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Vegetarian - 10 recipes

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1. In a large pot, add the vegetable oil and heat on medium heat

  • 1/4 cup of vegetable oil
  • 1/2 lb (which is about 12 nuggets) of thawed Vegan Chicken Nuggets, diced in to chunks (these are not breaded)
  • 3 cloves of garlic, minced
  • 1 medium onion, chopped
  • 1 large or 2 small jalapeño peppers, seeded and chopped
  • 1 fresh green chile, chopped (you can substitute for 1 small can of green chillies with the liquid)
  • 1 tsp of dried oregano
  • 1/4 tsp of black pepper
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 1/2 tsp of chili powder
  • 1/2 tsp cayenne pepper
  • 2 cans of Northern White Beans, with liquid
  • 3 cups of vegetable broth
  • 2 cups of water
  • 1 vegetable bouillon
  • 3 tablespoons of cornstarch, mixed with a 2 tsp. of water
4.8/5 (4 Votes)

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For the salsa: Place all of the ingredients in a medium bowl, stir to combine, and set aside

  • For the salsa:
  • 1/3 cup cooked black beans
  • 1/3 cup fresh corn kernels (from about 1/2 ear of corn)
  • 1/3 cup small-dice tomatoes (from about 1/2 medium tomato)
  • 1/3 cup small-dice zucchini or summer squash (from about 1/2 medium squash)
  • 2 tablespoons finely chopped red onion (from about 1/4 medium onion)
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • To assemble:
  • 6 large eggs
  • 1 tablespoon Mexican-style hot sauce, such as Cholula or Tapatío
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1/2 cup crumbled Cotija cheese (about 2 ounces)
  • 6 (8-inch) flour tortillas, warmed
4.7/5 (6 Votes)

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Saute peppers, onions and carrots in additional butter in deep frying pan

  • 1 lb dry spagetti, cooked and drained
  • 1 each, chopped, red, yellow and green peppers
  • 1 bag frozen peas
  • 1 bag frozen corn
  • 1 chopped onion
  • 2 pkgs. cream cheese
  • 2 cups vegetable broth
  • 1/4 cup flour
  • 1/2 stick butter
  • salt and pepper
  • 2 cups shredded mozzarella
  • 1 cup parmesean cheese
4.4/5 (11 Votes)

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This flavorful vegetarian soup is adapted from the Moosewood cookbook's Hungarian mushroom soup recipe

  • For the soup
  • 4 cups water
  • 2 tablespoons mushroom soup base
  • 1 pound white button mushrooms
  • 1 small yellow onion
  • 1 tablespoon tamari
  • 2 teaspoons Hungarian paprika
  • 1 teaspoon Hungarian hot paprika
  • 1 tablespoon fresh chopped dill weed
  • 2 tablespoons salted butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • Garnsih
  • fresh lemon juice
  • chopped parsley
  • sour cream
4.3/5 (14 Votes)

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Blend the tofu and potatoes together in a food processor and blender until well combined

  • 1 package extra-firm tofu
  • 1 small (or enough to make up 1 small) potato -- we used purple fingerlings, kept the skins on
  • 1/2 cup whole wheat flour
  • 3 tablespoons nutritional yeast
  • 1/4 cup sesame seeds
  • 2 tablespoons soy sauce
  • 1 teaspoon curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • Pepper to taste
  • 2 squares of cheese -- your choice -- the place in the center of patties
  • Two buns (or we used mini sourdough rounds)
  • 1 large avocado
  • Grainy mustard
  • Sweet potato fries
  • Sliced cheese (Stephen used Swiss and I used some hot sauce specialty kind. Whatever you love will work.)
3.8/5 (22 Votes)

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1. saute the vegetables and add the can of jyoti and vegetable broth

  • red pepper chopped
  • 1 onion chopped
  • sliced mushrooms
  • garlic chopped
  • frozen peas
  • 1 cup vegetable broth
  • 1 can jyoti lentils and beans
  • cooked brown rice
  • chutney
4/5 (1 Votes)

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Great—-freezes well

  • 2 cans kidney beans
  • 2 cans black beans
  • 4 cans diced tomatoes with green chilies
  • 1 can garbanzo beans
  • 3/4 to1 taco seasoning packet (depends on how spicy you like it)
  • 1 can diced tomatoes
  • 1-2 cans corn (depends on if you like corn
  • Can add cooked lentils to it also
0/5 (0 Votes)

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Mix the tomatoes, onion, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over m...

  • 1 (28 ounce) can diced tomatoes with juice
  • 1 small onion, diced
  • 1 (15 ounce) can white beans, drained
  • 1 (15 ounce) can chili beans, with liquid
  • 1 (1.25 ounce) package reduced sodium taco seasoning mix
  • 1 (1 ounce) package ranch dressing mix
  • 1 (12 ounce) package vegetarian burger crumbles
  • 1 (8 ounce) package shredded Cheddar cheese (optional)
0/5 (0 Votes)

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Preheat oven to 350°. In a large skillet over medium heat, heat oil

  • 1 tbsp. extra-virgin olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 c. frozen corn, rinsed and drained
  • 3 small zucchinis, chopped
  • Kosher salt
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 (15-oz.) black beans, drained and rinsed
  • 1 (10-oz.) can enchilada sauce
  • Juice of 1/2 lime
  • 8 flour tortillas
  • 2/3 c. shredded Monterey jack
  • 1/3 c. shredded cheddar
  • For topping
  • 1 c. quartered grape tomatoes
  • 1 avocado, sliced
  • 1/4 c. finely chopped onion
  • 1/4 c. fresh cilantro leaves
0/5 (0 Votes)

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1. Bring a large pot of lightly salted water to a boil

  • 1 (16 ounce) package lasagna noodles
  • 2 teaspoons olive oil
  • 2/3 cup diced red bell pepper
  • 2/3 cup diced orange bell pepper
  • 2/3 cup diced yellow bell pepper
  • 2/3 cup diced green bell pepper
  • 1 small yellow onion, diced
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 1/2 cups water
  • 1 dash crushed red pepper flakes
  • 1/4 cup grated Parmesan cheese
  • 1 (15 ounce) container ricotta cheese
  • 1 (8 ounce) package shredded mozzarella cheese
  • 4 eggs
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 cup grated Parmesan cheese (optional)
0/5 (0 Votes)

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