what are some great vegetarian recipes?

Answer 1

Flakken Bacon

"This marinated smoked tofu fries up into crisp veggie bacon! Freezing the tofu and thawing helps to improve the texture, and makes it easier to slice."

Original recipe yield:
4 servings
PREP TIME 15 Min
COOK TIME 5 Min
INGREDIENTS
·1 (7.5 ounce) package smoked firm tofu, frozen and thawed
·1 tablespoon nutritional yeast
·1 tablespoon water
·2 tablespoons maple syrup
·1 dash liquid smoke flavoring (optional)
·2 tablespoons low-sodium soy sauce
·1 teaspoon onion powder
·1/2 teaspoon garlic powder
·2 tablespoons butter or margarine
DIRECTIONS
1.Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
2.Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.
http://allrecipes.com/Recipe/Faken-Veggie-Bacon/Detail.aspx

Answer 2

Here are some fun, easy, delicious recipes for vegetarians or vegans:

For Breakfast...

Vegetarian Omelette
Ingredients:
- Sliced potatoes
- Chopped onions
- Shredded cheese
- 2 eggs
- Butter
- Frying pan
- Toast or soy bacon
- Salt and pepper
- Other desired ingredients and herbs

Scramble 2 eggs and pour onto buttered frying pan. Add potatoes, onions, cheese and any other desired ingredients. Mix ingredients together well and remember to flip. Add salt and pepper and serve with toast or soy bacon.
* Makes one serving


Lunch or Dinner...

Crunchy Vegetable Wraps

Ingredients:
- 4 tbsp. non-dairy cream cheese (try Tofutti brand)
- 4 10-inch flour tortillas
- I cup shredded spinach
- 1/4 cup alfalfa sprouts
- 1/2 cup shredded red cabbage
- 1/2 cup sliced avocado
- 1/4 cup chopped tomatoes
- 1/2 cup diced cucumbers
- 2 tbps. finely diced red onion
- Salt and pepper
- Other desired ingredients

Instructions:

Spread 1 tablespoon of " cream cheese" over totillas. Sprinkle an even amount of remaining ingredients on each wrap and roll up.
*Makes 4 servings


I'm in a rush, and that's all I have time to type for now, but if you go on GoVege.com there are thousands of delicious recipes waiting. You can also order a free Vegetarian Starter Kit Magazine there, and it has some awesome recipes.

Hope that helps!

Answer 3

Crispy Vegetable Pakoras

"These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus."

INGREDIENTS
1 cup chickpea flour
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
2 cloves garlic, crushed
3/4 cup water
1 quart oil for deep frying
1/2 head cauliflower florets
2 onions, sliced into rings
DIRECTIONS
Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving

Answer 4

Mushroom Stroganoff

1-2 lbs. fresh mushrooms (slice them in half)
1/2 small yellow onion (diced)
1/4 to 1/3 stick butter
1 pint Sour Cream
1 pkg. of Stroganoff mix
1 bag of egg noodles

cook the noodles while preparing the stroganoff

Slice the mushrooms and dice the onion. Sautee in the butter until tender but not soggy
follow directions on Stroganoff Mix pkg.
When done, serve over the buttered noodles.
Delicious!!!

Answer 5

This is my favorite dish. I was too lazy to type my own recipe, but this one is very close. I don't put the coconut, cilantro or lemon juice in it when i make it (unless guests are coming over). Also I use canola oil instead of olive oil because it's easier to cook with. The garam masala (translation "hot spice" is a combo of spices) and chili powder (you can substitute cayenne or paprika powder) and cumin can be found at asian/indian grocery stores. I also add 1tsp of turmeric to it for color and taste.



Spiced Cauliflower & Tomato Curry
from Asha Kumar - Detroit, Michigan, USA

This is a tasty and delicious curry which goes very well with plain rice or with rotis.
Little florets of cauliflower are cooked in a richly spiced tomato sauce to give it an unforgettable taste.

* 1 medium-sized cauliflower - cut into little florets
* 2 small tomatoes - diced
* 1 small onion - diced
* 1 medium-sized potato - diced
* 2 tsp salt
* ½ tsp garam masala powder
* ½ tsp chilli powder ( this is a spicy powder which is available in Indian stores, it’s used to make the curry hot. You can use as little as you want.)
* ½ tsp cumin powder
* 1 tsp coconut - dessicated or fresh
* ¼ tsp lemon juice
* 1 tblsp olive oil
* cilantro leaves

In a blender, put the diced tomatoes, salt, garam masala powder, cumin powder, coconut powder and chilli powder and mix well to form a smooth paste.

Keep a heavy frying pan on the stove, add olive oil.
When the oil becomes hot, add diced onions, potatoes and cauliflower florets.
Fry the vegetables until they become tender and soft.
Add a little water if required, cover and cook for 10 minutes.

Once the vegetables are cooked, add the blended mixture and raise heat to high. Mix the curry well and cook for 5 - 6 minutes.
Remove from heat and add lemon juice to give it a tang.
Garnish with cilantro leaves and serve hot.

Answer 6

Be prepared to have your suggestions blown through this recipe.. SpoMac: you'll want a 2qt casserole dish, one jar of tomato sauce (prego etc), 2 cups shredded cheddar cheese, 14-16 oz..macaroni noodles, and bread crumbs. Make noodles in accordance to the equipment (oftentimes boil for 8 min) they ought to nonetheless be a touch al dente. Preheat oven to 350 ranges F. in the casserole dish layer the tomato sauce, noodles,and cheese 3 situations (like lasagna) and proper with bread crumbs. prepare dinner in the oven for 25 minutes or till the bread crumbs are quite brown around the aspects. and practice to be surprised through this mind-blowing mix.

Answer 7

Take a Sm pot and a 2 tsp. of oil heat the oil add garlic as much as you want. when garlic is done add1 cup of vegetable broth, and set aside. In a medium pot, add water and boil spaghetti . In another pot add Rancho Vegetables from the frozen section( I get them at pathmark) .Put broth on to heat, drain spaghetti add vegetables and broth , and mix sprinkle with Romano grated cheese. and serve. delicious.

Answer 8

In this delicious vegetarian version of a classic heartland dish, I call for seitan, a product made of high-protein wheat gluten. It's available ready made in natural food stores, or make it yourself with Arrowhead Mills' Seitan Quick Mix.

American" Beefy" Stew

2 tablespoons light olive or olive oil, divided
1 cup chopped onion
2 cloves garlic, minced
3 large potatoes, peeled and diced
3 large carrots, peeled and sliced
2 cups water
1 vegetable bouillon cube
1 teaspoon Mrs. Dash or other salt-free herb-and-spice seasoning mix
1 to 1 1/2 cups trimmed fresh or thawed frozen green beans, cut into 1-inch lengths
1 1/2 pounds fresh seitan, cut into bite-sized pieces
Salt and freshly ground pepper to taste

Heat half of the oil in a large soup pot. Add the onion and garlic and sauté over medium-low heat until the onion is golden. Add the potatoes, carrots, water, bouillon cube, and seasoning mix. Bring to a simmer, then simmer gently, covered, for 10 minutes.
Add the green beans and continue to simmer for about 15 to 20 minutes more, or until the vegetables are tender. If the potato has not begun to break up on its own, use the back of a wooden spoon to mash enough of the potatoes to thicken the base of the stew.
Meanwhile, heat the remaining oil in a wide skillet. Add the seitan pieces and sauté over medium-high heat, stirring frequently, until most sides are nicely browned and crisp. Add the sauteed seitan to the stew. Add a bit more water if necessary. The consistency should be thick and moist, but not soupy. Season to taste with salt and pepper (use salt sparingly, if at all, since the bouillon cube and seitan add a salty flavor). Serve in shallow bowls.

Shepard's Pie

1 cup dried lentils (green or brown), or 2 cups cooked lentils
1 large yellow onion, chopped
2 carrots, chopped
1/2 cup celery, sliced
2 cloves garlic, chopped
Olive oil for sauteing
1 tsp mixed dried herbs (marjoram, thyme, basil, sage--your choice)
One 8-oz can tomato sauce or one 15-oz can tomatoes, chopped
2 tablespoons soy sauce
2-3 tablespoons chopped parsley
Salt and black pepper
4 medium potatoes, cooked and mashed
Paprika
2 tablespoons nutritional yeast flakes

If the lentils are uncooked, boil them in water for 45 minutes. Drain.Preheat oven to 350 degrees. Saute onion, carrots, celery, and garlic in a little olive oil until softened.
Add herbs, tomatoes, soy sauce, lentils, parsley, and salt and pepper to taste. Stir.
Spoon mixture into a lightly oiled baking dish. Spread mashed potatoes evenly over the top, drawing a fork over the surface to make ridges. Sprinkle paprika and nutritional yeast flakes on top of potatoes.
Bake 45 minutes, until golden brown.

Answer 9

Lentil soup with spinach

Answer 10

www.vegetarian.about.com

This website is great they have a lot of what you are looking for and more. :)