Yummy Couscous Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Suzanne

"This is a quick and easy salad to prepare and it tastes great!"

Ingredients

• 1/2 cup creamy salad dressing
• 1/4 cup plain yogurt
• 1 teaspoon ground cumin
• salt and pepper to taste
• 1 tablespoon butter
• 1/2 cup couscous
• 1 cup water

• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1/3 cup chopped parsley
• 1/3 cup raisins
• 1/3 cup toasted and sliced almonds
• 1/2 cup canned chickpeas, drained

Directions

1. In a medium bowl, blend creamy salad dressing, yogurt, cumin, salt and pepper. Cover, and place in the refrigerator 1 hour, or until chilled.
2. Melt butter in a medium saucepan over medium heat. Stir in couscous, and coat with butter. Stir in water, reduce heat, and a simmer, covered, until all water is absorbed, about 5-10 minutes.
3. Mix couscous, red onion, red bell pepper, parsley, raisins, almonds and chickpeas into the creamy salad dressing mixture. Cover, and chill in the refrigerator until serving.

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15.23

Slow Cooker Macaroni and Cheese I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Shauna

"A wonderful, cheesy macaroni and cheese recipe cooked in a slow cooker. Great for those busy days or for a potluck."

Ingredients

• cooking spray
• 2 eggs
• 1 1/2 cups milk
• 1 (12 fluid ounce) can evaporated milk

• 1/2 pound elbow macaroni
• 4 cups shredded Cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Coat the inside of the slow cooker with cooking spray.
2. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Stir in salt and black pepper. Transfer to slow cooker, and sprinkle remaining 1 cup cheese on top.
3. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.

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14.22

Jalapeno Cranberry Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:William Anatooskin

"An excellent cranberry sauce for Christmas turkey dinner."

Ingredients

• 12 ounces fresh or frozen cranberries
• 1 cup water
• 1 cup white sugar

• 3 jalapeno peppers, seeded and minced
• 2 teaspoons lemon juice
• 1/2 cup sherry

Directions

1. Rinse berries in cold water; drain.
2. In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
3. Refrigerate in a glass container with cover. Serve with turkey or chicken.

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13.21

Vegan Waffles - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jessieskibbe

"These waffles are so yummy it feels sinful eating them. Even my husband and 3-year-old who don't share my vegan eating habits loved them! You can use rice milk instead of soy."

Ingredients

• 6 tablespoons water
• 2 tablespoons flax seed meal
• 1 cup rolled oats
• 1 3/4 cups soy milk
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour

• 2 tablespoons canola oil
• 4 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon agave nectar
• 1/2 teaspoon salt

Directions

1. Preheat a waffle iron according to manufacturer's instructions.
2. Stir water and flax seed meal together in a bowl.
3. Blend oats in a blender into a flour-like consistency. Add flax seed mixture, soy milk, all-purpose flour, whole wheat flour, canola oil, baking powder, vanilla extract, agave nectar, and salt to oats; blend until batter is just mixed.
4. Ladle 1/2 cup batter into preheated waffle iron. Cook the waffles according to manufacturer's instructions until golden and crisp, about 5 minutes.

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12.20

Tofu Turkey I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Becky

"A vegan alternative especially good for Thanksgiving dinner! Serve with a vegetarian gravy and all the fixings. Enjoy!"

Ingredients

• 5 (16 ounce) packages extra firm tofu
• 2 tablespoons sesame oil
• 1 red onion, finely diced
• 1 1/3 cups diced celery
• 1 cup chopped mushrooms
• 2 cloves garlic, minced
• 1/8 cup dried sage
• 2 teaspoons dried thyme
• salt and pepper to taste
• 1 1/2 teaspoons dried rosemary

• 1/4 cup tamari
• 3 cups prepared herb stuffing
• 1/2 cup sesame oil
• 1/4 cup tamari
• 2 tablespoons miso paste
• 5 tablespoons orange juice
• 1 teaspoon honey mustard
• 1/2 teaspoon orange zest
• 3 sprigs fresh rosemary

Directions

1. Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
2. Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
3. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
4. Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
5. Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
6. Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

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11.19

Herbed Eggplant Slices - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NIBLETS

"This eggplant is first baked, then brushed with an herb mixture, and finally broiled. Serve as a wonderful appetizer, or with a green salad and rice pilaf for a full meal."

Ingredients

• 1 clove garlic, minced
• 1 tablespoon minced fresh oregano
• 1/4 cup chopped fresh basil
• 1/2 cup chopped fresh parsley

• 1 eggplant, sliced into 1/2 inch rounds
• salt to taste
• ground black pepper to taste

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with cooking spray.
2. In a small bowl, combine garlic, oregano, basil ,and parsley. Mix well, and set aside.
3. Generously season each eggplant slice with salt and pepper on both sides. Place on baking sheet.
4. Bake 5 to 7 minutes on each side, until tender and slightly browned. Sprinkle herb mixture on eggplant slices, and place under the broiler for 30 seconds. Transfer to a serving plate, and serve immediately.

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21.17

Heddy's Black and Red Bean Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:HEDDY66

"A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread."

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 6 cloves garlic, chopped
• 1 tablespoon ground cumin
• 2 tablespoons chili powder, or to taste (optional)

• 2 teaspoons maple syrup (optional)
• 1/4 teaspoon ground black pepper
• 4 cups vegetable broth
• 2 (15 ounce) cans black beans, drained and rinsed
• 2 (15.5 ounce) cans canned red beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (14.5 ounce) can crushed tomatoes, with liquid

Directions

1. Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. Season with maple syrup, cumin, chili powder, and black pepper. Pour in the vegetable broth, black beans, 1 can of red beans, and corn. Bring to a boil.
2. Meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. Process until smooth. Pour into the soup pot, and stir to blend. Reduce heat to medium, and simmer for 15 minutes.

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20.16

Greek Potato Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Diane

"A delicious stew. It's ripe with the flavors of Greece!"

Ingredients

• 2 1/2 pounds potatoes, peeled and cubed
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 3/4 cup whole, pitted kalamata olives

• 1 1/3 cups chopped tomatoes
• 1 teaspoon dried oregano
• salt and pepper to taste

Directions

1. In a large saute pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes, and oregano.
2. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper.

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10.18

Cajun Grilled Corn - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GINGERHAGER

"This a delicious and easy way to prepare your corn cobs on those fun filled barbeque weekends! They taste like candy and can go with any barbeque meal."

Ingredients

• 6 ears corn, husked and cleaned
• 1/2 cup butter, softened

• 6 tablespoons Cajun seasoning

Directions

1. Peel back husks form the corn, remove strings and leave just a few layers of husk on the corn.
2. Spread butter or margarine over each ear of corn. Sprinkle Cajun seasoning lightly over each ear, or to taste. Fold corn husks back over the corn. Wrap in foil.
3. Place on grill for 25 minutes, turning occasionally. Unwrap foil, peel back husks and enjoy.

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19.15

Mimi's Eggplant Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Janis Kimling

"Eggplant deluxe! Put a little kick in your next eggplant feast."

Ingredients

• 1 large eggplant, peeled, cubed and boiled until soft
• 1/2 cup butter
• 2 eggs, beaten
• 1 1/2 cups shredded reduced-fat Cheddar cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup

• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• salt and pepper to taste
• 2 cups crumbled cornbread

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mash the eggplant in water; drain off excess water.
3. Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.
4. Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.

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18.14