Vegetarian or vegan?

Question

What is your favourite vegetarian or vegan meal?

Can you say how it's made also, if you know how.

Answer 1

I am a vegetarian and my fav meal is my very special veggie burgers!!

all i do is use all the vegies left in the fridge at the end of the week, soy and linseed bread (processed into breadcrumbs) and some basil and oregano. steam the vegies and place all in a processor and combine thouroghly until a good consistency is made. at the last minute add an egg, mix, and pake into patties.

then all you have to do is cook the patties in a medium-high pan until golden brown (about 2-3 mins perside) then serve in a bun with tomato relish, fresh rocket and wholegrain mustard if you want.

Yummo!! i love this and it is relatively quick, and very easy to prepare!! plus it is very healthy

p.s. dont eat mars brand chocolate products now if you are vego or vegan as they now use a chemical from calves stomachs in thier chocolate. check out the website link for more info.. http://vegetarian.about.com/b/a/256632.h...

Answer 2

Vegan: Cream of Broccoli Soup

2 boxes of vegetable broth

1 big onion, diced

3 cloves of garlic

3 tablespoons of olive oil

1 teaspoon of red chili flakes

Sautee the onions in the oil, and add the chili flakes also. Lower heat and add the garlic (do not burn it) and sautee till it is opaque looking. Then add the broth and increase heat till it boils. Then add:

1 bad of redskin potatoes, diced in big chunks

When it begins to boil the potatoes, lower heat to a simmer. After about 10-15 minutes and the potatoes are just starting to get soft, add:

2 broccoli crowns (cut the flowerettes off the broccoli stalks, or just buy two bags of broccoli flowerettes).

Simmer for 15 minutes (broccoli and potates should both be soft, but not mush!).

Meanwhile, puree in a blender, 2 cups of raw cashew (pieces are the cheapest) with enough water/ricemilk/soymilk to cover the nuts. Blend for 2 minutes till smooth (add more liquid if the blender doesn't move the cashews anymore. wanted it thick, but not so thick!).

Depending on how chunky you like your soup, blend some of the soup up in the blender (transfer the cashew cream to another container). I blend half of it, and then take a potato masher to the rest (big chunks are still left behind with the masher). When the soup is blended to what you like, add the cashew cream to make it cream of broccoli soup. Salt and pepper to taste, and then add 3 tablespoon thyme, and 1 tablespoon of basil. Stir and let sit 5 minutes to cool down enough and to let the spices mingle.

Yum with any other vegetable too! Cashew cream in tomato sauce is really good too.

Answer 3

Vegetarian Biryani:

Ingredients:

For the Vegetable Biryani

2 pounds basmati rice

1 teaspoon saffron threads

2 tablespoons hot water

1 cup Biryani Sauce Base (see related recipe)

5 cups assorted vegetables, such as carrots, green beans, cauliflower, peeled Yukon Gold potatoes, peeled sweet potatoes, peas and turnips, cut into bite-size cubes or sticks, blanched (see note below)

1 1-inch piece ginger root, cut into very thin strips (julienne)

4 Thai green chili peppers, stemmed, seeded and slit

2 medium tomatoes, cut into 1/2-inch slices

3/4 cup finely chopped cilantro leaves

2 tablespoons finely chopped mint

4 quarts water

1 tablespoon salt

2 tablespoons canola oil

For the Indian-style bouquet garni

1 cinnamon stick

4 whole cloves

3 cardamom pods

2 bay leaves

Directions:

Rinse the rice well and soak in cold water to cover for 1 hour, then drain and rinse. Set aside.

In a small cup, soak the saffron in the hot water; set aside.

Position a rack in the lower third of the oven, removing the other racks; preheat to 350 degrees.

In a large Dutch oven over medium-high heat, heat the Biryani Sauce Base for 1 minute. Add the blanched vegetables and cook them in the sauce for about 5 minutes, or until they are crisp-tender. Remove the pot from the heat; cover the vegetables with the ginger, Thai green chili peppers, tomatoes, 1/4 cup of the cilantro and the mint. Set aside.

To form an Indian-style bouquet garni, wrap the cinnamon stick, cloves, cardamom pods and bay leaves in a small piece of cheesecloth and secure the bundle with kitchen twine.

In a large stockpot over high heat, combine the water, salt, bouquet garni and oil. Bring to a boil, then add the rice and cook for about 7 minutes; the rice will still have a slight crunch. Drain it in a colander, then spread two-thirds of the rice over the vegetables in the Dutch oven. Sprinkle the reserved saffron water over the rice, then top with the remaining rice. Place a clean wet cloth (it will stain) or several layers of wet cheesecloth directly atop the food, covering it, and place a tight lid on the Dutch oven. Transfer to the oven and bake for about 25 minutes, until the moisture has evaporated and the rice is aromatic.

Remove the biryani from the oven and discard the Indian-style bouquet garni. Stir to mix well. Garnish with the remaining 1/2 cup of cilantro. Serve hot.

To blanch vegetables:

Have ready a bowl of ice water. Bring a large pot of lightly salted water to a boil over high heat. Add the vegetables in batches and cook for 30 seconds, then use a slotted spoon to transfer to the ice water bath to stop their cooking. Blot the vegetables dry on paper towels.

Answer 4

This is my favourite:

Potato-Cheese Pillow Casserole

Frozen shredded hash browns are combined with cream of potato soup, sour cream, French onion dip, & cheddar cheese, topped with cornflakes.

  Ingredients:

20 oz pkg frozen shredded hash-brown potatoes, thawed

2 sticks butter, divided

1 can cream of potato soup

8 oz sour cream

8 oz french onion sour cream dip

12 oz finely shredded cheddar cheese

3-4 cups corn flakes, coarsely crushed

Method

Preheat oven to 350 degrees. Defrost shredded potatoes in a large bowl. Melt one stick butter, mix into potatoes. Stir in cream of potato soup (do not add any water), sour cream, French onion dip, and cheese; stir well. Spread in a lightly greased 3-qt (9x13") rectangular baking dish. Set aside. In a medium bowl, add 1 stick melted butter to the crushed corn flakes, stirring until all flakes are coated. Sprinkle Corn Flakes on top of potato mixture to completely cover. Bake at 350 for 45 minutes, or until topping is lightly browned and mixture is just bubbling at edges.

Optional: 1 tsp Mrs. Dash Table Blend 1 tsp chicken boullion granules The following products may be substituted: light butter, light sour cream, low-fat cheddar cheese. For a heartier dish one of the following may be added to the potato mixture: 1 cup diced cooked ham 1 cup shredded cooked chicken 1 cup crumbled cooked bacon

Number of servings: 8-10

Answer 5

fillet minion.

Answer 6

Kimchi, rice, Gimbap.

Sometimes Gimbap contains meat but there is always a vegetarian option on offer.

Answer 7

red and yellow bell peppers stuffend with a mixture of. millet, onions, red beans, corn, coriander, cumin, diced tomatoes, a little tomato sauce and topped with tomato sauce and baked in the oven for 1/2 hour

Answer 8

hahahahah steve lol i love that dish :]

same *** steve j.k

Idk i dont have one

Answer 9

one slice of letuce and two peanuts.........wash one lettuce leaf, dry and set on plate , take two peanuts from packet and set on the lettuce leaf..its quite easy once you get the hang of it..