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Vegetarian Recipes (Most Popular)

54199 results - showing 46111 to 46120
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Hailey's Red Pepper Egg Cups
Hailey's Red Pepper Egg Cups

Okay I have to admit i got this idea from another sparkteens recipie but her's wasn't vegetarian. So I made mine vegetarian and added a few things I had in my kitchen!Submitted by GALOBLUE

Hailey's White Egg Cup

This is a Healthier version of Hailey's Egg Cup. Fabulous to have in the morning whenyou just want some hand food.Submitted by GALOBLUE

Spiced Indian Cauliflower Soup

Mild spicy soup. Creamy and warming, good as a starter or light meal. Makes 8 1-cup servings.
Recipe is from Vegetarian Cooking by Ron Denny and Christine Ingram, adjusted according to my taste.Submitted by WAIT4IT

Ratatouille, Americanized version

Hearty vegetable dish that works well as a meal or a side. Easy to make, yet still healthy. Good hot or cold, but do not recommend freezing.Submitted by WAIT4IT

Simple Potato Leek Soup

Very basic, good, and surprisingly satisfying. About 1 cup per serving.Submitted by WAIT4IT

Intensely Blueberry Pancakes

They're filling, balanced, and will keep you going for hours, and you will not feel the need for much if any sweetening. I also like to add pecans to this recipe (1 cup, chopped), but figured not everyone would think the combination is worth the extra calories and fat...
Makes a dozen 5 to 6 inch pancakes. 2 pancakes per serving.Submitted by WAIT4IT

Savory Butternut Squash Soup

This soup is really a comfort food -- good hot or cold. Top with parmesan, lightly wilted spinach, or croutons. 1/2 cup per servingSubmitted by WAIT4IT

Greek Rice

This rice dish can be used as a side, as a stuffing for tomatoes or eggplant, or augmented with any number of additional ingredients for a main dish (chopped tomatoes, artichokes, sliced olives, pine nuts, chestnuts, raisins, chopped or ground meats, etc). It's a very versatile base for a variety of dishes. Makes about 5 cups, 1/2 cup per serving.Submitted by WAIT4IT

Spanakopita (Greek Spinach Pie) Filling

This is a fantastic, easy filling that can be cooked and eaten without a crust at all, or is fantastic in any type of crust (though phyllo is the traditional choice). It is deliciously tangy, slightly firm, and moist but not enough to make any crust soggy. This is great for any meal or as a side dish or appetizer, with or without crust. (The butter is optional and adds 1/3 tsp butter per 1/2 cup serving. It can be dropped or reduced, as desired, but it is not included in the nutritional info.) Makes about 8 cups total, 1/2 cup per serving.Submitted by WAIT4IT

Baked Eggplant Parmesan

This eggplant parmesan has a more interesting sauce than the usual marinara, and it's easy to make while the eggplant is being oven-fried. Flavorful and filling, while still being healthy, it's far better than the original fried version (imho). Makes 8 servings (roughly 5-6 slices of eggplant plus sauce each).Submitted by WAIT4IT

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