What are some good vegetarian recipes?!
What are some good vegetarian recipes?
I eat dairy products though, that is not dead animals! :)
O yea, i need 12!
5 months ago
jk 1 is ok
Answers:
5 months ago
jk 1 is ok
I understand you are in the process of giving up meat (kudos!), so I am going to give you some meat-ish type recipes for any cravings.
:)
I have been a vegetarian for over 6 years, and it was a very difficult transition for me because I grew up an a very meat-filled household and I liked the taste a lot. However, I am very happy that I made the decision and stuck with it, even on the tough days.
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FAKEN- (Veggie Bacon)
-This stuff makes AWESOME BLT's and is pretty quick to make
Freezing the tofu and thawing helps to improve the texture, and makes it easier to slice."
Prep Time: 15 Minutes; Cook Time: 5 Minutes
INGREDIENTS:
* 1 (7.5 ounce) package smoked firm tofu, frozen and thawed
* 1 tablespoon nutritional yeast
* 1 tablespoon water
* 2 tablespoons maple syrup
* 1 dash liquid smoke flavoring (optional)
* 2 tablespoons low-sodium soy sauce
* 1 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 2 tablespoons butter or margarine
DIRECTIONS:
1. Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
2. Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.
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Breaded, Fried, Softly SPICED TOFU
The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side."
Prep Time: 15 Minutes; Cook Time: 15 Minutes
INGREDIENTS:
* 1 (16 ounce) package extra-firm tofu, drained and pressed
* 2 cups vegetable broth
* 3 tablespoons vegetable oil
* 1/2 cup all-purpose flour
* 3 tablespoons nutritional yeast
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon sage
* 1/2 teaspoon cayenne pepper
DIRECTIONS:
1. Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
2. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
3. Warm oil in a large skillet over medium-high heat.
4. Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
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MOCK TUNA SALAD
"This is a chickpea spread that tastes like tuna salad! No kidding! Great served in a sandwich."
Prep Time: 20 Minutes
INGREDIENTS:
* 1 (19 ounce) can garbanzo beans, drained and mashed
* 2 tablespoons mayonnaise
* 2 teaspoons spicy brown mustard
* 1 tablespoon sweet pickle relish
* 2 green onions, chopped
* salt and pepper to taste
DIRECTIONS:
1. In a medium bowl, combine garbanzo beans, veganayse, mustard, relish, chopped green onions, salt and pepper. Mix well.
(if you eat eggs, you can use may, otherwise, Veganaise is the way to go!)
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TOFU 'FISH' FILLET Sandwiches
"If you are a vegetarian, and yet still have that hankering for a juicy fish sandwich, these bread crumb-crusted tofu 'fish' sandwiches will blow your mind!"
Prep Time: 15 Minutes; Cook Time: 30 Minutes
INGREDIENTS:
* 1 (12 ounce) package firm tofu - drained, patted dry, and sliced into 4 slices
* 1 cup bread crumbs
* 1 teaspoon kelp powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon paprika
* 1/4 teaspoon onion powder or flakes
* 1 teaspoon salt
* olive oil, as needed
*
* Tartar Sauce
* 1/2 cup mayonnaise
* 1/4 cup dill pickle relish
* 1 tablespoon fresh lemon juice
*
* 4 whole wheat hamburger buns, split
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, toss bread crumbs together with kelp powder, garlic powder, paprika, onion powder, and salt. Dip tofu slices into olive oil, then bread crumb mixture, patting lightly to coat well.
3. Bake on a cookie sheet in preheated oven for 30 minutes. When first side is golden brown and slightly crispy, turn over, and finish baking.
4. Meanwhile, mix together mayonnaise, relish, and lemon juice until well-blended. When tofu is nearly done baking, brush each bun half with olive oil, and toast in the oven. Serve with tartar sauce and your favorite sandwich condiments.
Good luck! I should have others if you want them... I think I have taken up too much space as it is. And, if you substitute for the may, all (or most) of these recipes should be vegan.
P.S. If you print out all the meals you get from your question, and as many as you can find from the "resolved" section of Y!Answers, you should have a killer (oh wait, I mean a killer, non-killer) cookbook.
Sorry~lame, veggie humor.
:)
Source(s):
http://allrecipes.com
Here are some more specific recipes:
http://allrecipes.com/recipe/vegetarian-...
(let me know if those are good; I haven't tried them yet.)
http://allrecipes.com/recipe/tofu-jerky-...
http://allrecipes.com/search/recipes.asp...
one good one is pasta & 2 vegi. pesto
its zuccini & assparagus
and pasta[pesto is the sause that goes with it]
spinach and melted cheese
here are a few to pick from...my moms a cook so these r good lol..............................
LAYERED BEAN DIP CASSEROLE
2 cans vegetarian refried beans
1 can (4 oz.) chopped green chilies, drained, optional
1 envelope (1 1/4 oz.) taco seasoning mix
2 ripe avocados, peeled and pitted
2 Tbsp. lemon juice
1 jar (16 oz.) salsa
garlic powder
cumin
1 1/2 cups sour cream
3 cups shredded lettuce
1 1/2 cups grated cheddar cheese
1 can sliced black olives
4 scallions, washed and sliced
tortilla chips
Mix refried beans, chilies, and taco seasoning mix. Spread in
bottom of large casserole dish. Mash avocados, and mix with
lemon juice, 2 Tbsp. salsa, cumin, and garlic to taste. Spread
on top of refried beans. Spread remainder of salsa on top of
avocado mixture. Spread sour cream on top of salsa. Top with
shredded lettuce ( optional, or may be placed on bottom if
preferred ), grated cheese, olives, and scallions. Serve with
tortilla chips.
Makes 8-10 servings.
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Fettuccine Alfredo
3/4 cup butter
1 1/2 cups heavy cream
1 cup freshly grated Parmigiano-Reggiano cheese
1 pound fresh fettuccine
nutmeg
black pepper
salt, garlic powder to taste
Melt the butter over low heat in a large skillet.
Bring the cream to room temperature ( this can be
done easily in a microwave oven ).
Cook the pasta al dente and quickly drain it, leaving
it slightly wet. Immediately put the drained pasta
into the frying pan with the butter and toss all around
to coat the pasta well. Add the cream and grated
cheese and gently toss again. Add the nutmg and
pepper and serve immediately. Pass additional
parmesan cheese at the table.
Serves 6 - 8.
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FUDGY CHOCOLATE PASSOVER TORTE
1 1/2 cups whole almonds
2/3 cup sugar
5 large eggs
2 tsp. vanilla extract
6 oz. semisweet chocolate
1/4 tsp. salt
powdered sugar
Roast almonds in 325 degree oven for 10-20 minutes, checking for doneness after 10 minutes. Cool, then place in food processor along with 1/3 cup sugar, process until very finely chopped, and set aside.
Break chocolate into pieces and place in food processor with chopping blade. Process until chocolate is finely chopped.
Separate eggs, putting whites in medium bowl and yolks in large bowl. Set whites aside. Add vanilla and remaining 1/3 cup sugar to yolks, mixing until smooth. Stir in nuts, chocolate, and salt.
Beat whites with an electric mixer until stiff peaks form. Add a small portion of the whites to the yolk-nut mixture, mixing to lighten the batter. Then gently fold in the remaining whites, taking care to blend well without beating or deflating the whites.
Spoon the batter into a greased, floured 9" springform pan and bake at 350 degrees for 35 minutes, until the cake is puffy and browned.
Let sit on a wire rack for 10 minutes, then loosen from sides of pan with a knife, release sides, and allow cake to cool completely. When cool, dust with powdered sugar... a nice touch is placing a paper doily on top of the cake, then sifting the powdered sugar over the doily, leaving a design on the top of the cake.
Makes 8-10 servings of fudgy, brownie-like torte, which goes well with fruit sorbet (my favorites are mandarin orange and raspberry) or vanilla ice cream.
hope this helps!
Hey since you wanted me to answer one i will.
but here is a really good webstie to find some recipes.
well good luck!
p.s i dont know how well you'll like them but oh well...lol