Easy Vegetarian Stroganoff - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GEORGIANA HOFFMAN

"Fast and delicious, great over noodles, baked potato, or rice."

Ingredients

• 1 (12 ounce) package textured vegetable protein
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (6 ounce) can sliced mushrooms, drained
• 2 tablespoons minced onion
• 1 tablespoon garlic powder

• 1 tablespoon seasoning salt
• 2 1/2 cups water
• 1 cup rolled oats
• 1 tablespoon olive oil

Directions

1. In a large, heavy skillet over medium heat combine textured vegetable protein, mushroom soup, mushrooms, onion, garlic powder, seasoning salt, water, oats and olive oil. Stir until ingredients are well mixed, oats are moist and soup is dissolved. Reduce heat to low and simmer until thickened, about 10 minutes.

Easy Vegetarian Stroganoff - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Easy Vegetarian Stroganoff - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

17.24

Roasted Beets 'n' Sweets - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DRUMNWRITE

"This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation."

Ingredients

• 6 medium beets, peeled and cut into chunks
• 2 1/2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt

• 1 teaspoon ground black pepper
• 1 teaspoon sugar
• 3 medium sweet potatoes, cut into chunks
• 1 large sweet onion, chopped

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Roasted Beets 'n' Sweets - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Roasted Beets 'n' Sweets - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

16.23

Wakula's First Attempt at Vegetable Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:WAKULACHEF

"Delicious & easy vegetable stew inspired by Providence's City Farm Manager, Rich. Organic, locally grown, and in season ingredients have the best flavor. Add a bit more cayenne for a tasty home remedy. Serve hot with warm bread."

Ingredients

• 2 tablespoons butter
• 1 large yellow onion, chopped
• 2 bunches leeks, chopped
• 1 clove elephant garlic, chopped
• 4 stalks celery, chopped
• 3 large carrots, chopped
• 1 1/2 quarts vegetable broth
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can black beans

• 1/2 head Chinese cabbage, cored and shredded
• 4 large potatoes
• 1 tablespoon dried oregano
• 2 teaspoons dried basil
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon celery salt
• 1 dash ground cayenne pepper
• 2 bay leaves
• grated Parmesan cheese to taste

Directions

1. Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.

Wakula's First Attempt at Vegetable Stew - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Wakula's First Attempt at Vegetable Stew - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

15.22

Zucchini Risotto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LitleLisa1

"This creamy main dish gets a splash of color with the addition of zucchini, sun-dried tomatoes, and basil. With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't have on hand! The result is a lovely, light flavor in a very filling meal."

Ingredients

• 7 cups vegetable or chicken stock
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cups Arborio rice, uncooked
• 1/2 medium zucchini, thinly sliced with a vegetable peeler

• 10 sun-dried tomatoes, softened and chopped
• 1 teaspoon dried thyme, crushed
• 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
• 1 tablespoon chopped fresh basil leaves, or to taste (optional)
• freshly ground black pepper to taste

Directions

1. Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
2. Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
3. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

Zucchini Risotto - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Zucchini Risotto - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

14.21

Roasted Mushroom and Sunchoke Bisque - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Percy Lee Owen

"The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup."

Ingredients

• 2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
• 1 large Yukon Gold potato, diced
• 6 large cloves garlic
• 2 tablespoons olive oil, divided
• sea salt and freshly ground black pepper to taste
• 8 ounces mushrooms, sliced
• 2 tablespoons vegan margarine

• 1 large onion, diced
• 1 teaspoon sea salt
• 2 cups water
• 6 cups mushroom broth
• 1 tablespoon chopped fresh sage
• 1/2 cup soy milk (optional)

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
3. Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
4. Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
5. Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.

Roasted Mushroom and Sunchoke Bisque - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Roasted Mushroom and Sunchoke Bisque - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

13.20

Coconut Date Bars - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lacy Wilson

"The on-the-go, travel-light snack bar. Derived from a famous raw food bar and the ultimate in 'foodie!' This is a great snack for the active lifestyle and impressive to hand out to others. As an outdoor professional I take these in the back country and they need not be refrigerated and give great energy. Cut into bars and enjoy or wrap individually for on the go."

Ingredients

• 1/3 cup slivered almonds
• 1/2 cup flaked coconut
• 10 pitted dates, or to taste

• 1/4 cup cashews, or to taste
• 1 teaspoon coconut oil

Directions

1. Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.

Coconut Date Bars - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Coconut Date Bars - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

12.19

Grilled Poblano Pepper and Mango Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BRENDATX

"We developed this recipe after trying a similar appetizer at a restaurant in Austin, TX. Depending on the peppers, these quesadillas can be mild and fruity or spicy hot."

Ingredients

• 16 (10 inch) flour tortillas
• 1 (8 ounce) package cream cheese, softened
• 1 mango, peeled and diced

• 1 fresh poblano pepper, seeded and minced
• 1/4 cup butter, melted

Directions

1. Preheat grill for medium heat.
2. Spread half of the tortillas with about 2 tablespoons cream cheese each. Sprinkle mango and poblano peppers over cheese, and press another tortilla on top. Brush butter over the outside of each quesadilla, top and bottom.
3. Grill quesadillas 5 minutes each side, or until golden brown. Remove from grill, and slice into wedges. Serve warm.

Grilled Poblano Pepper and Mango Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgGrilled Poblano Pepper and Mango Quesadillas - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

0

admin

11.18

Zucchini with Farfalle - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:dave

"Cream sauce with sauteed vegetables over bow tie noodles. Serves 4 as a main course, 6 to 8 for a first course."

Ingredients

• 5 tablespoons olive oil
• 5 small zucchini, julienned
• 2 onions, minced
• 1 clove garlic, minced
• 2/3 cup heavy whipping cream

• 1 (16 ounce) package farfalle pasta
• 2 tablespoons grated Parmesan cheese
• salt to taste
• freshly ground black pepper
• 2 tablespoons grated Parmesan cheese

Directions

1. Heat oil in large skillet over medium high heat. Add zucchini, and saute quickly until golden. Remove and set aside.
2. Add onion and garlic to the pan, and saute until golden. Stir in cream; increase heat, and boil until sauce is reduced by one third.
3. Meanwhile, cook the pasta according to package directions. Drain.
4. Add noodles, zucchini, 1/2 cup cheese, and salt and pepper to the cream sauce. Toss thoroughly until heated through. Serve immediately with additional grated parmesan cheese.

Zucchini with Farfalle - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgZucchini with Farfalle - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

0

admin

21.16

Coconut Sevai (Rice Noodles) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Vaish

"This is one of my favorite easy-to-make Indian recipes. Although I try to make it the best as I can, my grandma is THE BEST at this... the smell of which reminds me of my school days! Please watch out for measurements.. may not be wholly American!"

Ingredients

• 14 ounces rice noodles
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 1 teaspoon black mustard seed
• 2 dried red chile peppers, chopped

• 3 tablespoons brown lentils
• 4 tablespoons roasted peanuts
• 3/4 cup shredded or flaked coconut
• 1/4 cup water
• fresh cilantro, for garnish

Directions

1. Place noodles in a medium size pot and add water, just to cover. Add salt and bring to a boil. After boiling 1 to 2 minutes, transfer noodles to a colander and let cold water run through it for about 3 seconds. Drain and set aside.
2. Heat oil in a wok; when warm add mustard seed, chile peppers and lentils. Stir-fry until lentils start getting light brown, then add peanuts and stir-fry for 10 seconds. Stir in coconut and fry it until light brown; add cooked noodles and 1/4 cup water. Keep stirring all together over heat until well mixed, 10 to 20 seconds. Garnish with cilantro and serve.

Coconut Sevai (Rice Noodles) - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Coconut Sevai (Rice Noodles) - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

10.17

Black Bean Cigars - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:imdd

"I created this one night out of whatever I had on hand that I thought might taste good together--my husband thinks I'm a genius now! We named them 'cigars' because they're shaped like cigars, and if you blow into one end, smoke billows out the other!"

Ingredients

• 24 frozen potato rounds, thawed and mashed slightly
• 1 large tomato, diced
• 1/4 cup chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8 ounce) container sour cream

• 2 cups shredded Colby-Jack cheese
• 1/2 cup picante sauce
• 1/2 tablespoon chili powder
• 1 pinch cayenne pepper
• 12 (8 inch) flour tortillas

Directions

1. Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. In a large bowl, mix together the potato rounds, tomato, cilantro, black beans, sour cream, shredded cheese, picante sauce, chili powder and cayenne pepper. Spoon about 1/3 cup of the mixture into each tortilla, and roll up. Place filled tortillas seam side down in the prepared baking dish. Spray the tops of the tortilla rolls with cooking spray. Cover the dish with aluminum foil.
3. Bake for 15 minutes in the preheated oven, remove foil, and continue baking for another 15 minutes, or until golden. Let stand for 5 minutes to set before serving.

Black Bean Cigars - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Black Bean Cigars - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

20.15