Vegetarian Recipe ideas?

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sbooski
sbooski Posts: 23 Member
in Recipes
Can I get some new vegetarian recipe ideas for you guys? I feel like I've been using the same ones over and over....

Our family is pretty open to all kinds of tastes so we're easy to please in that sense! Send me some of your favorites!

Thanks in advance!

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  • ajones1965
    ajones1965 Posts: 78 Member
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    You can have a look in my diary to get some ideas, I don't eat dairy as a rule so it's lots of beans and lentils!
  • dcwitheridge
    dcwitheridge Posts: 3
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    try these, and adapt to your own preference.

    http://www.maangchi.com/recipe/dububuchim-yangnyeomjang

    http://www.maangchi.com/recipe/egg-side-dishes

    they have upped my egg and tofu game.
  • thepetiterunner
    thepetiterunner Posts: 1,238 Member
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    Here's my go to place for vegetarian recipes:

    www.ohsheglows.com - She has TONS of great recipes. I haven't been failed by a single one yet.
  • AtticWindow
    AtticWindow Posts: 295 Member
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    Black bean meatloaf!
  • katsiano
    katsiano Posts: 11 Member
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    There are so many awesome vegetarian and vegan cookbooks out there you might be interested in, so I'll list my favorites:
    -Chloe's Kitchen (probably the easiest cookbook I have- all of her recipes use really easy to find ingredients, taste delicious, and aren't difficult or confusing to make)
    -Oh She Glows Cookbook (also her blog like someone else mentioned is a great resource)
    -Appetite For Reduction (this is a sort of diet vegan cookbook by Moskowitz who is kind of a vegan cookbook goddess)
    -Vegan Slow Cooking For Two (I live alone so this one is perfect for me and has yummy recipes for a slow cooker, you could easily double the recipes if you're feeding more than the serving #, but I remember one of the recipes I made from there gave me food for at least 4)
    -Vegan Sandwiches Save the Day (beautiful photography, delicious food)
    These are just a few of the 20+ cookbooks I own that I love, but I also use a lot of blogs for recipes, like these:
    -http://ohsheglows.com
    -http://veganyackattack.com/
    -http://kblog.lunchboxbunch.com/
    -http://ohmyveggies.com/ (love this one)
    -http://naturallyella.com/
    -http://chubbyvegetarian.blogspot.com/ (They have a cookbook called The Southern Vegetarian)
    I'm sure there's more I've forgotten, but this is a solid list!
  • sbooski
    sbooski Posts: 23 Member
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    wow, thanks for all the information!!!! I will definitely be looking into these!
  • sbooski
    sbooski Posts: 23 Member
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    uh, this sounds absolutely ahmazing!

    Pumpkin Maple Baked Bean Cornbread Casserole

    Maple baked beans with a pumpkin twist all topped with a lightly sweetened cornbread. The result is a casserole that kept us coming back for more and more. See my tips & suggestions below on making-ahead, substitutions, and Thanksgiving potluck options.

    Adapted from Maple Baked Beans and Food.com vegan cornbread

    Yield: 6 servings

    Pumpkin Maple Baked Beans:
    •3 (15oz) cans navy beans, drained and rinsed
    •1 sweet onion, chopped finely
    •1 large garlic clove, minced
    •3 tbsp blackstrap molasses
    •4-5 tbsp pure maple syrup, to taste
    •1.5-2 tbsp regular mustard
    •1 tbsp ketchup
    •2 tbsp apple cider vinegar
    •1/2 cup canned pumpkin
    •1/4 tsp ground cinnamon
    •1/2 cup dried cranberries
    •1 tsp kosher salt, or to taste



    1. Preheat oven to 400F. In a pot, add a splash of oil along with the chopped onion and garlic. Cook over medium heat for 5 minutes.

    2. Now add in the rest of the ingredients and mix well. Cook over low heat until thick, about 10-15 mins. You can make this the night before and leave it in the fridge like I did.

    Vegan Cornbread (I don’t suggest making this on its own as cornbread, it works as a topping only)
    •1 cup cornmeal
    •1 cup flour (I used 1/2 cup oat flour and 1/2 cup almond flour successfully, but other flours should work)
    •2 tbsp ground flax
    •3/4 tsp kosher salt
    •1 tbsp baking powder
    •1/4 cup organic cane sugar
    •1 cup almond milk
    •1/4 cup + 1 tbsp light-tasting extra virgin olive oil (or canola)



    3. In a bowl, mix the dry ingredients. In a separate bowl, mix the wet ingredients. Add wet to dry and stir until combined.

    4. Grease a casserole dish (I used 2.3 L), spread in the maple beans, and spoon the cornbread mixture over top. Bake at 400F for about 35 minutes until golden and a toothpick comes out clean. Serve immediately with a bit of Earth Balance on top if desired.

    Note: Does not keep well for leftovers (it dries out a bit). I suggest serving immediately or halving the recipe if needed.


    Read more: http://ohsheglows.com/2011/10/07/pumpkin-maple-baked-bean-cornbread-casserole/#ixzz331jCZh8E
  • crohnsfighter
    crohnsfighter Posts: 689 Member
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    Love this thread!

    I'm trying to incorporate more plant-based foods into my diet, so I'm in for looking at this later :)

    My current source for recipes is from Budget Bytes; here's a link to their Vegetarian section:
    http://www.budgetbytes.com/category/recipes/vegetarian/
  • nygrl4evr
    nygrl4evr Posts: 196 Member
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    bump...I am always on the lookout for new vegetarian recipes. :-)
  • Jeneba
    Jeneba Posts: 699 Member
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    I love this thread too!! Thank you!!!
  • spongebob125
    spongebob125 Posts: 5
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    Excellent thread, a real help to vegetarians.:bigsmile:
  • BonworthVonFattyPants
    BonworthVonFattyPants Posts: 49 Member
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    One of my favorite cookbooks is "The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes" (Anupy Singla). Many of the recipes are either vegetarian or easily convertible.

    While I would encourage you to buy the book - if you aren't inclined - here are some of my (and my kids') favorites:

    Crumbles with Peas - http://www.cookstr.com/recipes/spiced-crumbles-with-peas

    Palak Paneer -http://www.washingtonsgreengrocer.com/blog/slow-cooker-palak-paneer/detail.htm

    Spiced Cauliflower and Potatoes - http://www.cookstr.com/recipes/spiced-cauliflower-and-potatoes

    I'll be trying this shortly too:

    http://www.cookstr.com/recipes/masala-chickpea-burger
  • skinnyforhi
    skinnyforhi Posts: 340 Member
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    This is my favorite way to make black-eyed peas. I use Greek yogurt but Plain yogurt works too. I also only use one onion. This is really unusual and yummy.

    Ingredients:

    •2 cans (400ml) of black-eyed peas
    •2 yellow onions
    •1/4 cup minced ginger
    •6 minced garlic cloves
    •1 tsp ground cumin
    •1/4 tsp ground cardamom
    •2 ripe tomatoes, chopped
    •1/2 cup plain yogurt
    •1/4 tsp cayenne
    •1/2 cup cilantro
    Preparation:

    •Saute onions till soft, about 6-10 min
    •Add spices and cook 1-2 min longer
    •Add tomatoes and cook additional 10 min
    •Mix in yogurt
    •Sprinkle with cayenne
    •Simmer uncovered for 10 more minutes till liquid evaporates and the dish gets thick
    •Sprinkle with cilantro
  • mommyrunning
    mommyrunning Posts: 495 Member
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    You can find lots of vegetarian recipes on allrecipes.com I am a fan of veggie enchiladas & tacos you can put in any veggies you like. I often use butternut squash, zucchini, red peppers, yellow squash, garlic, cilantro, and then add whatever sounds good like mushrooms or carrots. The flavors blend well.
  • earthboundmisfit
    earthboundmisfit Posts: 192 Member
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    This is my Dad's beans and rice recipe:

    1/2 cup dried navy beans
    1/2 cup dried black beans
    3 broccoli stems, peeled and sliced thin across like coins
    1 carrot, split and diced
    1/2 onion, finely diced
    1 garlic clove, chopped
    1 celery stalk, diced
    dash of pepper
    dash of soy sauce
    margarine for sauteeing
    1/2 cup brown rice
    1 tablespoon oil
    1 tablespoon margarine
    1 cup water or vegetable stock

    Bring the beans to a boil in a saucepan with enough water to cover. Turn off and let stand for 1 hour. Drain, add water and cook for one hour or until beans are soft. (or you can use canned beans.)
    Sautee the broccoli, onion, carrot, garlic and celery in margarine until tender. Add the pepper and soy sauce and set aside.
    Sautee the rice in a saucepan with oil and margarine until the rice is white. Add water or vegetable stock, cover the pot, and simmer for 45 minutes. Add more liquid as it is absorbed. When rice is done, combine with beans and vegetables and cook until all heated through.

    If you want to browse a lot of vegetarian recipes, my favorite websites are http://allrecipes.com/recipes/everyday-cooking/vegetarian/ and http://www.vegetariantimes.com/recipe/ .
  • mank32
    mank32 Posts: 1,323 Member
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    yoink
  • katsiano
    katsiano Posts: 11 Member
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    I'm really glad this thread exists because I never knew how much I needed that Indian slow cooker cookbook in my life until today
  • sbooski
    sbooski Posts: 23 Member
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    I'm really glad this thread exists because I never knew how much I needed that Indian slow cooker cookbook in my life until today

    same here!
  • worldwidetiara
    worldwidetiara Posts: 5
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    I love this thread. I know you all have great ideas and I will be trying some of them! :smile:
    Here is one I just made on the weekend.


    MOM'S THICK SPLIT PEA SOUP (Healthy Diet Cookbook - Nikki & David Goldbeck)Important mainly because it was sent directly to you.

    Split pea soup is a time-honoured favorite at our house, handed down from Nikki's mother. It reheats well and can also be frozen successfully.


    2 cups dried split peas 4 to 6 leafy celery tops, chopped
    8 cups water 1-1/2 tsp salt
    2 medium onions, chopped freshly ground pepper
    4 carrots, chipped dill weed, fresh or dried


    Combine the split peas and water in a 3 to 5 quart soup pot and bring to a boil. Prepare the vegetables and add as ready, along with the salt.
    When boiling, cover and cook over low heat for 1 to 1-1/2 hours, until the peas are very soft If too thick, add 2-3 cups of water.. Purée with a stick blender. Add dill weed to taste and season generously with freshly ground pepper.


    YIELD: About 2 quarts: 8 servings.
    NOTE TO COOKS: I actually added more of the carrots and celery and it gave it the best taste! Freezes beautifully in individual containers for portion control.

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