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
Reason: Set as sticky : )
Also trying Mulligatawny soup with the Shepherds Pie - I ended up boiling the rice and lentils first and then bringing to a simmer, I think this means I didn't have enough water left over so I've had to add another cup of water to this recipe and cook longer to make the veggies soft.
This is a vegan recipe.
I'm now trying some of the side dishes recommended in Green Cuisine.
Arabian Lentils - completely vegan.
I made this tonight:
Morrocan Phyllo rolls with Balsamic Maple Sauce
http://www.vegan.com/recipes/vegancom-top-10- recipes-of-2008/moroccan-chickpea-vegetable-p hyllo-rolls-vegancom-top-10-recipe-2008/
soooo good! and it makes a large batch that I put in the freezer for easy defrosting when I don't want to cook.
I made this soup last week, loved it! Great spring / fall soup. It's a light soup even with the beans.
Going out for Indian tonight, I couldn't find Daal, Dahl on this CC forum so I'm hoping this recipe will be a reasonable estimate even though restaurants likely use Ghee instead of sunflower oil.
Made this one for dinner tonight. Best Lentil Soup Ever!
Making this one tonight, sounds light and tasty.
This is one of my own inventions that I cooked last night for the boy an I, he loved it it was very spicy (left the seeds in the jalapenos)
Does anyone know any great recipes with leeks? I'm not a vegan nor vegetarian but I'm looking to break up my meals a little with some leafy greens and yummy veggies. The Szechuan salad I'll have to try very soon.
My boyfriend isn't a fan of beans or lentils so I'm looking more for recipes that don't include them. Any good ideas? he's a bit of a meatlover but wants to watch his cholesterol.
I'm Vegan and I love to cook. I have a lot of great recipes but not a lot of time right now to share them. I promise to do so in the future.
I specialize in meals for Vegans to share with their non-vegan, close minded, meat eating friends. Lol.
Okay here's the recipes I'm trying out this week. All vegan. Still working my way through the Green Cuisine Cookbook.
The Pasta Salad (post #27) turned out GREAT!
If anyone has made polenta before I need to figure out how to make it a bit more crispy.
Okay trying to make my first Seitan dish tonight:
And, I'm trying my hand at baking for the first time in 15 years.
Both are completely vegan (if you get vegan chocolate - carob that is) The cookies are high cal though, so watch out!
Vegetarian (lacto) Tuscan Beans with Greens
(This can be made vegan by omitting the grated cheese or using a vegan substitute.)
2 TBS good olive oil
1/4 cup grated carrot
1/2 cup minced onion
1/4 cup minced celery
2 cloves of garlic, minced or crushed and chopped
2 cups cooked cannelini or white kidney beans, drained
4 cups raw spinach, chard or other dark leafy greens
1 cup vegetable broth
salt, pepper and grated parmesan cheese to taste
Sautee the vegetables in the olive oil until soft. Add the beans to the pan, then the greens and broth. Cover and simmer until the greens are just cooked and the flavors are blended. Taste and season
I made a pasta salad for my brother's lunch for him to take to work today. I made it with some left over penne we had in the fridge.
3 cups of cooked pasta (preferably cooled)
2 teaspoons of mayonnaise
1 chopped tomato
Branston's Hot Chilli & Jalepeno Relish
1/2 cup of sweetcorn
salt & pepper
teaspoon of oregano
some grated cheese
...and for extra spice add some chopped jalepeno
He said it tasted good. XD
I am new to this site. I am really enjoying it! My husband and I are vegetarian attempting to move toward vegan. We just recently attempted making mannicotti. We managed a really great dish that was almost vegan. I know almost vegan doesn't really mean anything, but it was good. We stuffed the mannicotti noodles with polenta and almond cheese. It was great! If anyone has some recommendations to replace the almond cheese with (that would be vegan) I would really love to hear. We haven't been able to find a decent vegan cheese replacement. The almond cheese we have has a little bit of milk product in it.
VEGAN MAC AND CHEESE
Ingredients:
cup of water
1/4 of veggie oil
cup of soymilk
third cup of soy sauce
1 (or 2 or 3)cup and a half of nutritional yeast (I normally put in about 2 large cups, i love the damn stuff, with the 2 cups you get a great texture!)
tablespoon of paprika, garlic, salt
block of tofu (firm and hand crummbled for that cheese look)
shell pasta, one bag of big shells, one small
Directions:
cook all the pasta
throw everything else in a bowl and mix it up! I like adding a lot of pepper to this as well, but its not for everyone. After the pasta's done pour it along with the mixture into a baking pan, sprinking some bread crumbes or crushed pretzels on the top and do this...
cook at 375 for about 20 minutes and enjoy
its really good, and only a little bit fills you up. I missed mac and cheese forever, and then snapped and figured this baby out. I LOVE IT.
I just made this recipe tonight and was so impressed by how delici-o-so it is!! I just had to share! I don't even like cauliflower, so I was very skeptical going in to this, but I needed a light alternative to counterbalance the BBQ meat fest my husband made yesterday.
Dr. Gourmet's Curried Cauliflower
My husband and I like things to be a bit spicier than how this came out, so next time I'm going to increase the curry spice (I have a blend that I got from Penzey's) to a tbsp and see how that goes...
Cooking Again!
Original Post by jerichocheyenne:
Helpful Hint:
"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! "
Flaxseed can be easily ground using an electric coffee grinding. Whole faxseed is difficult for our bodies to digest; grinding the flaxseed helps our bodies absorb the nutrients (Omega 3's).
This is a favorite for non vegetarians and very picky people, like my niece.
Very tasty.
*You will find the Nutritional Yeast at a natural store, unless you're lucky enough to find it in your local supermarket. It should be in the spices section.
Mushroom Paté
2 teaspoons olive oil
1 cup chopped onions
1/2 cup walnuts or pecan pieces
2 cups chopped mushrooms
1/2 teaspoon crumbled, dried thyme
1/2 pound silken tofu
3 tablespoons nutritional yeast (if powder use 1 1/2 tablespoons)
2 teaspoons soy sauce
1/2 teaspoon salt or to taste
fresh cracked black pepper
pinch of nutmeg
Place olive oil in large skillet and heat over medium-high heat. When hot add the onion and walnuts. Cook stirring often for 10 minutes.
Add the mushrooms and thyme to the skillet, cook stirring often 10-12 minutes, or until mushrooms are tender and nearly all of the liquid has cooked off.
Transfer the skillet mixture to food processor. Add the remaining ingredients and process for several minutes until mixture is very smooth and creamy.
Serve the paté warm or chill in storage container.
Yield: 2 cups.
Per 2 tablespoon serving: Calories: 54, Protein: 3 gm, Fat: 3 gm, Carbohydrates: 3 gm.
This is a favorite for non vegetarians and very picky people, like my niece.
Very tasty.
*You will find the Nutritional Yeast at a natural store, unless you're lucky enough to find it in your local supermarket. It should be in the spices section.
Mushroom Paté
2 teaspoons olive oil
1 cup chopped onions
1/2 cup walnuts or pecan pieces
2 cups chopped mushrooms
1/2 teaspoon crumbled, dried thyme
1/2 pound silken tofu
3 tablespoons nutritional yeast (if powder use 1 1/2 tablespoons)
2 teaspoons soy sauce
1/2 teaspoon salt or to taste
fresh cracked black pepper
pinch of nutmeg
Place olive oil in large skillet and heat over medium-high heat. When hot add the onion and walnuts. Cook stirring often for 10 minutes.
Add the mushrooms and thyme to the skillet, cook stirring often 10-12 minutes, or until mushrooms are tender and nearly all of the liquid has cooked off.
Transfer the skillet mixture to food processor. Add the remaining ingredients and process for several minutes until mixture is very smooth and creamy.
Serve the paté warm or chill in storage container.
Yield: 2 cups.
Per 2 tablespoon serving: Calories: 54, Protein: 3 gm, Fat: 3 gm, Carbohydrates: 3 gm.
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