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Sensational Easy Vegetable Pot Pie
Submitted by: Karen C. Greenlee
Prep Time: approx. 5 Minutes
Cook Time: approx. 40 Minutes
” This pie takes only a ...
Outstanding Beets with Onion and Cumin
Submitted by: Karen
Prep Time: approx. 15 Minutes
Cook Time: approx. 45 Minutes
If you like beets, you’ll love this ...
Heat 2-4 cups veggie broth until boiling. Lower heat to a simmer.
Add:
dashes of garlic salt
dashes of garlic powder
dashes of onion salt
dashes of onion powder
– or whatever seasonings you like.
If you overdo it, just add more water to the mix.
Mix in a coffee cup: 1/2 cup water with 2 teaspoons cornstarch,
mix until looks like milk.
S-l-o-w-l-y pour small amounts of cornstarch mix into the broth,
stirring constantly, until it thickens a little bit.
Beat eggs slightly, dribble into the simmering broth, remove from heat.
Pour in serving bowl and top with green onions and a few dashes of Soy Sauce.
” This is a meatless entree. This healthy and intriguing recipe got
a thumbs up from all of the tasters in the Ortega kitchen. Try it for yourself! ”
Ingredients
8 cups prewashed and cut romaine lettuce
2 cups shredded Cheddar cheese
1 avocado – peeled, pitted and diced
1/2 cup diced green chile peppers
1/2 cup black beans, drained and rinsed
1/4 cup kernel corn
1/3 cup Caesar-style salad dressing
1/4 cup taco sauce
12 taco shells, warmed
Directions
1 Combine lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl.
Combine dressing and taco sauce in small bowl; mix well.
Pour over lettuce mixture; toss well to coat.
2 Fill each taco shell with salad mixture; top with remaining cheese and tomatoes.
Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 447
Protein 16g
Total Fat 27g
Sodium 481mg
Cholesterol 40mg
Carbohydrates 38g
Fiber 8g
” This pie takes only a few minutes of preparation time.
The filling is made using a can of cream soup and a can of mixed
vegetables mixed with a little thyme. The kids are sure to love this savory pastry. ”
Ingredients
1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a medium bowl, combine potato soup, mixed vegetables, milk, thyme,
and black pepper.
3 Spoon filling into bottom pie crust. Cover with top crust, and crimp
edges to seal. Slit top crust, and brush with beaten egg if desired.
4 Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 384
Protein 6g
Total Fat 22g
Sodium 934mg
Cholesterol 41mg
Carbohydrates 41g
Fiber 4g
If you like beets, you’ll love this recipe.
For those who don’t like beets, they may just change their minds!
Ingredients
2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes – peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt
Directions
1 Heat a medium saucepan over medium-high heat. Pour in oil and saute
onion and garlic until translucent. Mix in cumin seed and saute an
additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2 Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover
pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.
Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 140
Protein 3g
Total Fat 8g
Sodium 854mg
Cholesterol –
Carbohydrates 17g
Fiber 3g
This is a very versatile recipe that is great if you want to make
a nice meal that doesnt take alot of time. If you have the extra
time you can roll the ingredients up in a traditional enchilada
shape. Usually I do that, but when in a hurry, I just layer it all
like you would with lasagna, it comes out great in half the time!!!
It’s versatile because you can use ingredients that you have on hand,
or are available at your store, and as you will see, the quantities
can be changed, it comes out great almost no matter what you do!
Sauce Mix:
~0~ 1 small can tomato paste
~0~ 2 cups water
~0~ 1 pkg Lawrys Enchilada Sauce mix
To save yourself some grief by avoiding lumps, mix the water and tomato
paste *Before* you add the enchilada sauce mix. I do it with an
old-fashioned hand-cranked mixer, but you can also mix it in a blender,
a food processor, or even with a fork or spoon.
Mix the powdered enchilada mix in and put on stove on low heat.
Filling Mix:
~0~ 1 pkg thawed/unfrozen/defrosted (or 1 or 2 cups) (or 1, 1-1/2, or 2 lbs)
Veggie Crumbles (aka: soy protein veggie ground round). If your store doesnt
carry veggie crumbles/ground round, you can substitute a similar qty of
veggie/garden burger patties all chopped up to look like ground crumbles.
~0~ 1 small can diced green chilis
~0~ 1 small can diced black olives
~0~ 1 pkg Lawrys taco seasoning mix (Lawry’s is my favorite but you can
use others)
~0~ 10 or 20 shakes Schilling/McCormick Mexican Seasoning
~0~ 1 onion chopped up (optional)
~0~ 2 cloves garlic (optional) (you can peel them and shred using the
small holes (parmesan grater) on your cheese grater – it’s much easier
than chopping or using a garlic press)
~0~ Leftovers (optional) add your refrigerator leftovers such as chopped
tomatoes (with or without the juice) chopped onions, any variety of
vegetables – chop them up kind of small)
Mix it all up good – no need to heat, the veggie crumbles are cooked and
everything else will cook in the oven
Directions:
Spread a little of the sauce on bottom of a casserole pan (about 1/3 or
enough to cover the pan)
cover with layer of corn tortillas (overlapping to leave no openings)
top that with the veggie crumble mix
top that with grated non-dairy sharp cheddar and/or monterey jack cheese
(about a pound)
add another layer of corn tortillas to cover it
spread the rest of the sauce on top
bake for 20 minutes
top with a handful of the grated non-dairy cheese
back in the oven until top cheese is melted
let sit for 15 minutes to set
serve with coca-cola (not pepsi!) in tall glasses with four large ice
cubes each