Easy Vegetarian Recipes?

The problem with eating vegetarian, I've found is that much of the time food requires more preparation. In order to compensate for that I usually make casseroles, I fill two pans and freeze one. That being said one recipe that is a staple in my diet when I am in a hurry is a Yumm bowl. Cafe Yumm is a restaurant in the Pacific Northwest. I have adapted their menu to make it at home. Black beans, rice, avacodo, tomatoes, cheese and sour cream (for the non-vegan), black olives, hot sauce and the dressing from the recipe below. I make the beans and brown rice ahead of time and leave them in the freezer. You will also find a steamer and pressure cooker will make your life easier. I don't eat canned food since I don't eat processed food due to GMO and BPA so I always use dried beans.
Ingredients:
•1/2 cup tahini
•1/2 cup apple cider vinegar
•1/4 cup soy sauce
•1 tbsp lemon juice
•1/2 tsp salt
•3 cloves garlic
•1/2 cup water
•2 tbsp dried parsley
•1 tbsp sugar
•1/2 cup oil

Preparation:

Add all the ingredients, except for the oil to a blender or food processor and puree until smooth and creamy. Slowly add oil until well mixed. Dressing will be thick, but you can always add a bit more water if you prefer a thinner consistency.

I'd love to recommend a chinese wok made of black iron and a natural-gas burner to get your dinner ready

I made vegetarian red beans and rice in the crockpot today. If you haven't got a crockpot I imagine you'd be able to do the same in a lidded casserole popped into the oven.

Here: http://www.diannesdishes.com/2011/02/vegetarian-slow-cooker-red-bea.html

Vegetable curries are also really easy and you can make them with frozen veg.

This soup is incredible and healthy!

2 tablespoons extra-virgin olive oil
2 large onions, chopped
3 large cloves garlic, minced
2 heaped teaspoons ground coriander
2 heaped teaspoons ground cumin
1 teaspoon turmeric
3/4 teaspoons paprika
1/4 teaspoon cinnamon
1/4 teaspoon allspice (optional)
1 1/2 to 2 teaspoons kosher salt (to begin with), then to taste
1/2 teaspoon freshly ground black pepper
7 cups vegetable broth
1 24-ounce can crushed tomatoes
2 cups dried red lentils, rinsed and picked over
a pinch of crushed red pepper flakes
juice of 1 lemon
a small splash of red wine vinegar (about 1/2 tablespoon)
3 tablespoons chopped flat-leaf parsley leaves
1 tablespoon chopped fresh cilantro
Heat the olive oil in a large saucepan or dutch oven over medium-high heat. Add the onions and cook until tender, about 6 minutes. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, and allspice. Cook for another minute or two, stirring to coat the onions. Add the broth, tomatoes and salt, and bring to a boil. Pour into a slow cooker, and stir in the lentils. Cook for 4 to 5 hours on high, or 6-8 hours on low, or until the lentils are tender.

Stir in the lemon juice, a small splash of red wine vinegar, red pepper flakes, cilantro, and parsley. Season to taste again with kosher salt. Cover and cook for an additional 10 minutes.

From: http://spoonwithme.com/2011/01/30/moroccan-lentil-soup/

I usually make it without wine vinegar and lemon juice, or whatever else I don't have at the time. It's still good.