Use this thread to post all of your favorite Vegan / Vegetarian recipes!
Yay! Thanks so much!
12 large fresh jalapeno peppers
8 oz Better Than Cream Cheese
1/4 cup flour
1 Tbs cornstarch
Oil for deep-frying
In a small bowl, mix flour and cornstarch.
Roast, peel, and seed peppers.
Mix BTCC with salt and pepper.
Stuff peppers with mixture.
Dip peppers first in flour mixture, then in soymilk,
and then in flour mixture again, coating well.
Lower peppers carefully into oil heated over medium heat.
Cook until golden brown. Remove with slotted spoon. Drain on paper towels.
Serve immediately, with Sweet Salsa on the side.
My Favorite dessert
Chocolate Cheesecake Pie
1 pkg. silken tofu
1 12 oz. package vegan chocolate chips
1 8 oz. tub vegan cream cheese
3/4 cup sugar
3 Tbs. maple syrup
1 graham cracker pie crust
In blender, blend tofu until smooth. In medium bowl combine sugar and cream cheese and 2 Tbs. of the smoothed tofu, using electric mixer, beat until smooth. Add cream cheese mixture to blender. Blend again until smooth.
Melt chocolate chips in double boiler, or microwave, just get them melted. Add melted chips to blender, blend until chocolate is mixed, this may require some stirring. After chips and mixture are well blended, add maple syrup, blend for 30 seconds.
Pour mixture into pie crust until full, refrigerate until stiff.
Preparation time: approx. 20 min.
Vegetarian Pot Pie
1 Pie shell
1/2 to 1 cup soymilk
1 to 2 frozen mixed vegetable
flour for thickening.
your favorite seasonings
Combine soymilk and mixed vegetables until vegetables are thawed. Add enough flour to thicken the filling and stir. Add your favorite seasonings. If you want you can add a vegtalbe buillion cube. Cool down the filling and add to the pot pie. Bake in 400 degree oven for 30 t0 40 minutes until the pie crust is golden brown.
I guesstimate each time for this and don't use a measuring cup so it's hard for me to gage as to how much ingredietns I use.
1/2 c nutritional yeast (you can find it at Whole Foods or Central Market.) Not the same as regular yeast.
1/2 c flour
1/2 tsp salt or light miso
1/2 tsp garlic powder
1/4 tsp paprika
2 c soy milk or rice milk or water
1/4 c margarine or oil
1/2 tsp of yellow mustard
Mix dry ingredients in a saucepan. Whip in the liquid. Cook over medium heat, stirring constantly until it thickens. With this sauce you can make mac and cheese too. Just stir in the cooked macaroni. It isn't going to taste like real cheese but it's pretty close.
Veggie Burgers or meatballs
1 cup textured vegetable protein grainules (found at most health food stores)
handful of mushrooms
soy sauce or any other marinade sauce
hydrate vegetable protein with boiling water. make sure all water evaporates. put in mixing bowl. food process mushrroms, carrots, onions, garlic and what ever vegetables that you think would taste good. mix together with the TVP. Add the avocado (this works as a binding agent like egg does). Season it up the way you like. Add bread crumbs and oat so that it can be dry enough to make patties or meatballs with without it falling apart when you cook. This is a trial and error. Fry the meatballs or patties in a pan. I think it's about 5 to 10 minutes on each side. It's different each time and it depends on how well cooked you like your vegetables.
looks like i'm the only one posting so far.
4 dry red peppers
3 of your fave peppers
one can of black beans
one can of vegetarian chili beans
one can of kidney beans
2 cans of tomatoes
1 cup textured vegetable protein
Hydrate peppers in warm water for hours prior to cooking.
Puree the dry peppers, peppers, onions and garlic in food processer.
Sautee the mix in chili pot with olive oil. Add some chili powder or whatever spice you want! Cook for 5 to 10 minutes.
Add tomatoes. Simmer for 10 minutes.
Add the beans. Let simmer for 30 minutes to an hour.
Add TVP and simmer for addtional 10 minutes.
You don't have to simmer the food all that long if you don't want...i like to so that each flavor is brought out in the food.
Since Cynthia is the only one to ever post any recipes... I thought I should add something! Here goes... My most favorite Curry recipe. Feel free to change it up. I like to add carrots sometimes and/or red potatoes. Mmm...
1 can Coconut Milk
1/2 tbs. Curry Paste
1 large clove garlic, chopped
1/2-1 tbs Ginger, chopped
1 tbs. Basil, chopped
1/3 c Veg. Broth
2 T Peanut Butter
1/2 tsp sesame oil
1/4 C Brown Sugar
1 White Onion, chopped
1 Zucchini, chopped
1 lb. Tofu, firm, sliced
1 green apple cut in chunks
10-12 Basil leaves, whole
Combine first 5 ing. simmer on med. low until well blended.
Stir in next 4 ing. and stir for a couple minutes.
Add next 3 ing. and simmer until zucc is cooked. A few minutes.
Finish by adding the apple and whole basil leaves.
Serve over rice... any kind you like. Jasmine is good. Add chopped peanuts, cilantro and lime zest for garnish.
Red Curry Vegetables
(for Tofu lovers only!)
1 tablespoon peanut oil
¾ cup vegetable broth
1 red bell pepper, seeded and cut into slivers
3 tablespoons soy sauce
12 ounces mushrooms, sliced
2 teaspoons sesame oil
2 cloves garlic, minced
¼ pound extra-firm tofu, diced
2 teaspoons red curry paste
12 broccoli florets
1 or 2 teaspoons chili-garlic paste
1 tablespoon cornstarch
1 cup canned coconut milk
4 cups cooked jasmine or basmati rice
In a large skillet or wok, heat the oil over medium-high heat. Add the bell pepper and mushrooms and stir-fry for 4 to 5 minutes. Add the garlic and stir-fry for 2 minutes more. Add the curry paste and chili-garlic paste and stir-fry for 2 minutes more. Add the coconut milk, broth, soy sauce, and sesame oil and bring to a gentle simmer over medium heat. Stir in the tofu and broccoli and cook, stirring, for about 5 minutes.
Meanwhile, in small mixing bowl, combine the cornstarch with 1 tablespoon water. Stir the cornstarch into the curried vegetables and cook, stirring for 1 minute.
Spoon the rice into large, wide bowls and ladle the curried vegetables over the top. Serve at once.
Yield: 4 servings.
Pan-fried Udon Noodles with Teriyaki Sauce
1 (12.3 ounce) package extra-firm tofu, drained and cut into 1-inch cubes
2 tablespoons low-sodium teriyaki sauce
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon vegetable oil
2 teaspoons loose green tea or 2 green tea bags, opened
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
1 cup (2-inch) julienne-cut peeled daikon radish or jicama or radish
1 cup thinly sliced leek (about 1 large)
½ cup (2-inch) julienne-cut carrot
3 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 9 ounces uncooked)
1. Combine first 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 15 minutes. Remove tofu from bag, reserving marinade.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tea; sauté 30 seconds. Add tofu, ginger, and garlic; sauté 2 minutes. Add daikon, leek, and carrot; sauté 1 minute. Add noodles and reserved marinade; cook 2 minutes or until thoroughly heated. Yield 4 servings (serving size: 1 ½ cups).
*I omitted the daikon radish
**If you get the fresh noodles and the directions tell you to rinse after cooking do so. I didn’t and the noodles were sticking together just a little bit
***I would marinate the tofu for 30 minutes instead of 15 if you have the time.
(Tián Suan Xincài)
1 green pepper
2 tablespoons soy sauce
2 tablespoons brown vinegar
2 tablespoons brown sugar
1 teaspoon salt
3 tablespoons cooking oil
1 green onion, chopped
½ teaspoon freshly ground pepper
1 teaspoon chili sauce
1 teaspoon cornflour dissolved in 1 tablespoon water
2 teaspoons sesame oil
The best cabbage for this recipe is pale and crisp. Cut the cabbage into thin shreds. Cut the pepper in half, core and cut in thin strips. Cut the carrot lengthwise and cut into thin strips or ‘matchsticks’. Mix together the soy sauce, vinegar, sugar and salt to make a sweet-and-sour sauce.
Heat the oil in a wok or pan and stir-fry the green onion for 30 seconds. Sprinkle with pepper. Add the cabbage, green pepper and carrot and fry for 1 minute. Stir in the chili sauce. Stir n the sweet-and-sour sauce. Add the cornflour mixture and cook until the sauce thickens. Stir in the sesame oil and serve hot with rice.
(I personally love this recipe but if you have any issues with cabbage... you might want to avoid..)
I'm not a vego but I looove Veggie lasagne and couldn't find a decent recipe anywhere!! So this is my own creation.....even meat-loving men and kids like this recipe!!
I've not put exact amounts of vegetables because they vary wildly in size and it depends on how much you want to make and how big your lasagne dish is. You should get a rough idea of quantities from reading the recipe, just prepare enough for one layer in the dish. This freezes really well and is a great way to get fussy kids to eat vegies.
Red bell pepper (capsicum)
Eggplant if you like, I'm not a fan
(Slice all thinly)
Lasagne sheets, fresh or dried
2 tins of diced tomatoes
spinach (fresh or frozen is fine)
1 tablespoon butter
4 cups milk
approx. 2 handfuls grated cheese
1. Now, you can either start by quickly roasting the first 2 ingredients or you can put them in as they are. Just spray with oil, season and pop them in the oven until they've softened slightly.
2. In a frying pan with a little oil, soften the onions, mushrooms and carrot and add the tins of tomatoes, season with your fav spices and herbs. Put a bit of the mixture in the bottom of your lasagne dish, enough to stop your first layer of lasagne sticking to the pan.
3. After the first sheets of lasagne, layer the first 5 vegies and top with the tomato mixture. Add another lasagne layer.
4. Melt the butter in a saucepan, add enough flour to make the mixture like a dough. Gradually add the milk, stirring constantly to avoid lumps. Bring to the boil slowly stirring all the time, when hot add cheese and stir to combine. Sauce should thicken, when it does take it off the heat and add the spinach (make sure you've drained the frozen spinach well, or shred the fresh) Pour over the lasagne, top with more cheese and bake until lasagne is tender.
Simple Veggie Chili
In a crockpot,
1 Tobasco chili sauce
1/2 tsp of ground cummin
Morning Star veggie ground crumbles (freezer section
1 1/2 cups of water
green pepper (diced) measure to what u feel comfy
onions (diced) measure to what u feel comfy
Let cook in the crockpot.
The crumbles will expand and thicken up.
Just add cheese, lettuce, dice tomatoes to your veggie meat and taco.
My hubby is a vegetarian and he likes eating potato alot. thanks for all the recipes, I'll surely try them.
I'm an Oklahoman, with the tastes of one (red meat and potatos) but I actually do have a few vegitarian recipes that my hubby swears by when I make them.
Easy Onion Potatos
1 package onion soup mix (I prefer Lipton brand 'Golden Onion' personally.)
1/2 pound potatos (I love to use Yukon Gold for this.)
Preheat oven to 325F.
Wash and quarter potatos.
Place quarters in large freezer/Ziploc bag.
Empty package soup mix into bag.
Pour out onto ungreased cookie sheet.
Bake at 20 minute intervals, flipping after each 20 minutes, until outsides are crisp and insides soft.
Cool Cucumber Salad
(This one I adore, because it's so versatile.)
2 cucumbers, washed and sliced (peeled if preferred)
1 tbsp oil (my husband likes olive, while I adore sesame)
2 tbsp vinegar (I prefer basalmic)
Mix ingredients and serve for a cool, refreshing treat.
I just eyeball everything and guess, so my recipies probably come out sounding annoying
Preheat oven to 400 or so.
Take an eggplant, and slice it thinly lengthwise. Salt the slices on each side, and let them sit for about 10-15 minutes. It helps draw out the bitterness. After the 10-15 minutes, rinse and pat dry.
Then sauté the slices in olive oil and garlic. Pat off the excess oil, and then spread on some pesto. Sprinkle with mozzarella cheese, then roll up and pin them with a toothpick to prevent unrolling.
Bake in the oven for 10 minutes or so, then serve. Yummy!!