Easy vegetarian recipes?

Question

Recently i became a vegetarian, and im finding it hard to think of foods that will suit my diet. Does anybody have any breakfast, lunch and dinner ideas? thanks :) xx
btw i hate nuts xx

Answer 1

I felt the same way when I went meat free. Now it's easy. There are so many vegetarian recipe websites available and cookbooks too. Just think of your favorite dishes and replace the meat with something else. There are many substitutions. I use recipe crumbles (morningstar) to replace ground meat in recipes and quorn to replace chicken. You can even replace meat with potatoes, mushrooms or beans depending on the recipe.

Answer 2

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 3

I find the roast veg/cheese combination works really well. Eg roast a load of root veg (sweet potato, onion, carrots, beetroot) with some sweet peppers and then top with halloumi cheese cubes or thick slices and bake until cheese toasts slightly brown. Veg soups are really easy to make and get in the habit of buying good bread frequently. If you eat italian (pasta/gnocci/pizza) you won't notice you're veggie. Try pasta pesto with fresh or sundried tomatoes for a quick midweek meal. Add grated cheese and chopped sweet peppers to scrambled eggs for breakfast or lunch.

Also remember that a lot of authentic Indian foods are veggie. This laksa recipe is great http://masak-masak.blogspot.com/2006/05/pumpkin-and-tomato-laksa.html - replace fish sauce with soy. You can do a very simple stirfry or wet curry sauce by combining any colour thai curry paste (I like yellow) with coconut milk from a can.

best of luck!

Answer 4

Fruits, veggies, grains, beans/pulses since you hate nuts.

Check out www.vegweb.com for more recipes.

You can get a vegetarian starter guide at www.cok.net. And Skinny ***** also has a list at the back of packaged foods that are suitable for vegans.

Answer 5

I had the same problem

Cusines:

Tom Yam Kung
Galangal, lime leaves, and basil leave a refreshing taste in your mouth.
4 cups water
2 stems lemon grass, cut into small pieces
5 thin slices galangal (baby ginger)
3 shallots, finely chopped
4 fresh lime leaves, torn
3-4 Thai hot chilies, crushed
4 Tbsp. lime juice
1 1/2 cup halved button mushrooms
2 cups chopped tofu
Salt, to taste
2 Tbsp. chopped coriander leaves
• Bring the water to a boil.
• Add the lemon grass, galangal, shallots, lime leaves, chilies, lime juice, mushrooms, and tofu. Season with the salt to taste.
• Top with the coriander leaves. Serve hot.

Makes 4 servings

Egyptian Market Soup
Courtesy of Pilaf Restaurant

This soup was inspired by some gorgeous photos of market stalls and vendors in Cairo. I think of it as a Mediterranean chili using “ful,” small brown fava beans. The saying is that ful is breakfast for a rich man, lunch for a laborer, and dinner for a pauper—but everyone eats it and loves it!
2 onions, diced
1/4 cup olive oil
2 Tbsp. chopped garlic
1 Tbsp. ground cumin
2 tsp. Aleppo pepper
1 tsp. ground coriander
1 tsp. smoked paprika
1/2 tsp. salt
1/2 tsp. ground fennel seed
2 15-oz. cans “ful mudammes” (fava beans)
2 15-oz. cans diced tomatoes
7.5 oz. water
• In a sauté pan over medium heat, sauté the onions in the olive oil until soft.
• Stir in the spices and cook for 1 minute.
• Add the beans, tomatoes, and water and bring to a boil. Reduce the heat and simmer for at least 15 minutes.
• To serve, top with some slivered red onions, a pinch or two of cumin, and a nice swirl of extra-virgin olive oil. Serve with pita.

Makes 4 servings

Vegan Quiche

1 onion
6 mushrooms
1 pepper
2 cloves garlic
1 tsp. cooking oil (or water if you prefer) to fry the veggies
250 g shortcrust pastry (try JusRol frozen pastry)
250 g plain or smoked tofu
Splash of soya milk
Salt and pepper, to taste
1/3 block of vegan cheese (try Redwoods or Scheese)
7 cherry tomatoes, halved
• Preheat the oven to about 400°F.
• Chop the vegetables and garlic finely and fry in the oil over low heat until soft. Roll out the pastry or press into a quiche dish with your fingers. Blind bake in the oven for 5 minutes.
• Chop the tofu roughly and blend, along with the soya milk, salt and pepper, into a smooth paste in the blender.
• Remove the veggies from the heat and the quiche dish from the oven. Pour the blended tofu into the pan with the veggies and stir. You will see liquid rising from the vegetables, diluting the tofu mixture. Grate the soya cheese into the mixture until it stiffens. (Smoked tofu will require less ‘cheese’ to stiffen than plain tofu.) Dollop the mixture into the pastry-lined quiche dish and garnish with the cherry tomatoes. Bake for about an hour or until brown on top.

Variations:
Use any veggies you like. The recipe above is just a basic quiche.
Try adding chopped faux bacon for extra flavour.
If you prefer crunchy veggies, don’t precook them.

Makes 6 servings


E-mail me for TONS more I have plenty of resources so whatever you need you can mail me!!
Also a good site to go to is vegcooking.com

Answer 6

For breakfast I would have some Boca suassage links, their really good! For Lunch, try some faken baken on bread with letuce, tomato ect. For dinner I would Have spegettie with meatless sause and a salad.

Answer 7

Try this web site. Great recipes in the vegetarian section. easy to use.

www.recipezaar.com

Answer 8

One of the best places to go for recipes and menu ideas is goveg.com

Answer 9

hey i am vegetarian too..there are lots of food you can eat..like rice spaghetti,pasta,burglar wheat,beans,tomatoes.......:)