image_pdfimage_print

Your Vegetarian Recipe Selection

HOT ROD MEDITERRANEAN RICE DISH

Ingredients

1 1/2 cups uncooked rice
1/2 cup olive oil
4 cups V-8 vegetable juice
1 large onion chopped
1/2 green bell pepper cut into strips
1 clove garlic crushed
3/4 pound bulk Italian sausage
Salt to taste

Instructions

Brown rice in olive oil. Put V-8 juice in crockpot. Add onion
pepper and garlic. Carefully add browned rice to crockpot (an
entertaining sizzle results). Brown sausage and add to crockpot;
add salt. Cook on HIGH for 2 hours then cook on LOW for 5 hours.

BAKED HOMINY

Ingredients

2 large cans hominy drained
1 (4 ounce) can green chiles
1 cup sour cream
3/4 pound jack cheese grated
1/2 cup Cheddar cheese grated

Instructions

Combine sour cream and chiles. Grease casserole dish. Layer
ingredients with Cheddar cheese on top. Bake at 350 degrees F for
30 minutes.

MEATLESS STUFFED PEPPERS

Ingredients

2 tablespoons vegetable oil
1 large onion chopped
3 cloves garlic chopped divided
4 tablespoons uncooked white rice
1 cup vegetable broth
1 pound firm tofu crumbled
1/4 cup chopped fresh parsley
1 cup chopped fresh mushrooms
2 eggs
1/4 cup dry bread crumbs
1 cup finely chopped walnuts
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon paprika
6 green bell peppers
1 (8 ounce) can crushed tomatoes
1/4 cup wine
1 tablespoon tomato paste

Instructions

Preheat oven to 350 degrees F (175 degrees C). Heat oil in a
medium skillet over medium heat. Saute onions and 2 cloves of
garlic until onions are translucent. Add rice and saute 2
minutes. Stir in vegetable broth cover and cook until rice is
done about 15 minutes. Meanwhile in a large bowl combine tofu
parsley mushrooms eggs bread crumbs walnuts Worcestershire soy
sauce paprika and cooked rice. Slice the tops off of the peppers;
save tops. Core peppers and stuff with tofu mixture. Replace tops
on peppers. In a shallow baking dish combine tomatoes wine tomato
paste and remaining garlic. Place peppers in dish and cover. Bake
in preheated oven for 1 hour. more

OVEN-FRIED EGGPLANT

Ingredients

2 eggplants about 1 pound each
Flour
1 egg
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon black pepper
Seasoned fine dry bread crumbs
3 tomatoes sliced
6 ounces mozzarella cheese shredded

Instructions

Cut eggplants into diagonal slices. Dredge in flour. Beat
together egg oil salt and pepper. Dip eggplant slices in egg
mixture then in seasoned bread crumbs. Place in greased baking
pan and cover with foil pierced with fork to make air vents. Bake
at 400 degrees F for 15 minutes. Unwrap top each slice of
eggplant with a slice of tomato and sprinkle with shredded
cheese. Return to oven and bake 10 minutes longer or until cheese
is bubbly.

Serves 6.

CRISPY BAKED ONION RINGS

Ingredients

2 large sweet onions
1 (7 ounce) package corn flakes cereal crushed
1 teaspoon seasoned salt
2 teaspoons granulated sugar
1 teaspoon paprika
1 cup egg substitute
Vegetable cooking spray

Instructions

Cut each onion into 4 thick slices; separate into rings reserving
small rings for other uses. Set aside. Combine cereal and next 3
ingredients; divide in half and set aside. Beat egg substitute at
high speed with an electric mixer until soft peaks form. Dip half
of onion rings in egg substitute; dredge in half of crumb
mixture. Place in a single layer on baking sheets coated with
cooking spray. Repeat procedure with remaining onion rings and
crumb mixture. Bake at 375 degrees F for 15 minutes or until
crisp; serve warm.

Skip to toolbar