Fried Tempeh in Batter - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Novi

"This recipe makes a very hearty snack or appetizer."

Ingredients

• 1 cup all-purpose flour
• 2 green onions, chopped
• 1 clove garlic, crushed
• 1 egg, beaten
• 2 teaspoons ground coriander seed

• 1 teaspoon ground ginger
• 1 1/2 cups water
• salt and pepper to taste
• 1 (8 ounce) package tempeh
• 2 cups vegetable oil for frying

Directions

1. Combine flour, green onion, garlic, egg, coriander, ginger, water, salt and pepper in a mixing bowl, mix until the mixture becomes a thin cake-batter like consistency, adding more water if necessary.
2. Slice the tempeh about 1 inch thick. Dip tempeh into the batter and place them one at a time into a skillet of hot oil. Fry the tempeh until golden brown. Serve while warm.

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14.57

Winter Vegetable Hash - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:rebeccalovestocook

"I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!"

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 pound Yukon Gold potatoes, diced
• 1/2 pound fresh shiitake mushrooms, diced
• 1 red bell pepper, diced
• 1 small acorn squash, diced

• 1 shallot, finely chopped
• 2 teaspoons garlic powder
• 1 pinch salt
• 1 pinch ground black pepper
• 1 cup chopped kale
• 4 sprigs fresh sage

Directions

1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

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13.56

Quinoa and Black Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:3LIONCUBS

"Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America."

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

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22.53

Stir Fried Sesame Vegetables with Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:dakota kelly

"In this dish, the peanut oil is preferable to the vegetable oil, as the flavor of the peanut oil adds a really nice nutty flavor."

Ingredients

• 1 1/2 cups vegetable broth
• 3/4 cup uncooked long-grain white rice
• 1 tablespoon margarine
• 1 tablespoon sesame seeds
• 2 tablespoons peanut oil
• 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1 large red bell pepper, cut into 1 inch pieces

• 1 large yellow onion, sliced
• 2 cups sliced mushrooms
• 2 teaspoons minced fresh ginger root
• 1 teaspoon minced garlic
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
2. Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

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12.55

Spicy Eggplant - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:venymae

"Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice."

Ingredients

• 2 tablespoons vegetable oil
• 4 Japanese eggplants, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 onions, thinly sliced
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce

• 2 tablespoons water
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon chili garlic sauce
• 1 teaspoon white sugar
• ground black pepper to taste
• 1/2 teaspoon Asian (toasted) sesame oil

Directions

1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
2. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

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11.54

Vegan Pumpkin Pie Blondies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kelly S

"Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!"

Ingredients

• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 1/4 cup canola oil
• 1 tablespoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
2. Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

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21.52

Zesty Garbanzo Beans with Pistachio Nuts - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TENSMOM

"If you are looking for a unique and flavorful side dish for just about any meat, this is it! I was never a garbanzo bean fan until I made this amazing, zesty, and impressive recipe!"

Ingredients

• 2 (15.5 ounce) cans garbanzo beans, drained
• 1/4 cup corn oil
• 1 teaspoon sea salt
• 1 teaspoon ground cumin

• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup shelled pistachio nuts
• 2 teaspoons chopped fresh thyme leaves

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. In a bowl, toss the garbanzo beans together with the oil, sea salt, cumin, black pepper, and cayenne pepper. Transfer to a shallow casserole dish.
3. Bake in the preheated oven, stirring occasionally, until garbanzo beans are golden and crisp, approximately 20 minutes. Remove from the oven, stir in pistachios and thyme, and continue baking an additional 10 minutes, or until beans and pistachios are lightly crispy. Serve immediately.

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20.51

Fried Cornmeal Mush - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Michele O'Sullivan

"This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe."

Ingredients

• 3 cups water
• 1 teaspoon salt

• 1 cup yellow cornmeal
• 1 tablespoon butter

Directions

1. In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
2. Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
3. In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

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19.50

Basil Pesto Sunshine Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Erin Rowland

"This is a sandwich you'll never forget. Two kinds of pesto are spread on focaccia, which is then piled high with roasted red peppers, feta cheese and basil."

Ingredients

• 1 slice focaccia bread, cut in half horizontally
• 1 tablespoon mayonnaise
• 2 teaspoons basil pesto
• 2 tablespoons sun-dried tomato pesto

• 1/4 cup roasted red peppers
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh basil leaves

Directions

1. In a small bowl, mix together mayonnaise and basil pesto; spread onto one half of bread. Spread other half with sun-dried tomato pesto. Arrange roasted red peppers on bottom piece. Cover with feta cheese, then fresh basil. Top with remaining slice of bread.

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18.49

Gnocchi and Peppers in Balsamic Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jennbot

"This is a great twist on gnocchi! Garlic, basil, onion, mushrooms, sweet peppers, and tomatoes are sauteed before mixing with butter and balsamic vinegar to make a sauce."

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 1/2 cup diced red onion
• salt to taste
• 6 crimini mushrooms, chopped
• 4 small mixed sweet peppers, julienned

• 1/2 cup cherry tomatoes, halved
• 4 leaves fresh basil, chopped
• 1/2 cup balsamic vinegar
• 1 (16 ounce) package potato gnocchi
• 1 cup Additional butter or margarine

Directions

1. Cook the gnocchi according to package directions; drain.
2. Heat the olive oil in a skillet over medium heat. Add garlic to the skillet and cook for 2 minutes. Mix in the chopped onions and season with salt; cook until onions begin to soften, about 5 minutes. Stir in the mushrooms, peppers, tomatoes, and basil; cook for another 5 minutes. Stir the butter in to melt. Pour the balsamic vinegar into the skillet, stir, reduce heat, and simmer the sauce for 15 to 20 minutes. Toss the cooked gnocchi with the sauce.

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17.48