In this article we have 9 different vegetarian recipes, at the bottom we have a free ebook that we have found which has some more recipes in it
Vegetarian Carrot Cake
Ingredients
3 teaspoons lemon juice
1 1/4 cups milk
2/3 cup vegetable oil
2 teaspoons orange zest
3/4 cup packed brown sugar
3 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup chopped walnuts
Instructions
Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
Pour the batter into an 8 inch springform or other deep 8 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Vegetarian Penne
Ingredients
2 cups uncooked penne or medium tube pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream
Instructions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet.
Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.
Vegetarian Black Bean Chili
Ingredients
1/2 cup applesauce
1 tablespoon brown sugar
1 tablespoon ground coriander
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
1 pinch asafoetida powder (optional)
1 (15 ounce) can black beans
1 (6 ounce) can tomato paste
2 cloves garlic, minced
1 onion, chopped
1 yellow squash, chopped
2 carrots, chopped
1 sweet potato, peeled and diced
1 cup chopped fresh mushrooms
1 quart water, or as needed
Instructions
In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through.
Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover.
Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.
Vegetarian Sweet and Sour Meatballs
Ingredients
Meatballs:
4 eggs
1 cup shredded Cheddar cheese
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1 1/2 teaspoons salt
1/4 teaspoon dried sage
2 cups Italian seasoned bread crumbs
Sweet and Sour Sauce:
1/4 cup vegetable oil
1/4 cup white vinegar
3/4 cup apricot jam
1 cup ketchup
1/4 cup minced onion
1 teaspoon dried oregano
1 dash hot pepper sauce
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage.
Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9×13 inch baking dish.
In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.
Vegetarian Meatloaf
1 (12 ounce) bottle barbeque sauce
1 (12 ounce) package vegetarian burger crumbles
1 green bell pepper, chopped
1/3 cup minced onion
1 clove garlic, minced
1/2 cup soft bread crumbs
3 tablespoons Parmesan cheese
1 egg, beaten
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon parsley flakes
salt and pepper to taste
Instructions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5×9 inch loaf pan.
In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.
Vegetarian’s Delight Pizza
Ingredients
1 (12 inch) pre-baked pizza crust
2 tablespoons olive oil
1 cup seasoned tomato sauce
1/2 cup sliced onion
1 cup fresh sliced mushrooms
1/2 cup chopped green bell pepper
1/4 cup chopped black olives
2 cups shredded mozzarella cheese
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Place the pizza crust on a large cookie tray or pizza pan. Brush the crust evenly with olive oil. Spread tomato sauce over it with a spatula or back of a spoon. Sprinkle vegetables evenly over the sauce, and top with cheese.
Bake for 10 to 12 minutes, or until cheese has melted and is bubbly.
Let cool for 2 to 3 minutes before cutting.
Vegetarian Tortilla Soup
Ingredients
2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado – peeled, pitted and diced
Instructions
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender.
Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
Vegetarian Shepherd’s Pie
Ingredients
2 cups vegetable broth, divided
1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
1/2 cup dry lentils
1/4 cup pearl barley
1 large carrot, diced
1/2 onion, finely chopped
1/2 cup walnuts, coarsely chopped
3 potatoes, chopped
1 teaspoon all-purpose flour
1/2 teaspoon water
salt and pepper to taste
Instructions
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
Bake in preheated oven until lightly browned on top, about 30 minutes.
Vegetarian Korma
Ingredients
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish
Instructions
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green bell pepper, red bell pepper, and cream into the skillet.
Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Ebook
More recipes are available in this ebook
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9 different vegetarian recipes and free ebook
