Vegetarian And Vegan Recipes

[Kevin565]

Vegetarian Lasagna


Ingredients

• 1 (16 ounce) package lasagna noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 (26 ounce) jars pasta sauce
• 1 teaspoon dried basil
• 1 (15 ounce) container part-skim ricotta cheese
• 4 cups shredded mozzarella cheese
• 2 eggs
• 1/2 cup grated Parmesan cheese

Directions

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

 

[kuntrygirl]

Vegetarian Lasagna
Ingredients

• 1 (16 ounce) package lasagna noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 (26 ounce) jars pasta sauce
• 1 teaspoon dried basil
• 1 (15 ounce) container part-skim ricotta cheese
• 4 cups shredded mozzarella cheese
• 2 eggs
• 1/2 cup grated Parmesan cheese

Directions

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Will be this weekend's dish! Thanks Kev.

 

[Kevin565]

No problem! I plan on making it this weekend as well!

 

[Kevin565]

Vegetarian Chili:

• 1 tablespoon vegetable oil
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 3 cloves garlic, minced
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3/4 cup chopped celery
• 1 tablespoon chili powder
• 1 1/2 cups chopped fresh mushrooms
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1 (19 ounce) can kidney beans with liquid
• 1 (11 ounce) can whole kernel corn, undrained
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil

Directions

1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

 

[Kevin565]

Stuffed Zucchini Cups

Ingredients

2-4 tablespoons olive oil
1/2 medium white onion, finely diced
salt and pepper, to taste
1 tablespoon fresh basil, minced
1 tablespoon fresh parsley, minced
1/4 teaspoon oregano
2 large zucchini, sliced 1" rounds
4 cloves garlic, minced
1 small green pepper, finely diced
1/2 cup button mushrooms, sliced
1 package (8 ounces) vegan ground crumbles
1/4 cup tomato basil pasta sauce
1/4 cup vegan mozzarella, divided (I use Daiya)
sprinkle vegan Parmesan, optional (I use Galaxy topping)
sea salt, to taste, optional

Directions:

1. Preheat oven to 350 degrees F. In a large skillet, heat olive oil over medium heat. Cook the onions with salt and pepper until translucent.

2. Add the garlic, green peppers, mushrooms, and crumbles. Cook for about 10 minutes until the crumbles are brown.

3. Add the basil, parsley, and oregano and keep cooking for another 2 minutes. Using a small spoon or melon baller, scoop out the insides of the zucchini being careful not to take out the bottom.

4. Fill the zucchini with the crumble mixture and top each with pasta sauce, mozzarella, and parmesan.

5. On a lightly oiled cookie sheet, bake zucchini cups for 20 minutes. When done, top with a bit of sea salt, if desired.

 

[Kevin565]

Vegan Cake

Cake Ingredients

1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze

1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

Preheat the oven to 350 degrees F. In an 8X8 square pan/dish, mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together. Add the water, vanilla, oil, and vinegar, and again, mix together so that it's really blended together. Use a spatula to scrape down the sides if necessary.





Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).




For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It'll look gloppy, but it's just the bubbles! Remove from heat and stir for another 5 minutes.

Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now. Let this cool for an 1 hour.

 

[Kevin565]

Vegan Enchiladas


2 handfuls baby spinach
1.25 cups enchilada sauce or pasta sauce
1 bell pepper, color of your choice (I used orange)
1 zucchini, chopped
1 medium onion, chopped
1 tsp mild chili powder
1/4 tsp sea salt, to taste
1 tsp nutritional yeast
1 tsp lime juice (optional)
1.25 cups cooked black beans, rinsed and drained
2 whole grain tortillas
Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)

Directions: Preheat oven to 350F. Throw chopped onion into a large pot and heat until caramelized, stirring frequently for about 5 minutes on medium heat. Add in the chopped pepper, zucchini, beans, and spinach and cook another few minutes until the spinach wilts. Add in the pasta or enchilada sauce, nutritional yeast, sea salt, chili powder, and optional lime juice and stir very well. Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. Now take 2 tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes. While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving. Makes 2 servings.

 

[Nambroth]

Disclaimer: I am one of those weirdos that does not measure stuff! That means I'm terrible at baking... I leave that to my husband, but I cook nearly every night. So, if you can't cook without exact measurements, please disregard my recipes!

These are vegetarian, and can be gluten-free!

Veggie Burgers:

Ingredients:
1-2 bunches of kale or Swiss chard
Approx. 1 cup of another veggie: shredded zuchinni or yellow squash, or spinach, or peppers, or onion, or mushrooms, or whatever you want to experiment with
2-3 eggs, beaten
bread crumbs and/or ground almond meal
Fresh minced or pressed garlic, to your taste (I use 2-3 cloves)
Salt and pepper to taste

Optional:
fresh herbs such as basil, to taste
ground flax
1/2 cup shredded cheese of your choice
any other seasonings you wish to add. I like some red pepper flakes and a dash of cumin. You can easily add whatever you like and change these burgers up each time you make them!

There are two ways to prepare these. You can finely chop all veggie ingredients, or lightly food-process them. The only difference is that it changes the texture; the first is more coarse like a meat burger, the second is more creamy like a nice avocado. If you food process, only process the greens lightly or you will create a liquid and it's gonna be hard to make patties with this. You just want to chop them in your processor, not turn them into sauce. I prefer to use the food processor, again with the warning not to turn it into soup!
So either chop, or lightly food process your kale/chard, 'other' veggies, any fresh herbs, garlic. Scoop into a mixing bowl-- it should NOT be 'watery' at this point or you will be sad when forming your patties! and add your eggs, salt and pepper, any other seasonings. Then gently add your bread crumbs and/or almond meal until you are able to form patties with the mixture. It should be soft but it should hold together as a patty if you gently form them. If they are not holding together for you, add either: more cheese, another egg, or more dry ingredients (bread crumbs).
Make thin patties if you want them very crispy, or make thicker patties if you want them more like a burger. Your choice!
Optional: I will then dip each patty, once on each side, in ground flax. I find that this makes them crisp up on the outside better, and gives a nicer texture.

Pop your formed patties in the fridge for at least 15 minutes, if possible. This will help them to firm up and make them easier to handle and cook.

You can then either bake or cook them in a pan; either pre-heat your oven to 375 and lightly grease a baking sheet, then cook them about 15 minutes one each side (flipping halfway). The key is to brown the bottoms but not burn them.
Alternatively, you can heat some oil in a shallow frying pan over medium heat. I recommend olive or another 'healthy' oil. Cook each patty around 3-8 minutes on each side (depending on how thick you made them!!), until browned on each side.

Serve on buns, or eat them like a crab cake! You could also serve them on a dish with your favorite pasta sauce on top, or even salsa. I've even just eaten them with tomato and avocado slices with a side salad. Whatever you'd like!

 

[kuntrygirl]

Vegan Enchiladas 2 handfuls baby spinach 1.25 cups enchilada sauce or pasta sauce 1 bell pepper, color of your choice (I used orange) 1 zucchini, chopped 1 medium onion, chopped 1 tsp mild chili powder 1/4 tsp sea salt, to taste 1 tsp nutritional yeast 1 tsp lime juice (optional) 1.25 cups cooked black beans, rinsed and drained 2 whole grain tortillas Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)

Directions : Preheat oven to 350F. Throw chopped onion into a large pot and heat until caramelized, stirring frequently for about 5 minutes on medium heat. Add in the chopped pepper, zucchini, beans, and spinach and cook another few minutes until the spinach wilts. Add in the pasta or enchilada sauce, nutritional yeast, sea salt, chili powder, and optional lime juice and stir very well. Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. Now take 2 tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes. While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving. Makes 2 servings.

 

[kuntrygirl]

Greek Wrap with Feta

Ingredients:
* 4 10-inch whole wheat tortillas
* 3/4 cup feta cheese, crumbled
* approx 16 cherry tomatoes, sliced in half
* 10 black olives, sliced
* 1/2 red onion, sliced thin
* 1 small yellow squash, sliced
* 1 cucumber, diced
* 2 tbsp balsamic vinegar
* 1 tbsp chopped fresh parsley
* 1 clove garlic, minced
* 2 tsp olive oil
* 1/4 tsp salt
* 1/4 tsp pepper

Preparation:
In a medium bowl, combine all of the ingredients except for the tortillas. Let stand for 20 minutes, stirring occasionally.

Drain off liquid and divide salad mixture among the tortillas. Fold bottom of tortilla partially over filling and then roll up. Makes 4 servings.

Servings: 4
Calories/Serving: 267
Nutrition: One serving provides approximately: 267 calories, 9 g protein, 31 g carbohydrates, 4 g fiber, 15 g fat (5 g saturated), 25 mg cholesterol, 39 mcg folate, 2 mg iron, 748 mg sodium.