Vegetarian 17 Day Diet Recipes

shmait

Anyone have any good ones? I am getting a tad bored with all of my fake meat recipes. On day 9 woohoo

jbinga

I eat very little meat or dairy and never eat the fake stuff. My favorite site is www.findingvegan.com. I like to choose my meals by picture.

schieca

I love ohsheglows.com great non meat recipes. I don't eat the fake stuff either. Great recipes with grains that have proteins & beans in all forms. I also eat the Ezekiel bread - it's sprouted and has protein. If there's a day my protein is low I add in an Arbonne Essentials protein drink - it's vegan and I love the chocolate. Comes in ready to drink & Powder. Hope that helps - and good luck! Susan

mirna_ayala0428

bump

cgavin77

a few GOOD ones from Cooking Light:

Tempeh Sloppy Joes w/ Slaw

YIELD: 6 servings (serving size: 1 sandwich)
COURSE: Main Dishes, Sandwiches
Ingredients
1 tablespoon olive oil
1 cup chopped onion (about 1 medium)
1 pound organic tempeh, crumbled
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
1 teaspoon Spanish smoked paprika
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 cups water
2 tablespoons light mayonnaise
2 teaspoons water
3 cups thinly shredded cabbage
1/2 cup shredded carrot (about 1 medium)
6 (1 1/2-ounce) hamburger buns

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until soft. Add tempeh; sauté 6 minutes or until beginning to brown.
Combine tomato paste, vinegar, brown sugar, paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Add tomato mixture to tempeh; stir to combine. Stir in 3 cups water. Simmer until mixture is thick and liquid is almost evaporated (about 20 minutes), stirring often. Remove from heat; keep warm.
Combine mayonnaise, 2 teaspoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Add shredded cabbage and carrot, tossing well to combine.
Top each of 6 bottom halves of hamburger buns with about 3/4 cup tempeh filling. Top each serving with about 1/3 cup cabbage mixture, and cover with top half of each bun. Serve sloppy joes immediately.

Amount per serving
Calories: 319
Calories from fat: 28%
Fat: 9.9g
Saturated fat: 2.4g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 3.5g
Protein: 21.3g
Carbohydrate: 37.6g
Fiber: 7.4g
Cholesterol: 2mg
Iron: 4.2mg
Sodium: 727mg
Calcium: 203mg

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West Indian Vegetable Curry

YIELD: 7 servings (serving size: 1 cup)
COURSE: Side Dishes/Vegetables
Ingredients
1 tablespoon olive oil
Cooking spray
1 cup chopped yellow onion
1 cup chopped red bell pepper
1/4 cup chopped green onions
1 tablespoon chopped fresh thyme
1 1/2 teaspoons curry powder
1 teaspoon kosher salt
3 garlic cloves, minced
2 cups organic vegetable broth (such as Swanson Certified Organic), divided
1 1/3 cups (1/4-inch-thick) slices carrot
1 habanero pepper
3 cups cubed peeled calabaza or hubbard squash (about 1 pound)
1 1/2 cups chopped plum tomato
2 medium zucchini, halved lengthwise and sliced (about 3 cups)

Preparation
Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add yellow onion and next 6 ingredients (through garlic) to pan; sauté 5 minutes or until vegetables are tender. Add 1 cup broth, scraping pan to loosen browned bits. Add remaining 1 cup broth and carrot; sauté 5 minutes.
Pierce habanero with a fork; add to pan. Stir in squash, tomato, and zucchini; bring to a boil. Reduce heat, and simmer 10 minutes. Discard habanero; simmer 15 minutes or until vegetables are tender.

Amount per serving
Calories: 105
Calories from fat: 21%
Fat: 2.5g
Saturated fat: 0.4g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.4g
Protein: 2.6g
Carbohydrate: 21.1g
Fiber: 5.7g
Cholesterol: 0.0mg
Iron: 1.4mg
Sodium: 465mg
Calcium: 64mg

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Poblano, Mango, and Black Bean Quesadillas

YIELD: 4 servings (serving size: 1 quesadilla)
COURSE: Main Dishes
Ingredients
1 teaspoon olive oil
1 1/2 cups presliced onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1 poblano chile, seeded and chopped
1 (15-ounce) can black beans, rinsed and drained
1 cup jarred sliced peeled mango (such as Del Monte SunFresh)
1/3 cup cubed peeled avocado
4 (8-inch) fat-free flour tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Preparation
Preheat broiler.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano, and sauté 5 minutes or until onion is tender. Add beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in mango and avocado.
Place flour tortillas on a baking sheet coated with cooking spray. Arrange about 3/4 cup bean mixture on half of each tortilla, leaving a 1/2-inch border. Sprinkle 2 tablespoons cheddar cheese over bean mixture, and fold tortilla in half. Lightly coat tortillas with cooking spray. Broil 3 minutes or until cheddar cheese melts.

Amount per serving
Calories: 334
Calories from fat: 25%
Fat: 9.3g
Saturated fat: 2.9g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 0.9g
Protein: 13.2g
Carbohydrate: 54.5g
Fiber: 7.2g
Cholesterol: 10mg
Iron: 3mg
Sodium: 753mg
Calcium: 253mg

marie_2454

I eat very little meat or dairy and never eat the fake stuff. My favorite site is www.findingvegan.com. I like to choose my meals by picture.

This looks like a great site! I'm not able to actually cook a lot yet, but I'll have access to a kitchen in a few weeks and look forward to experimenting in the kitchen with some of these recipes.

shmait

Thanks! Great ideas.