What are some good vegetarian recipes?

Question

I'm currently in high school and I'm trying to become a vegetarian. The problem is, my dad isn't one and so I'm going to have to make food for myself so I as wondering if anyone has some good vegetarian recipes. Also I was wondering what I could bring to school to eat for lunch that's vegetarian because I usually eat like a turkey sandwich. Thanks for your help.

Answer 1

I make sandwiches for work with Tofurkey (faux turkey deli slices) lettuce, tofurkey, maybe cheese (Cabot Cheese has no animal enzymes or rennet) or avocado, lettuce, and tomato.  You can use sliced or wrap bread.  

Tofu chili is also easy to make, pretty much the same way as regular chili; just substitute tofu for the meat.  If you freeze the tofu first, it has sort of a crumbly texture.  After thawing it, I like to saute the tofu first before adding the rest of the chili ingredients.  I haven't found a recipe that calls for enough chili powder, so you have to season it to your taste.  You can freeze this in small serving-size containers, and it travels well.  Even my non-veg friends like it.

Good old PBJ and a piece of fruit makes a good lunch when you're in a hurry.

I congratulate you on trying out vegetarian foods.  The more you explore your options, the more you learn.  That's the way it's been for me, and now I'm almost vegan.

Answer 2

Here are a few recipes I have made for my friends and they really loved them...........

BAKED TOFU SPINACH WRAPS

INGREDIENTS...............

2 (10 inch) whole wheat tortillas

1 (7.5 ounce) package hickory flavor baked tofu

1/2 cup shredded sharp Cheddar cheese

1 cup fresh baby spinach

1 tablespoon Ranch dressing

1 tablespoon grated Parmesan cheese, or to taste

DIRECTIONS

Place the tortillas side by side on a paper plate. Slice tofu, and place slices down the center of each tortilla. Sprinkle cheese over the tofu. Cover with a damp paper towel, and heat in the microwave for about 45 seconds, or until cheese is melted.

Pile some spinach onto each tortilla, and pour on some Ranch dressing. Sprinkle with Parmesan cheese, roll tortillas around the filling, and eat.

VEGETARIAN SPAGHETTI

INGREDIENTS..............

1 pound uncooked spaghetti

1 cup broccoli florets

1 (15 ounce) can whole kernel corn, drained

1 cup fresh sliced mushrooms

1 cup sliced carrots

2 (8 ounce) cans tomato sauce

DIRECTIONS

Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.

Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.

TOFU STIR-FRY

INGREDIENTS...............

1/4 cup vegetable oil for frying

1/4 cup cornstarch

1 (16 ounce) package firm tofu, drained and cut into strips

2 tablespoons soy sauce

1/2 cup orange juice

1/4 cup warm water

1 tablespoon sugar

1 teaspoon chili paste

1 teaspoon cornstarch

1 tablespoon vegetable oil

2 carrots, sliced

DIRECTIONS

Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.

In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.

Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.

VEGETARIAN JAMBALAYA

INGREDIENTS............

1 medium onion, finely chopped

1 cup chopped celery

1 cup chopped green pepper

1 cup sliced fresh mushrooms

2 garlic cloves, minced

1 teaspoon olive oil

3 cups chopped fresh tomatoes

2 cups water

1 cup uncooked long grain rice

2 tablespoons reduced-sodium soy sauce

1 tablespoon minced fresh parsley

1/4 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon chili powder

1/8 teaspoon pepper

6 tablespoons reduced fat sour cream

DIRECTIONS

In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms and garlic in oil until tender. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.

Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.

VEGETARIAN CASSEROLE

INGREDIENTS............

1 eggplant, thinly sliced

1 tablespoon olive oil

1 large zucchini, thinly sliced

2 potatoes, thinly sliced

1 onion, sliced

1 clove garlic, chopped

1 tablespoon white vinegar

1 (14.5 ounce) can whole peeled tomatoes, chopped

1/2 (14.5 ounce) can lentils, drained, juice reserved

1 teaspoon dried oregano

2 tablespoons chopped fresh parsley

salt and pepper to taste

1 cup crumbled feta cheese

  

1 1/2 tablespoons butter

2 tablespoons all-purpose flour

1 1/4 cups milk

black pepper to taste

1 pinch ground nutmeg

1 egg, beaten

1/4 cup grated Parmesan cheese

DIRECTIONS

Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.

Preheat oven to 375 degrees F (190 degrees C).

Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.

Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.

In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

Cover and bake in preheated oven for 25 minutes.

Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes,  

Answer 3

vegetariam noodles

you take the regular top ramen noodles AND COOK THEM WITHOUT the paket of meat

then u add vegetables, spice, etc.

u put in watever u want

it tastes great

Answer 4

vegetable soup

Answer 5

Here's a website with loads of vegetarian recipes: http://www.vegan-food.net/ Even though it says vegan it has both vegetarian and vegan recipes.

There are many sandwich alternatives to turkey sandwiches. You could try the plain lettuce, tomato and cucumber sandwich with dressing. Or if your planning to eat cheese, then you could have a vegemite and cheese sandwich...or a peanut butter and banana sandwich. For a snack at school you could take crackers and hummus, or have cheese on crackers with tomato relish...yum! and looking back at the basics, fruit is a very good snack. You could eat it whole or prepare a fruit salad the night before and then take it to school the next day. You can buy vegetarian-friendly museli bars at a general food store and depending on what onces you buy, they can be really tasty. Mixed nuts are good for a snack for school, too.

Good Luck!