Best Burritos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Brooke McCorkhill

"This is the best bean burrito ever!"

Ingredients

• 1 (10 inch) flour tortilla
• 1/4 cup vegetarian refried beans
• 1 slice American cheese

• 1 pinch ground black pepper
• 1 teaspoon low-fat sour cream
• 1 dash hot pepper sauce

Directions

1. In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
2. Warm the tortilla in a dry frying pan over medium-high heat.
3. Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.

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12.32

Pesto Pita Pizza - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Hamiltonian9

"A vegetarian-friendly pizza that offers a surprisingly tasty twist. A great lunch, dinner, or appetizer."

Ingredients

• 4 pita bread rounds
• 1/2 cup pesto

• 2 tomatoes, sliced
• 1 (4 ounce) container crumbled feta cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Arrange pita bread on a baking sheet.
2. Bake in preheated oven until pita is lightly toasted, about 4 minutes.
3. Spread pesto evenly over toasted pita bread and arrange tomato slices in a single layer. Top with feta cheese.
4. Continue baking until feta cheese is browned and pita bread is crisp, about 11 minutes more.

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21.29

Gnocchi Primavera - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dawn Camacho

"Potato gnocchi with wonderful crisp vegetables and basil make a delicious, rustic meal."

Ingredients

• 1/2 cup freshly grated Parmesan cheese, divided
• 1 teaspoon olive oil
• 2 tablespoons pine nuts
• 1 (16 ounce) package potato gnocchi
• 2 tablespoons olive oil, divided

• 1 zucchini, chopped
• 12 fresh mushrooms, cleaned and stems trimmed
• 12 grape tomatoes
• 10 torn fresh basil leaves

Directions

1. Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until the cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.
2. Heat 1 teaspoon of olive oil in a skillet over medium heat, and cook and stir the pine nuts until lightly toasted and fragrant, about 3 minutes. Remove the pine nuts from the skillet and set aside.
3. Cook the gnocchi according to the package directions, and drain them in a colander set in the sink.
4. Pour 1 tablespoon of olive oil in a large skillet over high heat, and cook and stir the zucchini just until seared, about 2 minutes; remove the zucchini from the pan. Reduce the heat to medium, and cook and stir the mushrooms in the same pan, until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return the zucchini to the pan; add the tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil, and stir a few times to combine and heat through.
5. To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.

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11.31

Spicy Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DONNALOVESCHEESE

"This is a fiery but quick and easy to make pasta dish. For a milder flavor, simply leave out the chiles."

Ingredients

• 1 (12 ounce) package rotini pasta
• 1 tablespoon vegetable oil
• 1 clove garlic, crushed
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning

• 1 onion, diced
• 2 red chile peppers, seeded and chopped
• 1 (14.5 ounce) can diced tomatoes
• 3 drops hot pepper sauce
• salt and ground black pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat oil in a saucepan over medium heat. Saute garlic with basil and Italian seasoning for 2 to 3 minutes. Stir in onion and chiles; cook until onion is tender. Stir in tomatoes and hot sauce; simmer for 5 minutes, or until heated through. Toss with the cooked pasta, and season with salt and pepper.

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10.30

Grilled Cheese with Tomato, Peppers and Basil - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mindy

"Classic grilled cheese sandwiches with a kick. Delicious! These are great with a bowl of tomato soup with a little basil added."

Ingredients

• 8 (1 ounce) slices bread
• 4 slices Cheddar cheese
• 1 large tomato, sliced
• 2 serrano peppers, seeded and thinly sliced

• 2 teaspoons dried basil
• salt and pepper to taste
• 2 tablespoons butter

Directions

1. Butter one side of each slice of bread, and place 4 of the slices butter-side down on a griddle over medium heat.
2. On each piece of bread, place one slice of cheese, 1 slice of tomato, and a few slices of serrano pepper. Sprinkle dried basil and salt and pepper to taste. Top each sandwich with a slice of buttered bread, butter-side up.
3. Grill sandwiches until golden brown, about 2 to 3 minutes each side.

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20.28

Mandi's Cheesy Potato Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mandi Foreman

"A hearty soup that is very creamy and delicious. Warms you up on a cold winter day. Easily doubles or triples to make extra servings and tastes even better after it's been reheated. Best of all, it's easy to make!"

Ingredients

• 5 potatoes, peeled and cubed
• 1 small carrot, finely chopped
• 1/2 stalk celery, finely chopped
• 1 1/2 cups water
• 1 teaspoon salt
• 2 1/2 cups milk

• 3 tablespoons margarine, melted
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons steak seasoning
• 1 teaspoon ground black pepper
• 2 cups shredded four-cheese blend

Directions

1. In a large pot over medium heat, combine potatoes, carrot, celery, water and salt. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 15 to 20 minutes. Once tender, stir in milk.
2. In a small bowl, combine melted margarine, flour, steak seasoning and pepper. Stir into soup, increase heat to medium, and cook, stirring, until thick and bubbly. Remove from heat and stir in cheese until melted. Let stand 5 to 10 minutes before serving.

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19.27

Roasted Eggplant and Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PSPINRAD

"Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling."

Ingredients

• 1 medium eggplant, peeled and cubed
• 2 small zucchini, cubed
• 1/2 small yellow onion, chopped
• 1 (8 ounce) package mushrooms, sliced
• 1 1/2 tablespoons tomato paste

• 1/2 cup water
• 1 clove garlic, minced
• 1/2 teaspoon dried basil
• salt and pepper to taste

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
3. Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

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18.26

French Spring Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PAPERGODDESS

"I make this during asparagus season when my husband's patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is."

Ingredients

• 1/4 cup butter
• 1 pound leeks, chopped
• 1 onion, chopped
• 2 quarts water
• 3 large potatoes, chopped
• 2 large carrots, chopped

• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/3 cup uncooked long-grain white rice
• 4 teaspoons salt
• 1/2 pound fresh spinach
• 1 cup heavy cream

Directions

1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
3. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

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17.25

Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Chelo

"Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!"

Ingredients

• Sauce:
• 1/4 cup olive oil
• 1 onion, chopped
• 1 bay leaf
• 2 cloves garlic, chopped
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 1 (29 ounce) can diced tomatoes
• 1 pinch ground cinnamon
• 1 (16 ounce) package lasagna noodles
• Cheese Filling:
• 1 pint part-skim ricotta cheese

• 2 eggs, beaten
• 1/2 cup grated Parmesan cheese
• 2 teaspoons dried basil
• 1 clove garlic, minced
• Vegetable Filling:
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 pound fresh mushrooms, sliced
• 1 pound spinach, rinsed and chopped
• 2 medium zucchini, sliced
• 1 pound mozzarella cheese, sliced
• 1 cup grated Parmesan cheese

Directions

1. Heat 1/4 cup oil in a large skillet over medium heat. Stir in chopped onions and bay leaf; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 2 cloves minced garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes.
2. Mix in undrained crushed tomatoes and diced tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour. Stir in cinnamon and set pan aside.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
4. Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.
5. Mix together ricotta, eggs, 1/2 cup Parmesan cheese, 2 teaspoons basil, and 1 clove minced garlic.
6. Saute sliced onion and mushrooms in 2 tablespoons olive oil until tender, about 5 minutes. Add spinach and zucchini to the skillet. Cover, and cook until spinach is wilted, 2 to 5 minutes. Remove skillet from heat and set aside.
7. Spread 1/2 cup of the tomato sauce in the prepared baking dish. Place a layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles. Place another layer of noodles on top of the ricotta mixture.
8. Pour about 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce. Top vegetables with noodles and spread the remaining tomato sauce over the final layer of noodles. Top with mozzarella cheese slices and 1 cup grated Parmesan cheese.
9. Bake the lasagna in the preheated oven until filling is bubbly and cheese is melted and beginning to brown, 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.

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16.24

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