Vegetarian Recipes

According to Wikipedia - "Vegetarianism is the practice of following a plant-based diet including fruits, vegetables, cereal grains, nuts, and seeds, with or without dairy products and eggs. A vegetarian does not eat meat, game, poultry, fish, crustacea, shellfish, or products of animal slaughter such as animal-derived gelatin and rennet".

But there's more great news, IT'S ACTUALLY GOOD FOR YOU!

"Home Truths Time!!"
The fact of the matter is that MOST people are overweight and obese. This is because we eat too much meat and way too much fat without sufficient exercise!

Problems such as high blood sugar, Type II diabetes, high cholesterol and other health related problems are caused by the unhealthy diets we pursue. All of these problems can be alleviated by becoming a vegetarian.

A vegetarian Diet is a great way to get back in shape, AND improve your long term health prospects considerably!

We have assembled a range of delicious vegetarian recipes for you that are not only taste sensations, but they are also great for your health!

Ingredients:
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Lightly grease a 2-quart baking dish.
3. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
4. Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
5. Place the lightly cooked macaroni in the prepared baking dish.
6. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
7. Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Ingredients:
3 cups water
1/2 cup rice
2 pounds zucchini
1/4 cup butter
1/4 cup vegetable oil
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 eggs, beaten
1 cup bread crumbs
2 tablespoons butter, melted
salt & pepper to taste

Directions
1. Bring 3 cups of water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
2. Preheat oven's broiler. Grease a 9x13 inch baking dish.
3. Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
4. Combine butter and oil in a Dutch oven and heat until butter is melted.
5. Add rice and diced zucchini, then saute until golden, stirring frequently.
6. Stir in the cheeses until melted and add salt and pepper to taste.
7. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
8. Slice reserved zucchini and arrange around the diced mixture, drizzling melted butter over top.
9. Broil about 6 inches from the source of heat until lightly browned and bubbly.

Nutritional Value - per serving:
Servings Per Recipe: 11
Nutrition per serving:
Calories 231
Protein 7g
Total Fat 16g
Sodium 280mg
Cholesterol 65mg
Carbohydrates 16g
Fiber 1g

Ingredients
1 Portion of leftover pasta (any kind)
1 chunk of butter
1 clove garlic
dried basil
parmesan cheese

Directions:
1. Melt a little chunk of butter in a dinner bowl in the microwave(about 1 teaspoon to 1 tablespoon).
2. Rinse 1 leftover pasta in very hot water in a collander,drain well toss it in your dinner bowl.
3. Take 1 peeled clove of garlic and shred on a small holed cheese shredder
4. Mix all together and microwave for 30 seconds
5. Add a couple dashes of dried basil
6. Add a few shakes of parmesan cheese
7. Mix it all well and eat it standing in the kitchen.

Follow with a few swigs of milk from the carton,and there's one of my favorite meals in 10 minutes or less!

Ingredients:
3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
1 red bell pepper, chopped
1 cup spaghetti sauce
4 cups olive oil for frying
1 pinch garlic salt
1 (16 ounce) package ready- made polenta
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
ground black pepper to taste

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil.
3. Season with garlic salt and pepper (optional).
4. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
5. Slice polenta into 1/2 inch circles and season with garlic salt and pepper.
6. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan.7. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish.
8. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
9. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

Ingredients:
2 cartons Deans Cottage Cheese w/ Chives
2 eggs
1 package frozen Spinach, defrosted and well drained
1/2 cup parmesan cheese
5 cloves garlic, shredded
1 cup shredded mozzarella cheese (low or no fat works well too)
couple of dashes onion powder
1/4 cup minced dried onions
couple of dashes garlic powder
couple of dashes sea salt

1 large jar sauce (I like Classico Basil or Garlic)
1 pkg no boil lasagna noodles
1 10" x 10" baking pan (appx)

Directions - alternately layer the following:
1. Sauce to cover bottom of pan
2. Lasagna noodles
3. Sauce to cover noodles
4. Spinach cottage cheese mix
5. Sauce to cover mix
6. Lasagna noodles------------heres the middle!
7. Sauce to cover noodels
8. Spinach cottage cheese mix
9. Sauce to cover mix
10.Lasagna noodles
11.Sauce to cover noodels
12.Cook 20 minutes in microwave.
13.Spoon out a part of the middle and test for heat - if still cold cook more.
14.Top with remaining mozzarella cheese
15.Cook 5 minutes more or until cheese is melted

Ingredients:
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of celery soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Set aside 1/4 cup of cheese, and 1/4 cup of onions.
3. In a medium-size mixing bowl, combine thawed vegetables, celery soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper.
4. Pour ingredients into a 2 quart casserole dish.
5. Bake for 30 minutes.
6. Sprinkle reserved cheese and onions on top of the casserole & bake additional 5 minutes, or until the cheese has melted.
Nutritional Value - per serving:
Servings Per Recipe: 5
Calories 246
Protein 9g
Total Fat 20g
Sodium 505mg
Cholesterol 41mg
Carbohydrates 8g
Fiber 0g

Ingredients:
5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce, or 1 teaspoon salt
1 (12 ounce) package rice vermicelli
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup coarsley chopped fresh mint
4 leaves napa cabbage
1/4 cup unsalted peanuts
4 sprigs fresh mint

Directions:
1. Mince the garlic with the cilantro and the hot pepper.
2. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well.
3. Let the sauce sit for 5 minutes.
4. Bring a large pot of salted water to a boil.5. Add the rice noodles; boil them for 2 minutes, then drain well.
6. Rinse the noodles with cold water until they have cooled. Let them drain again.
7. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl.
8. Toss well and serve the salad.
9. Garnish with the peanuts and mint sprigs.
10.Sit down & enjoy!!

Ingredients:
5 cups water
1 teaspoon salt
2 1/2 cups bulgur wheat
1 eggplant, sliced into 1/2 inch rounds
2 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups milk
1/2 cup chopped fresh basil
1 pinch ground nutmeg
3 1/2 cups plum tomatoes, peeled
1 egg, beaten
salt and pepper to taste

Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large saucepan, bring the water and the 1 teaspoon salt to a boil.
3. Add the bulgur wheat, cover the pan. Remove the pan from the heat & let the bulgur wheat sit for 10 minutes.4. Lay the eggplant slices on one or two lightly greased baking sheets.
5. Bake them in the oven for 15 minutes or until the eggplant has softened but is not browned.
6. Remove the eggplant from the oven, and lower the temp to 350 degrees F (175 degrees C).
7. While the eggplant is baking, make the bechamel sauce: Melt the butter in a saucepan over medium heat. Add the garlic, and cook it , stirring often for 1 minute.
8. Add the flour, and stir constantly for 1 minute.
9. Slowly add the milk, 1/2 cup at a time, whisking well after each addition.
10.Simmer the mixture, stirring frequently, for 5 minutes.
11.Remove the pan from the heat.
12.Sprinkle the basil, nutmeg, salt and pepper into the saucepan of bechamel sauce.
13.Spoon the bulgur into a 9x11 inch casserole dish, and pat the bulgur down well.
14.Lay the eggplant slices on the bulgur, overlapping them in rows.
15.Squeeze the tomatoes through your hands to break them up, and spread the broken tomatoes and their juice over the eggplant.
16.When the bechamel sauce has cooled a bit whisk the egg into it.
17.Pour the sauce over the tomatoes.
18.Bake the moussaka, uncovered, for 45 minutes.
19.Slice it as you would lasagna & serve.
20. Sit down & enjoy, you deserve it!

Nutritional Values - per serving:
Calories 279
Protein 11g
Total Fat 6g
Sodium 390mg
Cholesterol 41mg
Carbohydrates 48g
Fiber 10g

Ingredients:
1 (8 ounce) can crushed pineapple with juice
4 cups water
2 cups white rice
1 tablespoon peanut or walnut oil
2 eggs, beaten
1/2 teaspoon sesame oil
1 (12 ounce) package tofu, diced
3/4 cup chopped mushrooms
3 tablespoons soy sauce
3 green onions, thinly sliced
1 cup diced carrots

Directions:
1. Open can of crushed pineapple and drain juice into a cup.
2. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil.
3. Add rice & bring mixture to boil. 4. Cover and reduce heat to simmer.
5. Cook 25 to 30 minutes or until rice is tender.
6. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. 7. Slide eggs out of the wok to a plate - cut into short, narrow strips.
8. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes.
9. Stir in cooked rice, pineapple, and egg strips.
10. Heat until everything is heated through.
11. Serve & eat immediately.

Nutritional Value - per serving:
Servings Per Recipe: 4
Calories 535
Protein 19g
Total Fat 11g
Sodium 717mg
Cholesterol 106mg Carbohydrates 90g Fiber 3g

Ingredients:
1/2 cup zucchini, thickly sliced
1/2 cup red bell pepper, sliced
1/2 cup sliced yellow bell peppers
1/2 cup yellow squash, sliced
1/2 cup sliced red onion
16x large fresh button mushrooms
16x cherry tomatoes
1/2 cup olive oil
1/2 cup soy sauce
1/2 cup lemon juice
1/2 clove crushed garlic

Directions:
1. Place the zucchini, red bell peppers, yellow bell peppers, squash, red onion, mushrooms, and tomatoes in a large bowl.2. In a small bowl, combine olive oil, soy sauce, lemon juice, and garlic; mix together.
3. Pour over the vegetables. Cover bowl, and marinate in the refrigerate for 1/2 hour.
4. Preheat grill for medium heat.
5. Lightly oil grate. Remove vegetables from marinade, and place on preheated grill.
6. Cook for 12 to 15 minutes, or until tender.

Ingredients:
1/2 cup butter
4 tablespoons all-purpose flour
2 cups sour cream
8 ounces shredded Swiss cheese
4 (14.5 ounce) cans French-style green beans, drained
2 cups corn flakes cereal, crushed

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 1-1/2 quart casserole dish.
3. In a large skillet, melt 4 tablespoons butter or margarine.
4. Stir flour into the butter to make a paste. Add sour cream to the flour-paste, stirring continually.
5. When the mixture is hot and bubbly stir in Swiss cheese.
6. When the cheese has melted, add the green beans, stirring until they are coated.
7. Pour the entire mixture into the prepared casserole dish.
8. In a small skillet, melt the remaining 4 tablespoons of butter & mix the crushed corn flakes into the butter, when coated, pour the mixture over the green bean mixture.9. Bake for 30 minutes, or until golden brown.

Nutritional Value - per serving:
Servings Per Recipe: 4
Calories 809
Protein 25g
Total Fat 63g
Sodium 1905mg
Cholesterol 165mg
Carbohydrates 37g
Fiber 4g

Ingredients:
8 cups prewashed and cut romaine lettuce
2 cups shredded Cheddar cheese
1 avocado - peeled, pitted and diced
1/2 cup diced green chile peppers
1/2 cup black beans, drained and rinsed
1/4 cup kernel corn
1/3 cup Caesar-style salad dressing
1/4 cup taco sauce
12 taco shells, warmed

Directions:
1. Combine lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl.
2. Combine dressing and taco sauce in small bowl; mix well.
3. Pour over lettuce mixture; toss well to coat.
4. Fill each taco shell with salad mixture; top with remaining cheese and tomatoes.

Nutritional Values - per serving:
Servings Per Recipe: 6
Calories 447
Protein 16g
Total Fat 27g
Sodium 481mg
Cholesterol 40mg
Carbohydrates 38g
Fiber 8g

Ingredients:
1 pkg wide egg noodles
1 stalk celery
2 cans Campbells Cream of Celery Soup
fresh milk if needed
dashes of celery salt
dashes of onion powder
dashes of garlic powder

Directions:
1. Cook the noodles as directed on package, strain in collander and rinse well in hot water.
2. Wash and cut the celery into 1/4" slices.
3. Boil the celery in water, until tender when stabbed with a fork. 4. The wider they are, the longer they will take to get tender. You will want to cook them until they are very close to the firmness you want, because the baking part does not soften them much more.
5. Mix everything together. If it seems dry add milk, a tablespoon at a time and mix.
6. Do a taste test, and add more dashes of seasonings if needed.
7. Bake, covered for 30 minutes.

Optional Toppings:
* Cover with grated white cheese and bake for 5 minutes more or until melted or
* Top with French's Fried onions and bake 5 minutes more or until crunchy or.
* Top with homemade breadcrumbs and bake 5 minutes more or until crunchy.

This dish can also be easily made in the microwave, about 5 minutes or until center is hot.

Ingredients:
1 1/2 teaspoons olive oil
1/8 teaspoon crushed red pepper flakes
1 leek, sliced
1/3 cup shallots, chopped
1/2 cup red bell pepper, chopped
4 cloves garlic, minced
2 cups halved baby carrots
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
1/2 cup dry sherry
1 tomato, chopped
1 tablespoon tamari walnuts

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place oil and crushed red pepper in a stove top-safe and oven proof 2 quart casserole dish.
3. Saute over medium heat for 1 minute.
4. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes.
5. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes.
6. Add the tempeh walnuts and saute for 5 more minutes.
7. Add the sherry & tomato, saute for an additional 5 minutes.
8. Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

Nutritional Value - per serving:
Servings Per Recipe: 6
Calories 114
Protein 8g
Total Fat 3g
Sodium 230mg
Carbohydrates 14g
Fiber 5g

Ingredients:
2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 cups cauliflower florets
1 cup fresh green beans, snapped in 1/2 inch pieces
3 cups vegetable broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for a 9 inch single crust pie

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat oil in a large skillet or saucepan. Add the onions, mushrooms, and garlic; saute briefly. Mix in the carrots, potatoes and celery.
3. Sprinkle with salt and pepper; stir well.
4. Mix in the cauliflower, green beans and vegetable broth.
5. Bring to a boil then turn heat down to a simmer and cook until vegetables are barely tender, about 5 minutes.
6. In a small bowl mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved.
7. Add this mixture to the pan of vegetables and stir until sauce thickens, about 3 minutes.
8. Press the crust into an 11x7 inch baking dish. Pour the filling into the crust and cover the pie filling with the top crust.
9. Bake for 30 minutes or until the crust is brown.

Nutritional Values - per serving:
Servings Per Recipe: 6
Calories 291
Protein 7g
Total Fat 15g
Sodium 2484mg
Cholesterol -
Carbohydrates 35g
Fiber 5g

Everyday healthy meals require easy recipes and easy cooking techniques. The Smart Vegetarian can be healthy and still eat responsibily.

We do hope you have enjoyed our brief selection of vegetarian recipes, if you have favorites of your own, or alternatively any questions regarding the recipes on this page, please Contact Us by just clicking the link.

Add Your Own Vegetarian Recipe or Article

Reducing meat in our diet is a key way to reduce our climate change impact. Do you have a favorite vegetarian recipe you would like to share or just have positive views or experiences about any aspect of vegetarian cooking that you would love to share with a larger audience?

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