Sweet Potato Breakfast Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Zafah7

"This is a lighter twist on a delicious breakfast casserole for the carb-conscious and the vegetarians! Serve immediately or refrigerate overnight and serve the next day!"

Ingredients

• 1 (8 ounce) package vegetarian sausage links (such as Morningstar Farms(R))
• 1/2 cup water, or more as needed
• 4 cups shredded sweet potatoes
• 1/4 cup butter, melted
• 1 1/2 (8 ounce) packages shredded, reduced-fat mild Cheddar-mozzarella cheese blend

• 1/2 cup finely chopped onion
• 1 cup finely sliced fresh spinach leaves
• 1 (16 ounce) container low-fat small curd cottage cheese
• 8 jumbo eggs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. Place sausage in a large skillet and pour in about 1/4 inch of water; cook sausage over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble cooked sausages into a bowl.
3. Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9x13-inch dish.
4. Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer.
5. Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set, about 1 hour. Cool 5 minutes before serving.

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16.10

Grilled Tomato Salsa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BIGDADDY1IL

"A fantastic tasting salsa recipe given to me by an extremely close friend. The flavor of roasted tomatoes and spices tastes great with tortilla chips."

Ingredients

• 4 large ripe tomatoes, halved and seeded
• 1/2 red onion, finely chopped
• 2 cloves garlic, peeled and crushed
• 2 red chile peppers, seeded and finely chopped

• 1/2 cup chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions

1. Preheat the broiler.
2. Arrange tomatoes on a medium baking sheet. Checking frequently and turning occasionally, broil tomatoes until darkened, about 5 minutes. Remove from heat and place in a small, sealed container to cool, about 15 to 20 minutes.
3. Remove and discard tomato skins. Chop tomatoes and place in a medium bowl. Mix in red onion, garlic, red chile peppers, cilantro, olive oil, lemon juice, salt and pepper. Cover and allow to stand about 1 hour before serving.

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15.09

Vegetable-Stuffed Portobello Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Elise

"This is the perfect way to eat your vegetables and add another recipe to your list of vegetarian meals. The dish can be served alone or over angel hair pasta. Any leftover stuffing can be used the next day in an egg white omelet."

Ingredients

• 1 cup balsamic vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 large portobello mushrooms, wiped clean and stems removed
• 2 tablespoons olive oil
• 1 small eggplant, peeled and diced

• 1 cup frozen spinach
• 1/2 cup shredded mozzarella cheese
• 2 plum tomatoes, diced
• 1 (6 ounce) jar artichoke hearts in brine, drained and chopped
• 1/4 cup grated Parmesan cheese

Directions

1. Stir the balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.
2. Place the olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
4. Remove mushrooms from marinade, shake off any excess, and discard marinade. Place mushrooms in prepared dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushrooms. Sprinkle with mozzarella cheese. Divide the tomatoes and artichoke hearts evenly between the mushrooms. Top each mushroom with Parmesan cheese.
5. Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.

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14.08

Corn Pudding II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Heather

"Use a food processor or blender for quick and easy preparation."

Ingredients

• 2 (10 ounce) packages frozen corn kernels, thawed
• 6 eggs
• 3 1/2 cups milk

• 1/2 cup butter, melted
• 4 tablespoons all-purpose flour
• 1 cup white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
3. Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

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13.07

Fruit Salsa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TIM LILES

"Like a cool breeze on a hot summer day at the beach, this flavorful fruit salsa is zesty and refreshing! Serve it with tortilla chips. "

Ingredients

• 1 tomato
• 1 orange, peeled and segmented
• 2 kiwis, peeled and sliced
• 1 red onion, coarsely chopped

• 1 avocado, peeled and pitted
• 1 bunch cilantro
• 2 jalapeno chile peppers
• garlic salt to taste

Directions

1. In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

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22.04

Chocolate Gravy II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARY ANN PUTMAN

"When my grandchildren spend the night the first thing they ask for is chocolate gravy for breakfast. It's delicious served over buttered toast with bacon at the side."

Ingredients

• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/4 cup all-purpose flour

• 3/4 cup white sugar
• 2 cups milk

Directions

1. Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook, stirring constantly, until thick.

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12.06

Green Pea Poulourie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Vegichef

"These vegetarian balls can be served as a main dish or appetizer. As a main dish, serve with white or brown rice. As an appetizer, they are delicious dipped in tomato-ey sauce of any kind (ketchup, barbeque, salsa). In the rare event that there are leftovers, the balls take on a great texture when reheated in marinara sauce and are good served with pasta."

Ingredients

• 1 (14 ounce) bag dried green or yellow split peas
• 3 cloves garlic, crushed
• 1 tablespoon curry powder
• 1 teaspoon salt

• 1 serrano pepper, seeded and chopped
• 1/2 cup all-purpose flour, plus additional
• 1 tablespoon baking powder
• oil for frying

Directions

1. Pick through the split peas removing rocks, then rinse. Soak, covered by 2-inches of water until soft enough to be broken with your fingernail, 3 hours to overnight.
2. When soft, drain peas, then puree in 1 cup batches in a food processor or blender until smooth along with the garlic, curry powder, salt, and serrano pepper. Add water as needed to make a thick paste. Sift baking powder and 1/2 cup of flour into a large bowl then stir in the pea puree , adding additional flour to make a stiff batter.
3. Heat 2 inches of oil in a deep-fryer or deep, heavy skillet over medium-high heat to 375 degrees F (190 degrees C).
4. Drop batter by the teaspoonful into the hot oil in batches of about 10. Turn balls when they float and their bottoms turn brown, and continue cooking to brown the other side, about 2 minutes. Drain on paper towels, and sprinkle with additional salt if desired.

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11.05

Mom's Brown Gravy - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:bawkbagawk

"A nice rich brown gravy, completely vegetarian, and perfect for potatoes or vegetables."

Ingredients

• 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 1/2 cups hot water

• 4 tablespoons butter
• 1/2 cup cold water
• 2 tablespoons cornstarch

Directions

1. Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.

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21.03

Vegan Basic Vanilla Cake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine

"This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting."

Ingredients

• 1 cup plain soy milk
• 1 tablespoon apple cider vinegar
• 1 1/2 cups unbleached all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder

• 1/2 teaspoon salt
• 1/3 cup canola oil
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
2. Stir soy milk and vinegar together in a large glass measuring cup.
3. Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
4. Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

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20.02

Tomato-Mint Quinoa Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SunFlower

"Even for non-vegetarians, quinoa is a great change to rice or pasta. I've been trying to think of more dishes using quinoa and came up with this salad."

Ingredients

• 2 1/2 cups water
• 1 1/4 cups quinoa
• 1/3 cup raisins
• 1 pinch salt
• 2 medium tomatoes, diced
• 1 medium onion, minced
• 10 radishes, quartered
• 1/2 cucumber, diced

• 2 tablespoons sliced almonds, toasted
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 1 teaspoon ground cumin
• 1/4 cup lime juice
• 2 tablespoons sesame oil
• salt to taste

Directions

1. Bring water to boil in a small saucepan. Pour in quinoa, raisins, and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature.
2. Toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. Chill 1 to 2 hours before serving.

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19.01