Dinner Vegetarian Recipes
Black Bean Burritos (vegan)
Serves 4
1 15-ounce can black beans, drained and rinsed well
1/4 cup salsa
1 cup cooked brown rice
4 flour tortillas (vegetarian style, of course)
1 cup shredded leaf or spinach
1 tomato, diced
1 avocado, diced or mashed
Combine the black beans, salsa, and rice in a saucepan and simmer for 3 minutes, stirring occasionally. Remove from heat, cover, and let sit for 5 minutes. In an ungreased skillet, heat a tortilla until warm. Spread a line of the bean mixture down the center. Top with lettuce, tomato, avocado and more salsa, if desired. Roll up. OPTIONAL: Non-vegans may add sour cream.
Vegetarian Moussaka
Serves 8 to 10
1 eggplant, thinly sliced
1 Tbsp. olive oil
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 Tbsp. white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
½ (14.5 ounce) can lentils, drained, juice reserved
1 teaspoon dried oregano
2 Tbsp. chopped fresh parsley
salt and pepper to taste
1 cup crumbled feta cheese
1 ½ Tbsp. butter
2 Tbsp. all-purpose flour
1 1/4 cups milk
black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan cheese
Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry. Preheat oven to 375F. Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, half of the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini. Cover and bake in preheated oven for 25 minutes. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Easy Vegetarian Chili (vegan)
Serves 6
1 small onion, chopped
1 large green bell pepper, seeded and chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 (14.5-ounce) cans diced tomatoes, undrained
1 ½ cups water
1/4 cup tomato paste
3 tsp. vegetable bouillon granules
1 Tbsp. chili powder
½ tsp. ground cumin
1 tsp. cinnamon
2 tsp. paprika
1 tsp. cayenne (red) pepper
2 (15-ounce) cans kidney or pinto beans, rinsed and drained
Sour cream (optional)
Combine onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender. Add tomatoes with juice, water, tomato paste, and bouillon; bring to a boil. Reduce to simmer and add chili powder, cumin, cinnamon, paprika and cayenne. Stir in beans. Reduce heat to low; simmer, stirring occasionally, for 45 minutes, adding beans during the last 15 minutes of cooking. Non-vegans may serve with sour cream.
Other great dinner ideas:
Vegetarian Tofu Lasagna: Adapt your favorite homemade lasagna recipe by adding a package of frozen chopped spinach (well-drained with moisture squeezed out) to the ricotta layer. Use vegetarian marinara sauce and, in place of the lasagna noodles, layer on slices of extra-firm tofu.
Layered Crock Pot Dinner: Layer veggies in the crock pot in this order – sliced potatoes on thre bottom, then sliced onions, sliced carrots, sliced bell pepper, sliced zucchini, 1 cup each of corn and peas. Gently pour over this a sauce made from 2 ½ cups tomato sauce, 1/4 cup low-sodium Tamari soy sauce, and 1 tsp. Each of thyme, dry mustard, basil, chili powder, cinnamon, sage and parsley. Cook for six hours on low or 12 hours on high. A great meal to come home to at the end of a busy day!
Artichoke Pate: Toss a jar of marinated artichoke hearts into the food processor with a cup of walnuts, a clove of garlic, 3 oz. olive oil, 2 Tbsp. Lemon juice and a teaspoon each of salt, pepper, rosemary and basil. Process until smooth and serve on cracker or whole wheat bread.
