Easy Vegetarian Recipes

Archive for the ‘Easy Vegetarian Desserts’ Category

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Easy Vegetarian Butterfinger Recipe

I love the fact that candy is classified as vegetarian! This is the original Butterfinger recipe as far as I can find. I have a real soft spot for buttery and toffee types of candy, so I was stoked to find this easy vegetarian Butterfinger recipe.

Ingredients:

1 Cup Peanut Butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water
Melted Milk Chocolate

Directions:

Cook syrup, sugar, and water to 310 F. Remove from heat. Stir in warmed peanut butter (warm slightly in microwave)
until well blended. Pour into a greased (buttered) 8″ X 8″ pan. Score mixture into desired size bars. When COMPLETELY cool, dip in melted milk chocolate (use a double boiler to SLOWLY melt) and set on wax paper until chocolate has hardened.

Now I’m sure your dentist will love you for making these, but like the awesome easy vegetarian caramel rice krispies treats, don’t get suckered into making these twice a week because they’re so yummy and easy to make (like some of us).

I forget about sweet potatoes until about Christmas time, but this is a nice easy vegetarian Boston Market Sweet Potato Casserole Recipe that is great all year round. I would even put in both the categories of sides and desserts.

Ingredients:

3 large sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon

Directions:

Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350 for 45 minutes.

This is not so sweet I wouldn’t serve it as a side, but let me know your thoughts/opinions and if you have a variation.

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Tofu Cream Frosting

This is a yummy easy vegetarian tofu cream frosting. The hardest thing about this recipe is taking the 3 minutes to gather your ingredients! Look below for the easy vegetarian carrot cake recipe where this easy vegetarian tofu cream frosting will come in handy.

Ingredients:

• 1 cup firm tofu (1/2 lb.)
• 2 Tbsp. oil
• 2 Tbsp. fresh lemon juice
• 3 to 4 Tbsp. maple syrup
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract

Directions:

Combine all the ingredients in a blender and blend until very smooth. Scrape the sides of the blender often with a rubber spatula to get the frosting completely smooth.

Makes frosting for one 9-inch-by-9-inch cake

This is pretty easy and yummy for Tofu Cream Frosting, but I would love to see what other recipes you have for frosting. Though I like my frosting more like the whipped frosting found in major groceries stores cakes, carrot cakes require something heavier and creamier.

Please let me know how you like this recipe.

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Easy Vegetarian Carrot Cake

My preference is usually a white cake with fluffy whipped icing, but if I had to choose my favorite thick and hearty cake, it would definitely be a carrot cake. I LOVE the traditional cream cheese frosting. Here is an easy vegetarian carrot cake recipe.

Ingredients:

• 2 cups grated carrots
• 1 1/2 cups raisins
• 2 cups water
• 1 1/2 tsp. cinnamon
• 1 1/2 tsp. allspice
• 1/2 tsp. cloves
• 1 cup sugar
• 1/2 tsp. salt
• 3 cups unbleached or whole-wheat pastry flour
• 1 1/2 tsp. baking soda
• 1 cup soy milk
• Tofu cream frosting (see recipe) or use pre-made frosting of your choice

Directions:

Simmer the grated carrots, raisins, water, and spices in a saucepan for 10 minutes. Stir in the sugar and salt and simmer for 2 more minutes. Cool completely. Preheat the oven to 350°F. In a large bowl, stir the flour and soda together. Add the cooled carrot mixture, along with the soy milk, and stir just to mix. Spray a 9-inch-by-9-inch pan with nonstick spray and spread the batter in it. Bake for 1 hour. A toothpick inserted into the center should come out clean. Serve plain or frost with Tofu Cream Frosting when completely cooled. Makes 9 servings.

I am looking for different variations for easy vegetarian or easy vegan carrot cakes, so please submit (through our contest if you would like a chance to win $50*) a recipe to share.

I would also love your feedback on this recipe too.

Who doesn’t love sweet potato? Here’s a great recipe that I actually got from Good Morning America by Chef G. Garvin. It’s one of my favorite recipes from his new cookbook Turn Up the Heat:

This easy vegetarian sweet potato pie recipe is so yummy to make you won’t want to wait for a special occasion:



Ingredients:

• 6 sweet potatoes
• 1/2 cup sugar
• 4 large eggs
• 1/2 cup of sweetened condensed milk
• 1/2 cup heavy cream
• 1/4 cup unsalted butter softened
• 2 teaspoons cinnamon
• 2 9-inch pie crust

Instructions:

• Preheat oven to 350 degrees.
• Bake potatoes whole for 1 hour or until soft. Cool and peel.
• In a large bowl add potatoes, mash them then add, sugar, cinnamon, vanilla flavoring, eggs, milk, butter and mix together.
• Place shells in oven for two minutes to three minutes or until lightly brown.
• Remove from oven and pour potato mixture into shells.
• Bake for 35 minutes or until firm.

Now you can buy the pre-made pie crust which would make this recipe super simple or you can be an over achiever and make an easy vegetarian pie crust from scratch. If you have the inclination, I think you’ll really enjoy this recipe.

Ingredients:

• 2 1/2 cups flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 cup butter, cubed
• 1 egg
• 1/4 cup cold water

Instructions:

• In a mixing bowl stir together flour, sugar, and salt.
• Using a fork cut butter into the flour.
• Mix egg and water together, sprinkle some mixture over flour mixture until all is moistened.
• Form pastry into a ball and divide in half.
• On a lightly floured surface use your hands to slightly flatten one portion of pastry.
• Roll into a 12 inch circle. Then ease onto pie plate. Prick bottom and sides of crust.
• Bake at 350 degrees until lightly golden.
• Fill and bake at 350 degrees until firm.

Let us know how it turns out for you and please submit any recipes you’d like to share.

My husband has a weakness for Mexican food, so anything that can satisfy that craving, I’m all for! This is a pretty easy vegetarian recipe for meatless enchiladas & they’re really yummy.

This recipe is from a response to one of our reader’s requests for more recipes! Thank you 8>LoVe 4 ChRiSt iS lUv 4 LiFe!

• 1 12-oz. bag Morningstar Farms or other vegan burger crumbles
• 1 packet taco seasoning
• 2 tablespoons vegetable oil
• 1/2 cup minced scallions
• 2 tablespoons all-purpose flour
• 1 cup vegetable stock
• 2 cans pinto beans, drained
• 2 cans enchilada sauce
• 12 corn tortillas
• 1 bag shredded cheddar soy cheese
• 1 4.5-oz. can diced green chiles
• 1 bag Fritos, crushed

In a bowl, mix the burger crumbles with the taco seasoning and toss to coat. Set aside.

Heat the oil in a skillet over medium heat. Add the scallions and cook about 3 minutes or until softened. Stir in the flour and cook 1 minute. Add the stock and cook, stirring, to achieve a smooth consistency, about 1 minute. Add the pinto beans and Preheat the oven to 375 F.

Spray a 9” x 13” baking pan with oil. Cover the bottom of the pan with a layer of enchilada sauce. Layer in 4 corn tortillas and all of the pinto bean mixture. Follow with part of the soy cheese and green chilies, more enchilada sauce, and 4 more tortillas.