Vegan Corn Muffins - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ASTROPHE

"A small, fast batch of muffins that's the perfect size for a couple. Crisp outside, moist inside with a light texture."

Ingredients

• 1 1/2 teaspoons egg replacer (dry)
• 2 tablespoons water
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder

• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 cup water
• 1/2 teaspoon salt

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
2. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins, filling each about halfway.
3. Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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13.45

Spinach, Red Lentil, and Bean Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CURRYLOVINVEGGIE

"A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan."

Ingredients

• 1 cup red lentils
• 1/4 cup tomato puree
• 1/2 (8 ounce) container plain yogurt
• 1 teaspoon garam masala
• 1/2 teaspoon ground dried turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ancho chile powder
• 2 tablespoons vegetable oil

• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 (1 inch) piece fresh ginger root, grated
• 4 cups loosely packed fresh spinach, coarsely chopped
• 2 tomatoes, chopped
• 4 sprigs fresh cilantro, chopped
• 1 (15.5 ounce) can mixed beans, rinsed and drained

Directions

1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
3. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

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12.44

Owen's Veggie Stir-Fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dell

"Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish."

Ingredients

• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 3 tablespoons vegetable oil
• 1 carrot, sliced

• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 2/3 cup fresh corn kernels
• 1 clove crushed garlic
• 4 green onions, sliced
• 1 1/3 cups bean sprouts

Directions

1. Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
2. Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.

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11.43

Penne Pasta with Cannellini Beans and Escarole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Renee Trivelli Milillo

"This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!"

Ingredients

• 1 (16 ounce) package dry penne pasta
• 1 head escarole, chopped
• 1 (15.5 ounce) can cannellini beans, with liquid

• 1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
• salt and ground black pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

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21.41

Garlic Green Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ericka Ettinger

"Caramelized garlic and cheese! Is there anything better with green beans? You'd better make plenty for everyone!"

Ingredients

• 1 tablespoon butter
• 3 tablespoons olive oil
• 1 medium head garlic - peeled and sliced

• 2 (14.5 ounce) cans green beans, drained
• salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Directions

1. In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

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10.42

Italian Hummus - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kristin

"Serve warm or cold with pita as a party appetizer, or put on French bread and run under the toaster oven for a great snack or light lunch."

Ingredients

• 1 cup non-fat cottage cheese
• 1 (15.5 ounce) can cannellini beans, drained
• 1 bunch fresh basil, chopped

• 1 pint grape tomatoes, coarsely chopped
• 1 clove garlic, minced
• salt and pepper to taste

Directions

1. In a blender or food processor, blend the cottage cheese, beans, basil, tomatoes, garlic, salt, and pepper until smooth.

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20.40

Pumpkin Tart With Pecan Crust - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen

"My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan."

Ingredients

• 3/4 cup pecan halves
• 3/4 cup rolled oats
• 3/4 cup whole wheat pastry flour
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1/4 cup vegetable oil
• 3 tablespoons real maple syrup
• 1 cup soy milk

• 1/4 cup arrowroot powder
• 1 (15 ounce) can pumpkin puree
• 1/2 cup real maple syrup
• 1 tablespoon grated fresh ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves

Directions

1. Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
2. Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
3. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
4. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
5. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

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19.39

Dandelion Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ERLENSEE_GERMANY

"This is a very good use of all those annoying dandelions growing in your yard. Just so long as you don't have a dog! Top with your favorite dressing. I prefer hot bacon dressing!"

Ingredients

• 1/2 pound torn dandelion greens
• 1/2 red onion, chopped
• 2 tomatoes, chopped

• 1/2 teaspoon dried basil
• salt and pepper to taste

Directions

1. In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

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18.38

Anytime Almonds - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KINDERQUEEN

"These savory almonds are easy to make and take almost no time at all. They are delicious while still warm, but taste just as good cold. Goes well with Kalamata olives and feta cheese as a small appetizer tray. If you are using raw almonds, increase the baking time."

Ingredients

• 2 cups dry roasted almonds, no salt added
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped

• 1 sprig fresh rosemary, chopped
• 1 1/2 teaspoons kosher salt (do not use regular table salt)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, mix together almonds, olive oil, garlic, and rosemary until nuts are completely coated. Season with salt. Spread evenly on a baking sheet.
3. Bake in a preheated oven for 10 minutes.

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17.37

Asparagus and Goat Cheese Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PainterCook

"Easy and elegant quesadillas made with fresh asparagus and soft goat cheese. A royal combination of flavors for that Southwestern fix. Perfect for family meals and fancy enough for guests. Delicious!"

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1/2 pound fresh asparagus, cut into 1 1/2 inch pieces
• salt and pepper to taste
• 2 (10 inch) flour tortillas

• 4 ounces herbed goat cheese
• 1/4 cup chopped fresh cilantro
• fresh cilantro sprigs, for garnish

Directions

1. Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
2. Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil.
3. Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.

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16.36