Vegetarian Meals Recipes (Most Popular)
This recipe is originally published by Bryanna Clark Grogan. I have substituted plain yogurt for tofu sour cream as it calls for in the original vegan recipe. Sweet and savory, it is delicious for dinner or lunch with brown rice or couscous If you are using fresh pumpkin, save the seeds for toasted pumpkin seeds as a snack.
I need protein in the morning or I'm starving before 10! I like to sleep until the last minute possible, but need breakfast on the go. I was buying those Jimmie Dean Egg White sandwiches, when I thought "I can make these MYSELF, and CHEAPER too!" I cook up a dozen egg whites at a time - the LAZY way--I spray a silicone muffin pan with non-stick spray and place 1 egg white in each muffin cup and bake at 400 until done (about 15 minutes). I let them cool and freeze them in ziplocs. This is a great way to use up your eggs before they get old and saves me time in the morning. By the time I toast my multigrain thin (or you can use a light english muffin) the egg white are heated up in the microwave (about 30 seconds). I slap them on my toasted mutigrain thins with a slice of cheese and head out the door!
I don't measure when I make things, so I just guessed. This is my favorite
This dish is divine. Served either hot or cold - it don't matter. Your taste buds are gonna love you either way.
This satisfying & delicious thai stew is packed with nutrients. Serve it over brown rice, with a salad & piece of whole grain bread.
By nature of being vegan, this recipe is cholesterol free, though I suppose you could change that and use regular butter and milk instead if that's what you have on hand.
This is a plain recipe that will make a biscuit-like scone, but you can jazz them up with whatever you have around: cinnamon, blueberries, dark chocolate chips, etc.
I usually add about a cup of blueberries. (If you do this, add .125 cups of blueberries to your nutrition tracker for each serving)
Quick, easy, tasty alternative to pizza.
You can add meat or keep it vegetarian. Another great recipe to clean out your fridge by!
With zucchini so plentiful in the summer, and friends sharing their harvest, I find this a very easy and enjoyable dish.
Black beans and quinoa provide plenty of protein- no fake meat needed! I really like these served with seasoned sweet potato fries.
This dish just cries "Summer" and it's one of my favorite dishes to make in late July, early August when the Farmer's Market is flush with these favorite vegetables.
If you prefer, you can peel the eggplant, but we love the added texture and flavor. I often make ahead on Sunday for dinner later in the week as the flavors marry and deepen if allowed to sit a day or two. Serve over whole grain pasta for a healthy vegetarian dinner that your kids will love.
I called this lazy tofu because it has become one of my go-to dinners for those nights where you just don't WANT TO COOK!
This is easy to make and soooo good. Sour cream makes the eggs a little fluffier, without adding too many calories. To cut the fat, take out an egg and add some more veggies.
My father's grandparents on both sides were from Austria and he grew up with many traditional German and Austrian dishes and a love for cooked cabbage in various forms. This love he passed on to me and I'm delighted to present his sweet and sour red cabbage recipe.
My 12 year old loves making this recipe. I recommend using vegan friendly options when available and adjust the bouillon granules to your liking, or better yet, use vegetable stock that you've made!
Delicious, baked-not-fried, version of the classic. Excellent company recipe!
use 1 lb of lentils to make a big batch for the family and serve with brown rice. Healthy and warm comfort food for 145 a serving. So good you can have 2 servings.
This is a delicious dish with a lot of flavor.