Whats a good vegetarian recipe?

Question

It needs to be healthy and a main course. Any ideas? I don't mind it being complicated, that is fine by me.

or a website with recipe ideas.

Any vegan ideas aswell? I weould like a product that can be reheated. Thanks for the answers!

Answer 1

cauliflower cheese(sorry i love it) or quorn chilli with rice

Answer 2

veggie stir-fry with rice or noodles (use plenty of sauce), dhal (indian lentil dish) with pilau rice or you could try polenta if you really want to impress your guests.

For polenta:
finely chop an onion and fry until soft. Stir in tomato sauce, crushed garlic, herbs, nutmeg, salt, pepper and dried soya mince. Add tomato sauce until all the mince is rehydrated. Then get an ovenproof dish and line it with baking parchment.
I buy pre-packed polenta, so you just slice it and, starting and ending with the mince, alternate thin layers of polenta with mince. Cover with foil and bake at 220C for 30 mins. If done well this tastes really good and looks very fancy. It should take 60-70 mins from beginning to end. You may want to serve it with some grilled vegetables (courgettes work particularly well).

Answer 3

Boil 4 or 5 small potatoes. Save water.

Add one chopped onion, two cloves of garlic, one chopped leek, one green or red chopped capsicum, small tin of baby maize, 2 Knorr veggy stock cubes. One dash of lemon juice, tsp ginger, 2 tbspns of Tesco Green Thai Curry powder. Cook until onion is tender. Add 3 or 4 chopped mushrooms, a dash of lemon juice or wine vinegar, a whole chopped chili and a small tin of coconut milk or coconut cream. Top with fresh coriander (optional). Serve with crusty bread and enjoy.

Will last at least 2 days if kept in fridge.

Answer 4

vegetarian shepard's pie...

boil about 7-8 potatoes til soft...mash them with soymilk...
spread the potatoes out in a baking pan...we use a glass one..
in a skillet saute some onions and mushrooms...after a couple of minutes add some tofurky keilbasa cut into round pieces.....
top the potatoes with the mushrooms, onions, and tofurky keilbasa...
sprinkle with soy cheese or regular cheese...
bake in oven at 350 for about 5 minutes...

this is a very yummy recipie...

Answer 5

I like to use courgettes, just put them in the oven with little oil, pepper and salt and you can use it with rice, with macaroni, couscous, in oven dishes, on bread.

Answer 6

Vegetarian Lasagna, go to www.foodnetwork.com

Answer 7

pasta alfredo with broccali and cauliflour in it is good.i love fried rice too.i could live off it.

Answer 8

Fruit salad and a blended fruit juice would be nice!!!!

Answer 9

rice an pea

Answer 10

Palak Paneer- Can be vegan or vegetarian.

Basically it is sour cream, garlic, ginger, spinach, and paneer cheese with spices. You can make it vegan by using a vegan sour cream and substituting pan fried Nigari tofu for the cheese. I've had it both ways and I honestly can't taste a difference.

This recipe calls for Ricotta, but paneer can be made with whole milk, salt and lime juice. I've also done this before. It's good.

I usually don't bother to put the spinach in the blender, it has a different texture that I like better.

Palak Paneer

6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chili peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
coarse sea salt to taste



Directions:

1In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.

2 Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

3 In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.



Here's another recipe I like. Sloppy Joes. I frequently find meat recipes and alter them to my needs. In this case I used beef flavored TVP that had been re-hydrated. You can also buy Worcestershire sauce that is vegetarian. Some regular grocery stores may have it, if not, check a place like Wild Oats, Trader Joes, Whole Foods or a local health food store. I use Annie's Worcestershire sauce, but I know there are some other vegetarian brands as well.

Sloppy Joes

2 tablespoons olive oil
2 onions, chopped
4 ribs celery, chopped
1 jalapeño pepper, diced
1 green bell pepper, diced
6 cloves crushed garlic
2 pounds ground beef (substitute TVP in sufficient quantity)
1 cup tomato sauce
3 tablespoons tomato paste
1/2 cup ketchup
1 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce (Use vegetarian version)
6 hamburger buns, toasted

Directions

Heat oil in large frying pan over medium heat. When oil is hot, add the onion, celery, jalapeño, and bell pepper. Cook until soft. Add the garlic and continue cooking for 3 or 4 minutes.
Increase heat to medium-high and add the ground beef to the skillet. Cook meat until browned (about 10 to 12 minutes). Season with salt and pepper.
Lower heat back to medium and add the tomato sauce, paste, ketchup, Tabasco, and Worcestershire sauce. Cook, stirring, until the liquid is reduced and the mixture is thick (15 to 30 minutes).
Season with salt and pepper and serve on toasted hamburger buns

One more. Oriental dish

Tofu and Shiitake Mushroom Stir Fry with Garlic Sauce

Ingredients
3 lbs. Broccoli
1 lb. Tofu (firm)
1 Onion (large)
1 Garlic Bulb
1 cup Shiitake Mushrooms
1-1/2 tsp. Ginger (ground)
1 tsp. Mustard (dry, ground)
1 tsp. Oregano (dry)
1/4 tsp. Cayenne Pepper (ground)
1/4 cup Soy Sauce
2-3 tbsp. Corn Starch
1/2 tsp. Smoked Sesame Oil
Preparation
This recipe is best prepared in a wok, but can also be prepared on the stove top in a large frying pan or pot.
If you are using dried shiitake mushrooms, begin by soaking them in water.
It is also best to begin preparing the brown rice at this time. We suggest cooking 2 cups of brown rice in 4 cups of water (double our recipe).
Peel the onion, cut into one-half inch chunks and place in the wok. Peel and crush the garlic and add to the wok. Wash the broccoli and peel the tough outer skin of the stems. Cut the stems into one inch lengths, cut each piece in half and slice. Add the sliced broccoli stems to the wok. Separate the broccoli florets, cut as necessary into bite-size pieces and add to the wok.
Put the drained shiitake mushrooms in the wok. Add one-half cup of water. Add the ginger, mustard, cayenne pepper, and oregano. Begin stir-frying at 375 degrees F, thoroughly tossing (mixing) with two long handled spoons.
While the stir frying is in progress, cut the tofu into bite-size pieces, add to the wok, and continue stir frying.
Add the soy sauce and corn starch to 3/4 cup of water in a measuring cup and mix thoroughly until the starch is dispersed.
When the onions are translucent, add the soy sauce mixture and smoked sesame oil and continue stirring until all the liquid has thickened. If it is too thick, add a little additional water to the stir fry and continue mixing until the sauce is at the desired consistency. Turn off the heat. The stir fry is ready to eat. The rice should also be ready or nearly ready, too.
Serve over a bed of brown rice and enjoy.