Recipes - Main Dishes And Entrees - Vegetarian/vegan

kittymomma1122

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My daughter is vegetarian. Most of my recipes are foods we normally eat, but add vegetables and modify for her diet. She has really only eatten meat for 7 years of her life.
 

mservant

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I'm not vegetarian at the moment but have been for a large % of my life.  I'd like to be currently but as I rely heavily on damaged free food  and staff discount I get from work I take what I can get.    I much prefer, and feel more confident, cooking vegetarian food and have stacks of self made up recipes as well as ones I've picked up over the years.  I also bought my first recipe book in many years a matter of weeks ago because it really inspired me when I looked through it:  it is a vegan recipe book and has piles of great looking recipes using tofu which is something I like but have never known many ways to cook with it.   I usually end up stir frying in a kind of Chinese type way but am looking forward to some experimenting with burgers, salads etc.  Oh, it also has recipes for making nut and bean milks.   The other vegetarian recipes I have are all more bean / pulse / nut or cheese based.

I'll have to go dig out a few recipes and bring them here.   One of my favourites is a recipe I made up when I was at college in the 1980s and is very cheep and easy.  It uses tinned tomatoes, onion, spinach, and seasoning, and can be served in loads of different ways.
 

crazy4strays

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I like to marinate the tofu pieces in soy sauce and bake them in the oven, until they have a chewy texture. Then I stir fry them with vegetables and serve over rice or quinoa.
 

elliot

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I've been plant based since for almost two years. I am currently temporarily vegetarian for personal reasons, but I really hope that I can switch back to vegan soon! http://vegan-yums.com is a GREAT place to find vegan recipes, and I think I'll be back with some vegetarian and vegan recipes in a bit!
 

rubysmama

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I've been vegetarian for just over 7 years.   I eat lots of beans and rice, homemade veggie burgers, soups and pasta.   I Google for new recipes all the time, then modify them to my own taste preferences.

Here are a few recipes I've found, all using black beans, which I love.

http://allrecipes.com/recipe/85452/...ch result&referringContentType=search results

http://allrecipes.com/recipe/220661...ch result&referringContentType=search results

http://allrecipes.com/recipe/15559/...ch result&referringContentType=search results

http://allrecipes.com/recipe/161701...ch result&referringContentType=search results

Here's a yummy substitute for tuna sandwich:

http://allrecipes.com/recipe/16715/...ch result&referringContentType=search results

I've got tons of other recipes, just need to find them.
 

betsygee

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Here's a lentil loaf recipe I make all the time.  I have no idea where I got it--this is a photo of the beat up old recipe card I have.  
 

dc1346

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Here is a recipe for a vegan friendly fruit gelatin that tastes just like Jell-o but has no animal based ingredients.

I am BTW not a vegan. I WAS on a vegan diet for two years. A lactose-vegetarian friend had called me in tears because her doctor told her that she had high cholesterol. She needed to get her cholesterol down and had been told to stop eating so many dairy products. Sadly, some of the cheese she was eating had a higher fat content than skinless chicken breast. Since she knew I was a chef, she asked me for help. The problem was, I wasn't a vegan chef .... but I became one.

Since it didn't make sense for me to create and test recipes that I wasn't going to eat and since she lived too far away to deliver meals, my gift to her over the coming days and weeks and months and years was to create vegan versions of popular comfort foods ... like the one pictured below, a fruit gelatin. In time, I realized I had enough recipes to publish a cookbook and I eventually published 6 of them.



Fruit Flavored Gelatin

Ingredients::

.11 oz packet of strawberry Crystal light + 2 cups water

added fructose or organic sugar to taste

2 tsp. of agar-agar*

8 oz. (or more) of freshly diced fruit **

* agar-agar is a type of dried seaweed that has natural gelling properties.

** I used diced peaches for the product pictured above.

Tools Needed:

Measuring cup Measuring spoons Food scale

Spatula Sauce pan Loaf pan

Chef’s knife Cutting board

Procedure:

Pour the juice into a sauce pan. Add fructose and 2 tsp. of agar-agar.

Allow the agar-agar to soak for 15 minutes.

Bring the juice mixture to a boil over high heat. Turn the heat off.

Line a loaf pan with the fruit.

Pour the hot juice mixture over the fruit.

Refrigerate the loaf pan. Do not cover the pan with plastic wrap until the heat has dropped to 40° F otherwise you could encourage the growth of bacteria by trapping the heat.

Variations: Produce your own unique creations by switching out the pineapple juice and fruit with your choice of a liquid and other fillings. Add in 2 oz. of fructose and 2 tsp. of agar-agar. For example:

Kiwi-Berry Gelatin: Use 2 cups of berry juice with 8 oz. of mixed berries and 8 oz. of sliced kiwis.

Coconut-Banana Gelatin: Use 2 cups of coconut milk with 4 oz. shredded coconut and 14 oz. of sliced banana. Be aware that the shredded coconut will float.

Pictured below is another gelatin product in which I went "all out" with fruit. You may of course add significantly more than the 8 oz. in the recipe. You may actually loosely layer the fruit prior to adding the gelatin mixture. The product featured below included bananas, grapes, rehydrated raisins (which I boiled until tender and drained), pineapple, and pears.



I made this product using pineapple juice instead of grape juice. The fruit for this product included grapes and bananas.


If you can make your own fruit gelatin, you can also make a gelatin salad by pulsing gelatin salad with a whipped topping. For those of you who are vegan, I have included a tofu based whipped cream recipe below. It tastes just like Cool Whip.


Vegan Cool Whip


Whipped Cream

Yield: 19 oz.

Ingredients:

8 oz. soy milk

4 oz. fructose

1 tsp. vanilla

6 oz. silky tofu

2 ½ Tbsp. vegan butter

1 Tbsp. agar

Variation: To make coffee cream, add ½ tsp of instant coffee to the soy milk when adding the fructose, vanilla, and vegan butter.

Tools Needed:

Mixing bowl and whisk or mixer with a whisk attachment

Measuring cup

Measuring spoons

Small sauce pan

Spatula

Rectangular food storage container - 1 ½ pint capacity *

* To avoid problems with heat related biological contamination, always pour warm or hot products into shallow food containers to facilitate cooling them. Refrigerate these hot products without covering them to avoid trapping heat. Food products may be covered after they’ve been chilled to at least 40°F.

Procedure:

Pour the soy milk into a small sauce pan. Stir in the agar powder. Give the agar 15 minutes to soak.

Add the fructose, vanilla, and vegan butter.

Bring the soy milk mixture to a boil.

Turn the heat off. Stir the milk to help dissolve the agar.

Pour the milk into the food processor. Add the tofu.

Puree the mixture.

Pour the cream mixture into a food storage container.

Refrigerate the cream and the agar to gel. This will occur after the product has cooled.

Before using the cream, run it through a food processor. It may now be spooned or piped through a pastry bag.
 
Last edited by a moderator:

nansiludie

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That jello actually looks quite good. Very kind of you to share these recipes with those that are Vegan/Vegetarian. I am not but now I might just try this recipe, if only I can find the agar. Do you suppose Pectin might work?
 

dc1346

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That jello actually looks quite good. Very kind of you to share these recipes with those that are Vegan/Vegetarian. I am not but now I might just try this recipe, if only I can find the agar. Do you suppose Pectin might work?
No ... pectin is used for the production of jam.

You might find agar-agar through a local health food store. You could also buy it online through a company like Amazon.

If you're not vegan, you could use unflavored gelatin. Read the directions on the packet to see how much liquid you need. This recipe was developed for agar-agar and not for gelatin.
 

nansiludie

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No ... pectin is used for the production of jam.

You might find agar-agar through a local health food store. You could also buy it online through a company like Amazon.

If you're not vegan, you could use unflavored gelatin. Read the directions on the packet to see how much liquid you need. This recipe was developed for agar-agar and not for gelatin.
Okay, thank you.
 

betsygee

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LTS3

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Copy and pasted from This Creamy One-Pot Pasta Is Packed with Protein

Creamy One-Pot Butternut Squash Pasta with White Beans and Kale

Serves 6
Prep time: 15 minutes
Cooking time: 8 minutes to 13 minutes

Ingredients
  • 1 1/2 cups loosely packed fresh basil leaves (about 1 ounce), divided
  • 1 small lemon
  • 1/2 cup roasted pumpkin seeds (salted or unsalted is fine)
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon red pepper flakes
  • 6 cloves garlic
  • 1 (15-ounce) can cannellini beans
  • 12 ounces dried linguine
  • 1 cup canned butternut squash purée (can sub sweet potato or pumpkin purée)
  • 2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 4 1/2 cups water
  • 1/2 to 1 cup full-fat plain Greek yogurt
  • 3 cups loosely-packed baby kale (3 ounces, can sub baby spinach or a baby kale mix)
  • 1 ounce Parmesan cheese, shaved with a Y-peeler (about 1/4 cup)

Instructions
  1. Finely chop 1/2 cup loosely packed basil leaves and finely grate the zest of 1/2 small lemon. Transfer both to a small bowl. Add 1/2 cup roasted pumpkin seeds, 1 tablespoon of the olive oil, and 1/4 teaspoon red pepper flakes, season with salt as needed (this amount will vary depending on if your roasted pepitas were salted), and stir to combine; set aside. Halve the lemon and set aside.
  2. Thinly slice 6 garlic cloves and add to a large straight-sided skillet (we like this one) or Dutch oven. Drain and rinse 1 can cannellini beans. Add 1/2 the beans, the remaining 2 tablespoons olive oil, 12 ounces linguine, 1 cup canned butternut squash purée, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
  3. Add 4 1/2 cups water and bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. In the last two minutes of cooking, add 3 cups baby kale.
  4. Remove from the heat. Stir in 1/2 cup of the plain Greek yogurt, the remaining beans, the juice from 1/2 the lemon, and the remaining 1 cup basil leaves (tear them as you add them). Toss with tongs, and taste, adding more lemon juice and salt as needed. If you prefer a creamier pasta, add the remaining 1/2 cup yogurt. Divide the pasta between 6 bowls and garnish each bowl with the pumpkin seed-basil mixture, shaved Parmesan cheese, and more black pepper.
Recipe Notes
Reheating: To reheat leftovers, warm in a skillet with a splash of water, tossing until the sauce loosens up and is creamy. Season with salt, to taste, and a squeeze of lemon juice.
 

rubysmama

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Easy Vegan Black Bean Burgers

My daughter loves this quick and simple recipe for black bean burgers:
Easy Vegan Black Bean Burgers (6 ingredients, 15 minutes)
I made the above recipe which was posted in the 2019 What's For Dinner thread, however, I made some changes, including using a larger can of black beans, using fresh onion and garlic instead of powder, and increasing the amounts of ketchup and mustard. Here's my version. Note parts of the instructions are copy and pasted directly from above link.

Ingredients
1 (19 oz) can Black Beans (drained and rinsed)
1/4 cup Onion (finely diced)
2 cloves Garlic (minced)
3 tablespoons Ketchup
1 1/2 tablespoons Yellow Mustard
1/3 cup Instant Rolled Oats

Instructions
Preheat oven to 400F. Grease a cookie sheet or line with parchment paper (I used a non-stick pan) and set aside.

In a mixing bowl, mash black beans with a fork until mostly pureed but still some half beans and bean parts are left. Stir in onion, garlic, ketchup, mustard and rolled oats. Mix until well combined. Divide mixture into equal sized patties, and shape into thin patties. (Original recipe made for 4 portions, my version made 6. I like smaller burgers though)

Bake for 7 minutes, carefully flip over and bake for another 7 minutes, or until crusty on the outside. Slap into a bun with extra condiments and eat!

Here's a pic from my version:

IMG_9521.jpg
 

rubysmama

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This is a recipe I found online back around 2008 when I first became vegetarian. It may still be online, but a quick Google search didn't find it, so I am unable to post a link to the original recipe. I may have varied it a bit to my own preferences, as well.

As the recipe includes cheese and egg, it is vegetarian, not vegan.

Lentil Loaf

Ingredients

1 cup Brown Lentils (dry)
1 medium Onion (chopped)
1/2 cup Celery (chopped)
1/2 cup Rolled Oats (quick cooking not instant)
1/2 cup Bread Crumbs (Italian-seasoned)
1/4 cup Walnuts (chopped)
1/2 cup Cheddar Cheese (chopped)
2 teaspoons Veggie Bouillon*
1 clove Garlic (crushed)
1 teaspoon Basil
1/8 teaspoon Black Pepper
1 tablespoon Margarine
1 Egg (lightly beaten)
3/4 cup Tomato Sauce

*the amount of veggie bouillon will depend on the brand. I currently am using Epicure Vegetable Broth Mix which is very low sodium. As the bouillon is used to add flavour, less may be required if using another brand.

Directions

Preheat oven to 350 degrees F. Lightly grease loaf pan with margarine or cooking spray. A piece of parchment paper can also be put on the bottom of the pan to prevent loaf from sticking.

Sort through lentils and rinse with cold water to remove any dust or debris. Add lentils to a pot of boiling water and cook till tender. (approximately 20 minutes)

While lentils are cooking, combine onion, celery, rolled oats, bread crumbs, walnuts, cheese, veggie bouillon, garlic, basil and pepper in a large bowl.

Add cooked lentils, and mix together. Then add margarine and mix till melted. Then add egg and tomato sauce. Mix again.

Press lentil mixture into loaf pan. Bake uncovered 45 to 50 minutes, or until knife comes out almost clean

Let cool at least 5 minutes. Run knife around edges. Turn out onto serving platter. Makes 1 loaf.

Here's a pic of my most recent version.

1576890735107.png
 
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