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Vegetarian Recipes

Vegetarian RecipesVegetarian Recipes

A Vegetarian diets does not have to be boring.  Use this page to find the Vegetarian Recipes to spice up your diet.  Our Vegetarian Recipes database contains over 500 recipes.  Many more of our recipes can be converted to vegetarian recipes by simply substituting ingredients or removing the meat from the recipe.

 

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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.

FRESH MUSHROOM HORS-D'OUVRE

Ingredients

# 8 oz. (250g) button mushrooms
# 3 tablespoons olive oil
# salt and freshly ground black pepper
# juice of one lemon
# 1 level teaspoon chives finely chopped
# 2 level teaspoons fresh parsley finely chopped

Instructions

# Rinse but do not peel the mushrooms and dry on absorbent
kitchen paper # Slice the mushrooms very thinly and place in a
serving dish # Make a dressing with the lemon juice oil and
seasoning and pour over the mushrooms # leave as long as possible
and just before serving sprinkle with the parsley and chives more

DEVILED EGGLESS SALAD

Ingredients

1 cup non-fat cottage cheese
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1 tablespoon yellow mustard
1 teaspoon soy sauce
1/4 teaspoon ground turmeric
1 teaspoon vegetarian Worcestershire sauce
2 teaspoons rice wine vinegar
1 (8 ounce) container firm tofu
5 green onions minced

Instructions

In a food processor or blender combine cottage cheese mayonnaise
yogurt mustard soy sauce turmeric Worcestershire sauce and
vinegar. Process until well blended. Add tofu and pulse a few
times maintaining a bit of texture. Stir in green onions.
Refrigerate for at least 3 hours to allow flavors to meld. more

MEATLESS SOY TACO FILLING

Ingredients

1 tablespoon vegetable oil
1 medium onion chopped
2 cloves garlic peeled and finely chopped
1 medium green bell pepper seeded and chopped
1/2 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon chili powder
1/2 cup fresh cilantro leaves
1 (12 ounce) package refrigerated or frozen soy crumbles
2 cups prepared salsa
Dash Tabasco sauce or hot sauce or to taste
Salt to taste
Freshly ground black pepper to taste

Instructions

In a large skillet heat oil over medium heat. Add onion garlic
and green pepper and saute until onion is translucent about 4
minutes. Add cumin oregano and chili powder; saute until
fragrant. Add cilantro soy crumbles and salsa. Bring to a boil
reduce heat and simmer for 3 minutes. Season to taste with
Tabasco sauce salt and pepper. Serve in taco shells or soft flour
tortillas and add your favorite toppings such as shredded lettuce
cheese chopped tomatoes and sour cream. Makes 4 servings.
Nutrition information per serving without taco/tortilla shell:
275 calories 17 grams protein 10 grams fat 26 grams carbohydrate
7 grams fiber 0 cholesterol 756 milligrams sodium

BUTTERED AND SLAMMED BAKED POTATOES

Ingredients

Preparation - 5 minutes cooking time - 1 1/2 hours
1 large potato 9 OZ
1 tsp olive oil
Sea salt
Small pat of butter

Instructions

Preheat the oven to 400 F. Scrub the potato and dry throughly.
prick in several places with a fork and rub in the olive oil;
sprinkle lightly with sea salt. Bake for 1 1/2 hours until the
potato feels soft when gently squeezed. Wrap the potato in a
clean towel and slam it down onto a board; alternatively place
the potato on a serving plate with a dish towel on top and hit it
with your fist. Both these slamming methods work really well
because the force breaks up the potato into fluffy grains and
usually causes a natural split. Drop the butter into the split
and sprinkle in a little more salt. Eat immediately or serve with
your choise of topping: Here are some favorites: - sour cream and
chives - tuna and garlic mayo - cream cheese and smoked salmon -
curried baked beans with Cheddar - sauteed leeks cream cheese and
black pepper more
Recipes from The Weekend Chef (http://theweekendchef.com)