What is your personal favorite vegetarian entrée recipe (Dairy and egg ok, no flesh foods)?

Question

Note that I want personal favorites, ones you actually make that you and your family enjoy. Thank you

Answer 1

Veggie Gumbo

Typical gumbo requires sausage, chicken and seafood. The hard part is making a stock broth without these. The way to cheat is to use your favorite Vegetarian sausage or Chicken seitan strips. Cook these as you normally would, chop and then add to 8 cups of water in a crock pot. Add one can of diced tomatoes (unless you are a purist). Add two or three cups of rinsed brown rice. Keep on high with lid in place which you prepare the following items.

Chop the following and place in a large bowl: two medium onions, one bunch of green onions or scallions, about 5 stalks of celery (with leaves), two bell peppers (yellow or red adds color) and two or three carrots. Add 2 or 3 minced cloves of garlic.

If you like okra, slice about 2 ½ to 3 pounds of okra and place on top of the other veggies. This allows the juice to drain away from the okra slices but keeps all of the flavor.

Use a small (4 inch square) cheese cloth to hold the following spices: 3 or 4 Bay leaves, 6 to 8 dried Sassafras leaves, about one teaspoon of cracked Black peppercorns, one teaspoon of Parsley, one half teaspoon each of Thyme, Coriander, Tarragon leaves, Oregano and Basil. Tie this into a bag.

For the roux: Add 1 ¼ cups of flour to 1 cup of oil. Blend thoroughly in a blender or add to a large jar and shake it hard until no lumps are present. Pour into a thick skillet and cook over medium-high to high heat, stirring constantly. Be very careful because you do not want to burn it or make it lumpy.

The roux should be very dark brown, but some prefer a lighter (peanut butter) color. I tend to time the roux by the number of beers that can comfortably be sipped while stirring the mix. I personally like a three beer roux. When the roux get to almost the color you want, add the chopped veggies. Cook until tender.

Carefully pour the roux into the stock. Add the spice bag. Simmer for two hours without stirring. Add water if necessary. This is best if simmered overnight, but anything after two hours is usually edible. Remove the spice bag and add hot sauce to taste (this can always be done in the bowl after serving).

For variety, you can add chopped eggplant, zucchini, summer squash or other favorite veggies. Some prefer to saute these before adding to the mix.

Answer 2

The Ben Special
(Basically a stir fry/skillet)
No Measurements, add to what you like

Olive Oil
Soy Sauce

Hashbrowns
Onion
Bell Pepper
Broccoli
Garlic
Summer Squash
(or any other vegetable you like and have on hand)
Veggie Crumbles/meat substitute

Season with your favorite spices

Serve with toast, or within a tortilla (An easy variation is to use salsa instead of soy sauce)

It isn't' so much a recipe as a way to cook what you have, back in the day I would have friends show up with the ingredients and ask me to make the Ben Special.

Answer 3

particular...eggs are a product from an animal however the egg isn't a residing element and the animal it got here from replaced into no longer slaughtered to get the egg. in spite of the fact that there are some categories of vegetarians, the main element all of them have in person-friendly is they consume no animal flesh (this is composed of fish in spite of what some ignorant human beings might think of). via fact that egg isn't flesh, that's considered vegetarian friendly. Lacto-Ovo vegetarians (the main person-friendly) use dairy and egg.

Answer 4

Sweet Potato and Vegetable Stew with Fresh Greens!

-1/4 cup olive oil
-3 onions, finely diced
-4 garlic cloves, minced
-2 celery ribs, thinly sliced
-8 cups vegetable stock or water
-1.5 cups finely chopped canned tomatoes with their juice
-2 medium-large sweet potatoes, peeled and cut into 1-inch dice
-1 carrot, thinly sliced
-1/4 teaspoon nutmeg
-2 tablespoons minced cilantro, optional
-1.5 teaspoons salt
-dash of cayenne
-generous seasoning fresh ground pepper
-5 cups (5 oz) lightly packed fresh spinach, kale, or Swiss chard, torn into small pieces

Heat olive oil in large stockpot over medium heat. Add onions, garlic, and celery and sauté, stirring often, for 10 minutes. Stir in all remaining ingredients except greens.

Bring soup to boil, then reduce heat to simmer. Cook, stirring occasionally, for 45 minutes or until sweet potatoes are tender. Remove 2 cups of the soup and puree it; then return to pot.

Sitr in the spinach, kale, or Swiss chard and cook the soup about 5 more minutes, or until the greens are tender.

I've always made it with vegetable stock (I use Morga brand from Whole Foods) and kale. I <3 kale. This is a very filling stew. It's really good with hot crusty Italian bread with butter. It's also good with a little parmesan cheese sprinkled on top.

Answer 5

Veggieburgers with garlic potato wedges. Make the burgers yourself or buy in organic food stores (most variety) or any other big grocery store. The potato wedges are a very healthy alternative to french fries and taste much better because you don't feel bad about eating them. To pep up your veggieburger try to put some flaxseed or soyprotein so you have your nutrition and a superyummi meal.
For veggieburger recipes look at http://www.theveggietable.com/recipes/sandwiches.html

Answer 6

My favorite, and always a family pleaser is Enchilada Soup.
For each adult use one can of Campbell's tomato soup, diluted with 3/4 can of water. Heat just to a simmer and hold it there until served. If for adults, add a few drops of Tabasco sauce to soup.
Put a generous amount of any corn chips or tortilla chips in a large bowl. Crush them down a bit with your fist..Sprinkle finely chopped or grated onions over the chips, and pour over, just to cover, with very hot soup. Top with generous amount of shredded cheese. Add a dollop of chunky salsa on the top...Optional additions are a spoon of sour cream, chopped olives, chopped bell pepper, dollop of guacamole, or anything that strikes your fancy..the only thing that can't be changed is that the soup must be very hot , as it cooks the tortillas..

this takes about 15-20 minutes to prepare, and all come back for more...when I have company I like to just make a buffet of all ingredients, so they can build their own, with soup in a crock pot..

Answer 7

Rice and Bean Soft Tacos

Lipton Taco Rice
Organic Beans
Lettuce
Tomato
Onion
Salsa
Light Sour Cream
Whole Wheat Shells
Taco Seasoning
Cheese

Cook rice according to directions, then add beans and taco seasoning for about 5-10 more mins.

Warm Shell(s) then add filing of rice and bean mixture layer with fresh crisp lettuce, tomato, onions, salsa and sour cream and cheese to your liking.

These are really good, I eat this meal at LEAST once per week!

Answer 8

I call them Cucatia's

Really simply I take my favorite raw vegis's cucumbers, carrots, tomatoes, avocados, cauliflower, broccoli cut them up into bite size pieces, then I take a tortilla, whatever kind you like, I like wheat or sun dried tomato flavored tortillas, take whipped cream cheese and smooth a light layer across the tortilla, now spoon your raw vegi's in the middle, and drizzle your favorite salad dressing over top and roll up like a burrito and eat!

I make a big bowl and put the left-overs in the fridge and we munch on them for a few days! Or you can use the mixed up vegis in soups or salads too!

Answer 9

For each person:
Fill a bowl with mixed greens/lettuces
place two or three tablespoons hummus (comes in many flavors, or make your own)
place a circle of cut tomatoes and cucumber slices around the edge of the bowl
Sprinkle a layer of broccoli slaw over it all
Top with green and black olives
I sometimes add corn and shredded carrots to the slaw for more color.

greens: sweet peppers, asparagus, spinach, kale, romaine lettuce, head lettuce, cabbage

Edit: this goes great with barley soup

Answer 10

Perogies: made of flour, water, a wee bit oil, a little baking soda. mix dough roll it out to almost paper thinness.
cut circles in dough, put in fill and fold over. filling is of course put a little off centre so it can be covered when folded over. My favourite filling is Saurkeraut and Onion with dash of Habenaro! Once perogies are folded seal them by pinching edges with fingers. ( use the side of my hand to seal the perogies.. novices should start with fingers first).
I prefer to deep fry my perogies but sometimes for a change I have them boiled.. They are delicious both ways!