Sweet Pepper Pasta Toss with Kale - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA."

Ingredients

• 1 (8 ounce) package uncooked farfalle (bow tie) pasta
• 1 tablespoon olive oil
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1 cup roughly chopped kale

• 4 cloves garlic, chopped
• 1 pinch dried basil
• 1 pinch ground cayenne pepper
• salt and ground black pepper to taste
• 8 ounces feta cheese, crumbled

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

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15.46

Peanut Butter Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:EuroGirl6

"Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili."

Ingredients

• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup water
• 3 cloves garlic, minced
• 2 bay leaves
• 1/2 teaspoon cayenne pepper, or to taste
• 1 teaspoon chili powder
• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1/3 cup creamy peanut butter
• salt and pepper to taste
• 1 cup shredded Cheddar cheese (optional)
• 2 cups tortilla chips (optional)

Directions

1. Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
2. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

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14.45

Chickpea Macaroni Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHRISTINE_L

"This Greek-style pasta salad would also be good tossed with fresh avocado and mint."

Ingredients

• 1 cup macaroni
• 1 (19 ounce) can chickpeas (garbanzo beans), drained
• 4 tomatoes, chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 6 ounces feta cheese, crumbled

• 1 cup pitted black olives
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice

Directions

1. Bring a medium saucepan of lightly salted water to a boil. Add macaroni, and cook 8 to 10 minutes, or until al dente. Rinse under cold water to chill, and drain.
2. Meanwhile, combine the chickpeas, tomatoes, onion, garlic, feta cheese, olives, salt, pepper, olive oil, and lemon juice in a large bowl. Set aside to marinate while the pasta is cooking.
3. Mix macaroni with chickpea mixture. Cover, and refrigerate for at least 30 minutes to blend flavors.

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13.44

Couscous with Mushrooms and Sun-Dried Tomatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:RUTH GOOCH

"Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree."

Ingredients

• 1 cup dehydrated sun-dried tomatoes
• 1 1/2 cups water
• 1/2 (10 ounce) package couscous
• 1 teaspoon olive oil
• 3 cloves garlic, pressed
• 1 bunch green onions, chopped

• 1/3 cup fresh basil leaves
• 1/4 cup fresh cilantro, chopped
• 1/2 lemon, juiced
• salt and pepper to taste
• 4 ounces portobello mushroom caps, sliced

Directions

1. Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.
2. In a medium saucepan, combine the reserved sun-dried tomato water with enough water to yield 1 1/2 cups. Bring to a boil. Stir in the couscous. Cover, remove from heat, and allow to sit 5 minutes, until liquid has been absorbed. Gently fluff with a fork.
3. Heat the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and green onions. Cook and stir about 5 minutes, until the green onions are tender. Mix in the basil, cilantro, and lemon juice. Season with salt and pepper. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked couscous to serve.

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12.43

Citrus Wild Blueberry Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Bri Bri

"Made with wild blueberries, this sauce adds a zing with lemon juice, orange juice, and lemon zest. Serve over waffles or pancakes."

Ingredients

• 2 cups frozen wild blueberries
• 1/2 cup orange juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

• 1/4 teaspoon ground cinnamon
• 1/4 cup water
• 4 teaspoons cornstarch
• 2 tablespoons dark brown sugar

Directions

1. Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.
2. Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.

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11.42

Tofu Cheesecake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Skinnychef86

"A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired."

Ingredients

• 2 (12 ounce) packages extra firm tofu, drained and cubed
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

• 1/4 cup vegetable oil
• 2 tablespoons lemon juice
• 1 (9 inch) prepared graham cracker crust

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
3. Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.

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22.41

Quinoa Pilaf - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Laura Jull

"Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores. For even more flavorful pilaf, use vegetable stock in place of the water."

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 2 carrots, diced
• 1/2 cup quinoa
• 1 cup hot water

• 1 bay leaf
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 cup frozen green peas, thawed
• salt to taste
• ground black pepper to taste

Directions

1. Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
2. Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
3. Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

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21.40

Spicy Black Bean and Corn Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Grumpy's Honeybunch

"This is a recipe I received from a friend that I have revised to suit our tastes. A spicy and delicious change from regular hamburgers!"

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon dried oregano
• 1/2 red bell pepper, diced
• 1 ear corn, kernels cut from cob
• 1 (15 ounce) can black beans, drained and rinsed

• 1/2 cup plain bread crumbs
• 4 teaspoons chili powder
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour, or as needed
• 1 tablespoon olive oil, or as needed

Directions

1. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
2. Mash black beans in a large bowl. Stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with flour.
3. Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.

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20.39

Cheater's Enchiladas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kim Crawley Sappington

"Five ingredients, ten minutes prep time and twenty minutes to cook - now that's what I call cheating, since it tastes good and takes little time to make these enchiladas."

Ingredients

• 1 (16 ounce) container sour cream
• 12 ounces shredded Monterey Jack cheese
• 1 (20 ounce) can green enchilada sauce

• 18 (6 inch) corn tortillas
• 1 (2 ounce) can chopped black olives

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine the sour cream and 3/4 of the cheese.
3. Into a 9x13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas.
4. Bake for 20 minutes. Cut into squares and serve.

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19.38

Green Curry Tofu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Janet

"This is so simple and so good! I replicated this recipe from my favorite Thai restaurant in Atlanta. Serve tofu over the rice and drizzle generously with green curry sauce!"

Ingredients

• 1 1/2 cups water
• 1 cup uncooked basmati rice, rinsed and drained
• 3 tablespoons sesame oil
• 1 (14 ounce) package firm water-packed tofu, drained and cubed

• 1/4 teaspoon salt
• 1 (10 ounce) can coconut milk
• 2 tablespoons green curry paste

Directions

1. Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
2. Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
3. In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.

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18.37