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Thread: Post your vegetarian recipes here!

  1. #1

    Post your vegetarian recipes here!

    If you've got any good ones you'd like to share, please post them in this thread.

    33 year old T4/5 complete
    25 years post

  2. #2
    This isn't a recipe, but if you are interested, here is a link to some benefits of a vegetarian diet.

    33 year old T4/5 complete
    25 years post

  3. #3
    Senior Member
    Join Date
    Jan 2003
    Madison,Wisconsin, USA
    how could i post my soup (and other) recipes o9n this? we have a scanner and high speed internet, but i don't know how to get it on the board. help me!?!

  4. #4
    I don't know lilsister! I hope someone can help.

    33 year old T4/5 complete
    25 years post

  5. #5
    Deb - Are your recipes on file in your computer? If so, just mark and copy them to a 'reply' that you've opened. Did that make sense to anyone - LOL, I'm the last person to be giving computer advice!

    Here are a few of my veggie 'faves':


    makes 16 tacos

    3-4 large poblanos 1T olive oil 1 medium onion sliced
    2 cloves garlic ¼ tsp. Mexican oregano 1/8 tsp. dry thyme
    16 corn tortillas 3/4cup veggie stock 3 med. red potatoes
    ½ tsp. salt 3/4 cup Monterey Jack 6 cups julienned chard
    ½ cup heavy cream*

    Roast chiles and peel; slice into ¼ inch strips.

    In large skillet, heat oil over medium high, add onion and cook til browned but still crunchy. Add garlic and herbs, toss a minute longer, and stir in chiles. Set aside.
    Warm tortillas wrapped in damp towel in oven.
    In small saucepan, combine stock and potatoes; cover and simmer over medium low heat til nearly tender, about 15 minutes. Pour potatoes and stock into skillet with onion mixture; mix in chard and boil over medium high til stock evaporates, about 4 minutes. Add cream and continue to boil, stirring often, til cream reduces enough to coat vegetables. Season with salt/pepper.
    Scoop mixture into serving dish and sprinkle with cheese.

    * You can use tofu sour cream as a sub; just don't boil it, keep at a simmer.


    4 servings

    1 bunch kale 1 lb. potatoes 3/4 tsp. salt 1T olive oil
    1T butter 3 cups diced onion 2T fresh sage ¼ cup green onions
    black pepper

    Cook kale in boiling salted water til tender; remove; chop and set aside. In cooking liquid, add potato, bring to boil, simmer til tender. Drain and partially mash potatoes. Stir in kale and ¼ tsp. salt.

    Heat oil and butter in large skillet over medium high; add onion and sage and ½ tsp. salt; cook til browned; combine with potato mixture, green onions and peper. Remove from heat and cool slightly. Divide into 8 portions. Heat oil in skillet over medium high heat, add patties and saute on each side til golden brown.


    4-6 servings

    1 cup water ½ cup tomato juice 2tsp. ground cumin
    ¼ tsp. cayenne ¼ tsp. red pepper flakes 1 cup bulgur
    3 plum tomatoes 10oz.pkg.frozen corn 1 small red onion
    1 1 sm.cucumber 5T oil
    ¼ cup cilantro 3T red wine vinegar 2 garlic cloves
    Dash of Tabasco ½ tsp. salt

    Combine water, tomato juice, cumin, salt and peppers in medium saucepan; bring to boil; stir in bulgur; remove from heat and cover; let stand til bulgur is tender, liquid is absorbed and mixture is at room temp. Fluff bulgur with fork; transfer to a large bowl. Add corn, diced tomatoes, finely diced onion, green pepper, cilantro and cucumber and toss gently; whisk oil, vinegar, garlic and hot pepper sauce in medium bowl to blend; pour over vegetable mixture; toss to coat; season w/salt and pepper. Cover and refrigerate 1 hour to let flavors develop.


    1 lb. seitan (wheat gluten)* 2 tsp. ground cumin
    1 cup diced onion 2 tsp. dried marjoram
    2/3 cup diced celery 1 tsp. dried coriander
    ½ cup diced carrot 1 tsp. dried tarragon
    1 fresh jalepeno, minced** 1 bay leaf
    3 cloves minced garlic ½ tsp. dried thyme
    1 4 oz. can minced green chiles 2 tsp. mild chili powder
    14 oz. can vegetable stock ½ tsp. celery seed
    2-3 T. oil 1 ½ tsp. salt
    2 tsp. white Worcestershire sauce 1 tsp. black pepper
    1 19 oz. can white beans (navy or cannelini), rinsed

    Mix all dry spices together in a small bowl, and set aside. In a Dutch oven, or large pot, heat 1 tablespoon of oil over medium heat. Add onion, celery, carrot, jalepeno, and garlic and sauté until just soft (3-4 minutes). Add 1 tablespoon oil and the seitan and sauté 1 minute. Add the spices and cook 1-2 minutes, until the spices are fragrant. Add the stock, green chiles, beans, salt and pepper, and white Worcestershire sauce. Bring to a boil, then lower the heat and simmer for 1 hour. Add a little water if the chili gets too thick. Adjust the seasonings. Remove bay leaf before serving.

    Quantity: 1 quart.

    Servings: Four 1 cup servings.

    * Seitan or wheat gluten, can be found in most health food stores; the White Wave Company is the biggest commercial producer. It has been a staple of the Chinese vegetarian diet for thousands of years, and is gaining popularity in modern Western vegetarian diets as a pure source of very high quality protein. Seitan usually comes packaged in 1 lb. containers, either frozen or in the refrigerated section of the health food store. It is very easy to cook with and can be used as a substitute for chicken in just about any recipe. Seitan absorbs oil and liquids very easily; when sautéing with seitan, keep the heat on medium and use enough oil to keep it from sticking. When using seitan in a stew or chili such as this one, it may absorb a lot of liquid during cooking; just add water or stock to obtain the finished consistency you desire.

    **For milder chili, remove the white membrane and seeds from the jalepeno.


    I'd better stop - I'm having too much fun!

    Tough times don't last - tough people do.

  6. #6
    Marmalady, those recipes sound delicious, but waaaaayyy too hard for me to make. I'm a terrible cook. Things need to be really simple for me!

    BTW, the Chili recipe calls for Worcestershire sauce. I believe that sauce contains anchovies.

  7. #7
    Beaker, there are vegetarian versions of Worchestershire sauce - or you can leave it out.

    "Vegetarian recipes" encompasses a wide variety of 'vegetarianism'; as I'm sure you know, there are people who only abstain from red meat and poultry; there are people who abstain from all meat/seafood, but eat dairy; there are people who abstain from all dairy. I'd like to not limit the recipes to one particular group, because I think more people would enjoy a wide variety. Anyone who's been a 'true vegan' for a while certainly knows how to modify a recipe; I've done it for vegan friends of my son, subbing soy milk for instance, and even made a totally vegan wedding cake.

    Sorry the recipes are so difficult for you.

    Tough times don't last - tough people do.

  8. #8
    Originally posted by Marmalady:

    Beaker, there are vegetarian versions of Worchestershire sauce
    Cool, I didn't know that. I've found cheese without rennet, marshmallows and jello without gelatin, as well as other things, but haven't seen Worchestershire sauce without anchovies. I have looked for it, but I guess I haven't looked hard enough.

    33 year old T4/5 complete
    25 years post

  9. #9
    Senior Member ohiochica's Avatar
    Join Date
    Aug 2003
    Youngstown Ohio usa
    thanks guys for the thread! i am a partial vegetarian looking to go full! i only eat tiny amounts of chicken just to keep protein in me. help! i am the pickiest eater. i was vegetarian since i was 5 years old, drove my mom nuts. i can vividly remember sitting at teh table for hours becaus ei had to eat 3 bites of meat. all i can say is barbecue sauce was my best friend!

    so please post more simple recipes for us horrid cooks.....

  10. #10
    Originally posted by ohiochica:

    so please post more simple recipes for us horrid cooks.....
    Everytime I have tried something other than a simple recipe, it turns out bad. I hate spending an hour or more cooking, only to throw it out or gag it down.

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