Vegetarian Recipes

Built from John’s love of his wife’s lasagne, enjoy a twist on the traditional veg-packed family  favourite , with a  hit  of smoky aubergine for a turbo boost of  flavour , plus a super-fresh pesto topping. Delicious! SERVES 14                    COOKS IN4 HOURS                   DIFFICULTYNOT TOO TRICKY Ingredients 2 onion  squash ,  (850g in total) olive oil 1 teaspoon fennel seeds dried  chilli   flakes ,  (optional) 60 g Parmesan  cheese ,  (or vegetarian hard cheese) 100 g Cheddar cheese 100 g baby spinach 350 g fresh lasagne sheets 100  g ripe   mixed-colour  cherry tomatoes WHITE SAUCE 20 g dried porcini 4 cloves of garlic 250 g mixed mushrooms 1 sprig fresh rosemary 2 sprigs fresh thyme 500 ml crème fraîche 50 g  Parmesan ,  (or vegetarian hard cheese) VEG RAGÙ 2 onions ...

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 cru...

Sweet potato & white bean  chilli SERVES 4 TO 6               COOKS IN50 MINUTES                        DIFFICULTYNOT TOO TRICKY Ingredients 2 medium sweet potatoes olive oil 2 teaspoons ground cinnamon 1 tablespoon ground cumin 1 teaspoon smoked paprika 1 large onion 1 bunch of fresh coriander 1 fresh red  chilli 2 red peppers 1 yellow pepper 1 x 400 g tin of cannellini beans 1 x 400 g tin of tomatoes Method Preheat the oven to 180ºC/350ºF/gas 4. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin  and  paprika. Spread out in an even layer, then roast in the oven for 35 to 40 minutes. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the  chilli , then deseed and chop the peppers. Heat 1 tablespoon of o...

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-lo...

This is a meaty alternative to meat loaf, with vegetables on the side. Recipe by: RENEE86  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, e...

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand Recipe by: Saundra Ingredients 55 m 12 servings 123  cals 1/4 cup maple syrup  2 tablespoons soy sauce  1 clove garlic, minced  1/4 teaspoon garlic salt  1/8 teaspoon ground black pepper  1 pound salmon Directions Prep  15 m Cook  40 m Ready In 55m Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven...

Recipe by: calead910 Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time and packed with vegetables, beans - and flavor Ingredients 1h 15 m 8 servings 391 cals 1 tablespoon olive oil  1/2 medium onion, chopped  2 bay leaves  1 teaspoon ground cumin  2 tablespoons dried oregano  1 tablespoon salt  2 stalks celery, chopped  2 green bell peppers, chopped  2 jalapeno peppers, chopped  3 cloves garlic, chopped  2 (4 ounce) cans chopped green chile peppers, drained  2 (12 ounce) packages vegetarian burger crumbles  3 (28 ounce) cans whole peeled tomatoes, crushed  1/4 cup chili powder  1 tablespoon ground black pepper  1 (15 ounce) can kidney beans, drained  1 (15 ounce) can garbanzo beans, drained  1 (15 ounce) can black beans  1 (15 ounce) can whole kernel corn Directions Prep  15 m Cook  1 h Ready ...

This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes  and  green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer. INGREDIENTS For the vinaigrette: 3 tablespoons best quality cider vinegar 1 tablespoon Dijon-style mustard 1 cup plus 2 tablespoons extra virgin olive oil 1 medium new white onion, sliced paper-thin 2 cloves garlic, minced 3 cups flat-leaf parsley leaves, loosely packed 3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed Sea salt and freshly ground black pepper to taste N/A freshly ground black pepper For the Salad: 2 pounds fresh tuna 1 tablespoon extra-virgin olive oil, for rubbing on the tuna N/A Sea salt N/A freshly ground black pepper 20 anchovy fillets (preferably packed in oil) 1 pound green beans, trimmed 1 pound yellow beans, trimmed 2 pounds of tiny new pota...