 8 ounces whole button mushrooms
• 3 small zucchini, chopped
• 2 cups chopped carrots
• 1/4 cup olive oil
• salt and pepper to taste
• 3 cups water

• 1 cup milk
• 1/4 cup butter
• 1 (7.6 ounce) package instant mashed potato flakes
• 1 (12 ounce) package corn tortillas
• 3 cups enchilada sauce
• 8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
3. Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
4. In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.

Easy Mashed Potato and Roasted Vegetable Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes
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14.46

Chili Potato Burritos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen Neumann

"You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce."

Ingredients

• 4 potatoes, peeled and chopped
• 1 cup shredded Colby-Monterey Jack cheese
• 2 teaspoons chili powder
• 1 teaspoon ground cumin

• 1 clove garlic, minced
• salt and pepper to taste
• 8 (6 inch) flour tortillas
• 1/2 cup red enchilada sauce

Directions

1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
4. Bake in the preheated oven 15 minutes, or until cheese is bubbly.

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19.38

Pineapple Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JESSIEH

"If you like pineapple on pizza, you love this!"

Ingredients

• 1 (20 ounce) can crushed pineapple
• 1/4 cup sour cream
• 2 cups shredded Cheddar cheese, divided

• 1 (10 ounce) can enchilada sauce, divided
• 6 (8 inch) flour tortillas

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl combine pineapple, sour cream and 1 cup cheese.
3. Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 inch baking dish.
4. Fill tortillas with pineapple mixture, roll and place in baking dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese.
5. Bake, covered, in preheated oven for 30 minutes.

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Eggplant and Zucchini Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Linda S. Gibson

"A layered casserole made with veggies, Colby cheese, and a stuffing mix."

Ingredients

• 2 cups water
• 4 tablespoons butter
• 8 ounces dry bread stuffing mix
• 1 large eggplant, diced
• 2 large zucchini, diced
• 1 onion, chopped

• 1 tomato, chopped
• 1 teaspoon dried thyme
• 2 cups shredded Colby cheese
• salt to taste
• ground black pepper to taste

Directions

1. In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
2. Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.
3. Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
4. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
5. Bake for 30 to 40 minutes.

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Moroccan Potato Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NIBLETS

"This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!"

Ingredients

• 6 cloves garlic
• salt to taste
• 2 teaspoons paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 3/4 cup chopped fresh cilantro
• 3/4 cup chopped parsley
• 1 lemon, juiced
• 3 tablespoons red wine vinegar

• 3 tablespoons olive oil
• 1 1/2 pounds red potatoes, sliced 1/2 inch thick
• 1 large red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 1/2 inch squares
• 1 large green bell pepper, cut into 1 1/2 inch pieces
• 4 stalks celery, cut into 2 inch pieces
• 1 pound tomatoes, each cut into 8 wedges
• 2 tablespoons olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
3. In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
4. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

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