Recipes - Main Dishes And Entrees - Vegetarian/vegan

lizzie

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I found this recipe and have never made it til yesterday...it's so delicious!So,I thought I'd share...

Chana Masala

2 T vegetable or olive oil
1 small onion sliced or chopped
dash of salt
2 cloves garlic crushed
1 can stewed or whole tomatoes (or 2 whole tomatoes chopped)
1 can garbanzo beans rinsed and drained
1 t each-grated ginger,garam masala,cumin,turmeric and chili powder

Put oil in a skillet and heat...add the onion and saute to get a little color.Add the garlic cloves and spices and let them toast a minute or two.Stir in tomatoes and their juices,and the chick peas and stir to combine.Add a little water ...you don't want to cover the chick peas.Taste for seasonings and simmer over low heat for 20 minutes.The garbanzos will get tender and the sauce will reduce a bit..This is delish over rice!
I hope you will enjoy!
 

neely

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I found this recipe and have never made it til yesterday...it's so delicious!So,I thought I'd share...Chana Masala
I love Chana Masala but have only eaten it in an Indian restaurant. Thanks for the recipe, I may have to make it for dinner. 👍
 

rubysmama

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I love Chana Masala but have only eaten it in an Indian restaurant. Thanks for the recipe, I may have to make it for dinner. 👍
If you make it, please take a pic if you can, as I find seeing what something looks like, makes me more apt to make it. I did Google, though, and it looks delicious.
 

neely

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If you make it, please take a pic if you can, as I find seeing what something looks like, makes me more apt to make it.
IF I make it I'll definitely take a pic, the key word being IF. 😉 I always have the best intentions but don't necessarily follow through when it comes to cooking.
 

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Mixed Mushroom Sheet Pan Gnocchi
Serves 4
Prep time 5 minutes to 10 minutes
Cook time 15 minutes to 20 minutes

Ingredients
  • 1 pound mixed wild mushrooms
  • 2 medium shallots
  • 1 pound fresh, shelf-stable, or frozen potato gnocchi
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh thyme leaves, for garnish (optional)
Instructions
  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.
  2. Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.
  3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
 

lizzie

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I love Chana Masala but have only eaten it in an Indian restaurant. Thanks for the recipe, I may have to make it for dinner. 👍
I made it and ended up having it for my lunch...yesterday and today.My new favorite!I am sorry though...I don't have the ability to post pictures.
 

LTS3

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Harvest Grain Bowl with Roasted Squash & Apples

Yield: 8 servings

For the grain bowl
Ingredients
  • 1 1/2 cups quinoa
  • 3 cups water
  • 1 pound butternut squash (neck part), peeled and cut into thin half-moons
  • 2 large, firm sweet-tart apples
  • 1 can chickpeas, drained, rinsed, and patted dry
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chopped fresh parsley leaves, divided
  • 3 ounces feta cheese, crumbled
Instructions
Preheat your oven to 425°. Put the quinoa in a fine mesh strainer and rinse well. Put quinoa and water in a 3- or 4-quart saucepan over high heat. Cover and bring to a boil. Reduce heat to low and let quinoa cook until all the water is absorbed, 15 to 20 minutes. Pull it off the heat and let steam, covered, until ready to use.

Meanwhile, line two large rimmed baking sheets with parchment paper. In a large bowl, toss the squash, apple slices, and chickpeas with the olive oil, salt, and pepper, then divide them between the two baking sheets. Roast for 15 minutes. Remove the pans from the oven and flip the squash and apple slices over, then return to the oven and continue roasting until golden, 10 to 15 minutes more.

For the dressing
Ingredients
  • 1/4 cup fresh lime juice (about 2 large limes)
  • 1 tablespoon honey
  • 1 large clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil
Instructions
Make the dressing: In a small jar with a tight-fitting lid, shake the lime juice, honey, garlic, and salt. Add the olive oil and shake until combined.

Pour half of the dressing over the cooked quinoa and add half of the chopped parsley. Stir with a fork to fluff and combine. Pour the quinoa into a wide serving bowl. When the vegetables and fruit are done roasting, arrange them atop the quinoa along with the feta and remaining parsley. Pour the remaining dressing over all and serve warm or at room temperature.
 

LTS3

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To make it gluten-free, use gluten-free breadcrumbs in place of the panko.

Baked Risotto with White Beans, Herbs, and Lemon Recipe


Serves 6 to 8
Prep time 35 minutes
Cook time 35 minutes

Ingredients
  • 1 large leek
  • 4 large cloves garlic
  • 1 large lemon
  • 1/2 small bunch fresh thyme
  • 1 sprig fresh rosemary
  • 1 (about 15-ounce) can cannellini beans
  • 4 tablespoons olive oil, divided
  • 1/4 teaspoon red pepper flakes
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1 (32-ounce) box low-sodium vegetable broth
  • 1 cup water
  • 1 1/4 teaspoons kosher salt, divided, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 3/4 cup panko bread crumbs
  • 1/4 cup fresh parsley leaves
Instructions
  1. Arrange a rack in the middle of the oven, remove any racks above it, and heat the oven to 350°F.
  2. Trim the bottom and dark green parts from 1 large leek, then cut in half lengthwise. Cut each half lengthwise into thirds, then cut crosswise into 1/2-inch pieces (about 2 1/4 cups). Mince 4 large garlic cloves (about 1 tablespoon). Finely grate the zest from 1 large lemon (about 1 tablespoon). Juice the lemon until you have 2 tablespoons. Strip the leaves from 1/2 small bunch fresh thyme and finely chop (about 1 tablespoon). Strip the leaves from 1 sprig fresh rosemary and finely chop (about 1 1/2 teaspoons). Drain and rinse 1 can cannellini beans.
  3. Heat 2 tablespoons of the olive oil in a 3 to 4-quart Dutch oven over medium heat until shimmering. Add the leek and cook, stirring often, until softened, about 6 minutes. Reduce the heat to medium-low and add the garlic, half the lemon zest, half the thyme leaves, half the rosemary, and 1/4 teaspoon red pepper flakes. Cook until fragrant, about 1 minute.
  4. Add 2 cups arborio rice. Cook, stirring, until each grain of rice is coated and beginning to toast lightly, about 1 minute. Add 1 cup dry white wine and simmer until the pot is almost dry, about 1 minute. Add the beans, 1 box low-sodium vegetable broth, 1 cup water, 1 teaspoon of the kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring to a boil over high heat.
  5. Stir well, cover, and transfer to the oven. Bake until the rice is al dente, 10 to 12 minutes (the liquid will not be fully absorbed). Meanwhile, place 3/4 cup panko breadcrumbs and the remaining 2 tablespoons olive oil in a small bowl and stir to combine. Add the remaining lemon zest, thyme, rosemary, 1/4 teaspoon of the kosher salt, and several grinds black pepper. Finely chop 1/4 cup fresh parsley leaves, add half to the bread crumbs, and stir to combine.
  6. When the rice is ready, remove from the oven and heat the broiler to high. Add the lemon juice and remaining parsley into the rice and stir to combine. Taste and season with more kosher salt and black pepper as needed. Scatter the bread crumbs over top. Broil until the bread crumbs are toasted, 1 to 2 minutes. Let cool 5 minutes before serving.
Recipe Notes
Ingredient variation: If using unsalted vegetable stock, season with 1 1/2 teaspoons kosher salt when you add the stock.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
 

LTS3

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Za’atar Tofu Naan Wraps Recipe




Serves 4 to 6
Prep time 20 minutes
Cook time 12 minutes

Ingredients
  • 1 (about 16-ounce) package super firm tofu, such as Nasoya
  • 1 small yellow onion
  • 1 large bunch Swiss chard, preferably rainbow (about 8 ounces)
  • 1 medium zucchini or yellow squash (about 8 ounces)
  • 1/3 cup olive oil
  • 2 tablespoons za'atar
  • 1 1/2 teaspoons garlic powder or granules
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium lemon
  • 6 (6 to 7-inch) pita breads, or (4x5-inch) naan
  • 8 ounces hummus

Instructions
  1. Drain and dice 1 package extra-firm tofu into 1/4-inch cubes. Dice 1 small yellow onion (about 3/4 cup). Trim 1 large bunch Swiss chard. Cut the stems crosswise into 1/4-inch pieces, then coarsely chop the leaves; keep the stems and leaves separate. Trim and dice 1 medium zucchini.
  2. Heat 1/3 cup olive oil in a large frying pan over medium-high heat until shimmering. Add the onion and chard stems and sauté until softened, about 4 minutes. Add the tofu, zucchini, 2 tablespoons za’atar, 1 1/2 teaspoons garlic powder, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Reduce the heat to medium and cook, stirring occasionally, until the vegetables are tender, about 6 minutes. Meanwhile, cut 1 medium lemon into wedges.
  3. Add the chard leaves to the pan, reduce the heat to medium-low, and sauté until just wilted, about 2 minutes. Remove the pan from the heat.
  4. Toast 6 pitas or naan if desired. Spread each with about 1 to 1 1/2 tablespoons hummus. Top each with 1/2 to 3/4 cup of the tofu and veggies. Fold in half to eat and serve with the lemon wedges.
Recipe Notes
Tofu: If you can't find super firm tofu, use extra-firm tofu instead. Weight down the tofu on paper towels for a few minutes to remove some of the excess water before cutting.
Storage: Refrigerate leftover filling in an airtight container for up to 5 days.
 

LTS3

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Vegan jeweled rice with roasted vegetables


Serves 4 to 6 as a main course and 8 as a side dish.


Ingredients

The rice:
  • 1 ½ cups basmati rice
  • ¼ teaspoon saffron
  • ¼ teaspoon turmeric
  • 3 cups water
  • Pinch salt
The vegetables and topping (You can use any or all of the vegetables listed or add your own favorites like chunks of fennel, turnips, etc. )

  • 2 medium-large red and or yellow beets
  • 4 carrots, peeled and cut into 1 inch pieces
  • 2 large leeks, dark green section discarded and pale green and white sections cut
  • lengthwise, cleared, dried and cut into 1-inch pieces
  • 1 ½ to 2-pound winter squash like butternut, buttercup or pumpkin, peeled and with seeds and pulp removed and cut into 1-inch pieces
  • 2 cups Brussels sprouts, ends trimmed and left whole or cut in half if large
  • 1 red or yellow onion, peeled and cut into large chunks
  • ¼ cup plus 2 1/2 tablespoons olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • Salt and freshly ground black pepper
  • 1 cup slivered or chopped almonds
  • ½ cup dried figs, chopped
  • 1 large pomegranate*
*To prepare the pomegranate, cut it in half and place the fruit side down over a bowl. Tap the skin with a rolling pin or wooden spoon to release the seeds. You may need to squeeze the fruit a bit to release them all. In a separate bowl squeeze the fruit to release all the juice; set aside. You can keep the pomegranate and juice covered and refrigerated overnight.

Instructions
  1. Make the rice: In a medium saucepan mix the rice, saffron, turmeric, salt and water and bring to a boil over high heat. Reduce the heat to low, stir and cover. Cook for 10 minutes, or until the water is just absorbed. You don’t want to overcook the rice since it will be baked as well. Remove from the heat and cool. The rice can be made several hours ahead of time.
  2. About an hour before serving: Preheat the oven to 425 degrees. Wrap the beets in foil. Roast the beets for 45 minutes to an hour or until tender when tested with a small sharp knife.
  3. Place the carrots, leeks, winter squash, Brussels sprouts and onion on one large or two small baking sheets or shallow roasting pans. Toss with the 1/4 cup olive oil, salt and pepper, cumin and turmeric. Roast on the middle shelf for about 30 minutes (put the vegetables into the oven after the beets have roasted for about 30 minutes) or until tender when tested with a small sharp knife.
  4. Meanwhile, place 1 tablespoon of the oil onto the bottom and sides of a 9 1/2-inch round cake pan. Press the cooked rice into the pan and bake on the middle shelf for about 15 minutes. The rice should go in after the vegetables have roasted for 15 minutes.
  5. Remove the beets and let cool for 5 minutes. Carefully unwrap and remove the skin from the beets using your fingers or a small sharp knife. Cut the beets into 1-inch pieces and add to the baking sheet with the roasted vegetables.
  6. While everything is roasting, heat the remaining 1 1/2 tablespoons olive oil in a medium skillet over moderate heat. Add the almonds and cook, stirring, for 2 minutes. Add the figs and salt and pepper and cook, stirring, for another 2 to 3 minutes.
  7. Carefully unmold the rice in the center of a large serving platter. Surround with the roasted vegetables. Pour the almonds and figs on top of the rice. Sprinkle the pomegranate seeds on top of the rice and vegetables and spoon the pomegranate juice over everything. Serve hot or at room temperature.
 

LTS3

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Slow Cooker Vegetarian Mapo Tofu


Serves 6
Prep time 15 minutes
Cook time 1 minute 45 seconds to 4 minutes 45 seconds
Ingredients
  • 1 (about 14-ounce) package firm tofu, drained, pressed (see Recipe Notes), and cubed into 1/2-inch pieces
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons black bean garlic sauce
  • 1 to 2 teaspoons red chili garlic paste, to taste
  • 1/2 teaspoon ground Sichuan pepper or red pepper chili flakes (optional)
  • 1 teaspoon packed brown sugar
  • 1 cup plus 2 tablespoons water, divided
  • 2 teaspoons cooking oil
  • 3 cloves garlic, minced
  • 2 to 3 teaspoons grated peeled fresh ginger
  • 6 dried shiitake mushrooms, soaked, drained, and sliced
  • 2 tablespoons cornstarch
  • 1/2 cup fresh or thawed frozen green peas
  • 1/2 cup fresh or thawed frozen cubed carrots
  • 1 1/2 teaspoons toasted sesame oil
  • Cooked rice, for serving
Instructions
  1. Add the tofu to the bottom of the slow cooker. In a small bowl, combine the soy sauce, vinegar, tomato paste, garlic sauce, chili paste, Sichuan pepper, sugar and 1 cup of the water.
  2. Heat the oil in a skillet over medium-high heat. Sauté garlic, ginger and mushrooms for about 2 minutes, or until fragrant. Add the sauce and bring to a boil. Remove from the heat and pour the mixture into the slow cooker, covering the tofu. Cook on low for 3 to 4 hours or on high for 1 to 2 hours.
  3. About 30 minutes before serving, whisk together the cornstarch and remaining 2 tablespoons water in a small bowl and stir into the slow cooker along with the peas and carrots. Turn the heat to high and cook for an additional 30 minutes or until the sauce thickens.
  4. Stir in the sesame oil and serve with cooked rice.
Recipe Notes
Pressing tofu: To press the tofu, remove the tofu from the packaging and drain the water. Place the block between paper towels or a kitchen towel. Wrap firmly around the block and transfer to a plate. Top with another plate and place a heavy object (book, cans) on top of the plate. Allow tofu to press for 30 minutes to an hour. Drain and cut into small cubes.
 

LTS3

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No idea why the recipe says to use Italian pasta instead of Asian noodles :dunno: Feel free to use Asian lo mein or other similar noodles (soba, udon, etc) instead and cook according to the package directions.

Substitute a vegetarian "oyster flavored" sauce for the regular oyster sauce if you are a strict vegetarian / vegan or have a shellfish allergy.

Recipe is copied and pasted from the link listed below. It's the author's error for calling it vegetarian when it is not (oyster sauce) or lo mein (Italian fettuccine / linguine are used).

Vegetarian lo mein noodles

Serves 4 generously

Salt and black pepper, to taste
12ounces fettuccine or linguine
2cups vegetable stock
½cup oyster sauce
3tablespoons soy sauce
3tablespoons sake, rice wine, or white wine
teaspoons dark sesame oil
1teaspoon sugar
3teaspoons cornstarch
2tablespoons canola oil
1piece (1 1/2 inches) fresh ginger, finely chopped
4cloves garlic, finely chopped
3medium leeks, halved lengthwise, thinly sliced, and well rinsed
2medium carrots, grated (2 cups)
1package (12 ounces) broccoli slaw or 1/2 cabbage, shredded (4 1/2 cups)
2tablespoons water
3scallions, very thinly sliced


1. Bring a large pot of salted water to a boil. Add the noodles, and cook, stirring occasionally, for 8 to 10 minutes, or until they are tender but still have some bite. Drain, shake the colander, and tip the noodles into a large deep serving dish; keep warm.

2. In a bowl, whisk the stock, oyster sauce, soy sauce, sake or rice wine or white wine, sesame oil, sugar, cornstarch, and several generous pinches of black pepper; set aside.

3. In a large wok or large, deep, nonstick skillet over medium-high heat, heat the canola oil until it is shimmering. Add the ginger and garlic and stir-fry for 2 minutes, or until they are very fragrant.

4. Add the leeks, carrots, and broccoli slaw or cabbage to the pan with the water. Cook for 1 minute, tossing the mixture lightly.

5. Add the oyster sauce mixture and partially cover the wok or skillet. Cook for 3 minutes, stirring once or twice, or until the vegetables are tender and the mixture thickens. Taste the sauce for seasoning and add salt and more pepper, if you like.

6. Pour the sauce over the noodles and garnish with scallions.
 
Last edited:

LTS3

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Is oyster sauce vegetarian?

No because it contains oyster extracts. There are vegetarian "oyster flavored" sauces (typically made with mushrooms) you can use instead.
 

LTS3

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Serves 6 to 8, Makes about 4 cups
Prep time 15 minutes
Cook time 15 minutes
Ingredients
  • 2 cloves garlic
  • 1 small yellow onion
  • 1 small sweet potato (about 7 ounces)
  • 1 (10-ounce) can diced tomatoes and green chiles, preferably Ro*Tel brand
  • 1/2 medium lime
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 to 1 teaspoon kosher salt, divided
  • 1 packed cup raw cashews (5 ounces)
  • 1 3/4 cups water, divided, plus more as needed
  • 1/2 cup nutritional yeast
  • 1 tablespoon hot sauce, such as Cholula
  • 2 teaspoons tomato paste
  • Tortilla chips, for serving
Topping options:
  • Sliced pickled jalapeñoes
  • Sliced or minced fresh jalapeño or red serrano chile
  • Chopped or torn cilantro leaves
  • Sliced scallions
  • Thinly sliced radishes
  • Drained and rinsed canned black beans or pinto beans
  • Salsa verde
  • Pico de gallo
  • Minced chipotles in adobo sauce
Instructions
  1. Mince or finely grate 2 garlic cloves. Peel and grate 1 small yellow onion and 1 small sweet potato on the large holes on a box grater. Drain 1 (10-ounce) can diced tomatoes and green chiles over a blender so the juices go into the blender. Juice 1 medium lime until you have 1 tablespoon.
  2. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and onion and cook, stirring often, until aromatic and soft, 3 to 4 minutes. Add the sweet potato, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon of the kosher salt. Stir to combine and continue to cook for 1 minute so the flavors meld.
  3. Add 1 cup raw cashews and 1 1/2 cups of the water, and bring to a simmer. Simmer, adjusting the heat as needed and stirring occasionally, until the sweet potato is softened and the cashews have plumped slightly, about 10 minutes. Transfer the mixture to the blender. Rinse and wipe out saucepan to use later.
  4. Add 1/2 cup nutritional yeast, 1 tablespoon hot sauce, 2 teaspoons tomato paste, the remaining 1/4 teaspoon kosher salt, and the remaining 1/4 cup water. Blend on high speed, stopping and scraping down the sides as needed, until thick and smooth, 1 to 5 minutes. Add more water in 1/4 cup increments if needed.
  5. Pour the queso into the reserved pot. Add the tomatoes and chiles, saving 2 tablespoons for garnish if desired. Cook over medium-low heat, stirring constantly until heated through, about 2 minutes. Remove from the heat and stir in 1/2 tablespoon of the lime juice. Taste and season with more kosher salt and up to 1/2 tablespoon more lime juice as needed. Serve immediately with toppings of your choice and tortilla chips for dipping.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for 3 to 5 days. It will thicken up significantly once chilled, so you may have to add 1 to 4 tablespoons water until you’ve reached desired consistency. If you add water, taste to see if it needs a touch more salt. Heat over low heat on the stovetop or in the microwave on high-power in 30-second increments until heated through and pourable.
 

betsygee

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I had a package of shredded cabbage and started looking online for interesting ways to use it. This recipe came up for cabbage pie and I happened to have some puff pastry in the freezer. It seemed like it might be a bit bland, so I added some fajita seasoning that contained paprika, cumin, oregano, garlic and some other spices. That worked perfectly. Delicious!
 

neely

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I had a package of shredded cabbage and started looking online for interesting ways to use it. This recipe came up
That looks amazing especially since it's chilly and we're supposed to get snow today. If someone would make it for me I'd definitely enjoy eating it, hint, hint. 😉
 

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Vietnamese Inspired Noodle Salad

•100g iceberg lettuce
•2 portions of rice noodles
•100g finely chopped red cabbage
•100g finely chopped cucumber
•100g finely chopped carrots
•Large handful of chopped coriander or parsley
•Cooked broccoli and tempeh
•For the sauce mix 1 tbsp sesame oil with 2 tbsp Aple Cider Viengar and 2 tbsp sweet chilli, and add 1 tsp garlic powder and chilli flakes to taste
•Mix well and serve!
 
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