Vegetarian recipes

Question

what are some good and tasty vegetarian recipes

that you really like

Answer 1

Kind of depends on what you like.  Pick what you have on hand and search http://allrecipes.com/Recipes/Everyday-C...

Answer 2

lasagna

1 (16 oz.) oz pack uncooked lasagna noodles

1 10 oz pack frozen chopped spinach, thawed and drained well

Sauce (combine)

2 28 to 32 oz jar spaghetti sauce (no meat or cheese)

Filling:

1 to 2 pounds medium tofu, drained, but do not squeeze out the water. Put tofu in food processor or blender to mix. You want it about the consistency of cottage cheese so you may need to add some soy milk to thin.

Add the following:

soy milk (as needed--see above)

1 tsp. dried oregano

1 tsp. dried parsley

1/2 tsp. dried basil

1/8 tsp. garlic powder

(or as much spices as you want--taste and decide)

Preheat oven to 350°F.

To assemble lasagna, spread 1 cup of the sauce on bottom of a 9x13" pan. Top with 8 uncooked noodles, then 1 cup of the sauce. Next, spoon 1/2 of the tofu mixture over noodles and top with all of the spinach (if using), add 1 cup of the sauce. Repeat. Press down firmly. Spoon remaining sauce over noodles, making sure noodles are entirely covered. I put the noodles in three rows going down and one row across the top. This makes cutting easy, just put a sharp pancake turner between the rows of noodles and cut. The noodles you lay across the top are too long, just break off about an inch or two of the noodle. I use the extra broken pieces to add to the top layer as there is never enough noodles as for the other two layers.

Bake 40 minutes, covered. Uncover and bake 20 minutes.

A meatless and cheeseless lasagna that even your mother could love.

The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.

Tomato Sauce:

2 Tbs. olive oil

1 cup chopped onion

3 cloves garlic, minced

6 oz. can tomato paste

Three (28-oz.) cans peeled plum tomatoes, chopped with juices reserved

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

1 1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes (optional)

Salt and ground black pepper to taste

Lasagna:

1 Tbs. salt

1 lb. dry uncooked eggless lasagna noodles

2 (16-oz.) packages firm tofu, drained

2 cloves garlic, minced

1/4 cup chopped fresh basil

1/2 cup chopped fresh parsley

Salt and ground black pepper to taste

For the sauce, in large, heavy saucepan, heat oil over medium heat.

Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes.

Add tomato paste and cook, stirring, for 1 minute.

Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour.

Season with salt and pepper.

Meanwhile, bring large pot of water to boil.

When water boils, add salt and noodles.

Cook until al dente, about 12 minutes, stirring occasionally.

Drain, rinse with water and drain again.

Preheat oven to 400 degrees.

Crumble tofu into medium bowl.

Add garlic, basil, parsley, salt and pepper.

Stir until well blended.

To assemble, spoon about 1 cup sauce over bottom of 13- by 9-inch baking dish. Add layer of noodles and top with one-third tofu mixture.

Spoon over about 1 1/2 cups sauce and top with another layer of noodles.

Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles.

Top with remaining tofu mixture and 1 cup sauce.

Cover with foil and bake 30 minutes.

Remove from oven and let stand about 15 minutes before cutting and serving.

Serve with remaining sauce. Makes 12 servings

Answer 3

Get some very ripe plantains (the blacker the better) and roast them in their skins at 350 for about 30 - 45 minutes or until soft. Cool them a bit, remove skin and then mash with some olive oil and salt and pepper.

While that is working, saute some onion and sweet pepper and add one can of cooked black beans, some oregano and ground cumin and a few dashes of hot sauce. Simmer to blend flavors. Add one cup TVP (fake ground beef) and cook until hot. Transfer to a casserole, top with the mashed plantain and bake in the oven at 350 until hot and bubbly, about 30 minutes

Answer 4

So far this are my faves:

Vegan Breaded, Fried, Softly Spiced Tofu

1 (16 ounce) package extra-firm tofu, drained and pressed

1 1/2 cups vegetable broth or stir fry mix

3 tablespoons vegetable oil

1/2 cup all-purpose flour

1 tbsp vegan marinade powder mix

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks.

Place tofu in a pan, and pour broth or stir fry mix that was dissolved in 1 ½ cup water over the top. Simmer for 10 minutes.

In a separate bowl, stir together flour, salt, pepper and marinade powder mix.

Warm oil in a large skillet over medium-high heat.

Let tofu get warm until you can tolerate the heat when you touch it, and squeeze most (but not all) of the liquid from them or just tissue the liquid from it.

Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.)

Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

Vegan Sloppy Joes

• 1/4 tablespoon oil

• 1/4 cup coarsely chopped onion

• 1/2 medium green bell pepper, coarsely chopped

• 3/8 cup water

• 4 ounces can tomato sauce

• 1/4 tbsp chili powder (more to taste)

• ¼ tbsp other available spices (depends on your taste)

• ¼ tbsp black pepper

• 1/2 tablespoon organic sugar

• ¼ tsp crushed garlic

• 3/8 cup dry textured vegetable protein (TVP) beef type

Heat the oil and sauté the onions, pepper and garlic for 5 minutes. Add the remaining ingredients and simmer for 20 minutes. Serve over vegan rolls and breads.

Pipin’ Hot Bakery Whole Wheat Tortillas

½ cup whole wheat flour

¼ tsp salt

¼ tsp baking powder

1 tbsp canola oil

¼ cup water

Combine flour, baking powder and salt.

Stir in the oil and water all at once, using mixer or a fork, and toss quickly.

When dough can be gathered into a soft mass, turn onto floured surface and knead a few times.

Form 2 balls of dough, dredge in flour, and store in a plastic bag to prevent drying until ready to be used.

Flatten first ball of dough into a disk.

Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently.

Place tortilla in ungreased, frying pan that has been preheated to medium-high heat.

Cook 30-40 seconds on one side, turn over with spatula and cook 30-40 seconds on other side., First side should be pale and sprinkled with brown spots and the other side will be blotched.

Serves 2

Crumpets

1 cup flour

1/2 tablespoon baking powder

3/8 teaspoon salt

3/8 teaspoon sugar

3/4 cup water, lukewarm

1/8 ounce compressed yeast

NOTE:- 1/2 tsp dry yeast can be used in place of the compressed yeast; sift it with the dry ingredients.

Sift flour, baking powder, sugar and salt into a large bowl.

Dissolve yeast in water, add to dry ingredients, beat until smooth.

Crumpets can be cooked in a lightly greased frying pan or electric frypan; if using frypan, pre-heat to 260 F.

Lightly grease some egg-rings, put them in pan to heat through.

When hot three-quarters fill the rings with batter.

Allow to cook over a low heat for approximately 10 minutes or until surface is covered with holes.

Remove the rings.

Cover the pan, and cook a further 2 - 3 minutes or until the surface is set. Remove from the pan, cool on a wire rack.

When cold, toast and serve with butter. These may be frozen.