What are the VEGETARIANS and VEGANS eating for dinner tonigh

I am not a completely meat free yet but i have been adding more and more of these meals to my diet I also love to try new recipes so feel free to add me if u like and maybe we can share!!

I'm not vegetarian, but my husband is - do you have quorn in the US - that's a really good low fat product. We have bolognese with quorn mince and wholewheat spaghetti, or quorn sausages with veg and mashed potato made with semi skimmed milk and a little olive oil.

Other good ideas are:
cous cous with roast veg and maybe a little grilled haloumi
stir frys - really loving endamame beans at them moment, and I usually use wholwheat noodles or rice
a mushroom stroganoff - make with half fat creme fraiche - sometimes do half mushroom, half quorn peices.
risotto - loads of different ones such as mushroom, butternut squash, asparagus, just go easy on the parmesan

Hope that helps. I often get ideas off http://www.bbcgoodfood.com/ yo can specify vegetarian and all the recipies are calorie counted. Made this the other day 504 calories but really lovely http://www.bbcgoodfood.com/recipes/72626/open-ravioli-with-squash-and-porcini-mushrooms

Louise

I'm a vegetarian and I'm ALWAYS looking for new recipes. Try going to the message board search bar and typing in "vegetarian recipes" or "vegan recipes" and you'll get a great deal of good ones. In the meantime, I'm keeping my eye on this topic to see what answers you get!

EDIT: Tonight, I'll probably have my favorite sandwich. I use:

Whole wheat bread
Avocado
Low fat mayo
Provolone cheese
Lettuce
Green Pepper
Sprouts

I pair this with an orange and some celery (often in ants-on-a-log form). It's a nice meal that doesn't require too much planning ahead. I always feel fancy when I eat this instead of PB&J.

I'm making pizza's tonight. Flour tortillas with a little bit of onion/garlic spaghetti sauce, mushrooms, spinach and fat free mozarella cheese.

My daughter makes this with cranberries , i swap the cranberries for prunes either way it good! even the meat eaters in our house love this recipe..


http://heavling.blogspot.com/search/label/Butternut squash


Butternut Squash and Lentil Casserole

Ok, this is one of my absolute favourites. It has a great balance of protein to carbs, and is low in fat and - even better - low in calories. I should add that I lost weight through a combination of educating myself about nutrition and the phenomenon of calorie counting. The way our body works is far too complicated to ignorantly assume that even accurate calorie counting is a sure-fire method of ensuring that we lose weight, but it is a fantastic guideline to ensure you are eating at a defecit.

I found this recipe on CC and it sounded crazy! Butternut squash, garlic and cranberries!? But I was curious so I had to try it. Sure enough, with a little tweaking, it was a taste-bud sensation!

Butternut Squash and Lentil Casserole
Serves: 6
500g Butternut Squash
1 1/2 cups green lentils
1/4 tsp nutmeg
1/2 tsp cinnamon
3 cloves garlic
3g thyme
400g tomatoes, tinned
100g dried cranberries
1 tsp olive oil
1 onion
1 chicken stock cube
400 ml water

Boil the lentils in the chicken stock cube and water for 1 hour.
Roast the squash in chunks in the oven for 30 mins.
Warm the oil and add finely chopped garlic and coarsley chopped onion.
Add the squash and any fluids which may have come off during roasting.
Drain the lentils, reserving the stock and adding it to the pan.
When the squash begings to break up a little, add the lentils and tin of tomatoes.
Simmer for 20 mins then add cinnamon,nutmeg, thyme & cranberries.
Mix well and leave to simmer for 30-45 minutes, or until the squash has almost completely broken down and the sauce has thickened.

227 calories per serving, 0.2g F, 0.0g SF, 44.2g C, 6.9g S, 10.1g Fb, 11.9g P

This freezes well and refridgerates for up to 3 days. I know the combination of flavours sounds crazy, I was skeptical too, but it really tastes delicious! I eat it on its own, its quite a large portion. Would perhaps go well with a small green salad, and maybe some bulgur wheat or brown rice if you fancy some starchy carbs/grains.

I'm having a boring but still delicious dinner. Baked potato with cottage cheese and a spinach salad. It's great when you're too tired to cook.

Other veggie meals I love are spiced sweet potato wedges with a bean burger, chillis and quorn fillets with quinoa and steamed veggies.

vegan maple baked beans from ohsheglows.com. my dad is by no means a vegetarian but he loves them.

Beans and lentils kinda girl, with some seeds and nuts thrown in at times. Not strictly vegan as I choose to eat honey. Hate fake meat stuff ( artificials added plus to damn expensive for a family of 5) although I do like tofu and tempeh on occasions if it is organic. So many cultures out there with delicious foods! Check out African cooking (most countries) and Mexican and Indian (my favourite! ) Most of these dishes last well in the fridge (unless you have teenage boys ) and freeze well too. Look at what they use in their vegetarian meals and you won't lack anything! Don't forget you can sprout beans and lentils too - yum! Been vegi for over 20 years now and I don't take supplements either. (Not preaching - just sharing some basics :happy: )

If you haven't discovered it yet, http://fatfreevegan.com/ is a great resource!

I like tempeh myself as far as protein subs go. I like it simmered in teriaki sauce and then add it to a stir fry. mmm...

I also made a great BBQ inspired menu for lunch last week: BBQ tempeh, sauteed kale, and cauliflower chili fries. I sliced up a brick of tempeh, add to a pot along with about 1/4 cup of bbq sauce. Simmer covered for 10-15 minutes, then without the cover until the sauce is cooked down. Heat a little olive oil in a non-stick pan over medium-high heat. Add chopped cauliflower and season well with onion powder, a little chili powder, and a little salt and pepper if needed. Saute until it starts to brown. If desired, transfer to a casserole dish and top with grated sharp cheddar. Use the same pan to saute the kale, adding salt, pepper, and cider vinnegar. Cook kale until dark green and tender.