Minted Marinated Zucchini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:joannemerc

"For those who have mint leaves and zucchini taking over the vegetable patch, this is simple. This tangy dish can be used as a relish inside panini or sandwiches, or on the side."

Ingredients

• 1/4 cup olive oil
• 3 large zucchini, thinly sliced
• 2 cloves garlic, minced
• 2 cups fresh mint leaves, finely chopped

• 1/3 cup distilled white vinegar
• 1/2 teaspoon salt
• ground black pepper to taste
• 1 tablespoon olive oil, for drizzling

Directions

1. Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add zucchini slices and garlic; cook and stir until starting to brown but you want the squash to stay firm and not get mushy, 3 to 4 minutes. Remove from the heat and mix in the vinegar, mint, salt and pepper. Stir in the remaining olive oil. Spoon into a jar and store covered in the refrigerator.

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16.47

Savory Pumpkin Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"This fragrant, creamy soup is a wonderful way to warm up during the holidays. Fresh herbs mildly complement the flavor of pumpkin. Mozzarella cheese is melted throughout, and toasted almonds add a pleasant crunch."

Ingredients

• 5 cups pumpkin puree
• 2 cups vegetable broth
• 2 cups heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 ounces dry pasta
• 1/2 teaspoon pumpkin pie spice

• 1/2 cup fresh parsley, minced
• 1/4 cup cilantro, minced
• 1/4 cup butter, softened
• 1/2 cup plain yogurt
• 1/2 cup sour cream, for topping
• 1/4 cup shredded mozzarella cheese
• 1/4 cup toasted almonds

Directions

1. In a large saucepan, mix the pumpkin, vegetable broth, heavy cream, garlic powder and onion powder. Bring to a boil. Stir in the pasta. Cook 12 minutes, or until pasta is tender but firm. Reduce heat to simmer.
2. Stir in pumpkin pie spice, parsley and cilantro. Slowly stir butter, plain yogurt and sour cream into the mixture, making sure they do not curdle. Stir in the cheese, allowing it to melt. Serve topped with nuts.

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15.46

Sun-Dried Tomato and Bow Tie Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JFOCHTMAN

"Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store."

Ingredients

• 4 tablespoons dried basil
• 1 tablespoon minced pine nuts
• 1 tablespoon olive oil
• 3 ounces sun-dried tomatoes
• 1/8 cup olive oil

• 3 cloves garlic, minced
• 8 ounces fresh mushrooms, sliced
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 (16 ounce) package bow tie pasta

Directions

1. Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
2. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
3. In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
4. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
5. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

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14.45

Best Ever Layered Mexican Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Noelle C

"This is the quickest, easiest, best tasting Mexican dip ever! It's great to serve at parties. I always make two!"

Ingredients

• 1 (9 ounce) can bean dip
• 1 (6 ounce) container guacamole
• 12 ounces sour cream
• 1 (1 ounce) package taco seasoning mix

• 1 (8 ounce) package shredded Cheddar cheese
• 1 jalapeno pepper, seeded and diced
• 1 tomato, chopped

Directions

1. In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
2. In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

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13.44

Tabbouleh II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:EPITOPES

"This recipe is the real deal! It's great tasting, healthy and easy to make."

Ingredients

• 1/4 cup bulgur
• 1/2 cup boiling water
• 1 cup chopped parsley
• 1/4 cup chopped fresh mint leaves
• 5 tomatoes, diced

• 1 onion, finely diced
• 2 teaspoons olive oil
• 1 lemon, juiced
• salt to taste

Directions

1. Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
2. Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

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22.41

Deb's Mac Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DBSIMS1000

"I had a craving for macaroni salad, and could not find a recipe that suited me, so I came up with my own! Ranch dressing adds tang!"

Ingredients

• 2 cups macaroni
• 1 small onion, chopped
• 1 green bell pepper, chopped

• 1 carrot, grated
• 1/4 cup mayonnaise
• 1/4 cup Ranch-style salad dressing

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Rinse with cold water and place in large bowl.
2. Add onion, pepper and carrot to bowl with pasta. Toss with mayonnaise and ranch-style dressing. Adjust mayonnaise and dressing to taste. Serve.

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12.43

Hearty Cabbage-Rutabaga Slow Cooker Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NerakanDrac

"An easy and delicious weekday meal; just throw the ingredients in your slow cooker in the morning and come home to a hot and ready meal. I find it difficult to keep my roommate from sneaking scoops before dinner! If you are watching your sodium intake, use reduced or no-sodium broth and you are set! Recipe serves 6 as a reasonable size main dish, just add buns or biscuits to make it a full meal."

Ingredients

• 1/4 large head cabbage, chopped
• 1/4 large rutabaga, diced
• 1 1/2 cups uncooked orzo pasta
• 1/2 large onion, finely chopped

• 1 whole head garlic, peeled and minced
• 3 tablespoons chopped fresh dill
• 6 cups water
• 2 cups vegetable broth

Directions

1. Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
2. Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.

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11.42

Better Brownies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cookie Starts With C

"This is a great recipe for people who are vegan or just looking for a desert that tastes good. You can replace the sugar entirely by doubling the amount of stevia powder. You can also replace half of the all-purpose flour with whole grain flour."

Ingredients

• 3/4 cup cocoa powder
• 2/3 cup vegetable oil
• 1/4 cup water
• 1/4 cup stevia powder
• 1 cup sugar

• 3/4 cup soy milk
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Mix the cocoa powder, vegetable oil, and water together in a bowl. Stir the stevia and sugar into the mixture. Pour the soy milk and vanilla into the mixture and stir. Add the flour and baking powder; continue stirring until the batter is smooth.
3. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes.

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21.40

Creamiest Vegan Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:allisonmdickson

"The base of this soup used to be a roux-thickened chicken broth with milk and cheese added. However, since becoming vegan, I had to adapt, and I'm proud to say that this version is thicker and creamier than the original, and it was all achieved without a drop of flour or milk. It's not only the best vegan corn chowder recipe I've had, but it's just plain the best corn chowder ever. Even my non-vegan family loves it, and they request it regularly. This recipe makes a lot, but it keeps and freezes very well."

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 onion, finely chopped
• 3 ribs celery, finely chopped
• 3 carrots, finely chopped
• 4 pounds russet potatoes, peeled and finely diced
• 1 head cauliflower, cut into bite-size pieces
• 2 bay leaves

• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 quarts vegetable broth
• 8 cups fresh corn kernels, divided
• 1 cup cashews
• 1/3 cup nutritional yeast
• salt and ground black pepper to taste

Directions

1. Heat olive oil in a large soup pot over medium heat; cook and stir onion, celery, and carrots in the hot oil until softened, 5 to 7 minutes. Stir potatoes, cauliflower, bay leaves, thyme, and oregano into vegetables; cook about 5 minutes more.
2. Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender, 35 to 40 minutes. Remove and discard bay leaves.
3. Place remaining 2 cups corn kernels, cashews, and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary, filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot; season with salt and black pepper.

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20.39

African Sweet Potato and Peanut Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GregMcE

"A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes."

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 3 medium tomatoes, chopped

• 1 1/2 pounds sweet potatoes, peeled and chopped
• 1 carrot, peeled and chopped
• 4 1/2 cups water
• 1 teaspoon salt
• 1/4 cup chopped, unsalted dry-roasted peanuts
• 1 pinch cayenne pepper
• 2 tablespoons creamy peanut butter
• 1 bunch chopped fresh cilantro

Directions

1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

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19.38