104 vegetarian meals

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  • jb_sweet_99
    jb_sweet_99 Posts: 856 Member
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    Bump!
  • godblessourhome
    godblessourhome Posts: 3,892 Member
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    Don't think I saw daal on your list - it's made with lentils and you can add extra veg if you feel like it (such as peppers, spinach, squashes).

    I also do zucchini, carrot and tagliatelle strips cooked with garlic and olive oil. Really quick and simple.

    Spinach and chickpea curry
    Butternut squash risotto
    Fajitas

    And loads of 'chuck it in the pot' stuff (I'm a veggie - we know better than to mess around with food!) LOL

    i've never had daal before. i will have to find some red lentils and try it.

    thanks for the rest of the ideas; they look great!
  • godblessourhome
    godblessourhome Posts: 3,892 Member
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    Taco Soup (the recipe calls for ground turkey but it is great without as well!)
    http://recipes.sparkpeople.com/recipe-detail.asp?recipe=872639

    Black Bean and Corn Quesadillas
    http://allrecipes.com/Recipe/Black-Bean-and-Corn-Quesadillas/Detail.aspx

    Breakfast Casserole (the recipe calls for sausage but it is just as good putting in veggies instead)
    http://recipes.sparkpeople.com/recipe-detail.asp?recipe=885705

    French Onion Soup
    http://recipes.sparkpeople.com/recipe-detail.asp?recipe=857593

    Broccoli Quiche
    http://allrecipes.com/Recipe/Easy-Broccoli-Quiche/Detail.aspx

    Spinach Lasagna Rolls
    http://allrecipes.com/Recipe/Spinach-Lasagna-Rolls/Detail.aspx

    Tomato Green Bean Soup
    http://allrecipes.com/Recipe/Tomato-Green-Bean-Soup/Detail.aspx

    Wow, I didn't realize how many new veggie recipes I'd tried lately! We often do spaghetti with marinara sauce or veggie pizza as well.

    thanks for the great links and ideas! we will definitely be trying some of these.

    we have done french onion soup this year (yum! yum!), but i don't consider it vegetarian because of the beef broth. :) have you ever seen it made with veggie broth? hmmm, i don't know how that would taste.
  • godblessourhome
    godblessourhome Posts: 3,892 Member
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    Here is a search on food.com for vegetarian without soy, main dish & sorted by most popular....(some may still have soy - I just took is out as main ingredient)....curry, falalfel, all types of bean dishes...
    http://www.food.com/recipe-finder/vegetarian,main-dish?Ns=recipe_mostpopular|1&excl=301,372,106,195

    Also here is a download for More Than 1000 Vegan Recipes (its an application & I have downloaded & Norton came back with it being safe). There is a lot of soy however I really use it for the ethnic categories...well the Asian catergory has soy but you can always substitute mushrooms in stir frys, in some baked goods bananas work instead, and eggplant actually works in others :D
    http://www.mediafire.com/?3s3m03lgljod7e7

    great links! i have already gotten some ideas, including:
    baked ziti
    vegetarian chili
    black bean tortilla bake
    pineapple-black bean enchiladas
    cabbage and noodles
    chickpeas with spinach
    sweet potato curry
    cottage cheese and ricota stuffed shells
    pizza margherita
    aglio e olio (i love this at restaurants and have never made it before!)
    southwest spagetti squash
    briami
    mexican eggplant casserole
    roasted ravioli with broccoli
  • godblessourhome
    godblessourhome Posts: 3,892 Member
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    I'd recommend you take a look at two of my favorite food blogs....

    http://www.101cookbooks.com

    http://vegandad.blogspot.com/

    Lots of yummy vegetarian food recipes.

    both these websites are awesome! i subscribed to vegandad and bookmarked 101cookbooks. thanks!
  • Daisy80
    Daisy80 Posts: 755 Member
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    I posted a recipe for a Thai green curry! I am vegetarian and so I just leave out the chicken! It is delicious!
  • godblessourhome
    godblessourhome Posts: 3,892 Member
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    I'd highly recommed the seitan recipe I posted about - http://www.postpunkkitchen.com/forum/viewtopic.php?pid=305944
    It tastes a bit like spicy sausage or pepperoni, and personally I find the texture MUCH better than Tofu (which I noticed you don't eat).

    That recipe could easily be modified if you wanted a not-so-spice-full version to use in receipes that called for something a bit more plain. I googled Seitan recipes and found a TON - it's quite versatile.

    i want to try this! thanks for the recipe link.
  • workingitout
    workingitout Posts: 105 Member
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    Can't wait to try these new ideas. Thanks!
  • loulouBell72
    loulouBell72 Posts: 36 Member
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    Hi, I am in the UK so i don't know what veggie range you can buy from where you live. I find soya mince very good for protein and its very versatile. Do you get linda McCartney products where you are from? Her sausages are very good for protein and delicious :love: I use lots of quorn products like chicken and beef pieces for stir fries and Moroccan dishes but with quorn i also use either nuts or some kind of bean for more protein.


    Louise
  • HealthyChanges2010
    HealthyChanges2010 Posts: 5,831 Member
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    DancingCarrot.gif
  • godblessourhome
    godblessourhome Posts: 3,892 Member
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    bump.
  • ickybella
    ickybella Posts: 1,438 Member
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    Bump.
  • KZOsMommy
    KZOsMommy Posts: 854 Member
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    bump
  • YourFriendBecky
    YourFriendBecky Posts: 229
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    Marking for later use!
  • bettyboop573
    bettyboop573 Posts: 610 Member
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    http://vegetarian.betterrecipes.com/vegetariansandwichrecipes-page2.html
  • godblessourhome
    godblessourhome Posts: 3,892 Member
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    i thought this needed a new bump since it is lent. :)
  • afteil
    afteil Posts: 162 Member
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    I didnt see falafel on there anywhere :O I love falafel because you can add a ton of veggies to it as well as the garbanzo beans- i coat mine in wheat germ and panko (mixed with various herbs and a small amount of parmesan) and bake them instead of frying and top with a tzatziki sauce (cucumber/lemon/garlic/greek yogurt).
    Between the wheat germ, the beans and the greek yogurt it has a ton of protein and is super filling :)
  • rosebarnalice
    rosebarnalice Posts: 3,488 Member
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    I've been experimenting with eggplant and squash recipes-- here's a good one:
    Mediterranean Vegetable Stew in a crockpot with eggplant and garbanzo beans:
    http://southernfood.about.com/od/crockpotsoup/r/bl42c11.htm
  • godblessourhome
    godblessourhome Posts: 3,892 Member
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    bump.
  • AirCircleI
    AirCircleI Posts: 334 Member
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    Love this one:
    Sweet and Sour Eggplant, Tomatoes and Chickpeas

    This Lebanese dish is all about summer. Pomegranate molasses makes it both sweet and sour; you can find it in Middle Eastern markets. Serve the dish as a starter, a side or a main dish with grains.
    1 large eggplant (1 1/4 to 1 1/2 pounds), halved lengthwise then cut in 1/2-inch slices
    Salt to taste
    3 to 4 tablespoons extra virgin olive oil, as needed
    2 large garlic cloves, minced
    1 1/2 pounds tomatoes, grated or peeled, seeded and chopped
    1 teaspoon sugar
    Freshly ground pepper
    2 tablespoons pomegranate molasses
    1 can chickpeas, drained and rinsed
    2 to 3 tablespoons chopped flat-leaf parsley, or a combination of mint and parsley
    1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
    2. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
    3. Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.

    Yield: Serves four to six.

    Advance preparation: This dish keeps for three or four days in the refrigerator and tastes even better the day after you make it. Reheat gently in a skillet, or serve at room temperature.

    Nutritional information per serving (four servings): 272 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 37 grams carbohydrates; 10 grams dietary fiber; 273 milligrams sodium (does not include salt to taste); 8 grams protein
    Nutritional information per serving (six servings): 181 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 7 grams dietary fiber; 182 milligrams sodium (does not include salt to taste); 5 grams protein

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