Does anyone have any vegetarian meal ideas?

Answer 1

Vegetarian Fajitas:

8 min
6 servings

2 teaspoons vegetable oil
1 cup quartered,sliced onions
1 cup red peppers or green peppers or yellow bell peppers, cut into strips
1 (15 ounce) can black beans or pinto beans or kidney beans, drained
1/2 cup whole kernel corn
1 (1 1/4 ounce) package fajita seasoning mix
1/3 cup water
1/4 cup chopped fresh cilantro or parsley
6 flour tortillas, warmed

1. Heat vegetable oil in large skillet over medium-high heat.
2. Add onion and bell pepper.
3. Cook.
4. Stir occasionally for 3-4 minutes or until vegetables are tender.
5. Stir in beans, corn, fajita seasoning mix and water.
6. Bring to a boil.
7. Reduce heat to low and cook, stirring occasionally, for 3-4 minutes or until mixture thickens.
8. Remove from heat.
9. Stir in cilantro.
10. Spoon 1/2 cup fajita mixture onto each tortilla and fold in half.

Answer 2

There are so many vegetarian type "meats." I love the Quorn brand naked cutlets. I make them in place of chicken. Other meal ideas:
*Veggie chile, veggie tacos(use the boca brand ground beef- you can find it in the frozen vegetarian section), pizza with fresh mushrooms, garlic, and onions, veggie chile dogs, veggie burgers, vegetable lasagna, use the Quorn cutlets to make a veggie chicken cesar salad, burritos with rice, beans, cheese, lettuce and diced tomatoes, frozen vegetarian taquitos, you can make anything! And if you live near a Mother's Market, they have fresh deli foods(all vegetarian of course) such as chicken salad, beef kabobs, chicken parmesean, chicken stew. They also have a yummy restaurant there as well.

Answer 3

EGGPLANT PARMESAN

1 eggplant
1/2 cup whole wheat flour
3 egg whites or 1/2 cup egg substitute
1/4 cup skim milk
2 cups bread crumbs
1 tsp salt (in all)
1 tsp oregano
1/2 tsp cayenne pepper
1/4 tsp white pepper
2 cups tomato sauce
1/2 cup parmesan cheese, grated
1 cup mozzarella cheese (optional)

Preheat oven to 350 degrees F. Slice eggplant into 1/4" thick
rounds. Prepare three bowls, the first with the flour mixed with
1/2 tsp salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining 1/2 tsp salt, oregano, and pepper.

Dredge eggplant slices in flour, then egg and milk mixture, and then bread crumb mixture. Make a layer of coated slices in a casserole dish and sprinkle with 1 cup tomato sauce and 1/4 cup parmesan cheese. Make another layer of slices on the first layer, staggering slices so they don't completely overlap lower slices. Sprinkle second layer with remaining 1 cup tomato sauce and 1/4 cup parmesan cheese.

Cover casserole and bake for 45 minutes. Optional: remove casserole and sprinkle with mozzarella cheese and return to oven for 5 minutes until cheese is melted.

SPINACH LASAGNA

32 oz. tomato sauce
1 lb. canned tomatoes
1-2 medium onions
8 cloves garlic
8 oz. black olives, drained (optional)
8 oz. green olives, drained (optional)
8 oz. mushrooms (optional)
1 large bunch broccoli (optional)
12-16 oz. mozzarella cheese
12-16 oz. other cheese (cheddar, Swiss, jack, etc.)
16 oz. cottage cheese
1/2 cup parsley (optional)
8-12 oz. spinach
3 eggs
2 lbs. lasagna noodles (approximately 2 boxes)
Italian spices, to taste

Sauce: Put tomatoes and tomato sauce in large pot over low heat. Press garlic, add. Chop onions, olives, mushrooms, and broccoli, add. Add spices to taste. Simmer covered over low heat until the whole tomatoes have merged with the rest of the sauce and you can no longer tell where one begins and the other ends.

Cheese: Grate the cheeses and mix. Add eggs, parsley, and spinach, mix well.

Building the lasagna: In a lasagna pan, put in just enough sauce to cover the bottom of the pan. Make a layer of noodles. Using about half of the available cheese mixture, make a layer of cheese. Another layer of noodles. Cover the noodles with sauce, the important thing being to make sure all noodles have at least some sauce on them. Another layer of noodles. Use the rest of the cheese mixture and make a layer of cheese. Put down the last layer of noodles, then use the remaining amount of sauce, or as much as possible, and cover the noodles in sauce.

Bake at 375 degrees. F for 45 minutes.

The lasagna noodles are uncooked when you build the lasagna. Be stingy with the sauce, if you aren't, you'll end up short at the end where you need it most.

Answer 4

I love veggies!
veggie pizza
roasted veggie sandwich
tomato basil pizza
sauteed veggies w/garlic and olive oil over linguine
fresh tomato and garlic sauce over cheese ravioli
veggie lasagna
veggie stir fry over rice
red or green peppers stuffed with rice and herbs and baked
cabbage rolls stuffed with rice and covered in tomato sauce and baked...

I hope these help ya out!

Answer 5

Go to the web site Cooks.com and type in Vegetarian and you will get a bunch of ideas.

~veggie pizza
~Breakfast for supper (eggs, pancakes, etc.)
~Chef Salad
~Veggie soup
~Potato soup
~Cabbage pockets (without hamb of course)

Answer 6

You can go to http://www.allrecipes.com just type vegetrian recipes in search bar there. They have lots of recipes for most any diet.

Answer 7

Vegetarian Paella

Marinade
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. turmeric
3 Tbsp. tamari
2 1/2 cups water
2 Tbsp. oil

Vegetables
1 1/2 qt. water
3 ears of corn
4 carrots
1 small onion, chopped
3 cloves garlic, minced
5 Tbsp. olive oil
1 tsp. turmeric or 1/2 tsp. of saffron
2 1/2 cups vegetable stock, water, or miso broth
Salt and pepper to taste
1/2 green bell pepper
1/2 red bell pepper
1 small zucchini squash
1 small yellow squash
2 medium plum tomatoes, quartered
2-3 cups cooked basamati rice
1 12oz. can diced tomatoes with juice
1/2 cup green peas (optional)
1 cup canned artichoke quarters (optional)
Cayenne pepper or hot sauce to taste
1/3 cup parsley, chopped

Protein
1 cup tempeh, cubed
1 cup tofu, cubed
1 cup seitan, cubed

# Preheat the oven to 350 degrees.
# Mix all of the marinade ingredients together. Add the tofu, tempeh, and seitan and toss.
# Bake on an oiled cookie sheet 15 to 20 minutes. Set aside.
# Bring the 1 1/2 qt. of water to a boil. Add the corn and cook 4 to 5 minutes. Set aside. When cool, slice into 2-inch wheels.
# In a large pot over medium-high heat, sauté the carrots, onion, and garlic in olive oil. Cook for 5 minutes, and add the turmeric. Continue stirring and add the vegetable broth, salt, and pepper. Cover and cook 3 to 4 minutes.
# Reduce the heat. Add the bell peppers, squash, baked tofu, tempeh, and seitan. Cook for 6 to 8 minutes. Continue cooking, slowly adding the plum tomatoes and cooked rice. Add the canned tomatoes. Gently stir in the corn, and top off with green peas and artichoke. Season with cayenne to taste.
# Serve on a large serving platter, and garnish with parsley.

Vegetarian Chicken soup
2 to 3 Tbsp. olive oil
2 carrots, peeled and diced
1 parsnip, peeled and diced
1 medium onion, finely diced
2 stalks celery, diced
2 bay leaves
6 cups boiling water mixed with faux-chicken bouillon powder, according to package directions (look for Osem and Telma brands, available in the Kosher section of your supermarket)
Salt and pepper, to taste
1 lb. faux chicken or some other vegan chicken meat, torn into bite-size chunks (try Morningstar Farms Meal Starters Chick'n Strips)
2 Tbsp. fresh parsely, minced
1/2 lb. eggless flat noodles (try Mueller's "dumpling" noodles)

Vegetarian Lassanga
* Heat the oil in a large pot over medium heat. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
* Add the bay leaves, faux-chicken broth, salt, and pepper to the pot, raise the heat, and bring to a boil. Add the faux-chicken chunks, parsley, and noodles, return the soup to a boil, then reduce the heat and simmer for 10 minutes, until the noodles are tender.

Ingredients:

* 32 oz of your favorite vegetarian spaghetti sauce
* 1 16 oz container Ricotta cheese
* 1 bag (8 oz) of shredded mozzarella cheese (or other shredded white cheese)
* 1 bag (12 oz) Morning Star Farms veggie meat crumbles (or other veggie ground meat)
* 1 box Lasagna noodles, cooked (just follow the directions on the box to cook the noodles)
* 1 teaspoon garlic powder (optional)
* 3 Tablespoons oil

Directions:

1. Place the oil in a saucepan. When the oil gets hot, add the veggie ground meat and cook for 5 minutes.
2. In a 9” x 13” baking pan, spread a layer of spaghetti sauce on the bottom.
3. Place one layer of cooked lasagna noodles over the sauce.
4. Spread a layer of sauce over the pasta.
5. Sprinkle a layer of ricotta cheese and mozzarella cheese over the sauce.
6. Place a layer of lasagna noodles over the cheese mixture, cover with sauce.
7. Spread a layer of veggie meat and garlic powder, cover with sauce.
8. Repeat steps 2-5 again.
9. Add a final layer of lasagna noodles and sauce.
10. Spray a piece of aluminum foil with non-stick cooking spray to keep foil from sticking, and cover pan with the foil.
11. Bake at 375° F for 45 minutes.
12. Remove pan from oven, uncover, brush with sauce and garnish with cheese.
13. Bake an additional 10-15 minutes to melt cheese.
14. Remove from oven and serve warm.



Vegetaria sausage and mushroom pie

500g block of vegan frozen puff pastry, defrosted (in the UK JusRol is vegan)

couple of tablespoons of olive oil

1 pack of Linda McCartney vege-sausages (or any other vegan ones)

1 leek, chopped

10 large flat mushrooms

a good handful of cashew nuts

1 tin of red kidney beans

a couple of tablespoons of soy sauce

slosh of cider or wine

a couple of bay leaves

Method


Heat the oven to 200C/400F and cook the vege-sausages in there while preparing the rest of the filling. Heat the oil and cook the leek for a few minutes until softened with the bay leaves. Roughly chop and add the mushrooms and cook for a further few minutes. Add the nuts, beans, soy sauce, cider/wine and cook for a short while until well combined. Chop the vege-sausages into large chunks and place them in a large pie dish with the rest of the mixture (you may want to remove the bay leaves at this point - I forgot). Roll out the pastry and stick it on top. Bake in the oven for 20-30 minutes until the pastry is well risen and golden brown. Below served with roast potatoes and salad: