Vegetarian Meals Recipes (Most Popular)
Adapted from The Homemade Pantry by Alana Chernila. This combination of ingredients and method makes for incredibly fresh, thick yoghurt with a slight tang - perfect as a base for dips and dressings, dolloping on tacos and potatoes and eating plain! I’ve added some of our favourite flavour variations too, feel free to play!
My stepdad loves pizza, but he's a diabetic and is always watching his carb load. This crust isn't "low carb" per se but it is higher in protein and fibre than your run of the mill storebought. It even freezes beautifully!
This is my favourite use for the Radish Top Pesto - the sweet peppers temper the bite of the radish tops and add visual interest to the bowl.
These sweet, smoky and peppery strips are adapted from a handful of raw food recipes to work with the oven. Great for summer ZLT's!
My mom loves the Prince Edward County rye bread from Stonemill Bakery, but it's expensive and hard to find. I made her *my* version based off a German country loaf recipe - tangy with yoghurt and sourdough starter, hearty with Red Fife, dark rye, oats and sunflower seeds and crusty from a multi-temperature baking process. It's a loaf with definite staying power on our menu!
This recipe is from the cookbook "Healthy Meals for Less", page 73.
Delicious! If you have a food processor it should only take about 5 minutes to prepare. By hand, it takes around 30 minutes, but it's a great workout! :)
I found this receipe on Farmgirlfare.com. Very good! Very filling! Very healthy, and tasty, and satisifying! This is a cross between soup and stew...a hearty vegetarian dish!
I thought this up while I was in the shower. I figured the flavors would go well together and they did! Even though I don't really like eggs all that well, I ended up LOVING this!
I thought this up while I was in the shower. I figured the flavors would go well together and they did! Even though I don't really like eggs all that well, I ended up LOVING this!
A twist on traditional hummus, this variety has a Southwestern flare. Seed the jalapeno for a less spicy dish, or add cilantro for additional flavor.
You can change the vegetables included to take advantage of the best and freshest of the season.
This is a low-sodium, high-fiber version of "Special K Loaf" made with Bran cereal instead of Special K. A vegetarian meatless version of meatloaf.
This is a vegetarian version of a Cooking Light tart recipe
This is a vegetarian eggplant dish that can be eaten as stew or served with rice/bread. Makes approximately 8 - 1 cup servings
This satisfying dish makes a handsome centerpiece for the holiday meal.
This is a warm salad - cooked mushrooms poured over mixed greens. The warm mushrooms are supposed to wilt the lettuce a bit. Try to use the pre-packaged mixed colorful lettuce which is sold in Grocery stores. I tried a similar salad at an Italian restaurant, but they used Oyster Mushrooms.
One summer I combined my love for onions with a bumper crop of tomatoes and a homemade balsamic dressing. The result was this salad that receives thumbs-up approval whenever it's served
This is what I fixed in the Instant Pot 7-30-2019 Tuesday because I wanted some veggies. I basically just dumped the two cans of beans and tomatoes and the one package of asparagus into IP, with a dab of coconut/ghee (which I need to go add), and some Spike vegetarian no-salt herbal seasoning. Each package held 2.5 to 3 servings but I just decided to call the total recipe 6 servings, just because... I can!
Can be eaten alone (calorie description) or as a taco mixture with tortillas or chips or corn bread (not included in nutritional value)