Vegetarian recipe suggestions please!!!

Rice and beans. Goodness gracious how I love rice and beans. You can add almost anything to them, and spice them almost anyway. You can cook it up in mass portion it, and freeze/fridge portions well.

Sometimes I'll get lazy and just down brown rice and a can or two of goya low sodium black bean soup.

You can up the protein by putting in any sort of veggie protein (soy, tofu things), or just have a protein replacement on the side. (rice and beans plus a veggie burger, or a protein shake, etc).

Make mashed potatoes. In a pan saute garlic, onion & carrots. Ad asparagus & cherry tomatoes put on low until and cover till tomatoes pop open. Serve over mashed potatoes. I uses turkey sausage with this usually but it is good by itself. (You can also use rice instead of potatoes.

If you don't like tofu, have you tried paneer (Indian cheese)? It's much firmer than tofu and actually has a slight flavor to it unlike the tofu.
When I was vegetarian, I made a lot of curries with paneer. Now I make lentils or chickpeas, which are also good options.

There are lots of great blogs online to check out. My favs are https://deliciouslyella.com/ , http://minimalistbaker.com/ , http://www.isachandra.com/ , and http://www.nomeatathlete.com/vegetarian-recipes-for-athletes/ .
Isa has a great tofu recipe that you press then marinate and bake...so good!

We make tofu all the time. You have to get extra firm and press/drain it well. Lentils are a great filler for any meal, as they are crazy fast to make and taste awesome with some seasoning. We also make egg drop soup sometimes with veggie broth. Add mushrooms, peppers, and rice.

Definitely check out Budget Bytes, she has a ton of vegetarian recipes and I've never had a dud from her yet.

I'm not a fan of tofu, and some meat replacements can be iffy, but black beans and chickpeas can go a long way to fill up dishes.

I think Pinterest has a ton of ideas. I also like Mark Bittman's book - How to cook everything vegetarian. Most libraries will have it, no pictures, but . I like the Food52 website, they have a whole section of vegetarian recipes. Vegetarian Times as well.

Tofu straight from the container is bland and a little bitter. Press the block of tofu to remove the excess water by putting it on a plate with another plate over it, and put a can or two on the top plate to add some weight. i put the entire thing in the sink for 30 minutes to let the water drain off. I then crumble the tofu for eggless salad, or cut it into cubes or cutlets.

Amazon sells a tofu press that makes it easy.

To take care of the blandness, make a marinade to soak the tofu in. I like soy sauce (or tamari) with some toasted sesame oil, a little honey or mirin, 5 spice powder, chopped ginger and/or chopped garlic. BBQ sauce, or something similar, works well too (Google tofu marinade for recipes). Let it soak for at least 1 hour (overnight is best). Make sure you leave some marinade on the tofu when you bake it. Removing the water seems to make the tofu more absorbent.

I bake the tofu cutlets at 350 until they get a brown glaze (about 50 to 60 minutes), carefully turning them over halfway through baking. The marinade makes the pan sticky, so I either use oiled foil, or a silicone baking sheet. You could also pan fry them in oil. The tofu is very flavorful this way, with an almost custard interior if you serve them right away. They firm up when they cool, like the pressed and flavored tofu you see in the markets, but loose the custard texture.

I do the same kind of thing with 1/2 inch cubes of tofu in a stir fry. Cook them separately in oil and remove from the wok to a paper towel lined plate, then add them to stir fried veggies when you add the seasoning sauce.

Good luck and be creative. Creativity feeds the soul, while the tofu feeds the rest.

This is a really good Tofu Tikka Masala recipe that I love to make!

http://kindnesskitchen.ca/tofu-tikka-masala/

I'm working my way through the 1,000 Vegan Recipes cookbook. I have just made Argentinian Bean and Vegetable Stew (note: for truly accurate calories, weigh your vegetables. I just went with a generic '1 red onion' etc., but I've also got quite a bit to lose and I'm not sweating whether my onion was 45 or 60 calories split 6 ways. I've been told that when you get down to the last 10 lbs or so, every little bit counts that much more.)



Heat oil on medium in large pot. I used a 5-qt Dutch oven. Add onion, garlic, red pepper, and squash (the recipe actually called for a medium butternut squash but I find them a pain to peel, seed, and chop, so I used 2x284 grams of frozen), cover, and cook 10 minutes.

Add diced tomatoes (undrained), chilis, broth, spices, and sugar, bring to a boil, and then simmer 20 minutes uncovered.

Add corn, kidney beans, and salt and simmer until heated through and all veggies tender. Taste and adjust seasonings.

Add orange and heat through.

Serve garnished with parsley.

TejahBee wrote: »

We make tofu all the time. You have to get extra firm and press/drain it well. Lentils are a great filler for any meal, as they are crazy fast to make and taste awesome with some seasoning. We also make egg drop soup sometimes with veggie broth. Add mushrooms, peppers, and rice.

Yeah agreed lentils will be your friend. Red Lentils cook really quick 20min or less. Any type of recipe that would normally use ground beef, say lasagna, spaghetti, chili, etc. You can use spiced red lentil and sometimes combine with black beans to fill up the recipe and get the texture and flavor.

That said, this is one my faves. it like a red thai curry, really flavorful and spicy.

https://vegangela.com/2014/01/09/coconut-curry-lentil-soup/

yellingkimber wrote: »

gekeller wrote: »

Press the block of tofu to remove the excess water by putting it on a plate with another plate over it, and put a can or two on the top plate to add some weight. i put the entire thing in the sink for 30 minutes to let the water drain off. I then crumble the tofu for eggless salad, or cut it into cubes or cutlets.

I usually use a textbook or two on top of my plates to really get the extra water out of there. After thirty minutes, I empty out the bottom plate and put the books back on top. I can usually get about an 8th of a cup more water out of there, which it nice because I marinate it in some soy sauce and add just a touch of moisture back in. Then, I cut it into cubes, season it with whatever ethnic flair I'm going for that day, and bake it until it's pretty crispy.

The main trick to getting good tofu is to buy extra firm and make sure you get the water out of it.

I put my salad bowl on top of mine as it's always so heavy with fruit!

Check this list that includes majority of vegetarian recipes: https://www.changeinseconds.com/recipes/

Cauliflower and potato korma with coconut milk!, meatless meatballs and pasta, chilli con carne minus beef extra beans! All delicious, satiating and low in calories! Just make more for more calories ☺️ using basic ingredients and quick and easy to make. Follow me to see these dishes in detail! Constantly trying new things. I’m vegan btw so these dishes are all vegan too!