What's a tasty vegetarian dish?!
i want to make something that tast's good
Answers: what's a tasty vegetarian dish?
i want to make something that tast's good
cheese enchiladas if you're in the mood for mexican.http://www.theveggietable.com/recipes/ch...
Savory 'Chicken' Pot Pie
by Kathy Freston
Better than mom used to make. The thick and creamy sauce smoothers a hearty vegetable filling for a complete cold-weather meal.
4 Tbsp. vegetable bouillon or faux chicken broth powder (try Osem or Telma brands, available in the kosher section of supermarkets)
2 1/2 cups hot water
1/2 cup nutritional yeast flakes (available at health food stores)
1/2 cup flour
1/2 cup oil
1 tsp. garlic salt
1/2 tsp. pepper
1 15.5-oz. can white potatoes, drained and cut into small pieces
1 1/2 cups frozen or canned/drained mixed corn kernels, peas, and diced carrots
1/2 lb. faux chicken, cut into tiny cubes (try Morningstar Farms Meal Starters Chick'n Strips)
1 box puff pastry sheets
? Preheat the oven to 400°F. Mix the vegetable bouillon or faux chicken broth powder with the hot water to make a stock. Set aside.
? Combine the nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add the oil, stirring to make a roux. Slowly whisk in the stock, garlic salt, and pepper. Add the vegetables and faux chicken. Cook for 5 to 10 minutes or until heated through.
? Roll out one sheet of puff pastry and place it in a 9-inch pie dish, trimming to fit. Place the pastry in the oven for 5 to 10 minutes or until it starts to puff. Remove the pastry from the oven, pour the filling into it, and place the other sheet of puff pastry on top, cutting and pressing together the edges and making several 1-inch slices on top to allow the steam to escape. Continue baking for approximately 20 minutes or until the pastry is golden and puffed.
Vegetarian Steamed Dumplings, Farro Vegetarian Jambalaya, Vegetarian Chili,Vegetarian Egg Rolls, Vegetarian Pizza
I go to the bulk barn, there are many vegetarain choices! Rice noodles, soy chick'n soup(fake ), and vege soups.
When I don't feel like soups-I make the soy chick'n flavour with brown rice-very tasty.
You can have mashed potatoes, carrots, peas or corn with a breaded chick'n nugget(available at A&P).
You can mix rice with canned tomatoes for flavour and juice.
You can mix a salad...
I like to make couscous with vegetable broth, saute mushrooms, onions, and peppers with some garlic, combine them and possibly add some Quorn tenders. I took that to a potluck dinner last night and had lots of compliments from all the meat eaters. (I'm not a recipe person--I eyeball everything and use what's on hand.)
Here's a quick and simple one:
Boil some whole weat rotini pasta or whole wheat linguine, or vegetable rotini.
As this is boiling, place a bag of frozen mixed vegetables or Italian vegetables to either boil or in a sautee' pan with low fat margarine.
When the pasta is done, drain it, and add the vegetables, after they have cooked, to the pasta.
Add a few squirts of no fat Italian salad dressing to the mix, along with some pepper, and/or garlic.
Sprinkle some Colby Jack Shredded Cheese on top, and you've got a completely easy vegetarian meal; cheese optional. It is flavorful, and filling, and the whole wheat pasta has plenty of fiber!
As a former chef, Ilke to take old meat based dishes and make them completely veggie, not a speck of meat, I use alot of TVP (Textured Vegtable Protein), in my cooking, one of my favs is a moussaka made with the TVP, even a soya milk bechemel with soya cheese in it, I made this for a work potluck, onetime when I did tech support for Microsofts MSN in Canada, and most everyone wanted the recipe and were amazed it was all veggie. I make lasagna, chili, tacos/burritos with it along with seitan, qouram, tofu, soya chunks and other non am\nimal based proteins, it is simple and healthy, you just have to find your likings and go from there
Clear mushroom broth with choy sum and crispy noodle cake
Ingredients
For the broth
2 tsp olive oil
? red chilli, finely chopped
1 garlic clove, crushed
2 tsp soy sauce
1 lime, zest and juice
150ml/? pint vegetable stock
100g/3?oz shiitake mushrooms
150g/5?oz rice noodles
3 choy sum leaves, roughly chopped
For the crispy noodle cake
300ml/? pint vegetable oil, for deep frying
150g/5?oz medium rice noodles
Method
1. For the broth, heat the olive oil in a pan and fry the chilli and garlic for one minute.
2. Add the soy sauce, lime zest and vegetable stock and bring to the boil.
3. Add the shiitake mushrooms and the rice noodles and reduce to a gentle simmer. Cook for a further three minutes or until tender.
4. Add the choy sum and lime juice and gently simmer for a further two minutes.
5. Pour into a bowl and keep warm.
6. For the crispy noodle cake, heat the oil in a heavy based saucepan, until a breadcrumb sizzles gently. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
7. Fry the noodles for 1-2 minutes, until puffed up and crisp. Remove with a slotted spoon and drain on kitchen paper.
8. Serve the broth topped with the crispy noodle cake.
Creamy mushrooms on toast
Ingredients
1 tbsp olive oil
15g/?oz butter
1 garlic clove, sliced
1 tbsp parsley, chopped
50ml/2fl oz double cream
1 Portobello mushroom, sliced
slice of ciabatta bread, toasted
Method
1. Place the oil and butter in a saucepan over a low heat. Add the garlic and cook for 1-2 minutes.
2. Add the mushroom slices and cook for a further 3-4 minutes, stirring occasionally.
3. Add the cream and parsley to the pan and bring to a simmer.
5. To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.
Instant portobello burger
Ingredients
For portobello burgers:
4 large portobello mushrooms
1 large beef tomato
1 onion (cut into rings)
salad leaves
soft goats' cheese
bread
salt
olive oil
chopped herbs - thyme or marjoram or other hard herbs
For the aioli:
1 fat clove of garlic, crushed
a thumb of flaky sea salt
2 tsp finely chopped rosemary needles
?tbsp olive oil
6 tbsp mayonnaise
lemon juice, to sharpen
Method
To make the portobello burgers:
1. Douse four big portobello mushrooms liberally with olive oil. Rub them with salt and pepper and grill until they re tender. You may need to brush on more oil, and you might like to stick some chopped herbs on them towards the end of their spell over the coals.
2. Do the same with the four thick slices of beef tomato and sear briefly for about 30 seconds on each side.
3. To assemble, layer up the grilled mushrooms with the tomato, a few onion rings and leaves. Sandwich between two pieces of bread and add a good blob of soft goats' cheese or any other melting kind of cheese you have. You could also add some of rosemary lemon aioli (see separate recipe below).
To make the aioli:
Combine garlic, salt and rosemary with the olive oil. Allow to sit for a few minutes for the flavours to infuse. Beat the rosemary oil into the mayonnaise and add a squeeze of lemon to taste.
Hope these help
1.Vegetable stir fry with salt,pepper,garam masala,lime juice.
2.cucumber tomato raitha.
3.Vegetable cutlet with mint chutney.
4.Samosa.
5.Lentil vegetable soup.
First, no vegetarian eats chx, only eggs as far as I am aware. Try thia dishes but instead of the meat choices get the veggie option with extra egg to add protien. Thia is flavorful, cheap and takes about 30 min to arrive. My fav is Pad Wonseen. Some other ideas, fetticini carbonara minus the ham, well pretty much anything itallian can be made without meat, spice is the key. What time is this meal, I mean for breakfast there are tons of ideas and lunch the same, sometimes the best meal is the simplest, grilled cheese and soup, etc. If you need ALOT of great ideas try www.allrecipes.com anything and everything is there with ratings from folks who have tried the recipies.
Tofu is great. I still eat seafood but stopped eating land meat about a year ago and found out that tofu soaks up every seasoning you put on it. I don't have any recipes but I suggest you cut up some tofu, toss a bunch of veggies together and vegetable/olive oil, soysauce, sugar, garlic, salt & pepper, you can even put cornstarch in it to thicken the sauce up a bit. I like adding lime juice to things at the end. I'm always testing loads of veggies and all sorts of spices to come up with new tasty dishes. The easiest route would be to buy chicken, and steak seasoning and use it on non-meat foods. I do it all the time. And there's a good Korean noodle dish called Jap Chae that many vegeatrians like: 1/2 pound Asian vermicelli noodles (look for sweet potato noodles if you can)
2 tablespoons sesame oil
1 onion, julienned
1 carrot, julienned
1 red bell pepper, julienned
3 scallions, cut into 1-inch lengths
1/2 cup dried wood ear mushrooms
2 cloves minced garlic
1 teaspoon sugar
Salt and freshly ground black pepper
1/2 pound spinach
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds--------Okay, put the noodles into a pot of boiling water until it looks like it's cooked, and then rinse in cold water. Take a large pan and add 2 tablespoons sesame oil, add the onion, carrot, red bell pepper, scallions, mushrooms, garlic, sugar, salt and pepper. Let cook for a few minutes, stirring, until the vegetables are cooked but still a little crisp. Transfer the vegetables to a bowl. To the pan add 1 more tablespoon sesame oil. Add the noodles, spinach, salt and pepper. Let cook for 1 to 2 minutes, stirring. Add to the vegetables with 1 tablespoon soy sauce and 1 tablespoon toasted sesame seeds and combine. I got this recipe from the food network but basically, season to your liking. Add more sesame oil and sugar if you want. AND, it tastes so much better if you cover it with saran wrap and microwave it until it shrivels and becomes golden:) Yummo.