Pasta and Bean Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cressida

"An easy do-ahead dish perfect for potlucks and dinner parties. This hearty and flavorful vegetarian dish can easily be made vegan and will satisfy everyone."

Ingredients

• 1 (16 ounce) package seashell pasta
• 2 tablespoons olive oil
• 1 medium onion, peeled and diced
• 3 cloves garlic, minced
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 jalapeno pepper, minced (optional)
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (15 ounce) can garbanzo beans

• 1 teaspoon basil
• 1 teaspoon dried oregano
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt to taste
• black pepper to taste
• 1/2 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain.
3. Heat olive oil in a skillet over medium heat. Cook onion in oil until soft, then add garlic and red and green peppers. Stir in jalapeno, if desired. Continue cooking for 2 more minutes. Stir in tomatoes and garbanzo beans. Season with basil, oregano, paprika, cumin, coriander, and salt and pepper. Simmer with 5 minutes. Remove from heat, and stir in pasta. Transfer to prepared baking dish, and top with cheese.
4. Bake in preheated oven for 30 to 40 minutes, or until cheese is melted and bubbly.

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11.42

Potato Pizza - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:OTUS.FLA

"Vegetables atop a crisp potato crust, with a smattering of tomato sauce and cheese. Who would've thought pizza could be so healthy and so good!"

Ingredients

• 4 potatoes, shredded
• 1 medium onion, grated
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 green bell pepper, chopped

• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 6 ounces firm tofu, crumbled
• 2 tomatoes, sliced
• 2 tablespoons chopped fresh basil
• 1/2 cup tomato sauce
• 1 cup shredded fat-free mozzarella cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Coat a 12 inch pizza or baking dish with nonstick cooking spray.
2. In a large bowl, combine the potatoes, shredded onion, eggs and flour. Mix well and press into the prepared pan.
3. Bake for 15 minutes. Spray top of shell with cooking oil and bake for 10 more minutes. Place under broil and broil for 3 minutes, until golden and crisp. Remove crust from oven but leave oven on.
4. In a large bowl combine the zucchini, yellow squash, green pepper, thinly sliced onion, garlic and tofu. Toss to combine.
5. In a large nonstick skillet, saute vegetable/tofu mixture until vegetables are just tender crisp.
6. Combine the tomato sauce and basil. Spread half of the sauce over the top to the potato crust. Top with the sauteed vegetables and sliced tomatoes. Pour the remaining sauce evenly over all. Top with the cheese.
7. Bake at 425 degrees F (220 degrees C) for 7 minutes or until cheese is melted. Slice into wedges to serve.

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21.40

Roasted and Curried Butternut Squash Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:lcpgh

"This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!"

Ingredients

• 1 butternut squash, halved and seeded
• 2 large onions, peeled and quartered
• 1 medium head garlic
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon brown sugar
• 1 teaspoon mild curry powder

• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 1 cup plain yogurt
• 1/4 cup chopped fresh parsley (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
3. Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
4. Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
5. Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

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20.39

Escarole and Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KristaP

"This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread."

Ingredients

• 3 tablespoons olive oil, divided
• 2 large heads escarole
• salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes

• 1 clove garlic, minced
• 2 (16 ounce) cans cannellini beans, undrained
• 3 sprigs fresh parsley, chopped

Directions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

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19.38

Yummy Vegan Brownie Cupcakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Roxieheart

"This is a wonderful recipe that my vegan step-daughter gave me. So delicious and so healthy. My younger kids loved them! Top with chia seeds, black sesame seeds, or chocolate chips! I add whatever I want to the frosting; you could add peanut butter or peanut butter chips!"

Ingredients

• Cupcakes:
• 2 1/4 cups whole wheat flour
• 2 cups brown sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups water
• 1 over-ripe banana, mashed
• 1/2 cup canola oil

• 4 teaspoons apple cider vinegar
• 1/2 cup chocolate chips, or more to taste
• Peanut Butter Icing:
• 1 cup chunky peanut butter
• 1/3 cup margarine, melted
• 1/3 cup coconut milk
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 muffin cups or line with paper liners.
2. Whisk whole wheat flour, brown sugar, cocoa powder, and salt together in a large bowl.
3. Stir water, banana, canola oil, and apple cider vinegar together in a separate bowl; add to flour mixture and blend until batter is smooth. Stir in chocolate chips. Pour batter into prepared muffin cups.
4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Transfer cupcakes to wire wracks to cool completely.
5. Beat peanut butter and margarine together in a bowl with an electric mixer; add coconut milk and vanilla. Gradually beat confectioners' sugar into peanut butter mixture until icing is well-mixed.
6. Top cooled cupcakes with icing.

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18.37

Tagliatelle with Coriander Pesto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Melanie Booth

"Fresh tagliatelli, coated in a delicious and nutty homemade coriander (cilantro) pesto! Perfect and scrumptious side dish or vegetarian main dish!"

Ingredients

• 1 bunch chopped fresh cilantro
• 6 tablespoons pine nuts
• 1 teaspoon lemon juice, or to taste
• 1/3 cup crumbled feta cheese

• salt and ground black pepper to taste
• 1/2 cup olive oil
• 1 (12 ounce) package dry tagliatelle or wide fettucine pasta
• 1 teaspoon extra-virgin olive oil

Directions

1. Place the cilantro, pine nuts, lemon juice, feta cheese, salt, and black pepper into the work bowl of a food processor, and pulse several times to mince the ingredients. Drizzle in 1/2 cup of olive oil with the machine running, and process until the pesto is a slightly textured paste.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3. Place the cooked pasta into a large serving bowl, and toss with the pesto. Drizzle a bit of extra-virgin olive oil over the pasta, and serve hot.

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17.36

Corn and Cheddar Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Katymac1

"A yummy creamy chowder. Always a winner in our house!"

Ingredients

• 3 tablespoons butter
• 1 onion, chopped
• 1 large potato, peeled and diced
• 1 bay leaf
• 1/2 teaspoon cumin
• 1/4 teaspoon dried sage
• 3 tablespoons all-purpose flour
• 2 cups chicken stock

• 1 1/2 cups milk
• 1 1/2 cups frozen corn kernels
• 2 tablespoons chopped parsley
• 2 tablespoons chopped fresh chives
• 1/4 cup dry white wine
• 2 cups shredded Cheddar cheese
• salt and pepper to taste

Directions

1. In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
2. Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

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16.35

Chunky Corn Chowder (Vegan) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:T Ray

"A comforting and satisfying chowder with chunky veggies - perfect for a cold winter's day or any time you crave comfort soup! My son has severe food allergies and cannot have any dairy or egg - so I created this to satisfy his craving for soup! I make it a point to create recipes for him that the rest of the family is also thrilled to eat and this definitely meets that criteria. It tastes a little more broth-like than traditional chowders, but was very comforting nonetheless."

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 tablespoon minced garlic
• 2 cups vegetable broth
• 6 medium red potatoes, diced
• 1 cup chopped baby carrots
• 2 (15.25 ounce) cans whole kernel corn, drained

• 1 1/2 cups soy milk
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1/2 cup soy milk
• 2 tablespoons dried parsley

Directions

1. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
2. Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
3. Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.

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15.34

Vegetarian Lime Orzo - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:mexicanvegetarian026

"I came up with this recipe while at a friend's house but decided to make it vegetarian. The hearty vegetables and fresh lime juice make it delicious and certain to please vegetarians and meat-eaters alike."

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups orzo pasta
• 1 zucchini, peeled and shredded
• 1 carrot, peeled and shredded
• 1 (16 ounce) can stewed tomatoes, undrained
• 1 (14 ounce) can vegetable broth
• 1 teaspoon Italian seasoning

• 1 teaspoon dried basil leaves
• salt and black pepper to taste
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 2 teaspoons grated lime zest
• 2 tablespoons lime juice
• 1/2 cup grated Parmesan cheese for topping

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes. Stir in the tomatoes, vegetable broth, Italian seasoning, and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, about 10 minutes. Stir in the green onions, parsley, lime zest, and lime juice. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.

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14.32

Quinoa Porridge - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Six Pack To Go

"Looking for ideas for the quinoa you picked up at Trader Joe's? Here's a dairy and wheat free breakfast porridge thick, rich and delish for those cold mornings in the Andes. Those with nut allergies may wish to substitute soymilk or regular cow's milk for the almond. Adjust sugar to your taste or substitute with agave syrup or black strap molasses (use half as much). This recipe can easily be doubled."

Ingredients

• 1/2 cup quinoa
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups almond milk
• 1/2 cup water

• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract (optional)
• 1 pinch salt

Directions

1. Heat a saucepan over medium heat and measure in the quinoa. Season with cinnamon and cook until toasted, stirring frequently, about 3 minutes. Pour in the almond milk, water and vanilla and stir in the brown sugar and salt. Bring to a boil, then cook over low heat until the porridge is thick and grains are tender, about 25 minutes. Add more water if needed if the liquid has dried up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.

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13.31