Easy vegetarian supper?

Question

I need ideas for a full meal that I can make. It can't involve pizza or soy burgers/sandwiches or baked potatoes. I don't eat eggs. I don't have a lot of cooking utensils, like a food processor,crockpot, etc, so it has to be easy.

Thanks :)

Answer 1

Find your local Lebanese/Arab shop, buy canned hummus, make yourself some tabbouleh, get some good black olives, ask the ladies in the shop about yogurt dips, chop some exceptional cucumbers, tomatoes, red onions, get some canned babaganoush, or make your own with eggplant, make a crisp green salad, squeeze lemon juice over the lot and make Felafel's, google that! girl, you and your veg friends will be in heaven!  The most you will need is a grater, a good knife and a chopping board, and bowls to put things in!

Answer 2

VEGETARIAN STIRFRY

Chop all vegies, then fry the onions (in a little olive oil) and celery first, with garlic, minced chilli (optional).  

Any vegies you like, carrots, baby corn, mushrooms, bok choy, broccoli, cabbage, cauliflower, green beans, eggplant.  Just choose what you like.  Add into pan and lightly stir fry until you get the texture you want.  Soft or crunchy.

Mix 1 cup water, with 1 tsp vege stock, ginger and 1 Tablespoon cornflour.  Add to the vegies.  Eat as is or serve on rice or pasta.  Use worchester sauce or other sauces to your taste. YUM  Even nicer the next day when the flavours are developed!!

You can make vegetarian mousaka or lasagna - look up recipes on the net.

Answer 3

Take a bunch of your favorite veggies, fresh if possible, and chop them up into semi small but not itty bitty strips. My favorite combo is onions, peppers, mushrooms, broccoli, and chick peas. Mince some garlic. Start a couple tablespoons of olive oil heating on low on the stove, and put the garlic in immediately. Start cooking some long pasta, such as spaghetti or linguini. Toss the veggies in the olive oil. I would put the peppers in first, then the onions, as they take long to cook to a good consistency. Throw in some Mrs. Dash seasoning and any other you think you like it to taste like. Cover it and let it cook while the pasta does, stirring both occasionally. When the pasta is done and the veggies are at the softness level you want, usually just a few minutes after you get them going, dump the whole veggie/oil mix into the cooked and rinsed pasta. Enjoy.

Answer 4

How about a pesto pasta? You can get pastas without egg and then you could have a sundried tomato pesto - sundried tomatoes, oil, parmesan and blended. You can add tofu and make it into a tofu based pesto pasta.

Answer 5

Here are some easy recipes you might find intresting, or scroll down the bottom to find links to pages that have great easy veggie recipes you might like

Quick Korma

Shopping list

1 tablespoon vegetable oil

1 onion, peeled and finely chopped

3 tablespoons Korma curry paste

1 tin chopped tomatoes

2 large handfuls broccoli florets (not too large)

1 large handful frozen long green beans

1 tin chickpeas, drained and rinsed

1 tablespoon tomato puree

½ packet basmati rice

2 – 4 naan bread

How to make it

Step one: Heat the oil in a large saucepan and fry the onion until soft. Stir in the curry paste and cook for a further 2 minutes.

Step two: Stir in the chopped tomatoes and broccoli and bring to the boil. Cover the pan and turn down the heat to simmer for 20 minutes, until the broccoli is cooked but not soft.

Step three: Add the green beans, chickpeas and tomato puree, bring back to the boil and simmer for a further 5 minutes. Serve with basmati rice and warm naan bread cooked according to packet instructions.

Super Spag Bol

Shopping list

2 tablespoons vegetable oil

1 onion, peeled and chopped

1 red pepper (seeds removed), chopped

1 aubergine, chopped

1 packet vegetarian mince

1 jar pesto (green or red)

2 tablespoons tomato puree

2 teaspoons yeast extract

½ packet dried spaghetti

How to make it

Step one: Heat the oil in a large saucepan. Fry the chopped onion, red pepper and aubergine in the oil for about 10 minutes, stirring frequently, until reduced in size and softened. Add the mince and cook for a further three minutes.

Step two: Add the jar of pesto together with 1½ cups water. Cover and cook for about 20 minutes, until the liquid is absorbed.

Step three: Add tomato puree, yeast extract and black pepper (to taste). Serve with spaghetti, cooked according to the instructions on the packet.

Pasta with Lentil and Red Pepper Sauce  

Ingredients

1 onion peeled and chopped

1 small red pepper deseeded and chopped

2tbs oil

1 clove garlic crushed

400g wholewheat pasta

1tsp basil

250g can tomatoes

100g split red lentils

1tbs tomato puree

400ml salted water

15g butter

salt and pepper

1 pinch sugar

grated cheese to serve

Method

1. Fry the onion and pepper in oil in a large saucepan for 10 mins then put in the garlic, basil, tomatoes, lentils, tomato puree and salted water.

Bring to the boil then turn down the heat to simmer gently uncovered for 15-20 mins until the lentils are cooked.

Season with salt and pepper and a dash of sugar.

2. About 15 mins before the sauce is ready half fill a large saucepan with lightly salted water and bring to the boil.

Add the pasta, easing the pasta down the water as the ends soften.

Boil rapidly uncovered for about 10 mins until a piece feels tender when you bite it.

Drain then return to the pan with the butter, salt and pepper.

3. Serve with the sauce and hand round grated cheese.



Mushroom & Cheese Macaroni

Ingredients

400g wholewheat macoroni

60g butter or margarine

2tbs chopped parsley

450g mushrooms

60g grated cheese

  

Method

1. Cook macaroni according to manufacturer's instructions.

Slice mushrooms and fry in the fat for 8 mins then add the parsley.

Drain macaroni and mushrooms and toss together lightly.

2. Serve sprinkled with grated cheese.



VEGETABLE CHILLI

Ingredients

100g/4oz mushrooms, sliced

1½tsp Marigold vegetable bouillon powder or a crumbled vegetarian stock   cube

30ml/2tbsp water

1 pkt/100g Hera vegetable chilli mix or other chilli flavoured soya protein   mince (rehydrated)

500ml / 18floz hot water

1 x 400g / 14oz tin chopped tomatoes

1 x 400g / 14oz tin red kidney beans, drained and washed

Method

1. Put the mushrooms, bouillon and water into a pan.

2. Cook for about 5 minutes until the mushrooms hove softened.

3. Remove the pan from the heat and add the chilli mix and hot water, mix together well.

4. Add the tinned tomatoes, mix and cook for 10 minutes, stirring occasionally.

5. Add the red kidney beans and cook for a further 5 minutes.



Loads more great recipes here -

http://www.vegsoc.org/cordonvert/recipes...

http://www.parsleysoup.co.uk/

http://www.veganfamily.co.uk/chocolate.h...

Hope this helps and good luck!