Vegan Lasagna I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jessica

"This lasagna is VERY good and is also a vegan recipe."

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 3 tablespoons minced garlic
• 4 (14.5 ounce) cans stewed tomatoes
• 1/3 cup tomato paste
• 1/2 cup chopped fresh basil
• 1/2 cup chopped parsley
• 1 teaspoon salt
• 1 teaspoon ground black pepper

• 1 (16 ounce) package lasagna noodles
• 2 pounds firm tofu
• 2 tablespoons minced garlic
• 1/4 cup chopped fresh basil
• 1/4 cup chopped parsley
• 1/2 teaspoon salt
• ground black pepper to taste
• 3 (10 ounce) packages frozen chopped spinach, thawed and drained

Directions

1. Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
2. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
3. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
4. Preheat the oven to 400 degrees F (200 degrees C).
5. Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
6. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
7. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

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19.26

Easy Masoor Daal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cathy

"Fast and simple daal using red lentils."

Ingredients

• 1 cup red lentils
• 1 slice ginger, 1 inch piece, peeled
• 1/4 teaspoon ground turmeric
• 1 teaspoon salt

• 1/2 teaspoon cayenne pepper, or to taste
• 4 teaspoons vegetable oil
• 4 teaspoons dried minced onion
• 1 teaspoon cumin seeds

Directions

1. Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
2. Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

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18.25

Absolutely Perfect Palak Paneer - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MCFALONE

"This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan (Indian flat bread). The key is in the spices, which you can find at an Indian grocery."

Ingredients

• 6 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 tablespoon grated fresh ginger root
• 2 dried red chile peppers
• 1/2 cup finely chopped onion
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric
• 3/4 cup sour cream
• 3 pounds fresh spinach, torn
• 1 large tomato, quartered
• 4 sprigs fresh cilantro leaves
• 8 ounces ricotta cheese
• coarse sea salt to taste

Directions

1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

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17.24

Egg Fried Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Krista B

"Quick and easy."

Ingredients

• 1 cup water
• 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 cup uncooked instant rice
• 1 teaspoon vegetable oil

• 1/2 onion, finely chopped
• 1/2 cup green beans
• 1 egg, lightly beaten
• 1/4 teaspoon ground black pepper

Directions

1. In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
2. Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
3. Stir in the cooked rice, mix well and sprinkle with pepper.

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16.23

Eggplant Parmesan II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dolores Gentner-Ryan

"This is a no fry variation of this popular dish, and is just as delicious!"

Ingredients

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided

• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

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15.22

Mango Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"The flavor and texture of mango goes well with black beans and Cheddar cheese in this easy main dish. The recipe uses vegetarian chicken substitute, but real chicken would work just as well."

Ingredients

• 1 (15 ounce) can black beans, drained
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 1 teaspoon chili powder
• 1 pinch cayenne pepper
• 1 pinch dried oregano
• 1 pinch dried basil

• 1 mango - peeled, seeded and diced
• 1 (6 ounce) package seasoned chicken-style vegetarian strips (such as Lightlife Smart Strips(R))
• 6 (10 inch) flour tortillas
• 1 (8 ounce) package shredded Cheddar cheese
• 1 cup arugula leaves
• 1 (4 ounce) jar jalapeno pepper rings (optional)
• 1 (8 ounce) jar salsa

Directions

1. Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
2. Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
3. In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

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14.21

Easy Black Bean Hummus - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:thepurplebaker

"This is a delicious and easy hummus to make. It's great to replace the meat in sandwiches with this hummus - it gives the sandwich great flavor. You can add less lemon juice according to your preference. You can also add additional spices if you like. Enjoy with some chips!"

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 2 teaspoons lemon juice

• 1 tablespoon dried basil
• 1 teaspoon garlic powder

Directions

1. Process black beans, lemon juice, basil, and garlic powder together in a food processor until thick.

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13.20

Zucchini for Lunch - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Scott Hall

"This is one of my favorite dishes to make whenever I have some zucchini on hand. Some people tell me that it doesn't look so good, but once you try it, I think you'll like it. The mixture of vegetables, eggs, peppers and tomato sauce gives it color, besides some protein. You might like the taste better than the looks of it. Give it a shot, it won't kill yah!!"

Ingredients

• 1 tablespoon vegetable oil
• 1 large zucchini, cubed
• 1 medium onion, chopped

• 1 red bell pepper, seeded and chopped
• 2 eggs, beaten
• 1/2 cup canned tomato sauce

Directions

1. Heat the oil in a large skillet over medium-high heat. Add zucchini; cook and stir until soft. Add the onion and bell pepper, and cook until tender, about 5 minutes. Make a clearing in the center of the skillet and pour in the eggs. Cook and stir to scramble. When the eggs are cooked, stir in the tomato sauce until everything is coated. Serve warm.

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12.19

Kale with Pine Nuts and Shredded Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"Kale is sauteed in butter and tossed with toasted pine nuts and shredded Parmesan cheese. Looks fancy enough for the holidays!"

Ingredients

• 1/4 cup pine nuts
• 1/4 cup butter
• 1 bunch kale - stems removed, roughly chopped, and rinsed

• 1 teaspoon distilled white vinegar
• salt and ground black pepper to taste
• 1/2 cup shredded Parmesan cheese

Directions

1. Toast pine nuts in a skillet over low heat until golden brown and fragrant, about 5 minutes.
2. Melt butter in a large skillet over medium heat. Place kale in the melted butter and cook until tender, 10 minutes.
3. Toss cooked kale with vinegar in a serving bowl; season with salt and pepper. Sprinkle with Parmesan cheese to serve.

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11.18

Sweet Sticky Rice with Mangoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:u812gosh

"A delicious traditional Thai dessert."

Ingredients

• 2 cups uncooked glutinous (sticky) white rice, rinsed
• 1 (13.5 ounce) can coconut milk, divided
• 1 cup white sugar
• 1 tablespoon white sugar

• 1/4 teaspoon salt
• 3/4 teaspoon cornstarch
• 2 ripe mangoes, peeled and cubed

Directions

1. Cover the rice with several inches of fresh water. Allow rice to stand for 30 minutes. Drain off water so that rice is covered by 1/4 inch of water.
2. Place the rice in a microwave oven, cover, and cook on High until the water has mostly absorbed but the rice is still wet, about 10 minutes; stir and cook until almost dry, an additional 4 minutes.
3. Mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. Pour the mixture over the rice and stir to coat rice with the mixture. Cover and allow the rice to stand at room temperature for 20 minutes.
4. Pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. Remove from heat and allow to cool.
5. To serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.

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10.17