Easy vegetarian recipes?

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cassiejoyy
cassiejoyy Posts: 82
in Recipes
Does anyone have any easy/low calorie/low sodium/ vegetarian recipes?

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  • healthysmiles
    healthysmiles Posts: 28 Member
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    bump.
  • Kym1610
    Kym1610 Posts: 333 Member
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    My hubby is a fussy vegan. I have only just started this blog tonight but there are vegie reciepes here
    http://www.myfitnesspal.com/blog/Kym1610/view/my-tried-and-true-reciepes-119373
  • looklikeaskeleton
    looklikeaskeleton Posts: 62
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    Baked Parmesan Tomatoes
    TIP: I used a cupcake tin to hold the tomatoes together while baking!
    Ingredients
    4 tomatoes, halved horizontally
    1/4 cup Parmesan cheese
    1 teaspoon chopped fresh oregano
    1 teaspoon garlic powder
    1/4 teaspoon salt
    Freshly ground pepper, to taste
    4 teaspoons extra-virgin olive oil
    Preparation
    Preheat oven to 450° F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
    ~ 62 calories per half tomato

    also,

    Hummus and veggie wraps
    Ingredients:
    4 multigrain wraps
    1/2 cup reduced fat hummus dip
    1/2 baby cos lettuce, leaves torn
    1 small cucumber, cut into ribbons
    1/2 red pepper, sliced
    1 shredded carrot
    2 tomatoes - slice into thin wedges.
    2 small avocados (or 1 large) - sliced
    Direction:
    Place wraps on a flat surface. Spread with hummus along the centre of each wrap, top with vegetable ingredients as desired. Roll up firmly, wrap in plastic, and transfer to lunch boxes.
    serves 4

    :)
  • bethrs
    bethrs Posts: 664 Member
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    I can't promise anything about the sodium, but here are a few of my favs:

    Spaghetti Squash with homemade sauce:

    1 spaghetti squash, halved and nuked in the Microwave for 8-10 minutes. (scrape out the "noodles").

    1 can diced no salt added tomatoes
    1-2 clove garlic chopped
    30-50 g white onion

    Saute onion and garlic in non-stick pan. Add in tomatoes once garlic and onions are softened and cook for 20 minutes.

    Top Spaghetti Squash with sauce and add 1 ounce of low fat shredded mozzarella.

    *edited to tell you this is a lot of food, depending on the size of the squash- could serve 2 or 3 with a big enough squash.
  • renderol
    renderol Posts: 21
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    This web site does recipes with a healthy twist! see below link for veg safe ideas!

    http://www.hungry-girl.com/search?keyword=vegetarian
  • ratkaj
    ratkaj Posts: 166 Member
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    betty crocker makes a vegetarian cookbook that I LOVE!

    http://www.amazon.com/Betty-Crocker-Vegetarian-Recipes-Really/dp/1435125746
  • auntbyte
    auntbyte Posts: 32 Member
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    I adore this hearty dish! Its an easy, fast weeknight meal that's good enough to serve company!

    vegan beef stew

    Serves 4

    3 T. Extra Virgin Olive Oil
    1 C. Raw Carrots, Chopped
    1 C. Raw New Potatoes, Chopped
    1/2 C. Raw Onions. Chopped
    1 - 2 Cartons of Imagine Wild Mushroom Gravy
    1 Pkg Gardein Beefless Tips
    Seasoning to taste

    Saute veggies in the olive oil over medium high heat until carmelized and tender. Add the carton(s) of gravy to taste.
    In a separate skillet, heat the Beefless Tips until heated through and browned. Add to veggie mixture and simmer about a half hour.
    Season to taste.
    Serve with a nice, crusty bread and enjoy!
  • TimTamGirl
    TimTamGirl Posts: 20
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    Check out this web site from Australia. You don't have to join in order to view the recipes and it is really easy to find what you are looking for. I also like the fact that a lot of the recipes have been reviewed to give you an idea about how it turns out.

    www.bestrecipes.com.au

    Have Fun :tongue:
  • fitnhealthyccthatsme
    fitnhealthyccthatsme Posts: 359 Member
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    I'm not a vegetarian, but I think this recipe falls into that category:

    Baked Ziti and Summer Veggies

    YIELD: 4 servings (serving size: about 1 1/2 cups)
    COURSE: Casseroles, Main Dishes

    Ingredients
    4 ounces uncooked ziti
    1 tablespoon olive oil
    2 cups chopped yellow squash
    1 cup chopped zucchini
    1/2 cup chopped onion
    2 cups chopped tomato
    2 garlic cloves, minced
    1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
    2 tablespoons chopped fresh basil
    2 teaspoons chopped fresh oregano
    3/4 teaspoon salt, divided
    1/8 teaspoon crushed red pepper
    1/4 cup (2 ounces) part-skim ricotta cheese
    1 large egg, lightly beaten
    Cooking spray

    Preparation
    1. Cook pasta according to package directions, omitting salt and fat; drain.
    2. Preheat oven to 400°.
    3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
    4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

    Blakeslee Wright, Cooking Light
    JULY 2011


    Nutritional Information

    Amount per serving
    Calories: 301
    Fat: 12.1g
    Saturated fat: 5.3g
    Monounsaturated fat: 5g
    Polyunsaturated fat: 0.9g
    Protein: 16.5g
    Carbohydrate: 32.8g
    Fiber: 4.1g
    Cholesterol: 65mg
    Iron: 1.9mg
    Sodium: 640mg
    Calcium: 291mg
  • Teeladog
    Teeladog Posts: 157 Member
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    Here is one of my very favorites. My kids eat the topping on it's own because they don't like potatoes.

    Santa Fe Black Bean-Topped Potatoes

    4 baking potatoes (about l l/2 lbs)
    2 tsp vegetable oil
    l c diced yellow bell pepper
    l/2 c coarsely chopped onion
    l tsp bottled minced garlic
    l/3 c bottled salsa
    l tsp ground cumin
    l l5 oz. can black beans, rinsed/drained
    l l4.5 oz. can stewed tomatoes, coarsely chopped & drained
    l c (4 oz) shredded Monterey Jack cheese w/jalapeno peppers
    l/4 c low-fat sour cream
    l/4 c chopped fresh cilantro

    Pierce potatoes w/fork, arrange in circle on towels in microwave. Zap on HIGH l6 min. or til done, rearranging after 8 min. Let stand 5 min.

    As potatoes cook, heat oil in large nonstick skillet over medium. Add bell pepper, onion, garlic, stir-fry 3 min. Stir in salsa, cumin, beans, & tomatoes, cook 7 min. til thick.

    Split potatoes open w/fork, fluff pulp. Spoon 3/4 c. bean mixture over each potato. Top each w/l/4 c cheese, l Tbs. sour cream, and l Tbs. cilantro.

    4 serv.

    464 cal, l3.8 g fat, l8.6 g protein, 7.6 g fiber, 28 mg chol, 558 mg sodium.
  • sewerchick93
    sewerchick93 Posts: 1,440 Member
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    bump
  • dointime
    dointime Posts: 103 Member
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    Glad I found this, thanks for the suggestions!!!
  • Hollyesh
    Hollyesh Posts: 3 Member
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    I always liked this website: http://veganyumyum.com/. She does a great job of describing and explaining her recipes and ingredients. She also takes awesome pictures of each dish.
  • sceck
    sceck Posts: 219
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    Zucchini boats!
  • annisthehag
    annisthehag Posts: 11
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    This is a good website for low fat / calorie veg. food. It's a vegan website, but there's no reason you couldn't add egg, cheese or whatever to the recipes there if you wanted.

    http://blog.fatfreevegan.com/

    :)
  • weeze_h
    weeze_h Posts: 72
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    Here's one of my favourite recipes from www.allrecipes.com

    Ingredients
    1 (8 ounce) package penne pasta
    2 tablespoons olive oil
    1/2 cup chopped onion
    1 clove garlic, minced
    3 cups chopped tomatoes
    1 cup sliced fresh mushrooms
    2 cups spinach leaves, packed
    salt and pepper to taste
    1 pinch red pepper flakes
    8 ounces feta cheese, crumbled

    Directions
    Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
    Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
    Nutritional Information
    Amount Per Serving  Calories: 451 | Total Fat: 20.6g | Cholesterol: 50mg
  • weeze_h
    weeze_h Posts: 72
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    Just realised you said 'easy' recipes - my earlier post is relatively easy but you can't get any easier than this-

    1 pack couscous (just add boiling water)

    Serve with either:
    2 x baked pepper (chop top off, de-seed, put top back on wrap in tinfoil and bake for 20mins)
    2 x baked flat mushrooms (wrap mushroom in tinfoil and bake for 20mins)
    Or a selection of stemmed vegetables

    I sometimes add fish for protien but you could always add mixed beans and the above also goes well as a filling for a wrap
  • Brandicaloriecountess
    Brandicaloriecountess Posts: 2,126 Member
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    Good recipes!
  • MeghanHill12
    MeghanHill12 Posts: 9 Member
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    I take a wheat/whole grain tortilla wrap, spread a little peanut butter (crunchy or creamy are both good) , and then cut up apples and roll it up. Sounded gross at first, but its a wonderful and healthy meal thats surprisingly filling. Hope you like it :)
  • Robyn4444
    Robyn4444 Posts: 8 Member
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    I take a wheat/whole grain tortilla wrap, spread a little peanut butter (crunchy or creamy are both good) , and then cut up apples and roll it up. Sounded gross at first, but its a wonderful and healthy meal thats surprisingly filling. Hope you like it :)



    Oooh, I'm going to try this one!

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