Are you a vegetarian or vegan cooking for not only yourself, but other family members who enjoy a tasty home-cooked meal other than salad? Or, are you a meat eater who has no idea what to cook for your vegetarian friends? Here's nine mouthwatering recipes that you can try at home.
Recommended for you
Image by Caleb Kitchen
1. Szechuan Tofu & Green Bean Stir-Fry
If you love spicy food and green beans, this vegetarian stir fry is for you. Not into green beans? Replace them with other vegetables such as broccoli or peppers. Get the full recipe at EatingWell.
Image via Handle the Heat. Recipe below from the kitchen of Sandy Williams.
2. Zucchini Parmesan
Ingredients:
2 medium-sized zucchinis
3 eggs
½ cup of milk
Salt and pepper (to your liking)
2 cups of Italian bread crumbs
Olive oil
Your favorite tomato sauce
2 cups of shredded mozzarella cheese
Directions:
1. Cut off the ends of the zucchinis and slice them about ¼ thick.
2. In a small bowl beat eggs with milk and a pinch of salt and pepper.
3. In another small bowl, pour the 2 cups of Italian Bread Crumbs.
4. Place about 4 or 5 slices of zucchini first in the egg mixture and then spoon them out and place them in the bread crumbs, coating them on both sides. Set aside and do the rest of the zucchini.
5. Pour about ¼ deep of olive oil on the bottom of a frying pan and preheat on medium heat. When gently heated, fill one layer of zucchini in the pan (adjust heat as needed so it’s not spritzing at you). When one side is fried to your liking, flip the zucchini over and fry the other side.
6. Meanwhile, grease the bottom of a medium sized casserole dish (about 8 x 8 or 9 x 12) and fill the bottom with about a ¼ inch of your favorite tomato sauce.
7. When zucchini is cooked put a layer on the bottom of your casserole dish and sprinkle a layer of the mozzarella cheese and then another ¼ of the tomato sauce.
8. Repeat these steps until all of your zucchini is in the casserole dish (ending with a layer of cheese and sauce on top).
9. Preheat your oven to 350 degrees and bake in middle rack of heated oven for 25 minutes.
10. Serve with your favorite pasta and enjoy! Serves about 5-8 people.
Recipe from the Kitchen of Sandy Williams
3. Crispy Fried Dill Pickles
After watching this tempting video, get the full recipe at Get In My Belly. Vegetarians enjoy, but vegans beware: the batter to fry the pickles contains eggs.
4. Grandma's Slow-Cooker Vegetarian Chili
I have always envied my family's chili on a cold winter day. With 4.5 stars and over 570 reviews, I am definitely going to try making this chili not only for myself, but for the rest of my family as well. Get the full recipe at allrecipes.
5. Fake Chicken Ranch Snack Wrap
Just like McDonald's (pictured) but healthier. Since this recipe comes straight from my own kitchen, I have listed it below:
Ingredients:
2 Morning Star Original Chik Patties
4 small flour tortillas
Fat free ranch dressing (to your liking)
1 cup of lettuce
Shredded Monterey Jack and cheddar cheese (optional and to your liking)
Directions:
1. Cook two Morning Star Original Chick Patties, following the directions on the package.
2. When patties are done cooking, cut patties into small, triangular bites. I usually use one patty for two snack wraps.
3. Grab two plates and place two small flour tortillas on each plate. Place a dollop of ranch dressing on each tortilla, followed by 1/4 cup of lettuce and shredded cheddar cheese to your liking (optional).
4. Divide the cooked patty bites four ways and place equal amounts on top of the lettuce.
5. Optional: Add more cheese on top of the patty bites.
6. Roll up the wraps, secure with a tooth pick and enjoy! Serves 2 people (2 snack wraps per person).
6. General Tso's Cauliflower
Looks just like General Tso's Chicken! As a vegetarian who enjoys Asian food, I am dying to try this recipe. Get the full recipe at pinch of yum.
Image via Two Healthy Kitchens. Recipe below from the kitchen of Justine Myers.
7. Vegetarian Unstuffed Pepper
Just like the classic stuffed pepper minus the ground beef and the stuffing. This savory recipe, listed below, comes from the kitchen of Justine Myers.
Ingredients:
2 cups cooked rice (you can cook rice in vegetarian broth instead of water for more flavor. I use Better Than Bouillon organic vegetable base).
1 medium zucchini (finely chopped)
1 small bag of baby carrots (finely chopped)
3-4 large green peppers (chopped in chunks)
1 large can of diced tomatoes (or fresh)
2 cups shredded colby jack cheese (optional)
1-1.5 jars spaghetti sauce
Salt/pepper/red pepper to your liking
Directions:
1. Preheat oven to 350.
2. Sautee the zucchini, carrots and peppers in olive oil, until carrots are soft.
3. Salt and pepper the vegetables generously, as it will be getting mixed with the rice.
4. In a 9 x 13 greased pan, combine the rice, vegetables, tomatoes, sauce (add enough sauce so that it is loose when mixing) and cheese. If the mixture is really thick, add 1/4 to 1/2 cup of water, as it will thicken when baking. Optional: I add a little red or cayenne pepper.
5. Mix well (If your pan is too full, I just make another small 8 x 8 pan as well).
6. Top with more shredded cheese (optional).
7. Bake for 40 minutes or until golden brown or a little crispy around the edges.
8. Spicy Vegan Sloppy Joes
Probably the lightest sloppy joe you'll ever try! Get the full recipe on Food Network.
9. Hearty Vegetable Lasagna
Get the full recipe at allrecipes.
Have you tried one or more of the above recipes? Do you have any tasty vegetarian or vegan recipes to add to the list? Comment below!
