What should I have for my vegetarian dinner?

Question

I want to cook a nice dinner for four people. Vegetarian and easy. I must stress easy.

I'm not a good cook, and I wanna make something with as few ingredients and effort as possible - but something which tastes great.

Any ideas?

Answer 1

Grilled vege paninis and a side of macaroni salad... or

Pasta.. Try this recipe Serves 8

Vege Spaghetti

INGREDIENTS (Nutrition)

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.

Answer 2

easy and crowd pleaser i would go with veggie lasagna....

seems like meat eaters and vegs alike like this dish

just make like you'd make lasagna (noodles, cheese, sauce) but for the meat layer use veggies... spinach is key, but you can also add other stuff... maybe some garlic, shredded carrots, finely chopped broccoli, peppers, onions, etc.  you can buy this stuff frozen or fresh so whatever is easier for you.  

Answer 3

You could buy a delicious Tofurky brand roast at your health food or (sometimes) supermarket. It comes in a box with all the fixings and it's a vegan versian of a turkey feast. They are really excellent. All you need to do is maybe roast some veggies along with the Tofurky and maybe cook some rice if you like. Buy a can of cranberry sauce and voila! A meal fit for a (veggie) king!

Check it out at:

http://www.tofurky.com/products/tofurkyf...

Answer 4

plain rice and mix pulses an easy to make, and pure veg dinner

Answer 5

You could either oven roast or grill some vegtables both are easy.  I usually oven roast with the skins on potatos with olive oil, fresh garlic, onion and rosemary.  Oven roasted tomatos are awesome as well.  If it were me I would oven roast some tomatos, zuchinni, squash, with some olive oil, rosemary and salt.  And then fix a rice dish on the side.  

Answer 6

http://vegweb.com/index.php?topic=5911.0

These were almost TOO easy! I made them last night and they were a big hit! I recommend mashing the beans up a bit while they are simmering in the taco seasoning, it makes them easier to spread on the taco shell.

My boyfriend made his into a burrito, and I made mine as tacos. Store bought pico de gallo is a good topping, with sour cream( we use tofutti better than sour cream), avocados and lettuce. Throw some rice on the side and you have a meal =)

edit:

YUM! I might have to make JD's pasta puttanesca tonight. that looks good!

Answer 7

A nice big pot of vegetarian stew!!!  There are so many great veggie soup options.  I make soup ALL the time.  Some of my favorites....you can always throw in a little cooking wine for flavor too....

1) Split Pea (split peas, onion, carrot, garlic, spices, broth)

2) Black Bean (black beans, jalepeno, green pepper, onion, garlic, broth)

3) Minestrone (whole wheat pastas, carrot, peas, broccoli, green beans, onion, garlic, tomatoes ...anything you want!  and Broth)

4) Veggie Chili (bunch of different beans, chili powder, onion, garlic, cumin, other veggies....)

5) French Onion Soup (Onions, garlic, brandy, wine, broth)

6) Potato and Leek (potatoes, soy milk, leeks, celery, rosemary, broth, onion,)

7) Just Veggie (any veggies you want and broth)

Just serve up a big bowl of soup with some whole grain rolls/ bread  ( you could even make your own bread!)

PS:  I always blend 1/4 of the soup in a blender and then mix it back in...it thickens soup and gives it good flavor (make sure it is cooled before blending or it will be a big mess!!!)

Answer 8

Lots of ingredients, but easy!

Pasta Puttanesca with Summer Squash

1/4 cup olive oil

2/3 cup chopped onion

1 1/2 Tbs. chopped garlic

2 cups canned crushed tomatoes

1/3 cup chopped black olives

2 1/2 Tbs. chopped capers

1/2 cup diced zucchini

1/2 cup diced yellow squash

2 Tbs. chopped fresh basil

1 Tbs. chopped fresh parsley

Salt and pepper, to taste

1 lb. gluten-free spaghetti

Heat olive oil in pot.  Add onion, saute until softened, 5-7 minutes.  Add garlic;  cook for additional 2 minutes.  Add crushed tomatoes, olives, and capers;  cook for 15 minutes.  Add zucchini and squash;  cook 7 minutes or until squash is tender .  Add herbs and season to taste.

Cook pasta, drain;  toss with sauce.

Answer 9

Bit of olive oil and garlic heated in a skillet, add in whatever veggies you like, prepare some al dente pasta, when veggies are done add drained pasta right to the pan, toss and heat through.  If you eat cheese, put some shredded in the mix.

Answer 10

veggie burgers

Answer 11

Pasta with a side salad or baked potato with a side salad. Chili with a side salad.

Answer 12

You can use whatever vegetables you like, but this one I think is pretty easy.

Pasta Primavera

3 carrots, peeled and cut into thin strips

2 medium zucchini or 1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian seasoning

1 pound farfalle (bowtie pasta)

2 Tablespoons minced garlic

15 cherry tomatoes, halved

1/2 cup grated Parmesan

Preheat the oven to 450 degrees F.

In a very large bowl toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer the vegetable mixture to 2 heavy large baking sheets and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes, or to package directions. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Answer 13

Really-really easy would be frozen vegetable lasagna, which is yummy. Garlic bread and wax beans on the side and maybe fried breaded mushrooms (which you can also find frozen).

If you feel too much like a cheat with a meal like that, you can whip up a fancy dessert for afters.