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Homemade Vegetarian Recipes to Make for Dinner Tonight
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A small sample of the vegetarian recipes included.
Easy Vegetarian Red Beans Lasagna
Ingredients
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 (15 ounce) can red beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1/2 red bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups cold milk
1/2 cup grated Parmesan cheese
4 no-boil lasagna noodles
4 ounces shredded Gruyere cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over medium heat, and cook the onion until tender.
- Mix in garlic, and cook until heated through.
- Mix in red beans, tomatoes, and red bell pepper.
- Season with basil, oregano, salt, and pepper.
- Continue cooking 10 minutes, stirring occasionally.
- Melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth.
- Slowly stir in the milk.
- Mix in Parmesan cheese, and continue to cook and stir until slightly thickened.
- Spread 1/2 the red bean mixture in a 9x9 inch casserole dish, and top with 2 lasagna noodles.
- Layer with remaining bean mixture and remaining noodles.
- Cover with the sauce,
- and top with Gruyere cheese.
- Bake 20 minutes in the preheated oven, or until lightly browned
Rae's Vegetarian Chili
Ingredients
4 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can diced tomatoes with juice
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle beer
4 tablespoons chili powder, or to taste
1 tablespoon mustard powder
1 teaspoon dried oregano
freshly ground black pepper
1 teaspoon ground cumin
1/8 teaspoon hot pepper sauce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained and rinsed
2 cups shredded Cheddar cheese
Directions
- In a 4 quart pot, saute garlic in oil.
- Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, hot pepper sauce.
- Stir in the pinto beans, garbanzo beans, black beans, red and white kidney beans, and corn.
- Bring the mixture to a boil,
- reduce heat,
- and let simmer for 20 minutes.
- Top each serving with cheese (if you'd like).
Vegetarian Carrot Cake
Ingredients
3 teaspoons lemon juice
1 1/4 cups milk
2/3 cup vegetable oil
2 teaspoons orange zest
3/4 cup packed brown sugar
3 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup chopped walnuts
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Butter an 8 inch springform pan.
- In a small bowl, add lemon juice to milk.
- Stir together and let stand 5 minutes.
- Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
- In a large bowl, cream oil, orange zest and brown sugar.
- Add sour milk and vanilla.
- Add flour mixture and beat until smooth.
- Stir in the grated carrots and chopped nuts.
- Pour the batter into an 8 inch springform or other deep 8 inch pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
- Allow to cool.
Italian Vegetarian Patties
Ingredients
2 tablespoons vegetable oil
3/4 cup uncooked brown rice
1 1/2 cups red lentils
6 cups water
1 teaspoon salt
2 eggs
2 1/2 cups dry bread crumbs
1 1/2 cups grated Parmesan cheese
2 teaspoons dried basil
1 1/2 teaspoons garlic powder
3 tablespoons vegetable oil
Directions
- Heat 2 tablespoons oil in a large saucepan.
- Stir in the brown rice, and cook until golden brown.
- Add the lentils, water, and salt; bring to a boil.
- Reduce heat to low, cover
- Cook until the rice is tender and the water is absorbed, about 40 minutes.
- Add additional water if needed; mixture should be very thick.
- Remove from heat and let cool slightly.
- Place the cooked rice mixture in a food processor along with the eggs,bread crumbs, Parmesan cheese, basil, and garlic powder.
- Process until well combined, and the texture of ground meat.
- Form into 1/4 to 1/2 inch thick patties, using about 3 tablespoons mixture for each.
- Heat 3 tablespoons oil in a large skillet. In batches, fry patties until browned, about 2 to 3 minutes per side.
- Drain on paper towels; cool.
- Fry remaining patties in the same manner.
Vegetarian Quiche
Ingredients
1 (9 inch) unbaked pastry shell
1 1/2 cups chopped onion
1 medium green pepper, chopped
1 cup chopped tomatoes
1/2 cup chopped zucchini
1/2 cup sliced fresh mushrooms
2 tablespoons butter or margarine
1/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch ground cinnamon
5 eggs
1/4 cup milk
1/4 cup grated Parmesan cheese
Directions
- Line unpricked pastry shell with a double thickness of heavy-duty foil.
- Bake at 450 degrees F for 5 minutes.
- Remove foil; bake 5 minutes longer.
- Reduce heat to 350 degrees F.
- In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter.
- Add the curry powder, salt, pepper and cinnamon; mix well.
- Spoon into crust.
- In a bowl, beat eggs.
- Add the milk and cheese; mix well.
- Carefully pour over vegetables.
- Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
- Let stand for 5 minutes before cutting.
PDF download eBook. Vegetarian recipes for dinner for beginners and experts.
97 vegetarian recipes dinner, lunch and breakfast, snacks and dessert.
