What are some easy vegatarian meals?

Question

I want to become a vegatarian but I don't know what to eat! I know, "vegetables" but I want to make something creative. So far I've been eating yogurt, breads, rice, etc.. Any suggestions?

Answer 1

Char-grilled Balsamic Tomatoes with Olive Ciabatta

INGREDIENTS:

6 LARGE TOMATOES, HALVED


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3TBSP OLIVE OIL
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3TBSP BALSAMIC VINEGAR
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11/2TBSP SHOYU/LIGHT SOY SAUCE
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SALT AND PEPPER TO TASTE
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6 SPRING ONIONS, TOPPED AND TAILED
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OLIVE CIABATTA BREAD CUT INTO 12 THICK SLICES
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2 CLOVES GARLIC, PEELED
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EXTRA OLIVE OIL FOR GRILLING AND DRIZZLING
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FRESH BASIL LEAVES TO GARNISH METHOD:

1. Score the cut surface of the tomatoes and place in a dish. Mix together the olive oil, balsamic vinegar, soy sauce and salt and pepper, and pour evenly over the tomatoes. Leave to stand for 30 minutes.
2. Brush the spring onions with olive oil.

3. Grill the spring onions and the tomatoes, skin side down, over the coals for 10-15 minutes until cooked. At the same time, lightly toast the ciabatta bread on both sides.

4. Rub one side of each piece of toast with a clove of garlic.

5. Chop the cooked onions into small pieces.

6. Scatter the cooked tomatoes with onions and torn basil leaves and arrange the slices of ciabatta on the side. Drizzle with olive oil and serve.

Colcannon

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Ingredients

1.5 kg/3 lb potatoes, peeled and cubed
450g/1 lb green cabbage, shredded
100g/4oz butter / margarine
a little milk / soya milk (optional)
1 small onion, peeled and finely chopped
salt and pepper to taste


Method

1. Boil the potatoes until cooked. Drain and mash well, incorporating half of the butter / margarine and a little milk if liked.

2. Steam the cabbage until tender and mix into the mashed potatoes.

3. Melt a knob of the remaining butter in a small frying pan and fry the onion until starting to colour. Stir into the mashed potato mixture.

4. Season the mixture well and serve in mounds on individual plates. Make a well in the centre of each mound and add a knob of butter.

Note: If you prefer, rather than steaming, you can gently fry the shredded cabbage with the onion and add to the potatoes together.


Brown Lentil Chilli
by Sarah Brown
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Serves 4

This warming chilli is great served with baked potatoes or rice. Be careful to warn guests about the whole chillies, or take them out as you serve out portions.

Ingredients

1tbsp sunflower oil
1 onion, chopped
2-3 cloves garlic, crushed
1tsp cumin seed
1tsp coriander seed
2 sticks celery, chopped
2 carrots, peeled and diced
1 red or green pepper
8oz / 225g courgettes, diced
8oz / 225g mushrooms, chopped
6oz / 175g brown lentils
3 whole dried chillies
2tsp chilli powder
14oz / 400g tin chopped tomatoes
1tbsp tomato puree
2 pints / 300ml vegetable stock
½tsp ground cumin
salt and pepper

Method

1. Heat the oil and fry the onion and garlic until quite soft.

2. Add the cumin and coriander seeds and cook until the seeds begin to pop.
Add the vegetables and sweat for about 10 minutes.

3. Add the lentils, chillies and chilli powder. Stir in well and cook for 2 minutes.
Pour over the tomatoes and stock or water.

4. Stir in the tomato puree and boil. Simmer for 50-60 minutes.

5. Add more stock if necessary.

Add the ground cumin, season to taste and cook for another 10 minutes.


BAKED MUSHROOMS FILLED WITH SPINACH, BRIE AND WALNUTS

Serves 4

Ingredients:
4 field or portabello mushrooms, wiped and stalks removed
45ml/3tbsp olive oil
225g/8oz baby leaf spinach
40g/1 ½ oz walnuts, chopped
100g/4oz vegetarian Brie (or Blue Stilton), cut into small pieces
to taste salt and black pepper
to serve mixed salad leaves and cherry tomatoes (halved)


Method:

1. Heat the oil in a frying pan and fry the mushrooms on both sides until tender. Remove and place in a greased ovenproof dish in a single layer.

2. Wash the spinach and cook quickly in the water remaining on the leaves until wilted. Drain well and use to top each of the mushrooms.

3. Mix the walnuts and Brie together in a bowl and season well. Top the mushrooms with the mixture and place in a preheated oven (190/375/Gas 5) or under the grill and cook until the cheese is bubbling and golden.

4. Serve on a bed of mixed salad leaves and garnish with cherry tomatoes.


Note- to make a vegan version, substitute 100g/4oz Swedish Soft (plain or garlic and herb).


also click on the vegetarian society they have grat recipes

Answer 2

Here are some for you to try, enjoy

VEGETARIAN CHIMI CHANGAS

2 cloves garlic, chopped
10 medium mushrooms, sliced
1 large green pepper, sliced
1 medium-large onion, sliced
1 15 oz can black beans
1/2 cooked white or brown rice
1 cup mozzarella cheese, shredded
10" tortillas
cooking oil
garlic powder
black pepper
crushed red pepper
onion salt

In a frying pan saute garlic cloves, mushrooms, green peppers, onions until soft but still slightly crisp. In a bowl mix cooked rice, black beans together. In another pan heat about 1/2" inch of cooking oil. Warm the 10" tortillas in the microwave until soft. Place a 1-2 large spoonfuls of rice and beans, top with a large spoon of vegetables, and sprinkle with mozarella cheese. Season to taste with garlic powder, onion salt, crushed red pepper, and black pepper. Fold in the edges tightly, and place folded edges down in hot oil. Brown each side until golden brown. serve on a bed of lettuce and tomatoes topped with guacamole, sour cream and salsa. Very tasty!!

VEGETARIAN CHICKPEA PATTIES

2 15-oz cans chickpeas
1 1/2 cups quick oats
3 cloves garlic, minced
1 tablespoon chopped parsley
garlic and onion powder, to taste (if desired)
pinch freshly ground black pepper
2 to 3 tablespoons vegetable oil
salt, to taste

Drain the chickpeas and reserve the liquid. In a food processor or blender, process the chickpeas with 1/2 cup reserved liquid. If the puree is dry, add more liquid, a tablespoon at a time, to achieve a smooth, thick paste.
Place the chickpea puree in a mixing bowl and add the remaining ingredients except the oil. Mix well, adding additional water or oats as necessary to make a mixture that keeps its shape. Shape into 8 patties.

In a heavy skillet, heat oil and fry patties until golden brown on each side, for a total of 20 minutes or so. Thinner patties will cook in less time.

Answer 3

1. Start out using some basic substitutes for the meat you are used to in foods where you won't even notice - ground meat replacements are available in the frozen food sections.
2. Leave meat off things that don't need it - pizza, salad, spag, etc.
3. Get some good cookbooks when you are ready to branch into more interesting foods - Moosewood books and New Farm Vegetarian are two of my favorites.
4. Also try other meat substitutes:

Veggie Burgers by any of them many flavors and choices be sure to try several to find your favorite.
Morningstar "Sausage" links or patties.
Morningstar Burger Crumbles for putting in spag sauce or chili.
Garden Burger Riblets

My stomach also like the Morningstar Chick patties and nuggets.

Hope I Helped!!

Answer 4

There are tons of things...
look up vegitarian recipes online.
One thing I like is grilled portabello sandwiches. grill the large mushroom then doctor it up like you would a burger. mmmm.
also Morning Star blackbean burgers (frozen food section) are great. especially if you fix it with salsa or guacamole.
meatless sauces and pasta are always an easy fix.
Also when I am dining at restraunts I will ask them to hold all the meat on any order.. Like pasta dishes, specialty salads and such.

Answer 5

Stir fried vegetables with black bean sauce, and brown rice, and green salad.

Answer 6

Why don't you eat a veggie sandwich?Like with lettuce,tomato,onions, cucumbers, or avocado with a sauce you like on whole grain bread :)

Answer 7

I like frozen French fries.
.

Answer 8

well if you are up to cooking yourself. There are lot of online veg recipes available...I have a blog on Veg recipes...you can try these if you want to try indian food...

Answer 9

if u like cooking try some stir-fry like tofu with cauliflower n have it with rice

Answer 10

***Vegetarian Rendang Curry***

Ingredients
300g vegetarian mutton pieces
1/2 tsp ground black pepper
4–5 tbsp oil<
2 stalks lemon grass, smashed
4 kaffir lime leaves (daun limau purut), finely shredded
Half a turmeric leaf, finely shredded
250ml thick coconut milk
Juice of 1 large lime
1 tsp salt or to taste
1 tsp sugar or to taste

Spice ingredients (ground)
10 shallots
2 cloves garlic
2cm knob fresh turmeric
12 fresh red chillies
3 dried chillies
20g galangal
10g ginger
6 candlenuts (buah keras)


Method
Wash and soak vegetarian mutton pieces for 10–15 minutes. Drain and set aside.

Heat oil in a deep saucepan until hot. Add lemon grass, ground ingredients and ground black pepper. Fry over low heat for 5–6 minutes until fragrant and oil separates. Add coconut milk, turmeric leaf and vegetarian mutton pieces. Simmer uncovered for 20–25 minutes or until gravy is thick and quite dry. Add kaffir lime leaves, lime juice, salt and sugar to taste.


***Vegetarian Fried Fish With Plum Sauce***

Ingredients
8 pieces wet bean curd (tau pau)
2 pieces bean curd sheets (tau poay)
2 pieces nori sheets (dried laver seaweed)

Seasoning A (combined):
1/2 tsp salt
1/4 tsp sugar
1/2 tsp pepper
1/4 tsp ground black pepper
1/2 tsp Chinese five-spice powder
1 tsp sesame oil
1 egg white, lightly beaten
1/2 cup tapioca flour

Sauce (combined):
3 tbsp plum sauce
1 1/2 tbsp lime juice
1 1/2 tbsp fish sauce (nampla)
1 tbsp sesame oil
4 tsp sugar
1/2 cup water
10 to 12 cilipadi, coarsely pounded
4 kaffir lime leaves, finely shredded
Carrot slices

Garnishing:
Spring onion curls
Red chilli curls

Method
Coat wet bean curd with seasoning ingredients A. Leave aside for 30 minutes. Lightly rub sesame oil over the marinated bean curd.

Unfold four pieces of wet bean curd and arrange them one on top of the other on a nori sheet. Wrap up tightly in a flat spring roll-style and trim the edges neatly.

Place on a bean curd sheet and wrap up into a flat spring roll shape. Trim edges to make it look neat, if necessary. Repeat procedure with the other set of beancurd sheets. (You should get two pieces of mock fish fillet.)

Put the mock fish fillets on a lightly greased plate and steam over rapidly boiling water for 10 minutes. Remove and leave aside to cool completely.

Prick the steamed fillet with a satay stick all over (this will allow air bubbles to escape when it is being deep fried).

Brush fillet with egg white, then dust with tapioca flour and deep fry in hot oil until golden and crispy. Dish out, drain on absorbent kitchen paper. Slice evenly and arrange on a serving plate.

Bring the combined sauce ingredients to a gentle boil. Add pounded cilipadi, kaffir lime leaves and carrots. Pour sauce over fish and garnish before serving.