60+ Dinner Recipes Healthy Vegetarian Part.3

 41#Bean and Mushroom Stroganoff


  • 1 teaspoon canola oil
  • 1 onion, chopped
  • 10 mushrooms, quartered
  • 2 teaspoons paprika
  • 1/2 teaspoon ground thyme (optional)
  • 1 cup vegetable stock
  • 2 tablespoons dry red wine
  • 2 teaspoons Worcestershire sauce
  • 2 cups cooked Romano (or red kidney) beans
  • 1/2 cup light sour cream
  • 1 teaspoon red wine vinegar
  • 2 teaspoons cornstarch
  • Black pepper to taste
  • 3 cups cooked egg

42#Savory Lentil Loaf


  • 3 cups cooked lentils
  • 1 onion, finely chopped
  • 3 tablespoons vegetable oil
  • 2 stalks celery, chopped
  • 1 (13 ounces) can evaporate milk
  • 1/2 teaspoon thyme or sage
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 cup nuts, chopped
  • 2 cups corn flakes


Cook the lentils until tender. Saut

43#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.


44#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

45#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 dice 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, saut

46#Vegetarian Mushroom Gravy


  • 1 1/2 cups boiling water
  • 1/2 ounce assorted dried wild mushrooms
  • 2 tablespoons butter
  • 2 tablespoons vegetable or olive oil
  • 1 (14 ounces) can vegetable broth
  • 5 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon celery seed
  • 1 teaspoon apple cider vinegar


Add dried mushrooms to boiling water and let steep for at least 10 minutes, until water is dark brown. Drain off mushrooms. Discard them or finely chop and add back into gravy later. Melt butter and oil together in a medium, nonstick saucepan over medium heat. Add flour and whisk until smooth and thick.

Whisk in mushroom liquid and vegetable broth and heat just to boiling. Add remaining ingredients, whisk and simmer another 5 to 7 minutes. If returning chopped mushrooms to gravy, do so now.

Makes about 3 cups or 12 (1/4 cup) servings.

47#Vegetarian Spaghetti


  • 1 envelope spaghetti sauce mix
  • 1 (8 ounces) can tomato sauce
  • 1 cup water
  • 4 zucchini
  • 1 small eggplant
  • 1 small green pepper, cut into 1-inch cubes
  • 3 medium tomatoes, cut into small wedges
  • 1/2 teaspoon salt
  • 1/2 pound uncooked spaghetti
  • 1/4 pound mozzarella cheese, grated


In crockpot, mix dry spaghetti sauce mix with tomato sauce and water. Cut zucchini into 1/2-inch crosswise slices. Peel eggplant; slice thinly, then cut each slice into quarters. Add zucchini, eggplant, green pepper, tomatoes, and salt to spaghetti sauce. Cover and cook on LOW for 4 to 6 hours or until vegetables are tender.

Meanwhile, cook spaghetti according to package directions; drain well. When ready to serve, top each serving of spaghetti with a vegetable-sauce mixture. Sprinkle with cheese.

Makes 6 servings.

48#Vegetarian Hoppin' John


  • 1 pound dried black eye peas
  • 2 quarts plus 3 cups water
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (7 ounces) can be diced green chiles
  • 2 teaspoons ground cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon baking soda
  • 1 dried or canned chipotle chile
  • 1/2 cup brown rice
  • 3 large tomatoes, peeled and chopped
  • Salt to taste


Rinse and sort through peas. In a deep pot, bring 2 quarts of water to boil over high heat. Add peas. Let the water return to boil; then boil uncovered for 2 minutes. Remove pan from heat, cover and let stand for 1 hour. Drain and rinse peas, discarding cooking water.

In a crockpot, combine onion, garlic, green chiles, cumin pepper, baking soda, and chipotle chile. Stir in peas; pour in remaining 3 cups water. Cover and cook on LOW until peas are tender to bite (9 to 10 hours). Remove and discard chipotle chile; stir in rice and tomatoes. Increase heat to HIGH; cover and cook until rice is tender (45 to 55 minutes more). Season to taste with salt. Yield: 6 to 8 servings

49#Vegetarian Mushroom Burgers

Serves 50.


  • 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 ounce) can condensed 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


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)

50#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 cups 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 a bowl, and ladle beans over the top. Sprinkle with minced cilantro, finely chopped green onion, and a squeeze of lime juice.

51#Green Chile Avocado Enchiladas

Yield: 4 servings


  • 1 (16 ounces) package either cubed with onions 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.

52#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.

53#Aztec Platter


1 cup quinoa

1/2 cup corn, cooked

1 lemon, juiced

3 scallions, minced

1 tablespoon olive oil

1 1/2 cups pinto or kidney beans, cooked

1 cup tomatoes, diced

1 tablespoon balsamic vinegar

1/4 cup parsley, chopped

Pumpkin seeds


Bell peppers


Cook quinoa according to directions. Fluff with a fork, let cool. Mix with corn, lemon juice, scallions, and oil. Combine beans, tomatoes, vinegar, and parsley and toss.

Transfer quinoa-corn salad onto the center of the platter. Make a well in the center and mound bean salad into well. Sprinkle with pumpkin seeds. Arrange olives and strips of pepper or pimientos around the rim.

54#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 slice 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 of 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. Saut

55#Company Couscous


  • 1 cup couscous
  • 1 cup boiling water
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/4 cup diced red bell pepper
  • 4 green onions, sliced
  • 1 cup cherry tomatoes
  • 1 cup fresh basil leaves
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 dash balsamic vinegar
  • 1/4 cup grated Parmesan cheese


Preheat oven to 350 degrees F. Stir couscous into boiling water and return water to a boil. Cover and remove the pot from heat. Let stand 5 minutes, then fluff with a fork.

While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions, and peppers; saut

56#Black-Eyed Pea and Vegetable Stew

Source: The Healthy Cook


  • 1 tablespoon canola oil
  • 1 cup chopped onions
  • 1/2 cup sliced celery
  • 4 cloves garlic, minced
  • 1 potato, peeled and cubed
  • 1 cup chopped turnips
  • 1 cup sliced carrots
  • 1 can (28 ounces) reduced-sodium crushed tomatoes
  • 3 cups cooked or canned black-eyed peas
  • 1 1/2 cups fresh or frozen corn
  • 2 tablespoons steak sauce
  • 2 tablespoons chili sauce
  • 1 tablespoon molasses
  • 1 tablespoon cider vinegar
  • 1 tablespoon cornstarch
  • 4 drops hot pepper sauce


In a large saucepan over medium heat, warm the oil. Add onions, celery and garlic. Saut

57#Garlic, Garbanzo, and Spinach Soup (T&T)


We had this for supper earlier in the week - I thought it was outstanding. I have modified the recipe somewhat to reduce the fat. (The original recipe used twice the amount of olive oil and heavy cream instead of the fat-free half-and-half or soymilk). I served it with toasted whole wheat bread.

Source: Adapted from The Best-Ever Vegetarian Cookbook by Nicola Grimes

Yield: 2 1/2 quarts


  • 2 tablespoons olive oil
  • 2 onions, coarsely chopped
  • 8 cloves garlic, crushed (or 4 teaspoons minced garlic)
  • 4 teaspoons ground cumin
  • 4 teaspoons coriander
  • 8 cups water
  • 3 vegetable bouillon cubes
  • 4 large potatoes, peeled and cubed
  • 1 (30 ounces) can garbanzo beans, drained
  • 2 tablespoons cornstarch
  • 1 1/2 cups fat-free half-and-half (or soymilk)
  • 1/4 cup tahini
  • 1 (10 ounces) package frozen spinach (leaves or chopped)
  • Salt, to taste
  • Cayenne pepper, to taste

Heat the oil in a large saucepan over medium-high heat. Saut

58#LuAnn's White Chili with Hominy

I return to this hearty vegetarian white chili recipe again and again. It is one of the healthier recipes I've developed, that everyone seems to truly enjoy!!


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 2 (4 ounces) cans diced green chiles
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 4 (15 ounce) cans great northern beans, divided use
  • 2 cups water
  • 1 tablespoon vegetarian chicken-style seasoning/bouillon
  • 2 (15 ounce) cans hominy, (white preferred) rinsed and drained
  • 1/4 cup chopped fresh cilantro


  • 4 ounces shredded reduced-fat Monterey jack cheese (1 cup), optional
  • 1/2 cup fat-free sour cream
  • 1/4 cup sliced green onions, optional

In a large saucepan over medium-high heat, heat the oil. Saut

59#Vegetarian Meatloaf

Makes 6 servings.


  • 3/4 cup dry brown lentils
  • 1/2 cup uncooked brown rice
  • 1/2 cup wheat germ
  • 1 1/2 cups dry bread crumbs
  • 2 eggs
  • 1 large onion, chopped
  • 1 teaspoon dried thyme
  • 1/3 cup crushed tomatoes
  • 2 teaspoons hot sauce
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1/3 cup shredded mozzarella cheese


Preheat oven to 325 degrees F (165 degrees C). Cook lentils and brown rice according to package directions.

In a large bowl, mash lentils. To the lentils add wheat germ, bread crumbs, brown rice, eggs, onion, thyme, tomatoes, ketchup, soy sauce, and cheese. Pour into loaf pan. Bake, covered, for 1 hour.

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

1 comment

  1. Great articles and great layout. Your blog post deserves all of the positive feedback it’s been getting. best testosterone booster supplements
© IT One First. All rights reserved. Premium By FC Themes