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11
Easy Vegetarian Recipes?
ByI’ve just went vegetarian last month and I’m kind of running out of ideas for breakfast,lunch and dinner.I was wondering if anyone has some easy recipes for breakfast,lunch,and dinner.
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Here are some of my favorite:
Black-Bean Soup
3 Tbsp. olive oil
2 shallots, diced
2 celery stalks, minced
1 carrot, minced
3 garlic cloves, minced
1 tsp. cumin seeds
3 cups black beans (soaked overnight in water)
6 cups water
1 jalapeño pepper
2 bay leaves
Salt, to taste
Pepper, to taste
In a large stockpot, heat the oil over medium heat.
Add the shallots, celery, and carrot and cook until tender and fragrant, about 15 minutes.
Add the garlic and sauté for 2 minutes more, then add the cumin and stir for 1 minute.
Add the beans and the water.
Make several lengthwise slits in the jalapeño and add it to the soup along with the bay leaves.
Bring to a boil, then reduce the heat and let simmer for about 1 1/2 hours until the beans are tender and falling apart. As the beans cook, add more water if necessary to keep them from getting dry.
Season with the salt and pepper and serve.
Creamy Rice-and-Spinach Casserole
Several garlic cloves, minced
1 medium-to-large onion, chopped
3-4 Tbsp. olive oil
3-4 Tbsp. flour
2 cups plain soy milk
1 cup vegetable broth
Salt and pepper, to taste
1 10-oz. pkg. frozen chopped spinach, thawed and drained
4 cups cooked brown rice
In a large pot, sauté the garlic and onion in the oil until softened.
Sprinkle with the flour and stir until pasty.
Add the soy milk and the broth and cook, stirring frequently, at a low boil until thickened.
Season with the salt and pepper and remove from the heat.
Stir in the spinach and add just enough rice so that the mixture is still creamy. Bake in a greased 9×13-inch pan at 350°F for about 30 minutes, until bubbly.
Variation: Cooked pasta can be used instead of the rice
Stuffed French-Bread Pizza
1 2-foot-long French-bread loaf
1 Tbsp. extra-virgin olive oil
1 pkg. Tofurky Vegan Italian sausage, crumbled
1/2 pkg. veggie pepperoni, chopped
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large garlic cloves, chopped
1 pkg. frozen spinach, thawed, squeezed dry, and chopped
Salt and pepper, to taste
1 tub Tofutti plain cream cheese
1 block Italian-style seasoned tofu, crumbled
1/2 cup grated vegan parmesan
1 block vegan mozzarella, grated
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
Preheat the oven to 425°F.
Split the bread lengthwise, hollow each piece out, and cut in half horizontally, making 4 shells for the pizzas.
Heat the olive oil in a skillet over a medium-to-high flame and brown the Tofurky sausage and the veggie pepperoni.
Add the red bell pepper, onion, and garlic. Cook for 3 minutes and then add the spinach.
Remove from the heat, season with the salt and pepper, and transfer to a bowl.
Combine with the Tofutti cream cheese, the seasoned tofu, and the vegan parmesan and mix thoroughly.
Spread the mixture into the bread shells.
Top each pizza with the vegan mozzarella. Place on a cookie sheet and bake for 10 to 12 minutes, or until the “cheese” melts and the bread is super-crisp.
Remove from the oven. Top with the oregano and the hot pepper flakes and serve.
Lentil Vegetable Soup
1-2 stalks celery
3 carrots
1 large onion
3-4 cloves garlic
1 Tbsp. olive oil
3 bay leaves
7-8 cups water
1 Tbsp. Italian herb mix
1 1/2-2 cups green lentils
3 red potatoes (optional)
1 bunch spinach (optional)
1 tsp. salt
3 Tbsp. red wine vinegar
Chop the celery, carrots, onion, and garlic.
Heat the oil in a large soup pot and add the vegetables and bay leaves. Cook on medium heat until the vegetables are soft, then add the water, herbs, and lentils. Cook over medium to high heat for 45 minutes, adding more water as needed (2 or more cups will evaporate during cooking).
Chop the potatoes into small cubes, if using. Add them to the soup and cook until soft, about 10 to 12 minutes. Add the spinach leaves, if using, and cook for about 2 more minutes, just long enough to wilt the leaves.
Remove from the heat.
Stir in the red wine vinegar and leave covered until ready to serve.
Vegan French Toast
1 cup soy milk
2 Tbsp. flour
1 Tbsp. nutritional yeast flakes
1 tsp. sugar or sweetener of your choice
1 tsp. vanilla
1/2 tsp. salt
Pinch nutmeg
6 slices whole wheat bread
Mix all the ingredients (except the bread slices) in a shallow bowl. Dip the bread slices into the soy-milk mixture and cook, either on a nonstick griddle until browned on both sides or on a greased cookie sheet in a 400°F oven until golden on both
Fried ‘Chicken,’ Silverstein-Style
1 tsp. salt
1/2 tsp. onion powder
1 tsp. pepper
1 tsp. garlic powder
2 cups unbleached white flour
4 Tbsp. nutritional yeast (optional)
3 Tbsp. yellow mustard
1/2 cup water
2 Tbsp. baking powder
1 lb. mock chicken (try Morningstar Farms Meal Starters Chik’n Strips*, Lightlife Smart Menu Chick’n Strips*, or Worthington Chic-Ketts**)
3 1/2 cups vegetable oil
Mix together the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl.
In a separate bowl, dilute the mustard with the water.
Add 1/3 cup of the flour mixture to the mustard mixture and stir. Add the baking powder to the dry flour mixture and mix.
Dip chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust.”
Fry the chunks in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.
Makes 4 servings
*Available at any grocery store or Wal-Mart.
**Available at health-food stores.
Hiya,
A few ideas for you…
Breakfast-
Crumpets with a little butter, marmite (if you love it!-full of vitamins) grilled with a little cheese.
Fruit salad.
Banana with yoghurt.
Oaty cereal with yoghurt/milk and dried fruit.
Veggie sausage sandwich with red onion and balsamic vinegar jam (yeah, yeah, sounds dodgy- but it’s wonderful!)
Balsamic vinegar and red onion jam…
1 tin chopped tomatoes (or equivalent weight in fresh toms-skin peeled off by dunking them in boiling water)
2 tablespoon Soft dark sugar
1 tablespoon balsamic vinegar
1 finely sliced red onion
Small clove of garlic
Finely chopped fresh (or dried) herbs
Put the tomatoes in a pan and bring to simmering slightly.
Fry the onion and garlic in a little oil.
Add the garlic and onions to the tomatoes.
Then add herbs, balsamic vinegar and the sugar.
Simmer for about 20 minutes or until reduced and thick (but not too gloopy!)
Cool and serve
Lunch-
Sandwiches… cheese salad (pickled beetroot, lettuce, cheese and mayo), egg mayo, peanut butter.
Jacket potato with cottage cheese, sweet corn, salad, cheese & beans, vegetarian chilli con carnie, egg mayo… If you eat fish – Tuna & sweet corn in mayo, prawns in seafood sauce (or mayo).
Dinner-
Vegetarian cottage pie (see below),
Homemade pasta sauce with pasta (practically the same recipe as the onion/balsamic vinegar jam – just add more vegetables like mushrooms, peppers etc. and take away the sugar), this works really well with the ‘already filled’ pasta.
Vegetarian stir-fry – lots of veggies plus noodles and a Chinese sauce.
Vegetarian cottage pie…
Packet of veggie mince (frozen or chilled)
1 Onion
Clove of garlic
Mushrooms
Veggie Stock cube
Veggie Gravy
2 tins of chopped tomatoes
2 teaspoon worster sauce
Dry/fresh chopped herbs
1 Grated carrot
Hand full, Peas
Lightly fry the mince in oil & place in a big saucepan with tomatoes worster sauce, herbs.
Fry the onion with garlic, until slightly golden & add to the sauce mix.
Fry the mushrooms in a little butter or oil, then add to the sauce mix.
Make up some gravy (about 750mls), not too thick and add to the sauce.
Add the grated carrot and peas.
Leave to simmer until it begins to thicken a little, if it takes too long or just isn’t thickening add a crumbled stock cube to the sauce.
For the topping…
A few large potatoes (for mash)
Butter or oil
Milk
Cheese
Seasoning
Boil the potatoes until mashable (!) and mash whilst adding butter/milk until your heart content!
Place the sauce into an oven dish and top with the mash… the best way to do this is plop a blob of mash in the middle and work it outwards!
Sprinkle some cheese on the top if desired and stick it in the oven for 20/25 mins on a medium/high heat.
I really do hope that made some sense – I was working from memory! If not and you want a more detailed explanation of any recipe, please email me.
Things like sos-mix and variations on that are also a great thing to use, as well as vegetarian alternative to meat (like veggie mince, quorn pieces, etc.) work great in many recipes for non-Vegetarians.
Good luck with your cooking! And remember – just experiment, just because a recipe says you have to add something doesn’t mean you HAVE to!
Take care,
x
P.S The Vegetarian Society have a few recipes on their site if you haven’t checked it out yet… http://www.vegsoc.org/cordonvert/recipes…
Enjoy the wholesome goodness of some carrot soup:
2 tablespoons olive oil
2 pounds wholesome carrots, peeled, sliced
1 large onion, finely chopped
6 garlic cloves, peeled
5 whole cloves
4 cups (about) canned vegetable broth or water
1 tablespoon fresh lemon juice
Pinch of sugar
1/4 cup chilled whipping cream
Chopped fresh parsley
PreparationHeat oil in heavy large saucepan over medium heat. Add wholesome carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk cream in medium bowl just until slightly thickened, about 10 seconds.
Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley
Wow i just answered this same question! lol
Go to peta.com or peta2.com for ideas…
One of my favorites in the enchilada bake!
*Enchilada Bake*
1 12-oz. bag Morningstar Farms or other Vegan burger crumbles
1 pakcet taco seasoning
2 tablespoons vegetable oil
1/2 cup minced scallions
2 tablespoons all-purpose flour
1 cup vegetable stock
2 cans pinto beans, drained
2 cans enchilada sauce
12 corn tortillas
1 bag shredded cheddar soy cheese
1 4.5-oz. can diced green chiles
1 bag Fritos, crushed
In a bowl, mix the burger crumbles with the taco seasoning and toss to coat. Set aside.
Heat the oil in a skillet over medium heat. Add the scallions and cook about 3 minutes or until softened. Stir in the flour and cook 1 minute. Add the stock and cook, stirring, to achieve a smooth consistency, about 1 minute. Add the pinto beans and
Preheat the oven to 375 F.
Spray a 9” x 13” baking pan with oil. Cover the bottom of the pan with a layer of enchilada sauce. Layer in 4 corn tortillas and all of the pinto bean mixture. Follow with part of the soy cheese and green chilies, more enchilada sauce, and 4 more tortillas
[yummy]
XD
There must be so many receipes in any web page (related to food, of course).
But, you are wasting your oportunity to taste the delicious meat flavor (and the energy and nutrients the meat has for you).
Try this website. loads of easy vegetarian recipes. http://www.simply-vegetarian-recipes.com
Just eat baby carrots raw.
cooks.com
Remember, start eating meat again when your hair starts falling out.