Barley and Mushrooms with Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Niki

"A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some."

Ingredients

• 1 teaspoon olive oil
• 3 cups sliced fresh mushrooms
• 1 cup chopped onion
• 1/2 cup chopped celery

• 2 cloves garlic, minced
• 1/2 cup uncooked barley
• 3 cups vegetable broth
• 1 (15.5 ounce) can white beans, drained

Directions

1. Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
2. Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
3. Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

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20.51

Tofu Pumpkin Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christopher Sherlock

"A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda(R) artificial sweetener."

Ingredients

• 1 (10.5 ounce) package silken tofu, drained
• 1 (16 ounce) can pumpkin puree
• 3/4 cup white sugar
• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 (9 inch) unbaked pie crust

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
3. Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.

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19.50

Zucchini and Potato Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jana

"This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues."

Ingredients

• 2 medium zucchini, quartered and cut into large pieces
• 4 medium potatoes, peeled and cut into large chunks
• 1 medium red bell pepper, seeded and chopped
• 1 clove garlic, sliced
• 1/2 cup dry bread crumbs

• 1/4 cup olive oil
• paprika to taste
• salt to taste
• ground black pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

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18.49

Light Fruit and Nut Granola - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GinetteB

"A delicious granola without the fat can be made with spelt, flax seeds, and pecans!"

Ingredients

• 2 cups rolled oats
• 1/2 cup spelt flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 3 tablespoons canola oil

• 1/4 cup applesauce
• 3 tablespoons maple syrup
• 1/4 cup diced dried apricots
• 1/4 cup chopped pecans
• 3 tablespoons flax seeds, ground

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. Toss the rolled oats, spelt flour, brown sugar, cinnamon, ginger, canola oil, applesauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking sheet.
3. Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving.

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17.48

Colene's Easy Tomato Vegetable Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jessica S.

"My friend Colene used to serve this to help her family get through some cold Minnesota winters. Though she was a busy mom and career woman, Colene could whip this one up in no time! Try adding macaroni or hamburger for some variety."

Ingredients

• 1 (32 fluid ounce) bottle tomato juice
• 1 (16 ounce) package frozen mixed vegetables
• 2 cups water

• 1 pinch dried oregano
• salt and pepper to taste

Directions

1. In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

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16.47

Italian Stuffed Zucchini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:IDAJ

"This is an easy, tasty way to use up zucchini. I have listed the ingredients per person so the amount can be adjusted, depending on how much zucchini you have. Can be made lacto-vegetarian or vegan."

Ingredients

• 1 zucchini
• 2 tablespoons Italian-style dried bread crumbs
• 2 tablespoons grated Parmesan cheese

• 2/3 cup frozen burger-style crumbles
• 1/2 cup spaghetti sauce
• 1/4 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Slice each zucchini in half lengthwise. Hollow out the zucchini. Place the scraped out zucchini into a medium bowl. Combine zucchini, bread crumbs, Parmesan cheese, burger-style crumbles and pasta sauce. Mix well.
3. Place mixture into hollowed out zucchini. Arrange zucchini in a baking dish, sprinkle with mozzarella cheese; bake for 40 minutes.

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15.46

Vegan Davy Crockett Bars - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Becca

"Chewy... Gooey... Chocolatey.. Everything you could ever wish for in one small bite!"

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

• 1 cup brown sugar
• 2 cups quick cooking oats
• 1 cup vegan chocolate chips
• 1 teaspoon vanilla extract
• 3/4 cup vegetable oil

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Mix flour, sugar, salt, baking powder, and baking soda together in a large bowl. Stir in brown sugar, oats, and chocolate chips. In a separate bowl, combine oil and vanilla extract; stir into flour mixture. Press dough into a 15x10 inch jelly roll pan.
3. Bake in the preheated oven until lightly brown, about 15 minutes. Cool before cutting into bars.

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14.45

Pancakes II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:VLAKE

"My sister taught me how to make these. They are the best pancakes in the world. Enjoy! You may also add fruit to the pancake batter before grilling the pancakes."

Ingredients

• 2 eggs
• 2 teaspoons white sugar
• 1 pinch salt

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 cups milk

Directions

1. Beat eggs until fluffy; beat in sugar and salt. In a separate bowl, stir flour and baking powder together. Stir milk and flour mixture alternately into eggs, starting and ending with milk.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Do not turn pancake until tiny holes appear all over the uncooked side (top) of the pancake in the pan. Brown on both sides and serve hot.

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13.44

Homemade Four Cheese Ravioli - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Callie1025

"Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!"

Ingredients

• Ravioli Dough:
• 2 cups all-purpose flour
• 1 pinch salt
• 1 teaspoon olive oil
• 2 eggs
• 1 1/2 tablespoons water
• Ravioli Filling:
• 1 (8 ounce) container ricotta cheese
• 1 (4 ounce) package cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/2 cup provolone cheese, shredded
• 1 egg

• 1 1/2 teaspoons dried parsley
• Pesto-Alfredo Cream Sauce:
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 3 tablespoons prepared basil pesto sauce
• 2 cups heavy cream
• 1/4 cup grated Parmesan cheese
• 1 (24 ounce) jar marinara sauce
• Egg Wash:
• 1 egg
• 1 tablespoon water

Directions

1. Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
2. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
3. While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
5. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
6. Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
7. Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
8. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
9. Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
10. To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

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12.43

Hummus II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nina

"This recipe makes enough for a large party. The tofu makes the hummus mild and creamy. Add as much garlic as you like!"

Ingredients

• 2 cloves garlic
• 2 (15 ounce) cans garbanzo beans, drained
• 8 ounces tofu
• 3 lemons, juiced
• 1/4 cup parsley
• 3/4 cup tahini

• 1 teaspoon ground ginger
• 1 pinch ground cayenne pepper
• 1 tablespoon tamari
• salt to taste
• ground black pepper to taste

Directions

1. Mince garlic in the large bowl of a food processor. Add garbanzo beans, tofu, lemon juice, parsley, and tahini; blend until smooth. Add ginger, cayenne pepper, and tamari; blend. Season to taste with salt and black pepper. Blend in water if hummus is too thick.

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11.42