Vegetarian recipes

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I had a nice home made veggie chilli con carne yesterday that was 390 cals. I also had a tortilla wrap with it instead of rice but that was an extra 200 cals. I would have thought it would be quite filling without that though. Would you like the recipe?

Kyle

I would, if you could PM it to me. Please? :flowerforyou:

Do we have a thread on this in happy herbivore? This and the veg. shopping list question comes up so much that I think we should have a dedicated thread to both topics. OP, I'm thinking that if you did a search here you would find a ton of good recipes that we have posted over the years. I'm sorry not to post anything specific but I'm starting to fatigue on this topic.

bump! I would like some recipes too please!

BTW, haven't tried this yet but i want to. I will probably alter it a little when I do. Also thinking with 6 servings I could freeze individual servings for another day

Lasagna Rolls
Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal. You can freeze the cooked rolls and sauce for up to one month.

Serves: 6
Preparation time: 45 minutes

Ingredients
12 whole-wheat lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
3 cups chopped spinach
1/2 cup shredded Parmesan cheese
2 tablespoons finely chopped Kalamata olives
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
25-ounce jar marinara sauce, preferably lower-sodium, divided
1/2 cup shredded part-skim mozzarella cheese

Preparation
1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3-4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.

3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.

4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1-2 minutes. Serve hot.

Enjoy!

Nutrition Facts
Per serving:
354 calories
11 g fat (3 g sat, 4 g mono)
11 mg cholesterol
46 g carbohydrates
21 g protein
8 g fiber
374 mg sodium
396 mg potassium

Nutrition bonus: calcium (30% Daily Value), vitamin A (30% DV), iron (15% DV)

Sorry for the late reply, I didn't realise that it didn't tell you if someone responded to you.
It was the sort of chilli where you can just throw whatever ingredients you have into a pot, but I'll tell you how I did it. This amount serves three or four depending on your portion size.

-Soften one chopped onion and one or two cloves of crushed garlic in a little oil (about a tablespoon).
-Add any spices you would like. I used half a teaspoon each of cayenne pepper, ground cumin, ground coriander and cinnamon. Stir them in to release the flavours.
-Add one tin of chopped tomatoes.
-Then add one chopped orange bell pepper, one chopped red bell pepper, one chopped red chilli, a can of cannellini beans and a can of red kidney beans.
-After these have cooked for a little, add one large tin (340g) of sweetcorn and about 100g of chopped trimmed fine beans.
-Leave to simmer for a few minutes to let the flavours infuse and then serve and enjoy

I served this for three and each portion contained 390 calories. It's quite a substantial chilli so you may want to skip on any rice to go with it.

Cheers, Kyle