What are some meat free delicious foods vegitarian can eat?

Question

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Answer 1

Frittata (an Italian Dish)

6 eggs
1 cup of any pasta, cooked, I use linguine, but macaroni, spagetti, penne, any kind will do
1 salad tomato, chopped, you can use canned chopped up without the juice, optional
1/2 a yellow onion, diced
1/2 a cup sliced mushrooms
1 tablespoon Oregano
1 tablespoon basil
2 cloves of garlic, chopped

Mix everything well, together in a bowl
In a hot round skillet, add a tablespoon of any oil, and a pat of butter
Let melt, and pour your Frittata mixture in, and cook for about 5 minutes, until the sides start to break way from the pan (to make cooking faster, use a spoon and make holes in the middle so the uncooked egg gets to the surface of the hot pan)
Use a large plate, cover the frying pan, and flip the Frittata onto it, then slide it back into the pan for 1 more minute of cooking, or you can put it in a law oven, and cook the top, if youre using an oven safe frying pan, for about 2 minutes.
Serve on a nice platter, with Salsa on top, if you have it.
Cut it like a pie or cake, Delicious!

These ingriedients except for the pasta are optional. You can put near anything in Frittata, and dont add milk to the eggs, it makes them too soft, you can add about a tablespoon of water to them, if you want them to hold up better. Enjoy




Mushroom and Potato soup

4 to 5 baking potatoes (russet),chopped (leave the skins on, do not peel them off)
2 cups of mushrooms, sliced in 1/2
1 large yellow onion, chopped
3 to 4 cloves of garlic, chopped
3 to 4 cups beef broth
11/2 cups of cream, or milk
2 to 3 tablesoons dried Oregano
2 Tablespoons of dried Sage
salt/pepper to taste
1 cup red/ or white wine(optional)

Roast 1/2 the chopped potatoes in the oven with a little oilive oil, salt, pepper, sage and dried Oregano

In a large pot, saute the other potatoes, 3/4 of the mushrooms, the onion, and garlic in some oilive oil, adding a pinch of salt a little at time.

After about 3 minutes, when your veges start browning, add your beef broth, and wine, stir, cover, and on a medium heat let cook for about 1/2 an hour, or when very soft, and cooked through.

Blend the soup until almost a puree, then add your cream, or milk, check the seasoning, you will probably need to add more salt and pepper.

Stir, and let the milk or cream cook into the soup, on a LOW heat. Do not cover again, you dont want the cream to break up. After about 10 minutes, add the last 1/4 of your chopped mushrooms and the roasted potatoes, let cook on the stove another 5 minutes. The 1/4 of mushrooms and the roasted potatoes will give your soup a bite, and add more flavor.

Enjoy with some garlic toast, or croutons. Potatoes and mushrooms are hearty and filling.



Stuffed Bell Peppers

8 bell peppers, 2 yellow, 2 green, 2 red, 2 orange (or any other color you like, purple), the tops cut off, deseeded, and deveined
1/2 a medium onion, diced
small penne pasta, or any other small pasta you like, macaroni is great, about a cup, or 1 cup of cooked rice
1 8 oz can tomato sauce
2 cloves of garlic, chopped, or minced
1 tablespoon dried oregano
1 tablespoon dried basil
16 thin slices of mozzarella cheese, or any other kind you like, cheddar, gouda, American..
salt and pepper to taste

Cook your onions, garlic, herbs, and spices, in a wok, or skillet, saute for about a minute, add your tomato sauce, and cooked pasta, or rice.
You may add a 1/4 cup of red wine, if you wish for added flavor.
Stir until thickened, turn off the heat. Let stand 1 minute or 2

Set your bell peppers on a cookie sheet. You may need to slice a tiny sliver of the bottoms so the bell peppers will stand up, making a flat surface.
Lay a slice of the cheese you want to use on the inside bottom of each bell pepper.
Fill each pepper with your stuffing, over-stuffing it is ok, since your stuffing will still be warm.
Bake in a 400 degree oven 15 to 20 minutes.
Add the other 8 layers of cheese to the tops, (if you used 2 or more different cheeses you can mix them up randomly, putting the bottom cheese cheddar, the top mozzarela, etc) and put the tops of the bell peppers over the cheese slices at a slight slant , you can multi-color them if you like, putting the red top over the green pepper, the yellow over the red, etc.
Its ok if the sauce bubbles over, it will look pretty with the gooey melting cheese running over.
Plate these in a decorate way on a nice platter, or round plate. In the center of the peppers, pile your cooked shrimp in the middle, garnishing with fresh chopped parsley, or cilantro.
If you want to make the bell pepper look like people, for a silly fun dish, you can decorate a side of the pepper by putting in whole cloves for eyes, a mouth and nose at the end of cooking. Optional, of course.




Stir Fry Vegetables served over Rice

Ingriedients:

2 cups cooked rice, any kind you like, white, brown, whole grain, whatever
2 bay leaves
1 teaspoon of dried sage
salt
black pepper to taste

1 cup sliced mushrooms, any kind you like, I use button mushrooms
1 cup broccoli florets
1 cup sliced carrots on the diagonal for prettiness
1/2 a yellow onion, chopped
1/2 a yellow bell pepper , chopped
1/2 a green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 16 oz. can chunk pineapple
2 cloves of garlic, chopped, not minced
2 green onions sliced thinly on the diagonal

Directions:
Cook your rice according to package directions adding all the spices, and herbs
Saute in a wok, or large skillet, your vegetables, starting with the carrots, then mushrooms, as they take longer to cook. Add more oil if needed, salt as needed, and add each vegetable one at a time, depending on its cooking time. Towards the end of the cooking time, add the pineapple chunks. Turn off the heat. You want your vegetables to be crunchy, so cook them on a high heat, and fast.

The sauce (optional)

All the pineapple juice from the can
1 cup of vegetable broth, homemade, or canned
1cup white wine (if you dont want wine, increase the vegetable stock to 2 cups)
about a tablespoon of cornstarch with water

Simmer all the liquids in the same wok, or pan you used to cook your vegetables (this picks up the flavor of the veges) When the liquid starts to reduce, add your cornstarch and water mixture, until to the thickness you desire. If its too thick, add more wine, water or broth. Put your vegetables back in and stir-fry.

When the rice is done, stir in your sliced green onions, gently, and surround the outside of a platter, or large round plate with the rice (dont forget to remove the bay leaves). In the center pour your vegetable mixture, and add a garnish of chopped parsley, or cilantro.

Answer 2

Pasta, I eat it almost every day with various sauces. Try to find some veggies you like. i love sweet potatoes, just put them in the microwave for 5 minutes. And broccoli. and I love to snack on baby carrots, cherry tomatoes and edamame. Also i eat a lot of beans and rice, you can get ready to cook packages at the store. And I eat so much mexican food. Cheese and onion enchiladas, bean burritos, spinach quesadilas. And pizzas, you can buy crusts and add any ingredients you like. Alot of times i just fry up some peppers and onions and eat them on a tortilla with cheese or for breakfast I make burritos and add hashbrowns to the peppers and some salsa.

Answer 3

everything without the meat
if youre eating out,
you can eat ask them to replace the meat with a boca burger
and burgerking/ some mcdonalds are trying out some veggie burgers
or if you hate the taste of flesh, you cant go wrong with french fries!
(unless those french fries are the ones from mcdonalds, they freeze their fries in some kind of beef fat or something)

Answer 4

If your not vegan, I like to make lasagne using any and all vegetables I might have in place of the meat.
If you are vegan it's still pretty good without the cheese.
If you use a bottled sauce it's also quick and easy.

Answer 5

Cheesy Lasagna

Ingredients (use vegan versions):

2-3 jars of favorite spaghetti sauce
1-16 oz bag of spinach leaves
2-3 jars of tomato sauce
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth
1 lb. herbed tofu
8 oz. vegan cream cheese
2 Tblspns. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
(optional 1/4C. nutritional yeast[/color][/url])

Directions:

Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute.. Add carrots and veggie broth; simmer uncovered for 5 min. Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.Stir in nutmeg (possibly you could add some about 1/4 C. nutritional yeast at this step, just to make it a little bit more cheesy!). Remove from heat; keep warm.

Place 3 lasagna noodles in bottom of 11x7 baking dish. spread carrot mixture over top, place 3 noodles on top of that and spread tomato sauce and spinach on top of those, repeat process until all noodles are used up... top with spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated... use your own judgment. Usually a lasagna takes about 45 minutes to cook thoroughly.
Serves a lot.

Answer 6

For fast food:
Burger king has a Vegi-patty burger that's not bad, But I prefer the Subway vegi-patty sandwich. They will toast it and put as much of whatever you want on it.

Answer 7

Try Tofutti. They make vegen ice cream. Boca and GardenBurgers make rilets, big franks, chicken patties, corndogs, burgers.

Answer 8

-portabella mushrooms
-cheese pizza
-morning star products
-boca products
-pasta
-salad
-friuts and veggies of course
-veggie omlet (if u eat eggs)
-tofu (it can be a meat replacement in a lot of meals

there are so many!!!

Answer 9

Pita bread and hummus, Eggplant parmesean sandwiches, veggie lasagan, veggie sandwiches.

Answer 10

lawn grass