Ratatouille Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Surpriseitswendy

"This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables."

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1 onion, chopped
• 2 cups peeled and diced eggplant
• 2 cups chopped zucchini
• 1 green bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes

• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (8 ounce) package frozen cheese ravioli
• 3/4 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

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11.05

Sweet Potato Casserole II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mary48

"Fluffy sweet potatoes mixed with butter, sugar, and vanilla, and baked with a crunchy pecan streusel topping. This recipe was given to me by my brother-in-law."

Ingredients

• 4 1/2 cups cooked and mashed sweet potatoes
• 1/2 cup butter, melted
• 1/3 cup milk
• 1 cup white sugar
• 1/2 teaspoon vanilla extract

• 2 eggs, beaten
• 1 cup light brown sugar
• 1/2 cup all-purpose flour
• 1/3 cup butter
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
3. Bake for 25 minutes in the preheated oven, or until golden brown.

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20.02

Gazpacho - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kara

"Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy."

Ingredients

• 4 cups tomato juice
• 1 onion, minced
• 1 green bell pepper, minced
• 1 cucumber, chopped
• 2 cups chopped tomatoes
• 2 green onions, chopped
• 1 clove garlic, minced

• 3 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dried tarragon
• 1 teaspoon dried basil
• 1/4 cup chopped fresh parsley
• 1 teaspoon white sugar
• salt and pepper to taste

Directions

1. In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

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19.01

Mom's Favorite Baked Mac and Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GEPETTO_69

"This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit."

Ingredients

• 2 tablespoons butter
• 1/4 cup finely chopped onion
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 teaspoon salt

• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 1 (8 ounce) package elbow macaroni
• 2 cups shredded sharp Cheddar cheese
• 1 (8 ounce) package processed American cheese, cut into strips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
3. Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
4. To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
5. Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

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18.00

French Leek Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:plume d'argent

"It's an original French recipe My Mum used to bake during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese."

Ingredients

• 1 (9 inch) refrigerated pie crust
• 2 teaspoons butter
• 3 leeks, chopped

• 1 pinch salt and black pepper to taste
• 1 cup light cream
• 1 1/4 cups shredded Gruyere cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

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16.59

Tofu Keema - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Pat T

"Indian mince tofu curry with green peas - can be eaten with naan or rice - family and guests love it!"

Ingredients

• 1 (16 ounce) package firm tofu
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 1 teaspoon minced fresh ginger root
• 1 teaspoon minced garlic

• 1 cup frozen peas, thawed
• 2 teaspoons curry powder
• 1 cup chopped fresh tomatoes
• salt to taste
• 1 fresh jalapeno pepper, chopped

Directions

1. Place tofu in a colander, and cover with a plate. Weight down with a skillet or some other heavy object. Let drain for 30 minutes. Place in the freezer for 24 hours.
2. Remove tofu from freezer, and defrost. Mince, and set aside.
3. Heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter. Cook onion, ginger, garlic in oil until browned. Stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. Then stir in tomatoes and salt. Cover, and cook for 15 minutes. Stir in chopped pepper, and cook for 2 to 3 minutes.

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15.58

Artichoke Spinach Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DMCCRACKEN

"This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta."

Ingredients

• cooking spray
• 9 uncooked lasagna noodles
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can vegetable broth
• 1 tablespoon chopped fresh rosemary

• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (28 ounce) jar tomato pasta sauce
• 3 cups shredded mozzarella cheese, divided
• 1 (4 ounce) package herb and garlic feta, crumbled

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

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14.57

Crispy Barbequed Tofu Slices - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JILLKEN

"Sliced tofu is dipped in egg whites, floured, fried, coated with bbq sauce and grilled. My husband and two year old son love this recipe!"

Ingredients

• 1 (16 ounce) package extra firm tofu
• 3 tablespoons olive oil
• 1 egg white
• 1 tablespoon barbeque sauce

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup barbeque sauce

Directions

1. Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.
2. Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
3. Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
4. Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.

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13.56

Ginger Veggie Stir-Fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:veggigoddess

"I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice."

Ingredients

• 1 tablespoon cornstarch
• 1 1/2 cloves garlic, crushed
• 2 teaspoons chopped fresh ginger root, divided
• 1/4 cup vegetable oil, divided
• 1 small head broccoli, cut into florets
• 1/2 cup snow peas

• 3/4 cup julienned carrots
• 1/2 cup halved green beans
• 2 tablespoons soy sauce
• 2 1/2 tablespoons water
• 1/4 cup chopped onion
• 1/2 tablespoon salt

Directions

1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

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12.55

Vegan Portobello Stroganoff - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Percy Lee Owen

"A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original."

Ingredients

• 8 ounces vegan sour cream (such as Tofutti(R))
• 1/2 cup water
• 3 tablespoons dried minced onion
• 2 tablespoons all-purpose flour
• 2 teaspoons vegan no-beef bouillon
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper

• 1/2 cup dry red wine
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 2 large portobello mushroom caps, stems and gills removed
• cooking spray
• 1/4 cup water, or as needed (optional)

Directions

1. Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
4. Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
5. Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
6. Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
7. Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.

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11.54