What's YOUR favourite -- not something you just now grabbed off a web site -- vegetarian recipe?

Question

I hate tofu, and all 'meat substitutes,' but will try just about anything else...

Thanks!

Re. maybe not cooking tofu right: it's the texture. Can't stand it.

Re. Heinz beans, 'must be this brand' -- but of course. There are no other keinz.

Answer 1

My favorite vegetarian recipe is tomato slices and salt and pepper. or a nice salad. or feta cheese and kalamata olives. mmmmmmm.

Answer 2

This is high in protein.

1 cup lentil beans (try different ones, the regular browns are everywhere. The black French ones stay firmer. The red lentils dissolve when cooked)
1 cup brown rice
1 diced onion
little bit of salt
some pepper
6 cups water

Combine in pot. Use high flame until it starts boiling. Then put on the lid and lower the heat so that it simmers for 35 minutes.

If you don't like the bother of dicing an onion, buy what you need from a salad bar in the grocery store. More expensive but no cleanup.

Options to add: some shredded carrot, chopped celery.

PS: I hate meat substitutes as well.

Answer 3

I absoutely love this the recipe its a Delia Smith one, but its so nice

Roasted Mediterranean Vegetable Lasagne

about 9 sheets spinach lasagne (the kind that needs no pre-cooking)
For the filling:
1 small aubergine
2 medium courgettes
1 lb (450 g) cherry tomatoes, skinned
1 small yellow pepper, de-seeded and cut into 1 inch (2.5 cm) squares
1 large onion, sliced and cut into 1 inch (2.5 cm) squares
2 fat cloves garlic, crushed
2 tablespoons fresh basil, leaves torn so that they stay quite visible
3 tablespoons extra virgin olive oil
1 heaped tablespoon capers
3 oz (75 g) Mozzarella, grated
salt and freshly milled black pepper

For the sauce:
1¼ oz (35 g) plain flour
1½ oz (40 g) butter
1 pint (570 ml) milk
1 bay leaf

3 level tablespoons freshly grated cheese
salt and freshly milled black pepper
For the topping:
1 tablespoon cheese

Pre-heat the oven to gas mark 9, 475°F (240°C).
Prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in about a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth.

Now arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.

Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated cheese When the vegetables are done, remove them from the oven. Turn the oven down to gas mark 4, 350°F (180°C).

Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated cheese Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden

Or any stir fry dish with noodles

Answer 4

My fav all veggie dish is a variant of the Philippine dish Picadillio.

Steam up a bunch of rice separately.

In a sauce pan, saute a chopped onion for 3 or 4 minutes, then add green beans, corn, peas, mushrooms and alfalfa sprouts (one to two cups of each... more if you made a lot of rice, less if you didn't...you are the judge) with enough water to keep from burning

add 1/4 cup Worcestershire sauce and the same amount of soy sauce...keep stirring till the veggies are the consistency you like and remove from heat....

dish the rice onto a plate and dish a good helping of the veggies on top...serve with a bottle of soy sauce on the side to allow the person to season to taste.

Great bachelor dish!!!!!!!

The Filipinos I learned this from also stir fried cubed meat in, but other than that, it's about the same...except for one veggie that I can't find here in the states.

Answer 5

Everyone loves this dish, i bring it to many potluck parties and it is always requested.

Sounds wierd but it is sooo good!
its a layer salad
Chopped iceberg lettuce (1 head)
chopped scallions ( i like a lot but you can do only one if you want)
chopped tomatoes (about 2-3 small ones)
1 can "heinz vegetarian baked beans" (must be this brand)
shredded cheddar cheese(about 1/2 of a package, if you are using preshredded)
crunched up doritos(to cover the top of the salad)
catalina dressing(again to cover the top of the salad, i do it in a swirl design)

layer the salad in this order, i promise you will crave this at least once a week!

Answer 6

Sauteed veggies with herbed feta cheese.

The great thing about this recipe is that you can use pretty much any veggies, but the best combination for me is:

fresh green beans
yellow squash
green squash
carrots

Saute veggies in a skillet with some extra virgin olive oil. Make sure to put the ones that take longer to cook in first (i.e. the carrots and green beans)

Mix in one can of diced tomatoes (drained) after the other veggies are done. Plate and sprinkle on herbed feta cheese.

You can get feta cheese that already has herbs in it. But, if you can't find it just take some regular feta and mix in the herbs of your choice. Basil is wonderful. Italian seasoning also works well.

Enjoy!

Answer 7

Try this:
1 banana
1 cup Vanilla Soy Milk
1 Tablespoon Bee Pollen
Ice to desired thickness

Blend everything first before adding Bee Pollen or it will settle on the bottom.
Bee Pollen is high in protein and contains vitamins B, C and E, as well as trace minerals. Most people have forgotten about Bee Pollen for vegetarian diets. I don't know why because of the nutritional benefits it contains. I get it at http://www.beeroyalproducts.com . It only costs about 15 dollars and will last me about 30 days. Good Luck and Healthy Eating>

Answer 8

2 qt ;water

3/4 lb Mung bean sprouts

6 oz Rice noodles (1/4-inch wide)


-----------------------------------SAUCE-----------------------------------
3 tb Fresh lime juice

3 tb Catsup

1 tb Brown sugar

1/4 c soy sauce


---------------------------REMAINING INGREDIENTS---------------------------
3 tb Peanut oil or vegetable oil

3 To 4 cloves garlic; minced

-or pressed
1 tb Fresh chile; minced OR

1 1/2 ts Crushed red pepper flakes

2 c Carrots; grated

4 lg Eggs; lightly beaten with

-a pinch of salt
2/3 c Peanuts; chopped

6 To 8 scallions; chopped

-(about 1 cup)

*Fish sauce is made from fermented salted fish. It can be found in Asian food stores and requires no refrigeration after opening.

In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain.

Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.

Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g carbohydrate, 712 mg sodium, 142 mg cholesterol. Source: Moosewood Restaurant Cooks at Home.

Answer 9

Impossible Quesadilla Pie recipe
2 (4 ounce) cans diced green chiles
2 cups milk
4 cups grated cheese
4 eggs
1 cup Bisquick

Sprinkle chiles and cheese in a 10-inch pie plate. Blend milk, Bisquick and eggs in a blender until smooth. Pour over cheese and chiles. Bake at 425 degrees F for 25 to 30 minutes, or until done.


It's sooo good and the eggs have great protein for people that don't eat meat. Plus you can add any veggies you want to it. You don't just have to go with the chilis.

Veggie Tian
Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Preheat the oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

I saw that on the Barefoot Contessa and it looked great but I haven't tried it yet.

Answer 10

I'm partial to brown rice and beans, preferably black, with a side of steamed veggies and a glass of soy milk. However, boiled potatoes with Smart Balance and/or ketchup are a nice comfort food, too. (I do like tofu and veggie "meat", but that's just me. I know I'm weird when I like tofu on whole wheat with ketchup.)

Answer 11

Stir fry stir fry stir fry.

Stir fry rocks! Carrots, green beans and onions first, then bell peppers, snow peas, corn, mushrooms, and (last, unless you like it mushy) broccoli. Peanut oil seems to work best for stir fry. I love to throw in peanuts early on too. Yummy.....you can add scrambled eggs too.
p.s. I am a meat eater. But if I had to pick a vegetarian meal, this is it.

Can't beat a good stir fry!