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10 Vegetarian Recipes Anyone Will Love

Oct 01, 2014
We've all heard it: Eat your veggies! Whether you also eat meat or choose not to, it should be no surprise that plant-based foods are an essential component to any diet. On this World Vegetarian Day, we’re celebrating our nutrient-packed friends with these 10 veggie-based recipes that will satisfy even the pickiest of eaters.

1. Lasagna Rolls with Tofu Ricotta and Everyday Tomato Sauce

Lasagna RollsBook: Vegan Family Meals
Vegan ricotta cheese and sautéed veggies make up the bulk of this vegetarian lasagna. The homemade tomato sauce makes it even more special and delicious.

2. New Potato Hash with Poached Eggs

New Potato HashBook: My Nepenthe
This simple combination of potatoes, vegetables, poached eggs, and homemade salsa is perfect as a hearty brunch or light dinner.

3. Bottoms-Up Rice

Bottoms Up Rice Book: A Mouthful of Stars
You’ve never tasted rice like this before! The crispy, slightly sweet shallot bottom takes it to a whole other level.

4. Macadamia Nut “Ricotta”

Macadamia Nut RicottaBook: Nom Nom Paleo
Here’s one for the vegans out there. The high fat content of macadamia nuts creates a creamy texture that’s comparable to the dairy-filled original.

5. Savory Tomato and Pesto Bread Pudding

Savory Bread PuddingBook: A Mouthful of Stars
This recipe is perfect as a filling comfort food meal. Don’t skip the homemade Spicy Walnut-Arugula Pesto — it makes the dish even better!

6. Black-Eyed Pea and Red Pepper Soup

Black-Eyed Pea SoupBook: Vegan Family Meals
For vegetarians and meat eaters alike, beans are a great source of protein and fiber. Here, the earthiness of the beans combines perfectly with tomatoes and greens.

7. Portobello Shakshuka with Baked Eggs and Israeli Feta

Portobello Shakshuka with Baked Eggs and Israeli FetaBook: Shroom
Meaty Portobello mushrooms make this vegetarian meal hearty and wholesome. Don’t skimp on the fresh herbs — a good sprinkling of fresh parsley at the end of cooking helps to brighten the whole dish.

8. Bartolli Beans with Sautéed Baby Kale

Bartolli BeansBook: Canal House Cooks Every Day
Here is a simple, filling, and healthy meal that’s easy enough to whip together on any hectic weeknight.

9. Baked Eggplant Fries

Eggplant FriesBook: Robin Robertson’s Vegan Without Borders
From the author: Crunchy and delicious, these “fries” are a surefire way to make an eggplant lover out of just about anyone. And because they’re baked, not fried, they’re good for you too! Serve them as a side dish with Jackfruit Gyros (page 50) for a hearty lunch or casual supper. Dipping them in tzatziki sauce is a must!

Serves 4
1 large eggplant, peeled and sliced vertically into ½-inch slices
½ cup flour of choice (all-purpose, rice, or chickpea are good choices)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 cup plain unsweetened almond milk or other nondairy milk
2 tablespoons ground flaxseed, blended with ¼ cup water in a blender until thick
1 tablespoon freshly squeezed lemon juice
1 cup dry bread crumbs
3 tablespoons nutritional yeast
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon smoked paprika
Tzatziki Sauce (below), for serving

Cut the eggplant slices lengthwise into ½-inch strips. If the strips are too long, cut them in half. Set aside. Preheat the oven to 425°F. Lightly oil a baking sheet and set aside.

In a shallow bowl, combine the flour, salt, pepper, and cayenne and mix well. In a second shallow bowl, combine the almond milk, flaxseed mixture, and lemon juice, stirring to blend. In a third shallow bowl, combine the bread crumbs, nutritional yeast, oregano, basil, and paprika.

Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, and then roll them in the bread crumb mixture. Arrange the strips in a single layer on the prepared baking sheet. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy. Sprinkle the hot fries with salt. Serve hot with a bowl of the sauce.

Tzatziki Sauce
Makes about 1 cup sauce
The refreshing and flavorful sauce made with yogurt, cucumber, and seasonings is extremely versatile. Try it on Jackfruit Gyros (page 50) or Baked Eggplant Fries (page 52). It’s also good as a dip for warm pita bread or crunchy pita chips.


3 cloves garlic, crushed
½ small cucumber, peeled, seeded, and quartered
¼ cup vegan yogurt
¼ cup vegan sour cream
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh dill, mint, or parsley
Salt and freshly ground black pepper

In a food processor, combine the garlic and cucumber and process until finely minced. Add the yogurt, sour cream, lemon juice, dill, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Taste to adjust the seasonings if needed. Cover and refrigerate until needed

10. Mediterranean Muffuletta Sandwich

Portobello MushroomPhoto by Claire Barboza, from "Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms
Book:
Quick-Fix Vegetarian
Portobello mushroom caps take the place of deli meats in this vegetarian version of the classic New Orleans sandwich. With all the flavor from balsamic vinegar, pimento-stuffed olives, peppers, olive tapenade, and sun-dried tomatoes, you won't miss the meat.  

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Andrews McMeel Publishing's blog brings you what our office is cooking for our families, what comics we're laughing about, and what we think you're going to love. Calendars, comics, and cookbooks, oh my!

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