Zesty Zucchini and Squash - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LORACUS

"This is an extremely easy and fast side dish. It is even good served over pasta."

Ingredients

• 3 medium small yellow squash, cubed
• 3 small zucchini, cubed
• 1 (10 ounce) can diced tomatoes with green chile peppers

• 1/2 onion, chopped
• salt to taste
• garlic powder to taste

Directions

1. In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
2. Reduce heat to low and cook until tender-crisp.

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11.42

Bold Vegan Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TVESTA

"So bold, even a meat eater wont care that it's meatless!"

Ingredients

• 1 (12 ounce) package vegetarian burger crumbles
• 3 (15.25 ounce) cans kidney beans
• 1 large red onion, chopped
• 4 stalks celery, diced
• 2 red bell peppers, chopped
• 4 bay leaves
• 2 tablespoons hot chili powder
• 3 tablespoons molasses

• 1 cube vegetable bouillon
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon hot pepper sauce
• salt and pepper to taste
• 1 cup water
• 3 tablespoons all-purpose flour
• 1 cup hot water

Directions

1. In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
2. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.

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21.40

Lentils and Rice with TVP - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lily9753

"Lentils, rice, and TVP (textured vegetable protein) cooked in broth with onion and spices."

Ingredients

• 1 cup brown lentils
• 3 cups water
• 1 1/2 teaspoons olive oil
• 1 medium onion, chopped
• 1 cup long grain white rice
• 1/2 cup texturized vegetable protein (TVP)

• 4 1/2 teaspoons chicken bouillon granules
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 2 tablespoons dried parsley flakes
• 2 1/2 cups water
• black pepper to taste

Directions

1. Combine lentils with 3 cups of water in a large saucepan and bring to a boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
2. Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, TVP, chicken bouillon, curry powder, cumin, parsley flakes, and 2 1/2 cups of water. Return to a boil over high heat, then remove from the heat, cover, and let stand for 20 minutes. Do not remove the lid during this time. After 20 minutes, remove the lid and stir before serving.

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20.39

Basic Seitan - Wheat Meat (Vegan Meat Substitute) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JustDMarine

"I've used seitan for many things, from sandwiches to stir fries and this recipe is the best I have ever used."

Ingredients

• Dough:
• 1 cup vital wheat gluten
• 3 tablespoons nutritional yeast
• 1/2 cup vegetable broth
• 1/4 cup liquid amino acid (such as Bragg(R))
• 1 tablespoon olive oil

• 1 1/2 teaspoons minced garlic
• Cooking Broth:
• 4 cups vegetable broth
• 4 cups water
• 1/4 cup tamari

Directions

1. Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.
2. Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.

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19.38

Easy Olive Oil, Tomato, and Basil Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CookinGirl

"This is a great pasta that can be eaten at room temperature or as a cold salad. Instant, sophisticated meal or side dish! And colorful, too. Any type of twisty or unusually shaped pasta works well."

Ingredients

• 1 (16 ounce) package farfalle pasta
• 2 roma (plum) tomatoes, seeded and diced
• 1/2 cup olive oil

• 2 cloves garlic, minced
• 1/2 cup fresh basil leaves, cut into thin strips
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic, and basil. Season with salt and pepper.

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18.36

Spicy Eggplant Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jacki222

"I've changed the recipe to make it spicier plus added ricotta cheese to make it more hearty. If spicy is not your thing, you can get diced tomatoes with green chilies in a mild version."

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 small eggplant, peeled and cut into 1/4-inch slices
• 1 1/2 teaspoons minced fresh basil
• 1 tablespoon grated Parmesan cheese
• 1/2 cup ricotta cheese

• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 1/2 teaspoons minced fresh basil
• 1 dash Worcestershire sauce, or to taste
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. Combine olive oil and garlic in a bowl; brush over both sides of the eggplant slices. Arrange on the prepared baking sheet.
3. Bake in preheated oven until golden brown, about 5 minutes. Transfer to cool on a wire rack.
4. Reduce oven heat to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
5. Arrange half the eggplant slices in the prepared baking dish. Sprinkle with 1 1/2 teaspoons basil and 1 tablespoon Parmesan cheese. Spread ricotta cheese over eggplant. Pour tomatoes over ricotta cheese and sprinkle with remaining 1 1/2 teaspoons basil. Season with Worcestershire sauce. Top with remaining sliced eggplant and spread with mozzarella cheese and 1 tablespoon Parmesan cheese. Cover baking dish with aluminum foil.
6. Bake in preheated oven for 20 minutes and remove foil. Continue baking until cheese is melted, about 5 minutes more.

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17.35

Eggless Tofu Spinach Quiche - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CookingForDummies

"I make this quiche without eggs. The tofu gives it a good texture. I've brought it to potlucks where friends aren't vegetarian...no one ever knew! It is always a hit!"

Ingredients

• 1 (8 ounce) container tofu
• 1/3 cup 1% milk
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

• 1 teaspoon minced garlic
• 1/4 cup diced onion
• 2/3 cup shredded Cheddar cheese
• 1/2 cup shredded Swiss cheese
• 1 unbaked 9 inch pie crust

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
3. In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.
4. Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.

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16.34

Zucchini Alfredo - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Terry

"Excellent! Shredded zucchini in a creamy sauce."

Ingredients

• 1 (12 ounce) package uncooked egg noodles
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 4 cups shredded zucchini
• 1/2 cup milk

• 4 ounces cream cheese, cubed
• 1/2 cup chopped fresh basil
• salt and pepper to taste
• grated Parmesan cheese (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

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15.33

Zucchini and Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JUZELLA

"This is a quick and easy summer meal or side dish."

Ingredients

• 2 tablespoons unsalted butter
• 1 large zucchini, chopped
• 1 large white onion, chopped
• 4 tomatoes, chopped

• 1 large green bell pepper, chopped
• dried Italian seasoning to taste
• 1 (8 ounce) package shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
3. In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
4. Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.

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14.32

Tofu Sandwich Spread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Judy

"This is a favorite vegetarian sandwich spread made with tofu. Makes a great sandwich filling or you can eat it with crackers."

Ingredients

• 1 pound firm tofu
• 1 stalk celery, chopped
• 1 green onion, chopped

• 1/2 cup mayonnaise
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice

Directions

1. Drain the block of tofu, and freeze overnight. Thaw, and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl.
2. Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.

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13.31