Do you know vegetarian recipes?

Question

Hi, i am looking for nice HEALTHY, VEGETARIAN recipes. Are there any you have tried and really love? Or just know of some?

Please give as many as you can but please dont give me links to websites. Thankyou.

Answer 1

Buy Thai red or green curry paste (you can find it in most grocery chains), a can of (light) coconut milk, vegetables of your choice, tofu and rice.  Make the rice plain and set aside.  Cube the tofu and combine with curry paste, coconut milk and veggies and bring to boil, stirring often.  I make this like once a week.

Answer 2

This is seven layer Tortilla Pie, my Grandmother cooks it all the time, so good.

Ingredients

    

    *   2 (15 ounce) cans pinto beans, drained and rinsed

    * 1 cup salsa, divided

    * 2 cloves garlic, minced

    * 2 tablespoons chopped fresh cilantro

    * 1 (15 ounce) can black beans, rinsed and drained

    * 1/2 cup chopped tomatoes

    * 7 (8 inch) flour tortillas

    * 2 cups shredded reduced-fat Cheddar cheese

    * 1 cup salsa

    * 1/2 cup sour cream

Directions :)

  

   1.   Preheat oven to 400 degrees F (200 degrees C).

  

   2. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.

  

   3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.

  

   4. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.

  

   5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream. Very tasty <3

But I'm really not sure how to decide whats a "vegetarian recipe", lol, I haven't eaten meat since the day I was born. Well, except when I went to this restaurant, they swore there was no meat, but there was inside it. Ugh. But, I hope you like it!

Answer 3

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

Answer 4

hi !!!!i am a vege myself and u should try these;

quorn pasta bake

pizza square

cheese pastie

cheese wheel

salad wrap(without the meat,just salad)

tomato soup with bread cubes

vege hotdog

Answer 5

homemade coleslaw of sorts... is one of my fave dishes

its basically just the veg grated down, salad veg anyways like lettuce, cucumber carrot etc  i normally add grated cheese too but its still nice without it.  you dont neet mayo or salad cream because the liquids from the veg keep it together and moist.

its nice as a sandwich filler or a side dish.  

my personal fave with it is mashed potato  and with lettuce leaves make a kind of tocco thing.

actually that doesnt sound as good as it is.  im a bit of a dull eater anyways lol

Answer 6

Chilli -

Ingredients - Serves 4

1 Tin (410g) Red Kidney Beans

2 Fresh Chillies (this will make it medium hot, depending on the chilli)

3 Cloves of Garlic

2 small Onions

2 teaspoons Cumin Seed

1½ teaspoons Basil

1 teaspoon Oregano

1 large Green Pepper

1 large Red Pepper

4oz Mushrooms

1 large Carrot

1 Tin (410g) Plum Tomatoes

1½ tablespoons Tomato Purée

2 tablespoons Sunflower Oil

200ml Water

Method

First chop up the onions and set to one side, then heat up 1 tablespoon of the sunflower oil in a heavy bottomed pan until it is smoking and throw in the cumin seed. Cover immediately and turn down the heat. After a couple of seconds the initial explosion of popping seeds will have died down, add the chopped onion and the herbs and stir to mix thoroughly. Wash and dice the carrot, peel if not organic, and add to the pan with the water. Bring to a simmer, cover and allow to cook until the carrot and onion begin to soften. Next liquidise the garlic and the chillies in the other teaspoon of oil and then add to the pan. Meanwhile chop the peppers and, if they need it, the mushrooms, add them to the pan when the carrots begin to soften. Finally liquidise the tomatoes and add to the pan with the purée, stir it all up well, and allow to cook, covered, until all the vegetables have softened and the flavours melded. Season to taste with salt and pepper.

Answer 7

I know you didnt want links but i found a load here

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

Answer 8

Artichoke & Angle Hair Pasta

Ingredients (use vegan versions):

    1 box angle hair pasta

    1 can (15oz) of diced organic fire roasted tomatoes

    1 jar (6oz) capers

    2 jars (8oz) marinated artichoke hearts

    1 can chopped black olives

    3 cloves garlic

    1-2 tablespoons olive oil

    1 bay leaf

    1 tablespoon oregano

Directions:

-Heat olive oil in pan over high heat for 2 minutes.

-Add garlic and sauté for another 2 minutes.

-Add tomatoes, bay leaf, and oregano and let cook for 5 minutes. Stirring occasionally.

-Lower heat to simmer and add capers, artichoke hearts, & black olives

-Let simmer for about 15 minutes

-Add Salt & pepper to taste

-While simmering prepare angel hair pasta following directions on the box.

-Serve sauce over angel hair.

Best Vegan Mac and Cheese

Ingredients (use vegan versions):

    1 1/2 cups of plain soy milk

    1 cup of water

    1/3 cup of tamari or soy sauce

    1 1/2 cup of nutritional yeast

    1 tablespoon paprika

    1 tablespoon garlic powder

    1 tablespoon vegesal or in lack of fancy product, just use salt

    1/4 of a block of firm (not silken) tofu

    1 cup of canola or vegetable oil

    1 1/2 lbs of pasta of your choice preferably macaroni

    a relatively large baking pan (like a brownie pan)

    1 dollop of mustard (optional)

Directions:

Pre-heat oven to 350 degrees Fahrenheit.

Boil water in a big pot for the pasta.

All of the ingredients sans pasta can easily go in a blender liquid and powdered this is by far the easiest way and the only was I do it.

Once pasta is cooked drain I and put it in the baking pan pour the  cheese sauce over the pasta.

Bake until the top of the pasta looks slightly browned and crispy  about 15 minutes    but not too crispy because that is gross.

I honestly do not know the serving information or nutritional content I can tell you it feeds a heck of a lot of people and if you are cooking for yourself it will last about 5 days if you eat it for all three meals of the day.

Serves: a lot, Preparation time: about 8 min.

More recipes:

http://veganpeace.blogspot.com/2007/08/v...

Answer 9

Roasted Red Cabbage & New Potatoes Recipe

Red wine vinegar, port wine, and grenadine lend a sweet and sour flavor to this great combination of cabbage and potatoes. It is roasted on top of the stove in a Dutch oven.

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Ingredients:

    * 4 Tablespoons unsalted butter

    * 1 large Spanish onion, peeled, halved and thinly sliced

    * 2 medium heads red cabbage, shredded

    * 2 cups red wine

    * 1/4 cup ruby port

    * 3 Tablespoons red wine vinegar

    * 2 Tablespoons cassis

    * 1 Tablespoon grenadine

    * Salt and freshly ground pepper

    * Chopped flat leaf parsley

    * 1 pound small new potatoes, parboiled and halved

    * 3 Tablespoons olive oil

    * 1/4 cup chopped flat leaf parsley

Preparation:

Heat butter over medium heat in a large Dutch oven. Add onions and cook until soft. Add cabbage, stir to combine and cook for 5 minutes. Add wine, port, wine vinegar, cassis, and grenadine and season with salt and pepper. Place cover on the pot and cook until cabbage is wilted and very soft, about 1-1/2 hours.

Heat oil in a large saute pan over medium high heat. Add the potatoes and cook until golden brown and just cooked through, season with salt and pepper to taste. Transfer the potatoes to the pot with the cabbage, season with salt and pepper, if needed and fold in the parsley. Serve on a platter.

Yield: 8 servings