Delicious Vegetarian and Vegan Recipes

Hello everyone,

I thought this would be a great place for everyone to have a list of all of our favorite recipes at a glance. I know that even those who eat meat love an occasional veg*n dish or need to prepare a veggie dish in a pinch for a friend.

If you would please specify in the title if the recipe is Vegetarian or Vegan, it may save the readers some time, but I've found most recipes are fairly easy to convert, and would be happy to offer some suggestions in how to do so as well.

Hope you find this thread rewarding and delicious :)

xo Heather

 

This recipe is very yummy!  I made them w/ out the raisins and than I used organic products as well. I couldn't find ground flax seed so I used just the whole ones and they still turned out great. My son loves them too! 

Carrot Spice Muffins Dry ingredients: 

1 3/4 cups white whole wheat flour (or a mixture of whole wheat and unbleached flours)
1/4 cup natural sugar
1 tablespoon ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt

Wet ingredients: 1/3 cup agave nectar
1/3 cup unsweetened apple sauce
1/2 cup soy yogurt
1/4 cup water
1 teaspoon vanilla
1 1/2 cup shredded carrots (about 3)
1/4 cup raisins
Optional topping: Vanilla sugar

Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. (I used silicone muffin pans.) Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine. Spoon the batter into the muffin cups--it will be very thick. Sprinkle with vanilla sugar, if desired. Bake for 15-20 minutes, until a toothpick comes out clean. Makes 12 muffins.

Each contains: 132 Calories (kcal); 1 g Total Fat; (4% calories from fat); 3 g Protein; 30 g Carbohydrate; 0 mg Cholesterol; 244 mg Sodium; 3 g Fiber

My new favorite meal:

Creamy Farfalle with Cremini, Asparagus and Walnuts

Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

I make it vegan by using extra virgin olive oil instead of butter, Tofutti Better Than Cream Cheese instead of mascarpone, and adding a little extra salt instead of the Parmesan.  I also usually use whole wheat pasta.   Mmmm fiber!

 

Try it!  I promise you will not be disappointed! 

Vegan Magic Cookie Bars  

• 1/3 cup extra-firm silken tofu
• 1/3 cup vanilla soymilk
• 1/3 cup unbleached sugar
• 1 tablespoon cornstarch
• 1/4 cup Earth Balance Margarine
• 3/4 cup graham cracker crumbs (check package ingredients carefully--many aren't vegan)
• 1/2 cup chopped walnuts or pecans
• 2/3 cup flaked coconut
• 3/4 cup vegan semi-sweet chocolate chips
  
  Preheat the oven to 350F and spray a glass 8x8-inch baking dish with non-stick spray. In a blender, puree the tofu, soymilk, cornstarch, and sugar until completely smooth.
  
  Put the margarine into a bowl and melt it in the microwave (or do this on the stove and pour into a bowl). Add the graham cracker crumbs and mix until well-moistened. Pour them into the prepared baking dish and press evenly to cover the bottom of the pan.
  
  Pour the tofu mixture over the crust. Sprinkle with the nuts, cocount, and chocolate chips, and press it all into the dish firmly with a fork.
  
  Bake for about 30 minutes, until lightly browned. Cool completely before cutting into about 16 bars. Devour!
  

Vegan Lazy Man's Lasagna:

• 1 pkg of your favorite short pasta such as ziti or elbows 
• Your favorite jar sauce or homemade marinara
• 1 lb extra firm tofu
• Large bag of fresh baby spinach
• 1/2-1 cup fresh sliced mushrooms
• 1/2 red bell pepper finely chopped
• 2 chopped plum tomatoes (if you like your sauce chunky)
• Extra virgin olive oil to taste
• 2-3 Tbsp nutritional yeast flakes or vegan parmesan (optional)
• 1 tsp fresh basil
• 2-3 cloves garlic crushed
• Splash of lemon juice  
• Fresh parsley or vegan parmesan for garnish (optional)
• Shredded or sliced vegan soy/rice cheese to top (optional)
• Sea salt and pepper to season

Directions:

1. Prepare and set out ingredients 
2. Mash tofu, lemon juice, sea salt, nutritional yeast/veg parm and soy milk until ricotta like consistency
3. Dice tomatoes & red peppers, slice mushrooms and rinse spinach. Saute in a saucepan with minced garlic and extra virgin olive oil
4. When cooked through, fold into tofu mixture by hand with a spatula just until mixed thoroughly.
5. Boil pasta until cooked through and rinse with cool water to stop cooking 
6. Toss pasta in a large bowl with your favorite marinara sauce
7. Add tofu ricotta and vegetable mixture and either garnish and serve hot or place ingredients in a pan and top with vegan cheese of your choice and bake until cheese is melty/bubbly
8. Top with a little fresh chopped parsley or cilantro, your favorite sauce and vegan parmesan cheese as desired
9. Enjoy!

 

***Goes great with a fresh garden salad and crusty whole grain bread***

Banana Oat Smoothie

• 1 cup of rice milk
• .5 cup of chopped banana
• 1 tablespoon of rolled oats
• 1 teaspoon of honey

Put ingredients into a blender and BLEND for a minute or two!

:) Quite yummy, but definitely counted as a "meal" as it is kind of high in calories!

Awesome idea!  Here's links to some of my favorites, I'll add more as I think of them...  some call for cheese/dairy products, but I have tried them without, or used a vegan substitute and they've turned out great.

Quinoa Tabouli

Barley Risotto

Greek Chickpeas with Spinach

Vegetable Korma

Vegan Spinach Dip (Cool)

12 1/3 oz silken tofu

1 1-oz package dry onion soup mix

1/2 cup veganmayonnaise

1 10-oz package frozen spinach, thawed and well drained

1 8-oz can water chestnuts, diced

1/2 cup green onions, diced (optional: I recommend using these because it gives an amazing taste and bit of crunch to the dip)

- In a food processor, blend the tofu, onion soup mix, mayonnaise, and spinach until desired smootheness.

- Place mixture into a large bowl and stir in the water chestnuts and green onions (instead of just diced I like to chop the chestnuts and green onions in tiny pieces).

- Chill before serving, preferably for at least 2 hours.

I really like this dip and I love that I don't have to feel guilty in having it.

Calories 152, T fat 9g, sat 1.4g, cholesterol 0, sodium 508mg, carbs 13.3g, fiber 4.7g, protein 7.6g (nutrition for 4 servings; recipe yields 8).

 

 

Vegetarian (easy to modify to Vegan)

Carrot Ginger Curry Soup

Ingredients 1 lb carrots 1/2 onion (or more if you wish)
1 tbsp curry 1 tbsp cumin 1 tsp turmeric 3 cloves garlic 2 tbsp olive oil 1 tbsp butter
4 cups vegetable broth 1 tbsp grated ginger 1 tsp cinnamon Directions

1. Boil 1 lb carrots, cut into bite-size pieces, in water (I used a bag of baby carrots and didn't cut them).
   
   
2. While carrots boil, in a separate pot add butter, olive oil, onions, garlic. Sauté on low until onions are tender/translucent. Add ginger to sauté for last few minutes (add earlier for less spicy soup).
   
   
3. Drain carrots (okay if they are not totally soft) and put in pot with oil, etc.
   
   
4. Cook about 5 min. Adding spices as you go.
   
   
5. Add 4 cups of broth
   
   
6. Bring to boil then reduce heat to warm/low and simmer until carrots are very soft (30 min - 1 hour)
   
   
7. Puree the soup (careful, it's hot!)
   
   
8. Serve (great for dipping multigrain bread, too!)
   
   
9. For vegan soup replace butter with vegetable oil or olive oil.

It is seriously yummy!

(edited to say: I made this recipe up from a bunch of other carrot soup recipes to be the way I like it - easy to swap or change spices or add sweet potato for extra creamy goodness!)

I saw this at a veg*an restaurant and have been dying to try it:

Tempeh Reuben Sandwich

One 8 oz. Package Tempeh, sliced into sandwich sized pieces
1/2 cup water
1/3 cup tamari or shoyu
1 teaspoon cumin
1/2 teaspoon caraway
2 teaspoons grainy mustard
1 cloves garlic, minced
1/4 cup extra virgin olive oil
1 Cup Sauerkraut
3 Tablespoons veganaise (vegan mayo)
3 Tablespoons ketchup
3 Tablespoons minced pickles
1/4 teaspoon lemon juice
One tomato, sliced thin
One red onion, sliced thin
Lettuce
Sandwich bread, toasted (A nice Tuscan bread is good)


Preheat oven to 350 degrees. In small bowl combine water, tamari, cumin, caraway, mustard, garlic and oil and whisk together. Place tempeh is a baking dish and place marinade over it. Bake in oven uncovered for 40
minutes. When finished cooking tempeh will be dark and should be removed from any excess liquid. Place on a separate dish and set aside.

Place Sauerkraut in a small frying pan over a low heat to warm through. You want the sauerkraut to be warm for the sandwich but not burned so keep the heat LOW!

In a small dish make the Russian dressing by combining the veganaise, ketchup, pickles and lemon juice and mixing thoroughly. Now to assemble this tasty sandwich: Place bread on a plate. Spread a tablespoon of the Russian dressing on and add the tempeh. Add the warmed Sauerkraut, tomato, onion and lettuce and place the other piece of bread on top.

I just discovered this accidentally while cooking lunch this afternoon lol.

Makes 1 Serving= 238calories. 4.1g of fat(olive oil could be taken out), 13.8g Protein, 37.3g Carbs.

.25 cup of lentils (dry)
.5 cup of chopped onion
.5 cup of chopped tomato
2 tablespoons of chopped basil leaves
1 teaspoon of malt vinegar
.5 teaspoon of olive oil

Boil the lentils until as soft as you desire.
While they are cooking, in a pan saute the onion, tomato and basil in a little olive oil.
Once lentils are cooked, combine into the pan with the onions and tomatoes.
Add the malt vinegar and mix.
It was really yummy.

I am not vegan or veggie... but I invented this soup which is.. and even tho I say so myself, it is really excellent. I make gigantic batches and freeze into portions and I eat it every day for lunch...

I had some trouble getting it anylized on the recipe thing here, so the amounts look funny.. but I have clarified in brackets where you might be confused... hope you like it. 

Makes 10 servings

Easy to make, tomato and lentil soup soup. Freezes perfectly and is delicious for lunch.

 tomato and lentil soup  

Ingredients

48 oz tomatoes, (3 x 16 oz) cans chopped

1 cup lentils, washed

48 oz chick peas,(3 x 16 oz) cans

1 onion,chopped

48 oz vegetable stock (5 cups)

1/2 tsp garlic,

1 tsp basil

1/4 tsp turmeric,

1/4 tsp sage,

1/4 tsp thyme,

1/4 tsp black pepper, ground

     Directions

1. Bring everything to boil in large pan.
   
   
2. Then simmer until lentils are soft, approx 30- 40 mins.
   
   
3. Puree in blender and freeze into 10 ounce portions.
   
   
4. Increase lentils for thicker soup or add small amount of flour mixed with water at end of cooking.
   
   
5. fresh, chopped basil, makes this taste amazing!
   
   Nutrition Facts

 Serving Size 438.8g   Amount Per Serving Calories 267 Calories from Fat 19 % Daily Value* Total Fat 2.1g 3% Saturated Fat 0.2g 1% Cholesterol 0mg 0% Sodium 483mg 20% Total Carbohydrates 50.0g 17% Dietary Fiber 14.3g 57% Sugars 5.3g Protein 13.5g Vitamin A 24% • Vitamin C 40% Calcium 7% • Iron 21% * Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation. Legend



Calorie Breakdown

Daily Values
Nutritional Analysis

Nutrition Grade
95% confidence


-->   Good points

Very low in saturated fat

No cholesterol

Very high in dietary fiber

High in manganese

High in vitamin B6

High in vitamin C

Wow...I was JUST coming here to start a thread like this!  I'm having some friends over, and I know they're vegetarian but I'm not sure if they're vegan or not...so I thought I'd make a vegan dish to be safe.  I know I could just go to a vegetarian/vegan recipe site, but I wanted to hear what your FAVORITE dishes were!

SO THANK YOU!!!!!

These recipes all look delicious! I can't wait to try them!

I hate spending time on meals, so here's the quickest one I've found- takes 10 min max. here's a super easy, super healthy soup that every vegetarian should know about! it has all the nutrients we need and often lack at only 200 calories for a filling serving.

Makes 1 serving of Black Bean Soup

1/2-3/4 c canned black beans, drained

3 tbsp boiling water

1/4 boullion cube

1/4 tsp ground cumin

1/4 c chunky salsa

1. dissolve boullion in hot water 2. put all ingredients in blender and frappe 3. heat mixture on medium heat in saucepan

you can top it with light sour cream and chopped green onions if you like, or just eat it as is. I really like it as is, but I'm sure there are tons of variations that can be done. If anyone has any suggestions etc please share =)

roughly 500 g serving, 200 Calories, 9g Dietary Fibre (35% daily intake), 13g Protein (30% daily intake), Vitamin A 45% • Vitamin C 54% Calcium 5% • Iron 7%

*Based on daily values for 2000 cal diet

I have mine with a boiled egg (protein) and some veggies on the side- keeps me full for hours, and at only 300 cals for the whole lunch

 Thai Roasted Vegetables (Vegan)

Mixed veggies in a thai peanut sauce. Low fat, low cal, and very yummy!  The nice thing about this recipe is you can use just about any vegetable, not just the ones listed.  It's good for those days when you need to clean out your fridge!

Ingredients

• 1 cooking spray
• 4 zucchinis, cubed
• 2 potatoes, cubed
• 1 large onion, diced
• 1 large green pepper, chopped
• 2 cups mushrooms, sliced
• 1 cup carrots, baby
• 3 medium tomatoes, diced

Sauce:

• 1 cooking spray
• 1/4 cup curry
• 1/4 tsp cayenne
• 1 cup coconut, shredded
• 2 cups water, hot
• 4 tbs soy sauce, low sodium
• 1/3 cup peanut butter, low fat chunky

Directions

1. Preheat oven to 450 F. Spray a large casserole or baking dish with non-fat cooking spray. Dice/chop all veggies except tomatoes and put into dish. Top with salt and pepper as desired. Bake, uncovered for 30 minutes. After 30 minutes, stir in tomatoes and return to oven for another 30 minutes.
2. Meanwhile, make coconut milk (you can use the canned version, but making your own is lower fat/calories) by putting one cup of shredded coconut and 2 cups of hot water into a blender. Blend for about 15 seconds, pulsing once or twice. Allow to rest for a few minutes, then strain into a bowl or measuring cup.
3. Spray a medium saucepan with non-fat cooking spray and put over medium heat. When hot, add curry and cayenne, then add coconut milk, soy sauce, and peanut butter. Stir until blended. Bring to a simmer and reduce heat to low.
4. Check on vegetables and if they are tender you can broil them for 5-10 minutes if you like them to be browned. Then pour the peanut mixture over, stir and serve. Top with cilantro if desired.
   

Nutrition Facts:

Serving Size 359.1g   Amount Per Serving Calories 196; Calories from Fat 88 %; Total Fat 9.8g 15%; Saturated Fat 4.2g 21%; Cholesterol 0mg 0%; Sodium 533mg 22%; Total Carbohydrates 24.0g 8%; Dietary Fiber 6.7g 27%; Protein 7.4g; Vitamin A 60%; Vitamin C 88%; Calcium 6%; Iron 13%

* Based on a 2000 calorie diet

Good points

• No cholesterol
• High in dietary fiber
• High in manganese
• High in potassium
• Very high in vitamin A
• High in vitamin B6
• Very high in vitamin C

Bad points

• High in saturated fat  (use low fat peanut butter)
• High in sodium (use low sodium soy sauce)

i LOVE this recipe--just made it today.

tofu "egg" salad:

1 lb firm Tofu, drained
1/2 small red onion, diced very small
1 quart water
1/4 cup white vinegar
1/4 tsp salt
1/8 tsp Indian black salt (optional -- adds "egg" flavor)
1/8 tsp turmeric
2 tsps spicy mustard
1 tsp hot sauce, or to taste
1/8 tsp paprika
Salt to taste

Directions

1. Cut Tofu into small dice.
   
   
2. In large pot, put water, vinegar, and pinch of salt.
   
   
3. Bring to boil.
   
   
4. Add Tofu cubes, bring to boil again, and turn to medium simmer.
   
   
5. Simmer 15 minutes.
   
   
6. Drain Tofu.
   
   
7. Sprinkle with black salt (if available), and mix well.
   
   
8. Put 1/3 of Tofu cubes in a bowl.
   
   
9. Mash this Tofu. Mix in turmeric, to make "egg yolk".
   
   
10. Mix in mustard, hot sauce, and paprika.
    
    
11. Add remaining 2/3 of Tofu cubes, and diced onions and mix gently.
    
    
12. Serve on bread, with mayo of your choice, lettuce, etc.

173 calories, 18g protein per serving.

I pulled this from the food network, but it's my *absolute* favorite. Take out the sour cream and it's entirely vegan.

Vegetarian Chili (Emiril Lagasse)

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Chopped green onions, garnish

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream.

Haven't been on in awhile but I finally posted some yummy vegan and vegetarian recipes. ALL of the recipes below CAN be made VEGAN!!!

From the Green Cuisine Cookbook 2006:

Green Cuisine is a vegan restaurant in Victoria BC, excellent food, never found a better vegan restaurant, too bad it's all the way across the country for me (yes I will travel that far for good vegan food - oh, and to see my family)

Brown Sauce Tempeh

Great winter dish. The Brown Sauce is not really a gravy, it's more tangy, some compare it to "Dad's" sauce. Recommend serving with Pearl Barley. The original recipe called for dried cane juice instead of raw sugar. Can double the tempeh for a heavier meal. If you can't find tapioca starch use flower. 

Curried Potato Salad

Great sweet curry potato salad, can make it vegan by adding nayonaise instead of the mayo, excellent the next day. 

Green Goddess Dressing

Lovely Tangy Green Dressing, great for pasta or potato salads. Also good for a dip for veggies or breads. Assuming 1 serving = 1/8 cup. Makes 1 1/2 cups. 

Japanese Soba Noodles

Very filling tasty noodle dish. Good for full meal. Was a hit even with people who don't like cabbage. Used 80% buckwheat soba noodles. 

Pasta Primavera Salad

Excellent cheesy tangy pasta salad. Very fresh and filling. Non-threatening veggie dish. To make vegan use soy cheese.

Potatoes Provencal

Excellent potato dish, very savory, great the next day and even good cold. To make vegan use soy cheese.

Szechuan Salad

reat spicy fresh salad. To make spicier add more chilies. Also does well with more noodles and more seaweed.

My Own Random Experimenting Has produced these:

Asian Ginger Butternut Squash with Tempeh

Avocado Orange Salad

Sara's Veggie Chili - because there's not already 200 Vegetarian Chili recipies

Egg Noodle & "Beef" Stir-Fry - change the noodles to make it vegan, try bean thread noodles. 

And today's meal is....

3 Bean Salad - it's a classic this was a fav when I was a kid. 

BTW I know some people have posted links for the recipes would be great to get as many as possible then I can tag them (cause I like everything easy) 

It's rainy and cold outside today so we're making shepherds pie, this recipe is vegetarian but it can be made vegan by using Soy Cheese.

Shepherds Pie