Garlic free vegetarian recipes?!

I have a few :) They add garlic because it's flavorful and yummy.

Portabello Philly Cheese Steaks. (really good!)
http://www.eatingwell.com/recipes/portob…

Sweet and Summery Spinach Salad
http://vegweb.com/index.php?PHPSESSID=8b…

Squash Casserole
http://allrecipes.com/Recipe/Moms-Squash…

Baked mac & cheese (yum!)
http://www.eatingwell.com/recipes/baked_…

Green Pizza
http://www.eatingwell.com/recipes/arugul…

Creamy Spinach Stuffed Portabellos
http://www.delish.com/recipefinder/cream…

Hot Chile Grilled Cheese (yum!)
http://www.eatingwell.com/recipes/hot_ch…

Vegetable Soup (yum!)
http://www.marthastewart.com/recipe/big-…

BRIANNE'S BLACK BEAN BURGERS

Ingredients

1 [15 ounce] can Busch’s Black Beans, drained, but not rinsed

? cup brown rice, cooked
...
1 egg, beaten

? cup bread crumbs

? cup shredded cheddar cheese

? cup vegetable oil

A little onion, chopped

A little jalapeno pepper, chopped

Salt, and Pepper, to taste

Directions

1. Preheat Oven to 350 degrees

2. In a medium bowl, mash beans with potato masher [or fork, if unavailable].

3. Mix in all other ingredients [in no specific order].

4. Scoop out some of the mixture and form it into a ball.

5. Place on ungreased cookie sheet, flatten with palm.

6. Bake 20 minutes each side.

7. Cool 5 minutes.

Veggie for a year now[; It's easy and the food's great! By the way, this recipe is my very own. Enjoy![:

try looking for swaminarayan recipes. they don't eat garlic or onions in their food, and its vegetarian! :)

Hi Doc...
Try this one: Vegetarian Casserole
This savory shepherd's pie doesn't have to be difficult to make. Use leftover mashed potatoes or substitute instant mashed potatoes instead of starting from scratch. Carrots, onions, beans, and garlic make up the bottom layer that is seasoned with herbs. The flavor is rich and creamy; you will never know that this is a vegetarian version.
Vegetarian Shepard's Pie
ingredients
* 3 small potatoes (3/4 pound)
* 1/2 teaspoon dried basil, crushed
* 2 tablespoons margarine or butter: Optional (if vegan, use substitute veg. oil)
* 1/4 teaspoon salt
* 2 to 4 tablespoons milk: Optional
* 1 medium onion, chopped (1/2 cup)
* 1 medium carrot, sliced (1/2 cup)
* 1 tablespoon cooking oil
* 1 15-ounce can kidney beans, rinsed and drained
* 1 14-1/2-ounce can whole tomatoes, drained and cut up
* 1 10-ounce package frozen whole kernel corn or mixed vegetables
* 1 8-ounce can tomato sauce
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon sugar
* 1 cup shredded cheddar cheese (4 ounces) Optional!
* Paprika (optional)

directions

1. Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.
2. For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.
3. Transfer vegetable mixture to an 8x8x2-inch square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes or until heated through and cheese begins to brown. Makes 4 servings. Prep time: 25 minutes.
Best2u
:))

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