Anonymous
Anonymous asked in Food & DrinkVegetarian & Vegan · 1 decade ago

Simple and easy Vegetarian recipes?

I am a vegetarian and always looking for new things to try. If anyone has any good vegetarian recipes using ingredients that are easy to find (small town, limited resources!) let me know :) !

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  • thomas
    Lv 4
    1 decade ago
    Favorite Answer

    ok here are some really good ones!!!!

    ~~~~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

    or try these

    ~~~~~Patatas Bravas~~~~~

    3 pounds red potatoes, scrubbed well and cut into 1/2-inch cubes (I didn't peel mine)

    olive oil spray

    1/2 medium red onion, minced

    2-3 cloves garlic, minced

    1 tablespoon smoked Spanish paprika

    1/4 teaspoon cayenne pepper

    1 15-ounce can diced tomatoes

    1 bay leaf

    1/2 cup water

    4 -6 green olives, halved

    chopped parsley, for garnish

    Start a large pot of water on to boil while you preheat the oven to 375 F. When the water comes to a boil, add the diced potatoes. Boil for 5 minutes—no longer or they will start to fall apart. Pour them gently into a colander and allow all the water to drain off.

    Place the potatoes into a large, shallow baking dish that has been sprayed with olive oil. Spritz the tops of the potatoes lightly with olive oil and place in the oven. Bake for 15 minutes and then stir with a spatula, making sure they aren't sticking to the pan. Bake for about 30 more minutes, stirring again halfway through. The potatoes should become crispy but not hard and overdone.

    While the potatoes are cooking, make the sauce. Sauté the onion in a non-stick pot for about 3 minutes. Add the garlic, paprika, and cayenne and cook one minute more. Add the remaining ingredients (except parsley) and simmer for about 20 minutes, until thickened. Remove the bay leaf and puree the sauce in a blender or food processor. Return it to the pan and keep warm until ready to serve.

    Once the potatoes are cooked, place them in a serving bowl and pour the sauce over the top. Sprinkle with parsley and serve as a side dish or appetizer

    ~~~~~~Rotini (or Penne) All'Arrabbiata~~~~~~

    2 tsp. olive oil

    3 tsp. garlic, finely minced (use fresh, not the jarred; trust me)

    1 - 1 1/2 tsp dried red pepper (use less if you don't like spicy)

    1 28-ounce can plum tomatoes

    salt

    8 oz pasta (penne or ziti preferred)

    2 Tbs parsley, chopped

    Sauté the garlic and red pepper in the olive oil for about 3 minutes; do not brown the garlic!

    Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them slightly on the chunky side.) Stir the tomatoes into the garlic mixture. Simmer, stirring, until the sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.

    Cook the pasta in plenty of boiling salted water until al dente, about 10 minutes; drain. Toss with the sauce and cook for a couple minutes more. Sprinkle with parsley and serve with a good crusty bread. Serves 4

    ~~~~~~~Black-eyed Pea Gumbo~~~~~~~

    2 medium onions, diced

    1 bell pepper (any color), chopped

    2 ribs celery, chopped

    1 tbsp. tomato paste

    1 tbsp. minced garlic

    4 cups vegetable broth, water, or a combination

    2 15-ounce cans diced tomatoes

    1 pound okra, tops removed and sliced

    1 1/2 tsp. thyme

    3 bay leaves

    1/4 tsp. cayenne pepper

    1/8 tsp. black pepper

    1/4 tsp. garlic powder

    1 tsp. oregano

    1-2 tsp. chopped chipotle peppers (canned in adobo)

    1/4 tsp. Liquid Smoke (optional)

    2 1/2 cups cooked black-eyed peas, plus cooking liquid (1 cup dried black-eyed peas cooked in 3 cups water)*

    salt to taste (optional)

    *You can use canned black-eyed peas--use 2 16-ounce cans, rinse them first and add some extra water or broth to the gumbo.

    Heat a large, non-stick stock pot or Dutch oven. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes. Add the bell pepper and celery, and cook for 3 more minutes. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.

    Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes. Add more water as needed--this will be thicker than a soup but still have a good amount of broth. Serve over freshly cooked brown rice and add hot sauce at the table.

    ~~~~~~~~BROCCOLI STUFFED SHELLS ~~~~~~~~~~~~

    1 can cream of celery soup

    1/2 c. minced onion

    1 sm. clove minced garlic

    4 tbsp. basil

    1 3/4 c. spaghetti sauce

    1/2 c. cooked broccoli, chopped sm.

    1/2 c. shredded Mozzarella cheese

    1/2 c. Ricotta cheese

    12 shells, cooked and drained (extra lg.)

    1/2 c. Parmesan cheese

    Cook broccoli and let drain. Cook shells; let drain and partially cool. Mix first four ingredients until well blended. Stir in broccoli, Mozzarella, and Ricotta. Spoon stuffing into shells and placed in greased casserole dish. (At this point the shells may be placed in the refrigerator as long as overnight, to be cooked later). When ready to cook, spoon spaghetti sauce over the shells and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes or until heated through.

    /*/*/*/*/*/*Cajun 15-Bean Soup*/*/*/*/*/*/*/*

    20 ounces dried mixed beans (you can find these prepackaged in most grocery stores), rinsed

    12 cups water

    1 large onion -- chopped

    1 rib celery, chopped

    1 bell pepper, chopped

    1 clove garlic -- minced

    juice of one lemon

    15-ounce can stewed tomatoes

    2 teaspoons paprika

    1 teaspoon chili powder

    1/4 teaspoon cayenne pepper

    1/4 teaspoon black pepper

    1/2 teaspoon oregano

    1 teaspoon thyme

    1/2 teaspoon liquid smoke flavoring

    1 1/2 teaspoons salt -- or to taste

    Last night I saved some time by putting the beans into the pressure cooker with 8 cups water, cooking at high pressure for 12 minutes, and then releasing the pressure and cooking until the beans were completely cooked. If you use a pressure cooker, I advise letting the pressure come down naturally rather than quick-releasing. And if you have a quick-release setting on your PC, do not use it! I had beans stuck in my valve when I tried that.

    If you don't want to pressure cook them, then place the washed beans in a pot with 12 cups of water and boil covered 60-75 minutes until beans are tender.

    While the beans are boiling, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.

    Add onion mixture, stewed tomatoes, and lemon juice to beans along with the spices and simmer 30-45 minutes. (If you started the beans in the pressure cooker, add 2 cups water at this time too.) Add liquid smoke and salt at the end. Serve with bread or over rice, or just by itself, as I did

    ~*~*~*~*Bean and Vegetable Chili~*~*~*~*

    Here's a delicious, fast chili suitable for the Fuhrman program. You can omit the corn completely and just use more zucchini if you're trying to cut out grains. This is thick enough to serve as a filling for burritos.

    1 medium onion -- coarsely chopped

    1 green bell pepper -- cored, seeded and diced

    2 cloves garlic -- minced

    3 cups pinto beans*, cooked -- (or 2 cans)

    2 14.5 ounce cans diced tomatoes -- (I used 1 can w/ green chilies, 1 can regular)

    2 teaspoons chili powder

    1 teaspoon cumin

    1 1/2 cups corn -- fresh or frozen

    1/4 teaspoon salt -- (optional, to taste)

    1 1/2 cups zucchini -- diced (about 2 medium)

    In a non-stick pan over medium heat, sauté the onion, bell pepper and garlic just until lightly browned, about 3 minutes. Add the beans, tomatoes, and seasonings. Bring to a boil, then reduce heat, and simmer uncovered for about 10 minutes. Stir in the corn and zucchini and continue to cook until the zucchini is just tender, not mushy, about 7 minutes.

    *(Black Beans or kidney beans may also be used.)

    -%-%-%White Bean Stew-%-%-%

    One of my very favorite recipes. Don't be afraid of all the garlic--as long as you keep the cloves whole, it has a very mellow flavor. Tastes even better the next day!

    2 cans cannelini beans -- or navy beans (about 3 cups)

    1 head garlic -- (the whole bulb--15-20 cloves--or more!)

    2 tablespoons water

    4 carrots -- peeled and chopped

    2 medium yellow onions -- chopped

    1 14 ounce can whole tomatoes -- chopped

    1 cup water

    1 teaspoon salt

    1/4 teaspoon freshly ground black pepper

    1 cup fresh parsley -- or 2 tbsp dried

    1 tablespoon lemon juice

    Break the garlic bulb into cloves and peel off the skin.

    Heat the 2 tbsp. water in a heavy bottomed stockpot over low heat. Cook the garlic, onion, and carrots in the water until the onion is soft, adding water as necessary to prevent sticking. Keep the lid on between stirrings.

    Add the beans to the pot. Then add the tomatoes, crushing any large chunks into smaller pieces. Add the water. Cover the pot and simmer for about an hour.

    Stir in the salt and pepper. If you're serving the stew right away, add all the parsley and the lemon juice. If you're serving it later or at room temperature, add half the parsley and then add the rest and the lemon juice right before serving.

    Serve over rice.

    ^*^*^Ethiopian-Inspired Red Lentil Soup^*^*^

    1 large onion, chopped

    1 pound potatoes, cut into 1/2-inch chunks

    1 + 1/4 cup red lentils (picked over and rinsed)

    3 cups water

    2 garlic cloves, chopped

    2-3 tablespoons berberé spice mixture, below

    1 28-ounce can crushed tomatoes

    1 pound green beans, fresh or frozen, cut into bite-sized pieces

    1-2 cups water

    salt to taste

    3-4 cups fresh spinach

    Berberé Spice Mixture (mix all together and store in jar):

    1 Tbs. ground cardamom

    1 Tbs. ground coriander

    1 Tbs. fenugreek

    1 Tbs. ground nutmeg

    1 Tbs. ground cloves

    1 Tbs. ground allspice

    1 Tbs. cinnamon

    1 Tbs. paprika

    1 Tbs. turmeric

    1 tsp. cayenne (use more to taste)

    1 Tbs. ground black pepper

    1 Tbs. ground sea salt (optional)

    Sauté the onion in a non-stick pan until it starts to brown. Add the potatoes, lentils, 3 cups water, garlic, and spice mixture. Simmer, covered, over low heat until lentils are tender, about 20 minutes. Add the tomatoes, green beans, and enough additional water to create a thick soup. Check the seasoning, adding salt and more of the spice mixture if needed, and cook for about 15 more minutes. Just before serving, stir in the spinach. Serve immediately. Makes 6-8 servings

    -_-_-_-Vegetable Penne_-_-_-

    Ingredients:

    175 g Penne Pasta

    1 Red Pepper, cut into chunks

    1 large Onion, thickly sliced

    1 clove garlic, finely chopped

    A handful of Cherry Tomatoes

    A handful of fresh Spinach leaves

    2 tbsp Red Pesto

    300 g Mushrooms, quartered

    50 g Cheddar Cheese, grated

    1 tbsp Olive oil

    Black Pepper

    --------------------------------------------------------------------------------

    Method:

    Preheat the oven to 200 C/ gas mark 6.

    Mix pepper, onion and mushrooms in a roasting dish and drizzle with olive oil. Cook in the oven for 20 minutes.

    Add tomatoes to the vegetables and roast for another 10 minutes.

    Meanwhile cook penne until al dente and drain.

    Mix the penne with pesto, then tip the penne to the vegetable tray with spinach and mix well. Scatter with grated cheese and black pepper and cook in the oven for another 5 minutes.

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  • 1 decade ago

    I just got this terrific cookbook "Sundays at Moosewood Restaurant" It has the best collection of diverse Vegetarian and vegan food I have found anywhere. The recipes are simple clear and have a great history. There are enough great recipes in here that I can serve an entire veg meal and no one seems to mind because it is all so terrific!

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  • Barbro
    Lv 4
    4 years ago

    Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

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  • 1 decade ago

    I am from India, not a vegetarian but we eat meats once a week because there is such a large variety of vegetarian dishes and they are so easy to cook. One of my favs for just the family(one pot meal) and for a large group is Pav Bhaji...it is a very nutrious dish with a lot of veges and the best part is that it is quick and is partly made in the microwave....her eis the recipe..

    Ingredients:

    Potatoes – 3 cups, diced small

    Cauliflower – 2 cups, finely chopped

    Frozen Green Peas – 1 cup

    Carrots – ½ cup, diced small

    Salt – 1 tsp (to taste)

    Haldi(Turmeric) – ¼ tsp

    Water – 1/2 cups

    Oil – 1 Tbsp

    Butter – 1 Tbsp

    Jeera (Cumin Seeds) – ½ tsp

    Hing (Asofoetida) – pinch

    Red Chili Powder – ¼ tsp (to taste)

    Onion – 1 medium, finely chopped

    Garlic – 2 tsp, minced

    Ginger – 2 tsp, minced

    Tomato – 1 medium, chopped

    Tomato Sauce – ½ cup (1/2 of 8 oz. can)

    Pav Bhaji Masala – 2 tsp (to taste) -buy from Indian store

    Dhania Powder – 1 tsp

    Lemon Juice – ½ tsp (to taste)

    Cilantro – 5 sprigs, chopped (for garnishing)

    Method:

    In a microwaveble dish, add Potatoes, Cauliflower, Green Peas, Carrots, Salt, Haldi and Water – Mix well.

    Cook till the veges are tender.

    Heat Oil and Butter in a non-stick pan.

    Add Jeera and allow it to sputter.

    Add Hing and Red Chili Powder.

    Add Onions, Garlic and Ginger – stir well.

    Cook until Oil starts to separate.

    Add Tomatoes and Tomato Sauce and mix well.

    Cook until Oil starts to separate again.

    Add Pav Bhaji Masala and Dhania Powder – mix well and cook for 1 minute.

    Add Vegetables and lightly mash.

    Add Lemon Juice and adjust Salt/Chili Powder/Pav Bhaji Masala.

    Cook for 5 minutes.

    Garnish with Cilantro.

    Tips:

    Serve with toasted hamburger buns or potato rolls.

    Sprinkle some finely chopped onions on the bhaji when serving.

    Add a little pat of butter to the bhaji when serving….mmmm! (…only if your cholesterol isn’t through the roof!)

    Source(s): www.ShowMeTheCurry.com
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  • Anonymous
    1 decade ago

    Creamed Onions and Sage

    INGREDIENTS

    24 small onions

    10 fresh mushrooms, sliced

    4 tablespoons butter

    2 tablespoons all-purpose flour

    2 cups whole milk

    1 teaspoon salt

    2 teaspoons dried sage

    2 teaspoons lemon zest

    2 teaspoons lemon juice

    4 tablespoons chopped fresh parsley

    2 pinches paprika

    DIRECTIONS

    Peel onions a trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).

    Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.

    Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.

    Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.

    Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste

    Source(s): http://allrecipes.com/Recipe/Creamed-Onions-and-Sa... I did not make this recipe on my own i got it off this website you may like!
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  • Mia
    Lv 5
    1 decade ago

    You can always make pizza with toppings like mushrooms, onions, bell pepper, tomato, jalapeno, basil, sundried tomatoes, roasted red peppers, etc. You can find tons of recipes for dough online, or you can buy the pre-made dough in some supermarkets. Veggie sandwiches or pita sandwiches are great too (try hummus, cucumbers, pickles, tomatoes, roasted red peppers, bell peppers, olives, different greens/lettuces, different kinds of cheeses, etc.)

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  • Anonymous
    1 decade ago

    Peanut butter sandwich

    Fruit salad

    Tofu

    Beans

    Vegetables [raw,steamed,]

    Scrambled egg white with diced vegetable

    Noodles

    So much more.. =]

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  • 1 decade ago
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  • 1 decade ago

    go to vegweb.com

    They have a assorted base of recipes.

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