Recipes for "vegetarian"

Preheat oven to 400°F.

Bring a medium pot of water to a boil over high heat. Add the rice and boil until tender, about 40 minutes. Drain well. Set rice aside until you are ready to finish the filling.

Cut the tops off the bell peppers and pull out the seeds and membranes. Set the peppers upright in a 9x13-inch baking pan.

In a large skillet, heat the olive oil over medium-high. Add the onion and sauté until tender, about 5 minutes. Add the garlic, cumin, paprika, salt, pepper, carrots, celery, and mushrooms. Sauté for a minute and add the broth or water.

Reduce the heat medium or medium low. You want the liquid to simmer, not boil. Cook until the vegetables are nearly tender, stirring regularly, about 10 minutes. Add a few tablespoons of water if the pan is dry. The filling should be moist, but not saucy. Remove from heat.

Gently stir in 2 cups cooked rice, tofu, spinach, and lemon juice into the vegetables. Add the cheese and stir again to combine. Taste and add more salt, if needed.

Spoon the filling into the peppers, patting it down. It’s ok if the filling domes above the edge of the peppers a bit. You may have extra filling, which is tasty on its own.

Simply Recipes / Alison Bickel

Put the tops on the peppers and bake until they begin to wrinkle and are tender, 35 to 40 minutes. Serve warm.

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Simply Recipes / Alison Bickel

Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.

Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.

In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.

Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.

Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.

Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.

Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.

Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.

Gather all ingredients.

Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.

Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.

Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Combine 1 ¼ cups broth, lentils, barley, and yeast extract in a large saucepan over medium-low heat; simmer for 30 minutes.

Meanwhile, combine remaining 3/4 cup broth, carrot, onion, and walnuts in a medium saucepan over medium heat; cook until tender, about 15 minutes.

Meanwhile, place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain and mash.

Combine flour and water in a small bowl; stir into carrot mixture and simmer until thickened. Combine carrot and lentil mixtures; season with salt and black pepper.

Transfer carrot-lentil mixture to a 2-quart casserole dish; spoon mashed potatoes over top.

Bake in the preheated oven until lightly browned on top, about 30 minutes.

Preheat the oven to 350 degrees (175 degrees C). Lightly oil a 9x13-inch baking dish.

Combine beans, garlic, onion, chile peppers, jalapeño pepper, and tempeh in a medium bowl. Pour enchilada sauce into a shallow bowl.

Dip three tortillas in enchilada sauce, and place them in the prepared baking dish. Be sure to cover bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle remaining sauce over the casserole, and sprinkle with olives and shredded cheese.

Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

Gather all ingredients.

Mash chickpeas in a medium bowl with a fork.

Mix in celery, onion, mayonnaise, lemon juice, and dill until well combined. Season with salt and pepper.

Serve on bread and enjoy!

Heat oil in a large pot over medium heat. Add onion; cook until tender. Add lentils, curry powder, garlic, cumin, and cayenne pepper; cook, stirring constantly, about 2 minutes.

Stir in tomatoes, garbanzo beans, kidney beans, and raisins; season with salt and black pepper. Reduce heat to low; simmer, stirring occasionally, for at least 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Arrange tater tots in the prepared baking dish.

Combine sour cream, cheese, and condensed soup in a mixing bowl. Pour this mixture over tater tots. Sprinkle onions over the top of the casserole.

Bake in the preheated oven for 45 to 60 minutes.

Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.

Preheat the oven to 375 degrees F (190 degrees C).

Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.

Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet.

Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Season with salt and black pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes.

Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

Cover and bake in the preheated oven for 25 minutes.

Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg.

Pour sauce over vegetables and top with Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Cook lentils and brown rice according to package directions.

Mash cooked lentils in a large bowl; add wheat germ, bread crumbs, brown rice, eggs, onion, thyme, tomatoes, ketchup, soy sauce, and cheese. Pour into loaf pan.

Bake in the preheated oven, covered, for 1 hour.

Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes.

Stir in the tomato sauce, Worcestershire sauce, honey, molasses, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto hamburger buns to serve.

Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish.

In a large skillet over medium heat, melt butter, then saute celery for 5 minutes. Stir in green onions, and saute an additional 5 minutes. Place in a large bowl and set aside.

Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes, until lightly browned. Mix hot dogs into celery and onions. Set aside 1 cup of this mixture.

In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix. Stir well to combine, then stir into remaining hot dog mixture. Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish. Top with reserved hot dog mixture and remaining 1/2 cup cheese.

Bake uncovered in preheated oven for 30 minutes, until golden brown.

In a large bowl, stir together the gluten, yeast, paprika, and salt. Pour in water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water.

If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead on a clean surface for 1 to 2 minutes. Return mixture to the bowl, and coat with smooth peanut butter. Set aside.

Heat oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat; pour onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool.

When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.

Preheat the oven to 350 degrees F (175 degrees C).

Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.

Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.

Place the potatoes into the bottom of a slow cooker.

Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.

Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

Preheat the oven to 425ºF. Line 2 baking sheets with parchment. Grease the bottom and sides of a 9x13-inch baking dish with olive oil.

Set the eggplants on a cutting board. Use a sharp chef’s knife to trim off the stems. Working with one eggplant at a time, cut a sliver off one side to create a flat surface.

Turn the eggplant so the cut side is down on the cutting board. It will prevent the eggplant from rolling around while you cut it. Cut the eggplant lengthwise into 1/2-inch slices. Lay the slices without overlapping on the prepared baking sheet. Repeat with the remaining eggplants.

Set the zucchini on the cutting board. Trim off the stems and opposite ends. If they are longer than 8 inches, cut them in half crosswise. Cut them lengthwise into 1/2-inch slices. Lay them without overlapping on the second baking sheet. You may need a third baking sheet.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Use a pastry brush to brush 1/4 cup olive oil on both sides of the eggplants and zucchini. Sprinkle 1/2 teaspoon salt evenly over the vegetables.

Bake for 20 to 25 minutes, or until tender. They may brown, they may not. Remove from the oven and let cool on the baking sheets while you make the sauce.

Reduce the oven temperature to 375°F.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a large saucepan over medium heat, heat the oil. Once the oil begins to shimmer, add the onions and salt, and cook, stirring occasionally, for 5 minutes until softened. Add the garlic, ground cinnamon, and oregano, and cook for 2 minutes, stirring occasionally. Stir in the wine and cook for 3 minutes, until it reduces by half.

Stir in the crushed tomatoes and lentils. Simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender and the sauce thickens. You may need to add water, 1 tablespoon at a time, while the lentils cook if the tomato sauce seems too dry. It should be thick but still a little saucy, not as thick as a lentil stew. While the tomato sauce simmers, make the béchamel. When the sauce is ready, taste and adjust seasoning with more salt if needed.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a medium saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 1 to 2 minutes. The mixture should bubble but not brown.

Whisking constantly, slowly add 1/2 cup of milk. When it is fully incorporated, whisk in the remaining 1 1/2 cups milk about 1/4 cup at a time. Whisk after each addition until smooth. Reduce the heat if it starts to thicken too quickly or burn.

Bring the béchamel to a boil for 2 minutes while whisking constantly. It should be the consistency of thick cream. Remove the saucepan from the heat. Stir in 1/4 teaspoon salt or to taste.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a large bowl, whisk the eggs until frothy. Set the bowl on a damp paper towel or dish towel so that it doesn’t move around while you whisk in 1/2 cup of the hot béchamel, about 1 tablespoon at a time. The eggs will feel warm to the touch. Slowly whisk in the remaining béchamel. Stir in 1/2 cup of cheese. Taste and add more salt to taste.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Sprinkle 3 tablespoons breadcrumbs over the bottom of the prepared baking dish. Tilt the dish to evenly distribute the breadcrumbs. Spread half the eggplant slices following by half the zucchini slices in an evenly layer over the breadcrumbs. Spoon and spread half the tomato sauce on top.

Repeat with a layer of the remaining zucchini and eggplant slices. Sprinkle the fresh oregano on top and spread the remaining tomato sauce.

Spread the cheesy béchamel over the top and sprinkle the remaining 3 tablespoons breadcrumbs and 1/2 cup cheese.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Line a baking sheet with parchment paper and set the baking dish on it. Bake for 45 to 50 minutes, until the top is golden and the edges are bubbling. Check after 40 minutes and cover it loosely with foil if the top is browning before the moussaka is hot all the way through.

Simply Recipes / Sally Vargas

Remove the moussaka from the oven and sprinkle with parsley. Let it rest in the baking dish for 10 to 15 minutes. Slice into squares and serve.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Sally Vargas

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes. This will prevent the bell peppers from becoming crispy as they bake.

Drain bell peppers and arrange cut-side up in a 9x9-inch baking dish.

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.

Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend.

Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.

Place carrots and potatoes around loaf and spray vegetables with cooking spray.

Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

Gather all ingredients.

Heat oil in a medium saucepan over medium heat. Stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.

Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.

Gradually whisk in broth. Season with sage, salt, and pepper.

Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened. Serve hot.

Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt; transfer vegetable mixture to a plate.

Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot.

In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.

To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve with sweet red chili sauce.