Vegetarian Meals Recipes (Most Popular)
This also works well with a thinly shaved leek, so play to your preference.
Radishes get the short end of the veggie stick - too hot for some, not versatile enough for others... well, these muffins disprove all that! Just like carrot muffins, these are filled with shredded radish which adds a nice spice note with the allspice and cinnamon. Sweet raisins buffer the heat too.
This version of arrabbiata makes no secret of it's spice - with two habaneros, you're in for fire! The rest of the ingredients balance the heat perfectly though, and the mix is an enjoyable one on any type of food! Inspiration came right from our garden - the stepdad planted "Scotch Bonnet" peppers thinking they were another type of small sweet reds. Boy, was he wrong after his first pepper sandwich! If you really can't take the heat, add a splash of heavy cream to the mix at the end to temper it.
"Also the product of the untimely fridge/freezer death, this is a lightly zippy concoction of tomatoes, peppers, celery, carrots and garlic, with a splash of white wine, some of my garden herbs and a totally unique twist - cucumber!"
Yields 10 cups, 1/2 cup per serving
Vegan Parmesan in naturally buttery cornmeal really boosts the richness and comfort factor of this dish, and when crowned with caramelized, sweet-sour-spicy Brussels sprouts it's a holiday-type meal you can have any time of year! Adapted from p. 161 of The Vegan Girl's Guide to Life my Melisser Elliot. Serves 1.
Sweet and tender from a warm honey and milk starter, this whole wheat bread has both corn meal and corn germ for a burst of nutty flavour that plays off the plump raisins perfectly.
If a softer crust is your goal with this already buttery, nutty tasting bread, brush the top of the loaf with melted butter right after removing it from the oven and keep the bread in the pan for 30 minutes to cool.
You can't go wrong with a sweet and tangy gluten free and vegan stir fry - packed with veggies, tofu and glass noodles!
Barely adapted from neohomesteading.com/brown-sugar-banana-jam
/, this super-small batch preserve is rich with butter and brown sugar and gets a glug of rum at the end for an adults-only treat!
Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into this filling for roasted zucchini-based "marrow bones". Lentils and olives add extra texture and flavour too!
A sweet and tangy lemon sauce blankets fresh vegetables and tender noodles in this quick stir fry dinner. Way better than takeout, both in nutrition and taste!
This veggie packed stirfry is punched up with Szechuan peppercorns, Chinese five spice, ginger and garlic and is finished with Szechuan and Mongolian sauces. Not only is it deliciously exotic, but it's gluten free and vegan too!
Adapted from Great Gluten Free Vegan Eats from Around the World, sweet, tangy and salty flavour is at everyone's fingertips
Adapted from Asian Tofu, this traditional soy-based recipe skips the frying in favour of a high-temperature bake. Basted and served with sweet and savoury sauce, it's a great addition to sushi night.
A few "secret" ingredients are my keys to making this lightning-fast pasta sauce taste like it's simmered all day! This is smooth and meat-free, but add what you (and your family) adore!
This recipe is really one of those "everybody in the pool" deals - a slew and a half of vegetables and a hefty dose of tofu cook in fragrant sesame oil before meeting a glaze of orange-teriyaki flavour. Toss in a handful of sesame seeds if you have them too!
A hearty, exotically-spiced soup with saffron, curry, ginger and even sweet orange notes. Vegan, but with nutty chickpeas and a ton of vegetables and grains you'll never miss the meat. This also freezes well.
Who says pasta suppers have to be heavy, super-saucy affairs? This is a wholesome dinner dish packed with arugula and lemon that will never weigh you down!
Since I can't digest oils or fats, traditional dishes like this cheese and pepper pasta from Rome are usually off-limits. With a few substitutions though, I've made a pretty good model of it! This is loaded with pepper and garlic with a bright burst of lemon - your tastebuds will be in heaven! I also love to toss in steamed broccoli with the pasta for added flavour and colour.
Serves 4 as a lunch entree, and keeps really well in the fridge for 4-5 days! Red quinoa, aside from being a complete protein, is higher in B vitamins than white and is a good source of magnesium and zinc too.
Make a batch of this, separate it into individual portions and keep it in the fridge for those mornings when you're short on time! All it takes is a quick zap for a hot breakfast at home or work. Buckwheat is gluten free and a source of all the essential amino acids, great for vegan protein needs!
Whether you're vegan, vegetarian or just want a low-calorie "meaty" dish to have with dinner, these roasted eggplant cutlets fit the bill. Sliced into long slabs and marinated in an Asian-style mixture before being baked in the oven, they're a delicious addition to routine.
You can't go wrong with the protein power of legumes, the richness of cocoa and the fibre of oatmeal! These baked bars are studded with almonds, bran cereal, Craisins and chocolate chips too, and are above and beyond your storebought Oatmeal-to-Go!
Why pay a premium price when you can roast and can tomatoes from your own garden? These are wonderful stirred into rice or spooned over steamed or roasted veggies. The jars have a shelf life of 12-18 months, and aside from storing in a cool, dark place need no special attention.
Adapted from Edible Herbs by Charles W.G. Smith. Filled with tons of antioxidant-rich, hearty vegetables, black soybeans (insanely high in omega-3 and -6 as well as anthocyanins!) and flax-enriched pasta, its a tasty vegan way to keep your heart, skin, digestion and detoxification systems at peak condition while keeping a smile on your face!
This is a sweet, tangy, garlicky, oniony, beery mop or smear perfect for anything - veggies, tofu, chicken, pork or beef! Adapted from The Beeroness http://thebeeroness.com/2012/05/10/beer-br
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-barbecue-sauce/
Makes about 17 fl. oz, NI per 2-tbsp serving.
Homemade ricotta cheese and Xyla-sweetened Mountainberry jam star in these simple, pan fried dumplings of decadence. The adults at school liked them, no doubt the kids will too!
Rich, thick and full of flavour from creamy coconut milk, coconut oil, coconut extract and naturally sweet carob powder. It whips up nice and smooth, and if you chill it, it pipes like a dream!
Baking powder without the allergenic gluten or corn starches, aluminum or other fillers.