What's the one vegetarian dish you make all the time?!

Question: What's the one vegetarian dish you make all the time?
I need some new ideas. BTW, I've never tried tempeh, what's it like?


1. Plantain turnovers with rice, beans, and avacados.
Buy a pack of pastry dough shells and a yellow plantain(make sure it's ripe).
Slice the plantain and fry them until golden brown on both sides. Place plantains on paper towel, to remove excess oil, place plantains in pastry dough shells and fry until the pastry shells are brown on both sides.
For side dishes, cook some Zatarian's red beans and rice or black beans and rice and add a slice of avacado.

2. Mangu with fried Yves Vegan Ham Slices
Buy a green plantain. Slice and boil the plantain in a pot until it looks tender and the color is slightly changed. Drain out most of the water but leave a small amount in the pot.
Mash the plantains with a fork, and mix with the small amount of water in the pot.
Fry Yves Vegan Ham or Salami slices in corn oil or olive oil and add some chopped onions.
Put deli slices and onions over mashed plantains and enjoy.

3. BBQ Seitan with yams and corn.
Buy a pack of Seitan(wheat gluten). Pat the seitan with a towel to get out excess water. Cut seitan into small pieces and fry until brown on both sides.
In a separate pot, add 1/4 cup water, 4 tablespoons of BBQ sauce, 2 tables spoons of ketchup, 1 teaspoon of mustard, and 4 tablespoons of brown sugar. Keep stirring until sauce is thick. If the sauce is not thick, add some more BBQ sauce and brown sugar. Add seitan to sauce, reduce heat to low, cover the pot and let the seitan simmer for 3-5 minutes, while stirring occasionally.
As side dishes, add some Jolly the Green Giant "Mexicorn" and a baked or canned sweet potato and enjoy.

Spinach rice casserole

For the rice
1 ? tablespoons vegetable oil
1 tablespoon kosher salt or house seasoning
1 teaspoon freshly grated nutmeg
up to 1 teaspoon ground cayenne
up to 2 teaspoons Freshly ground black pepper
2 cups white rice
4 cups fresh cold water

For the veg:
1 tablespoon vegetable oil
2 cups diced Vidalia onion
2 teaspoons kosher salt or house seasoning
18 ounces fresh baby spinach leaves
5 to 7 roasted garlic cloves, chopped
1 tablespoon Dijon mustard

For the custard
1 cup Half & Half or whole milk
3 large eggs, at room temperature

8 ounces Pepper-jack cheese, shredded

Heat oven to 375 and grease a 9 x 13 casserole.

Heat a 4 to 5 quart saucepan over high heat for 2 minutes. Add the oil and heat for 1 full minute. Add the salt, then the nutmeg, then the cayenne. Toast the seasonings for 1 minute. Add the rice and toast, coating with the oil and the seasonings, stirring frequently for 2 minutes. Carefully pour in the water and stir. Put a square of foil on the saucepan and then a tight-fitting lid. Bring the rice mixture to the boil, reduce heat to simmer and set a timer for 15 minutes. After 15 minutes, remove the saucepan from the burner and set aside.

Meanwhile, heat a large sauté pan over high heat for 2 minutes. Add the oil and heat for 1 full minute. Add the diced onion stir to coat with the oil. Continue to cook for 2 to 3 minutes, stirring frequently then add the salt and cook an additional 2 to 3 minutes. Mound in the spinach, sprinkle lightly with salt and clamp on a lid and cook until the spinach begins to wilt. Remove the lid and stir to further reduce the spinach. Add the chopped garlic and the mustard and stir to fully incorporate.

Take the lid off the rice and fluff with a fork. Spoon the rice into the sauté pan with the onion/spinach mixture and stir to combine. Whisk the eggs into the milk and pour into the onion/spinach/rice mix and then add the cheese, mix everything together thoroughly.

Spoon the mixture into the prepared casserole and sprinkle the top with paprika. Place the dish into the hot oven and bake for 30 to 40 minutes until golden and puffed. Remove from oven and allow to rest for 7 to 10 minutes before serving.

Try these
1. Salads
2. Heat 1 table spoon cooling oil, add cut ginger until brown, add cabbage (cut) and mix vegetables(what ever you like), mix well, add soya (like chinese - liquid) to taste.
3. Take white bread, apply butter and sos of your choice, place on it boiled patato (cut in to slices), tamato (cut in to slices), thin sclices of coccumber, places butterd+sos bread on top and eat like sandwith.
4. Heat oil, add onion and fry until brown, add terminic powder, salt and tamato (cut) and now add patato (cut) and thing you like (peas, Coliflower, Freanch beans others...).

baked tofu baked tofu baked tofu baked tofu.
I get this stuff
http://www.afctradingwholesale.com/en/Ba… ( you can get other brands, in any good Thai, chinese or Korean store)
and eat it plaint from the packet or with curry sauce. It's hardly a dish I make myself....BUT it's the best tofu I ever had. I also get fresh tofu- dry, bready, moist like fresh bread, from the same places.
It isn't that nasty white sloppy stuff in tubs in the American supermarket- it's good fresh and meaty...

A dish I make a lot is this magic salad:
fresh asian papaya, fresh green peas, shrredded onion, cilantro, sliced tomato, curry paste dressing, salt, pepper, lime ( important on the papaya).
You may think it's just a salad, it's a magic taste. Raw, so fresh, it changed my life in many ways.

Soaked lentils and brazil nuts chana dal- soak lentils for 4 days ( you can certainly cook them if you don't want raw) and drain- add some freshly cooked fava beans, earth balance or butter, and soysauce.
Add roasted ( roast in oil, salt, pepper and lemon in the oven for an hour til crunchy) chickpeas and fava beans.
Add diced peeled cucumber, chopped cilantro, curry spices, salt, pepper and sweet corn, some fresh green peas ( not canned) and mix all together. You have an amazing chana sambal, like an Indian street food. It's crispy, crunchy soft and melting all at once, and the curry is amazing.

stuffed portabello caps. Stuff them with whatever shredded veggies you have on hand, then drizzle some balsamic vinegar over. Put them in the oven, pull them out, put a little goat cheese on top then broil for a few minutes.

Mexican Lasagna
Four cheese ravioli
Dumpling soup (just like chicken and dumblings without the chicken)

Our family favorites are greek salad, hummus and toasted garlic and lemon pita wedges, fried zuccini, fried green tomatos and meatless chilli.

Lentil shepherds pie,make as usual but replace the meat with lentils..

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