Caramelized Brussels Sprouts with Pistachios - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GODGIFU

"I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ..."

Ingredients

• 4 pounds Brussels sprouts
• 1/2 cup unsalted butter
• 4 small red onions, cut into strips
• 1/4 cup red wine vinegar

• 2 tablespoons white sugar
• salt and pepper to taste
• 1/2 cup coarsely chopped pistachios

Directions

1. Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
2. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
3. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
4. Season with salt and pepper to taste and garnish with pistachios.

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15.34

Meatiest Vegetarian Chili From Your Slow Cooker - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Simone

"This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family."

Ingredients

• 1/2 cup olive oil
• 4 onions, chopped
• 2 green bell peppers, seeded and chopped
• 2 red bell peppers, seeded and chopped
• 4 cloves garlic, minced
• 1 (14 ounce) package firm tofu, drained and cubed
• 4 (15.5 ounce) cans black beans, drained
• 2 (15 ounce) cans crushed tomatoes

• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 6 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 tablespoons distilled white vinegar
• 1 tablespoon liquid hot pepper sauce, such as Tabasco(TM)

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
2. Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

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14.33

Cauliflower-Cheese Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:janiebear925

"A soothing cheesy soup. Serve with a roll and a salad."

Ingredients

• 3/4 cup water
• 1 cup cauliflower, chopped
• 1 cup cubed potatoes
• 1/2 cup finely chopped celery
• 1/2 cup diced carrots
• 1/4 cup chopped onion

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups milk
• salt and pepper to taste
• 4 ounces shredded Cheddar cheese

Directions

1. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
2. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

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13.32

Vegan Guinness Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:The Inquisitive Vegetarian

"You'll find some of the most versatile vegetables simmering in a pot of thick Irish beer that, when thickened with flour and sweetened with a bit of brown sugar and soy sauce, becomes a rich and flavorful stew. Serve when it's cold or when you're looking for a hearty stew that will satisfy vegetarian and non-vegetarians alike! Make sure to get the regular beer, not stout!"

Ingredients

• 5 tablespoons olive oil, divided
• 2 tablespoons soy sauce
• 14 ounces seitan, cut into bite-size pieces
• 1 yellow onion, diced
• 3 ribs celery, thinly sliced
• 2 carrots, halved lengthwise and thinly sliced
• 2 potatoes, diced

• 3 cloves garlic, minced
• 2 (12 fluid ounce) bottles dark beer (such as Guinness(R))
• 2 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh thyme
• salt and ground black pepper to taste

Directions

1. Heat 2 tablespoons olive oil and soy sauce in a skillet over medium-high heat. Saute seitan in hot oil until browned on all sides, about 5 minutes.
2. Heat remaining olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, and garlic in hot oil until onions are soft, 3 to 5 minutes. Reduce heat to medium and slowly stir beer into vegetable mixture.
3. Stir brown sugar, flour, thyme, salt, and black pepper into beer mixture; add seitan. Bring mixture to a simmer, reduce heat to low, and cook until stew reduces and thickens, about 45 minutes.

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22.28

Three Bean Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Eleanor Johnson

"We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people."

Ingredients

• 1 (15 ounce) can green beans
• 1 pound wax beans
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 onion, sliced into thin rings
• 3/4 cup white sugar

• 2/3 cup distilled white vinegar
• 1/3 cup vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon celery seed

Directions

1. Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

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12.30

Broccoli Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Laura Baker

"Broccoli casserole enriched with cheese, mayonnaise, and cream of mushroom soup - delicious and EASY to make! "

Ingredients

• 3 tablespoons butter
• 1 onion, chopped
• 2 (10 ounce) packages chopped frozen broccoli, thawed
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup shredded sharp Cheddar cheese
• 1 cup mayonnaise
• 2 eggs, beaten

• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon seasoned salt
• 1 1/2 teaspoons lemon juice
• 12 buttery round crackers, crushed fine
• 2 tablespoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
3. In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
4. Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

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11.29

Curried Carrot Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Doug Matthews

"Quick, easy, and light. Plus it's the only way to get my niece to eat carrots."

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 tablespoon curry powder

• 2 pounds carrots, chopped
• 4 cups vegetable broth
• 2 cups water, or as needed

Directions

1. Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
2. Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

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21.27

Fresh Pesto Pizza - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:greg.freed

"This is a basic vegetarian pizza that you can tweak to make your own special go-to dish. It's quick and easy and is the meal I plan for those busy nights when I can't spend much time in the kitchen."

Ingredients

• 1 (12 inch) pre-baked whole-wheat pizza crust
• 1 cup prepared pesto
• 1 1/2 cups chopped fresh spinach

• 1 tomato, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Remove crust from wrapper and spread pesto over crust; top with a layer of spinach leaves, chopped tomato, shredded mozzarella cheese and feta cheese. Place pizza on a baking sheet.
3. Bake pizza in the preheated oven until the spinach leaves are wilted and the cheese is melted, bubbling, and beginning to brown, 10 to 12 minutes.

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20.26

Vegan Black and White Bean Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Connie Fabian Byrnes

"Oooh, this recipe is perfect on a cold winter night. Yes, it gets cold in SoCal!"

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 celery rib, chopped
• 1 tablespoon crushed garlic
• 1 teaspoon thyme

• 1 (14.5 ounce) can black beans, drained
• 8 cups vegetable broth, divided
• 1 teaspoon ground cumin
• 1 (14.5 ounce) can white beans, drained
• 1/2 teaspoon dried sage

Directions

1. Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.

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19.25

Stuffed Eggplant Parmesan Rolls - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nikki Wilson

"Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven."

Ingredients

• 1 large eggplant, ends trimmed
• 2 teaspoons sea salt, or as needed
• 1 cup all-purpose flour
• 3 eggs, beaten
• 1 cup dried bread crumbs
• vegetable oil for frying, or as needed

• 2 cups ricotta cheese
• 1/2 cup grated Romano cheese
• 1 tablespoon minced garlic
• salt and ground black pepper to taste
• 2 cups prepared pasta sauce

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
2. Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
3. Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
4. Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
5. Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
6. Bake rolls in the preheated oven until filling is hot, about 25 minutes.

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18.24