Vegetarian / Vegan Foods

Sweet-and-Sour Cabbage
(Tián Suan XincÃ*i)


11oz cabbage
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... :wink: 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.

Sweet potato
Pumpkin
Zucchini
Red bell pepper (capsicum)
Eggplant if you like, I'm not a fan
(Slice all thinly)
Lasagne sheets, fresh or dried
mushrooms
carrot
onion
2 tins of diced tomatoes
spinach (fresh or frozen is fine)
1 tablespoon butter
flour
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

optional beans

Let cook in the crockpot.

The crumbles will expand and thicken up.

Just add cheese, lettuce, dice tomatoes to your veggie meat and taco.

Presto!

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.
Shake 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!!