What's your favorite vegetarian dish?

Question

Please give the recipe of your dish if you know it. Thanks!

Answer 1

I tried j*p Chae at a Korean restaurant and really liked it. It's noodles and vegetables.

Here's a recipie I found online for it:

j*p Chae Korean Glass Noodles

1/2 pound dried Korean sweet potato noodles

2 1/2 teaspoons sesame oil, divided

1 tablespoon cooking oil

3/4 cup thinly sliced onions

2 carrots, cut into matchsticks

2 cloves garlic, finely minced

3 stalks scallions, cut into 1″ lengths

1/2 cup mushrooms, thinly sliced (shitake, wood ear)

1/2 lb spinach, washed well and drained

2 tablespoons soy sauce

2 teaspoons sugar

1 tablespoon sesame seeds

Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.

In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking. Fry onions and carrots, until just softened, about 1 minute. Add the garlic, scallions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.

*rehydrate your mushrooms if you are using dried

Answer 2

spageti (i dont think you ned a recipe. lol)

veggie burgers (morning star)

salad (i like lettuce, carrots, pea pods, brocoli, goldfish crackers (sorry if thats weird), and italian dressing.)

: )

Answer 3

coconut curry vegetables with tofu

or

vegetarian chili

mmmmm =)

Answer 4

A big pot of Great Northern beans, salt, pepper and water.  Soak and simmer til tender.

Answer 5

tofu lasagna

sorry no recipe but My sister make a wonderful vegetable tofu lasagna and 1000 + other recipes with a non - dairy cheese from cashews and tofu cottage cheese and even a non - dairy Parmesan cheese from flax and sesame seeds sorry I'm not the cook.

Tofu Cottage cheese

1 pace water pack tofu

1 tsp onion powder

1 cup tofu mayo *see below

crumble tofu to texture of small curd cottage cheese

mix rest together and chill serve cold or use in recipes calling for cottage cheese.

tofu mayo

1 pack mori-nu  tofu

4 tab lemon juice

1 tsp onion powder

1/2 tsp garlic powder or less

puree till smooth

tofu mayo

make a tofu sour cream or mayo and stir in it is wonderful cold and similar to cottage cheese for recipes.

Answer 6

I LOVE baked spaghetti pie.

15oz part skim ricotta

1/2 cup mozzarella

1 jar newmans own marinara sauce (26oz)

1/2 lb of spaghetti

3/4 cup of parmesan

boil spaghetti as directed on package; drain.  Mix together the ricotta and parmesan until well blended, add cooked spaghetti to cheese mixture, stir until well coated.  Transfer into a glass pie plated sprayed with olive oil.  Pour marinara over pie and sprinkle mozzarella over top.  Bake at 350 for 25 minutes, let stand for 10 minutes to thicken, cut into wedges and serve.  Goes great with a simple garden salad.

Answer 7

I absolutly love lentil soup!

Lentil Soup:

1 medium onion diced

1-2 celery sticks sliced

2 carrots sliced

2 garlic cloves minced

3 tbls tomatoe paste

4 cups green lentils

9 cups veg. broth

1/2 c barley

oregeno

basil

s&p

olive oil

    In a medium pot saute the first four ingredients,oregeno,basil s&p for 5-7 min in olive oil. Add the the tomato paste. Then add the lentils and veg. broth. Bring it to a boil then keep on a med/low until lentils are cooked. then add the barely for about 7 mins.

And there you go!

Enjoy~

Answer 8

The Best Breakfast Scramble Ever! -

Ingredients (use vegan versions):

    Cheez sauce:

    1/2 cup flour

    1/2 cup nutritional yeast

    1 teaspoon garlic powder

    2 cups water

    1 teaspoon yellow mustard

    4 tablespoons or less of vegan margarine

    Stir fry:

    1/2 onion

    1/2 green pepper

    1 tub drained and crumbled extra firm tofu (not silken style)

    cooking oil

    turmeric (optional)

    salt and pepper to taste

Directions:

Make Cheez Sauce:

Mix first 3 ingredients together in sauce pan. Add H2O and mix thoroughly. Heat on Med until thick and bubbly. Remove from heat and add mustard and margarine (I like Earth Balance). Set aside.  *I got the recipe for this sauce from this site (cheesy enchiladas)*

Stir Fry:

Saute up some onion, and green pepper in oil.  When they are good and soft, move them to the sides of the pan and form an empty circle in the middle for your tofu. Add more oil to the middle of the pan, then add your drained, crumbled tofu (don't use silken, use extra firm). When it starts to get golden, mix in the peppers and onion and keep frying.  You can add some turmeric for color if you like.

When it looks like you could eat it, add the nutritional yeast sauce and mix it all in to coat until that becomes golden brown too. I saute this for another couple of minutes.  You might not need all of the sauce. I save the leftovers for pizza or nachos.

Add salt and pepper to taste.

Serves: 3-4, Preparation time: 20 minutes

Great with toast, bagels, or burritos, hash browns, pancakes, tempeh bacon, or by itself!

http://vegweb.com/index.php?topic=14074....

I really like pasta with potatoes, avocados, vegetables and nutritional yeast cheese sauce, with a side of roti or naan bread.

Something like:

http://vegweb.com/index.php?topic=16227....

But with a different type of pasta, potatoes, avocados, and other vegetables.  

Answer 9

Palak Paneer is my favorite.

If you want to know about more indian veg dishes visit here-

http://indian-veg-food.blogspot.com

Answer 10

I love to grill zucchini and eggplant (with salt on it) on my George Foreman grill.  Then, I lay the slices on a toasted focaccia or multi-grain sandwhich roll and drizzle with good olive oil.  Salt and Pepper.  Slice tomatoes and tear basil leaves and sprinkle them on top.

Reduce Balsamic Vinegar by 1/2 on a medium simmer and chill it for about 30 minutes.  Drizzle the sandwich with the Balsamic reduction.

For added bonus:  slice FRESH MOZZARELLA and put a couple pieces melted lightly on the sandwich.  MMMMMMMM!