Share your favorite vegetarian recipes?!

Share your favorite vegetarian recipes?

I am needing some inspiration - I have been stuck in a bit of a rut with the veggie thing lately, and need a little 'oomph'.

I cook often and well, so bring it on! Creative/challenging is a good thing!

20 hours ago
Yum! These all sound great!

VEGETARIAN CHIMI CHANGAS

2 cloves garlic, chopped
10 medium mushrooms, sliced
1 large green pepper, sliced
1 medium-large onion, sliced
1 15 oz can black beans
1/2 cooked white or brown rice
1 cup mozzarella cheese, shredded
10" tortillas
cooking oil
garlic powder
black pepper
crushed red pepper
onion salt

In a frying pan saute garlic cloves, mushrooms, green peppers, onions until soft but still slightly crisp. In a bowl mix cooked rice, black beans together. In another pan heat about 1/2" inch of cooking oil. Warm the 10" tortillas in the microwave until soft. Place a 1-2 large spoonfuls of rice and beans, top with a large spoon of vegetables, and sprinkle with mozarella cheese. Season to taste with garlic powder, onion salt, crushed red pepper, and black pepper. Fold in the edges tightly, and place folded edges down in hot oil. Brown each side until golden brown. serve on a bed of lettuce and tomatoes topped with guacamole, sour cream and salsa. Very tasty!!

or

VEGETARIAN SPRING ROLLS

20 sheets spring roll wrappers
2 carrots
1 white cabbage
1 cup dry flavoured soy mince
300 g beansprouts
salt pepper
oil for frying
for dip:
soy sauce
white vinegar

Shred carrots and cabbage. Add beansprouts. Soak soy in a little bit of water untill damp. Add soy to mixture; salt and pepper to taste.
Wrap into spring roll sheets and then fry in oil.

Delicious with a soy sauce and white vinegar dip.


or

VEGETARIAN CHILI

1 tbsp. olive oil
1 onion, peeled and chopped
1 red pepper, deseeded and chopped
1-2 garlic cloves, crushed
14 oz. can tomatoes
1 c. dried red kidney beans, soaked, cooked and drained or 2 (15 oz.) cans red kidney beans
1/2 c. dried whole green lentils, simmered in plenty of water for 40-45 minutes until tender
1 tsp. mild paprika
1-2 tbsp. chili powder
Salt and freshly green pepper
A little salt

Heat oil in large saucepan and saute the onion and pepper for 10 minutes. Add the garlic and cook for 1-2 minutes, then add tomatoes. Drain the beans and lentils, reserving liquid. Add broth to the tomato mixture, along with the paprika and chili powder. Simmer for 15 minutes, adding the bean water for consistency. Season, add sugar, garnish and serve.
Serves 4.

or

VEGETABLE STEW (VEGETARIAN)

4 tbsp. olive oil
4 clove garlic, minced
2 onions, sliced
4 carrots, peeled and cut into 1 inch pieces
2 stalks celery, cut into 1/2 inch pieces
2 c. fresh peas
1 (18 oz.) can stewed tomatoes
2 lg. potatoes, peeled and cut into 1 1/2 inch pieces
1 (28 oz.) can crushed tomatoes
1 tsp. oregano
8 leaves fresh basil, coarsely chopped
10-12 mushrooms, quartered

In large pan heat oil, add garlic and onions. Saute for a few minutes, then add carrots, potatoes, celery, and peas. Add both kinds of tomatoes, oregano and basil. Simmer for 40 minutes until carrots are just tender. Add mushrooms. Cook 2-3 minutes more.

or

VEGETARIAN EGGPLANT

3 med. eggplant
8 oz. mushrooms, chopped
2 cloves garlic, minced
1 c. chopped onion
Salt and pepper to taste
3 tbsp. butter
1 1/2 c. cottage cheese
1 c. cooked brown sugar
1 c. grated Cheddar cheese
1/2 tsp. thyme
Several drops of Tabasco sauce
1/4 c. toasted sunflower seed
Paprika to taste
1/4 c. chopped fresh parsley

Preheat oven to 350 degrees. Slice eggplant lengthwise. Scoop out centers, leaving 1/4 inch shells. Reserve and chop centers. Saute reserved eggplant with mushrooms, garlic, onion, salt and pepper in butter until onion is tender. Stir in next 6 ingredients. Stuff eggplant shells with mixture; sprinkle with paprika and parsley. Arrange in buttered baking dish. Bake for 40 minutes. Yield: 6 servings.

ENJOY