I'm look for a good vegetarian recipe to make for my little sister! It needs to be quick and simple.?

Question

Having mom and little sister over to meet the girlfriend for dinner and I forgot my little sister is a vegetarian. Maybe something eggplant'ish

Answer 1

Here's a couple really yummy recipes I used when I was a vegetarian. Hope she likes them!

Easy Layered Veggie Bake

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
5 eggs, divided
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
1 medium onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1/2 of a small red pepper, cut into strips
2 medium tomatoes, sliced

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package. Add 1 of the eggs; mix until well blended. Press firmly onto bottom of greased 9-inch square baking dish; sprinkle with 3/4 cup of the cheese. Set aside.
SPRAY medium nonstick skillet with cooking spray. Add onions; cook and stir 5 min. or until tender. Remove from heat; stir in spinach. Spoon half of the spinach mixture over cheese layer in baking dish; top evenly with peppers. Cover with layers of the remaining 3/4 cup cheese and remaining spinach mixture. Beat remaining 4 eggs lightly; pour over ingredients in baking dish. Top evenly with tomatoes.
BAKE 35 to 40 min. or until center is set.


BOCA Pasta Bake

1 pkg. (12 oz.) frozen BOCA Meatless Ground Burger
8 oz. mostaccioli, cooked, drained
1 jar (28 oz.) spaghetti sauce
3/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping, divided
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

MIX ground burger, mostaccioli, spaghetti sauce and 1/2 cup of the grated topping.
SPOON into 13x9-inch baking dish sprayed with no stick cooking spray. Top with mozzarella cheese; sprinkle with remaining 1/4 cup grated topping.
BAKE at 375°F for 25 to 30 minutes or until thoroughly heated.

Oven Baked Chile Rellenos

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Shredded Cheddar Cheese
1/4 cup KRAFT Shredded Colby & Monterey Jack Cheese
8 poblano chiles, roasted, peeled, seeded and deveined
6 eggs
1/4 cup milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cloves garlic, minced
1/4 cup chopped cilantro

PREHEAT oven to 350°F. Mix cheeses until well blended; spoon evenly into chiles. Place in 13x9-inch baking dish sprayed lightly with cooking spray.
BEAT eggs and milk with wire whisk until well blended. Pour evenly over chiles.
BAKE 35 min. or until egg mixture is set. Meanwhile, combine sour cream, garlic and cilantro. Serve with the chiles.

Stuffed Shells

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Cottage Cheese
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 egg white
1 medium red pepper, chopped
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
20 jumbo macaroni shells (for stuffing), cooked, drained
1 jar (13-1/2 oz.) spaghetti sauce

PREHEAT oven to 400°F. Mix spinach, cottage cheese, 1/2 cup of the mozzarella cheese, the egg white, red peppers and salad dressing mix until well blended. Spoon evenly into pasta shells, using about 1 heaping tablespoonful of the spinach mixture for each shell.
SPOON half of the sauce into 13x9-inch baking dish. Place shells, filled sides up, in baking dish; spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup mozzarella cheese. Cover with foil.
BAKE 30 to 40 min. or until heated through.

BOCA Southwestern Burgers

1/2 cup chopped yellow pepper
1/4 cup salsa
1/4 cup chopped cilantro
1 pkg. (10 oz.) frozen BOCA Meatless Cheeseburgers
4 whole wheat sandwich rolls, split, toasted

PREHEAT grill to medium heat. Mix peppers, salsa and cilantro; set aside.
GRILL cheeseburgers as directed on package.
SERVE in rolls topped with the salsa mixture.

Cheese Quiche

1 cup sliced mushrooms
1 cup chopped onion
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1/3 cup MIRACLE WHIP Dressing
1/3 cup milk
4 eggs
1 cup KRAFT Shredded Mozzarella Cheese
1 frozen prepared pie shell (9 inch)
1/4 cup OSCAR MAYER Real Bacon Bits

PREHEAT oven to 375°F. Spray nonstick skillet with cooking spray. Add mushrooms and onion; cook 5 min. or until tender. Stir in spinach; mix well.
MIX dressing, milk and eggs until well blended. Add spinach mixture and cheese.
POUR into pie shell; sprinkle with bacon bits. Bake 50 min. or until set and golden.

Eggplant Parmesan

1 medium eggplant (about 1 lb.), peeled, sliced
1/2 lb. sliced fresh mushrooms
1 jar (26 oz.) spaghetti sauce
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping, divided
2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

SPRAY 13x9-inch baking pan with cooking spray. Place 1/2 each of the eggplant and mushrooms in prepared pan; top with 1/2 each of the grated topping and mozzarella cheese. Repeat layers.
TOP with spaghetti sauce; cover.
BAKE at 400°F for 35 minutes. Remove from oven. Top with remaining grated topping and mozzarella cheese. Bake an additional 5 minutes or until cheese is melted.

Eggplant Lasagna

1/4 cup olive oil
1 medium eggplant, peeled, cut into 1/4-inch cubes
1/2 cup chopped onion
2 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
3 cups POLLY-O Original Ricotta Cheese
1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded, divided
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
9 lasagna noodles, cooked, drained

PREHEAT oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally. Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.
SPRAY 13x9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.
BAKE 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.

Answer 2

Baked Eggplant with sauce on top, my new fav recipe:

1 small eggplant
1-2 cups tomato sauce
3 tablespoon nutritional yeast
1 tablespoon each: oregano, basil, parsley
baking pan, a big one!
olive oil

In a pot on medium low, cook the tomato sauce, nutritional yeast and spices for a couple minutes until it gets nice and thick. If its still really saucy and runny, add more nutritional yeast.

Slice up the eggplant. Pour oil all over the bottom of the baking sheet so that there is a layer of oil covering the bottom, lay the eggplant on the baking sheet and then spoon out the sauce mixture on top of every piece of eggplant, put it in the oven on 450* for 10-15 minutes. Just check up on them and make sure they look ok.

If you can't find nutritional yeast, use bread crumbs to thick'n it up...You can make the recipe even easier by buying a good commerical tomato sauce ( I love Barilla). I don't eat cheese, but if she does you can top it off with a little cheese. Also to add texture to the eggplant you can put them in for a little before you add the sauce.

Answer 3

If your sister eats dairy this is a good one: Veggie Lasagna
1 can Cream of Mushroom soup
1 Package frozen spinach
1 Can Rotel Tomatoes
About 2 1/2 cups chopped mushrooms
Lasagna Pasta
Mozzarella cheese
Ricotta Cheese
Boil your pasta
Preheat your oven to 375
Saute the thawed frozen spinach with the mushrooms in olive oil or margerine. Season to taste. Mix the can of Rotel Tomatoes and Cream of Mushroom soup in with the spinach mushroom saute. Take the mixture and put it at the bottom of a slightly greased glass pan. Put a layer cheese and then a layer of pasta. Repeat until all of your ingredients are gone.Make sure to end up with cheese on top. Bake until cheese is melted.
Yummy!

Answer 4

Sporadic has it right on, that's one of my favourite meals. I serve that at a party and people ask me for the recipe. A slight modification is to bake it in an oven, perfect for a rainy day or when unexpected friends drop in. Other things like cans of baked beans, spaghetti, corn, creamed corn, tomatos, peas, beetroot, asparagus, beans are all very cheap winners, potatoes, fruits etc. A lesser idea then is to make some bulk salad using things like fresh baby spinach, rocket, cherry or regular tomato, avocado, carrot, onion, olives, you could probably deep fry some tofu to add a bit of interest, pine nuts. This will last about 3 days if you refrigerate it. if you want to add some dressing, do it upon serving otherwise the salad will deteriorate. Add a bit of pasta to fill it out somewhat. for hot food, broccoli and cauliflower on a plate is a simple easy classic or try something like stuffing some capsicum with chopped vegetables. make a few of them then you can just heat them up in the oven..

Answer 5

I really like vegetarian burritos.
They are made with TVP (textured vegetable protien) which you can get from most health food stores in the bulk section with the natural sugars and whatot. This is what replaces the hamburger. Then buy some beef flavoring powder (the vegan kind of course).
First boil some water with a bit of the beef powder in it . Then add the TVP until it is moist and sticky. Then add beef flavor to taste and mix. Then fry it in an oiled fry pan.
From this point you make the burritos with the regualar stuff. I put black beans, corn, mushrooms, burrito mix and a hot pepper in mine. Roll it all up in a wheat tortilla with veggies and sour cream and salsa....YUM!

Answer 6

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Answer 7

Simple pasta bake. 1 lb. of rigatoni (or other desired pasta), 1 jar of spaghetti sauce, 1 lb. mozzarella cheese (shredded), 1 large sweet onion,1and1/2 tsp garlic,1 tsp sweet basil,1/2 tsp oregano,1/4 tsp rosemary,several sun-dried tomatoes, salt and pepper to taste. Place pasta (uncooked) into a medium sized casserole dish. Add 3 cups of water and all other above ingredients. Mix thoroughly. Place covered dish into oven pre-heated to 425 degrees for 25 minutes. remove from oven. remove cover and add cheese. Place back in oven and bake additional 10 minutes, uncovered.
Let stand for at least 5 minutes before serving. Serves apx. 6 people.

Answer 8

Try pasta with a sauce of---
Finely chopped tomatoes
minced garlic
chopped fresh basil
a splash of balsamic vinegar
Mix the tomatoes and all together in a plastic or glass bowl cover and let set on the counter for a couple of hours.
Cook your pasta and toss the sauce with the hot pasta.
Serve with bread, and a salad.
Tada, you're done.
Don't forget the parmesean cheese.

Answer 9

Here is something they will most likely love:
EGGPLANT PARMESAN
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly and generously with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

3 When eggplant has drained, press down on it to remove excess water, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Serves 8.

Answer 10

eggplant lasagna.... basically use your same basic lasagna recipe with red sauce and cheese, but go about using eggplant as the layers that would be the pasta... slice them lengthwise first, bake til done, then go about making the layers with sauce and all... then bake in the oven until melds together and hot

Answer 11

Try this:
INGREDIENTS:
3 cups uncooked macaroni
1 (28 ounce) can whole peeled
tomatoes, drained and
chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil salt and pepper to taste
1 1/2 cups grated Cheddar
cheese
1 1/2 cups shredded
mozzarella cheese
3/4 cup freshly grated
Parmesan cheese
1/4 cup crumbled feta cheese

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
3. Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
4. Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
5. Bake in preheated oven for 15 to 25 minutes.


With this as a side dish: (Stir-fried asparagus)
INGREDIENTS:
1 tablespoon butter
1/4 sweet onion, chopped
1 pound fresh asparagus,
trimmed 1 teaspoon chopped roasted
garlic
2 teaspoons teriyaki sauce

DIRECTIONS:
1. Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
2. Drizzle with teriyaki sauce and serve immediately.

And a dessert for everyone: (Apple Crisp)
INGREDIENTS:
4 apples - peeled, cored and
chopped
1 dash ground cinnamon
1 dash ground nutmeg
1/2 cup walnuts 1/2 cup pecans
1/2 cup brown sugar
1/2 cup all-purpose flour
4 tablespoons butter, diced
1 pinch salt

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place apples in a pie pan and dust with cinnamon and nutmeg. Cover with foil and bake for 20 minutes.
3. In a food processor chop nuts with a few short pulses. Pour in sugar and flour and process to combine. Add butter and salt and process until mixture resembles coarse meal. Sprinkle topping over apples.
4. Bake in preheated oven for 30 minutes, or until golden brown.
ALL RIGHTS RESERVED © 2005 Allrecipes.com

You could serve pretty much any kind of meat with these, but I'd suggest a ribeye steak (seasoned with just salt and pepper) with this :
Roast 1 head of garlic (cut off top, drizzle with oil, season with salt and pepper--bake at 375 for about 20 minutes, until garlic is soft)
Soften 1 stick of butter
In food processor (or use an inexpensive food "chopper") pulse butter, 1 tbsp italian seasoning, and roasted garlic until well mixed. Refridgerate until ready to use.

After cooking steak (either on a grill or in a hot, lightly oiled skillet), place a spoonful of the flavored butter on top of each steak. (The melting butter will make the steaks extra juicy.)

Got leftover butter? Slice up some store bought Italian bread and spread it on. Toast butter side up in a 375 degree oven.

How's that for an answer?? :D