Vegetarian Recipes

BeautifulTestimony

Hello Everyone,

I was wondering if anyone has any good & healthy vegetarian recipes that they are willing to share?

HeatherMarie1174

I use this site ALL the time! Most of them are vegan, but you can make them veggie by using real cheese, milk, etc.

http://vegweb.com/

Sarahr73

This is a really good tofu stuffed shells recipe....http://www.cooks.com/rec/view/0,1735,159175-249197,00.html

kittyloo123

i just found the "taco stuffers" in the meatless section. Crumbled taco "meat". Put it on a bed of lettece with some guac, and the fage
%0 greek yougert ( i swear this stuff tastes like sour cream) couple of tomato slices, and i'm set. yummo

kimeister

Here's a favorite side and my fave dessert. The banana cake is so, so good. I sometimes have it with a half tablespoon of peanut butter or chocolate almond spread for a special treat.


QUINOA WITH VEGGIES

A quinoa dish with veggies that's simple to make and even tastes great as leftovers. Add lots of your favorite veggies to what's here as a base. I like to include lots of peppers, broccoli and mushrooms.

INGREDIENTS

Quinoa, 1 cup dry
Water, 24 oz -or- vegetable broth, 24 oz. -or- No-Chicken Broth, 24 oz.
Kosher Salt, 0.5 tsp
Extra Virgin Olive Oil, 2 tbsp
Garlic, 4 medium cloves
Bell Peppers Red, 1 medium
Corn, 0.5 cup
Ground Cumin, 0.5 tsp
Oregano, dried, 1 tsp
Green Onion, 2 stalks

DIRECTIONS

1. Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.

2. Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.

6 servings

Per Serving:
Calories 142
Carbs 20
Protein 4
Fiber 2
Iron 11
Sodium 328 (with water)
______________________________________


VEGAN BANANA CAKE

A delicious, moist cake that relies on bananas to create density and texture. Absolutely no animal products included.

INGREDIENTS

Banana - Medium, 4
Unbleached All-Purpose Flour, 2 cups
Baking soda, 1.5 tsp
Kosher Salt, 0.5 tsp
Sugar 1 cup
Canola Oil, 5 Tbsp
Water 2 oz
Vanilla Extract, 1 tsp
Walnuts Chopped, 1 cup

DIRECTIONS

Preheat oven to 350° F.

Mix flour, baking soda, and salt in a bowl.

In a large bowl, beat sugar and oil together, then add the bananas and mash them. Stir in the water and vanilla, and mix thoroughly. Add the flour mixture along with the chopped walnuts, and stir to mix.

Spread in a non-stick or lightly oil-sprayed 9-inch square baking pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

20 servings

Per serving:
Calories 134
Carbs 16
Protein 3
Fiber 2
Iron 4
Sodium 123

cat_chick

http://cauldronfoods.co.uk/recipes/

Tofu is so low in fat and there are some brilliant recipes on here

I make the cheesecake alot but substitute the butter and the cream with low fat versions

BeautifulTestimony

Super!!!

Thanks all for your help. :happy:

BeautifullymeForever

Yay I am so glad there are other vegeatarians on here

natskedat

I just uploaded my favorite black bean soup! Enjoy!

JennLifts

bump!

fteale

http://www.vegetariancookeryschool.com/recipes/

stephierue

I like mixed veggies flavored with Indian spices. You can buy jars of different kinds in a paste type form at an international food store or a large grocery store. I use my own spice mixtures depending on what I"m in the mood for but I have a large collection of spices. I either use the frozen bag of mixed broccoli, cauliflower & carrots or use fresh if you have them. Serve with rice or better yet, brown rice.

fromaquasar

This is my Fav at the moment, as it gets colder this is real big bowl comfort food!

Vegetarian Chilli

Black Beans - 2 Cans
Canned Diced Tomatoes, 2 cans
Bell Peppers Red - Red Peppers, 2 medium
Frozen Peas, Corn and Carrot, as much as you like
Onions - Raw, 1 medium
Heinz - Apple Cider Vinegar, 2 Tbsp.
No Name - Liquid Honey, 60 g (1 tbsp)
6 Chilli's - temperature to your liking!

Chop the onion, capsicum and chillis and sautee in some oil until fragrant. Add a couple of spoons of coriander.
Pour in the Black beans and tomatoes and bring to the boil. Add the vinegar and honey and mix well, simmer for 5 mins, add the frozen vege and simmer for 10.

Makes 8 - 10 serves
184 - 147 calories per serve (I eat a double serve for dinner or a single for a snack!)

Serve with a dollop of creme fraiche and some fresh coriander
I like to toast a Pita to dunk in as well

Freezes well

fromaquasar

Oh and another goody I found yesterday - sounds crazy, tastes delicious!

Butternut Nut Butter Soup

* 1 butternut squash, about 800g–1kg
* 1 large onion, chopped
* 1 small medium-hot chilli, deseeded and chopped, or a pinch of dried chilli flakes
* 3cm piece root ginger, grated
* 1 large garlic clove, crushed
* 1 small garlic clove, chopped
* About 1l chicken or vegetable stock
* 227g jar of crunchy or smooth peanut butter
* Juice of 1 lime
* 3 tbsp finely chopped coriander
* Sea salt and freshly ground black pepper

1. Halve and peel the squash, then scoop out the seeds and cut the flesh into 1cm cubes. Melt some butter in a large saucepan, add the onion until soft. Add the chilli, ginger and garlic and cook for another couple of minutes. Add the squash, a sprinkling of salt and a few grinds of pepper. Stir well and cook for 5 minutes.
2. Pour in the stock. Bring to the boil and simmer gently, partially covered, for about 20 minutes, until the squash is soft - you should be able to mash it easily against the side of the pan with the back of a wooden spoon.
3. Whiz in a blender (or use a stick blender to purée it in the pan) until very smooth; you may need to do this in batches. In another bowl, whisk the peanut butter with a ladleful of the hot soup until well blended. Return this mixture to the soup in the pan, stir well and heat through.
4. Remove from the heat, add the lime juice and coriander

I like this best with crunchy peanut butter so you get actual nuts in the soup. But you can use smooth instead!
Serves 8 - 247 Calories per serve
Freezes well

suzieqdiva

http://www.myfitnesspal.com/blog/suzieqdiva/view/spinach-lasagna-rolls-94911

This is a low calorie version at 170 cals/portion. I made the whole fat version for Easter & the bowl was wiped clean.