Easy Vegetarian Recipes

Posts Tagged ‘Easy Vegetarian Recipes’

When I say this is an easy vegetarian biscuit recipe I really mean it’s super easy! I make this all the time & the whole family loves this.

Ingredients:

• 2 cups bisquick
• 1/2 cup sour cream
• 1/2 cup sprite
• butter

Instructions:

• Preheat your oven to 375 degrees
• grease your cookie sheet or line cupcake pan
• mix the bisquick, sour cream and sprite in a large bowl
• spoon the mixture onto your cookie sheet or into your lined cupcake pan
• Add a small pat of butter on top of each biscuit
• Bake for 15-20 minutes (until golden brown)
• Serve hot

It’s super yummy! We especially like to smother it in local honey.

This is the easiest biscuit recipe that most closely resembled Popeye’s biscuits. We usually finish them the same day. I usually make 1.5 or double the recipe to make sure we all have enough.

I’ve added apples or pears to my burgers as long as I can remember to keep my burgers moist, but here’s an easy vegetarian apple burger recipe that is super delicious. It takes only 4-6 minutes to make and it will satisty that craving for something sweet and tart. Many thanks to the Veggie Table (which was adapted from the Vegetarian Planet) for a great recipe!

Serves: 4-6

Ingredients:

• 2 tart apples, grated
• 1 c onion, minced
• 2 c bread crumbs
• 1 green pepper, seeded and chopped
• 1 T fresh ginger, minced
• 2 c brown or white rice, cooked (leftover is fine)
• 6 T rolled oats, ground
• ½ t salt
• black pepper
• 1-2 T vegetable oil

Instructions:

Squeeze some of the juice out of the apples, then place in bowl with onions, bread crumbs, green pepper, ginger, rice, 3 T oats, salt, and pepper. Mix well.

Heat the oil in the frying pan, over medium heat.

Shape mixture into patties, adding more bread crumbs if necessary. Coat with remaining 3 T of oats.

Fry in 1 T oil over medium heat until golden brown, 2-3 minutes per side.

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This recipe borders on the edge of our easy classification, but it does combine 2 of my favorites: Sweet Potatoes and Quinoa! Special thanks to Hilary Stamper, Organic Speedchef for this very yummy and easy vegetarian sweet potato and qunioa chowder recipe:

Ingredients:

• 2 cups fresh chopped kale
• 1 cup fresh chopped spinach
• 2 garlic cloves
• 1 large sweet potato or yam, peeled and cut into small 1/2 inch cubes
• 2 chopped leeks — white parts only.
• 2/3 cup crumbled feta cheese
• 1/2 cup fresh chopped cilantro
• 1 cup quinoa
• 8 – 9 cups water
• 2 bouillon cubes
• 2 tablespoons olive oil (or enough to thoroughly coat the bottom of your soup pot)
• 1 teaspoon cumin

At every opportunity, try to use organic ingredients.

Instructions:

• Put the quinoa in 8 cups of water, bring to a boil, lower the heat, and simmer for 10 minutes. Strain quinoa and reserve liquid.
• Meanwhile, heat the oil in a large soup pot over med-high heat while chopping the garlic, and then the potato into cubes. Add the garlic to the pot, and sauté for 20 seconds. Add the sweet potato, leeks and cumin. Saute for another 4 minutes.
• Add the water and bouillon (dissolved). Simmer for about 13 minutes.
• Meanwhile, finish chopping the kale and spinach. Add the quinoa, kale, remaining leeks, and simmer for 1 minute.
• If water doesn’t cover all of the ingredients, add the additional cup, or more as needed.
• Add the spinach and simmer for an additional 3 minutes.
• Add cilantro and feta, and turn off heat. Serve!

Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.

Quinoa is a amazing  source of protein for vegetarians. When compared to other grains, Quinoa is hands down fortified with more of the iron and calcium needed by our bodies, but when coupled with kale and sweet potatoes, you’ll get an abundance of vitamin A & C, beta carotene and calcium.

From one of our users comments in answer to a reader’s plea for more easy vegetarian recipes:

Enjoy the wholesome goodness of some easy vegetarian carrot soup:

• 2 tablespoons olive oil
• 2 pounds wholesome carrots, peeled, sliced
• 1 large onion, finely chopped
• 6 garlic cloves, peeled
• 5 whole cloves
• 4 cups (about) canned vegetable broth or water
• 1 tablespoon fresh lemon juice
• Pinch of sugar
• 1/4 cup chilled whipping cream
• Chopped fresh parsley

Preparation

Heat oil in heavy large saucepan over medium heat. Add wholesome carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)

Whisk cream in medium bowl just until slightly thickened, about 10 seconds.

Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.

Here’s a quick recipe from one of our readers. She had put this in her question along with several others which I am breaking up into individual posts for easier searching later=)

Black-Bean Soup

• 3 Tbsp. olive oil
• 2 shallots, diced
• 2 celery stalks, minced
• 1 carrot, minced
• 3 garlic cloves, minced
• 1 tsp. cumin seeds
• 3 cups black beans (soaked overnight in water)
• 6 cups water
• 1 jalapeño pepper
• 2 bay leaves
• Salt, to taste
• Pepper, to taste

In a large stockpot, heat the oil over medium heat. Add the shallots, celery, and carrot and cook until tender and fragrant, about 15 minutes. Add the garlic and sauté for 2 minutes more, then add the cumin and stir for 1 minute. Add the beans and the water. Make several lengthwise slits in the jalapeño and add it to the soup along with the bay leaves. Bring to a boil, then reduce the heat and let simmer for about 1 1/2 hours until the beans are tender and falling apart. As the beans cook, add more water if necessary to keep them from getting dry. Season with the salt and pepper and serve.

I haven’t tried this one out myself, but wanted to get the recipes broken up for you guys.

We would LOVE your feedback on this and any recipes you care to share!

This was our reader’s 2nd recipe submission.

Easy Vegetarian Creamy Rice and Spinach Casserole

• Several garlic cloves, minced
• 1 medium-to-large onion, chopped
• 3-4 Tbsp. olive oil
• 3-4 Tbsp. flour
• 2 cups plain soy milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• 1 10-oz. pkg. frozen chopped spinach, thawed and drained
• 4 cups cooked brown rice

In a large pot, sauté the garlic and onion in the oil until softened. Sprinkle with the flour and stir until pasty. Add the soy milk and the broth and cook, stirring frequently, at a low boil until thickened. Season with the salt and pepper and remove from the heat. Stir in the spinach and add just enough rice so that the mixture is still creamy. Bake in a greased 9×13-inch pan at 350°F for about 30 minutes, until bubbly.

Variation: Cooked pasta can be used instead of the rice

Here’s a very common question for new vegetarians. Let’s all help her out since she’s taken the time to give us some great recipes first. *Note: I’ll break these recipes up into different posts so that they’ll be easier to find later.

I’ve just went vegetarian last month and I’m kind of running out of ideas for breakfast,lunch and dinner.I was wondering if anyone has some easy recipes for breakfast,lunch,and dinner.

Yes before you asked I have Google recipes I’m just looking for more ideas.

Here are some of my favorite:


Black-Bean Soup

• 3 Tbsp. olive oil
• 2 shallots, diced
• 2 celery stalks, minced
• 1 carrot, minced
• 3 garlic cloves, minced
• 1 tsp. cumin seeds
• 3 cups black beans (soaked overnight in water)
• 6 cups water
• 1 jalapeño pepper
• 2 bay leaves
• Salt, to taste
• Pepper, to taste

In a large stockpot, heat the oil over medium heat.
Add the shallots, celery, and carrot and cook until tender and fragrant, about 15 minutes.
Add the garlic and sauté for 2 minutes more, then add the cumin and stir for 1 minute.
Add the beans and the water.
Make several lengthwise slits in the jalapeño and add it to the soup along with the bay leaves.
Bring to a boil, then reduce the heat and let simmer for about 1 1/2 hours until the beans are tender and falling apart. As the beans cook, add more water if necessary to keep them from getting dry.
Season with the salt and pepper and serve.

Creamy Rice-and-Spinach Casserole

• Several garlic cloves, minced
• 1 medium-to-large onion, chopped
• 3-4 Tbsp. olive oil
• 3-4 Tbsp. flour
• 2 cups plain soy milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• 1 10-oz. pkg. frozen chopped spinach, thawed and drained
• 4 cups cooked brown rice

In a large pot, sauté the garlic and onion in the oil until softened.
Sprinkle with the flour and stir until pasty.
Add the soy milk and the broth and cook, stirring frequently, at a low boil until thickened.
Season with the salt and pepper and remove from the heat.
Stir in the spinach and add just enough rice so that the mixture is still creamy. Bake in a greased 9×13-inch pan at 350°F for about 30 minutes, until bubbly.
Variation: Cooked pasta can be used instead of the rice

Stuffed French-Bread Pizza

• 1 2-foot-long French-bread loaf
• 1 Tbsp. extra-virgin olive oil
• 1 pkg. Tofurky vegan Italian sausage, crumbled
• 1/2 pkg. veggie pepperoni, chopped
• 1 small red bell pepper, seeded and chopped
• 1 small onion, chopped
• 2 large garlic cloves, chopped
• 1 pkg. frozen spinach, thawed, squeezed dry, and chopped
• Salt and pepper, to taste
• 1 tub Tofutti plain cream cheese
• 1 block Italian-style seasoned tofu, crumbled
• 1/2 cup grated vegan parmesan
• 1 block vegan mozzarella, grated
• 1 tsp. dried oregano
• 1 tsp. crushed red pepper flakes

Preheat the oven to 425°F.
Split the bread lengthwise, hollow each piece out, and cut in half horizontally, making 4 shells for the pizzas.
Heat the olive oil in a skillet over a medium-to-high flame and brown the Tofurky sausage and the veggie pepperoni.
Add the red bell pepper, onion, and garlic. Cook for 3 minutes and then add the spinach.
Remove from the heat, season with the salt and pepper, and transfer to a bowl.
Combine with the Tofutti cream cheese, the seasoned tofu, and the vegan parmesan and mix thoroughly.
Spread the mixture into the bread shells.
Top each pizza with the vegan mozzarella. Place on a cookie sheet and bake for 10 to 12 minutes, or until the “cheese” melts and the bread is super-crisp.
Remove from the oven. Top with the oregano and the hot pepper flakes and serve.

Lentil Vegetable Soup

• 1-2 stalks celery
• 3 carrots
• 1 large onion
• 3-4 cloves garlic
• 1 Tbsp. olive oil
• 3 bay leaves
• 7-8 cups water
• 1 Tbsp. Italian herb mix
• 1 1/2-2 cups green lentils
• 3 red potatoes (optional)
• 1 bunch spinach (optional)
• 1 tsp. salt
• 3 Tbsp. red wine vinegar

Chop the celery, carrots, onion, and garlic.

Heat the oil in a large soup pot and add the vegetables and bay leaves. Cook on medium heat until the vegetables are soft, then add the water, herbs, and lentils. Cook over medium to high heat for 45 minutes, adding more water as needed (2 or more cups will evaporate during cooking).

Chop the potatoes into small cubes, if using. Add them to the soup and cook until soft, about 10 to 12 minutes. Add the spinach leaves, if using, and cook for about 2 more minutes, just long enough to wilt the leaves.
Remove from the heat.
Stir in the red wine vinegar and leave covered until ready to serve.

Vegan French Toast

• 1 cup soy milk
• 2 Tbsp. flour
• 1 Tbsp. nutritional yeast flakes
• 1 tsp. sugar or sweetener of your choice
• 1 tsp. vanilla
• 1/2 tsp. salt
• Pinch nutmeg
• 6 slices whole wheat bread

Mix all the ingredients (except the bread slices) in a shallow bowl. Dip the bread slices into the soy-milk mixture and cook, either on a nonstick griddle until browned on both sides or on a greased cookie sheet in a 400°F oven until golden on both

Fried ‘Chicken,’ Silverstein-Style

• 1 tsp. salt
• 1/2 tsp. onion powder
• 1 tsp. pepper
• 1 tsp. garlic powder
• 2 cups unbleached white flour
• 4 Tbsp. nutritional yeast (optional)
• 3 Tbsp. yellow mustard
• 1/2 cup water
• 2 Tbsp. baking powder
• 1 lb. mock chicken (try Morningstar Farms Meal Starters Chik’n Strips*, Lightlife Smart Menu Chick’n Strips*, or Worthington Chic-Ketts**)
• 3 1/2 cups vegetable oil

Mix together the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl.
In a separate bowl, dilute the mustard with the water.
Add 1/3 cup of the flour mixture to the mustard mixture and stir. Add the baking powder to the dry flour mixture and mix.
Dip chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust.”
Fry the chunks in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.
Makes 4 servings
*Available at any grocery store or Wal-Mart.
**Available at health-food stores.

Easy vegetarian recipes are what make being a vegetarian practical these days. Luckily with all of the soy substitutes, some grand and some bland, the choices these days are much easier to come by.

For many families, it’s tough with a full time job, a spouse and rambunctious kids to set aside more than an hour at a time to cook. As much as I like cooking, if it’s not easy, it’s not happening, so this is how EASY VEGETARIAN RECIPES was born.

This site is a collective effort. My mother in law is a vegan and has creative control over the entire vegan section. As you know, it’s a whole ‘nother ballgame!

We would certainly LOVE your feedback on these recipes as well as for you to share your favorite recipes. We also feature selected articles on your blog and will have contests for the easiest and most delicious vegetarian recipes, so submit away.

To get you started, here’s one of our favorite easy vegan recipes book The Complete Vegan Kitchen.

Don’t forget to enter our monthly recipe contest! Just enter your easy vegetarian or vegan recipes and be eligible to win a $50 gift card to Ikea or Target. As our contest grows, so does the prize!