Any tasty/easy vegetarian recipies?

Question

Thanks to everyone who answered my previous question about vegetarianism btw, I was very reassured about my decision & I've nearly gone three weeks as a veggie and fully intend to carry on for the rest of my life! Anyway on to this question, are there any simple vegetarian recipies that taste yummy? I'm having a little difficulty with deciding what to eat, I'm getting lots of vegetables especially spinach for iron as well as quorn (meat subsitute) etc. But none of it tastes good! I'm prepared to accept blander meals, however, would prefer some tasty veggie treats! Any advice?

Answer 1

One of my favourites (and I'm vegetarian too) is spaghetti & veggieballs! Super easy!
Mashed potato / Sweet potato / Swedes (whatevers available or a combination!)
Sweetcorn, peas, carrots or any other vegetable (I've often used aubergine or courgettes) steamed & chopped up
Some fresh herbs
1 or 2 eggs (depending how many you're making)

Combine these ingredients until you can make firm balls from them. Add some breadcrumbs if they're too wet. Put in the fridge if you have time to set (not essential though)

Make or buy a tomato sauce (Dolmio - if in the UK) and heat it up. Once it is piping hot add the veggie balls and allow to absorb the flavour & cook through for about 10 - 15 minutes. The egg will bind it so it won't fall apart.
Serve with spaghetti

Answer 2

me and my family have been vegetarians for years, and trust me, we cook and eat delicious food. how ? INDIAN FOOD !

Millions of Indians are vegetarians and eat a varied diet with some very tasty recipes to try out.

www.tarladalal.com is the site you want to visit !

she is the best indian cook and all her recipes are 100% vegetarian and healthy too. there are hundreds of free recipe on her site, and she adds more everyday, her books are also cheap to buy, i have almost all of them. the ingredients and spices, you can easily find in Tesco's (like paneer - the indian cottage cheese).

try this recipe that is currently my favourite - (i am going to cook it tonight!) and its YUMMM ..... it should take you about an hour to make it -
- soak green lentils in hot water for 15-20 minutes,
- heat 1 spoon of oil in a saucepan and add a few cumin seeds, they they start to brown, add 1 thinly sliced red onion and 1 chopped garlic and stir for 1 minute on medium flame.
- dice 1/2 red pepper and 3-4 mushrooms and add them to the pan
- now add some salt, 1/4 small spoonful turmeric, 1/2 small spoonful cumin powder, a pinch or 2 of red chilli powder and a pinch of garam masala and stir the spices into the cooking vegetables
- drain the water from the green lentils, add them to the pan. add 1/2 cup of water and let it all cook for 20 minutes on medium flame. add some washed spinach leaves - about 10-12 leaves would do, and cook for another 10 minutes
- serve on a bed of rice

TRY THIS RECIPE ... hope it turns out REAL good

Answer 3

actually for extreme taste sensation, check out a good vegetarian curry in a decent indian restaurant. make your own soups, either using a blender or chucking stacks of vegetables into a pan with marmite stock and boiling it until its a thick and hearty soup..use veggie oxo if you like, milder than marmite.
try tofu, but be certain to flavour the stuff with stock or marinading it, as its bland otherwise.
and drink plenty fruit smoothie type juice..very cheap now in the shops .

Answer 4

Basil and Mint Pesto

2 cloves garlic (I use 1 teaspoon minced garlic from the bottle)
3 tablespoons raw pine nuts
¼ teaspoon salt
2 cups loosely packed basil leaves
1 cup loosely packed mint leaves (basil or parsly can be used, but I like the mint)
½ cup olive oil
½ cup freshly grated Parmigiano-Reggiano (omit the cheese if you don't eat dairy.

In the blender, add everything but the cheese. Put the lid on and put the blender on HIGH. In a minute, everything should be ground up*. Stop the blender, add the cheese, replace the lid, and put the blender back on HIGH. After a minute, stop the blender and check the pesto.

Rosemary Roasted Walla Walla Sweet Onions in Balsamic Vinegar

Preheat the oven at 350°F
4 medium Walla Walla Sweet onions, unpeeled
Olive Oil
Coarse salt (you may want to use ground up salt) and ground pepper to taste
2 tablespoons fresh rosemary or 1 teaspoon dried
¼ cup Balsamic vinegar

Coat the unpeeled onions (wash them first to get rid of the dirt and you can cut out bad spots) generously with olive oil. Season the onions with salt, pepper, and rosemary. Place the onions in a roasting pan just large enough to hold them. Roast the onions for 1 hour. Remove the onions and let them cool off. Cut the onions through the root end and put them onto a platter. Deglaze the pan with the Balsamic vinegar. Put the pan on the stove on MEDIUM. Scrape the juices off the bottom of the pan and cook until the liquid is dark brown and syrupy. Spoon the liquid over the onions. Serve warm or at room temperature.

Spinach and Rice (Spanakorizo)

In a saucepan, stirring occasionally, for 15 minutes sauté:
1 cup uncooked rice
1 chopped medium onion
1/3 cup olive oil
Add:
2 cups boiling water
1 tablespoon of tomato paste or one tomato either fresh or frozen (you may need to break it up a little)
1 ½ teaspoons of salt
Simmer for 10 minutes
Wash and cut lengthwise into ½ inch lengths:
1 lb of fresh spinach or chard
Add to rice mixture and mix thoroughly. Cover and simmer, stirring occasionally, for 15 minutes.

Fruit Cobbler
Preheat oven at 350°F
2-3 cups of any of these fruits: peaches, apricots, cherries, berries, apples, pineapple, plums, rhubarb, or a combination of any of these
Heat the fruit in a pan at medium to medium high and bring it to a boil (you may need to add ¼ cup water to non-pulpy, hard fruits ex: apples or rhubarb)
Sweeten to taste with sugar
Mix together:
1 cup flour
¾ cup sugar
¾ cup milk (you can use plain dairy creamer like Mocha Mix)
1½ teaspoon baking powder
½ teaspoon salt
Mix batter ingredients together
Melt:
¼ cup butter or margarine in a pan that is 8x8x2 to 9x9x2 inches by placing butter/margarine in pan then placing it into the oven
Pour the batter into the pan over the butter/margarine
Pour the hot fruit over the top of the batter (if using apples, you can sprinkle the unbaked cobbler lightly with cinnamon)
Bake for ½ hour or 45 minutes for a more golden crust.

Answer 5

Pre heat oven to 3/4 heat
Cut an avocado in half
Scoop the insides into a bowl
Add chopped Spring onion's Pepper's and Celery
Mix together with a spoon (not into mush)
Add a table spoon of balsamic vinegar (or Worcestershire sauce)
Scoop back into both avocado skins
Sprinkle with cheese (optional)
Place in oven proof dish
Cook on top shelf for 10-15Min's

Gorgeous!
If also cooking for non vegetarians you can add chopped ham to their mixture to keep them happy!

Answer 6

Last week I made grilled aubergine with a tomato and Jalapeno pepper tapenade (The tapenade was from tesco's!!!)

Just slice some abubergine into fairly thick slices, cover in oil, grill for 3-4 minutes, take out of the grill, put the tapenade (and some mozerella, if you like) on the top, and season with salt and pepper. Put back in the grill for about 5 more mins, and its done!

Im a vegetarian, and all the recipies in books are all kinda crappy... suggesting that we all only wat on leaf of lettuce...

Good Luck!

Answer 7

Make a Moroccan Tajin and eat with couscous. The chickpeas used provide all the protien you need
Ingredients:
Oberjine
courgette
Dried chickpeas soaked over night
olives
onions
carrots
suede
pumpkin
Ground Coriander
ground thyme
Cinamon
two tins of peeled tomatoes

and any other vegetables you want to add. slow cook for 4 hours. it is deliceouse!!! xx

Answer 8

I have made this meal several times and it is excellent. Lots of flavor! I leave out the black eyed peas though just because my family does not care for them.

Vegetable Jambalaya

1 tablespoon vegetable oil
1 large onion, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 garlic cloves, finely chopped
1 cup uncooked regular long-grain rice
1 can (14 ounces) vegetable broth
1 cup frozen whole kernel corn
2 tablespoons Worcestershire sauce
1/8 teaspoon ground red pepper (cayenne)
1 can (15 to 16 ounces) black-eyed peas, rinsed and drained
1 can (14 1/2 ounces) stewed tomatoes, undrained


1. Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
2. Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
3. Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.

Answer 9

The Zen Monastery Cookbook by Cheri Huber has a ton of recipes and EACH ONE that we have made is delicious. Also they include whole foods, so it doesn't matter where you live geographically you will be able to find this stuff.
Love your kitchen!

Answer 10

Hi, last week i made a tuna pasta bake! It consisted of me first boiling the spiral pasta. Then draining it off, i then got a bowl added 2 tins of tuna, 2 tomatoes, mushrooms, 1 green pepper, 1 yellow pepper,1/2 onion, chopped finely, ground black pepper and salt to season. I mixed all the ingredients together along with the pasta. I then added white sauce (you can make your own by mixing plain flour, salt, water milk, butter on the stove) i used a pre- made white sauce, and stirred the mixture until the pasta is equally covered. I pured the mixture into a greased pyrex dish and grated cheese on the top. I put the pyrex dish into the oven on a low temp for 35 minutes until the cheese was light brown.