Pizza Without the Red Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:aimee

"I do not like red sauce but pizza is one of my favorite foods. So I came up with this good alternative to traditional red sauce pizza. It still has a light tomato taste."

Ingredients

• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 3 tablespoons minced garlic
• 2 tablespoons sun-dried tomato pesto
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano
• 1 tablespoon grated Parmesan cheese

• 1 unbaked pizza crust
• 1 tomato, sliced
• 1 bunch fresh spinach, torn
• 1 sweet onion, sliced
• 1 fresh jalapeno pepper, chopped
• 1 (6 ounce) package feta cheese, crumbled

Directions

1. Preheat oven according to pizza crust package directions.
2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
3. Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
4. Bake according to pizza crust package directions.

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19.25

Stuffed Shells III - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Renee

"This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved."

Ingredients

• 1 (12 ounce) package jumbo pasta shells
• 2 eggs, beaten
• 1 (32 ounce) container ricotta cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided

• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh mushrooms

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
4. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

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18.24

Mexican Bean Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ADELE21

"A quick easy tortilla pie filled with a spicy bean and veggie filling. You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. Top the pie with sour cream and your favorite salsa. Add extra fiber to your diet by using whole wheat tortillas!"

Ingredients

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained
• 1 (16 ounce) can refried beans
• 1 (2 ounce) can sliced black olives
• 1/2 (15.25 ounce) can whole kernel corn, drained
• 1/2 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced

• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• ground black pepper to taste
• 5 (10 inch) whole wheat tortillas
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup salsa (optional)
• 1/2 cup sour cream (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan.
2. In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes.
3. Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese.
4. Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.

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17.23

Spinach Enchiladas Verde - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NICEGIRL512

"This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version."

Ingredients

• 1 cup light sour cream
• 1 (7 ounce) can green salsa
• 1 bunch fresh spinach, rinsed and thinly sliced

• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) package corn tortillas

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
3. Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

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16.22

Chickpea Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:AMINAH A. RAHMAN

"We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish."

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2 inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin

• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans garbanzo beans
• 1 cup chopped fresh cilantro

Directions

1. Heat oil in a large frying pan over medium heat, and fry onions until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

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15.21

Delicious Chickpea Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ratzilla

"This recipe is very tasty and healthy. It's even better the next day."

Ingredients

• 4 cups water
• 2 cubes vegetable bouillon
• 1 cup raisins
• 1/4 cup olive oil
• 2 onions, chopped
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• 2 cinnamon sticks
• 6 whole cloves

• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 (19 ounce) cans garbanzo beans (chickpeas)
• 1 medium yam, peeled and diced
• 1 pear, peeled and cubed
• salt to taste
• 1 cup chopped fresh cilantro

Directions

1. Place water, bouillon cubes, and raisins in a saucepan over high heat. Bring to a boil, and simmer until bouillon cubes dissolve.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cinnamon sticks, cloves, cayenne, turmeric, coriander, and cumin; cook for about 3 minutes until fragrant, stirring constantly.
3. Stir garbanzo beans, yams, and pear into onions; pour in hot vegetable stock and raisins. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables have softened and the sauce has thickened, about 1 hour.
4. Season to taste with salt and stir in chopped cilantro before serving.

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14.20

Lentils And Spinach - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:bobawood

"This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal."

Ingredients

• 1 tablespoon vegetable oil
• 2 white onions, halved and sliced into 1/2 rings
• 3 cloves garlic, minced
• 1/2 cup lentils
• 2 cups water

• 1 (10 ounce) package frozen spinach
• 1 teaspoon salt
• 1 teaspoon ground cumin
• freshly ground black pepper to taste
• 2 cloves garlic, crushed

Directions

1. Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
2. Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
3. Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

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13.19

Emerald Green Risotto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Louiselombard

"My husband and I love risotto, but also prefer to eat healthily, so we came up with this compromise between the two. We use homemade stock to keep the fat and salt down. This recipe can easily be made vegetarian or vegan by using veggie stock and leaving out the cheese."

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 clove garlic, crushed
• 1 cup Arborio rice
• 1 stalk celery, diced
• 1/3 cup dry white wine
• 4 cups boiling chicken stock

• 1 cup broccoli florets
• 3/4 cup sugar snap peas, halved
• 1 cup thinly sliced zucchini
• 1 cup fresh green beans, cut into 1 inch pieces
• 1/3 cup crumbled reduced-fat feta cheese
• 2 tablespoons chopped fresh parsley (optional)

Directions

1. Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.
2. Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.

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22.16

Sweet Potato Minestrone - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:STORMYWOMAN

"This soup is full of healthy antioxidants. A very hearty soup for a cold winter night! I serve it with hot garlic bread. If you are lucky enough to have leftovers, it's great the next day!"

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 large stalks celery, chopped
• 2 1/2 teaspoons Italian seasoning
• salt and pepper to taste
• 1 (28 ounce) can Italian-style diced tomatoes

• 5 cups vegetable broth
• 2 large sweet potatoes, peeled and diced
• 2 large carrots, sliced thin
• 6 ounces green beans, cut into 1 inch pieces
• 5 cloves garlic, minced

Directions

1. Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.

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12.18

Vegetable and Tofu Stir-fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BANSREEPARIKH

"This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like."

Ingredients

• 1 tablespoon vegetable oil
• 1/2 medium onion, sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh ginger root, finely chopped
• 1 (16 ounce) package tofu, drained and cut into cubes
• 1/2 cup water
• 4 tablespoons rice wine vinegar
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch dissolved in

• 2 tablespoons water
• 1 carrot, peeled and sliced
• 1 green bell pepper, seeded and cut into strips
• 1 cup baby corn, drained and cut into pieces
• 1 small head bok choy, chopped
• 2 cups fresh mushrooms, chopped
• 1 1/4 cups bean sprouts
• 1 cup bamboo shoots, drained and chopped
• 1/2 teaspoon crushed red pepper
• 2 medium green onions, thinly sliced diagonally

Directions

1. In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
2. Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
3. In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.

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11.17