What are some fast and easy vegatarian recipes?!
What are some fast and easy vegatarian recipes?
I need some fast and easy but also something with ingrediants that are easy to find. If you could help me that would be awesome. Im up for trying any type of food.
Answers:
saute snow peas in olive oil and sprikle with salt good and cheap
Salad, they come in a bag, or chop up some lettuce and carrots or w/e you want in it
Easy. You put lettuce and cheese in a bowl and put ranch dressing on it. lol.
Eggplant Curry with Toasted Almonds
1 1/2 cups jasmine rice, cooked to directions on package
2 tablespoons (2 turns around the pan in a slow, steady stream) extra-virgin olive oil
1 large, firm eggplant, cut into 1-inch cubes
1 large, yellow skinned onion, peeled and chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, cracked away from skin with a whack between flat of knife and heel of hand
1 (14-ounce) can diced tomatoes, drained
1/4 cup (a couple of heaping tablespoons) mango chutney
1 rounded tablespoon mild curry paste or 2 tablespoons (a generous palm full) curry powder
Coarse salt
1 cup vegetable broth or stock
A handful (about 2 tablespoons) cilantro leaves, finely chopped, optional
Garnishes:
Toasted sliced or slivered almonds
Thinly sliced scallions or chopped fresh chives
Prepare rice. While rice is simmering, start curry.
Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally. Uncover and add garlic; cook 1 minute more. Add tomatoes, chutney, curry, salt, and broth. Stir to combine and simmer for 1 to 2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro. Ladle eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of bowls. Garnish your the and rice with lots of toasted sliced almonds and scallions or chives.
Tidbits:
Curry paste is available on the International Foods aisle of markets. The paste is deep red in color and will keep several months in the refrigerator.
Vegetable stocks and broths are available in the soup aisle of market and are now widely available in paper containers with re-sealable spouts. If you use broths often in cooking, these paper containers are terrific to keep on-hand in your refrigerator.
If you want to purchase just enough almonds to top this one recipe, check out the baking aisle of your market and look for either slivered or sliced almonds in a small 3-ounce pouch. Major Grey's mango chutney is available under many different brand names and can be found on both Condiment and International Foods aisles of market.
Easy-To-Get-Your-5-A-Day Vegetarian Chilli
This chilli is very satisfying and filling, and has the benefit of being healthy and delicious! The colors are gorgeous in the pot also. Sub in your favorite vegetables or beans to suit your taste or the season, or indeed, add meat, though I can't see you would need any animals here. I use Chugwater Chilli Mix (a spice mix with chilli powder, garlic, spices and masa harina - try it if you can it is FABULOUS) but have tried to recreate the seasonings here. I am not insane by suggesting 1 can crushed tomatoes and 1 can whole, I just like the texture of the whole tomatoes better. The crushed tend to be too runny for my taste. Use one or the other, if that is all you have. All measurements are approximate.
6-8 servings 1 hour 20 min prep
1 tablespoon olive oil (just to coat bottom of pan)
2 small onions, chopped
2 fat garlic cloves, minced
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
2 carrots, grated
1 small zucchini, chopped
1 (12 ounce) can corn
2 tablespoons cumin
1 1/2 tablespoons chili powder
1 teaspoon paprika
1 pinch cinnamon
salt
pepper
red pepper flakes (optional)
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can whole tomatoes with juice
2 (14 ounce) cans red kidney beans
coat bottom of stockpot with oil.
add oinions, garlic, pepers, carrots, zuchini, and corn to the oil and stir to coat.
Sautee veggis till soft, stirring occasionally, about 10 minutes on medium high.
add spices to the veggis and stir to coat. Let cook for a minute.
Add both kinds of tomatoes and the beans to the pot. Fill one of the cans with water and add that to the pot.
give it a good stir. Check the seasonings and adjust if needed.
Leave it alone for at least 30 minutes to cook; longer is better. If cooking longer, reduce heat to low and let it simmer the day away on the stove.
Tastes even better the next day! This could probably be adapted for crock pot cooking or OAMC also.
Serve with sour cream, cheese, bread, whatever you like.
Easy Bistro Artichoke Sandwich --- Vegetarian Too!
There are many variations of this sandwich in California. This is a great lunch or easy dinner. French Rolls are found in the bread aisle and crisp up better than other breads. This recipe uses the hoagie sized roll. Very tasty! I believe that the people of Castroville, CA get credit for this one!
4 servings 25 min 15 min prep
4 large French rolls
8 mushrooms
1/2 onion
1 tomato
1 (6 ounce) jar marinated artichokes
8 slices provolone cheese
crushed red pepper flakes
Preheat oven to 375 degrees.
Thinly slice mushrooms, onion, tomato and set aside in separate piles.
Drain artichoke hearts, but reserve liquid.
Coarsely chop artichoke hearts.
Split french rolls.
Take artichoke liquid and brush the sides of the bread.
On the bottom piece of bread put one quarter of the artichokes.
Next add 1/4 of the mushrooms, onions, and then tomato to each sandwich.
Top the veggies with 2 slices of provolone per sandwich.
Sprinkle desired amount of crushed red pepper on top of the cheese and then place top on sandwich. Press down on sandwich slightly so that it does not fall over.
Place on baking pan to bake. This generally takes 10 minutes. Watch closely!
Easy Vegetarian BBQ/Sloppy Joe
Delicious! If you can't find the frozen vegies, substitute chopped onion, celery, & bell pepper.
4 servings 25 min 5 min prep
1 (10 ounce) bag frozen mixed vegetables (BirdsEye peppers and onions)
4 cloves minced garlic
1 can tomato paste
2 tablespoons brown sugar
1/2 cup ketchup
1 cup textured vegetable protein
vegetable bouillon cubes
hot sauce (optional)
1 tablespoon Braggs liquid aminos (use soy sauce if you don't have it)
oil (for frying)
Cook vegies& garlic in a little oil till tender.
Add paste, ketchup, sugar, Braggs, hot sauce and enough water to thin sauce a little.
Cook a few minutes, then set aside.
Cook TVP and bullion in enough water to cover a few minutes.
Drain, then fry TVP in a little oil for 5-10 minutes.
Mix with sauce and cook about 3-5 minutes.
Adjust seasonings to your taste.
Serve on rolls, tortillas, etc.
Vegetarian Quick N Easy Pasta
2 servings 35 min 10 min prep
1 cup frozen vegetables (whatever you like)
1 1/2 cups pasta
1/2 onion, chopped
1/2 tomato, chopped
3-4 mushrooms (optional)
1 bouillon cube (maggi)
3-4 tablespoons your favourite red pasta sauce
salt and pepper
1 teaspoon Tabasco sauce or your favourite hot sauce (optional)
4 teaspoons low-fat cheese, 2 tsp per serving (optional)
1 tablespoon oil
Boil the pasta till its aldente.
Heat the oil, add the chopped onions and tomato, then add the frozen veggies and mushrooms and the tomato sauce with 1/2 cup water.
Sprinkle the bullion cube into the pan.
Let it cook till done (water is almost evaporated).
Taste it add salt and pepper and hot sauce if needed.
Stir in the pasta.
Stir in the cheese at this time if needed.
Try eating some 'eggplant parmesan' ... you can actually buy it 'frozen' and made with 'no meat or eggs' and it's WONDERFUL. Or you can just fix yourself a nice 'salad' and put in lots of 'other vegies' that you like to eat ... raw peas, raw broccoli, tomatoes, raw cucumber and zucchini ... and if you are 'allowed it' on your vegetarian diet, you can add some cheese and hard boiled egg. (A vegan couldn't do that, but most vegetarians eat at least one of the two.)
You can make a WONDERFUL vegetarian stir ffy by chopping up lots of 'different' vegies and cooking them in a little oil with some 'soy sauce' or 'ginger sauce' or 'oyster sauce (there are not any oysters in it, it's 'vegetarian') ...
And of course you can eat things like 'toast and jam' or blueberry pancakes (if you eat eggs, of course) ... so HAVE SOME FUN seeing all of the different 'things' you can make from your 'vegetarian menu.'
Vegetarian Fajitas:
8 min
6 servings
2 teaspoons vegetable oil
1 cup quartered,sliced onions
1 cup red peppers or green peppers or yellow bell peppers, cut into strips
1 (15 ounce) can black beans or pinto beans or kidney beans, drained
1/2 cup whole kernel corn
1 (1 1/4 ounce) package fajita seasoning mix
1/3 cup water
1/4 cup chopped fresh cilantro or parsley
6 flour tortillas, warmed
1. Heat vegetable oil in large skillet over medium-high heat.
2. Add onion and bell pepper.
3. Cook.
4. Stir occasionally for 3-4 minutes or until vegetables are tender.
5. Stir in beans, corn, fajita seasoning mix and water.
6. Bring to a boil.
7. Reduce heat to low and cook, stirring occasionally, for 3-4 minutes or until mixture thickens.
8. Remove from heat.
9. Stir in cilantro.
10. Spoon 1/2 cup fajita mixture onto each tortilla and fold in half.
Roasted and Curried Butternut Squash Soup
INGREDIENTS
1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
1/4 cup chopped fresh parsley (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
Remove bay leaf and serve hot. Garnish with fresh parsley if desired.
Look also on google at vegetarian recipes maybe you'll like some.
Steam your veggies. You can do several types at the same time. You can also fry them in olive oil. Green beans, beets and carrots give you a variety and add some pickled mushrooms for a contrast. Also, salad in a bag is quick as is pasta with tomato sauce. You can also purchase a weekly diet planner for vegetarians at your local drug store.
rice and veggies
Spinach Salad
Prep time: 20 minutes
Ingredients:
6 c. fresh spinach, torn in bite size pieces
1/2 c. mandarin oranges
1 c. strawberries, sliced
4 oz. soy blue cheese crumbles
1/4 c. cashews
Dressing:
3 tbsp. red wine vinegar
3 tbsp. orange juice
1.5 tbsp. canola oil
1/4 tsp. dry mustard
1/3 tsp. poppy seeds
Utensils:
knife
Directions:
Mix dressing ingredients and refrigerate.
Mix the fruit and spinach together.
Pour dressing over salad and mix well to coat evenly.
Divide salad among 4 plates (about 2 cups each plate).
Sprinkle cashews and soy blue cheese over the top of each salad plate.
Serves: 4
My husband enjoys this one - I am not really into eggplants
Slice eggplant in thick circles brush slightly with olive oil - top with a slice of tomato and add cheese (he uses mozzeralla )
Place in the oven for about 20 mins at 400 degrees or until cheese melts.
You can add your own additional toppings and it makes a great snack or sidedish!
Bon Appitet!