What is a good vegetarian recipe that isn't pasta?

Answer 1

Spinach and Potato Frittata

2 tbs olive oil
6 small red potatoes, sliced into desired size
1 cup torn spinach ( I used the packaged kind )
2 tbs sliced green onions
1 teas crushed garlic
6 eggs
1/3 cup milk
1/2 cup shredded cheddar plus extra for topping if desired
salt and pepper to taste

Heat oil in a medium skillet oven medium heat. Place potatoes in skillet, cover and cook 10 minutes.Add spinach, green onions, and garlic. Season with salt and pepper. Cook 2 minutes.
Beat eggs and milk in a bowl. Pour into skillet over veggies. Cover top with cheese and scramble. Reduce heat to low and cook covered 7 minutes or until eggs are firm.

Pineapple Enchiladas (these sound odd but are so good!)
1 20oz can crushed pineapple
1/4 cup sour cream
2 cups divided shredded cheddar cheese
1 10oz can enchilada sauce, divided
6 flour tortillas

Preheat oven to 375. In a bowl, mix pineapple, 1 cup cheese, and sour cream. Pour in 1/4 cup sauce on bottom of a 9 by 13 inch baking dish. Fill tortillas with pineapple, roll, and place in baking dish. Pour on remaining sauce and sprinkle with remaining cheese. Bake covered for 30 minutes.

Asparagus Brie Quesadillas (this is very filling)

1 tbs olive or vegetable oil
1 teas rosemary, thyme, basil, tarragon (to add up to 1 teas.)
3/4 teas salt
2 flour tortillas
1 tbs basil pesto, or spaghetti sauce
1/2 lb asparagus, chopped
1/2 cup mushrooms or red pepper
5 oz sliced Brie
2 tbs mozzarella

Combine oil and herbs and salt in a bowl. Brush on tortillas. PLace oil side down in a single layerr on lightly greased baking sheet. Spread sauce on top. Sprinkle with red pepper or mushrooms, and asparagus. Arrange Brie over asparagus/pepper mix/ Sprinkle 2 tbs cheese over Brie. Cover with 2nd tortilla and press down firmly. Bake at 375 for 10-15 minutes.


Try this site as well:
http://vegetarian.allrecipes.com/

Hope I was of some help to you!

Answer 2

Vegetarian Fajitas Recipe

2 teaspoons vegetable oil
1 cup quartered,sliced onions
1 cup red peppers or green peppers or yellow bell peppers, cut into strips
1 (15 ounce) can black beans or pinto beans or kidney beans, drained
1/2 cup whole kernel corn
1 (1 1/4 ounce) package fajita seasoning mix
1/3 cup water
1/4 cup chopped fresh cilantro or parsley
6 flour tortillas, warmed

Heat vegetable oil in large skillet over medium-high heat.
Add onion and bell pepper.
Cook.
Stir occasionally for 3-4 minutes or until vegetables are tender.
Stir in beans, corn, fajita seasoning mix and water.
Bring to a boil.
Reduce heat to low and cook, stirring occasionally, for 3-4 minutes or until mixture thickens.
Remove from heat.
Stir in cilantro.
Spoon 1/2 cup fajita mixture onto each tortilla and fold in half.

Answer 3

You might as well cook tofu vegie soup......
1 Tofu, cut into cubes
1 medium size carrot, cut into cubes
3 stocks celery, thinly cut
dried mushrooms, cut into strips
1 beated egg
1 chicken cube
Simply boil 3 cups of water with chicken cube, tofu, carrots, celery and mushrooms for 5 minutes. Then add the egg. Serve.
Yummy.....

Here's another one......
Mash the tofu and mix with 1 beaten egg and 1 grated carrot. Put in a molder and steam in a steamer or deep fry. Serve with mayonnaise or catsup.

Answer 4

Visit Indian Restaurants,,, Plenty of veg delicious dishes

Answer 5

Breaded, Fried, Softly Spiced Tofu

This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I've settled on this ratio of spices and other breading ingredients. The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side.
Original recipe yield: 4 servings.

INGREDIENTS:
1 (16 ounce) package extra-firm tofu, drained and pressed
2 cups vegetable broth
3 tablespoons vegetable oil
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sage
1/2 teaspoon cayenne pepper

DIRECTIONS:
Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
Warm oil in a large skillet over medium-high heat.
Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

Aloo Gobi

Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy. WARNING: This dish is extremely spicy, which is the way I like it. However, if you don't like your food that spicy, feel free to cut down on the serrano pepper and/or cayenne pepper. Also, I would recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating.
Original recipe yield: 6 servings.

INGREDIENTS:
3 tablespoons vegetable oil, divided
1/2 teaspoon cumin seed
1 small onion, quartered then sliced
2 serrano chile peppers, minced
1 teaspoon ginger paste
2 teaspoons ground coriander
1/4 teaspoon paprika
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
2 medium baking potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt
1/2 head cauliflower, cut into florets
2 teaspoons lemon juice

DIRECTIONS:
Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger, fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
Stir in potatoes and salt, cover and cook for 5 to 7 minutes. Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes. Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.

Answer 6

Tacos.

Answer 7

http://vegetarian.allrecipes.com/

Pick up a vegetarian cook book at a bookstore, they can really help your diet improve.

Answer 8

salad with dressing