Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Recipe by Denise Smith 

"This is a recipe I created for my vegetarian sister-in-law after she ran the Marine Corp Marathon in Washington, DC. I was not able to be there to cheer her on so I sent this dish. It is actually better the next day but I have never been able to keep my family out of it once they smell the aroma!"

Ingredients:

  • 1 (16 ounce) package lasagna noodles

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 1 (8 ounce) can sliced mushrooms

  • 2 tablespoons minced garlic

  • 1 zucchini, finely chopped

  • 2 (28 ounce) cans crushed tomatoes

  • 1 (6 ounce) can tomato paste

  • 1 tablespoon dried oregano


Directions:
  1. Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
  2. Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
  3. Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
  5. Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.


Veggie Lasagna Florentine


Recipe by smiithh 

"This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. It got votes as being better than traditional cornbread muffins by my anti-vegan roommates! They can also be made macrobiotic if you substitute the agave with maple syrup."

Ingredients:

  • 1/2 cup cornmeal

  • 1/2 cup whole-wheat pastry flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt


Directions:
  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
  2. Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
  3. Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.


Vegan Agave Cornbread Muffins


Recipe by KDCG 

"This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas."

Ingredients:

  • 1 1/8 cups green lentils

  • 2 1/4 cups water

  • 6 slices white bread, torn into small pieces

  • 2 eggs

  • 1 cup vegetable broth

  • 2 tablespoons tomato paste

  • 1/2 teaspoon dried basil


Directions:
  1. Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
  2. Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
  3. In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
  4. Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.


Lentil Loaf


Recipe by Gingerbreadgirlz 

"A super delicious chili which can be made vegetarian by excluding the ground beef. With its unique texture and sweet savory flavor with a hint of spice, this recipe will have your friends asking for seconds!"

Ingredients:

  • 1 cup uncooked quinoa, rinsed

  • 2 cups water

  •  

  • 1 pound extra lean ground beef

  •  

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 1 jalapeno pepper, seeded and minced

  • 1 tablespoon chili powder

  • 1 tablespoon ground cumin


Directions:
  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
  2. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
  3. Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
  4. Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.


Quinoa Chili


Recipe by KDCG 

"Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired."

Ingredients:

  • 1/2 cup uncooked white rice

  • 3/4 cup water

  • 4 green bell peppers

  • 1 onion, chopped

  • 4 tablespoons olive oil

  • 8 ounces textured vegetable protein


Directions:
  1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
  2. Preheat oven to 400 degrees F (205 degrees C).
  3. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
  4. Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
  5. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.


Stuffed Bell Peppers


Recipe by DOGLOVER 

"Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy."

Ingredients:

  • 1 tablespoon olive oil

  • 2 cups chopped onion

  • 2 cups chopped carrot

  • 2 cups finely chopped celery

  • 1/2 tablespoon minced garlic


Directions:
  1. In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.


Best Ever Split Pea


Recipe by Holly 

"A truly incredible dessert! It's just soooo good and really easy to make. Everyone always raves about it and asks me for the recipe when I make it. Wonderful served with whipped topping or ice cream. Great for vegans!"

Ingredients:

  • 1 (21 ounce) can cherry pie filling

  • 1/2 cup all-purpose flour

  • 1/2 cup rolled oats

  • 2/3 cup brown sugar


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
  2. In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
  3. Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.


Cherry Crisp


Recipe by BLACK_CAT52 

"This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella."

Ingredients:

  • 2 cups peeled and diced pumpkin

  • 1 eggplant, sliced into 1/2 inch rounds

  • 5 tomatoes

  • 1 pint ricotta cheese

  • 9 ounces crumbled feta cheese

  • 2/3 cup pesto


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
  3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
  4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
  5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.


Vegetarian Four Cheese Lasagna


Recipe by Tasneem 

"I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish."

Ingredients:

  • 1 (16 ounce) package frozen cut green beans

  • 1/4 cup extra virgin olive oil

  • salt to taste


Directions:
  1. Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
  2. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.


Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)


Recipe by Mindy 

"Quick, tasty, and super easy! A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions."

Ingredients:

  • 1 (19 ounce) can green enchilada sauce

  • 1 1/2 cups water

  • 1 cube vegetable bouillon

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon ground cumin

  • 1 (15 ounce) can pinto beans, drained and rinsed


Directions:
  1. In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.


Vegetarian Tortilla Stew


Recipe by VJUNE 

"Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish! It's great the next day for leftovers, too!"

Ingredients:

  • 1 tablespoon olive oil

  • 2 eggs, lightly beaten

  • 1 cup Italian seasoned dry bread crumbs

  • 1 eggplant, sliced into 1/2 inch rounds

  • salt to taste


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  2. Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
  3. In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
  4. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.


Eggplant Bake


Recipe by Denyse 

"Light and delicate vegetarian pasta entree that's easy!"

Ingredients:

  • 8 ounces angel hair pasta

  • 1 tablespoon crushed garlic

  • 1 tablespoon olive oil

  • 2 zucchini, sliced


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. Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
  3. Combine pasta and vegetables. Serve topped with mozzarella.


Angel's Pasta


Recipe by julieliz 

"They'll never know it's vegetarian!"

Ingredients:

  • 1 (12 ounce) package frozen burger-style crumbles

  • 2 (15 ounce) cans black beans, rinsed and drained

  • 2 (15 ounce) cans dark red kidney beans

  • 1 (15 ounce) can light red kidney beans

  •  

  • 1 (29 ounce) can diced tomatoes

  • 1 (12 fluid ounce) can tomato juice


Directions:
  1. In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.


Vegetarian Chili


Recipe by KIMCA 

"My mother first made these for me and now I made them all the time - incredibly delicious! Serve as a main course, an appetizer.. doesn't matter, they always taste great!"

Ingredients:

  • Meatballs:

  • 4 eggs

  • 1 cup shredded Cheddar cheese

  • 1/2 cup cottage cheese

  • 1/2 cup finely chopped onion

  • 1 cup finely chopped pecans

  • 1 teaspoon dried basil

  • 1 1/2 teaspoons salt

  • 1/4 teaspoon dried sage


Directions:
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
  3. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
  4. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.


Vegetarian Sweet and Sour Meatballs


Recipe by Juanita Peek 

"Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast. For non-vegetarians try adding a pound of sauteed hot Italian sausage. Simply delicious!"

Ingredients:

  • 1 (10 ounce) package frozen chopped spinach

  • 29 ounces Alfredo-style pasta sauce

  • 1/2 cup skim milk

  • 1 (8 ounce) package lasagna noodles

  • 1 pint part-skim ricotta cheese


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
  2. Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
  3. Combine pasta sauce with milk in a medium bowl. Mix well.
  4. Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
  5. Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.


Easy Spinach Lasagna with White Sauce


Recipe by Make-Ahead Mamas 

"This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes."

Ingredients:

  • Spice Mixture:

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cumin

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground turmeric

  • 1/8 teaspoon curry powder

  • Stew Vegetables:

  • 1 tablespoon butter

  • 1 sweet onion, chopped

  • 2 cups finely shredded kale


Directions:
  1. Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
  2. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
  3. Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
  4. Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.


Make-Ahead Vegetarian Moroccan Stew


Recipe by JUSTLETTY2 

"This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through."

Ingredients:

  • 1 head broccoli, cut into florets

  • 8 ounces whole button mushrooms

  • 3 small zucchini, chopped

  • 2 cups chopped carrots

  • 1/4 cup olive oil

  • salt and pepper to taste

  • 3 cups water


Directions:
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
  3. Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
  4. In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
  5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.


Easy Mashed Potato and Roasted Vegetable Enchiladas


Recipe by KITTYANN 

"My kids were raised as vegetarians and this is our favorite 'meat loaf'."

Ingredients:

  • 1 (16 ounce) package creamed cottage cheese

  • 4 eggs, beaten

  • 1/4 cup vegetable oil


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts and cereal. Spoon into prepared pan.
  3. Bake in preheated oven for 35 to 40 minutes.


Cottage Cheese Roast


Recipe by Nancy Olsen 

"I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth."

Ingredients:

  • 1 cup chopped onions

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 2 teaspoons minced garlic

  • 2 tablespoons vegetable oil

  • 2 1/2 cups water


Directions:
  1. In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
  2. Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
  3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.


Tomato Barley Soup


Ingredients:

  • 1 tablespoon cornstarch

  • 2 teaspoons chili powder

  • 1 teaspoon salt

  • 1 teaspoon paprika

  • 1 teaspoon white sugar


Directions:
  1. Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.


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