What would be the most tasty and easy vegetarian meal?

Question

My fiance is a vegan. What dinner could I make on valentine's day?

Answer 1

this is very good...not so sure how easy...takes time..hummus sandwich is easy, but not so fancy..


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 have two, both using Quorn mince.

Vegetarian Spaghetti Bolognase

1.Boil some water and then add Spaghetti and set the timer for however many minutes it says on the packet.
2. Open a packet of Quorn mince, and cook for however amount of time it says on the packet.
3. Add Tinned Tomatos, Onions and a tiny bit of garlic in a blender if you have one for a few seconds, or just mix it all up if you don't have one. The ratio for all these should be 20:5:1 or to taste.
4.Heat up the sauce until it starts to bubble lightly. Make sure you stir it.
5.Take the mince once cooked, and mix it with a quater/third of your mince
6.Sive the pasta of water, and put the pasta on a plate. Lay on the top of that the mince, and then pour over the pasta sauce.
7.Add a leaf of basil or simalar for decoration.

Vegetarian Sheppards pie

1.Cook your mince for however long it says on the packet

2. Make some vegetable gravy from the cubes or powder

3.Mix the mince and the gravy together

4. Peel potato's, boil them, and then mash them up. Add a little soya milk but not a lot.
If you don't have enough time to peel potatos. Microwave/Cook a Jacket potato and scoop out the inside!!!

5. Add the mince into a cooking bowl, and then put the mashed potato on top. Sprinkle on some vegan cheese if you can get hold of it. Cook at 180 degrees for 5 minutes and serve with cooked vegetables; cooked parsnips go really well with it.

Answer 3

i love Morning Stars frozen hen Strips. they don't even favor to be thawed out in the previous cooking and practice dinner in like, below 10 minutes on a pan with somewhat oil. I take those off and then throw on a frozen stir fry blend of vegetables. even as i'm doing those I toss a 10 minute Boil in a Bag brown rice. even as all is declared and finished, toss all of it alongside with some teryiaki sauce and it is tremendous. quick, ordinary, tasty and best of all meat loose! And the hen strips are good b/c they style clone of authentic hen, so it is esp. good for someone who's new to vegetarianism.

Answer 4

A box of chocolates and some funny heart shaped sugar candies with funny says.. like "I <3 Animals" or maybe a nice vegatable soup with alphabet noodles. I made a nice onion soup with noodles like that. it was different but you be surprised at the taste. a little extra lemon in the soup helps. put in a little of lemon peel shavings too. the base stock has to be water cause chicken and beef stocks have animal in them. I think it also has spices Thyme, oregano, salt, and and sprinkled liberally with Parmesean cheese (about a cup if you making a 7 cup soup). But the trick is to make it the day before, let stand on stove until cool (about 3 hours) put in fridge then. next morning set out and let come to room temperature, and heat up on stove in a new clean pot. Sprinkle Parsley on top and serve in a big bowl. One time I accidently dropped in an egg roll into the soup pot (i was putting it into microwave above pot) and I decided to leave it in there. I mashed it up quite a bit and cooked the soup for another hour. I was a little mushy but not so bad.

Answer 5

Parmesan-Crusted Vegetarian Sandwiches:

6 tablespoons unsalted butter, softened
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
8 thick slices of firm white or oatmeal bread
1 tablespoon plus 2 teaspoons mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
2 ripe avocados
2 tablespoons fresh lime juice
12 thin tomato slices
4 thin red onion slices
2 cups alfalfa sprouts

1. In a small bowl, blend the butter with the Parmesan and season with salt and pepper. Spread 1 side of each bread slice with the Parmesan butter. In another small bowl, blend the mayonnaise with the mustard. Halve and pit the avocados and thinly slice them lengthwise. Sprinkle the slices with the lime juice.

2. Put 2 to 3 slices of bread, buttered side down, in a large skillet set over moderate heat. Cook until the bottoms are crisp and deep brown, about 3 minutes. Remove from the pan and repeat with the remaining bread.

3. Put 4 of the cheese toasts on a work surface, browned side down. Arrange an avocado half and 3 tomato slices on each toast and season with salt and pepper. Top each with 1 onion slice, 1 tablespoon of the mustard-mayonnaise and 1/2 cup of alfalfa sprouts. Top with the remaining cheese toasts, browned side up.

Yield: MAKES 4 SANDWICHES

Answer 6

Here's one of my favorite meals. It's fairly easy to make and it's very rich and tasty. You can adjust the chilis to adjust is you or she doesn't like food too spicey.

This is labled as a soup, but it comes out fairly thick and makes a great meal if you serve over rice.


Red Lentil and Coconut Soup


2 TBS coconut oil (do not use refined as it is flavorless)
2 cloves garlic, minced or pressed
1 medium onion, chopped
½ tsp sea salt
½ tsp mild curry powder
1 tsp garam masala
¼ tsp chili powder (spice mix, not ground chilies)
1 tsp ground cumin
1/8 tsp ground cayenne
4 medium tomatoes, chopped (or 28 oz can chopped tomatoes)
1 cup red lentils, sorted
2 tsp limejuice
2 ½ cups vegetable stock (or water with veggie bullion cubes)
1 can coconut milk (not cream of coconut)
cilantro for garnish (optional)


1. Heat the oil in a stockpot and sauté the onions and garlic along with
salt for a few minutes, stirring to prevent browning. Add the spices and
cook for 30 more seconds.

2. Stir in the tomatoes, red lentils, limejuice, stock (or water and
bullion) and coconut milk. Bring to a boil.

3. Reduce heat and simmer for about 25-30 minutes or until lentils are
tender and cooked through.

4. Season to taste and garnish with cilantro if desired

NOTE: This is just a base recipe. I’ve found this to be delicious with pretty much any vegetable. It also comes out pretty thick and served over rice makes a great meal.

Other vegetable suggestions: Fresh spinach (add tender greens during the last 10 minutes of cooking), kale, red peppers, diced potatoes, broccoli, squash, beets, carrots, you name it! 

Answer 7

do a google search for "vegan recipes"... there are several really great pages with lots of recipes, then you can look around and see what
1) you think you could probably cook (given your ktichen, tools, access to ingredients, cooking ability, whatever)
2) she would like

best of luck!! you're very sweet for cooking!

Answer 8

Pasta and a sauce with Broccoli or Asparagus on the side. Very tasty. Get a nice bread too.

Answer 9

I'm a vegan and I love all kinds of pasta (and bread fresh from the bakery, too). Rice with vegetables is good, too. Check out vegcooking.com. They have everything.

Answer 10

the one originated in Buffalo, NY:

Spicy Buffalo Sauerbraten with Gingersnap Sauce

Ingredients
1 tablespoon vegetable oil
6 tablespoons butter or margarine
2-1/2 tablespoons all-purpose flour
2 tablespoons sugar
5 to 7 crushed gingersnaps
2 tablespoons light molasses
8 pounds boned, rolled, and tied Buffalo rump roast
1/2 cup raisins

marinade:
1 teaspoon ground black pepper
2 medium onions, sliced
1 medium carrot, sliced
1 celery stalk, chopped
2 bay leaves
4 whole cloves
8 whole allspice
1 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon mace
2 cups red wine vinegar
Directions
In a medium bowl, combine the marinade ingredients. Place the meat in a 2-gallon plastic bag and pour the marinade over the roast. Close the bag tightly and place in a flat glass dish. Refrigerate for 4 days, turning occasionally.
Preheat the oven to 300ºF. Remove the meat from the bag, reserving the marinade. In a large roasting pan, heat the oil and 1 tablespoon of the butter or margarine over medium heat. Add the meat and brown on all sides, about 15 minutes. Pour the reserved marinade over the browned roast, cover, and bake for 4 hours.
Remove the meat to a heated platter. In a large saucepan, melt the remaining 5 tablespoons of butter or margarine. Add the flour and cook until the mixture bubbles, then pour in the pan juices and whisk until smooth.
Stir the sugar, gingersnaps, molasses, and raisins into the sauce; cook and stir until blended-the sauce will be fairly thick. Carve the meat into thick slices and serve with the sauce.