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    You are in: Home / Cookbooks / Hearty vegetarian fare
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    14 recipes in

    Hearty vegetarian fare

    Amazing recipes that warm and fill all

    Displaying up to 20 pages of results. To see all results, or register.
    30 Reviews |  By winkki

    Another unique but wonderfully filling soup from the New England Soup Factory - very thick and hearty! (Prep time does not include poaching chicken; this would be a great way to use leftovers!) Found online.

    Recipe #95409

    Obatzda is a traditional soft cheese and beer dip from Bavaria. Served with vegetables and bread, it is the perfect in between meal bite to accompany a great beer. Cook time is the time needed to chill so the flavors meld properly.

    Recipe #85034

    A tasty way to eat your spuds by Rachel Allen.

    Recipe #286096

    5 Reviews |  By Mrs B

    I first came across Potato Kephtides while looking for recipes to post for the Zaar World Tour 2005. My search led me to the public library where I came across Leah Leneman’s book “Easy Vegan Cooking”. I picked this book partly because it was a small paperback (ideal for reading on train journeys to and from work!) and partly because I was interested to learn more about vegan cookery. I was attracted to Leah's recipe because the Potato Kephtides could be baked (keeping the calories down) as well as fried and I thought they should appeal to a wide audience. Due to lack of time I posted the recipe untried. In this case, this was a mistake as it quickly became obvious from feedback from other Chefs that the recipe was not as easy to make as it appeared. So out came the keys to Mrs B's test kitchen and I had a go myself. Let's just say I experienced the same problems! Despite this I was convinced that the idea was a good one, so set about researching how to achieve what I wanted! I found other recipes for potato kephtides, but they weren't vegan. However, along the way I found some ideas which have allowed me to develop a recipe that works for me, yet keeps to the spirit of the original. My ingredients yield a soft dough which is firmer and easier to work with (and far less messy!). I've retained the list of ingredients for Leah's recipe (posted after the ingredients for mine) because NoraMarie's photo is of the original and looks so good. Also more experienced vegan chefs than me might be interested). Anyway, whichever version you follow, I can now confirm that Potato Kephtides go well with a wide variety of dishes and can be served at any time of day (from brunch to evening meal, with salads or hot meals). Enjoy!

    Recipe #140966

    From “North African Cooking” by Hilaire Walden. Serve it as a substantial snack, or a light lunch accompanied by a green salad. It is good eaten cold as well as warm, and makes a wonderful picnic food. See my Recipe#206852

    Recipe #305984

    This is the best vegetarian or vegan stroganoff I've tried yet. It came from Farm Sanctuary's Guide to Vegan Living and I've only slightly changed it. One way I improved it for our taste is by using Mckay's Chicken Seasoning broth instead of Vegetable Broth or water and adding 3 Tablespoons of Vegan Sour Cream. We will be making this often from now on. Hope you enjoy it!

    Recipe #238251

    Our favorite vegetarian pansit recipe. It's a traditional Filipino dish that is often served on birthdays. Our good filipino friend, Marina, makes this vegetarian pansit for us often and I finally had her sit down and write it out for me so I can make it myself. It's really good for you with all the vegetables and tofu.

    Recipe #305777

    My vegetarian German friends gave me this recipe. I cooked this today and really loved it, though I didn't have any feta on hand so I used a little mozzarella. Still, I love feta and I'm positive the feta can only make the recipe taste even better! The vegetarian sausages, hot dogs, or vegetarian bacon are optional, but it really make the potatoes taste more authentic and gives it great flavor. You can also add Baco bits which are vegetarian. Serve with a fresh green side salad.

    Recipe #306041

    I've been looking for a good vegetarian frittata recipe and was so excited to find this one in Vegetarian Times!

    Recipe #309599

    My grandmother (from Fall River Massachusettes) taught me to make this soup just before I went to college. I tweaked it a little, but not much. This is portuguese soul food. It cures all ills, especially the rainy cabin fever I get here in Seattle each winter. Note: 12.02.07 I stopped eating meat, but still love to make this soup. Vegetarians... use "Soyrizo" instead of Chourice.

    Recipe #81621

    Like many vegetarians, I'm always searching for a delicious veggie burger. I recently had one at a restaurant, that made me start the search again. My husband and I were pretty sure that it included garbonzo flour, rice, sesame seeds, hickory and broccolli. I've been searching for another burger recipe with some of these ingredients and found this one. I'm not vegan, so I might add eggs for binding and switch ground up broccoli for the tomato paste. I'll probably fry them up in olive oil or grill them instead of baking them. It's from, and below find the description from there. This recipe will make 12 thick veggie burgers. They are great when eaten fresh out of the oven or after being frozen and reheated. Freezing the veggie burgers is a great way to have quickie meals when the need arises.

    Recipe #311083

    This is my version of a tasty savoury bread type of pudding I found in an old cookbook of mine. The original used Caerphilly cheese and dry mustard powder. I adapted it to use two kinds of cheddar cheese and grainy mustard. It’s a good way of using up stale bread. If you don’t have any leeks you can use thinly sliced onions instead.

    Recipe #194822

    I used one of Jamie Olivers recipes and adapted it to what I picked up from the markets. The original recipe is from Gourmet Traveller June 2008. This soup will satisfy even the most devoted carnivore. Perfect for the cooler months of the year. *This will pair nicely with a chilled Spanish sherry, try a amontillado, which is a dry style and has a nutty flavour which will complement the earthy tones of this soup. *Another tip is if you are using dried shitake mushrooms, use that lovely soaking liquid as part of you stock. *For a Vegan version, discard the cream and replace with 1/2 cup rice or soy milk and simmer to desired consistancy.

    Recipe #312468

    I was watching a traveling show and they were showing a brief section on street food of Tunisia, I saw this been served up and immediately was entranced by this ancient dish served for men at breakfast eaten outdoors. There are not many recipes out there but I managed to track this one down from this web site., it was original sourced from Paula Wolfert's Slow Mediterranean Kitchen. The chick peas are a pain to peel but if you love traditional hearty breakfast fare without the meat, the pain is rewarded! DO NOT USE CANNED CHICK PEAS!

    Recipe #311585

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