60+ Dinner Recipes Healthy Vegetarian Part.2

60+ Dinner Recipes Healthy Vegetarian Part.2

 

21#Chili Pasta Casserole

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15 ounces) can vegetarian chili with beans
  • 1 (14 1/2 ounce) can Italian style stewed tomatoes, undrained
  • 1 1/2 cups shredded sharp Cheddar cheese, divided
  • 1/2 cup reduced-fat sour cream
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon garlic powder
  • 8 ounces cooked pasta

Procedure

Cook ground beef and onion in a large skillet. Sprinkle with salt and pepper. Brown beef until no longer pink. Drain fat. Stir in chili, tomatoes with juice, 1 cup Cheddar cheese, sour cream, chili powder, and garlic powder.

Add chili mixture to pasta and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheese. Cover and cook for 30 minutes until hot and bubbly.

Thank's For Reading chili pasta casserole Easy Recipes vegetable-rice mix

22#Vegetable-Rice Mix

Ingredients

  • 4 packets vegetarian bouillon powder
  • 1 teaspoon salt
  • 2 teaspoons celery flakes
  • 2 teaspoons green pepper flakes
  • 2 teaspoons red bell pepper flakes
  • 2 teaspoons onion flakes
  • 2 cups rice

Procedure

Mix all ingredients; divide in half and store in tightly closed plastic bags or jars with about 1 cup plus 3 tablespoons mix in each.

To cook, combine Vegetable-Rice Mix, 2 cups cold water, and 1 tablespoon butter or margarine in a heavy saucepan. Bring to boil over high heat; cover tightly and cook over very low heat for 14 minutes or until liquid is absorbed. Each packet makes 4 to 6 servings.

Thank's For Reading vegetable-rice mix Easy Recipes beadworks vegetarian chili stew

23#Spinach Casserole

Ingredients

  • 2 eggs, well beaten
  • 6 tablespoons all-purpose flour
  • 1 (10 ounces) package frozen chopped spinach, thawed
  • 1 1/2 cups cottage cheese
  • 1 1/2 cups grated Cheddar cheese
  • 1/2 teaspoon salt

Procedure

Preheat oven to 350 degrees F. Beat eggs and flour in a bowl until smooth. Stir in spinach, cottage cheese, Cheddar cheese, and salt; mix well. Pour into greased 1-quart casserole. Bake in the oven for 1 hour.

24#Vegetarian Mushroom Burgers

Serves 50.

Ingredients

  • 1/4 cup vegetable oil
  • 1 pound shredded carrots
  • 18 pounds finely chopped onions
  • 4 pounds chopped mushrooms
  • 12 ounces beaten pasteurized egg whites
  • 1 (50 ounces) can condense cream of mushroom soup
  • 2 cups chopped pimiento
  • 6 tablespoons Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons celery salt
  • 4 teaspoons garlic powder
  • 1 teaspoon ground sage
  • 3/4 teaspoon pepper
  • 3 pounds finely chopped cooked brown rice
  • 14-ounce fresh bread crumbs
  • 50 whole wheat buns, split and toasted

Procedure

In a large braising pan in hot oil cook carrots and onions until tender. Store covered in refrigerate at 40 degrees F or lower to cool.

Mix cooled carrots, onions mushrooms, and egg whites. Add soup, pimiento, Worcestershire, parsley, celery salt, garlic powder, sage, and pepper. Mix well, stir in rice. Add bread crumbs, mix lightly. Portion using a 4 1/2 ounce scoop. Shape into 4 x 1/2-inch patties. On a lightly oiled surface, grill at 375 degrees F for 5 minutes per side.

Place patties on a sheet pan sprayed with vegetable cooking spray. Bake at 350 degrees F. Bake until internal temperature is 140 degrees F or higher for 15 seconds, about 10 minutes. Hold patties at 140 degrees F or higher. Serve on buns with lettuce, tomato, mustard, and ketchup. Yield: 50 servings (4 1/2 ounce burger)

Thank's For Reading vegetarian mushroom burgers Easy Recipes beans and wieners under cornbread

25#Beans and Wieners under Cornbread

Ingredients

  • 2 (12 ounces) package all-beef wieners
  • 4 (16 ounce) cans of vegetarian beans
  • 1/4 cup catsup
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons dark brown sugar
  • 2 tablespoons dark molasses
  • 2 teaspoons hot-pepper sauce
  • 2 scallions, including part of the green, chopped
  • 2 tablespoons olive oil
  • 1 1/3 cups yellow cornmeal
  • 2/3 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk

Procedure

Preheat oven to 350 degrees F. Brown wieners in skillet. Cut diagonally into 1-inch pieces. Mix beans, catsup, mustard, sugar, molasses, and pepper sauce in a 13 x 9-inch baking dish. Stir in wieners. (This much can be fixed ahead and refrigerated.) Meanwhile, saut

Thank's For Reading beans and wieners under cornbread Easy Recipes spicy baked beans

26#Spicy Baked Beans

Ingredients

Source: from one of my favorite hot spots (coyote moon) great newsletter. 

  • Nonstick cooking oil spray (we use olive oil spray)
  • 1 (15 ounces) can of black beans
  • 1 (28 ounces) can vegetarian baked beans
  • 1 (15 ounces) can navy beans
  • 1 large onion, chopped (about 1 cup)
  • 1 medium bell pepper, chopped (about 1 cup)
  • 1 jalapeThank's For Reading spicy baked beans Easy Recipes bean and vegetable burritos

27#Bean and Vegetable Burritos

Procedure

I'm not a vegetarian, but I LOVE my veggies. This has a lot of ingredients but is easy to prepare. Maybe a little spicy for little kids, so I would recommend leaving out the jalapeno.

28#Southern Peanut Loaf

Ingredients

  • 1 1/4 cups crunchy peanut butter
  • 1 1/2 cups cooked Lima beans
  • 1/4 cup onion, finely chopped
  • 1/2 teaspoon basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/4 cups soft bread crumbs
  • 1 1/2 cups grated American cheese
  • 1 1/2 cups milk
  • 2 tablespoons chopped parsley
  • 4 eggs, well beaten
  • 1 1/2 cups tomato sauce, heated

Procedure

Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan. Combine all ingredients, except tomato sauce; mix well. Turn into loaf pan. Bake 40 to 45 minutes. Unmold on platter; serve hot with tomato sauce.

Makes 8 servings.

29#Amy's Cafe Vegetarian Chili

Ingredients

Source: Amy's Cafe, Madison, Wisconsin

  • 1/4 cup olive oil
  • 2 small onions
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup roasted red pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • Pinch of cayenne pepper
  • 4 cups chili sauce
  • 3 cups canned chili beans
  • 1 cup canned kidney beans
  • 3 cups fresh mixed vegetables (French-cut beans, onions, broccoli, sliced mushrooms, bell peppers, corn)

Procedure

In a large, heavy-bottomed pot, heat oil. Add onions and sautThank's For Reading amy's cafe vegetarian chili Easy Recipes carrabba's tagliarini picchi Specchio

30#Bulghur Wheat "Sausage" Patties

Source: Arrowhead Mills The Natural Way to Start Your Day tri-fold Reprinted by permission of Arrowhead Mills, Inc.

Serving size: 8

Ingredients

  • 2 cup cooked AM Bulghur Wheat (1 cup raw, 2 cups cooked)
  • 1/4 cup AM Whole Wheat Flour
  • 1 tablespoon crushed basil leaves
  • 1 egg
  • 3/4 teaspoon sage
  • 3/4 teaspoon poultry seasoning
  • Sea salt to taste (optional)
  • Oil or nonstick spray

Procedure

Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry seasoning and salt together. Form into patties and roll in whole wheat flour. Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated. Cook like hamburger meat or add to casseroles in place of meat. Variation: Form into cocktail size balls before cooking and serve with sweet and sour sauce.

NOTES: 3/4 cup of grated Cheddar cheese can be added. The mixture forms better when slightly chilled

31#Cafe Thyme Vegetarian Burgers

Yield: 6 to 8 servings

Ingredients

  • 3 cups water
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 1/2 cups bulgur
  • 1 cup mashed, cooked chickpeas
  • 1/2 cup chopped green onions
  • 1/2 cup grated carrots
  • 1/4 cup chopped fresh parsley
  • 1/4 cup tahini
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 1 teaspoon Dijon mustard
  • Pinch of ground black pepper

Procedure

Bring water to a boil.

Meanwhile, heat oil in a heavy skillet over medium-high heat. Add garlic and bulgur and cook 2 minutes, stirring frequently. Add boiling water. Bring the mixture to a boil; cover and reduce heat to low. Simmer for 15 to 20 minutes or until water is absorbed and bulgur is soft and chewy.

Remove bulgur from heat and add remaining ingredients; stir to blend well. With moistened hands, form the mixture into 6 to 8 burgers. Place burgers in freezer for 5 to 10 minutes or until firm.

Cook burgers in a lightly oiled skillet over medium-low heat for about 10 min, or until browned, turning halfway through cooking. Serve on buns with condiments and vegetables.

Thank's For Reading cafe thyme vegetarian burgers Easy Recipes

32#Nacho Dip

Ingredients

  • 1 pound browned ground chuck
  • 1 package taco seasoning
  • 1 can vegetarian refried beans
  • 1 (2-cup) package finely shredded Colby or  mild Cheddar cheese
  • 1 can Ro-Tel tomatoes and jalapeno

33#Spicy Baked Beans

Source: from one of my favorite hot spots (coyote moon) great newsletter.

Ingredients

  • Nonstick cooking oil spray (we use olive oil spray)
  • 1 (15 ounces) can of black beans
  • 1 (28 ounces) can vegetarian baked beans
  • 1 (15 ounces) can navy beans
  • 1 large onion, chopped (about 1 cup)
  • 1 medium bell pepper, chopped (about 1 cup)
  • 1 jalapeno

34#Create-Your-Own Veggie Burgers

Ingredients

  • 2 cups dry textured vegetable protein (TVP) granules (not chunks; available at health food stores)
  • 1 3/4 cups boiling water
  • 1 small onion, finely chopped
  • 3/4 teaspoon finely chopped fresh garlic or garlic powder
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 tablespoon tamari or soy sauce
  • 2 tablespoons ketchup
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 3/4 teaspoon dried oregano
  • 1 1/2 tablespoons dried parsley
  • 1/2 cup flour
  • 2 to 3 tablespoons vegetable or olive oil

Procedure

Place textured vegetable protein in a bowl, add water, and let soak for 10 minutes. Add onion, garlic, and all seasonings to textured vegetable protein and mix together. Add flour and mix well. Shape into burgers. Heat oil in a skillet until very hot and pan-fry burgers until golden brown on each side, about 10 minutes total.

Variations:

Teriyaki burgers: Substitute 2 tablespoons of teriyaki sauce for ketchup. Sunflower burgers: Add one-fourth cup sunflower seeds. Sesame burgers: Add 2 teaspoons dark sesame oil and 3 tablespoons sesame seeds. Dijon burgers: Add 1 or 2 tablespoons of Dijon-style mustard. Salsa burgers: Substitute salsa for ketchup and add 1 to 2 teaspoons of hot sauce. For veggie meatballs: Shape the mixture into balls instead of patties and cook as directed above.

35#Chili Pasta Casserole

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15 ounces) can vegetarian chili with beans
  • 1 (14 1/2 ounce) can Italian style stewed tomatoes, undrained
  • 1 1/2 cups shredded sharp Cheddar cheese, divided
  • 1/2 cup reduced-fat sour cream
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon garlic powder
  • 8 ounces cooked pasta

Procedure

Cook ground beef and onion in a large skillet. Sprinkle with salt and pepper. Brown beef until no longer pink. Drain fat. Stir in chili, tomatoes with juice, 1 cup Cheddar cheese, sour cream, chili powder and garlic powder.

Add chili mixture to pasta and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheese. Cover and cook for 30 minutes until hot and bubbly.

36#Amy's Cafe Vegetarian Chili

Source: Amy's Cafe, Madison, Wisconsin

Ingredients

  • 1/4 cup olive oil
  • 2 small onions
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup roasted red pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • Pinch of cayenne pepper
  • 4 cups chili sauce
  • 3 cups canned chili beans
  • 1 cup canned kidney beans
  • 3 cups fresh mixed vegetables (French-cut beans, onions, broccoli, sliced mushrooms, bell peppers, corn)

Procedure

In a large, heavy-bottomed pot, heat oil. Add onions and saut

37#Breadworks Vegetarian Chili Stew

Source: Colleen Doran, Chef - Breadworks, Boulder, Colorado

Ingredients

  • 3 to 4 tablespoons vegetable oil
  • 2 pounds white mushrooms, cut in half
  • 1/4 teaspoon salt
  • 1 medium-size yellow onion, diced (about 2 cups)
  • 6 garlic cloves, finely chopped
  • 2 pounds fresh tomatoes peeled, seeded, and chopped or 1 (28 ounces) can of tomatoes with juice, chopped
  • 1-inch piece cinnamon stick
  • 2 tablespoons toasted cumin seed
  • 2 teaspoons chipotle puree
  • 2 medium-size zucchini, cut in half lengthwise and sliced into 1/2-inch slices on a diagonal (about 2 cups)
  • 1 cup shaved corn kernels or 1 cup frozen corn
  • 1 cup yellow peppers, cut into thick strips and then into triangles
  • 1 cup red peppers, cut into thick strips and then into triangles
  • 3 cups pumpkin or winter squash, peeled and cut into cubes
  • 3 to 4 tablespoons coarsely chopped cilantro
  • 2 tablespoons chopped mint
  • Salt and pepper to taste

Procedure

Heat vegetable oil in a large, 6-quart stockpot. Sear the mushrooms over high heat with 1/4 teaspoon of salt. Add the onion and garlic. Saut

38#Cafe Thyme Vegetarian Burgers

Yield: 6 to 8 servings

Ingredients

  • 3 cups water
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 1/2 cups bulgur
  • 1 cup mashed, cooked chickpeas
  • 1/2 cup chopped green onions
  • 1/2 cup grated carrots
  • 1/4 cup chopped fresh parsley
  • 1/4 cup tahini
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 1 teaspoon Dijon mustard
  • Pinch of ground black pepper

Procedure

Bring water to a boil.

Meanwhile, heat oil in a heavy skillet over medium-high heat. Add garlic and bulgur and cook 2 minutes, stirring frequently. Add boiling water. Bring mixture to a boil; cover and reduce heat to low. Simmer for 15 to 20 minutes or until water is absorbed and bulgur is soft and chewy.

Remove bulgur from heat and add remaining ingredients; stir to blend well. With moistened hands, form the mixture into 6 to 8 burgers. Place burgers in freezer for 5 to 10 minutes or until firm.

Cook burgers in a lightly oiled skillet over medium-low heat for about 10 min, or until browned, turning halfway through cooking.

Serve on buns with condiments and vegetables.

39#Carrabba's Tagliarini Picchi Pacchiu

Procedure

Cook pasta according to package directions. Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes. Add remaining ingredients and stir over medium heat for another 2 minutes. Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp. Also makes a vegetarian entree.

Servings: 1

40#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

Ingredients

  • 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)

Procedure

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

Saut

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