A Week of Plant-Based Dinners Packed with Protein
These wholesome meat-free dinners are loaded with veggies and guaranteed to fill you up.
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Recipes - Main Dishes And Entrees - Vegetarian/vegan
- Thread starter Winchester
- Start Date
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I made this last night—delicious! I liked the crunch that the walnuts give it. Thanks for posting the recipe.
Bookmark These 10 Feel-Good Vegetarian Recipes to Make in the New Year
Ready to veg? We've got grain bowls, flatbreads, lunch salads, and more.
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Make One-Pot Parmesan Brussels Sprouts Orzo for Dinner Tonight
It's our favorite new way to eat Brussels sprouts.
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One-Pot Mediterranean Orzo Is the Feel-Good Meal You Crave
It's everything you love about a Greek salad, served pasta-style.
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Is cheese ok for vegetarians? If not, you can omit the cheese or substitute a vegetarian "cheese" or something else.
Generally, yes, as by definition it is only meat that vegetarians don't eat. But of course, some vegetarians still might not eat cheese, or for that matter eggs.
Vegans, however, do not eat any animal products at all, including cheese.
15 Vegetarian Sheet Pan Dinners to Add to Your Meal Plan
It's one of the easiest ways I know to get a veggie-packed dinner on the table.
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This is another recipe I've been making ever since I first became vegetarian. It came from an old Diabetic magazine. As the only cheese is for sprinkling on top when served, recipe can easily be made vegan by omitting the cheese.
Red Kidney Beans and Tomato Rice
Ingredients
1 medium Onion (chopped)
1 small Green Pepper (seeded and chopped)
1 teaspoon Vegetable Oil
1 (19 ounce) can Tomatoes (I use Alymer Accent Original Petite Cut Stewed Tomatoes)
1/2 teaspoon Chili Powder
1/2 teaspoon Vegetarian Worcestershire Sauce (note regular Worcestershire Sauce contains anchovies, so is not vegetarian. The vegetarian versions are usually only found in specialty stores, so I usually omit it)
1/4 teaspoon Celery Seed
1 (19 ounce) can Red Kidney Beans (drained and rinsed)
1 cup Cooked Rice
pinch Black Pepper
shredded Cheddar Cheese (optional)
Directions
In a medium saucepan, combine onion, green pepper and vegetable oil and sauté 5 minutes or so, or until vegetables start to soften. Add tomatoes, chili powder, worcestershire sauce and celery seed. Bring to a boil, then reduce heat and simmer 5 minutes. Add red kidney beans, rice and black pepper. Stir to combine, then simmer another 10 minutes to combine flavours, stirring once or twice to prevent sticking to bottom of saucepan. After placing servings on plates, if desired, sprinkle with shredded cheddar cheese. Makes approximately 4 (1 cup) servings. Any leftovers can be frozen for future meals.
Red Kidney Beans and Tomato Rice
Ingredients
1 medium Onion (chopped)
1 small Green Pepper (seeded and chopped)
1 teaspoon Vegetable Oil
1 (19 ounce) can Tomatoes (I use Alymer Accent Original Petite Cut Stewed Tomatoes)
1/2 teaspoon Chili Powder
1/2 teaspoon Vegetarian Worcestershire Sauce (note regular Worcestershire Sauce contains anchovies, so is not vegetarian. The vegetarian versions are usually only found in specialty stores, so I usually omit it)
1/4 teaspoon Celery Seed
1 (19 ounce) can Red Kidney Beans (drained and rinsed)
1 cup Cooked Rice
pinch Black Pepper
shredded Cheddar Cheese (optional)
Directions
In a medium saucepan, combine onion, green pepper and vegetable oil and sauté 5 minutes or so, or until vegetables start to soften. Add tomatoes, chili powder, worcestershire sauce and celery seed. Bring to a boil, then reduce heat and simmer 5 minutes. Add red kidney beans, rice and black pepper. Stir to combine, then simmer another 10 minutes to combine flavours, stirring once or twice to prevent sticking to bottom of saucepan. After placing servings on plates, if desired, sprinkle with shredded cheddar cheese. Makes approximately 4 (1 cup) servings. Any leftovers can be frozen for future meals.
I made this spaghetti squash recipe last night. It was delicious! It was also time-consuming, but it could be made in parts--the lentil sauce could be made the day before. The store I went to didn't have fennel bulbs, so I substituted celery and used 1-1/2 tsp. of fennel seed instead of the 1 tsp. that the recipe called for.
Oh, that looks so good,
betsygee
, And would certainly work just as well with regular spaghetti/pasta. I'd have to omit the carrots though, as I have a weird thing in that carrots don't belong in pasta sauce. 
This Tofu Sofritas Burrito Bowl Is Way Better Than Chipotle
And it's super easy to make at home.
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Here's another recipe I make. Not sure which website I originally found it on, but again I probably modified it to my own tastes.
Slow Cooker Quinoa Chili
Ingredients
1 cup Quinoa (uncooked)
1 can (19 oz) Kidney beans
1 can (19 oz) Black beans
1 can (28 oz) Diced tomatoes
1 can (19 oz) seasoned tomatoes
1 cup Frozen corn
1 large Green pepper (chopped)
1 large Onion (chopped)
2 cloves Garlic (minced)
1 teaspoon Cumin
1/2 teaspoon Crushed red pepper
1 teaspoon Chili powder
2 cups Water
Directions
Rinse Quinoa, if not pre-rinsed. Drain and rinse kidney beans and black beans.
Add quinoa, kidney beans, black beans, diced tomatoes (undrained), seasoned tomatoes (undrained), frozen corn, green pepper, onion, garlic, cumin, crushed red pepper, chili powder and water to slow cooker. Stir to mix.
Cook on low 5 to 7 hours. Makes approximately 10 cups. Leftovers can be frozen.
Slow Cooker Quinoa Chili
Ingredients
1 cup Quinoa (uncooked)
1 can (19 oz) Kidney beans
1 can (19 oz) Black beans
1 can (28 oz) Diced tomatoes
1 can (19 oz) seasoned tomatoes
1 cup Frozen corn
1 large Green pepper (chopped)
1 large Onion (chopped)
2 cloves Garlic (minced)
1 teaspoon Cumin
1/2 teaspoon Crushed red pepper
1 teaspoon Chili powder
2 cups Water
Directions
Rinse Quinoa, if not pre-rinsed. Drain and rinse kidney beans and black beans.
Add quinoa, kidney beans, black beans, diced tomatoes (undrained), seasoned tomatoes (undrained), frozen corn, green pepper, onion, garlic, cumin, crushed red pepper, chili powder and water to slow cooker. Stir to mix.
Cook on low 5 to 7 hours. Makes approximately 10 cups. Leftovers can be frozen.
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9 Hearty Vegan Slow Cooker Recipes
From comforting black bean soup to spicy peanut tofu.
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Hope you can view these
Vegetarian Comfort Food
Vegetarian Comfort Food
The Noodle Bowl That Will Make Absolutely Anyone Love Tofu
It has the crispiest, most flavorful tofu around.
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A recipe from the current January / February 2020 issue of Milk Street Magazine:
Click on image to view full size.
Click on image to view full size.
Hubby found a spicy cauliflower recipe we wanted to try. I made it last night along with butternut squash with corn. Delicious!
The sour cream sauce was very good and helped cut the heat of the spices a little.
Spicy cauliflower
Butternut squash and corn
The sour cream sauce was very good and helped cut the heat of the spices a little.
Spicy cauliflower
Butternut squash and corn
I used some of the butternut squash and corn mix that I had leftover from the recipe above 
as enchilada filling for this recipe. It was delicious. If you don't like really spicy foods, you could use just one chipotle chili instead of the 2-3 it calls for in the mole.
as enchilada filling for this recipe. It was delicious. If you don't like really spicy foods, you could use just one chipotle chili instead of the 2-3 it calls for in the mole. 
This is the vegetarian version of a recipe a friend gave me back before I stopped eating meat. Recently I bought some veggie ground round for the first time, so dusted off the recipe, and was pleased with the result. For the first several ingredients I use measurements, but for the rest I just eyeball the amounts.
Egg Noodle Casserole
Ingredients
1 medium Onion (chopped)
1 small Green Pepper (seeded and chopped)
1 teaspoon Vegetable Oil
1 cup Frozen Peas
1 1/2 cups Egg Noodles (I used Extra Broad No Yolks noodles)
1 (10 oz) can Tomato Soup
1 cup Veggie Ground Round (I used Gardein Beefless Ground)
Mustard (to taste, probably at least 1 tablespoon)
Vegan Worcestershire Sauce* (to taste)
Salt & Pepper (to taste, if desired)
Cheddar Cheese (grated)
*Original recipe called for Worcestershire Sauce, which is not vegetarian. Since I rarely have vegan Worcestershire Sauce, the first time I made the veggie version of this recipe, I just omitted it. The second time I added about 1/2 teaspoon of white vinegar. Not sure if it made much difference, but it's an option. FYI, this is the vegan Worcestershire Sauce I use: Annie's Organic & Vegan Worcestershire Sauce.
Directions
In a large frying pan or skillet, combine onion, green pepper and vegetable oil and sauté 10 minutes, or until vegetables start to soften. If veggies start to stick to bottom of pan, adding a bit of water will help.
Meanwhile, cook peas and egg noodles together in pot of boiling water, following cooking time as per the egg noodle package directions.
When peas and noodles are cooked, drain and add to vegetable mixture. Add tomato soup, veggie ground round, mustard, worcestershire sauce, salt and pepper. Mix to combine, and simmer 2 or 3 minutes.
Put in lightly greased casserole dish. Sprinkle grated cheese over top. Cover and cook in 350 F oven for 15 to 20 minutes.
Egg Noodle Casserole
Ingredients
1 medium Onion (chopped)
1 small Green Pepper (seeded and chopped)
1 teaspoon Vegetable Oil
1 cup Frozen Peas
1 1/2 cups Egg Noodles (I used Extra Broad No Yolks noodles)
1 (10 oz) can Tomato Soup
1 cup Veggie Ground Round (I used Gardein Beefless Ground)
Mustard (to taste, probably at least 1 tablespoon)
Vegan Worcestershire Sauce* (to taste)
Salt & Pepper (to taste, if desired)
Cheddar Cheese (grated)
*Original recipe called for Worcestershire Sauce, which is not vegetarian. Since I rarely have vegan Worcestershire Sauce, the first time I made the veggie version of this recipe, I just omitted it. The second time I added about 1/2 teaspoon of white vinegar. Not sure if it made much difference, but it's an option. FYI, this is the vegan Worcestershire Sauce I use: Annie's Organic & Vegan Worcestershire Sauce.
Directions
In a large frying pan or skillet, combine onion, green pepper and vegetable oil and sauté 10 minutes, or until vegetables start to soften. If veggies start to stick to bottom of pan, adding a bit of water will help.
Meanwhile, cook peas and egg noodles together in pot of boiling water, following cooking time as per the egg noodle package directions.
When peas and noodles are cooked, drain and add to vegetable mixture. Add tomato soup, veggie ground round, mustard, worcestershire sauce, salt and pepper. Mix to combine, and simmer 2 or 3 minutes.
Put in lightly greased casserole dish. Sprinkle grated cheese over top. Cover and cook in 350 F oven for 15 to 20 minutes.
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I am not vegetarian or vegan, but I just got this vegan cookbook for my birthday. My brother has made recipes out of it and they ar delicious.
A lot of their recipes are on their blog
Recipes | Thug Kitchen
WARNING: They swear A LOT on their website and in their cookbook, so don’t be too shocked when you click.
A lot of their recipes are on their blog
Recipes | Thug Kitchen
WARNING: They swear A LOT on their website and in their cookbook, so don’t be too shocked when you click.
