Nany's Cheesy Cauliflower Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Robin Mize

"This is my Grandmother's recipe. It is a must for all holiday meals!"

Ingredients

• 4 ounces saltine crackers
• 1/2 cup butter
• 1 large head cauliflower, steamed

• 1 (12 fluid ounce) can evaporated milk
• 1 cup mayonnaise
• 1 cup shredded Cheddar cheese

Directions

1. Preheat your oven's broiler.
2. Crumble salted crackers into a small bowl and mash them with butter until soft. Place steamed cauliflower into a 9x13 inch casserole dish.
3. In small saucepan, combine milk and mayonnaise with wire whisk. Bring the mixture to a boil; boil for 1 minute. Remove the pan from the heat and stir in cheese until melted. Pour this sauce over the cauliflower. Crumble the butter and cracker mixture over the cheese and cauliflower.
4. Place the casserole into the preheated oven and broil until golden brown.

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17.24

Italian Vegetarian Patties - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SHECOOKS2

"This is my original recipe. My teenage vegetarian daughter devours these patties as snacks or when made into a sandwich topped with sauce and provolone cheese. We also use them for chicken Parmesana, or form them into meatballs. They freeze well, too."

Ingredients

• 2 tablespoons vegetable oil
• 3/4 cup uncooked brown rice
• 1 1/2 cups red lentils
• 6 cups water
• 1 teaspoon salt
• 2 eggs

• 2 1/2 cups dry bread crumbs
• 1 1/2 cups grated Parmesan cheese
• 2 teaspoons dried basil
• 1 1/2 teaspoons garlic powder
• 3 tablespoons vegetable oil

Directions

1. Heat 2 tablespoons oil in a large saucepan. Stir in the brown rice, and cook until golden brown. Add the lentils, water, and salt; bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and the water is absorbed, about 40 minutes. Add additional water if needed; mixture should be very thick. Remove from heat and let cool slightly.
2. Place the cooked rice mixture in a food processor along with the eggs, bread crumbs, Parmesan cheese, basil, and garlic powder. Process until well combined, and the texture of ground meat. Form into 1/4 to 1/2 inch thick patties, using about 3 tablespoons mixture for each.
3. Heat 3 tablespoons oil in a large skillet. In batches, fry patties until browned, about 2 to 3 minutes per side. Drain on paper towels; cool. Fry remaining patties in the same manner. Store in airtight containers in the refrigerator or freezer.

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16.23

Carrot Cake Oatmeal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:monsterclowngirl

"Full of fiber and delicious flavor. A great way to start the day, or a hearty dessert!"

Ingredients

• 4 cups water
• 1 cup steel-cut oats
• 1 apple - peeled, cored, and chopped
• 1/2 cup shredded carrot
• 1/2 cup raisins
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger
• 1 pinch salt
• 1 tablespoon butter
• 3/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1/2 cup plain yogurt

Directions

1. Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
2. While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
3. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

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15.22

Spinach Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ROMDI

"I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing."

Ingredients

• 2 (10 ounce) packages frozen chopped spinach
• 8 ounces crumbled feta cheese
• 2 cups shredded mozzarella cheese
• 1 cup cubed processed cheese food
• 1 cup melted butter, divided

• 2 tablespoons distilled white vinegar
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 (16 ounce) package phyllo dough

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
3. Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
4. Bake at 425 degrees F (220 degrees C) for 20 minutes.

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14.21

Quick and Easy Greek Spaghetti - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:hokiemom

"This tangy, veggie-filled, one-pot dish can be made quickly with canned or fresh ingredients. This goes great with a crusty garlic bread or cheesy bread."

Ingredients

• 1 (8 ounce) package spaghetti
• extra-virgin olive oil, or as needed
• 1 (10 ounce) bag fresh spinach
• 1 (8 ounce) package sliced fresh mushrooms
• 1/4 cup red wine vinegar
• 1/4 cup balsamic vinegar

• 2 (14.5 ounce) cans diced tomatoes
• 1/4 cup chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 (6 ounce) can sliced black olives, drained (optional)
• 2 ounces crumbled feta cheese, or to taste

Directions

1. Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil, stirring occasionally, until the tender yet firm to the bite, about 12 minutes; drain and set aside.
2. Heat olive oil in a large saucepan over medium heat; cook and stir the spinach and mushrooms in the hot oil until they give off their liquid, about 10 minutes. Add the red wine vinegar and balsamic vinegar; bring to a boil. Stir the tomatoes, basil, parsley, and black olives into the boiling mixture; continue cooking and stirring, until the flavors blend, about 10 more minutes.
3. Mix the cooked spaghetti into the tomato mixture and reduce heat to medium-low. Simmer the pasta and sauce until the flavors have blended, 8 to 10 minutes; stir the feta cheese into the pasta. Sprinkle with more feta cheese to serve.

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13.20

Taiwanese Fried Tofu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jeankat

"This is an authentic Taiwanese side dish my vegetarian mother prepares. Tastes great with rice and other vegetables. Note: This is not a saucy dish."

Ingredients

• 1 (16 ounce) package extra firm tofu
• 1/3 cup soy sauce
• 2 teaspoons Chinese black vinegar
• 1 teaspoon sesame oil
• 1 teaspoon white sugar

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped green onions
• salt and pepper to taste

Directions

1. Cut the tofu in half lengthwise down the top. Slice into squares 1/4 inch thick. Stir together the soy sauce, vinegar, sesame oil, and sugar in a small bowl, set aside.
2. Heat oil in a large, nonstick pan over medium heat. Add garlic and green onions, and cook until fragrant, about 20 seconds. Brown tofu well on each side, then pour in sauce and cook until the sauce has been incorporated by the tofu, 2 to 3 minutes. Season to taste with salt and pepper.

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22.17

Lovely Linguine - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARIKABAR

"This linguine is served with a buttery thyme and roasted red pepper sauce. It is delicious."

Ingredients

• 1 (16 ounce) package uncooked linguine pasta
• 2 tablespoons olive oil
• 3/4 cup butter

• 3 cloves garlic, chopped
• 2 tablespoons fresh thyme leaves
• 5 roasted red peppers, drained and coarsely chopped

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
2. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.

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12.19

School Lunch Bagel Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:VeggieLovinHippie

"This sandwich mixes the goodness of bagels with the crunch of dill pickles. I came up with this sandwich for my son who loves bagels and cream cheese but I felt his favorite needed something extra to really make it a lunch. This is kid-tested good, and you can alter the veggies according to what your child likes."

Ingredients

• 1 tablespoon herb and garlic flavored cream cheese
• 1 multigrain bagel, split and toasted
• 2 thin slices Cheddar cheese

• 2 slices dill pickle
• 1/4 cup shredded carrot
• 1 leaf lettuce

Directions

1. Spread the cream cheese on the toasted bagel. Layer the Cheddar cheese, pickle slices, carrot, and lettuce onto one half of the bagel, then top with the remaining bagel half. Cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in a lunch bag with an ice pack.

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11.18

Slow Cooker Tomato Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Michele McCormick

"This tangy, zesty sauce instantly became a family favorite. I created it when my family came in from out of town; everyone raved about it and my husband begs me to make it all the time."

Ingredients

• 10 roma (plum) tomatoes - peeled, seeded and crushed
• 1/2 small onion, chopped
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• 1 teaspoon dried oregano

• 1 teaspoon dried basil
• 1 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 pinch cinnamon

Directions

1. Place tomatoes, onion, garlic, and olive oil in a slow cooker. Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
2. Cover, and cook 10 to 15 hours on Low. The longer you simmer it the more flavorful it becomes. At 10 hours it's really good, but at 15 its even better.

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21.15

Colorful Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARGOC

"Was rated delicious by my children, ages 6 - 11! Plus is an easy meal."

Ingredients

• 2 tablespoons butter
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 2 (10 ounce) packages frozen corn kernels, thawed
• 1 1/2 cups dry potato flakes

• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper
• 3 cups water
• 2 cups milk
• 1 cup half-and-half
• 1/2 cup shredded Cheddar cheese

Directions

1. In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.
2. Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.
3. Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.

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20.14