Spicy Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jgmurphy

"This hearty, dairy-free soup has both sweetness and bite! It can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired."

Ingredients

• 1 (16 ounce) package Frozen white shoepeg corn
• 2 ears fresh corn, kernels cut from cob
• 1 cup dry white wine (such as Pinot Grigio)
• 2 cups water
• 1 tablespoon olive oil
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1/2 small jalapeno pepper, seeded and minced

• 1 quart soy milk
• 2 tablespoons chopped fresh oregano
• 1/2 cup chipotle salsa
• 3 tablespoons cornstarch
• 1/3 cup cool water
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon grated orange zest
• garlic powder, or to taste
• salt and cracked black pepper to taste

Directions

1. Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
3. Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

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15.46

Low Carb Cauliflower Leek Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DRUMNWRITE

"A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup."

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 leeks, cut into 1 inch pieces
• 1 large head cauliflower, chopped

• 3 cloves garlic, finely chopped
• 8 cups vegetable broth
• salt and freshly ground black pepper to taste
• 1 cup heavy cream (optional)

Directions

1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

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14.45

Stuffed Green Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GWILYN

"When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination."

Ingredients

• 1 cup uncooked white rice
• 1 (15 ounce) can black beans, drained and rinsed
• 1 tablespoon chili powder

• 4 green bell peppers
• 16 slices Swiss cheese
• 1 (15 ounce) can tomato sauce

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
4. Bake in preheated oven until peppers soften, about 45 minutes.
5. Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

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13.44

Hearty Vegetable Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sue

"This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do."

Ingredients

• 1 (16 ounce) package lasagna noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil

• 2 (26 ounce) jars pasta sauce
• 1 teaspoon dried basil
• 1 (15 ounce) container part-skim ricotta cheese
• 4 cups shredded mozzarella cheese
• 2 eggs
• 1/2 cup grated Parmesan cheese

Directions

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

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22.41

Pumpkin Puree - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SYMKA

"This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc."

Ingredients

• 1 sugar pumpkin

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
3. Bake in the preheated oven, foil side up, 1 hour, or until tender.
4. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.

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12.43

Roasted Vegetables - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Saundra

"A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand."

Ingredients

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 1 red onion, quartered

• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Directions

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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11.42

Portobello Burgers with Goat Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Carlie

"Delicious broiled portobello mushrooms layered with goat cheese, roasted beets, and a pseudo aioli sauce. Yum!"

Ingredients

• 2 medium beets
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried rosemary
• 2 cloves garlic, minced and divided
• 4 portobello mushroom caps

• 1/2 cup goat cheese
• 4 sandwich buns, split and toasted
• 1 1/2 cups baby spinach leaves
• 3 tablespoons mayonnaise
• 2 cloves garlic, minced
• 2 limes, juiced

Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Cut the tops off the beets and place them in a baking dish with enough water to cover the bottom of the dish.
3. Roast the beets in the preheated oven until they are easily pierced with a knife, 40 to 50 minutes. Refrigerate until cool. Slice and set aside.
4. Preheat the oven's broiler and set the oven rack to the second level from the heat source.
5. Whisk the olive oil, balsamic vinegar, rosemary, and 2 cloves minced garlic together in a bowl. Spread about half of this mixture over the ribbed side of the portobello mushroom caps; arrange the mushrooms on a baking sheet with the ribbed sides facing upwards.
6. Broil the mushrooms until tender, making sure to not burn the garlic, 5 to 7 minutes. Flip the mushrooms and brush the remaining olive oil mixture over the tops of the caps. Return to the oven and broil until tender, about 5 minutes more.
7. Spread equal amounts of the goat cheese on one half of each of the sandwich rolls. Top each with a portion of the sliced beets and the spinach. Whisk the mayonnaise, garlic, and lime juice together in a bowl; spread evenly over the remaining sandwich roll halves and top with one mushroom cap each. Bring the two halves together to form the sandwiches to serve.

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21.39

Spicy Tahini Sauce with Kale, Sea Vegetables, and Soba Noodles - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Spiderwoman77

"This vegan recipe was invented on a day that I wanted to use up the arame seaweed and tahini. My adventurous combination turned out completely delicious. Spicy, with a satisfying nutty flavor. Makes two large or four small servings."

Ingredients

• 3/4 cup tahini
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1/2 teaspoon chile-garlic sauce (such as Sriracha(R))
• 1/2 teaspoon ground turmeric
• 2 tablespoons water, or more as needed

• 1 (1.76 ounce) packet arame seaweed
• 1 (8 ounce) package dried soba noodles
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger, or to taste
• 1 bunch kale, torn into bite-sized pieces

Directions

1. Blend tahini, rice vinegar, soy sauce, 2 tablespoons olive oil, chile-garlic sauce, turmeric, and 2 tablespoons water together in a large bowl with a fork. Add water as needed to get the dressing to a hummus-like consistency; set aside.
2. Soak arame seaweed in a pot of lukewarm water for 10 minutes. Place the pot over medium heat and bring the water to a boil; reduce heat to low and simmer the seaweed for 10 minutes. Drain the seaweed.
3. Bring a pot of lightly salted water to a boil. Cook soba noodles at a boil until tender yet firm to the bite, 5 to 7 minutes.
4. Drain the noodles; set aside.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir garlic in the olive oil until fragrant, about 1 minute.
6. Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more.
7. Add kale to the skillet; cook and stir until the kale is coated slightly, about 1 minute more. Reduce heat to low, place a cover on the skillet, and simmer together until the kale wilts, 5 to 10 minutes.
8. Toss the drained soba noodles in the tahini sauce until coated. Fold the drained seaweed and the kale mixture into the noodles and sauce and toss to coat. Divide among two or four bowls, and serve.

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20.38

Cuban Beans and Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Chris Barila

"I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish."

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 green bell pepper, chopped
• 2 cloves garlic, minced

• 1 teaspoon salt
• 4 tablespoons tomato paste
• 1 (15.25 ounce) can kidney beans, drained with liquid reserved
• 1 cup uncooked white rice

Directions

1. Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
2. Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

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19.37

Healthy Eggplant Parmesan (No Frying Required) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Home Chef Joel

"A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version. Great for a lunch or dinner. Can be served with a vegetable pasta with an olive oil and oregano dressing."

Ingredients

• 1 tablespoon olive oil, or more as needed
• 6 plum (Roma) tomatoes, halved
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1/2 cup water
• 1 small white onion, chopped
• 1 small orange bell pepper, diced
• 1 stalk celery, chopped

• 1/4 cup red wine
• 1/2 (6 ounce) can tomato paste
• 1/4 cup finely chopped fresh parsley
• 6 fresh basil leaves, or more to taste, finely chopped
• 1 eggplant
• 1 tablespoon minced garlic
• 1/2 cup shredded Gouda cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Generously coat the bottom of a 13x9-inch baking dish with 1 tablespoon olive oil.
2. Season cut sides of tomatoes with salt and pepper.
3. Heat olive oil in a skillet over medium heat. Arrange tomato halves into the skillet with the cut sides facing down. Reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes.
4. Pour water over the tomatoes, again cover the skillet, and continue cooking tomatoes until the skins begin to wrinkle and loosen from the flesh, about 5 minutes. Remove skins with tongs and discard. Mash tomatoes in the skillet until smooth.
5. Reduce heat to low. Stir onion, bell pepper, celery, wine, tomato paste, parsley, basil, and garlic into the mashed tomatoes. Bring the mixture to a simmer and cook until the liquid reduces to about 2/3 its original volume, 10 to 15 minutes.
6. Bake in preheated oven until the edges begin to brown, 25 to 30 minutes.
7. Slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. Lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil.
8. Spoon tomato mixture in an even layer over the eggplant slices. Spread Gouda cheese over the tomato mixture in an even layer. Sprinkle Parmesan cheese evenly over the Gouda.

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18.36