What is your favourite vegetarian meal?

Question

I am looking for new vegetarian meal ideas. Something easy, quick.. or a couple that may take a little longer.
I am a vegetarian but I am really picky eater and I want to try new foods.

I'm trying to keep the calories low too if possible.

Answer 1

Lately I've loved having pumpkin for breakfast. One of the larger cans of Libby's pumpkin is only 280 calories for the whole thing! Plus it's high in fiber, so not all those calories get absorbed. Now, what I do with it is I put it in a large mixing bowl, because when it's all prepared, you end up feeling like you're eating a huge breakfast. I mix it with some Westsoy Nonfat Vanilla Soymilk, some water and some sugar, cinnamon, nutmeg, allspice and cloves. . .and it's a very filling breakfast packed with nutrients. Very high in calcium and beta carotene. Not that it needs more fiber, but I often add psyllium husk to it to increase the fiber content.

vegweb.com is a great place for recipes and so is fatfreevegan.com

Something I love doing when I'm in a hurry is filling a ginormous bowl full of romaine lettuce and sliced roma tomatoes. Then I put a can of chick peas in the microwave for ten minutes and when they are done, I squeeze half a lemon over them. Then I press a large garlic clove onto them. Add a little salt, pepper and a dash of red pepper and mash them with a cup. While still piping hot, I pour the mashed chickpeas over the romain lettuce and tomatoes. It's very delicious.

Mujadara is also a good idea. To make it, you boil a cup of lentils and separately, make a cup of rice. When done, mix the lentils and (preferably basmati) rice and put fried (or cooked) onions over it.

Answer 2

Sweet Potato and Turnip Swirl
SUBMITTED BY: Robyn Webb

"The pairing of sweet potatoes and turnips could make a turnip lover out of all of us. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
INGREDIENTS
1/2 pound turnips, peeled and cubed
2 sweet potatoes, peeled and cubed
1 teaspoon minced fresh ginger root
1 tablespoon reduced fat margarine
1 tablespoon white sugar
2 teaspoons orange zest
DIRECTIONS
In a medium saucepan over medium high heat, cover the turnips and sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain; transfer to a food processor and puree.
In a saucepan over medium heat, combine the ginger, margarine, sugar, and orange peel. Allow margarine to melt and mix ingredients together well. Add the puree and swirl together. Serve warm.

Answer 3

My favorite quick vegetarian recipes is stir fry. I take all veggies I have in the house(broccoli, asparagus, snap peas, etc) steam then a bit first, add tofu and stir fry them in the wok. I add teriyaki sauce and in about 10 min it is done.

Other quick recipes:

"Grilled Vegetable and Humus Sandwich"

*Use any vegetable
Preheat grill; grill vegetables.
Spread humus on baguette.
Top with vegetables

"Vegetable Rice Soup"

1 Cup White Rice (Quick Cook)
6 Cups Water*
½ Cup Parsley (Chopped)
10 oz Box, Mixed Vegetables
1 Medium Onion
Pepper/Salt to taste
*alternative - 4 Cups vegetable Broth and 1 Cup water

Cook rice according to package.
Bring water/vegetable broth to a boil.
Add in vegetables, rice, parsley, and onion.
Reduce heat
Cook until vegetables are tender.

"Rice Burgers"

2 Cups Rice
½ Cup Bread Crumbs
1 Cup Mixed Vegetables (Finely Chopped)
Salt/Pepper to taste

Cook rice according to package.
Mix rice, bread crumbs, vegetables and seasoning.
Form six flat patties.
Fry 6-8 minutes per side.

"Quinoa Porridge"

½ Cup Quinoa
½ Cup Rice Milk
½ - 1 Cup Water
½ tsp Cinnamon

-In a large saucepan combine Quinoa, rice milk, water and cinnamon.
-Cook on medium heat, with cover until all liquid is absorbed.

Answer 4

LASAGNE
(Serves 6)

Ingredients

125g/4½oz packet soya protein mince (rehydrated)
280ml/10floz cold water
550g/1¼lbs of any prepared diced vegetables (eg. carrots, celery, mushrooms, courgettes, parsnips etc.)
Little vegetable oil for frying
2 x 400g/14oz tins chopped tomatoes, with their juice
1tsp dried oregano
2tbsp soya sauce
Seasoning, if required
12-15 sheets of pre-cooked lasagne - follow instructions on the packet

For the Sauce:

50g/2oz cornflour
50g/2oz margarine
710ml/25floz milk or soya milk
¼tsp grated nutmeg
175g/6oz vegetarian cheddar cheese

Method
1. Soak the soya protein in the cold water for 10 minutes.

2. Fry the vegetables in a little oil until softened.

3. Add the soya protein and cook for a further 5 minutes, stirring all the time.

4. Add the tomatoes, oregano and soya sauce and simmer for 10 minutes.

5. Season if required.

6. Make the sauce by melring the margarine in a pan and stirring in the cornflour.

7. Cook for 2 minutes.

8. Add the milk gradually and stir until thickened.

9. Remove from heat, season, add the nutmeg and 50g / 2oz of cheese.
Stir well.

10. Arrange in layers in a buttered casserole dish as follows: lasagne, soya protein sauce, cheese sauce, ending with the cheese sauce.

11. Sprinkle with the remaining cheese and cook at 350°F/180°C/Gas 4 for 30-40 minutes until browned a little on top.

SERVING SUGGESTION:
Serve hot with a jacket potato and salad. The lasagne can be successfully frozen before cooking. When required, thaw for 8 hours and cook as above.

try these websites if your not to kean on lasagne:

http://www.quorn.co.uk/CMSPage.aspx?ssbid=7

http://www.vegsoc.org/cordonvert/recipes/health.html

http://www.cauldronfoods.co.uk/CMSPage.aspx?ssbid=1224

Answer 5

garlic mushrooms = lightly cook mushrooms drain.set aside.cook half an red onion in dry pan,then add some garlic puree an loadza bk pepper then small salt then add tin of weight watchers low cal mushroom soup av wiv low cal crkers or bread or pitta

Answer 6

Quorn does a whole rang of heally maty tasting vegie alturnatives from fillets to burgers and escalops!

Answer 7

Probably my all-time favorite meal is roasted onions and peppers, fajita style, with homemade corn tortillas and plenty of salsa and guacamole to put on top. Oh, and refried beans, too. And maybe some rice. If you've got some of the chipotle honey dressing from Chiptole's restaurant it'd be pure Heaven.
I've totally been addicted to Chipotle's lately (or it's rip-off Qdoba). I get the vegetarian burrito in a bowl (black beans and jasmine rice - pinto beans aren't veggie - with salsa and guacamole) and ask for the crisp corn tortillas on the side (flour tortillas are nothing but glue). I ask for a little lettuce instead of cheese and sour cream. Pay 50 cents for the chipotle honey dressing and you can make your own tacos. Sooooo good! And they give you FOUR taco shells so you and a friend can easily share. Plus, they offer Izze drinks (fruit juice and sparkling water). It's been my favorite place to go lately.
I also love, love, love salads. It can get boring, but that's why you have to mix it up. I am not very fond of cooked vegetables so I get things like zucchini and eggplant to chop up and carrots and beets to grate into the salad. I throw in nuts for extra (good) fat and protein. Instead of dumping in a bunch of salad dressing I use Bragg's apple cider vinegar which has healthy bacteria in it - just a few splashes and THEN I drizzle on a bit of salad dressing. The vinegar adds some zip and healthy qualities and healps to spread the flavor of the dressing (my favorite is Annie's Natural's green goddess). Please don't be afraid to add a little dressing and some nuts to a salad. They may increase the calories a bit, but you're pretty much getting under a hundred calories worth of veggies in a standard sized salad so adding two hundred's worth of nuts and dressing is okay. You DO NOT want to go too low on your calories - it's not good for you. Skip the crap like cheese though - adds calories and cholesterol and just isn't good for your body.

I also make a lot of sandwiches. I buy sprouted grain bread. It's much healthier for you than flour breads because the grains have been sprouted to break down the enzyme inhibitors that make grains hard on the digestion and it becomes a healthy carb that's GOOD for you. I love mustard with tomatoes, onions, pickles, and lettuce. If you get some of that Bragg's apple cider vinegar you can thinkly slice tomatoes and cucumeber and marinade them in veinegar and a little sugar and dill to make a really great topping to add to your sandwiches.
I love beans. I buy pinto beans, soak them for 24 hours or longer (it makes them easier to digest and increases mineral absorption (soaking removes a lot of phytic acid), and then rinse and slow cook them with chopped onion, jalapeno, cumin, salt, and whatever else I'm in the mood to throw in. I like to puree them in a high powered blender so they get really creamy. I'll make a big batch and eat them cold with corn chips or use them in tacos or with shredded lettuce and chopped tomato for a big taco salad. You cant' beat a big pot of chili, either! Just buy some kidney beans and ready-to-go chili mix seasonings. Beans are such an easy way to get good protein.
For breakfasts I'm a big fan of chopped fruit. Lately I've been on an apple kick. I'll chop up apples and mix them with apple pie spice and drizzle with just a touch of maple syrup. If I'm relly feeling fancy I'll throw in some chopped walnuts and some dried currants. Or this morning I took that basic recipe but added a teaspoon of orange marmalade and baked it on top of some whole wheat pizza crust I had to use up from the fridge. Yummy!
I hope these ideas help or at least help spark some ideas of your own!
P.S. Skully: Does "more reasonable among us" mean "fat chicks with high cholesterol and no willpower to choose healthy foods over greasy comfort foods that give you bad skin and crap breath"? Methinks so. Maybe you shouldn't respond to these kinds of questions if you don't have anything helpful to offer.

Answer 8

Vegetable lasagna