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    You are in: Home / Cookbooks / Becky's Vegetarian Recipes!
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    247 recipes in

    Becky's Vegetarian Recipes!

    I wasn't always a vegan...lol! These are still some really great recipes that I'd like to share with everyone. As always NO MEAT involved : >
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    Happy St. Patty's Day!! Something warm and comforting that's NOT corned beef boild to death in cabbage water!!

    Recipe #361613

    Believe it or not, I got the idea for this recipe from Guy Fieri's cooking show on Food Network. Being a VEG, I can't say that I take too much inspiration from his show, but this recipe really caugh my eye. I made a few changes to suit my style and taste. What a wonderful mix of flavors this was. I did leave out the jalapenos, because they didn't have ANY at the store, and because one of my guests does not like spicy food. BUT, I will most certaily add them back the next time I make this. I also used agave syrup in place of honey, to keep it vegan. **Jalapenos do not make it too spicy at all! In fact the second and third times I've made this the "heat sensitive" people did not even notice. I think they balance the sweet and tangyness of the dressing...

    Recipe #362604

    This was made entirely from leftovers I had in the fridge last night. I'm a sucker for NEVER letting anything go bad in the fridge, especially yummy leftover veggies like mushrooms, red peppers, scallion and juicy pineapple! Simmering the tempeh cubes in some tamari or soy sauce gives the cubes a real rich flavor. I might add a drop or two of liquid smoke next time.

    Recipe #362993

    I LOVE kale and this is how I like to make it almost every time. I'm a hot pepper flake chick, but if that's too much for you, just leave it out! Great as a side dish, but I can eat this as my main meal, maybe just add some chickpeas or cannelini beans in at the end, amazing!

    Recipe #364252

    No lard in these babies!! Try to use organic canned beans (if you can) because you will be using the liquid as well...

    Recipe #364517

    Peppery arugula is the star in this vegan version of pesto sauce. This one is made with sunflower seeds, instead of the traditional pine nuts and parmesan. This makes about five 1/4-cup serrvings

    Recipe #364574

    Made up from stuff in the kitchen! This recipe is vegan, but you can use non-vegan ingredients if you like (butter, milk, parmesan etc.) I had just a bit of local organic soy milk in the fridge, and added into the sauce at the last minute. Worked well. For the vegan parmesan, I use Recipe #283639 with 1 tbsp of nutritional yeast added in

    Recipe #376939

    These are sunny, bright and FULL of amazing lemony flavor! Are are 100% vegan! From: Veganomicon, The Ultimate Vegan Cookbook. This recipe uses rice milk for the cakes and soy milk for the frosting. I have made them using soy milk in BOTH, and they turned out just fine!

    Recipe #287118

    My vegan version of a classic lunchtime treat! This is amazing between two slices of grilled whole wheat bread. Feel free to substitute minced red onion for the scallion in this

    Recipe #289276

    This is a Weight Watchers CORE recipe, adapted from the Weight Watchers website AND is vegetarian! (Can probably be made vegan if you sub the condensed skim milk with soy). There are quite a few steps to this, BUT in the end I think it tastes great. The earthy mushrooms and sage are a perfect match to the sweet and buttery squash. Sage is strong so I have 1-2 tbsp listed in the ingredients. Please use your own taste, as the original recipe called for only 1 tbsp. We like sage allot, so I would in fact increase the fresh sage to 2 tbsp when I make this again.

    Recipe #290079

    A "zero points" recipe I got at a Weight Watchers meeting last nite. I am going to make it later tonite, but couldn't wait to share it with you. You could use other spices to your liking, as well.

    Recipe #158252

    I threw this together last night to have on hand to take for lunches. Similar to Mexican Rice, only made with the nutritional powerhouse, Quinoa! This began as an attempt to use of some left-over homemade tomato soup I had in the fridge. This recipe is open to many interpretations and additions. I encourage you to experiment. A can of rinsed and drained black beans or garbanzos would be nice, or some chopped fresh cilantro or tomatoes too. Also a 14 oz can of diced tomatoes can be uses in place of the tomato sauce plus water. One note: the Southwest seasoning I use is by Pampered Chef, but you can easily substitute cajun seasoning, or a mix of garlic poweder, onion powder, oregano, and paprika

    Recipe #291524

    Deliciously warm and comforting, but so simple! And it is low fat too. This is an adptation of a recipe I saw on the Fat Free Vegan Kitchen website. The author of the site mentions using the Muir Glenn brand of organic Fire Roasted Tomatoes, which is what I used when I made this. I believe this recipe is WW Core, if the sugar is not added

    Recipe #292016

    Thie recipe never comes out the same way twice! Mostly because I have different "stuff" on hand when I make it. This particular version was especially tasty, so I immediately scribbled it down, to the best of my ability. The green onion might seem like overkill, but they were on hand, and were going to be in the trash if I waited to use them any longer. Also, the cup of water "as needed," mentioned in the ingredient list, is for preventing to tofu from getting too dry in the pan. I keep a glass measuring cup with water next to the stove, to splash in every now and again if the pan seems dry. I served this with brown rice, but can be served for breakfast with hash browns, salsa maybe or some fresh fruit on the side.

    Recipe #292252

    This soup was AMAZING and full of flavor. The original recipe added 1/2 cup of cooked shrimp into the chowder, to make a full meal, but for vegetarians, the chowder itself was perfect on its own. I have listed dairy and non-dairy alternatives for two of the ingredients listed below, for either vegetarians or vegans. I also added 1 tsp of a spice called Sandwich Sprinkle made by Penzeys. I listed garlic powder in the ingredient list below as a suitable alternative

    Recipe #292488

    We were craving chili dogs (no meat, of course) and had no buns. Here is what I came up with from what we had on hand. the spice measurements are not exact, I always add a bit more after I've added everthing to the pot. For the Pampered Chef Southwest seasoning, you can substitute a little more oregano with some garlic and onion powder. Also, if using cumin instead of the adobo seasoning, you might need to add some salt to taste

    Recipe #292946

    This was one of the recipes I made in the Vegetarian Cooking class I attended at Johnson & Wales University Culinary School. This soup was particularly delicious because you could REALLY taste the sweet, earthy goodness of the squash, because it was not masked over by heaps of butter or cream. This class was also the first time I had used an immersion blender (industrial stength, of course!). This mechanical wonder pureed our gigantic pot of soup into pure, velvety smoothness in minutes. At home, I will probably use my plain ol' blender, and work in batches. Since I did get this recipe from the chefs at the Culinary School, please note the "precise"ness of the directions regarding the size of the dice etc. I am sure at home, we are all not that precise, but for one day, it was fun to cook with the pros!

    Recipe #296684

    From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!

    Recipe #296811

    This is a delicious vegan version of the classic Italian omelette. The sundried tomatoes REALLY add a wonderful depth of flavor in this. Feel free to try different veggies in this too. Chopped broccoli, asparagus or spinach would be a nice substitute for the roasted peppers. NOTE: I have made this and skipped the broiling step. Just leave in the oven another 5-10 minutes to make sure it's firm.

    Recipe #300014

    This was DELICIOUS!!! From Vegan with a Vengeance. Maple syrup adds the perfect touch

    Recipe #301168

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