Vegetarian Recipes

Recipe by: RENEE86  This is a meaty alternative to meat loaf, with vegetables on the side. Ingredients 1 h 50 m 9 servings 225 cals 1/2 (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)  1 (12 ounce) package vegetarian burger crumbles  1 onion, chopped  2 eggs, beaten  2 tablespoons vegetarian Worcestershire sauce  1 teaspoon salt  1/3 teaspoon pepper  1 teaspoon ground sage  1/2 teaspoon garlic powder  2 teaspoons prepared mustard  1 tablespoon vegetable oil  3 1/2 slices bread, cubed  1/3 cup milk  1 (8 ounce) can tomato sauce  4 carrots, cut into 1 inch pieces  4 potatoes, cubed  1 cooking spray Directions Prep      20 m Cook      1 h 30 m Ready In  1 h 50 m Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking

Recipe by: BANSREEPARIKH  This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like. Ingredients 45 m 4 servings 215 cals 1 tablespoon vegetable oil  1/2 medium onion, sliced  2 cloves garlic, finely chopped  1 tablespoon fresh ginger root, finely chopped  1 (16 ounce) package tofu, drained and cut into cubes  1/2 cup water  4 tablespoons rice wine vinegar  2 tablespoons honey  2 tablespoons soy sauce  2 teaspoons cornstarch dissolved in  2 tablespoons water  1 carrot, peeled and sliced  1 green bell pepper, seeded and cut into strips  1 cup baby corn, drained and cut into pieces  1 small head bok choy, chopped  2 cups fresh mushrooms, chopped  1 1/4 cups bean sprouts  1 cup bamboo shoots, drained and chopped  1/2 teaspoon crushed red pepper  2 medium green onions, thinly sliced diagonally Directions Prep      30 m

Recipe by: BONF I made this one night when I was trying to use up some leftover Mexican ingredients. It turned out very tasty and left everyone asking for more. Ingredients 1 h 5 m 8 servings 486 cals 3/4 cup white rice  1 1/2 cups water  1 (12 ounce) package frozen soy burger-style crumbles  1 (28 ounce) can whole tomatoes, drained, 1/4 cup juice reserved  2 1/2 teaspoons chili powder  1 teaspoon cumin  1 (1.25 ounce) package taco seasoning mix  2 (10 inch) burrito-size flour tortillas  1 (14.25 ounce) can vegetarian refried beans, divided  2 fresh jalapeno peppers - seeded, sliced, and divided  1 1/2 cups salsa, divided  2 1/2 cups shredded Cheddar cheese, divided Directions Prep      20 m Cook      45 m Ready In  1 h 5 m In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 375 degrees F (190 degrees C). Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco sea

Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand. 8 SERVINGS Ingredients 1/2 cup vegetable oil 1/3 cup flour 1 small onion, chopped (1 cup) 1 small green bell pepper, chopped (1 cup) 3 stalks celery, chopped (1 cup) 1 28-oz. can diced tomatoes 2 cups fresh or frozen green beans 3 carrots, sliced (2 cups) 1 parsnip, diced (1 cup) 1 cup fresh or frozen sliced okra, optional 1 Tbs. ground cumin 1 Tbs. paprika 1 Tbs. dried oregano 1/4 tsp. cayenne pepper Preparation 1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly. 2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover,

You won't miss the meat in these walnut-stuffed tofu tacos smothered in cheddar and prep time10 min total time 60 min serves 4 - 6 INGREDIENTS 1 ½ cups panko breadcrumbs ¾ cup chopped walnuts ½ Tbsp ground cumin ½ Tbsp oregano ½ Tbsp thyme ½ Tbsp ground black pepper 2 large Spanish onions, finely chopped 2 stalks celery, finely chopped 1 poblano pepper, finely chopped 1 red pepper, finely chopped 1 lb(s) firm tofu, crumbled ½ cup low-sodium soy sauce 1 cup vegetable juice (preferably V8) ½ cup tomato sauce 1 ½ cups grated Cheddar salsa 8 - 12 hard corn taco shells DIRECTIONS 1. Preheat oven to 400°F. 2. In the bowl of a food processor, combine panko breadcrumbs, walnuts, cumin, oregano, thyme, and black pepper. Process until combined and set aside. 3. In a medium pan with 1 tablespoon of canola oil, stir and cook onions, celery, Poblano peppers, and red pepper for 10-12 minutes, or until softened. 4. Add crumbled tofu, soy sauce, and vegetab

With a few different beans and butternut squash, containing complex carbohydrates for sustained energy, this lightened-up version of meat chili is a make-ahead, family-friendly dinner for both vegans and meat-eaters alike. Replace sour cream and cheese with creamy avocado to keep it fully plant-based (and even more satisfying!) prep time  15 min total time   95 min serves  4 - 6 INGREDIENTS 2 Tbsp olive oil 1 large onion, chopped 1 poblano chile pepper, seeded and chopped 1 carrot, chopped 1 ribs celery, chopped 1 jalapeno, seeded and diced 4 cloves garlic, minced 1 Tbsp chili powder 1 Tbsp paprika 1 tsp ground cumin 1 tsp dried oregano 1 tsp salt ½ tsp pepper 2 cans whole tomatillos, drained and roughly chopped 2 cups vegetable broth 1 Tbsp Worcestershire sauce 1 medium butternut squash, peeled and chopped 8 oz Yukon Gold potatoes, peeled and chopped 1 can white beans, drained and rinsed 1 can pinto beans, drained and rinsed ½ cup frozen corn, thawed ¼