Vegetarian recipes for the non Vegetarian

Have you tried quorn mince yet? I'm not a veggie bit its the only mince I'd eat. You make lots with it - shepherd's pie, bolagnaise, chilli, buritos

A few blogs I really like...
Veganela
The Vedge
Oh She Glows
Food and Spice

The first 3 are vegan, the last one is vegetarian mostly Indian, enjoy!

I make a terrific vegetarian chili. There's no recipe--I just wing it every time and make huge batches so the proportions are a little difficult to gauge. Here's the ingredients list. When I make it, I freeze containers of it to thaw later.

Huge can of kidney beans (Costco huge)
Huge can of crushed tomatoes
4 x 15 oz cans of dark red kidney beans
4 x 15 oz cans of corn
2-4 cups chopped white onion
2 large red bell peppers, chopped
2 large yellow bell peppers, chopped
4-8 crushed raw garlic cloves
Grill mates seasoning
ground chili powder
dry oregano
dry basil
dry ground cumin
dry coriander

I generally have to use two huge pots to cook this much at once. Split the huge Costco cans of kidney beans and tomatoes between the two pots. Then divide everything else and add. I drain the corn and the dark red kidney beans or the chili is too runny for my taste. All the spices should be to taste. Add, then cook for at least half an hour, taste and add again as necessary. You need to cook this over several hours to let the flavors really mix well.

If you want something quick and vegetarian, but tasty, try this. Cut up some of your favorite vegetables: carrot, broccoli, cauliflower, summer squash, bell pepper, and put in a microwaveable bowl. Put some water in the bottom and cook on high for 3-5 minutes, depending on which veggies are used. This steams the veggies. Pour out the water. Sprinkle dry garlic powder and grated parmesan cheese on top and enjoy. I use this for lunch a lot. The tougher veggies--carrot, broccoli, cauliflower--take longer to steam, so sometimes I steam them for a few minute first, then add the summer squash and bell pepper and steam for a few more minutes, then drain.

I'm not a vegetarian--love that grilled steak on Saturdays my husband usually makes!--but several days of the week I eat like one, just by chance. Good luck with your journey!

I can't remember what the sodium is in this brand but it is a frozen food. Try Gardein brand they have burgers, tri tip, chicken fingers and such. They are all amazing! I'm not a vegetarian or vegan but I love this brand. Also Morning Star brand. Aside from different salads and stirfries, I have't tried to many make at home vegan/vegetarian recipes.


At www.gardein.com they have recipes, including submitted* recipes.

I recently made a "Vegetable Lentil Stew" recipe that turned out to be a real hit with my diehard meat eating husband who definitely wants me to make it again. It is very nutritious and filling and satisfying and only 216 calories per cup.

Here is the link to the recipe:

http://www.tasteofhome.com/recipes/vegetable-lentil-stew


Vegetable Lentil Stew Recipe

Prep: 20 min. Cook: 40 min.
Yield: 13 Servings

Ingredients
•4 cups reduced-sodium V8 or tomato juice
•2 cans (14-1/2 ounces each) Italian stewed tomatoes
•1 can (16 ounces) kidney beans, rinsed and drained
•1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
•2 medium carrots, thinly sliced
•2 medium potatoes, cubed
•1 large onion, chopped
•1 green pepper, chopped
•1 sweet red pepper, chopped
•1 cup dried lentils, rinsed
•2 tablespoons minced fresh parsley
•2 tablespoons chili powder
•2 teaspoons dried basil
•1 teaspoon garlic powder
•1 teaspoon ground cumin
•1 package (10 ounces) frozen chopped spinach, thawed
•TOPPING:
•1/2 cup reduced-fat sour cream
•1/2 cup reduced-fat plain yogurt
•2 tablespoons minced chives

Directions
•In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender.
• Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving. Yield: 13 servings.


Nutritional Analysis: One 1-cup serving equals 216 calories, 2 g fat (0 saturated fat), 4 mg cholesterol, 392 mg sodium, 38 g carbohydrate, 12 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 meat.

I'm not vegetarian, but we eat two vegetarian meals each week for health and cost reasons. We eat:

Butternut squash, black bean, mozarella (or goat cheese if I'm feel'n fancy) quesadillas with pico de gallo and guacamole.
Felafel with Greek Salad (cucumbers, tomatoes, feta, red onions and olives tossed with an oregano vinaigrette).
Vegetarian chili (rice and beans) with cornbread
Cobb Salad, Lentil Salad, Superfood Salad

What do you like? The flippant answer is to eat what you like but leave the meat out. I'm sure a lot of vegetarians here would be happy to offer up recipes if we knew what you consider "yummy".

I love these enchiladas: http://www.budgetbytes.com/2013/04/black-bean-avocado-enchiladas/
This is my favorite salad of all time: http://smittenkitchen.com/blog/2009/01/warm-butternut-squash-and-chickpea-salad/
This is my favorite way to make kale (I use way less oil): http://www.olivesfordinner.com/2012/01/garlicky-lacinato-kale.html
I love this for veg sandwiches (awesome with some smooshed avocado): http://smittenkitchen.com/blog/2009/01/smashed-chickpea-salad/

Also in heavy rotation at my house:
homemade pizza
simple tacos with beans, veggies, etc; roasted vegetables
grilled portobella mushrooms or grilled eggplant as a "burger"
simple lentil and vegetable soup with whatever I have around, throw in some miso at the end
pasta, rice, bread, quinoa, or shredded zucchini with homemade tomato sauce and pine nuts
Thai and Indian takeout (just being honest here!)
simple stir-fries with or without tofu, tempeh, or seitan
chili

Interesting topic, thanks for posting! I'm not vegetarian but don't eat much meat either - and now I've added a few more recipes to my collection

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