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

TVP- Textured Vegetable Protein...Anyone tried it? Substitutes well for ground beef in recipes and very easy to prepare!

I made some of this last night (which I modified from VegWeb.com) and it turned out great!

Delicious textured soy protein Pasta

Ingredients (use vegan versions):

    1 package whole wheat penne
    1 cups dry textured soy protein
    2 tablespoon extra virgin olive oil
    1 tablespoon each garlic salt and onion powder
    1 teaspoon fresh minced garlic
    1.5 cups zucchini and 1 small onion chopped chunky
    8 baby portobella mushrooms, sliced
    1 jar tomato sauce of choice (or homemade)
    1 tablespoon italian seasoning
    Salt & pepper

Directions:

Put water up to boil and add pasta; cook pasta while doing the following:

Soak textured soy protein in very hot water until tender; drain.  Cook Textured Soy Protein in frying pan with oil, spices, minced garlic, and vegetables.  When the edges of the textured soy protein begin to look a little crispy,  add sauce and allow to saute until desired consistancy.

Drain pasta and transfer to large bowl.  Add contents of frying pan, to pasta.  Toss, adding salt and pepper to taste.

Served with minestrone and warm breadsticks or crusty bread, it will make everyone warm and happy. You may want to add more spices or add vegan parmesan.  This recipe keeps and reheats very well for a microwavable lunch at work!

Serves: 4-6

Preparation time: 30 minutes

Vegan "Milano" Cookies borrowed from http://vegancupcakes.wordpress.com/

1/3 cup rice milk (or soy, whatever you got)
3/4 cup sugar
1/2 cup canola oil
2 teaspoons pure vanilla extract
Scant 1 teaspoon finely grated orange zest
2 cups flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt

Does anyone have any good vegan-friendly recipes for Middle Eastern foods?  I particularly interested in:

falafel
spanikopita
moussaka
perhaps a seitan gyro
tzatziki

wow, i'm glad you enticed me to search for these gpat! I LOVE mideast food!

falafel : http://vegweb.com/index.php?topic=22060.0
spanakopita: http://vegweb.com/index.php?topic=12924.0
and I know tzatziki is just greek yogurt and cucumber, maybe garlic? I usually just wing it.

just go to vegweb.com, now i'm going to be surfing this site forever :)

I also made an awesome dinner tonight!

http://caloriecount.about.com/recipe/142861.h tml

Silken Pecan/Coconut Crème Pie

Creamy and delicious best describes this quick and easy to make pie.
Will fool most with what is really in this dessert.

Preheat oven 350 Bake 25-30 minutes Serves 8

Filling

1 pkg Soft Silken Tofu

1/2 pkg CherryBrook Vanilla Frosting Mix

1/8 cup organic egg whites

vegan substitute for eggs - http://www.thecookinginn.com/eggsub.html

Crust

Heartland Granola Pie Crust

or make your graham cracker crust

Topping

¼ cup pecans

Large dried coconut flakes ( ½ - 1 cup) to taste

Preheat oven to 350

Filling - Blend silken tofu, frosting mix, and egg whites together in food processor.

Pour into ready made granola pie crust.

Topping - Chop pecans and coconut flakes together in food processor.

Place chopped pecans and coconut on top of pie.

Bake 25 minutes covered. Remove cover and toast top for about 5 minutes.

Test for being done with knife inserted into center of pie should out clean.

Chill at least 1-2 hours - serves 8

abt. 250 calories per slice - 1/8 pie

French Toast

12 oz pkge of silken tofu

1/2 cup of soy milk

2 tbsp of maplesyrup

1 tsp. of cinnamon

1/2 tsp. of salt

2 tbsp. of vegetable oil

4 to 6 slices of bread

Combine everything in a bowl except for the bread and strawberries in a blender and blend until smooth. Pour the mixture into a bowl and dip each slices of bread into it until covered completly. On a lightly oil griddle/skillet, brown the batter on each side of it. Serve hot.

Good toppings: Strawberries, Blueberries, Banana slices, Honey, Peanut butter

Ice berry smoothie

1 cut up banana

1/4 cup of icecubes

1/2 cup of frozen berries

1 tsp. of sugar

1/4 cup of soy milk

1/4 cup of apple juice

Blend until crushed

So excited to try this for the Autumn & Winter holidays! Got this on the PPK website :) Does seem like a lot of oil, so I may make some substitutions of my own.

Super Moist Pumpkin Bread prep time: 20 minutes | cooking time: 1 hr 15 minutes | makes (2) 8 The bread gets its name Super Moist from the addition of an unusual ingredient: coconut milk!

This bread is so good that most people (even vegans) don't believe that it's vegan. Equipment:
(2) 8" x 4" loaf pans

Ingredients
1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2/3 cup flaked coconut


Directions
1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

where can i get flax seed? I have been looking for it online? and no luck.

~~~~vegetarian Manicotti~~~~
8 ounces manicotti noodles, uncooked (u can find them at wal amrt)
1 1/2 cups marinara sauce (vegetarian)
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups shredded mozzarella cheese
15 ounces ricotta cheese
1 egg, slightly beaten
1/4 cup parmesan cheese
1 teaspoon nutmeg


Cook pasta according to package directions; drain.
Rinse in cool water.
Take Sauce and HALF of the basil and oregano.
Cook 3 minutes.
Makes 6-8 servings
Spread 1/2 cup of sauce mixture into 13x9 baking dish.
In bowl, stir together 1 CUP of the mozzarella, ricotta, egg, Parmesan, nutmeg and remaining basil and oregano.
Fill pasta tubes with ricotta mixture; place in dish.
Pour remaining sauce over pasta.
Sprinkle with remaining mozzarella cheese.
Bake at 350º for 25-30 minutes

Original Post by veggiechick8:

where can i get flax seed? I have been looking for it online? and no luck.

I've gotten it at Whole Foods.  I would think that most larger food stores also carry it.  I don't understand how you couldn't possibly find any online -- a simple google search of "Flax Seed" has uncovered thousands of web pages, and there are places you can buy it online all along the righthand side of the search results page.

Basic congee (vegan--enriched rice doesn't require animal products in manufacture, right?)

*the first part of the recipe can be used to make basic chinese-style congee (rice breakfast porridge) and the next part noted by a * and ended by another * can be added for a still vegan dish inculding scallion greens and tofu.

In a large sauce pan bring to a boil:

1 cup of medium or long grain rice

6 cups of water

1 teaspoon salt

1 scallion (white part only)

A slice of peeled ginger (i didn't peel, but just sliced the end off, then used the next slice up.)

Reduce heat and simmer on low for 20-25 minutes, stirring occasionially. 

*(tofu and scallions)

During this time, in a flat grill pan (one you would cook pancakes in, etc) saute:

8 oz extra firm tofu sliced short-wise into bite sized thin pieces

Sprinkle 1/4 tsp curry powder and 1/8 teaspoon salt on tofu before sauteing.

Add in tofu after rice has cooked for previous alloted time and cook for five minutes.

Remove scallion and ginger and sprinkle:

1 Tbsp chopped scallion greens on top.  Serve in warmed bowls.

*for basic congee, omit scallion greens and serve after removing scallion and ginger.

I don't think this was posted earlier.  I made this today and it was delicious.  I'm saving some for lunch this week. 

GOD Bless, and goodbye.

I can't believe someone hasn't posted a recipe for chocolate cake yet!

(Vegan) Dairy-Free Chocolate Cake (from the 75th Anniversary Edition of the Joy of Cooking)

DRY

1 1/2 cups all purpose flour

1 cup plus 2 tbsp granulated sugar

1/3 cup plus 1 tbsp unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

WET

1 cup cold water

1/4 cup any vegetable oil (not olive)

1 tbsp white vinegar

2 tsp vanilla

Mix dry then add wet, stir till smooth.  Bake in a greased cake pan (I use a bunt) at 375 for about 30 mins, or until a skewer comes out clean.

i both found and tried this one i found on the post punk kitchen! DEEEE-LISHHH!!!!

http://www.postpunkkitchen.com/forum/viewtopi c.php?id=68626

enjoy!

This is my favourite recipe and I make it all the time.

 Thai tofu soup

Sautee large chunks of red onion with 2-3 red birds eye chillies, a couple of chopped lemon grass stalks and some Kaffir Lime leaves.

Add 2 pints of vegetable stock (I like veggie Oxo best) Then add 2 packs of firm tofu (cubed). simmer till the flavours have mingled and eat

That is the basic version but it is also great with added chopped butternut squash, mushrooms, baby corn, fine green beans etc.

I put a handful of raw spinach in the bottom of the bowl before pouring the soup in too.

Thats it ... i'm going to have to go and make some now!!!!!!!

Hi -

I'm new here -- just joined. I've also just started trying to eat a plant based diet. Been a somewhat jumpy start, but I'm getting there....

I'm looking forward to learning more and finding great recipes especially. ( For example, I've never even heard of Kaffir leaves - looking forward to trying them!) 

So as I dive in, I realized I'm not too sure how I found this forum .... Do you, or does anyone, know how to 'bookmark' or keep a particular forum accessible? I want to try some of these recipes....!

Thanks!

Awesome idea!!  I'm so looking forward to making some of these recipes (maybe convert my family to the veggie life ha)  Maybe not but i think it will surprise them.  Thanks a bunch!

Vegetarian Bean Chili

(omnomnomnomnom!)

Vegan Spinach & Mushroom Quiche

Hey everyone! This is one of my favorite recipes ever!!! My husband likes it better than the real thing. It really is that yummy :P

Crust:

3 cups whole wheat pastry flour
1 teaspoon salt
¾ cup vegan margarine or organic shortening
5 to 6 tablespoons cold water

Filling:

7 tablespoons extra-virgin olive oil
1 cup finely diced onion
10 ounces white button mushrooms, thinly sliced
2 tablespoons dry white wine
1 1/2 teaspoons sea salt
3 garlic cloves, minced
12 fresh basil leaves, chopped
1/2 teaspoon finely chopped fresh thyme leaves
Pinch hot red pepper flakes
1 pound firm tofu, rinsed and patted dry

1/2 cup vegan Monterrey Jack Cheese, shredded (I used Follow Your Heart)
2 tablespoons freshly squeezed lemon juice
1 tablespoon rice vinegar
9 ounces fresh spinach
Paprika for dusting

1. Preheat the oven to 350.
2. In a medium bowl with fork, lightly stir together flour and salt to start crust.
3. With pastry blender or two knives used scissor fashion, cut in margarine/shortening until mixture resembles coarse crumbs.
4. Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
5. With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so).
6.  Gently shape into a ball.
7. On lightly floured surface with lightly floured rolling pin, roll ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate.
8. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate.
9. With scissors or sharp knife, trim the pastry edges
10. pinch a high edge all around, and bake crust for 5 minutes.
11. To make the filling, in a wide saute pan over medium heat, warm 2 tablespoons of the oil. Add the onion and mushroom, raise the heat to high, and saute for 10 to 12 minutes, stirring and shaking the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside.
12. In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter. With a rubber spatula, scrape the garlic oil into the bowl of a food processor.
13. 8. Crumble the tofu into the bowl of the food processor. Add cheese,  lemon juice, vinegar, and remaining 1 teaspoon of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture.
14. Remove and discard the tough stems of the spinach. Wash the leaves in a large bowl with several changes of cold water. Transfer the spinach to a pot and cook, covered, over high heat for several minutes, just until wilted. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine. Add the spinach to the rest of the filling and stir well to combine.
15. Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika, sprinkle a little more cheese on top. Bake for 45 to 50 minutes,until firm.
16. Let the quiche cool for 8 to 10 minutes before slicing and serving.

I don't have the exact recipe for this but I just had some at work and its sooo good, and I'm not a vegetarian...cabbage and white bean soup. It had cabbage, white beans, diced carrots, celery, and tamotoes all in a broth. It was so yummy.

BANANA PUDDING-- I made it tonight. Lick the bowl yummy.

     1 can light coconut milk

     2 big ripe bananas

     1 tsp sea salt

     1/4 tsp cinnamon

     pinch of ginger powder

     4 packets of Splenda

1) Put the coconut milk, salt, Splenda, cinnamon & ginger into a small sauce pan. (Shake the can before you pour it out.)

2) Slowly heat up the coconut milk mixture, stirring occasionally.

3) Mash up the bananas with the back of a fork.

4) Bring the milk mixture to a boil, add the bananas, turn the heat down and simmer for ~20 minutes, stirring occasionally so it doesn't stick to the sides of the pan.

5) When it becomes the consistency of pudding, take it off the heat. Eat and enjoy.