What is your favourite Vegetarian/Vegan dish?

Answer 1

I used to be a Vegetarian, so I found a lot of yummy recipes without meat. Here's a couple I made a lot :)

Veggie Curry

5 cloves garlic
One 3-inch chunk peeled, fresh ginger
2 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1/4 heaping teaspoon whole cloves
10 cardamom pods
8 whole allspice
One 3 inch long cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, diced
2 teaspoons curry powder
1/2 jalapeno, or more to taste, in one piece
1/2 cup whole, peeled tomatoes (with puree) roughly chopped
1/2 cup whole milk yogurt
2 1/2 cups water
2 teaspoons kosher salt
6 small red new potatoes (about 10 ounces), quartered
1 1/2 heaping cups small cauliflower florets
4 ounces fresh green beans, cut into 1-inch pieces
1 cup canned chickpeas, rinsed and drained
Serving suggestion: Basmati rice and chutney
In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.
Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney.
Cook's Note: You may add or substitute any number of vegetables as you like in this recipe. Okra or any sort of sturdy green, such as kale, would be welcome additions.

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.

Enchiladas

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup sliced green onions
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 cup KRAFT Shredded Monterey Jack Cheese
2 cans (4 oz. each) chopped green chilies, drained
1/2 tsp. ground cumin
3 eggs
1 Tbsp. oil
12 corn tortillas
2 jars (8 oz. each) enchilada sauce
1 can (4-1/4 oz.) sliced pitted ripe olives, drained

PREHEAT oven to 350°F. Place half of the cream cheese and the onions in small bowl. Beat with electric mixer on medium speed until well blended; set aside for later use.
PLACE remaining cream cheese, the Cheddar cheese, Monterey Jack cheese, green chilies and cumin in large bowl. Beat with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition; set aside. Heat oil in medium skillet. Add tortillas; cook just until warmed. Spoon 2 Tbsp. of the cheese mixture onto each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with the enchilada sauce.
BAKE 20 min. or until heated through. Top with the reserved cream cheese mixture and the olives.

Southwest Salad

6 cups torn romaine lettuce
1 can (15 oz.) black beans, rinsed, drained
1 cup frozen corn, thawed
3/4 cup TACO BELL HOME ORIGINALS Salsa
1/2 cup KRAFT Mexican Style Shredded Cheddar Jack Cheese
1/4 cup KRAFT Ranch Dressing
1 cup tortilla chips, broken

ARRANGE lettuce in bottom of glass serving bowl or on serving plate.
LAYER beans, corn, salsa and cheese evenly over top.
DRIZZLE with dressing; sprinkle with chips.

Boca Tacos

2 pouches (1 cup each) frozen BOCA Meatless Ground Burger
3/4 cup chunky mild salsa
1/4 tsp. chili powder
1/4 tsp. ground cumin
6 flour tortillas (8 inch)

MIX ground burger, salsa and seasonings in nonstick skillet; cook on medium heat 6 to 8 min. or until heated through, stirring occasionally.
SPOON evenly onto tortillas. Roll up.

Answer 2

I made up a stew that tastes like bolognese but with mushrooms instead. it goes like this:

Ingredients:
2 handfuls mushrooms
1 red onion
1 red pepper
1 tin tomato puree
1 tin tomatoes
2 vegetable stock
peanuts
allspice
thyme
salt
liquid seasoning
nandos Peri Peri marinade (or hot pepper sauce, but the marinade is better)
garlic granules

Method:
1. Wash mushrooms thoroughly and place in a pot.
2. Cut onion in half and dice one half. Put into the pot.
3. Crumble one vegetable stock cube into the pot.
4. Fill pot halfway with water. Add some oil.
5. Add Peri Peri marinade, few drops liquid seasoning and salt.
6. Cover with lid and cook for 15 minutes. (keep checking on it so the water doesn't flow onto the range.)
7. Cut half onion into half again and put into a blender.
8. Add tomato puree and tinned tomato to the blender.
9. Cut pepper in half, remove seeds and add to blender.
10. Add peanuts, allspice, salt, thyme and second vegetable stock to the blender.
11. Blend until smooth.
12. Pour into the pot and add one cup of water.
13. Stir and simmer for 10 mins.

Serve with rice, bread or whatever you want it with! :)

Answer 3

Fillet of Vegetarian/Vegan served rare with a good salad and chips. If with hot vegetables, then courgettes and mushrooms sauteed in butter and garlic. Good home made chips are of-course a must!

Answer 4

i loveee vegan tacos! we make home made tortillas, spanish rice, beans, salsa, guacamole, and put cut up lettuce, jalapenos and black olives on top of it all. mmmm tacos :) i also love spaghetti squash in (vegan) pesto sauce or (vegan) pasta sauce. hmm i have a lot. i just love food! there are so many dishes that can be converted into veg*n meals. i like the dishes i listed above because they are healthy, vegan (of course) and they dont make me feel like an odd ball when i eat with the rest of my omni family.

Answer 5

Vegetarian Pad Thai.
Now that I think about it, I think that's what I am going to have for lunch. Thanks for the suggestion.
(I'm not veggie/vegan, but the veg. version is better because, well, you get more vegetables! And they are SO good!)

Answer 6

one of the best things i cook is roasted vegetable canneloni, roast off some veg,,peppers tomatoes aubergines mushrooms in the oven stuff canelloni shells, open a tin of chopped tomatoes pour over, cheese sauce bake in oven.. tastes so good you will never want to eat meat again.

Answer 7

Curd Rice

Answer 8

Lentil Casserole
prepare one cup brown rice and one cup lentils per directions.
while cooking:
one med onion, chopped, microwave with 2 Tbsp butter til clear
stir in one cup (or more) plain yogurt and some cumin
stir in cooked rice and lentils
top with 8 oz grated cheddar cheese
heat in oven til bubbly
YUMMY! i eat it like candy *L*

Answer 9

A risotto with sun dried tomato, fresh herbs and courgettes.

Also anything with roasted vegetables

Answer 10

Ice creams

Answer 11

vegetable salad with sprouted green gram, boiled ground nuts, spiced with lemon & green chillies.