Portobello Pot Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JOHN DAILEY

"Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling."

Ingredients

• 2 (9 inch) unbaked pie crusts
• 6 small red potatoes
• 3 tablespoons olive oil
• 1 cup sliced onion
• 1 cup thinly sliced fresh shiitake mushrooms
• 3 1/2 cups water
• 1/4 cup tamari or soy sauce

• 5 tablespoons rice flour
• 2 portobello mushroom caps, cut into bite size pieces
• 1 teaspoon dried thyme
• 2 teaspoons dried sage
• 2 stalks celery, chopped
• 1 carrot, cubed

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Press one of the pie crusts into and up the sides of a 9 inch pie plate.
2. Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside.
3. Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and tamari, and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
4. Heat remaining olive oil in a large skillet over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.
5. Bake for 40 minutes in the preheated oven, until crust is golden brown.

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16.47

French Leek Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:plume d'argent

"It's an original French recipe My Mum used to bake during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese."

Ingredients

• 1 (9 inch) refrigerated pie crust
• 2 teaspoons butter
• 3 leeks, chopped

• 1 pinch salt and black pepper to taste
• 1 cup light cream
• 1 1/4 cups shredded Gruyere cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

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16.59

Summer Tomato Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Elizabeth

"This is a simple but delicious side dish. It could also be a main course for a vegetarian. It's great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are."

Ingredients

• 1 recipe pastry for a single 9-inch pie crust
• 3 tomatoes, thinly sliced
• 2 teaspoons salt
• 3 cloves garlic, minced

• 1/4 cup chopped fresh basil
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup mayonnaise

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
3. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
4. Reduce oven temperature to 350 degrees F (175 degrees C).
5. Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
6. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

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20.26

Asparagus and Mushroom Puff Pastry Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DMEIER1

"A delicious pie with asparagus, mushrooms, garlic and hollandaise sauce baked in puff pastry."

Ingredients

• 1/2 cup butter
• 2 bunches fresh asparagus, trimmed and cut into 1 inch pieces
• 6 cloves garlic, diced

• 1 pound sliced fresh mushrooms
• 1 cup prepared hollandaise sauce
• 1 (17.25 ounce) package frozen puff pastry, thawed

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside.
3. Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms.
4. Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal.
5. Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving.

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16.59

Cauliflower Cheese Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Linda S. Gibson

"This cauliflower cheese pie is made with a delicious potato crust."

Ingredients

• 2 cups shredded potatoes
• 1/4 cup grated onion
• 1 egg, beaten
• 1 teaspoon salt
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons olive oil
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced

• salt and pepper to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 head cauliflower, coarsely chopped
• 1 1/2 cups shredded Cheddar cheese
• 2 eggs, beaten
• 1/4 cup milk
• 1/4 teaspoon paprika

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan.
2. To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven's temperature to 350 degrees F (175 degrees C).
3. To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, basil, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes.
4. Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
5. Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.

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18.37

Tomato Pie II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NWW

"This is a great way to use fresh tomatoes from your garden. Everyone loves it! Some say it tastes like pizza."

Ingredients

• 1 (9 inch) unbaked pie crust
• 5 large tomatoes, peeled and sliced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

• 1 tablespoon dried basil
• 1/4 teaspoon garlic powder
• 3/4 cup mayonnaise
• 1 1/4 cups shredded Cheddar cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Bake pie crust in preheated oven for 10 minutes.
2. Cover bottom of pie crust with a layer of tomato slices. In a small bowl, mix together salt, pepper, basil, and garlic powder. Sprinkle half of mixture over tomato slices. Layer remaining tomato slices in pie crust. Sprinkle with the rest of seasoning mixture. In a medium bowl, mix together mayonnaise and cheese. Spread mixture evenly over top of pie.
3. Reduce oven to 350 degrees F (175 degrees C). Bake pie for 35 minutes.

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13.19

Vegetarian Shepherd's Pie II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:souliere

"This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes."

Ingredients

• 2 cups vegetable broth, divided
• 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
• 1/2 cup dry lentils
• 1/4 cup pearl barley
• 1 large carrot, diced
• 1/2 onion, finely chopped

• 1/2 cup walnuts, coarsely chopped
• 3 potatoes, chopped
• 1 teaspoon all-purpose flour
• 1/2 teaspoon water
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
3. Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
5. Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
6. Bake in preheated oven until lightly browned on top, about 30 minutes.

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11.17

Vegetarian Shepherd's Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:USA WEEKEND columnist Jean Carper

"This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin."

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, crushed
• 2 tablespoons curry powder
• 2 teaspoons ground cumin
• 2 small red or green bell peppers, chopped
• 3 cups cubed eggplant, with peel

• 1 (15 ounce) can diced tomatoes
• 1/2 cup water
• 1 1/4 pounds small red potatoes, halved
• 1/2 cup fat-free half and half (or milk)
• 1 cup frozen or fresh peas
• 1/2 cup grated Parmesan cheese
• 1 pinch Salt and freshly ground black pepper to taste

Directions

1. Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
2. Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
3. In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
4. Bake 15 minutes. Brown in broiler. Serve.

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21.53

Vegetable Shepherd's Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sparkles

"A delicious and savory meatless meal that sticks to your ribs!"

Ingredients

• 8 large potatoes, peeled and quartered
• 2 carrots, sliced
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons milk

• 1 onion, chopped
• 1 teaspoon vegetable oil
• 1 (19 ounce) can kidney beans, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon white sugar
• 1 cup shredded Cheddar cheese
• 1/2 teaspoon paprika

Directions

1. Preheat oven to 375 degrees F (175 degrees C).
2. Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
3. While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
4. In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
5. In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
6. Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.

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18.50

Spanakopita (Greek Spinach Pie) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SILVERWOLF

"This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinsed and chopped
• 1/2 cup chopped fresh parsley

• 2 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1 cup crumbled feta cheese
• 8 sheets phyllo dough
• 1/4 cup olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

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12.43

Easy Vegetable Pot Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KDCG

"This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry."

Ingredients

• 1 (10.75 ounce) can condensed cream of potato soup
• 1 (15 ounce) can mixed vegetables, drained
• 1/2 cup milk
• 1/2 teaspoon dried thyme

• 1/2 teaspoon ground black pepper
• 2 (9 inch) frozen prepared pie crusts, thawed
• 1 egg, lightly beaten

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
3. Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
4. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

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22.41

Loaded Vegetarian Quiche - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kurt

"Trying out this combination of quiche recipes."

Ingredients

• 1 (9 inch) unbaked deep dish pie crust
• 1 tablespoon olive oil
• 1/2 cup sliced onion
• 1/2 cup chopped green bell pepper
• 1/2 cup mushrooms, sliced
• 1/2 cup chopped zucchini
• 1 large tomato, sliced

• 2 tablespoons all-purpose flour
• 2 teaspoons dried basil
• 3 eggs, beaten
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups shredded Colby-Monterey Jack cheese, divided

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
3. Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
4. Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
5. Whisk eggs, milk, salt, and pepper together in a small bowl.
6. Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
7. Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

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11.54

Spinach Cheese Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Julie

"My fiance' absolutely lives for this easy to prepare dish."

Ingredients

• 2 (9 inch) pie crusts
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg

• 15 ounces ricotta cheese
• 8 ounces mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups diced Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.
2. In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.

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22.53

Karjalan Pies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sara A

"These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter."

Ingredients

• 2 cups water
• 1 cup uncooked white rice
• 2 cups milk
• salt to taste
• 1/2 cup water

• 1 teaspoon salt
• 1 cup rye flour
• 1/4 cup all-purpose flour, or as needed
• 3 tablespoons butter, melted

Directions

1. Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
2. Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.
3. On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.
4. Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.

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15.23

Artichoke Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lisa Bianco

"Can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make."

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 (6 ounce) cans artichoke hearts, drained
• 1/2 cup Italian seasoned bread crumbs

• 1/2 cup grated Parmesan cheese, divided
• 1 (9 inch) unbaked 9 inch pie crust
• 3 eggs, beaten
• 1 (8 ounce) package mozzarella cheese, shredded

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
3. Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
4. Bake in preheated oven for 45 minutes, or until crust begins to brown.

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14.09

Easy Veggie Samosas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PUMBSTER

"Quick vegetarian samosas with a curried garbanzo bean filling. You can adjust the amount of curry paste according to your taste."

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 3 (19 ounce) cans garbanzo beans, drained
• 2 tablespoons curry paste

• 1/2 cup apple juice
• 3 sheets frozen puff pastry, thawed
• 1/4 cup all-purpose flour for dusting

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
3. Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.
4. Bake in preheated oven for 25 minutes, until golden brown.

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18.01