What are some quick and easy vegetarian meals?!
What are some quick and easy vegetarian meals?
for breakfast, lunch, and dinner.
please and thank yous!
Answers:
Breakfast Recipes
Quick Vegan Buscuits
INGREDIENTS:
2 cups flour
1 tbsp baking powder
1/2 tsp salt
4 tbsp margarine
3/4 cup soy milk
PREPARATION:
Pre-heat the oven to 450 degrees.
Put all the dry ingredients into a bowl. Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles. Add the soy milk and stir until the particles cling together.
Turn out onto a floured bread board or countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky.
With a rolling pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (a drinking glass works well), place on an ungreased cookie sheet and bake for 12 to 15 minutes. Serve hot.
Burrito Recipe
INGREDIENTS:
2 potatoes, chopped
1/2 onion, diced
2 cloves garlic, minced
2 tbsp olive oil
1 cup vegetarian beef substitue (try Soyrizo)
salt and pepper to taste
grated cheese (optional)
flour tortillas, warmed
PREPARATION:
Sautee the potatoes, onions and garlic in the oil over medium heat until potatoes are almost soft. Add the beef substitute, salt and pepper and continue cooking until potatoes are tender and the beef substitute is heated through. Place about 1/3 cup of the potato and mock meat mixture on a warmed flour tortilla. Top with cheese if desired and wrap up. Serve with sour cream.
Blueberry Pancake Recipe
INGREDIENTS:
2 cups flour
3 tbsp sugar
3 tbsp baking powder
1 tsp salt
3 tbsp oil
2 cups soymilk
1/2 cup fresh or frozen blueberries
PREPARATION:
Mix together the flour, sugar, baking powder and salt in a large bowl. Add the soymilk and oil and mix until well combined, then add in the blueberries and stir.
Drop spoonfuls of batter ontoa hot greased griddle and cook approximately 3 minutes on each side.
Tofu Scramble
INGREDIENTS:
1/2 yellow onion, diced
1/2 green bell pepper, diced
1 block tofu, drained and pressed
2 tbsp oil or margarine
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried parsley
1 tbsp soy sauce
2 tbsp nutritional yeast
1/2 tsp turmeric (optional)
PREPARATION:
Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.
Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed. Serve.
Snack/Lunch
Spicy Vegetarian Black Bean Burger
INGREDIENTS:
1 15 ounce can black beans
1/2 onion, diced
1/2 red or yellow bell pepper, diced
1/4 tsp cayenne pepper
1 Ener-G egg replacer
1 cup bread crumbs
oil for frying (optional)
PREPARATION:
Mash the beans in a large bowl and add remaining ingredients, mixing until well combined.
Form into patties and lightly fry in oil. Or, fire up the grill and barbecue your black bean veggie burgers over a medium heat.
Easy Artichoke and Tofu Pasta Recipe
INGREDIENTS:
1/2 pound pasta
1/2 onion, diced
3 cloves garlic, minced
2 tbsp olive oil
1/2 pound firm or extra firm tofu, diced
1 14 ounce can artichoke hearts
1 12 ounce can diced tomatoes
1 8 ounce can tomato sauce
PREPARATION:
Cook the pasta according to the package directions.
In a large skillet, sautee the onion and garlic in olive oil for a few minutes. Add the tofu and cook, stirring, for a few more minutes.
Reduce heat to medium low and add remaining ingredients, stirring to combine.Allow to cook just until heated through. Toss with the pasta and serve hot.
Quick and Easy Vegetarian Pizza Lasagna
INGREDIENTS:
2 boxes Nature's Burger veggie burger mix (about 2 1/2 cups)
2 boxes lasagna noodles
2 cans cheese soup
4 jars pizza sauce
grated parmesan cheese
PREPARATION:
Prepare Nature's Burger mix according to box directions.
Cook lasagna noodles until done.
In a lasagna or loaf pan, alrernate layers of Nature's Burger, pizza sauce, cheese soup and cooked noodles. End with a small layer of noodles.
Bake for 20-30 minutes at 450 degrees.
Sprinkle with grated cheese.
Vegetarian Pasta Puttanesca
INGREDIENTS:
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp chopped fresh basil
2 tbsp capers
1/4 cup sliced kalamata olives
1/2 tsp red pepper flakes, or to taste
dash salt and pepper, to taste
1 tbsp olive brine
1 14 ounce can crushed tomatoes
pasta
PREPARATION:
Sautee the garlic in olive oil for a minute or two. Add the basil, capers, olives and red pepper flakes, and cook for another two minutes. Reduce heat to low, and add the brine and tomatoes. Cover and simmer for at least fifteen minutes.Serve hot over cooked pasta.
Sweet Mexican Tortilla Chips
INGREDIENTS:
4 flour tortillas
2 tbsp margarine, melted
1 tbsp cinnamon
1 tbsp sugar
PREPARATION:
Slice the flour tortillas like a pizza into 6 slices. Drizzle with melted margarine and then sprinkle with cinnamon and sugar.
Bake at 350 degrees for about ten minutes, or until desired crispiness is reached.
Cheese and Bell Pepper Quesadillas
INGREDIENTS:
1 tbsp olive or vegetable oil
1 green bell pepper, sliced into thin strips
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1/2 tsp cumin
dash salt and pepper, to taste
1/2 tsp lime juice
2 1/2 cups cheese, grated
8 tortillas
salsa (optional)
PREPARATION:
Cook the pepper in oil over medium heat in a large skillet. Add cumin, salt and pepper and lime juice and cook until peppers are just soft, about 5 minutes.
Place 4 flour tortillas flat on a baking pan.
Place a large spoonful or a thin layer of peppers on a flour tortilla. Add a thick layer of cheese and cover with another flour tortilla.
Bake at 375 degrees for about ten minutes, or until cheese has melted. Slice into fourths or 6 pie pieces, like a pizza. Top with salsa if desired.
Dinner Recipes
Vegan Spanish Paella Recipe
INGREDIENTS:
1 cup white rice
2 cups boiling water
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tomato, diced
2 cups vegetable broth
1 tsp salt
1 tbsp paprika
1 tsp turmeric
1 cup peas
1 cup artichoke hearts, drained and quartered
PREPARATION:
Mix the rice and boiling water and let stand for 20 minutes, then pour off the water.
In the meantime, heat the oil in a large frying pan over medium heat and sautee the onion and garlic until the onion is transparent, about 5 minutes.
Add the peppers and tomato and continue to sautee over medium heat for three minutes.
Add the rice and broth. Bring to a boil, then reduce the heat to a simmer. Add the salt, paprika and turmeric. Cover and simmer until the rice is tender, about 20 minutes.
Add the peas and artichoke hearts and cook about one minute longer.
Spicy Red Pepper Risotto Recipe
INGREDIENTS:
1 onion, diced
3 green onions (scallions), sliced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp olive oil
1 1/3 cups arborio rice
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes
2 1/2 cups vegetable broth
2/3 cup white wine
salt and pepper, to taste
PREPARATION:
Sautee the onion, green onions, bell pepper and garlic in olive oil until soft, about 3 to 5 minutes. Add rice and cook for one more minute.
Add red pepper and cayenne. Begin to add vegetable broth, 1/2 cup at a time.
Stir, and wait until most of the liquid has been absorbed before adding more. Continue adding vegetable broth, and then the white wine 1/2 cup at a time.
Season with salt and pepper. Sprinkle with Parmesan cheese or a vegan cheese if desired.