60+ Dinner Recipes Healthy Vegetarian Part.1

1#Fresh Tomato Sauce

If you grow your own tomatoes, this is the way to go. It's wonderful frozen and you can add ground beef, sausage or leave it vegetarian.


  • 1 large onion, chopped
  • 1/4 cup olive oil
  • 4 cloves garlic, chopped
  • 1 tablespoon parsley
  • 1/2 green pepper, chopped
  • 28 ounces FRESH tomatoes (cored and seeded; no need to peel)
  • 1 small can tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon thyme
  • 1 teaspoon tarragon
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 teaspoon red wine vinegar

SautThank's For Reading fresh tomato sauce Easy Recipes Chanukah gelt

2#Chanukah Gelt

Gelt means "money" in Yiddish. Another meaning is "gold."

Source: Vegetarian Times


  • 18 large apricot halves
  • 1/2 cup bittersweet chocolate, broken into bits, or chocolate chips


In a small microwave-safe dish, melt chocolate on HIGH for 1 1/2 to 2 minutes, stopping cooking every 30 seconds to stir. Do not overcook or chocolate will burn. Alternatively, melt chocolate in a double boiler over very low heat until just liquid, being careful not to overcook. Dip apricots in chocolate, covering approximately half the apricot. Place dipped apricots on a cookie sheet covered with wax paper; chill in the refrigerator until chocolate hardens, about 20 minutes.

Yield: serves 6

Thank's For Reading Chanukah gelt Easy Recipes bittersweet black bean and corn relish

3#Bittersweet Black Bean and Corn Relish


  • 1 (16 ounces) bag black turtle beans
  • 4 cups frozen kernel corn
  • 1 medium red bell pepper
  • 2 medium green bell peppers
  • 2 large, fresh pineapples
  • 1 cup honey mustard dressing, any brand
  • 2 teaspoons coconut extract
  • 1/2 cup pina colada mix
  • 1 teaspoon Caribbean blend jerk seasoning
  • 1 cup extra virgin olive oil


Clean and cook beans as directed adding salt and pepper to taste. When tender, rinse under cold water, being careful not to break the beans apart. Refrigerate. Thaw corn and mix with black beans. Drain.

Remove seeds from peppers and dice into small pieces. Skin the pineapples; core and dice into small pieces. Mix peppers and pineapple with remaining ingredients separate from the bean mixture.

Fold together with the bean and corn mixture; refrigerate until ready to serve. Great served as a dip with banana chips, stuffed in a pita pocket for a vegetarian sandwich, or as a salad topper for tossed greens. Yield: 1/2 gallon

Thank's For Reading bittersweet black bean and corn relish Easy Recipes vegetarian mushroom gravy

4#Cheese and Nut Loaf


  • 2 tablespoons unsalted butter, plus more for pan
  • 1/2 ounce dried porcini mushrooms
  • 1 1/2 cups walnuts
  • 1/2 cup cashews
  • 1 yellow onion, finely chopped (1 cup)
  • 2 teaspoons minced garlic (2 cloves)
  • 3 ounces shiitake mushrooms, finely chopped (1/2 cup)
  • 1 1/2 cups COOKED brown rice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh marjoram
  • 2 teaspoon chopped fresh thyme
  • 1 teaspoons chopped fresh sage leaves, plus
  •     more for garnish
  • 4 large eggs, lightly beaten
  • 12 ounces Gruy

5#Carrot Rice Nut Burger

This is a wonderful alternative to hamburgers. Use organic ingredients! There is a difference. The original recipe makes 30 servings. The recipe has been scaled to make 5 servings.


  • 1/2 cup brown rice
  • 2 tablespoons plus 2 teaspoons cashews
  • 2 1/2 ounces sunflower seeds
  • 1/8 sweet onion, chopped
  • 1 carrot, chopped
  • 1/2 teaspoon extra virgin olive oil
  • Salt to taste


Preheat oven to 425 degrees F (220 degrees C). In a large saucepan bring 6 cups of water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 40 minutes.

Roast cashews and sunflower seeds in preheated oven for 10 to 15 minutes. In a food processor grind nuts to a fine meal; transfer to a large bowl. Place onion and carrots in food processor and pulse until fine; transfer to bowl with the nuts.

Combine cooked rice and olive oil in food processor and pulse until smooth; spoon into the large bowl. Season with salt, to taste. Using your hands mix the ingredients and form them into patties or logs. Bake in preheated oven for 12 to 15 minutes.

6#Vegetarian Chili

This spicy chili will warm you on a chilly (no pun intended) evening and is also very healthful. You can eat it as a thick soup or serve it overcooked spaghetti, as a sort of sauce.


  • 1 onion, minced
  • 1 tablespoon olive oil
  • 1 (16 ounces) can be diced tomatoes, undrained
  • 1 cup water
  • 1 sweet bell pepper, diced
  • 1 tablespoon chili powder (or more, to taste)
  • 2/3 cup uncooked barley
  • 1 (15 ounces) can pinto beans, drained
  • Shredded Cheddar cheese


In a large skillet, sautThank's For Reading vegetarian chili Easy Recipes cream of garbanzo soup

7#Cream of Garbanzo Soup

Source: Very Loosely adapted from 101 Meatless Family Dishes by John Ettinger


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • 1 carrot, thinly sliced
  • 1/2 yellow bell pepper, chopped (may use another color if yellow isn't available)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red pepper flakes (or more to taste)
  • 7 cups water
  • 2 tablespoons vegetarian chicken-style seasoning/broth mix (I use McKay's brand)
  • 1 (28-ounce) can garbanzo beans, rinsed and drained
  • 1 cup fat-free half-and-half
  • 2 teaspoons dried parsley
  • 1 cup fine egg noodles (or favorite recipe dumplings)


In a large kettle, heat oil over medium-high heat; sautThank's For Reading cream of garbanzo soup Easy Recipes village tavern capellini vegetarian

8#Village Tavern Capellini Vegetarian


  • 12 ounces angel hair pasta, cooked according to package instructions drained and kept hot
  • 1 portobello mushroom cap
  • Salt and pepper to taste
  • 1 to 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1/4 cup white wine
  • 1/2 cup sun-dried tomato pesto
  • 2 ounces butter
  • 2 cups curly spinach
  • 2 tablespoons Parmesan cheese


Season the portobello cap with salt and pepper; grill for about 3 minutes on each side or until heated through. Set aside. Saut

Thank's For Reading village tavern capellini vegetarian Easy Recipes wicked hot chili

9#Wicked Hot Chili

Source: OK, So Now You're A Vegetarian


  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 stalk celery, coarsely chopped
  • 2 cloves garlic, minced
  • 1/2 jalapeno pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 (14 1/2 ounce) can stewed tomatoes
  • 1 (3.8 ounces) can be sliced black olives
  • 1 tablespoon anchovy-free Worcestershire sauce
  • 1/3 cup TVP (textured vegetable protein)
  • 1 tablespoon chili powder
  • 1/4 teaspoon red pepper flakes or cayenne pepper
  • 1 1/4 teaspoons ground cumin
  • 1 1/2 cups V-8 or other tomato juice
  • 1/2 cup water
  • 1 (15 ounces) can black beans, drained
  • 1 (15 ounces) can chili beans, drained
  • Salt and freshly ground pepper, to taste


In a heavy-bottom soup pot, heat the oil over medium heat. SautThank's For Reading wicked hot chili Easy Recipes Chile and Cheese Enchiladas

10#Chile and Cheese Enchiladas

My kids were vegetarians for years and these are easy and delicious for even meat-eating people!


  • 1 cup sour cream
  • 1 cup small curd cottage cheese
  • 1/2 envelope (2 tablespoons) dry onion soup mix
  • 1/2 cup chopped green onions, including tops
  • 2 (10 ounces) or 1 (19 ounces) can red enchilada sauce (or use enclosed chile sauce recipe)
  • 1 dozen corn tortillas
  • 1 (4 ounce) can mild green chiles
  • 8 ounces shredded Monterey jack cheese


In a small bowl, stir together sour cream, cottage cheese, chilies, onions, and onion soup mix. Blend well and set aside. Pour 1/2 cup of the enchilada sauce over the bottom of a lightly greased 7 x 11-inch baking dish, and set aside.

Wrap tortillas in paper towels (damp) and microwave on high for 1 minute, or until tortillas are softened. Do not overheat. To assemble enchiladas, place 3 T of the sour cream mixture down the center of the tortilla and sprinkle with 2 T of the cheese. Roll to enclose, and arrange seam side down in sauce in casserole dish. Pour remaining sauce overall. Cover loosely with plastic wrap. Microwave on high for 10-12 minutes rotating dish.

Thank's For Reading Chile and Cheese Enchiladas Easy Recipes African-style vegetarian stew

11#African-Style Vegetarian Stew


  • 4 small kohlrabies, peeled and cut into chunks
  • 2 sweet potatoes, peeled and cut into chunks
  • 1 large onion, chopped
  • 2 zucchini, sliced thick
  • 5 fresh tomatoes or 16 ounces canned
  • 1 (15 ounces) can garbanzo beans, liquid included
  • 1/2 cup couscous, or bulgur wheat
  • 1/4 cup raisins, dark or golden
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 3 cups water


Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender for about 30 minutes.

NOTE: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

Thank's For Reading African-style vegetarian stew Easy Recipes green chile avocado enchiladas

12#Green Chile Avocado Enchiladas

Yield: 4 servings


  • 1 (16 ounces) package either cubed with onion  or Southwestern hash browns variety
  • 4 vegetarian "chicken" patties, cooked and cubed
  • 1 pound shredded Mexican cheese, divided
  • 8 corn tortillas
  • 1 (19 ounces) can of green chile sauce
  • 1 (15 ounces) container avocado tomatillo salsa, divided
  • Shredded lettuce
  • Diced tomatoes
  • Sour cream


Prepare potatoes according to package directions and set them aside to cool. Combine cubed "chicken" patties, three-quarters of the cheese, and cooled potatoes. Pour about half the green chile sauce into the bottom of a 9 x 13-inch baking pan. Fill one corn tortilla with potato filling and place in a baking pan. Continue until all tortillas have been filled and placed in the pan.

Combine three-quarters of the salsa with the remaining green chile sauce. Pour over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees F for 20 to 30 minutes until cheese melts. Serve with shredded lettuce, diced tomatoes, sour cream, and remaining salsa.

Thank's For Reading green chile avocado enchiladas Easy Recipes Grilled Chile Relleno

13#Grilled Chile Relleno


Source: Chef Steve Raichlen

  • 6 large poblano chiles (see note)
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 jalapenos, seeded and chopped (leave seeds
  •     in for spicier filling)
  • 1/2 red bell pepper, finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 (28 ounces) or 2 (16 ounces) cans vegetarian baked beans, drained
  • 1 to 3 teaspoons hot sauce
  • 12 ounces pepper jack or Monterey jack cheese,
  •     coarsely grated (3 cups)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 1 cup mesquite or other wood chips, soaked in water for 1 hour, then drained (see note)


Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds.

Heat olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro, and cumin and cook over medium heat until golden brown, about 4 minutes. Remove pan from heat and stir in baked beans, hot sauce, and 2 cups of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with the remaining cheese.

Set up the grill for indirect grilling and preheat to medium. Arrange the chiles on the grill away from the heat. Cook until chiles are tender and cheese is browned and bubbling, 30 to 40 minutes. Remove from grill and serve at once.

Makes 6 side-dish servings.

Note: You may substitute green bell peppers for the poblanos; cut pepper tops off about 1/2 inch below the stem. Using a spoon, scrape out the insides, taking care not to puncture the bottom.

If you are using a gas grill, place the wood chips in the smoker box or smoker pouch under the grill grate directly over the burner. Run grill on high until you see smoke, then reduce heat to medium. If using a charcoal grill, preheat to medium. Just before cooking, toss the wood chips on the coals.

Thank's For Reading Grilled Chile Relleno Easy Recipes Vegetarian Black Bean Chili Mix in a Jar

14#Vegetarian Black Bean Chili Mix in a Jar

This is very healthy. It has almost no fat and is mainly from the bottom of the food pyramid.


  • 3 cups black beans, sorted
  • 3 tablespoons dehydrated onion
  • 3 tablespoons granulated garlic
  • 1 teaspoon crushed oregano
  • 2 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper (do not omit)
  • 1 1/2 cup white rice.


Put black beans into the bottom of a jar, Combine spices in a zip-type bag. Put rice in a zip-type bag. Attached the following instructions on a gift tag:

Wash beans. Put in pot with contents of seasoning bag. Add 1 tablespoon olive oil and cover beans with 2 inches of water. Bring to a boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done.

To cook rice, put 3 cups water and 1 teaspoon salt into a pot and when it boils, add rice. Lower heat, cover, and steam for 20 minutes.

Serve about 1/2 cup rice in the bowl, and ladle beans over the top. Sprinkle with minced cilantro, finely chopped green onion, and a squeeze of lime juice.

Thanks For Reading Vegetarian Black Bean Chili Mix in a Jar Easy Recipes p.f. chang's china bistro temple long beans

15#P.F. Chang's China Bistro Temple Long beans

This simple stir-fry of Chinese long beans in a vegetarian oyster sauce is true to the spirit of Chinese Buddhist cuisine, hence the name, "Temple Long beans."

Pressed five-spice tofu, vacuum-packed, and with the consistency of a firm cheese is sold in the refrigerator cases of many Asian groceries. If you cannot find it or the fragrant Chinese yellow chives, simply double the number of long beans. String beans can also be substituted for long beans.


  • 4 cups (6 to 8 ounces) Chinese long beans, cut into 3-inch lengths
  • 4 ounces five-spice pressed tofu, cut into thin slices
  • 1/2 cup finely julienned carrot
  • 1 cup Chinese yellow chives, cut into 3-inch lengths

Temple Sauce

  • 1/4 cup vegetarian oyster sauce
  • 1/2 teaspoon soy sauce
  • 1/4 to 1/2 teaspoon granulated sugar
  • 1/2 cup hot water
  • 2 teaspoons canola oil
  • 2 teaspoons cornstarch dissolved in 1 1/2 tablespoons cold water
  • Several drops of Japanese sesame oil (optional)


Separately blanch the long beans and carrots until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.

Combine the Temple Sauce ingredients. Taste and adjust the soy sauce and sugar to your liking. Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the long beans, carrots, and tofu. Stir-fry until hot, about 2 minutes.

Stir the sauce and add it to the pan. Bring it to a simmer, tossing to bathe the veggies. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds. Shower in the chives, stir to blend, then turn off the heat. Add the sesame oil and toss to mix. Serve with steamed rice. Serves 2 to 4 people.

Thanks For Reading p.f. chang's china bistro temple long beans Easy Recipes mucho gusto vegetarian tacos

16#Mucho Gusto Vegetarian Tacos

Source: Mucho Gusto, Del Mar, California

Soft mini tortilla prepared "Baja Style" with chopped onions, cilantro and salsa. Rich in vitamins and fiber, very tasty, very low in fat, and very healthy!

4 servings


  • 1/2 cup rice
  • 1/2 cup tomato juice
  • 1/2 cup water
  • 4 corn tortillas (or 8 mini tortillas)
  • 1/3 cup onion, julienne cut
  • 1/2 cup bell pepper, julienne cut
  • 1/2 cup zucchini, julienne cut
  • 1 cup black or pinto beans, cooked
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon oregano
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon red pepper
  • 2 ounces (1/4 cup) salsa of your choice
  • Cilantro (optional)


Cook rice according to package instructions, except adjust liquid to be 1/2 cup water and 1/2 cup tomato juice. Saut

Thank's For Reading mucho gusto vegetarian tacos Easy Recipes Louisiana dirty rice

17#Louisiana Dirty Rice


  • 1 pound giblets (wildfowl, chicken,
  •     or turkey), chopped fine
  • 2 cups raw white rice
  • 1/2 pound loose pork sausage
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 2 cloves garlic, chopped
  • 1/2 cup chopped fresh parsley
  • 1 cup scallion tops
  • Salt and pepper, to taste


Boil the giblets in a saucepan of salted water to cover until very tender. Drain, reserving the liquid, and set the giblets aside. Return the liquid to the saucepan, adding more water if necessary to make 4 cups. Add the rice, bring to a boil, and cook, covered, over low heat for 20 minutes or until tender. Set aside and keep warm.

In a deep heavy skillet start the pork sausage on low heat; as soon as the fat begins to the cookout, add the onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all the vegetables are soft. Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper, and stir all together lightly but thoroughly. If possible, add some drippings from the fowl or meat which you are serving. Do not let parsley and scallion tops become scorched.

Vegetarian Dirty Rice

Follow directions for Louisiana Dirty Rice, using 1/2 cup peanuts in place of the giblets and pork sausage, and sautThank's For Reading Louisiana dirty rice Easy Recipes p.f. chang's china bistro Singapore street noodles

18#P.F. Chang's China Bistro Singapore Street Noodles


Singapore Sauce

  • 2 tablespoons white vinegar
  • 1/4 cup curry powder
  • 1 pinch turmeric (optional)
  • 1/4 cup lite soy
  • 1 cup vegetarian oyster sauce
  • 1/4 cup Sriracha chili sauce
  • 1/4 cup ketchup
  • 2 gallons water
  • 1 pound rice stick noodles
  • 4 tablespoons canola oil
  • 8 ounces medium-size shrimp
  • 8 ounces chicken, julienned
  • 1 tablespoon garlic, chopped
  • 1 cup cabbage, julienned
  • 1/2 cup carrots, julienned
  • 2 medium tomatoes, diced
  • 1 bunch scallions, green parts cut 2 inches long
  • 1/4 bunch cilantro, roughly chopped
  • 1 teaspoon sesame oil
  • 1/3 cup fried shallots
  • 1 lime, quartered


Combine vinegar, curry powder, and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce, and ketchup; mix well. Set aside.

Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons of canola oil; set aside.

In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots, and tomatoes; stir-fry for 1 minute. Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro, and sesame oil; toss briefly.

Garnish with fried vegetarian Italian spaghetti

19#Vegetarian Italian Spaghetti


  • 8 ounces fresh mushrooms, sliced
  • 1 large red pepper, diced
  • 1 large green pepper, diced
  • 10 green onions, chopped
  • 1 large onion, diced
  • 8 large garlic cloves, chopped
  • 3 large shallots, chopped
  • 2 teaspoons dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • Dash red pepper
  • 1/4 cup olive oil
  • 4 (15 ounces) cans diced tomatoes, undrained Salt and pepper, to taste
  • 1 (16 ounces) package spaghetti, cooked according to directions


Cook and stir mushrooms, peppers, onions, garlic, shallots, basil, oregano and red pepper in hot oil in a large skillet until lightly brown.

Add tomatoes with juice and bring to a boil. Reduce heat to low and simmer 45 minutes. Season to taste with salt and pepper. Spoon sauce over hot spaghetti. Makes 4 servings.

Thanks For Reading p.f. chang's china bistro Singapore street noodles Easy Recipes vegetarian lasagna

20#Vegetarian Lasagna


  • 1 (8 ounces) package lasagna noodles
  • 2 (10 ounces) packages chopped spinach
  • 2 cups sliced fresh mushrooms
  • 1 cup grated carrot
  • 1/2 cup chopped onion
  • 1 tablespoon oil
  • 2 (8 ounce) cans tomato sauce
  • 1 (6 ounces) can tomato paste
  • 1/2 cup chopped black olives
  • 1 1/2 teaspoons oregano
  • 2 cups cottage cheese, drained
  • 1 pound Monterey jack cheese, shredded
  • Parmesan cheese


Cook noodles in boiling unsalted water for 8 to 10 minutes or until tender; drain and set aside. Cook spinach according to package directions and drain well. In a saucepan cook mushrooms, carrot, and onion in oil until tender. Stir in tomato sauce, tomato paste, olives, and oregano.

In a greased 13 x 9-inch baking dish, layer half the noodles, cottage cheese, spinach, Jack cheese and sauce mixture; repeat the layers, reserving about 1/2 cup cheese for the top. Sprinkle with Parmesan cheese. Bake at 375 degrees F for 30 minutes. Let stand for 10 minutes before serving. Freezes well.

Thank's For Reading vegetarian lasagna Easy Recipes

60+ Dinner Recipes Healthy Vegetarian Part.1
60+ Dinner Recipes Healthy Vegetarian Part.2
60+ Dinner Recipes Healthy Vegetarian Part.3

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