Baked Eggplant Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dollface

"Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!"

Ingredients

• 2 eggplant, peeled and cut into 1/2-inch slices
• 1 tablespoon salt, or as needed
• 1 cup Italian-style bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten

• 1 (28 ounce) jar garlic-and-tomato pasta sauce
• 1/4 cup grated Parmesan cheese
• 1 (16 ounce) package shredded mozzarella cheese, or as needed
• 1/2 teaspoon dried basil

Directions

1. Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
4. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
5. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
6. Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
7. Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

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17.35

Tofu Vindaloo - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sidnam

"This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants. Serve with basmati rice."

Ingredients

• 3 tablespoons vegetable oil
• 2 inch piece fresh ginger root, peeled and minced
• 2 onions, halved and sliced
• 1/2 head cauliflower, cut into florets
• 3 carrots, peeled and sliced
• 3 tablespoons vindaloo curry powder
• 6 tablespoons tomato paste

• 1 (15 ounce) can coconut milk
• 1 cup vegetable broth
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 pound extra-firm tofu, cut into 1-inch cubes
• 1 cup mushrooms, sliced
• salt to taste

Directions

1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes. Stir in the onions, cauliflower, and carrots. Cook and stir until the vegetables have softened, about 5 minutes.
2. Stir in the vindaloo powder and tomato paste until no lumps of tomato paste remain. Stir in the coconut milk, vegetable broth, and garbanzo beans. Gently fold in the tofu and mushrooms, and season to taste with salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Stir occasionally as the vindaloo cooks.

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16.34

Tempeh 'Meatballs' - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:kimberly

"I was so happy when these worked out! I've used them with pasta and marinara and also on a sub. Yum!"

Ingredients

• 1 (8 ounce) package tempeh, cut into 4 pieces
• 2 slices whole grain bread
• 3 tablespoons grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano

• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pinch red pepper flakes, or to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Bring a pot of water to a boil; cook tempeh in the boiling water to soften the flavor of the tempeh, about 5 minutes. Drain and cool tempeh.
3. Place bread in a food processor and pulse until evenly crumbled. Transfer bread to a large bowl. Crumble cooled tempeh over bread crumbs; add Parmesan cheese, egg, parsley, oregano, basil, garlic powder, salt, black pepper, and red pepper flakes; mix well using your hands. Form tempeh mixture into 1-inch balls and arrange 'meatballs' on the prepared baking sheet.
4. Bake in the preheated oven for 10 minutes; flip 'meatballs' and continue cooking until lightly browned, about 10 more minutes.

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15.33

Dill Cucumber Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOLSON7

"This cool, refreshing dip is great in the summer, and a fine way to use fresh garden cucumbers. Serve with crackers or chips."

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cucumbers - peeled, seeded and chopped
• 1 cup mayonnaise

• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon hot pepper sauce

Directions

1. Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.

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14.32

Stuffed Olives - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Katherine Unger

"A delicious appetizer for the holidays that is easy to make and requires no baking time!"

Ingredients

• 1 (6 ounce) can large, pitted black olives

• 4 ounces cream cheese

Directions

1. Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!

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13.31

Green Salad with Cranberry Vinaigrette - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nancy W

"Green salad that is especially pretty to serve during the Christmas holidays."

Ingredients

• 1 cup sliced almonds
• 3 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1/4 cup fresh cranberries
• 1 tablespoon Dijon mustard
• 1/2 teaspoon minced garlic

• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons water
• 1/2 red onion, thinly sliced
• 4 ounces crumbled blue cheese
• 1 pound mixed salad greens

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
2. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
3. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

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22.28

Mike's Taco Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:dalgal

"This recipe was given to me by Jeanne B. over 15 years ago at a Cub Scout banquet. I've had many, many requests for the recipe. Serve with white corn tortilla chips."

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) container sour cream
• 1 dash hot pepper sauce
• 1 dash soy sauce
• 2 teaspoons lemon juice
• 1 (16 ounce) jar salsa

• 1 bunch green onions, chopped
• 1 (2 ounce) can sliced black olives
• 1/2 head iceberg lettuce - rinsed, dried, and shredded
• 8 ounces finely shredded Cheddar cheese
• 2 tomatoes, seeded and chopped

Directions

1. Cream together cream cheese, sour cream, hot sauce, soy sauce, and lemon juice. Spread this mixture into a 9x13 inch glass dish. Layer salsa, green onions, black olives, lettuce, cheddar cheese and tomatoes over the cream cheese mixture. Cover with plastic wrap and gently press the ingredients down to tighten the layers. Chill before serving.

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12.30

Slow Cooker Vegetarian Minestrone - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:laura

"Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping."

Ingredients

• 6 cups vegetable broth
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained
• 1 large onion, chopped
• 2 ribs celery, diced
• 2 large carrots, diced
• 1 cup green beans
• 1 small zucchini
• 3 cloves garlic, minced

• 1 tablespoon minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 3/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup elbow macaroni
• 4 cups chopped fresh spinach
• 1/4 cup finely grated Parmesan cheese, or more to taste

Directions

1. Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
2. Cook on Low for 6 to 8 hours.
3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
4. Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

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11.29

Lasagna Alfredo Roll Ups - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARBALET

"A delicious lasagna recipe with a twist. Alfredo sauce is named after Roman restaurateur Alfredo di Lello who is credited with creating this dish in the 1920s."

Ingredients

• 8 lasagna noodles
• 1 tablespoon olive oil
• 1 (10 ounce) package frozen chopped spinach
• 2 tablespoons thinly sliced green onion
• 1 pint part-skim ricotta cheese

• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1 egg
• 21 ounces Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
2. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
5. In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

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21.27

Grilled Mediterranean Vegetable Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHRIS M

"Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!"

Ingredients

• 1 eggplant, sliced into strips
• 2 red bell peppers
• 2 tablespoons olive oil, divided
• 2 portobello mushrooms, sliced

• 3 cloves garlic, crushed
• 4 tablespoons mayonnaise
• 1 (1 pound) loaf focaccia bread

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
3. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
4. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

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20.26