Which is a Popular Vegetarian Dish?

Question

Which is a Popular Vegetarian Dish?

Answer 1

spaghettie with marinara suace

salad hehe

Answer 2

cheese and onion quiche

you already have that recipe

Answer 3

a lot of indian dishes r vegetarian and yummy.. try out those!

Answer 4

there are loads of great vegetarian dishes, for free and easy recipes go to

http://www.vegetariantimes.om

Answer 5

Mixed Salad, margarita pizza, burritos with cheese and refried beans

Answer 6

There are lots of popular veggie dishes.  Here's just a few I can think of:

Vegetable Fried Rice

Crispy Tofu and vegetables

Pad Thai (make sure it's made without shrimp paste)

Channa Masala

Falafel

Dolmas

Hummus

Baba Ganoush

Dal Makhani

Vegetable Biriyani

Spanakopita

Caprese Salad

Eggplant Parmagiana

Potato Salad

Macaroni Salad

Veggie or Cheese Enchiladas/Burritos

Taco Salad (beans instead of meat)

Answer 7

http://www.recipezaar.com/browse/top/169

Answer 8

this will help ya a lot. have fun! =)

http://www.veggie-recipe.com/popular-rec...

http://www.recipezaar.com/browse/top/169

http://www.finestchef.com/vegetarian_rec...

Answer 9

Here are a few of my favorites!!!

Winter Fruit Salad with Lemon Poppyseed Dressing

INGREDIENTS

1/2 cup white sugar

1/2 cup lemon juice

2 teaspoons diced onion

1 teaspoon Dijon-style prepared mustard

1/2 teaspoon salt

2/3 cup vegetable oil

1 tablespoon poppy seeds

1 head romaine lettuce, torn into bite-size pieces

4 ounces shredded Swiss cheese

1 cup cashews

1/4 cup dried cranberries

1 apple - peeled, cored and diced

1 pears - peeled, cored and diced

DIRECTIONS

In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

In a large serving bow combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

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Southern Sweet Potato Casserole:

INGREDIENTS

6 large sweet potatoes

1/2 cup butter

2 cups white sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 tablespoon vanilla extract

salt to taste

DIRECTIONS

Peel the sweet potatoes and cut them into slices.

Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes.

Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

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Pumpkin Casserole:

INGREDIENTS

2 cups pumpkin puree

1 cup evaporated milk

1 cup white sugar

1/2 cup self-rising flour

2 eggs

1 teaspoon vanilla extract

1/2 cup butter

2 pinches ground cinnamon

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.

Bake at 350 degrees F (175 degrees C) for 1 hour.

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Vegetarian Brown Gravy:

INGREDIENTS

1 teaspoon yeast extract spread, e.g. Marmite/Vegemite

1 teaspoon onion powder

1 teaspoon salt

1 1/2 cups hot water

4 tablespoons butter

1/2 cup cold water

2 tablespoons cornstarch

DIRECTIONS

Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.

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Polish Dumplings:

INGREDIENTS

Sauerkraut Filling:

2 tablespoons butter

1/3 cup chopped onion

1 1/2 cups sauerkraut, drained and minced

salt and pepper to taste

  

Potato Filling:

3 tablespoons butter

1/2 cup chopped onion

2 cups cold mashed potatoes

1 teaspoon salt

1 teaspoon white pepper

  

Dough:

3 egg

1 (8 ounce) container sour cream

3 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon baking powder

DIRECTIONS

To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.

For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.

To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.

Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.

Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

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Carmelized Onion and Gorgonzola Pizza:

INGREDIENTS

1/8 cup butter

2 large Vidalia onions, thinly sliced

2 teaspoons sugar

1 (10 ounce) package refrigerated pizza dough

1 pound Gorgonzola cheese, crumbled

DIRECTIONS

In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.

Preheat oven to 425 degrees F (220 degrees C).

Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.

Bake for 10 to 12 minutes, or until done.

Answer 10

baba ganoush...marinated eggplant...mmmmmmmmmmm yummy!

Answer 11

pasta