Vegetarian Bean Burritos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Megan

"An alternative to using canned refried beans which usually contain lard. Add your favorite burrito fixings!"

Ingredients

• 1 (15.5 ounce) can pinto beans, drained
• 2 tablespoons tomato sauce
• 2 tablespoons taco seasoning mix, or more to taste

• 8 flour tortillas
• 2 cups shredded lettuce
• 2 cups grated Colby Jack cheese

Directions

1. Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
2. Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
3. Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

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15.35

Vegetarian Slow Cooker Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:emmelldee

"Wholesome and filling corn chowder for your slow cooker. You can use lower-fat or skim milk in place of the half-and-half . Make sure to wash hands thoroughly after handling hot peppers! Serve with warm sourdough bread."

Ingredients

• 3 (15 ounce) cans cream-style corn
• 3 (15.25 ounce) cans whole-kernel corn
• 1 (16 ounce) package frozen diced hash brown potatoes
• 2 tablespoons butter
• 1 large red onion, chopped
• 1 large sweet white onion, chopped
• 3 bell peppers, chopped

• 3 stalks celery, chopped
• 3 large carrots, chopped
• 2 jalapeno peppers, seeded and chopped
• 3 hot cherry peppers, seeded and chopped
• 2 poblano peppers, seeded and chopped
• 4 cups half-and-half cream

Directions

1. Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.
2. Heat butter in a skillet over medium heat; cook and stir red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers in the melted butter until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; top with half-and-half.
3. Cook, stirring occasionally, for about 3 hours.

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14.34

Whole Earth Kale Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CookMe2

"This is an awesome way to use kale in a delicious salad."

Ingredients

• 2 cups brown rice
• 4 cups water
• 1 (16 ounce) package extra firm tofu, diced
• 3/4 cup tamari almonds
• 1/4 cup sesame seeds
• 1 bunch kale, ribs removed, chopped
• 1/2 large head red cabbage, chopped
• 1 cup shredded carrot

• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh dill
• 1/2 cup lemon juice
• 1/2 cup tamari soy sauce
• 2 tablespoons extra-virgin olive oil
• 8 cloves garlic, chopped
• 1/4 cup stone-ground mustard
• salt and ground black pepper to taste

Directions

1. Bring the brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Spread the rice onto a large platter and chill in refrigerator until cooled completely.
2. Gently toss the cooled rice, diced tofu, tamari almonds, sesame seeds, chopped kale, red cabbage, shredded carrot, chopped flat-leaf parsley, and chopped dill together in a large mixing bowl.
3. Whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl; season with salt and black pepper.
4. Drizzle the dressing over the rice mixture; toss gently to coat evenly.

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13.33

Lentil Stuffed Tomatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SUE

"These tomatoes, stuffed with lentils and oven baked, make a great entree."

Ingredients

• 1/2 cup uncooked white rice
• 1/2 cup red lentils
• 1 cup boiling water
• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon chopped fresh mint

• salt to taste
• ground black pepper to taste
• 8 medium tomatoes
• 2 tablespoons vegetable oil
• 1 clove crushed garlic

Directions

1. Rinse rice and lentils in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat.
2. Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until golden brown over medium low heat. Stir in lentil mixture and mint. Season generously with salt and pepper.
3. Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve. Fill tomato shells with lentil mixture, and replace the tops. Stand in a baking dish.
4. Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.
5. Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.

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12.32

Whole Rice and Lentils (Majadara) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:shari p.

"One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too."

Ingredients

• 1/4 cup olive oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 teaspoon chopped fresh ginger root
• 1 cup brown rice
• 1 cup green lentils

• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 2 1/2 cups water

Directions

1. Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
2. Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.

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11.31

Fresh Tomato Basil Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MINDIM

"A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!"

Ingredients

• 8 pounds tomatoes, seeded and diced
• 1/4 cup chopped fresh basil
• 1 large onion, minced

• 3 cloves garlic, minced
• 1/2 cup olive oil
• salt and pepper to taste

Directions

1. In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
2. Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
3. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

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21.29

Creamy Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:J.D.

"This is a recipe that I've modified to be low-fat and vegetarian. The original called for heavy cream and chicken broth. I think it is quite yummy, and especially good on chilly evenings!"

Ingredients

• 6 red potatoes, peeled and cubed
• 2 (11 ounce) cans whole kernel corn, undrained
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped sweet onion

• 1 tablespoon red pepper flakes
• 2 cups vegetable broth
• 1 (12 ounce) package low-fat, firm silken tofu
• salt to taste

Directions

1. Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.
2. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

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20.28

Glazed Pearl Onions with Raisins and Almonds - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"A wonderful relish-like vegetable dish. This dish can be made 6 hours ahead, and rewarmed before serving. Sherry wine vinegar can be substituted for red wine vinegar."

Ingredients

• 2 pounds pearl onions
• 1 cup dry sherry
• 1/2 cup raisins
• 1/4 cup honey
• 1/4 cup water
• 2 tablespoons butter

• 1 teaspoon chopped fresh thyme
• 2/3 cup toasted slivered almonds
• 4 teaspoons red wine vinegar
• salt to taste
• ground black pepper to taste

Directions

1. Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
2. Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing.
3. Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.

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10.30

Wassail Punch - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Bea Gassman

"Great for holiday gatherings. Using a slow-cooker to prepare this allows the aroma to be savored for hours."

Ingredients

• 2 quarts apple cider
• 2 cups orange juice
• 1/2 cup lemon juice
• 12 whole cloves

• 4 cinnamon sticks
• 1 pinch ground ginger
• 1 pinch ground nutmeg

Directions

1. In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.

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19.26

Lemon Pepper Green Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Annette

"These green beans are easy and delicious. They are a bit tangy, spicy, and crunchy with the almonds. My family's favorite!"

Ingredients

• 1 pound fresh green beans, rinsed and trimmed
• 2 tablespoons butter

• 1/4 cup sliced almonds
• 2 teaspoons lemon pepper

Directions

1. Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
2. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.

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18.25