Looking for vegetarian recipes
AnnaNoel_21
Posts: 96 Member
in Recipes
Please help me find new recipes. I am looking to find vegetarian recipes I can add to my list. What have you tried? What's your favorite? A few years ago I stopped eating meat and lost a great deal of weight. I am looking to do that again and be healthier. Any recipes will be fine. Ty!
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Replies
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There are several vegetarian and vegan groups on here. I would search them. I usually just create something on my own without following a recipe. Or I Google if there is something specific I am looking for. What kind of recipes are you looking for?0
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I would love some vegetarian recipes too
I am just reading The China Study and am finding it very, very interesting! The main message being that it is unhealthy to consume animal proteins, which is wild for me to be reading as I started eating Paleo a few months ago and that includes quite a bit of animal protein!
Thanks in advance for sharing your recipes 0 -
There isn't anything specific that I'm looking for. Just looking for recipes. I got married a few months ago and am trying to get new recipes and see what others like.0
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My favorite are is usually split pea soup and veggie tacos. I don't really have a recipe though.
For tacos I use (1/2) eggplant, (1) yellow onion, (1) poblano pepper, (1) red bell pepper, (1) yellow bell pepper and lots of fresh garlic. Cut them in thin strips and sautee them. Put them in the shell and add fresh homemade salsa. (I'm vegan so I don't use cheese).
For split pea soup I use (1/2) yellow onion, (1/2) bag of dried split peas, lots of garlic, water, and seasonings. I cook this in the crock pot and it takes about two hours.
There are three of us in our family (me, husband and 19 month old DD). We usually have a little bit left over.0 -
Hi!
I am a veggo, have been since I was a kid. Try this website, has plenty of vegetarian foods that I have made!
http://recipes.sparkpeople.com/browse-results.asp?category=Vegetarian/
edit:
Also try :
http://www.skinnytaste.com/2007/07/vegetarian-recipes.html
http://vegweb.com/0 -
I'm a vegetarian!
Last night I made a GIANT stuffed portobello mushroom cap.
Scrape the gills out and cut off the stem. Chop up whatever you want to put into your mushroom (I used roasted red pepper, spinach, and the stem of the mushroom). Heat some olive oil in the pan and sautee your stuffings. While your stuffings are softening, scoop cream cheese and bread crumbs into a bowl (I added pesto to mine too). After your stuffings are softened, mix them in with your cream cheese and bread crumbs. Then scoop this into your mushroom cap and sprinkle more bread crumbs on top. Bake it in the oven at 400 degrees for about 30 mins.
Tonight I made sweet potato, chickpea, and spinach burgers.
1/2 can of chickpea (drained), 1.5 tbs of mayonnaise, a cup of spinach, salt, pepper, dill, and a tbsp of olive oil into the food processor until everything sticks together. I microwaved a skinned sweet potato during this process. After the sweet potato is cooked (7 mins), I mashed it in a bowl. I then mixed the contents of the food processor into the mashed sweet potato mix. Form the burgers into 4 patties, wrap in foil, and place in the oven at 350 for 20 mins. Then remove the foil and heat the burgers for 20 more minutes. Flip, then heat for 10 more minutes. Serve on a bun Delicious!
I have a ton more recipes if you want! I LOVE being a vegetarian, it's a lot of fun once you get cooking!0 -
I'm a vegetarian!
Last night I made a GIANT stuffed portobello mushroom cap.
Scrape the gills out and cut off the stem. Chop up whatever you want to put into your mushroom (I used roasted red pepper, spinach, and the stem of the mushroom). Heat some olive oil in the pan and sautee your stuffings. While your stuffings are softening, scoop cream cheese and bread crumbs into a bowl (I added pesto to mine too). After your stuffings are softened, mix them in with your cream cheese and bread crumbs. Then scoop this into your mushroom cap and sprinkle more bread crumbs on top. Bake it in the oven at 400 degrees for about 30 mins.
Tonight I made sweet potato, chickpea, and spinach burgers.
1/2 can of chickpea (drained), 1.5 tbs of mayonnaise, a cup of spinach, salt, pepper, dill, and a tbsp of olive oil into the food processor until everything sticks together. I microwaved a skinned sweet potato during this process. After the sweet potato is cooked (7 mins), I mashed it in a bowl. I then mixed the contents of the food processor into the mashed sweet potato mix. Form the burgers into 4 patties, wrap in foil, and place in the oven at 350 for 20 mins. Then remove the foil and heat the burgers for 20 more minutes. Flip, then heat for 10 more minutes. Serve on a bun Delicious!
I have a ton more recipes if you want! I LOVE being a vegetarian, it's a lot of fun once you get cooking!
Those burgers sound amazing I must try them!0 -
Check out Indian healthy recipes (NOT Indian food in restaurants- Indian food in restaurants is not that healthy. They add too much creme). But homemade food is healthy- like lentil soups, (a lot of lentils to chose from), veggie stir fry with cumin and slight indian spices.
Healthy Tofu stir fry with veggies is great too0 -
Gotta bump this one for later!0
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i get mine from a variety of sources, post punk kitchen, skinnytaste (i tweak any recipes with meat to add a meatless protein source), i have a cookbook i got from the library that i am currently going through it is betty crocker vegetarian cooking. allrecipes.com or yummly.com and search vegetarian, vegkitchen.com
i make these recipes a lot:
stuffed zucchini boats
"beef" stroganoff
spinach stuffed shells
baked ziti
quinoa with vegetarian chili (canned or home made)
stuffed peppers
pasta with roasted red pepper sauce
greek tortellini salad
tacos
sweet potato burritos
scrambled eggs with veggies, salsa and cheese
stir fry
and others that i cannot remember off the top of my head0 -
I'm a vegetarian!
Last night I made a GIANT stuffed portobello mushroom cap.
Scrape the gills out and cut off the stem. Chop up whatever you want to put into your mushroom (I used roasted red pepper, spinach, and the stem of the mushroom). Heat some olive oil in the pan and sautee your stuffings. While your stuffings are softening, scoop cream cheese and bread crumbs into a bowl (I added pesto to mine too). After your stuffings are softened, mix them in with your cream cheese and bread crumbs. Then scoop this into your mushroom cap and sprinkle more bread crumbs on top. Bake it in the oven at 400 degrees for about 30 mins.
Tonight I made sweet potato, chickpea, and spinach burgers.
1/2 can of chickpea (drained), 1.5 tbs of mayonnaise, a cup of spinach, salt, pepper, dill, and a tbsp of olive oil into the food processor until everything sticks together. I microwaved a skinned sweet potato during this process. After the sweet potato is cooked (7 mins), I mashed it in a bowl. I then mixed the contents of the food processor into the mashed sweet potato mix. Form the burgers into 4 patties, wrap in foil, and place in the oven at 350 for 20 mins. Then remove the foil and heat the burgers for 20 more minutes. Flip, then heat for 10 more minutes. Serve on a bun Delicious!
I have a ton more recipes if you want! I LOVE being a vegetarian, it's a lot of fun once you get cooking!
oh man those stuffed mushrooms sounds AMAZING i am totally stealing that
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I have a bunch of vegetarian recipes on my blog at http://ahealthyhunger.tumblr.com0
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Spaghetti Squash Bake
Microwave a spaghetti squash for about 10 minutes. Let it cool, then scoop out the insides into a bowl. Add whatever vegetables you like into it (I added mushrooms, onions, and spinach). Add tomato sauce and mix everything up. put it into a casserole dish and cover with shredded mozzarella and parmesan cheese. Bake for about 30-45 minutes, or until the cheese is bubbly and brown. DELICIOUS!
You could also use portobello mushroom caps in place of burgers.
Cheesy Bowtie Pasta
Cook bowtie pasta according to package. drain pasta and put back into the pot. Mix in 1 can of cream of mushroom soup and 1 can of cream of celery soup. Add in spanish olives (sliced in half), onion, and celery. Add in parmesan cheese and mexican blend cheese to your liking. Mix and enjoy!
I usually serve that with a salad and a bread of some sort.
Eggplant parmesan is good
I love thai curries, especially with tofu0 -
I recommend the book Eat Vegan on $4 a Day. You can modify those if you don't want 'vegan' strictly and you can purchase all the ingredients at the regular grocery store. I use recipes from that book all of the time!0
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Food Network, Spark Recipes, Livestrong, and dozens upon dozens of websites either have sections or are completely dedicated to vegetarian and vegan recipes...and are free. If you want, iPhone and Android both have a good amount of free and paid apps that provide recipes as well...and many will add the ingredients to a shopping list too! Enjoy!0
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My most recent favourite veggie meal is shakshouka (you could have it for breakfast, lunch, or dinner!) I cannot share the recipe I use but you can find lots online if you search for it.
Actually, this one is closest to the recipe I use: http://princessblaya.wordpress.com/2012/11/16/simple-shakshuka/ I have it with some bread and salad.0 -
This is a simple side dish my family makes that I often eat as a meal lol forgive me I am Italian and rarely use exact measurements so you may need to play around with the amounts.
2 zucchinis
1 squash
1/2 white onion
dash of extra virgin olive oil
dash of low fat Italian bread crumbs (about a tablespoon in a half)
dash of low fat parmesan cheese (about a teaspoon and a half)
sprinkle of garlic powder
Cut zucchini, squash and onions in half inches and through them in a bowl or gallon ziplock bag (bags easier). Lightly coat with olive oil, sprinkle bread crumbs, cheese and garlic powder on and shake (or mix if bowl) until it’s all coated. Please in a non stick pan (I spray mine with olive oil Pam to be safe) and bake for about 30 minutes :happy:0 -
I recommend the book Eat Vegan on $4 a Day. You can modify those if you don't want 'vegan' strictly and you can purchase all the ingredients at the regular grocery store. I use recipes from that book all of the time!
I will certainly check this out. Thank you! 0 -
Thanks everyone! These all sound wonderful! I will definitely try them.0
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Please keep the recipes coming. I'd like to know your favorites! Ty!0
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Not a vegetarian but I love me some vegetarian recipes!
Made this one tonight...
Creamy Black Bean and Avocado soup
1 hass avocado
2 cans of black beans
1/2 cup diced onion
1/2 cup chopped peppers (I used red)
2 cloves of garlic
3 cups vegetable broth (I used chicken broth...lol)
1 lime (squeeze the juice in at the end)
1 small bunch of cilantro
the following is all according to taste
salt/ pepper
cumin
red chili flakes
I sautéed the onions, peppers and garlic with a little spray evoo then added the beans, seasonings and broth. Bring to a boil then throw in blender to puree. add the avocado and cilantro at this time. Blend to desired consistency. Enjoy! My recipe came out to about 270 calories and 13g of protein for 1 1/2 cups of the soup. Makes 4 servings
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I am an Indian and strictly vegetarian.
I highly recommend "tarladalal.com" website....it has 1000s of yummy vegetarian recipes.0 -
Here's a good one that will provide lots of fiber and protein for you. It's one of my favorites.
Spanish-style Beans
In a large pot, saute four cloves of minced garlic and one medium-sized chopped onion in about a tablespoon or two of olive oil. Then, add in about a handful of fresh, chopped cilantro, half of a chopped bell pepper, two cups of tomato sauce, one cup of kidney beans, two cups of black beans, two large chopped potatoes, a tablespoon of adobo, and two cups of water. Cook on low for about an hour until it's thick.
It's delicious served over rice.0 -
I love Thai Tofu Curry. I just found some recipes on the internet.0
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I'm a vegetarian!
Last night I made a GIANT stuffed portobello mushroom cap.
Scrape the gills out and cut off the stem. Chop up whatever you want to put into your mushroom (I used roasted red pepper, spinach, and the stem of the mushroom). Heat some olive oil in the pan and sautee your stuffings. While your stuffings are softening, scoop cream cheese and bread crumbs into a bowl (I added pesto to mine too). After your stuffings are softened, mix them in with your cream cheese and bread crumbs. Then scoop this into your mushroom cap and sprinkle more bread crumbs on top. Bake it in the oven at 400 degrees for about 30 mins.
Tonight I made sweet potato, chickpea, and spinach burgers.
1/2 can of chickpea (drained), 1.5 tbs of mayonnaise, a cup of spinach, salt, pepper, dill, and a tbsp of olive oil into the food processor until everything sticks together. I microwaved a skinned sweet potato during this process. After the sweet potato is cooked (7 mins), I mashed it in a bowl. I then mixed the contents of the food processor into the mashed sweet potato mix. Form the burgers into 4 patties, wrap in foil, and place in the oven at 350 for 20 mins. Then remove the foil and heat the burgers for 20 more minutes. Flip, then heat for 10 more minutes. Serve on a bun Delicious!
I have a ton more recipes if you want! I LOVE being a vegetarian, it's a lot of fun once you get cooking!
Yummy, these recipes sound so delicious!
Another great site is fatfreevegan.com. Vegweb.com is a fantastic veggie/ vegan resource. Vegetarian Times has a lot of recipes on its website. As does VegNews. Though you should definitely check out the PPK, like somebody mentioned above. Isa Chandra and Terry Hope (the PPK creators/ founders/ vegan chefs extraordinaire) are sort of like gods in the vegetarian world.0 -
Post punk kitchen .... all day long. Isa makes some fantastic recipes. (Vegan).
Portobello Pepper Stroganoff is da bomb! http://www.theppk.com/2008/10/1010/ (I don't use Seitan in it, just veggies)
I made the most amazing Taco Soup last night (Gluten free) from her recipe book Appetite for reduction. I would definitely recommend purchasing it on Amazon. One of the best books i've bought all year.0 -
wow Im so happy I found this site , I just started and never counted calories or took much notice of my food , now vegetarian and loving it , I will defo try these scrumptious recipes
thank you !!0 -
Check our the book "Plenty" by Yotam Ottolenghi. Not only is it a coffee table-worthy, beautiful book that your guests will drool over when they see it, the recipes are delicious and made from vegetables. One of the best cook books I own.0
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Still looking for more recipes. Please keep them coming!0
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Broccoli Fritters!
3 cups chopped broccoli
1 large egg
1/2 cup (65 grams) all-purpose flour
1/3 cup (30 grams) finely grated parmesan cheese
1 small clove garlic, minced
1/2 teaspoon Kosher salt, plus more to taste
A pinch of red pepper flakes or several grinds of black pepper
Olive or vegetable oil for frying
Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn’t cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.
Steam your broccoli until tender but not mushy: Use whatever method you prefer. My quickie, lazy method is to bring a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.
In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You’re looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.
Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
I tend to substitute Italian bread crumbs for the flour, and use minced garlic (in the jar) than cutting up a garlic clove.0
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