Vegan/Vegetarian Recipes?

Question

Does anyone know any good vegan or vegetarian recipes? Or know where I can find any?

Answer 1

http://vegweb.com/index.php?action=recipes

Awesome Breakfast Burritos

Ingredients (use vegan versions):

2 medium potatoes, diced small
1 small onion, diced small
7 oz. (1/2 cube) regular firm tofu
1/2 tube Gimme Lean vegan sausage
turmeric
cumin
tabasco
other spices
2 - 4 flour tortillas (depending on size)
vegan sour cream
salsa

Directions:

Heat ~1 tablespoon olive oil in a large skillet. Throw in potatoes when skillet is very hot, saute on med-high, stirring frequently, until translucent (about 5 minutes). Add desired spices, I used sage, thyme, and rosemary. Cook 1 minute more, stirring often. Add onion, reduce heat to medium, and saute ~2 minutes more. Reduce heat to low and crumble tofu onto potato-onion mixture. Add a dash of turmeric, cumin, and tabasco on top of tofu. Stir everything together and increase heat to medium. Cook ~2 minutes.

Push everything to one side of skillet. Crumble vegan sausage onto empty side of skillet, making sure to crumble into small pieces. Cook sausage for ~1 minute, then mix everything together. Cook, stirring frequently, for ~2 more minutes. Microwave tortillas for 30 seconds, then add mixture into tortillas.

Add vegan sour cream (I used Tofutti brand), and salsa. Fold like a burrito and enjoy! Very delicious and healthy too!



Peanut Butter & Banana Burritos

Ingredients (use vegan versions):

1 tablespoon margarine or vegan butter
4 bananas, sliced
4 medium flour tortillas
4 tablespoon peanut butter
cinnamon
sugar or other sweetener (optional)

Directions:

In a medium skillet on medium heat, melt the margarine or butter. Add bananas, cinnamon, and sweetener if using. Stir well, and cook for about five minutes, stirring occasionally.

Meanwhile, prepare the tortillas: Warm the tortillas briefly in the microwave to make them pliable, then spread about 1 tbsp peanut butter on each tortilla. Divide the cooked banana equally onto the four tortillas. Seal the burritos on both ends and place in a heated skillet, about a minute per side. This melts the peanut butter and also seals the tortillas. These burritos are excellent for breakfast or a snack with a tall glass of soymilk or some hot coffee!

This is really just a base recipe. You can make these with any kind of nut butter (soy nut, almond, cashew, or even tahini) or any fruit or combination of fruits (apples, pears, peaches, blackberries). The only fruits I wouldn't recommend are citrus fruits or fruits that are very watery, like watermelon. Feel free to experiment with seasonings too. I hope you enjoy this easy, yummy recipe


Breakfast Scramble

Ingredients (use vegan versions):

2 new red potatoes, diced w/skins on
1 small onion diced
1/2 bell pepper diced, any color
1 lb. extra firm fresh packed tofu, crumbled
garlic
basil
nutritional yeast
chipotle powder or cayenne pepper
salt and pepper
olive oil for frying or whatever else you prefer.

Directions:

Fry diced potato in oil first. When potato is almost done, add onion, bell pepper, crumbled tofu, and remaining spices (Except nutritional yeast). I really like chipotle powder, but if its not available or you don't like it, you can use cayenne powder, or omit that step all together.

When it is all cooked, then I stir in the nutritional yeast - howe'ver much you prefer- to give it a cheezy egg taste. sometimes I also add a little soy margarine in this step for added flavor.

Sometimes I use Fantastic Foods Tofu Scramble with this recipe. But when I don't have any on hand, I make it from scratch. You can vary this recipe in so many ways to suit your taste. Its really wonderful.

I hope you try it, and experiment with your own ingredients. Its great for any meal of the day.



Tex-Mex Breakfast

Ingredients (use vegan versions):

1 lb extra firm tofu
1 package Tofu Scrambler from Fantastic Foods
1 can chopped chiles
1 jar salsa (medium preferably)
sliced soy cheese
warmed corn or MILK FREE

Directions:

Cook tofu that has been mashe'd with a fork on medium high for 5 minutes, stirring frequently. Add a fourth of the jar of salsa and the can of chiles. Stir in the Tofu Scrambler and add another fourth jar of salsa. (In place of the water called for in the tofu scrambler recipe) Let all he ingredients cook together. Mound into a tortilla and add the cheese on top. Let sit for a minute at least and then gorge on the gooey mexican feast!



Taco Casserole

Ingredients (use vegan versions):

1/2 package of Boca Burger meat substitute
1 package taco seasoning (check ingredients)
water
1 can corn
1 small can tomato sauce
totilla chips
can of beans (refried or black)
1/2 onion diced
non-stick cooking spray
2 cups soy cheese

Directions:

Spray pan with non stick spray. Warm the meat substitute a few minutes. Put in onion and taco seasoning, using the amount of water called for on the taco seasoning package. Cook for a few minutes, add tomato sauce and corn. Cook a few more minutes.

Put chips on bottom of a deep 9 inch casserole dish (crunched a little bit, not too small). Pour mixture over chips, then cheese, then more chips, mixture, cheese. The mixture should be the last layer on the casserole. Then put a layer of beans and more cheese.

Bake at 350 degrees for 15-20 minutes until hot. Very yummy!


Creamy Baked Macaroni and Cheese

Ingredients (use vegan versions):

1/4 cup canola oil
1/2 cup unbleached flour
2 cups plain soymilk
1 1/4 teaspoon salt
1/2 cup grated cheddar-style soy vegan cheese
1/4 cup bread crumbs (I make my own)
1 pound tube shaped pasta (elbows, etc.)

Directions:

Cook pasta.

Pre-heat oven to 375 F.

While pasta is cooking, heat the canola oil over medium-low heat in a skillet. Slowly add flour until no lumps. Slowly stir in soymilk and salt. Stir until creamy, then bring to a boil. Continue to heat and stir one minute after begins to bubble.

Turn heat to low, and stir in soy cheese until blended to a nice orange sauce.

Place cooked noodles in a casserole dish, and pour cheeze sauce over noodles.

Stir to coat all noodles and top with bread crumbs. Bake uncovered 10-12 minutes.


Spinach and Garlic Pizza

Ingredients (use vegan versions):

1 loaf of Italian bread
6 ounces fresh spinach, chopped
3 cloves garlic
1/4 cup extra virgin olive oil
small handful sun dried tomatoes (little less than 1/4 cup)
sea salt to taste
*optional: chiken strips (vegan)

Directions:

Preheat oven to 375 F.

-Cut loaf of Italian bread into 4 sections. Cut each section open so you have 8 pieces of pizza.

-Mince garlic and chop spinach. Combine garlic, spinach, olive oil, sun dried tomatoes, and a dash of sea salt.

-Top each piece of bread with spinach mixture.

*-If using the vegan chiken strips, add a few strips on top of the spinach mixture.

-Bake 10 minutes.

Answer 2

One of my favorites is what is called Special K Loaf. It doesn't sound good but it really is. I have taken it to pot lucks where there are meat eaters and they love it.

mix together the following 1 med-large onion chopped, 2lbs cottage cheese (lg curd is best), 1/2 cup oil or 1 stick butter or margarine(melted), any seasonings you want (I add garlic and oregano), after mixing that together add one lg box Speical K cereal. Mix well.

Put in greased pan. Bake covered for 35 mins at 325 remove cover and bake an additional 45 mins. goes well with mashed potatoes and gravy. and any green vegetable.

Answer 3

My tabouli recipe was a hit at a potluck today.
1box Fatastic tabouli
1 1/4 cup water
2 roma tomatoes
1 cucumber chopped.
2tbp olive oil 2 tbs lemon juice
1 small jar olives or less
opt 1pack feta cheese

Answer 4

VegWeb.com has a ton of free recipes that are submitted by people who use the site. All are checked by the site administrator to make sure they contain only vegan ingrediants. They also have reviews from people who have tried it. I go there all the time and have made tons of recipes from the site. :)
all the best-
Rivka

Answer 5

Check out the Madhur Jaffrey's "World of the East Vegetarian Cooking" and Lorna Sass' "Vegetarian" kitchen.The Moosewood cookbook is pretty good as well.

Answer 6

I have always used Laurel's Kitchen for good veggie recipes. It's excellent for either a beginner veggie or as a reference for the rest of us.

Answer 7

Here's a couple sites with great recipes. The first one is all vegan
http://theppk.com/recipes/dbrecipes/index.php?list=byIngredient http://www.vegweb.com or http://www.vegetariantimes.com

Answer 8

How thoughtful of you to want to amp up a recipe just for a friend.

Answer 9

one of my favorites is veggie tacos. 1pk taco seasoning (follow instructions with water)
1 green pepper, 1 lg. red pepper , 1 yellow pepper, 1orange pepper, 1/2 a lg onion , shredded lettuce , alfalfa sprouts optional,
cut into strips cook till tender (not soft as they will get mushy). add taco seasoning. wrap in tortilla with sprouts lettuce , cheese (vegan cheese is available in most stores) avacado, taco sauce, and sour cream and sunflower seeds(all optional)

Answer 10

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 11

No. Have a nice day!