Aloo Matar - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Vaijayanti Tamhankar

"Here is a delightful dish - potatoes and peas in a tomato puree sauce. It's pretty easy to rustle up, and adds zing to any meal. The best thing is that all of the ingredients are readily available. Serve hot with naan, puris, rotis, or plain rice."

Ingredients

• 1/4 cup vegetable oil
• 2 medium onions, finely chopped
• 1 tablespoon ginger garlic paste
• 1 bay leaf
• 4 large potatoes, peeled and chopped
• 1 cup frozen peas

• 1/2 cup tomato puree
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons paprika
• 1 teaspoon white sugar
• 1 teaspoon salt
• 2 tablespoons chopped cilantro

Directions

1. Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
2. Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

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12.30

Vegetable Fried Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:dakota kelly

"This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables."

Ingredients

• 3 cups water
• 1 1/2 cups quick-cooking brown rice
• 2 tablespoons peanut oil
• 1 small yellow onion, chopped
• 1 small green bell pepper, chopped
• 1 teaspoon minced garlic

• 1/4 teaspoon red pepper flakes
• 3 green onions, thinly sliced
• 3 tablespoons soy sauce
• 1 cup frozen petite peas
• 2 teaspoons sesame oil
• 1/4 cup roasted peanuts (optional)

Directions

1. In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
2. Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
3. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

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22.28

Vegetarian Bibimbap - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lisa

"I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish."

Ingredients

• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 1/2 (14 ounce) can bean sprouts, drained
• 6 ounces canned bamboo shoots, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/8 teaspoon salt to taste

• 2 cups cooked and cooled rice
• 1/3 cup sliced green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 3 eggs
• 3 teaspoons sweet red chili sauce, or to taste

Directions

1. Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
2. Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
3. To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.

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21.27

Addictive Sweet Potato Burritos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Karena

"Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa."

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 4 teaspoons prepared mustard

• 2 teaspoons ground cumin
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups mashed cooked sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
3. Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
4. Bake in the preheated oven until warmed through, about 12 minutes.

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11.29

Grilled Garlic Artichokes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:rosiella

"No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting and dipping sauce. This is the best way to eat artichokes... healthy too!"

Ingredients

• 2 large artichokes
• 1 lemon, quartered
• 3/4 cup olive oil

• 4 cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
4. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

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20.26

Jen's Fresh and Spicy Salsa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JennyJenn

"This recipe is bursting with flavor! It is fresh and spicy, and did I mention easy? This is the closest thing to restaurant style salsa you will find. The jalapenos and hot pepper sauce (e.g., Tabasco) add spice to the mix and the cilantro, lime juice, and green onions create freshness."

Ingredients

• 5 roma (plum) tomatoes, seeded and chopped
• 10 green onions
• 2 fresh jalapeno peppers, seeded
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice

• 2 tablespoons hot pepper sauce
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt

Directions

1. In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt.

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19.25

Robin's Sweet and Spicy Black Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Robin B.

"These are famous in my family, and I always get asked for the recipe. Serve with rice or in tacos for a yummy and healthy meal!"

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 large red onion, chopped
• 2 tablespoons minced garlic
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1/4 cup chopped fresh cilantro
• 3 tablespoons sugar

• 1 teaspoon cayenne pepper
• 1 dash chili powder
• 1 dash cumin
• 1 dash ground cinnamon
• 1 (15 ounce) can black beans

Directions

1. Warm oil in a skillet over medium heat. Stir in onion, and cook about 2 minutes; then stir in garlic, and cook until onion is soft and translucent. Stir in tomatoes, cilantro, and sugar. Season with cayenne pepper, chili powder, cumin, and ground cinnamon. Cook for 10 minutes. Stir in black beans, and bring to a simmer. Reduce the heat to low, cover, and simmer 1 hour or longer.

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18.24

Mushroom and Onion Vegetarian Tacos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Old El Paso(R)

"Vegetarians and meat-lovers will both love these delicious tacos. Mushrooms provide 'meaty' and filling flavor, balanced out by sweet caramelized onions."

Ingredients

• Tacos:
• 1 tablespoon vegetable oil
• 1 medium red onion, sliced
• 3 large fresh portabella mushrooms, sliced, cut in half, stems removed
• 2 tablespoons Old El Paso(R) taco seasoning mix
• 2 tablespoons water

• 8 Old El Paso(R) flour tortillas for soft tacos & fajitas
• Toppings, as desired:
• 1 cup guacamole
• 1/2 cup sour cream
• 1/2 cup crumbled queso fresco cheese

Directions

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil, stirring occasionally, until brown. Add mushrooms. Cook 6 to 8 minutes or until tender. Reduce heat to low. Add taco seasoning mix and water. Cook about 5 minutes or until water is absorbed. Remove from heat.
2. Spoon filling on tortillas. Add toppings. Roll up tortillas.

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17.23

Corrigan's Minestrone - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CORRIGAN GOMMENGINGER

"Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta. Make sure you have the storage for the left-overs."

Ingredients

• 2 tablespoons olive oil
• 5 potatoes, peeled and cubed
• 5 carrots, chopped
• 4 stalks celery, chopped
• 1 sweet onion, chopped
• 3 cloves garlic, chopped
• 1 (6 ounce) can tomato paste

• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (14 ounce) can vegetable broth
• 1 1/2 quarts water
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon salt
• 2 cups uncooked elbow macaroni

Directions

1. Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
2. Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.

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16.22

Egyptian Koshari - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Liz York

"Lentils, rice and pasta are cooked and then served in a spicy tomato sauce. This is a typical Egyptian dish that is very good and cheap over here! Puree the sauce in a food processor if you like a smoother texture."

Ingredients

• 3/4 cup brown lentils
• 4 cups water
• 3/4 cup uncooked long grain rice
• 1 cup elbow macaroni
• 2 tablespoons vegetable oil

• 2 large onions, chopped
• 4 cloves garlic, minced
• 1 (15.5 ounce) can diced tomatoes
• 1/4 teaspoon red pepper flakes, or to taste
• salt and pepper to taste

Directions

1. Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
2. Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
3. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
4. In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.

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15.21