American-Style Red Beans and Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LAURENB222

"This is a tasty treat I taught myself to make when I was snowed in and couldn't get to the grocery store. Tasty and easy to make."

Ingredients

• 1 tablespoon olive oil
• 1 (15 ounce) can kidney beans
• 1 1/2 cups tomato sauce
• 4 1/2 cups water, divided
• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil
• 1 pinch dried thyme
• salt and pepper to taste
• 5 teaspoons adobo seasoning, divided
• 2 cups uncooked white rice

Directions

1. In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.
2. Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.

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19.01

Potato and Shiitake Mushroom Gratin - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"Fall mushrooms give this dish a hearty flavor. Substitute vegetable broth for the chicken broth, and this makes a perfect meal for that vegetarian girlfriend your son is bringing to the holiday dinner. The rest of the family will love it too."

Ingredients

• 6 tablespoons butter
• 1 1/2 pounds fresh mushrooms, quartered
• 1 1/2 pounds fresh shiitake mushrooms, stemmed and coarsely chopped
• 3 tablespoons minced garlic
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary, crushed
• salt to taste
• ground black pepper to taste

• 2 cups chicken broth
• 3 pounds Yukon Gold potatoes, peeled and cut into 1/8 inch thick slices
• 2 cups Parmesan cheese
• 2 cups heavy cream
• 1 1/4 teaspoons salt
• 1 teaspoon ground black pepper
• 2 cups half-and-half cream

Directions

1. Melt butter in a large pot over high heat. Saute mushrooms in butter until liquid evaporates, about 10 minutes. Stir in garlic, thyme, and rosemary, and cook for 1 minute. Pour in chicken broth, and simmer until liquid evaporates. Season with salt and pepper. Set aside.
2. Preheat to 375 degrees F (190 degrees C). Butter a 13x9x2 inch baking dish.
3. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Spread half of the mushroom mixture evenly over the potatoes, and then sprinkle 1/3 of the cheese over mushrooms. Repeat layering, and then arrange remaining potatoes on top.
4. In a large bowl, mix together the half and half, heavy cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper. Pour mixture over potatoes. Cover loosely with foil.
5. Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer.

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18.00

Baked Zucchini de Provence - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Toph Toph

"This wonderful seasonal side dish has a rich meaty flavor even though it's completely vegetarian!"

Ingredients

• 3 zucchini, sliced into 1/4-inch rounds
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fine sea salt
• 1 tablespoon herbes de Provence

• 1/4 cup breadcrumbs
• 1/4 cup shredded Parmesan cheese
• 3 tablespoons extra-virgin olive oil
• salt and pepper to taste

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
3. Bake in the preheated oven for 30 minutes.
4. While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

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16.59

Orange Vegetables Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:OLENAJOY

"This soup is made from orange-colored vegetables: pumpkin, butternut squash, carrots, and sweet potatoes."

Ingredients

• 1 butternut squash, halved and seeded
• 1 small pumpkin, halved and seeded
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 2 celery ribs, chopped
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves

• 4 cubes vegetable bouillon
• 5 cups boiling water
• 3 medium carrots, peeled and chopped
• 1 large sweet potato, peeled and diced
• salt to taste
• 1 (12 fluid ounce) can evaporated milk
• 1/4 cup fresh orange juice

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
3. Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
4. Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
5. Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

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15.58

Ukrainian Red Borscht Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Patti

"My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage."

Ingredients

• 1 (16 ounce) package pork sausage
• 3 medium beets, peeled and shredded
• 3 carrots, peeled and shredded
• 3 medium baking potatoes, peeled and cubed
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (6 ounce) can tomato paste
• 3/4 cup water

• 1/2 medium head cabbage, cored and shredded
• 1 (8 ounce) can diced tomatoes, drained
• 3 cloves garlic, minced
• salt and pepper to taste
• 1 teaspoon white sugar, or to taste
• 1/2 cup sour cream, for topping
• 1 tablespoon chopped fresh parsley for garnish

Directions

1. Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
2. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
4. Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

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14.57

Herbed Rice and Spicy Black Bean Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kelly Belli

"Delicious fresh herbs and a blend of peppers make this a fresh, light, and healthy dish that can be a side or a main course. My family loves this on warm summer nights."

Ingredients

• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder

• 2 cups cold, cooked white rice
• 1 (14 ounce) can black beans, rinsed and drained
• 2 celery stalks, finely chopped
• 1 (4 ounce) can chopped black olives
• 3 green onions, chopped
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil

Directions

1. Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
2. Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
3. Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.

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13.56

Pasta Salad II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LMDINCO

"My sister-in-law gave me this recipe years ago. It is the only pasta recipe I really like, and my daughter is always asking me to make it. She prefers more favor, so she adds additional zesty Italian salad dressing to her serving."

Ingredients

• 1 (16 ounce) package rotini pasta
• 8 ounces Monterey Jack cheese, cubed
• 3 3/4 teaspoons Old Bay Seasoning TM

• 1 cup zesty Italian dressing
• 1 (6 ounce) can sliced black olives
• 1 large cucumber, chopped

Directions

1. Cook rotelle pasta in boiling salted water until al dente. Rinse with cool water, and drain well.
2. In a large bowl mix together the cubed Monterey Jack cheese, salad seasoning, black olives, and diced cucumbers.
3. Add the drained and cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables. Mix well.
4. Refrigerate for several hours before serving.

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12.55

Slow Cooker Pumpkin Steel Cut Oats - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Alison

"SO easy and SO good! This is comfort food for me at it's finest, my all-recipe friends! Like pumpkin pie for breakfast, but you don't have to feel guilty for the rest of the day! Use any sweetener you want and adjust to taste. Enjoy! I make up a big batch then reheat for the next mornings in the microwave covered. Vegan. I like to set it with a timer before I go to bed so it is ready in the morning."

Ingredients

• cooking spray (such as Pam(R))
• 6 cups water
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups steel-cut oats

• 1 cup brown sugar replacement (such as Splenda(R) Brown Sugar Blend)
• 2 tablespoons ground cinnamon
• 1 tablespoon pumpkin pie spice

Directions

1. Prepare the crock of your slow cooker with cooking spray.
2. Stir water, pumpkin puree, oats, brown sugar replacement, cinnamon, and pumpkin pie spice together in the prepared slow cooker.
3. Cook on Low for 6 hours. Stir before serving.

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11.54

Cranberry Chutney I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins. Originally submitted to ThanksgivingRecipe.com."

Ingredients

• 1 cup water
• 3/4 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 cup apples - peeled, cored and diced
• 1/2 cup cider vinegar

• 1/2 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Directions

1. In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
2. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

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22.53

Rae's Vegetarian Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Rae Arsenault

"This is a low-fat, high-protein recipe. For vegan, simply leave out the cheese. The variety of beans adds a nice touch of color, and it can be made as mild or spicy as you like it. Remember to recycle all those cans we used."

Ingredients

• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (28 ounce) can diced tomatoes with juice
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (12 fluid ounce) can or bottle beer
• 4 tablespoons chili powder, or to taste
• 1 tablespoon mustard powder
• 1 teaspoon dried oregano
• freshly ground black pepper

• 1 teaspoon ground cumin
• 1/8 teaspoon hot pepper sauce
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained and rinsed
• 2 cups shredded Cheddar cheese

Directions

1. In a 4 quart pot, saute garlic in oil.
2. Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, hot pepper sauce. Stir in the pinto beans, garbanzo beans, black beans, red and white kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes. Top each serving with cheese (if you'd like).

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21.52