One Pot Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sue H.

"Quick, easy, and one of our favorites. Note: You must use a nonstick pan to keep it from sticking."

Ingredients

• 1 teaspoon olive oil
• 1/2 cup sliced onion
• 1 cup fresh sliced mushrooms
• 1 (29 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 cup water

• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon white sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 8 ounces macaroni

Directions

1. Spray a large nonstick skillet with nonstick cooking spray. Add oil, and heat over a medium flame. Add onion and mushrooms. Cook, stirring frequently, for 3 to 5 minutes, until tender.
2. Add tomatoes, tomato sauce, water, sugar, and spices to skillet. When mixture begins to boil, stir in pasta. Cover, reduce heat to medium-low, and cook 20 minutes. Stir mixture every 4 to 5 minutes while cooking.

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18.25

Grilled Cheese and Veggie Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:COURTNEYSUNSHINE

"This is a delicious twist on the old grilled cheese standby! The recipe is very easy and tasty."

Ingredients

• 1 1/2 cups coleslaw mix
• 1/2 cup bean sprouts
• 8 thick slices (3/4 inch thick) sourdough bread

• 3 tablespoons margarine, softened
• 3 tablespoons honey mustard
• 6 ounces sliced Havarti cheese

Directions

1. In a medium bowl, toss together the coleslaw mix and bean sprouts.
2. Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.
3. In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

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17.24

Roasted Zucchini Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Carol Semenuk

"Roasted zucchini with onion and layered with marinara sauce and pasta. A meal-in-one with a salad and rolls. Can't get better than that! A great way to use up your zucchini crop in the summer.."

Ingredients

• 3 zucchinis, sliced
• 2 onions, sliced
• 3 tablespoons olive oil
• salt and ground black pepper to taste

• 1 (16 ounce) package penne pasta
• 1 (28 ounce) jar marinara sauce
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
3. Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).
4. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
5. Lightly grease a 9x13-inch baking dish.
6. Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables.
7. Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.

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16.23

Tofuberry Smoothie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:FEBA

"This is a recipe I made up, and I later changed it to be healthier. It's excellent! You can serve this over ice, or pour it over vanilla ice cream."

Ingredients

• 1/4 cup diced silken tofu
• 2 tablespoons soy milk
• 1/4 cup fruit yogurt

• 1/2 cup raspberries
• 1/4 banana
• 2 cups orange juice

Directions

1. Place tofu, soy milk, yogurt, raspberries, banana, and orange juice in a blender. Blend until smooth. Pour in glasses over ice or vanilla ice cream.

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15.22

E-Z Tomato Toast - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BINIWIT

"Easy appetizer of garlic seasoned tomatoes on sliced baguette."

Ingredients

• 6 large tomatoes, cut into thin wedges
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped

• 1 French baguette, thinly sliced
• 1/4 cup butter
• 1 pinch salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange the tomato wedges in a single layer in a skillet over high heat, and cook 1 minute, until lightly scorched. Reduce heat to medium-low. Drizzle tomatoes with olive oil, and mix the garlic into the skillet. Gently cook and stir until tomatoes and garlic are tender. Remove from heat.
3. Arrange the baguette slices on a baking sheet, and toast 5 minutes in the preheated oven, or until lightly brown. Spread toasted slices with butter, top with the tomatoes, and season with salt and pepper to serve.

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14.21

Easy Roasted Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:FISHLOVE

"This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread."

Ingredients

• 6 red bell peppers

Directions

1. Preheat the oven to 500 degrees F (260 degrees C).
2. Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

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13.20

Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MRSKNIGHT

"Roasted pecans, sauteed onion, mushrooms, and garlic marry beautifully with Parmesan, sun-dried tomato pesto, and couscous. If you wish, stir in cooked chicken and more veggies to make it a complete meal. I regularly add shelled edamame for a boost of meatless protein."

Ingredients

• 2/3 cup pecan pieces
• 1 tablespoon butter
• 1 1/2 cups quartered fresh button mushrooms
• 1 onion, chopped
• 1 tablespoon minced fresh garlic
• 2 teaspoons butter

• 1 1/4 cups water
• 1 (5.8 ounce) box couscous
• 1 (8.5 ounce) bottle sun-dried tomato pesto
• 1/3 cup finely grated Parmesan cheese, or more to taste
• salt and ground black pepper to taste

Directions

1. Spread the pecan pieces onto a baking sheet and place in a cold oven.
2. Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
3. Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
4. Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.

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12.19

Holiday Cranberry Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARJK

"This recipe was given to me by a friend of mine. It has been a family favorite for over ten years. I make it for Thanksgiving as well as Christmas dinner."

Ingredients

• 4 cups fresh cranberries
• 1 1/2 cups water
• 5 whole cloves

• 5 whole allspice berries
• 3 cinnamon sticks
• 2 cups white sugar

Directions

1. Place fresh cranberries and water in a medium saucepan over medium heat.
2. Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
3. Cook until cranberries begin to burst, about 10 minutes.
4. Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.

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22.16

Veggie Lasagna Florentine - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Denise Smith

"This is a recipe I created for my vegetarian sister-in-law after she ran the Marine Corp Marathon in Washington, DC. I was not able to be there to cheer her on so I sent this dish. It is actually better the next day but I have never been able to keep my family out of it once they smell the aroma!"

Ingredients

• 1 (16 ounce) package lasagna noodles
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 (8 ounce) can sliced mushrooms
• 2 tablespoons minced garlic
• 1 zucchini, finely chopped
• 2 (28 ounce) cans crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 tablespoon dried oregano

• 1 pinch brown sugar
• salt to taste
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (16 ounce) container nonfat cottage cheese
• 2 eggs
• 3 tablespoons dried basil, divided
• 1/4 cup grated Parmesan cheese
• 1 pound shredded mozzarella cheese

Directions

1. Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
2. Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
3. Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
5. Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.

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21.15

Quick and Easy Alfredo Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DAWN CARTER

"I experimented with this until I found a quick, cheap, and easy Alfredo sauce combination -- the secret is cream cheese!"

Ingredients

• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder

• 2 cups milk
• 6 ounces grated Parmesan cheese
• 1/8 teaspoon ground black pepper

Directions

1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

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11.17