Vegan or Vegitarian recipies?

Question

Does any one have any Vegan or vegitarian dish resipies? or know where i can find some good ones?
Ive recently turned Vegitarian and im finding it hard to find good dishes!

Answer 1

Here are links to websites for both. Hope you find something you like and the recipes aren't too complicated.

Answer 2

There are tons of great cookbooks out there. For fairly simple recipes, check out "How it All Vegan!" and "Garden of Vegan" by Sarah Kramer and Tanya Barnard. Those have fairly simple recipes. For more complex recipes, check out Sarah Kramer's "La Dolce Vegan."

Other good vegan cookbook authors: Dreena Burton, Robin Robertson, and Isa Chandra Moskowitz.

A great website is www.vegweb.com. There's also a vegan section on www.recipezaar.com.

Answer 3

start simple at first, then start experimenting with more complex dishes/recipies.

one of my favorite quick dishes:
beans + rice + salsa + tortilla

and if you want a little more flavor, add any combo of:
avocado, lettuce, tomatoes, bell papers, cheese, sour cream, etc

and salads don't have to be just lettuce and dressing! i like to go all out with mine:

lettuce (of course) + tomato + avocado + mushrooms + diced zucchini and yellow squash + black or navy beans + pumpkin seeds + carrots + feta cheese + broccoli or cauliflower

and almost ALL veggies go great with hummus! make sure you're getting enough vitamin B6 and B12, too. way to go for making the switch!

Answer 4

veggie bergers
ingredients 1lb pkt of frozen mixed vegs
2lb of mashed potatoes
1-4 eggs
1 pkt of golden breadcrumbs the sort fish is used like fish fingers
cook the vegs the normal way of boling them add to a mixing bowl when cool add 1or 2 eggs then add the mashed potatoes mix throughly then shape them to whatever shape you like then dip them into the yokes of the eggs then dip them into the breadcrumbs and fry ech side until golden brown but make sure you hands are floured as sometimes the mixture is tacty

Answer 5

Chaat - Dahi Batata Puri

INGREDIENTS
1/2 cup garbanzo beans
2 cups plain yogurt
1 teaspoon grated fresh ginger
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspoon rock salt
1/4 teaspoon ground black pepper
salt to taste
1 large potato - peeled, boiled and mashed
32 thin wheat crackers
1/4 cup green chutney
1/4 cup sweet and sour chutney
1/2 cup red onion, minced
1/2 cup chopped fresh cilantro
1/2 cup crushed potato chips

DIRECTIONS
Boil the garbanzo beans in water for about 30 minutes or until tender when pierced with a fork; drain well.
Beat the yogurt together with the following: fresh grated ginger, chili powder, cumin powder, coriander powder, rock salt or black salt, black pepper and salt.
Season the mashed potato with salt.
Break each puri gently with a fork to create a tiny opening on the top. Arrange the puris in 4 plates, 8 in each plate. Or, if using wheat crackers arrange them on a platter or plates. Place the potatoes on top of each cracker. Place about 1 tablespoon of potato in each puri or on each cracker. Place a few garbanzo beans on top of the potato. Spoon the spiced yogurt on top. Spoon green chutney and sweet and sour chutney on top of it. Garnish with the chopped onion, cilantro, and sev on top. Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.


Paella Vegetariana
4 Servings

Very fast and easy to make.
2-3 tbsp. water
1 cup thinly sliced leeks or coarsely chopped onions
1 tbsp. minced garlic
2 1/4 cups water
1 tbsp. instant vegetable broth powder
1/2 tsp. saffron threads (or 1/4 tsp. turmeric)
1/2 to 3/4 tsp. salt, or to taste
1 1/4 cups long grain white rice
1 cup diced carrots
1 cup frozen peas, defrosted, or 1 1/2 cups sliced defrosted artichoke hearts
1 cup frozen corn, defrosted
1 3/4 cups cooked red kidney beans or 1 15-ounce can, drained
1/2 cup diced roasted red pepper
freshly ground black pepper to taste

Heat the 2-3 tbsp. water in a large, heavy saucepan. Sauté the leeks and garlic over medium heat for 1 minute, stirring frequently. Stir in the water, stock powder, saffron, and salt, rubbing the saffron between your fingers to release its flavor as you add it. Bring to a boil. Stir in the rice and carrots. Cover, reduce the heat, and simmer for 18 minutes.
Quickly sprinkle the peas, corn, kidney beans, and red pepper on top of the rice. Cover and remove from the heat. Let sit until the rice is tender and the vegetables are thoroughly heated, about 2 minutes. Add pepper to taste and additional salt if needed. Stir well and serve.

Answer 6

vegan x