OT: Vegetarian Recipes

[William]

I'm looking to add some more vegetarian options to the family menu. Mainly looking for dinner options here but open to all. Does anyone have any good vegetarian recipes to share?





Thanks!
William the omnivore:banana:

[AngryScientist]

good thinking.

if meat processing goes belly up, this might be important!

I'm listening too :)

[OtayBW]

For starters, I'd say try making some good miso soup made with the best dark red miso you can find. Easy to make - plenty of ginger and garlic; I like carrots and tofu in mine, commonly with some wilted greens like spinach or kale, and maybe some udon noodles, thai chilis, and nori.

Also look into the Tassajara series of books from back in the day, or the original Moosewood cookbook (fantastic, but all extremely rich recipes).

GL

[j_b]

https://www.vice.com/amp/en_us/article/pgv9pg/vegan-roots-curry

This is always a favorite. I use 1-2 more tablespoons of oil in the beginning, and substitute pumpkin with sweet potato.

https://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/

Great recovery meal; but ignore the pontificating nature of the author, and just scroll down a bit to get the recipe.

[zetroc]

This chickpea stew by Alison Roman is having a moment. I made it sometime in the last month (the days, they're blurring together) and can confirm, it's a good one:

https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=25

[8aaron8]

Where to start, send me a PM so I can narrow down some flavors.

[jtakeda]

This chickpea stew by Alison Roman is having a moment. I made it sometime in the last month (the days, they're blurring together) and can confirm, it's a good one:

https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=25

Not to poo poo the stew...BUT only make this if you haven’t heard the hype.

This is THE most hyped recipe among my generation and I was thoroughly underwhelmed and thought it would blow my mind, but it is good


My contribution is most things by Heidi Swanson
101cookbooks.com
Deborah Madison
Or moosewood

[jemdet]

You can't go wrong with a nice stew. Saute onions and garlic, add some san marzanos or vegetable stock, let it cook down. Add whatever you want: potatoes, fried tofu, sweet potatoes, beans, chickpeas, orzo... just not all at once. Plenty of spices, maybe your favorite hot sauce. Serve over rice. You'll have meals for days.

Also love a nice risotto. Get a large stock pot of broth to a simmer. Cook down some mushrooms, onions, garlic in a separate pan. Add unwashed arborio rice dry to toast, then deglaze with some white wine. Low heat on the pan, add the broth to the rice mixture ladle by ladle, stirring constantly, until the rice is cooked through and it looks like an incorporated dish. Don't add more broth until the dish has soaked up the previous ladle. You cannot add too much butter and parmesan. Peas also work well.

[TheseGoTo11]

This black bean soup (https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup) is killer, especially with cornbread. Don't skip the pickled onions!

This avocado dip (https://cookieandkate.com/creamy-avocado-dip-recipe/) is excellent, too. For a full meal, cook a cup of quinoa, saute a can of beans (any kind will do) with onions and cumin, and chop some fresh kale. Put a healthy portion of each in a large pasta bowl and add a few healthy dollops of the avocado dip. One of my favorites.

[pasadena]

There are so many good ideas online. For vegan entertainment, and maybe spurn some ideas, this channel is fun

https://www.youtube.com/channel/UC_oqZXtcxfJTaw1j2M1H1XQ

[Veloo]

If you like Chinese food, it's easy peasy.

Look up any dish (like on Youtube) and just leave out the meat. Or add whatever sub you think you'd like to try - tofu, mushroom. Most of it comes down to the sauces if you have a market that carries them.

I've even tried some fried rice with that Beyond Meat Beyond Beef if you're open to that. Turned out fine.

[paredown]

We've been doing an all bean/three bean/veg chili--with vaguely Indian spicing.

Dinner is then chili with rice, or second night would a simple baked enchilada recipe using flour tortillas and Trader Joe's Salsa Verde. Dredge the warmed flour tortillas in the salsa, add cheese and chili, roll, and place in baking dish. Spoon on some more salsa verde and bake...

Also lots of variants of the chickpea stew--one favorite involved cracking an egg at the very end and letting that cook on top of the bowl--oddly the egg really made it a cool thing...

I would have to look for recipes--my wife is the keeper of those, although often it is me cooking.

Rich soups too--with no meat stock--I'm a big fan of a Greek-style lentil soup.

[William]

Awesome! Thank you for all the tips and leads as well as recipes! The only caveat is that sodium needs to be kept low, otherwise open season.:banana:






W.

[benb]

That chickpea stew looks like something I'd like, maybe we'll try that soon.

We tend to eat vegetarian most often when we're doing vaguely Thai/Asian stir fry type dishes.

Most often tofu pan fried with a corn starch coating. Then stir fried vegetables and some kind of sauce. I tend to wing the sauce a lot of the time, either a soy sauce base or coconut milk base and then I put in spices, brown sugar, whatever. A lot of improvisation and then it gets thrown over noodles or sticky jasmine rice.

There are a lot of premade curry pastes at the story that are vegan & save a lot of time. Likewise with the Indian sauces, which are usually vegetarian but not always vegan. They are more likely to contain milk/yogurt which doesn't always work for me. My wife and son have Celiac and these products are usually gluten free which is nice.

A few years ago I got a neat Thai cookbook that covers making a lot of stuff from scratch.. it's so daunting I've never tried it.. definitely requires a trip to an Asian grocery store to start with. Lots and lots of ingredients that are not found at a normal grocery store. I have made Masaman curry from scratch once though.. it wasn't that bad.

[Monsieur Toast]

That NYTimes chickpea stew kicks ass. I've made it maybe 20 times and I've served it to 10+ different folks, all to rave reviews. You gotta flavor & spice it up to your own preference, like all recipes, but it's a solid winner and a pretty frequent request when I go camping with friends.

[paredown]

Awesome! Thank you for all the tips and leads as well as recipes! The only caveat is that sodium needs to be kept low, otherwise open season.:banana:

W.
We don't really use a lot of salt as a rule, but a lot of what I make will use either lime juice or lemon juice--gives it some bite and reduces the need for salt.

Beans/comidas typicas/tortilla/burritos always with lime juice, fish almost always with lemon juice (at the end, not while cooking), the lentil soup mentioned uses juice of a full lemon and/or a flavored vinegar to add some sharpness--and often as you go hot you can dial back on the salt...

[polyhistoric]

Vegetarian household here. Finding a great cookbook is key for leanring meal planning (and most good books consider dietary requirements for a proper meal).

Isa Moskowitz is a genius - www.theppk.com and the book ISA DOES IT are great resources and favorites. Isa's flavors are bold, the food covers a wide variety, including a lot of "comfor" foods.

Oh SHE GLOWS EVERYDAY is also a great book by Angela Liddon (www.ohsheglows.com). The THUG KITCHEN 101 book is super gimmicky, but the meal and flavors are solid.

[OLB]

I've made several of the recipe's from Cookie and Kate and have been very happy with the results. Lots to choose from.

https://cookieandkate.com/

[Louis]

Practically any vegetarian chili is awesome. Toss in some veggie crumbles or TVP if you like. It's as easy or as complicated as you would like to make it.

https://www.acouplecooks.com/3-vegetarian-chili-recipes-to-win-a-chili-cookoff/

https://www.runninginaskirt.com/award-winning-vegetarian-chili/

https://www.allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/

[Ozz]

I'm looking to add some more vegetarian options to the family menu. Mainly looking for dinner options here but open to all. Does anyone have any good vegetarian recipes to share?

Thanks!
William the omnivore:banana:
Anything by Yotam Ottolenghi (https://ottolenghi.co.uk/)

My favorite cookbook is "Plenty"....have yet to find a bad recipe.

For a more everyday meal.....we make a slow-cooker chili that is veggie...not a real "recipe" but the ingredients are:

onions
celery
carrots
**all chopped
Olive Oil (couple table spoons)
2 cans diced tomatoes with juice
1 can of tomato sauce
1 can of pinto beans
1 can of black beans
1 can of kidney beans
couple tablespoons of chili powder, garlic powder, cumin, oregano, salt & pepper. Add cayenne to taste.....
Bottle of beer....maybe two...one for pot, one for you.
Couple tablespoons of masa or cornmeal to thicken sauce
Add water to desired consistency.....
Let simmer for a couple hours....

make some cornbread...cook in well buttered cast iron pan

Serve with beer or Zinfandel.....

I've also done this where I brown some MorningStart "crumbles" and add them to the mix.....sort of like hamburger....also good for taco salad.

Been serving this for years....our boys love it.

Cheers.

[eBAUMANN]

highly HIGHLY recommend this cookbook (https://www.amazon.com/How-Not-Die-Cookbook-Recipes/dp/1250127769).

changed my life, went vegetarian 3 years ago and this book was a big part of that, totally opened up my eyes/mouth? to the possibilities ha. its the only cookbook thats been with us in the van for the past 1.5 years...if that says anything.

[Duende]

1-1.5 Lb Pinto Beans (soaked overnight, and rinsed)
1 red onion
1-2 Fresh Anaheim Green Chiles
Teaspoon or so Mexican Oregano (much different flavor than Italian)
1 small bunch of garlic
Water (enough to cover the beans and have a broth)
Salt (to taste.. teaspoon or more)


After beans have been soaked throw everything into a crockpot set for high 4-6 hours.

Super simple. If you want it to be a soup, you can actually leave both the garlic and the onions in there outer skins, just give a slice so that the water gets in. Adds a nice earthy/almost meaty flavor to the mix.

Once it’s done, you can add in Tofurkey brand Chorizo to make Chile Beans. Just make sure to pan fry the chorizo first and get it crispy before adding it in.

Can’t go wrong really... this is how we made the vegetarian beans at Cafe Poca Cosa in Tucson, when I worked there eons ago.

Enjoy!

[rain dogs]

This is probably my favorite: Escalivada

Or an easy version for being at home, as it's normally done over a fire pit. I'm actually about to prepare it. It's a common dish in Spain but mostly from the med. coast (Cataluña, Valencia, Murcia)

Ingredients (for 1 person.... just multiply by the number you're feeding)

- 1 whole medium Aubergine (Eggplant)
- 1 half sweet onion
- 1 tomato
- 1 green pepper (small to medium)
- 1 red pepper (small to medium)
- 1-2 cloves garlic unpeeled
- 1 half zucchini

Prep: Couldn't be more simple.

-Preheat oven to 210C (410F)
-Cover the bottom of a baking dish with Olive Oil (Spanish of course... or Italian because 90% of Italian comes from Spain)
-Half the Aubergine and place face down (cut side down) in the oil
-Place the whole tomato, peppers, garlic in the pan (do nothing with them but wash them)
-the halfed onion you want to half cross wise (so you see the rings) and cut off the tip and roots. Then press the base of the onion so that the layers crack open a bit but it maintains the hemispherical shape. Place cut side up and drizzle with olive oil so it penetrates into the cracks you split open
-half or quarter the zuchini lengthwise and place in the pan
-sprinkle with sea salt
-roast for about 1 hour turning the veggies just before they blacken. BUT DON´T FLIP THE AUBERGINE(s)!

On the side you can prepare rice, quinoa, whatever. You can serve it immediately (hot) or turn the oven off and let it sit.... even for hours and serve it cold which is how it´s most traditionally served... the longer it sits the more flavorful and soft are the mix of veggies

It should come out very juicy, with all the veggies slightly blackened. Serve the veggies as they are.... people will usually dice them up and mix them with the rice/grain if you eat it right away. No fancy spices etc. Just season with sea salt and fresh black pepper. If you let it cool you can slice everything length wise and serve is with olives etc. It´s a kind of salad really.... but we most often prepare it and eat it as a warm complete meal.

Again.... super easy, super flavorful and very healthy. It's faster and easier to prep than writing this all out! haha

[fmradio516]

This is probably my favorite: Escalivada

Or an easy version for being at home, as it's normally done over a fire pit. I'm actually about to prepare it. It's a common dish in Spain but mostly from the med. coast (Cataluña, Valencia, Murcia)

Ingredients (for 1 person.... just multiply by the number you're feeding)

- 1 whole medium Aubergine (Eggplant)
- 1 half sweet onion
- 1 tomato
- 1 green pepper (small to medium)
- 1 red pepper (small to medium)
- 1-2 cloves garlic unpeeled
- 1 half zucchini

Prep: Couldn't be more simple.

-Preheat oven to 210C (410F)
-Cover the bottom of a baking dish with Olive Oil (Spanish of course... or Italian because 90% of Italian comes from Spain)
-Half the Aubergine and place face down (cut side down) in the oil
-Place the whole tomato, peppers, garlic in the pan (do nothing with them but wash them)
-the halfed onion you want to half cross wise (so you see the rings) and cut off the tip and roots. Then press the base of the onion so that the layers crack open a bit but it maintains the hemispherical shape. Place cut side up and drizzle with olive oil so it penetrates into the cracks you split open
-half or quarter the zuchini lengthwise and place in the pan
-sprinkle with sea salt
-roast for about 1 hour turning the veggies just before they blacken. BUT DON´T FLIP THE AUBERGINE(s)!

On the side you can prepare rice, quinoa, whatever. You can serve it immediately (hot) or turn the oven off and let it sit.... even for hours and serve it cold which is how it´s most traditionally served... the longer it sits the more flavorful and soft are the mix of veggies

It should come out very juicy, with all the veggies slightly blackened. Serve the veggies as they are.... people will usually dice them up and mix them with the rice/grain if you eat it right away. No fancy spices etc. Just season with sea salt and fresh black pepper. If you let it cool you can slice everything length wise and serve is with olives etc. It´s a kind of salad really.... but we most often prepare it and eat it as a warm complete meal.

Again.... super easy, super flavorful and very healthy. It's faster and easier to prep than writing this all out! haha

This sounds like it would be awesome. Will try this when i get the grill going! Thanks!

[William]

We'll be busy for a while with all the great suggestions, thank you!:cool:






W.

[estilley]

I just ordered this cookbook from Powell's to try to support their business.

May not get here for a few weeks but I'm kind of excited for it!

https://i5.walmartimages.com/asr/88360397-1ae8-4495-893f-bd402671af35_1.9a208e2e1c786f128d6b0b2303f8620b.jp eg?odnWidth=612&odnHeight=612&odnBg=ffffff

[Geeheeb]

highly HIGHLY recommend this cookbook (https://www.amazon.com/How-Not-Die-Cookbook-Recipes/dp/1250127769).

changed my life, went vegetarian 3 years ago and this book was a big part of that, totally opened up my eyes/mouth? to the possibilities ha. its the only cookbook thats been with us in the van for the past 1.5 years...if that says anything.

Came to recommend this! This is one of the only cookbooks that has recipies based around little to no added sodium.

Preview some recipies: https://nutritionfacts.org/?s=recipe&is_v=1

[merlinmurph]

I love this vegetable lasagne recipe originally from Cook's Illustrated. Every time I make it, I swear I'll never make it again because the prep for the veggies is a PITA and always takes much longer than I planned. But, after having a slab of it, I settle down. Just had a piece for lunch today.

Here's the CI recipe (https://www.kcet.org/food/weekend-recipe-vegetable-lasagna)on another site because CI has a paywall.

[Louis]

Every time I make it, I swear I'll never make it again because the prep for the veggies is a PITA and always takes much longer than I planned.

I'm probably the laziest vegetarian cook in the world. When it comes to veggies I either use the "single pot" approach for chill-type add-ins, or eat stuff raw. The only other option is the "steam-in-bag" frozen vegetables that aren't great, but edible. No sauteing, frying or searing for me - too much clean-up. My method might not taste the best, but in general it's healthier.

[Ozz]

I love this vegetable lasagne recipe originally from Cook's Illustrated. Every time I make it, I swear I'll never make it again because the prep for the veggies is a PITA and always takes much longer than I planned. But, after having a slab of it, I settle down. Just had a piece for lunch today.

Here's the CI recipe (https://www.kcet.org/food/weekend-recipe-vegetable-lasagna)on another site because CI has a paywall.
My wife and I made veggie Portobello Ragu Lasagna (https://www.king5.com/article/entertainment/television/programs/evening/vegan-lasagna-recipe-cooking-demonstration-at-home-makini-howell/281-5e26fef5-2375-4dc5-8387-93b8e13b9cad) this past weekend.....grocery store was sold out of lasagna noodles....so I pulled out the hand cranked Atlas pasta maker! Man! fresh pasta is soooo much better than store bought!

Per Marcella Hazen Essentials of Italian Cooking: 2 eggs per cup of flour....knead until fully combined....roll until smooth. We did a quick 1 minute boil prior to assembly.

We modified a little bit for easier assembly

good stuff!

[AngryScientist]

highly HIGHLY recommend this cookbook (https://www.amazon.com/How-Not-Die-Cookbook-Recipes/dp/1250127769).

changed my life, went vegetarian 3 years ago and this book was a big part of that, totally opened up my eyes/mouth? to the possibilities ha. its the only cookbook thats been with us in the van for the past 1.5 years...if that says anything.

you have my attention!

to seal the deal, can you tell me about your favorite recipe in there?

[Lovetoclimb]

Shameless plug for my wife’s recipes in the cookbook she co-wrote:

The No Meat Athlete Cookbook (http://https://www.nomeatathlete.com/no-meat-athlete-cookbook-sample/)

Available on Amazon of course but your local bookstore should also be able to procure as well as B&N if they are open... might even be a virtual download option.

[Louis]

The story below in the NYT reminded me of this thread:

https://nyti.ms/2W5yUL6

The Indisputable King of Bean Dishes

I wanted to tell you about a simple recipe, one with a straightforward but rewarding technique, with ingredients that would be both inexpensive and easy to find — ingredients that would, ideally, already be lying around your house so you didn’t even have to go out to buy them. Beans, I thought. Definitely beans. Specifically, rajma chawal, the Punjabi-style red beans and rice that I grew up with, bobbing in a garlicky, gingery tomato sauce, finished with a generous glug of heavy cream and some quick-pickled onion. This was my family’s store-cupboard comfort food — the dish my mother made on our first night home after being away, because a version of it could be assembled from whatever was already in the pantry and fridge.
:
:

[fmradio516]

The story below in the NYT reminded me of this thread:

https://nyti.ms/2W5yUL6

OoOo i think im gonna try it. Only because I happen to have all those ingredients. Thanks! :)

[srcarter]

We make a variation of Harira that is similar to this recipe and has been a favorite for years:

https://cooking.nytimes.com/recipes/1018190-harira-soup