Creamed Onions II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Maureen

"My mother always included this dish at our Thanksgiving and Christmas dinners, and there was never any left over."

Ingredients

• 2 pounds small white onions
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups half-and-half

• 1 pinch ground nutmeg
• 1 pinch salt
• 2 drops hot pepper sauce

Directions

1. Cut ends off onions and place in a large pot of water. Bring to boil; remove from water and cool slightly. Slip skins off and return onions to water. Simmer until tender.
2. In a saucepan, melt butter and gradually stir in flour until smooth. Cook over low heat for 5 minutes, stirring constantly.
3. In a separate saucepan, scald half and half, gradually whisk into butter mixture. Add nutmeg, salt and pepper sauce; add onions and cook until thick and smooth.

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14.22

Vegan Banana Blueberry Muffins - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ASTROPHE

"A moist, small batch of breakfast muffins."

Ingredients

• 2 very ripe bananas, mashed
• 1/2 cup white sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour

• 1/2 cup whole wheat pastry flour
• 1 1/2 teaspoons egg replacer (dry)
• 2 tablespoons water
• 1/2 cup blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries.
3. Spoon batter evenly, about 1/4 cup each, into muffin cups.
4. Bake in preheated oven for 20 to 25 minutes, or until golden brown.

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13.21

Power Cookies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Healthy

"These are high fiber, high protein, low in fat and absolutely delicious cookies that make a terrific snack. You won't believe how good they are! Any dried fruit or nuts are recommended as additions to this recipe."

Ingredients

• 4 cups rolled oats
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder

• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pitted dates
• 1/2 cup flaked coconut
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour.
2. In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon; blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
3. Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.

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12.20

Roasted-Vegetable Stock - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sarahhouston

"This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock."

Ingredients

• 1 whole head garlic
• 4 carrots, cut into chunks
• 4 stalks celery, cut into chunks
• 3 onions, cut into chunks
• 1 green pepper, quartered
• 1 tomato, quartered

• 1/3 cup olive oil
• salt and pepper to taste
• 8 cups water
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried parsley
• 2 bay leaves

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
3. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
4. Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.

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21.17

Vegan Carrot Pudding - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LenoreRockchild

"A veggie take on rice pudding and a 'need to use up old carrots'-experiment that turned out yummy! Serve hot or cold, with more soy milk or a nice hot tea."

Ingredients

• 1 cup vanilla soy milk (such as Silk(R))
• 2 tablespoons turbinado sugar
• 1 1/2 teaspoons blackstrap molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1/3 cup raisins
• 1/3 cup chopped walnuts (optional)
• 2 cups shredded carrots

Directions

1. Whisk soy milk, turbinado sugar, molasses, vanilla extract, cinnamon, ginger, allspice, and nutmeg together in a saucepan over medium-low heat until well incorporated, 2 to 3 minutes. Whisk in flour until smooth, 3 to 5 minutes.
2. Fold raisins and walnuts into soy milk mixture; add carrots. Cook and stir pudding over low heat, keeping just below a boil, until carrots are softened, 30 minutes.

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11.19

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

All-Star Veggie Burger - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JINGOYE

"Use soy. No, use beans. No, use oats. No, use rice. Hey, why not use them all? This veggie burger is an alternative to eating its beefy cousin (and can be used together). It's high in fiber and as a stand alone patty, actually tastes pretty good. Once you layer the ketchup, the mustard, pickles, etc. you won't be able to tell the difference."

Ingredients

• 1 (15.5 ounce) can garbanzo beans, drained and mashed
• 8 fresh basil leaves, chopped
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1 cup cooked brown rice
• 1 (14 ounce) package firm tofu

• 5 tablespoons Korean barbeque sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried sage
• 2 teaspoons vegetable oil

Directions

1. In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry.
2. In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat.
3. Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended.
4. Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.

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20.16

Ragu No-Frying Eggplant Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ragu(R)

"Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner."

Ingredients

• 2 cups plain dry bread crumbs
• 2 medium eggplants, peeled and cut into 1/4-inch-thick slices
• 4 large eggs, beaten with
• 3 tablespoons water

• 1 (24 ounce) jar Ragu(R) Old World Style(R) Traditional Sauce
• 1/2 cup reduced-fat grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
2. Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
3. Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
4. Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.

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19.15

Eggs on the Grill - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen

"Have you ever tried eggs on the grill by using a muffin pan? Just spray the pan and crack the eggs and put them on the grill. Try adding some chopped peppers and onions or anything to your liking."

Ingredients

• 12 eggs

Directions

1. Preheat an outdoor grill for medium high heat and lightly oil grate.
2. Coat all holes of a muffin pan with cooking spray and crack an egg into each hole.
3. Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.

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18.14

Sweet and Sour Tofu Veggies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jen

"Sweet and sour vegetables made with all kind of surprising ingredients. Give it a try, it's delicious!"

Ingredients

• 3 cups water
• 1 1/2 cups long-grain brown rice
• 1 pound firm tofu
• 1/4 cup unsweetened pineapple juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons ketchup
• 2 tablespoons real maple syrup
• 2 tablespoons tamari
• 1 tablespoon dark sesame oil
• 2 1/4 teaspoons arrowroot powder

• 2 1/2 teaspoons grated fresh ginger root
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 1 carrots, sliced diagonally
• 4 ounces fresh green beans, cut into 1-inch lengths
• 1 large chopped red bell pepper
• 8 ounces fresh mushrooms, sliced
• 1 zucchini, cut into 1/2-inch slices
• 1 cup pineapple chunks

Directions

1. In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
2. Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
3. In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
4. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
5. Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

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17.12