what are some good vegetarian recipes?!

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baked potato with green peas, swetcorn and butter and grated cheese.

Pasta with pesto.

Brown rice with chickpeas, diced onion, corn, raisins and apples.

Omelette slivered into strips- add to boiled chinese style ( thick ) noodles, with peanuts, bean sprouts and soysauce- drip sesame oil in the noodles after theyve drained- this one is fantastic.
( boil the noodles, and make a two eggs omelette, then cut it into strips, then drain the noodles, add corn, onion peanuts and the omelette on top and douse with SS)

PIta bread spread with hummous, cream cheese and roasted vegetables - roast peppers and zucchini in the oven for 40 minutes til the go blackened and crispy.....mmmmm
Toast the pita when it's stuffed to make it crispy.

Baked mushroom and lentil, brazil nut casserole with cheese.
Boil the lentils ( 45 minutes), drain and add a little oil.
Mix brazil nuts, sauteed mushrooms, some diced sauteed onions with the lentils and pour into a baking dish- cover with grated cheese and bake 20 minutes til bubbling.

This meatless version of a rustic Proven?al stew is sensual and satisfying. A fresh, crusty French baguette is perfect for soaking up its delicious broth. A bountiful tossed salad makes it a complete meal.

Proven?al Bean Pot
Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 to 4 cloves garlic, minced
2 cups water
2 medium carrots, peeled and sliced
4 celery stalks, diced
1/2 cup dry red wine
4 cups cooked navy beans (about 1 2/3 cups raw) or two 16-ounce cans, drained and rinsed
One 16-ounce can salt-free diced tomatoes, undrained
1/2 teaspoon dried thyme
1/2 teaspoon minced fresh rosemary, or more to taste (or use 1/4 to 1/2 teaspoon dried rosemary, to taste)
Salt and freshly ground pepper to taste
1/2 cup chopped fresh parsley

Method

Heat the oil in a soup pot. Add the onion and saute until translucent. Add the garlic and sauté over medium heat until both are golden.

Add the water, carrots, celery, and wine. Bring to a simmer, then cover and simmer gently for 10 minutes.

Stir in the beans, tomatoes, thyme, and rosemary. Bring to a simmer and cook over medium heat, covered, for 15 to 20 minutes. If needed, add a small amount of water, but the consistency should neither be too thick nor too soupy.

Stir in half of the parsley. Season with salt and pepper and serve. Sprinkle the remaining parsley atop each serving.

Makes 6 servings

http://www.not-just-recipes.com/Provenca…

If you're looking for something quick and practical, I'd say pasta with cream and mushroom or a portuguese dish called "feijoada", but without meat. I'm not a vegetarian but I always eat feijoada like that :D

Here are tons of vegetarian recipes you can choose from: http://www.foodista.com/search?query=veg…

spaghetti bolognase but instead of using mince meat use quorn meat this is a subsitute mince but for vegitarians and its made out of soya hope i helped

Wild mushroom risotto.

Potato nd maggi snacks...

try these
http://vegweb.com/index.php?action=recip…

Pasta with plain sauce- mmmmm!

a nice juicy fillet stake, hmmmm cow