Any body have vegitarian recipes?

Question

I am a vegitarian and would like some recipes or a place I could find recipes. These recipes could be for any meal. Thank you

Answer 1

Here are some
Bean Lasagne

Makes: 5 Servings

Ingredients:

4 Cans Diced Tomatoes
1 12 Oz Bottle Taco Sauce
2 Cups Corn
15 Lasagne Noodles
1/2 Cup Black Olives
1 1/2 Cups Cottage Cheese
2 Cans Refried Beans

Directions:

1. Add 5 oz taco sauce to the bottom of a lasagne pan. Spread around
the bottom.
2. Cover sauce with a layer of noodles.
3. Add beans, cheese, corn, diced tomatoes, the remaining noodles,
and the remaining sauce in any order you wish, but save enough beans
for a final layer.
4. Place a layer of noodles over the alternating layers.
5. Finish with a layer of beans and taco sauce.
6. Cover with tin foil and bake at 375 degrees until
lasagne noodles are cooked.

http://e-stuffplus.com/vegetarian/recipes/Bean-Lasagne.php

Bean Burrito Layers
Ingredients

1/2 c Green Lentils; dried
1/4 c Pinto Beans; dried
1/4 c Red Kidney Beans; dried
1/4 c Baby Lima Beans; dried
1 Onion; medium
4 Garlic Cloves
2 Jalapeno Peppers *
1 tb Oregano; dried
1 tb Chili Powder
1/4 c Coriander Leaves; chopped
6 oz Monterey Jack Cheese; grated
6 Flour Tortillas; 10
1 Tomato; medium, chopped
1 Lettuce; shredded
1 Salsa

Instructions

1. Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight. Put into medium saucepan, bring to boil and simmer, covered, 30 minutes. Add water if necessary.
2. Peel and chop onion. Microwave on "High" 2 - 2 1/2 minutes until soft. [If you prefer, you may saute the onion in about 2 T. oil. I omit the oil to keep the fat content down. The flavour does not seem to suffer.] Chop the Jalapena pepper. (*) Adjust the quantity to your own taste and / or tolerance.
3. Peel and crush the garlic.
4. Drain the lentil-bean mixture. Reserve 1/2 cup of cooking liquid liquid. In a food processor puree the lentil-bean mixture, the onion, the garlic, the jalapena peppers, the oregano, the chile powder, and the coriander leaves, adding some of the reserved liquid as necessary to process. [The final puree should be quite thick.]
5. Pre-heat the oven to 325 F.
6. Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet:
7. Place a flour tortilla on the *lightly* greased surface. Cover with lentil-bean puree [4 - 5 T.]. Sprinkle with Monterey Jack cheese. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla. Bake for 20 - 30 minutes.
8. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving.
9. Garnish with salsa, chopped tomato and shredded lettuce. Serve with rice, Couscous and / or corn.
The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes. I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida found in most East-Indian specialty stores. It can significantly reduce flatulence

http://www.ichef.com/recipe.cfm?task=display&recipeid=77441&itemid=77779

Classic Hummous
Ingredients·
One (19 oz.) can cooked chickpeas (garbanzo beans), drained and rinsed OR 2 cups cooked chickpeas ·
1 tbsp. tahini (sesame seed paste) ·
1 tbsp. lemon juice, about half a lemon ·
1 large clove garlic, roughly chopped ·
1-2 tbsp. water, to thin, if necessary

Instructions:
1.You can use either a hand blender or food processor to make this hummous. If using a hand blender, you'll need at least a two cup capacity cup. Either way, add about half the chickpeas and start to blend.
2.Gradually add in the tahini, lemon juice, garlic, but not the water.
3.Keep blending until the volume reduces slightly and the texture becomes more smooth, then add the rest of the chickpeas. 4.Blend until desired consistency is reached - chunkier is good for sandwiches, while a thinny dip may be desired for pita chips. 5.Add 1-2 tbsp. water if necessary while blending.
6.Stir in any additions, garnish, and serve!

Moroccan Lentil Salad (Healthy)

25 min 5 min prep
1 1/4 cups green lentils, preferably french
1 small onion, sliced in half
3 whole cloves
5 cups water
1/4 cup fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried mint
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon garlic granules (this is what the original recipe called for; I use minced garlic, and definitely more than 1/4 tsp!!)
1/2 cup chopped roasted red peppers (about 1/2 pepper)

1.Pick over lentils to remove any stones and rinse well.
2.Stick one onion half with the cloves.
3.In a large saucepan, combine water, lentils and the onion stuck with the cloves.
4.Bring to a boil over medium heat.
5.Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.
6.Discard onion.
7.Drain lentils and let cool slightly.
8.In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.
9.Add lentils and toss to mix.
10.Finely chop the remaining onion half and add to the lentils along with the roasted peppers.
11.Chill at least 30 minutes to allow flavors to blend.
12.Serve at room temperature or chilled.
http://www.recipezaar.com/67242

VEGAN CHILI RECIPE:
Ingredients:
olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 (28-oz.) cans crushed tomatoes
1 tablespoon cumin
1/2 cup ground carrots
1/2 cup ground celery
5 mushrooms cut into quarters
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
1 1/2 cup picante sauce
1 t. Kitchen Bouquet, browning sauce
salt to taste
grated cheddar, if desired
cashew nuts, if desired

Directions:

Saute onions in the olive oil. Add garlic. After onion and garlic are golden brown, add cumin, cayenne, and any other spices. Cook for a few minutes longer.

Add the diced peppers and saute for a few minutes. Combine the crushed tomatoes, carrots, celery, mushrooms, corn, beans, browning sauce, and picante sauce into the crock pot; add the onion mixture. Cook on low about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

This recipe for Vegan Chili serves/makes 4

Answer 2

I've been a vegetarian for years and just started a subscription to "Vegetarian Times." I got so many recipes out of the first two issues that the subscription has already paid for itself. There's great articles as well, and I already know I will resubscribe when the time comes.

Answer 3

Try www.bocaburger.com, www.morningstarfarms.com, www.gardenburger.com, or just type in the type of recipe you want in a search engine with the word "vegetarian" included. That's how I found a recipe for vegetarian meatloaf. Good luck and enjoy!

Answer 4

Lentil Soup

8oz lentils
2 pints water
2-3 large carrots chopped into chunky sticks
1 0nion, chopped
2 vegatable stock cubes
1-2 teaspoons sugar
Salt & pepper

Chuck it all in a pan bring to boil and simmer until carrots are cooked. Add more water if necessary.

Answer 5

You can try making a make your own sushi bar, its fun. have nori (seaweed) rice with a little vinegar, and lay out all sorts of veggies, I like cucumber the best, avocado (rly good) and if you can eat it, egg. You can also add sesame seeds are whatever you want. Or you can make a burrito, with veggies, beans, cheese and a tortilla. OR like chili without the meat. Or hummus, or curried veggies or stir fried tofu, be creative!

Answer 6

The follwing sites are loaded with yummy vegetarian recipes (and some vegan)....

I hope you find what you are looking for...........

http://recipeswithtofu.blogspot.com
http://grazingrecipes.blogspot.com

Answer 7

http://www.recipezaar.com/recipes/vegetarian

Answer 8

CHOCOLATE CAKE
1 ½ cup flour
3 tbsp cocoa
1 tsp soda
1 cup sugar
½ tsp salt
1/3 cup oil (I prefer canola.)
1 tsp vanilla
1 tbsp vinegar
1 cup cold water
Put dry ingredients in a bowl. Make a well in the center.
Put the oil, vanilla and vinegar in the center.
Pour the cold water over and stir to mix.
Pour batter into 8x8 pan.
Bake ½ hour @ 350F.

SPAGHETTI SQUASH

1-2 lb. spaghetti squash
1 tbsp margarine
¾ c onion
2 tsp crushed garlic
1 ½ c mushrooms
¾ c diced green pepper
250 mL tomato sauce
1 tsp each oregano and basil
1/3 c Parmesan cheese (you can get vegan substitutes)
Pierce squash. Cook squash 8-10min or until soft OR bake 350F cut lengthwise, put face down in water 40-50 min.
Discard seeds. With fork scrape out spaghetti like strands.
In frying pan melt margarine. Sauté onions, garlic and green pepper for about 5 min. Add squash cook for 2 min. Add tomato sauce, oregano and basil, combine well.
Place in baking dish and sprinkle with Parmesan. Broil for 2 min or until browned.


LASAGNA WITH ZUCCHINI, RED PEPPER AND MUSHROOMS
Preheat oven to 350 F (180C). 13”x9” (3L) baking dish spray with non-stick vegetable spray
9 pre cooked lasagne noodles
1 tbsp veg oil
1 ½ tsp crushed garlic
1 c chopped zucchini
1 c onion
1 c diced sweet red pepper
1 c sliced mushrooms
2 c tomato sauce
540 mL (19 oz) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 ½ c 2% cottage cheese
½ c 2% milk
½ c grated Parmesan cheese
8 oz shredded mozzarella cheese
In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.
Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.
Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.
Pour remaining sauce over top; sprinkle with mozza cheese.
Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.
Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes.
Tip: Try other vegetables for a change.
There are numerous cheese substitutes you can get for vegans

SAUTEED RICE WITH ALMONDS, CURRY AND GINGER
1 tbsp veg oil
1 tsp crushed garlic
1 ½ cups thinly sliced bok choy or nappa cabbage
1 cup snow peas
½ cup chopped sweet red pepper
1/3 cup chopped carrot
1 tsp ginger
1tsp curry
¾ cup stock
4 tsp soya sauce
1 egg
2 cups cooked rice
2 tbsp toasted chopped almonds
2 tbsp chopped green onion
In a large nonstick skillet, heat oil; sauté garlic, cabbage, peas, pepper and carrot for 3 minutes or until just tender, stirring constantly. Add ginger, curry, stock and soya sauce; cook for 1 minute.
Add egg and rice; cook for 1 minute or until egg is well incorporated. Place in serving dish and sprinkle with almonds and green onions.

Serves 4.

Per Serving:
248 calories
8 g protein
8 g fat
36 g carbohydrates
950 mg sodium
53 mg cholesterol
3 g fibre

If you google "vegetarian recipes" you will get over 3 million responses!
This one has great veg ideas for the bbq:
http://www.foodtv.ca/ontv/titledetails.aspx?titleid=80847


http://allrecipes.com/recipes/vegetarian/main.aspx
http://www.foodtv.ca/ontv/titledetails.aspx?titleid=101382
http://www.ivcooking.com/
http://www.foodtv.ca/ontv/titledetails.aspx?titleid=101713
http://www.vegsoc.org/cordonvert/recipes/
http://www.foodtv.ca/ontv/titledetails.aspx?titleid=65986
http://www.colba.net/%7Eajstrong/
http://www.foodtv.ca/search/searchResults.aspx?Query=vegetarian&CateGory=2

Answer 9

There are lots here : http://www.recipesforvegans.co.uk