Does anyone know a good, simple vegetarian meal i can make for two people? pleaaaaaaase answer?!

Vegetable curry - very easy and you have everything you need pretty well. Sweat chopped onion in some oil, add the spices and fry for a minute or two, add the other chopped veg, tinned tomatoes and then simmer until everything is cooked. Serve over the rice. To add some protein you could serve it with a quartered hard boiled egg on the top.

Sticky rice with herbed vegetables. If you have curry spices, you can make vegetable pakora.

Cook vegetables, like broccoli onion, pea, potato, and mix with good spices for curry ( ginger, chili, cumin, coriander, fenugreek turmeric etc.
Cut the cooked veg into dices and form patties with them, Add a beaten egg and then dip the patties in seasoned flour- add chili and the mixed curry spieces into the flour.
Gently fry the pakora til crisp, and serve with rice and a dipping suace- a coconut chutney, or mango chutney.

Or you could make a rice pulau= cook the rice, and add sauteed onion, carrot, whatever other veg is. Add cheese and butter to the cooked rice and then bake the whole thing til it's crispy.

Look up recipes for vegetable stir fry. It's really simple and nearly everyone likes it, even if they're not a vegetarian! And it's really cheap too. you can cook it with noodles or rice as the accompaniment. Good luck :)

The best! It is called Pesto Pasta. It has a nice flavour and everybody likes it.
1. 1cup Basil
2. 1/3 cup pine nuts can sub for pecons
3. 1 cup olive oil
4. 1 tablespoon water
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sure you can go on the internet and type vegetarian meals and click the first link you find, great chinease food recipe with eggs cheese butter milk rice herbs carrots onion and soys and last but not least teriaki sause

you could make omelets

This is a delicious, simple recipe, and you will just FOUNDER on it. Basically, it's just beans and greens, and the ingreditents will cost about $5, depending on the cost of escarole where you live. For 2 people, you can halve the recipe, but if you do halve the recipe, do not halve the oil.

Ingredients
1 very large or 2 smaller heads escarole
2 cans cannelini beans (white kidney beans)
3 tablespoons extra virgin olive oil
1/4 tsp red pepper flakes (optional_
Salt & pepper to taste
4 large cloves garlic, 2 crushed, 2 minced
Grated cheese (pecorino romano is ideal, but just a bit of grated cheese)

FOR THE BEANS: Open both cans of beans. Top a skillet large enough to accommodate the beans when they bubble, add a tablespoon of the olive oil. Crush two large larlic cloves into the oil, and turn the heat on the medium high, and sautee the garlic until it is slightly golden but not burned. Empty the beans into the skillet, turn the heat down to medium, and mash the beans. The point is for the beans to become creamy and thick, more like a sauce than like beans. So mash and heat, and once the beans are mashed creamy and heated through, turn the heat down to low and let them evaporate a little liquid, but don't let them dry. If they become too thick add a little whit wine, water, or dry sherry. When the flavors have blended, and the beans are cream--the consistency of thick split pea soup--turn the fire off under them. While this is simmering,
PREP THE ESCAROLE: Break each frond off the escarole and be sure it is clean, but do not leave it sopping wet. Break off any really stalky bases, and tear it into salad-sized pieces. Into the bowl of a wok, add 2 tablespoons of oil. Heat the wok until the oil is quite hot (but not smoking) and add the two minced garlic cloves. Stir-fry them for maybe 30 seconds, until they are softened but not burnt, then add all the escarole. You will have a huge mound of escarole, but it will cook down. Stir-fry the escarole until it turns emerald green and crunchy-soft. Add the crushed red pepper flakes and stir fry for a moment more until well blended.

Turn off the heat under the escarole. Grate some salt and pepper over the escarole to taste and toss lightly. Turn the escarole into a large serving dish. Pour the beans on top of the escarole and toss and blend lightly with tongs. Top with a sprinkling of grated cheese.

Serve with sliced tomatoes and a crusty baguette.