What is your favorite vegetarian meal??

I am a new vegeatarian and i am getting sick of eating veggie burgers. Well not really sick of them, they are yummy but i am trying to look for new recipes that are vegetarian and that are quick and simple to make. Any suggestions??

Here's one of my favorites!  :)

Try doing veggie lasagna with whole wheat noodles, boca crumbles (if you like the "meat" texture), and lots of veggies in between your layers--eggplant, spinach, red onion, mushrooms, roasted garlic, carrots, and sauce, etc.  If you do dairy, add some low fat ricotta to your lasagna.  If not, crumble up some tofu instead.

Basically, cook the noodles like 8-10 minutes, drain, then layer with ingredients and put in the oven for 45 minutes at 400.  Prep is quick, but it does take a while to make.  The good news is that there are always lots of leftovers that reheat for lunch quickly.  :)

oooh, I've got one!
I've been making this like crazy lately.

Baked Lemon Herb Tofu ~ from "Vive le Vegan"

*1 package of extra firm tofu sliced into twelve 1/4" slices & patted with paper towel to remove excess water. Set tofu aside for a minute while you make the marinade.

*In a 11 x 8 baking pan combine the juice of two lemons (fresh juice is best!), 2 tbsp of olive oil, 2 tbsp of tamari soy sayce, 1 tsp of oregano, basil and thyme and 1 tsp of agave nectar (or brown rice syrup, or maple syrup).

*Mix the marinade very well in the pan and arrange the tofu in two rows of six slices each. Make sure the marinade gets on both sides of the tofu!

*Bake the tofu, covered with tin foil, for 15 minutes in a 350 degree oven. Turn the tofo and bake uncovered for an another 15 minutes. Flip tofu one more time and bake for a final 5 minutes uncovered.

*If there is any marinade left over (usually it all soaks into the tofu) you can dress your tofu with it when it is plated.

****This is FANTASTIC as a sandwich filling, mashed with a bit of vagenaise (or regular mayo) and diced sweet red pepper. It's great for summer picnics, just wait 'til you try it! :o) ****

I eat mostly indian food.  My favorite is chhole, which is chickpea curry. 

I'm a big fan of Mexican food :)

I love to make gigantic vegan burritos filled with everything! Some fillings that have been used are: Marinated tofu or Veggie crumbles, Gardenburger Chik'n Meal Starter strips, diced tomatoes, onions mushrooms & peppers, black beans, fat free vegan refried beans, salsa, sweet corn, pico, guacamole or sliced avocado...and anything else you can think of!

SOOO GOOD!

I like a big bowl of steamed vegetables with marinated tofu in a sauce or Light Life Smart Text Mex mixed in, all on top of some wheat berries or millet or other cooked grain!  Deelish!

As others have suggested, try ethnic foods. I love asian food, and it is easily made vegetarian (also vegan-not much dairy in asian cuisine). Use brown rice instead of white, it's healthier. Make stir-frys with lots of broccoli, carrots, mushrooms, sugar snap peas, and green onions. You can also add peanuts and marinated tofu (YUM) for protein. Sprinkle fresh bean sprouts on top. VERY healthy. For the sauce, I usually make my own by putting some soy sauce, brown sugar, rice vinegar, water, and red pepper flakes in a pan, bring it to a boil. You can add cornstarch to thicken it up.  You can also buy some already made in bottles. Just watch sodium content and MSG.

VERY TASTY.

pad see ew with tofu

or spinach ricotta lasagna

ok - this is probably an english recipe ( being from england, my mum makes it all the time, my whole family are veggies)....

but have any of you tried sweet potatoe veggie shepperds pie??

brown some peppers, onions and garlic and add the veggie mince (whatever brand you prefer) with some water (not to watery but enough as will be adding vegtable stock) and then when its cooked, you add enough stock to make it thick (as thick as you prefer) and then just stir it up - you can also add things like peas or chopped carrots or whatever else you want or you can just serve the veggies on the side.

boil the sweet potatoes and mash them up (might want to do that first).

Put the mince mixture into a cooking tray and then top with the mashed sweet potatoe - you can top wtih some cheese of any sort if you want but its great without it and then put it in the oven on about 250degrees for 20mins or until brown.

you can use normal pototoes to which is great but sweet potatoe is healthier.

sorry if the receipe is vague - i've always just cooked it from watching my mum!!  You will learn how to make it the way you prefer after a few times!!

Let me know what you think??  its soooo nice and very very low in cals!!

You guys should try Shirataki Tofu Noodles. Their really good and alot of good recipes exist. http://www.shiratakinoodles.net/

"Spinach ricotta lasagna"

+ a million. Lasagna is always the best.

veggie chili

2 bell peppers (two different colors) chopped
1 medium onion chopped
2 zucchini chopped
2 carrots chopped
2 cloves garlic, chopped
large can chopped tomatoes
2 cans beans rinsed (pinto, kidney or whatever you like)
1 Tablespoon chili power (more or less to taste)
1 Teaspoon cumin (more or less to taste)
Salt and pepper

Saute vegetables in olive oil for about 5 mins.  Add beans and tomatoes and seasonings, cook on medium about 15 or 20 minutes.   Do not over cook.  Vegetables should be slight crunchy.

This makes excellent enchilada's as well.  Just wrap it up in flour tortillas and cover with soy sour cream and shredded soy cheddar and bake about 30 mins.


A great website is GOVEG.COM  They part of PETA.  They will send you a free Vegetarian Starter Kit and have great recipes.  Plus, if you REALLY want to be a vegetarian or vegan, watch some of the videos about what happens to animals for food....life changing.

Gee, I simmer my chili for an hour and a half. It gets nice and mushy:)

I do lots of stir fry :-)

Today I did asparagus with mushrooms (the big black ones) with a sweet onion and some garlic and olive oil. I stir fry the vegetables with olive oil and garlic for 5 minutes then I put the stove on low and add in tofu and Vietnamese fish sauce but I think you can add in like soy sauce or whatever sauce you like. Then I eat it with brown rice.

hommous and tabbouleh mixed in a pita

It's very simple - a big platter of steamed vegetables, surrounding a perfectly baked potato.  I like cottage cheese on my potato, but there are plenty of vegan options too.

• 3 cups flax Rotini noodles, uncooked
• 1 jar Presidents Choice Arrabiata spaghetti sauce
• 5 cloves of diced up garlic
• 1 large red pepper, chopped and diced
• 1 jalapeno pepper, diced up fine
• 1 medium onion, chopped
• 1/2 doz. large white mushrooms, quartered
• 1/3 cup nutritional yeast flakes
• 1 tsp rubbed rosemary
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 3 cups water

1. Heat oven to 375
2. Put the noodles in a 9x9 glass casserole dish
3. Add sauce, then 2 cups of water
4. Add the garlic, mushrooms, peppers and onions
5. Sprinkle on the flakes, then seasonings
6. Pour the rest of the water over everything
7. Stick the dish in uncovered for an hour or until water is very much evaporated and the dish is thick and all gooey and delicious.

makes 4 large or 6 small servings
4 servings = 325 calories a serving!

1. Homemade Veggie Burgers (2 patties)
These are SO CHEAP TO MAKE (TVP is like 50 cents a cup!) And SOOO TASTY with sooooo much protien and they are sooooo good for you!

1/2 cup textured veggie protien (TVP)
almost 1/2 cup boiled water
1/4 cup oats
1 tsp curry
1 tsp cumin
1 tsp pepper
1 cayenne pepper
1 tsp chili powder
1 tsp soy sauce
2 tbls garlic powder
2 green onions, minced
3 button mushrooms, minced
1 tsp Olive oil

Mix TVP and dry spices in small bowl and then add hot water, let stand covered for 15-20 mins.

Then, mix in minced veggies and soy sauce, cover, refrigerate for 30 mins
to thicken.

Shape mixture into 2 patties, put a frying pan on high, lightly coat both sides with the olive oil, and fry about 3 mins on each side. Pan has to be HOT, or it will stick.

Now your done! Put your patties on some toasted bread, with salsa and mustard and ketchup! Mmmmmm...

110 calories per pattie (without oil)
.5 gram fat
11 grams protien

Whole Wheat Spaghettini noodles
Large Portabello Mushroom
White Mushrooms
Broccolli Floretes
Baby Spinach
Fresh Garlic Cloves
White Wine (I prefer Semillion Grapes, but just use a favorite white wine!)
Tofutti Better Than Cream Cheese, Plain
Extra Virgin Olive Oil
Garlic Powder
Sage
Italian Seasoning

- Chop up the mushrooms, broccoli and garlic cloves.
- Toss the chopped veggies in a bit of the oil, not too much, just enough
to coat them lightly.
- Put Pasta in a boiling pot of water, with some salt.
- Mix a shot or two of wine with a shot of water. (2 to 1 ratio)
- Drop the veggies into a Med heated Pan.
- Splash the wine water mixture into the pan, The wine should bubble after hitting, but not boil hard.
- Simmer the veggies, until much of the wine and water has evapourated.
Your mushrooms should be shrunken and soft. (lol)
- Remove from heat. Add torn up baby spinach, a pinch of garlic powder and a pinch of sage to the still warm pan and toss well.
- Drain Noodles, Replace into Pot.
- Add tablespoon of Tofutti for every serving of pasta in the pot. Take a pinch of Italian seasoning in with it also and mix well.
- Now toss the veggies into the pot and mix these together well.
- Serve
- You should also try drinking a nice chilled glass of the wine you cooked with. It compliments your meal so well!

Since you said Vegetarian, not Vegan, I love eggplant parmesan. Yummmmmmmm! You can just cut up an eggplant or two (depending on how many you are feeding - you will have to peel it first though) into thin slices and bread it with Italian breadcrumbs that you buy in the store (dip it in egg first to help make the breadcrumbs stick), and then pan fry them. Then just pour a little tomato sauce over it and top with mozzarella cheese (as much as you like -- I don't like tomato sauce that much so I only use a little), and stick it in the oven for a few minutes to melt the cheese and warm the sauce.

The only trick to the eggplant is draining the excess moisture out first -- you can do this by just putting the pieces in a colander, salting each layer, and just letting them drain for a few hours (if you have a plate you can sit on top to weigh it down a bit, that will help). Then you just lay the pieces out on paper towels right before frying so they finish drying. I just realized you said "quick" so I'm not sure if this qualifies because they do have to drain for a bit, but the actual cooking part is very fast.

Even though it may sound kind of difficult, it's really not. Although I don't know the calorie content... it might be high since you do fry the eggplant.

my favourite has to be either stirfry or falafel.. depending how healthy i want to be...