I need some great Vegetarian Recipes...?

Question

I want to start eating Vegan and need some great ideas. Thankyou!

Answer 1

its called google lol jk

Answer 2

http://www.theveggietable.com/recipes/ch...

cheesy enchiladas...yummy!

Answer 3

http://vegweb.com/index.php?topic=6686.0

Answer 4

No Yeast Pizza Dough

Ingredients (use vegan versions):

1 cups of unbleached flour

1/2 cups of soy milk

1/4 cup of olive oil

1 tblsp baking powder

Directions:

Mix the baking powder with the flour. Slowly add the soy milk and oil until you feel the consistency is right. Knead for about 10 minutes. Let rest for 5 minutes and then use a roller to flatten it up.. Place in oven at 350F for 20 minutes, or until bottom part is light brown...Dont forget to oil the pizza pan, before placing dough.

Once cooked you can place some cooked or raw vegetables on it, sprinkle some tofu marinated in tomatoe sauce and then stick it back into the oven for 10 more minutes..

Simple yet Amazing Banana Muffins

Ingredients (use vegan versions):

4 large bananas

1/3 cup soy milk (or whatever kind)

1 teaspoon vanilla extract

1/2 cup vegan margarine

3/4 cup sugar

2 cups flour

1 teaspoon (5 ml) baking soda

cinnamon

Directions:

Blend bananas. Add milk and vanilla.

Mix margarine and sugar and add to previous.

Combine wet ingredients with flour and baking soda.

Add 1/4 to 1/2 cup chocolate chips or nuts (optional).

Fill about half full 10-15 muffins or 24 mini muffins.

Bake at 350F (180C) for about 10-12 minutes, or for 45-60 minutes if making a loaf.

Serves: 10-15 muffins

Vegan Bagels

Ingredients (use vegan versions):

1 cup warm water

3 cups unbleached white flour

1 1/2 tblsp. vegan sugar

1 1/2 teaspoon salt

1 1/2 teaspoon yeast

Directions:

Place all ingredients in bread machine and set for normal white vegan bread. Let the machine knead once and then turn off the machine and set a timer for 20 minutes. When time is up remove dough and cut into eight equal peices. Roll each piece into a rope about 1 inch thick, wet ends and stick together. Put all bagels on a greased cookie sheet, cover and let rest for 15 minutes in a warm place. Fill a wok (or whatever you use) with about three inches of water. Place two tblsp of vegan sugar in this water and bring to a boil. After the bagels rise for the fifteen minutes add them to the boiling water for 1 minute turning them as they boil. Drain and place on the greased cookie sheet again ( sprinkle with toasted sesame seeds if you like). Bake at 550 for 15 minutes or until desired browning occures.

Serves: 8

Easy Macaroni and Cheeze

1 pound pasta (regular or gluten-free)

Blend together:

1 1/4 cups water

1 cup plain, fat-free soymilk (may use other non-dairy milk)

3/4 cup nutritional yeast

3 tablespoons cornstarch or potato starch

1 tablespoon lemon juice

1 teaspoon salt (or more to taste)

1/2 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dry mustard

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

pinch cayenne pepper

2 tablespoons tahini

1 teaspoon mellow white miso (or additional salt)

black pepper to taste

Put the pasta on to boil, according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder.

Bean Chili

Very easy and yummy!

Ingredients (use vegan versions):

1 can black or pinto beans

1/2 of a onion

1/2 of a green pepper

2 cloves of garlic

1 packet vegan taco seasoning

1 vegetable bouillon cube OR 1 cup of vegetable broth

Directions:

Dice onion, green pepper, and garlic and fry in olive oil in a pan.

Heat beans in a separate pot.

Once onion and pepper are cooked, add beans to the pan.

Sprinkle over taco seasoning powder.

Add vegetable broth. (I use the little cubes that you dissolve in water and dissolve it in about a cup or so of water.)

Mix together and enjoy with crackers or bread or just by itself. It's yummy! I made this from scratch one day and it's so easy!

Serves: 2-3

"Chicken" Soft Tacos

A simple and satisfying meal.

Ingredients (use vegan versions):

1 cup textured soy protein chunks

1 cup vegetable broth

oregano, thyme, marjoram

2 ripe tomatoes, diced

1/4 cup onion, finely chopped

1 clove of garlic, finely chopped

1 jalapeno pepper, deseeded and finely chopped (optional)

1-2 teaspoon chili powder

1 teaspoon cumin

1 teaspoon lime juice (lemon works too)

1/2 teaspoon oregano

1/2 teaspoon salt (or to taste)

1 Tablespoon vegetable oil

Suggested toppings: lettuce, green onion, olives, plain soy yogurt or vegan sour cream

Directions:

Bring vegetable broth to a boil, remove from heat and add soy protein chunks. Add a couple dashes of oregano, thyme and marjoram. Soak until the chunks are soft and liquid absorbed.

In a medium sized saucepan heat oil over medium heat. Add onion, garlic and jalapeno and saute until softened. Add textured soy protein, tomatoes, lime juice and spices. Simmer until the tomatoes have cooked down, about five minutes or so. Remove from heat and fold into soft wheat tortillas and top with suggested toppings or whatever toppings you enjoy!

*Please note I don't really measure my ingredients, so all measurements given are approximations, especially the spices. Please feel free to experiment and adjust to suit your own tastes. Happy cooking!

Serves: 2

Baked Fried Eggplant

Ingredients (use vegan versions):

2 medium to large eggplants - peeled and sliced into rounds

Fat free Italian salad dressing

Seasoned breadcrumbs

Vegetable cooking spray

Directions:

Serves: 4.

Preparation time: 20-30 min..

Dip eggplant slices into the fat free Italian dressing. Allow the excess dressing to drip off (too much dressing will wet the vegan breadcrumbs and make them a pain to work with). Coat the eggplant with the vegan breadcrumbs and place on a cookie sheet sprayed with vegetable spray. Lightly spray the eggplant with the vegetable spray. Bake at 400 degrees F until brown and crispy turning at least once (about 10 to 15 minutes).

Southwestern Polenta Chowder

A delicious warming soup with a creamy consistency - without the guilt!

Ingredients (use vegan versions):

1 medium onion, chopped

2 cloves of garlic, minced

2 cups frozen corn kernels, thawed

1 cup canned crushed tomatoes

1 14oz can mild chilies and liquid

6 cups vegetable broth

1/2 cup yellow cornmeal

1 tablespoon vegetable oil

1 tablespoon lemon juice

1/4 cup fresh cilantro, chopped

1/2 cup vegan cheddar style cheese, optional

salt and pepper

Directions:

Heat the oil and saute the onion and garlic, saute until onion turns opaque.

Add the tomato, chilies, corn and broth and bring to a simmer, cover and cook for 15 minutes.

Remove the cover and pour cornmeal into soup while whisking constantly. Continue cooking for 10 minutes, stirring periodically and scraping the bottom of pot with spoon to remove any cornmeal that might have stuck there.

Remove from heat and stir in the cilantro, lemon juice and vegan cheese if using.

Season to taste with salt and pepper.

Enjoy!

Serves: 4+

Focaccia Bread with Rosemary

Ingredients (use vegan versions):

Dough:

1/2 teaspoon dry yeast

1 cup lukewarm water

2 cups spelt, whole wheat or unbleached wheat flour (amount of flour may be adjusted

depending on type of flour used)

1/2 teaspoon sea salt

3 tablespoon olive oil

Archived comment by: topping:

2 tablespoon olive oil

1 tablespoon crushed fresh rosemary leaves

1 teaspoon coarse sea salt

Directions:

Place yeast in a bowl with 1/2 cup of the lukewarm water and stir until dissolved. Add remaining water, oil, salt and flour and mix well. Cover bowl and let rise in warm place until double in size. Knead dough on floured surface, adding more flour if needed to make a shiny and elastic dough. Place dough in an oiled 9 inch cake pan or spring form. Press dough into pan and let rise again for at least 1/2 hr. When risen, make many deep holes in dough with finger and brush on topping.

Bake at 425 F for 20-30 mins.

Fantastic Fat-free Bagels

Ingredients (use vegan versions):

2 packages of yeast

4 1/4 cups of unbleached flour

1 1/2 cups warm water (115 to 120 degrees F)

3 tablespoon of sugar

1 tablespoon of salt

1/2 tablespoon of cinnamon (optional)

1 tablespoon sugar (optional)

1/2 cup of raisins (optional)

brown sugar, non-dairy milk, molasses (for a glaze)

Directions:

Combine the yeast and 1 cup of the flour. In a seperate bowl, combine water, 3 T of vegan sugar and salt. Add to flour mixture. Stir in raisins, 1 T of sugar, and cinnamon, if using. Beat with electric mixer or stir vigourously until no lumps remain and the mixture is sort of splashy. Add the raisins and remaining flour. Mix until dough is tough. Turn out on floured surface and knead for 6-8 minutes. Cover and let rise for ten to fifteen minutes.

Oil or spray a large cookie sheet. Divide the dough into 12 to 24 portions, rolling each into a ball and pulling a hole through in the middle with your fingers. Place the bagels on the cookie sheet, cover and let rise in a warm place for at least 20 minutes and no more than 2 hours (or you'll have dough coming out of your ears).

Meanwhile, put one gallon of water and one tablespoon of vegan sugar in a large pot to boil; reduce to simmering. Cook bagels, 4 or 5 at a time for 4 to 7 minutes (depending on the toughness of the skin you prefer - the longer they boil, the tougher

Gazpacho Recipe

INGREDIENTS

6 ripe tomatoes, peeled and chopped

1 purple onion, finely chopped

1 cucumber, peeled, seeded, chopped

1 sweet red bell pepper (or green) seeded and chopped

2 stalks celery, chopped

1-2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives

1 clove garlic, minced

1/4 cup red wine vineg

Answer 5

I will give you one for breakfast, lunch/dinner, and one dessert!

Vegan Almond Pancakes:

Ingredients:

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1 cup vanilla almond milk

2/3 cup mashed plain firm tofu (about ¼ of a pound)

2TB smooth roasted almond butter

1/4 tsp almond extract

1/4 tsp cinnamon

12 slices bread (whole grain or white, as desired)

6 TB lightly toasted sliced almonds

sprinkling of powdered sugar for garnish

Instructions:

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Preheat oven to 200°F. Place a large dinner plate in the warmed oven. Combine the almond milk, tofu, almond butter, almond extract and cinnamon in a blender. Puree until completely smooth. Pour into a wide shallow dish. Heat a non-stick skillet that has been lightly sprayed or oiled over medium high heat. Dip each piece of bread, one by one, into the almond milk mixture. Drain excess almond milk mixture before placing on hot skillet. Cook French toast until just browned on the bottom (a couple of minutes), turn, and brown the other side. Adjust heat to medium, if necessary. It browns best when using a non-stick cooking surface.

Vegan Tofu Tacos:

Ingredients:

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1/2 onion, chopped, or 1 tablespoon onion powder

2 garlic cloves, peeled and crushed, or 1 teaspoon garlic powder

1 small bell pepper, diced (optional)

1 tablespoon vegetable oil

1/2 pound firm tofu, crumbled (about 1 cup)

1 tablespoon chili powder

1 tablespoon nutritional yeast (optional)

1/4 teaspoon each: cumin and dried oregano

1 tablespoon soy sauce

1/4 cup tomato sauce

6 corn tortillas

garnish: lettuce, onions, tomatoes, salsa, and avocado, if desired

Instructions:

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Sauté the onion, garlic, and bell pepper in oil for 2 to 3 minutes, then add the tofu, chili powder, yeast, cumin, oregano, and soy sauce. Cook for 3 minutes, then add the tomato sauce and simmer over low heat until the mixture is fairly dry.

Heat the tortillas in a heavy, ungreased skillet, turning each from side to side until soft and pliable. Place a small amount of the tofu mixture in the center of each tortilla, fold in half, and garnish, if desired.

Double Chocolate Fudge Cookies:

INGREDIENTS:

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1/2 cup oil (canola, corn oil, whatever you have)

2 cups sugar

2 teaspoons vanilla (USE REAL VANILLA)

1 tablespoon + 1 teaspoon whole flax seeds

OR 2 Tbs. fresh flax seed meal

1/2 cup almond milk, soy milk or rice milk

2 cups ww pastry flour or white all purpose flour

3/4 cup dutch processed cocoa powder (unsweetend cocoa powder - Hersheys Special Dark Cocoa Powder is cheap, vegan and GOOOOOD!!!)

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups vegan chocolate chips

INSTRUCTIONS:

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Preheat oven to 350 F.

If using whole flax seeds, grind the flax seeds on high in a blender until they become a powder. Many blenders aren't strong enough to do this, which is why I just use the ground flax seed...

Add soymilk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a seperate large bowl blend together with hand mixer, the oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again. It'ss be oooey-gooey and dark and chocolatey - your kids will LOVE mixing it!!!

Roll dough into 1 inch balls and flatten into a fat disc that's about 1 to 1 1/2 inches in diameter. (Thicker = more chewy) Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

Answer 6

well, Thr r many recipes dear.........however.....here r some good sites.......

www.ndtvcooks.com this has Indian recipes......

http://allrecipes.com/Recipes/Everyday-C...

http://vegweb.com/

http://www.webvalue.net/recipes/

Hope this is of ur help:)