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    You are in: Home / Cookbooks / Meatless Entrees
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    509 recipes in

    Meatless Entrees

    Before kids we used to have at least two meatless meals a week. Fairly soon it will be just the two of us again and I look forward to reviving that tradition. Anything in this cookbook could be made vegetarian by subbing veggie broth for the beef or chicken broth.
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    From "Lost Recipes"...Country Cooking, I think, is the magazine. I just have a copy of a page. This was originally called "Screaming Noodles" because of children's reaction to spinach being in the dish.

    Recipe #479245

    From www.TopSecretRecipes.com This is a copycat (from Top Secret recipes) recipe of Applebees Creamy Tomato Basil soup. My whole family loved it when I made it, even my non tomato soup loving son. I would suggest NOT trying to sub dried Basil in this recipe as it depends on the flavor of the real basil for it's "spark". I used the kind you can get in a tube in the produce section. This is extraordinarily easy to make and makes enough for a full family dinner. We served it along side Paninis and it was a great meal! :-)

    Recipe #450563

    I threw this together for lunch today, I'm doing a low carb diet right now and thought a quiche would be a nice change from a salad type lunch. I didn't specify what kind of cheese to use but please do not use a mild cheese like mozzarella or a mild cheddar because it will not have enough flavor for the quiche. I used goat cheese that had been immersed in wine, but an extra sharp cheddar, gruyere, or swiss would work really well. ***You will need a 6-inch pie plate for this recipe, you can POSSIBLY use a normal size pie plate if you double the recipe, but proceed with that at your own risk.

    Recipe #381470

    This is one of my all time favorite pasta dishes. It came from one of my mom's old cookbooks, although I have made a couple tweaks here and there over the years. I know Boursin is a little more expensive but if you can help it, don't use the inexpensive imitation brands. The sauce just won't come out right. I have used the low fat Boursin and it works fine. In a pinch, the alouette brand will work, or you can try subbing goat cheese made with garlic and herbs. For a really big meal, add in some chicken, either grilled, rotisserie or just leftover! As a note, this isn't the best dish to reheat so keep that in mind.

    Recipe #249804

    A real old fashioned British style "Doorstep" sandwich, jazzed up a wee bit by adding chutney with mayonnaise and then toasting it........just delicious! The only criteria for these toasted "sarnies" is that you use THICK slices of good quality white Farmhouse style bread; such as home-made or Artisanal crusty bread! And, a good quality Cheddar cheese - preferably mature with good mayonnaise and tangy chutney! Although I have given the method for grilling (broiling) these sarnies, they'll be fine if they're made in an electric sandwich or grilling machine, such as a George Foreman. There is no need to add the chutney separately then, just add it to the cheese and mayonnaise mixture. This is a recipe for one greedy person - please increase the quantities for more greedy people if necessary!!

    Recipe #294857

    14 Reviews |  By Debbwl

    Portobello mushrooms serve as edible plates on which you stack mouthwatering vegetables and gooey mozzarella cheese (try smoked). This recipe is thanks to the American Heart Association.

    Recipe #378030

    I use my mom's homemade canned spaghetti sauce. Yummy!!

    Recipe #48732

    Meatless and full of cheese. Can't remember where I first stumbled across this recipe, but I've never found a cheese enchilada recipe that I liked better. You have to try this one to appreciate it. It really tastes MUCH better than it reads!

    Recipe #282213

    32 Reviews |  By Nailah

    Olive Garden's Five-Cheese Ziti al Forno

    Recipe #202833

    This is a GREAT fried rice recipe and a wonderful way to use up leftover rice. Adapted from a Gourmet Magazine recipe...

    Recipe #78447

    Bransten’s Pickle, a British product, is a chutney-like, tangy, mixture of diced preserved vegetables. Can be found at specialty shops or supermarkets that sell British goodies.

    Recipe #210342

    Diet, who is on a diet, not me. I found this recipe on another web site and made it with low fat substitutes and it was beyond creamy and rich and decadent. Try it!! I cut the recipe in half and it still served 6.

    Recipe #92877

    Quick noodle dish from Hong Kong. You can use just about any vegetable in this noodle dish as long as they are not fully cooked though and still crunchy when served.

    Recipe #447677

    This is in 500 Practically Fat Free One Pot Recipes Cookbook.

    Recipe #447652

    Recipes are an illusion. Gourmet Cooking doubly so. At least that's my story for now. There are no amounts for this recipe, thus the illusion. Quantities are constantly in flux when I prepare this for my family, depending on how much garlic I have, how many olives I feel like chopping, whether I remembered to buy Parmesan cheese yesterday, and what shoes I'm wearing. Not too long after we married, my husband and I really got into watching "The Frugal Gourmet" on PBS. On one of the first shows we watched, Jeff Smith prepared this dish. I practically freaked out trying to write this down, since I had not yet learned my laid-back, pinch o' this, handful o' that way of cooking. He was just tossing things in the pan! How can you COOK like that? (Just fine, thankyouverymuch) At that time I was trying to make myself into a gourmet cook, so I bought the whole green olives and pitted them myself. I bought the wedge of Parmigiano-Reggiano that played havoc with the week's grocery money, grating it over the top, with my own freshly Band-Aid-ed fingers, just before serving. I got over it. Nowadays, I just have fun in the kitchen, and we manage to eat pretty well, gourmet cook or no. So, here it is, the way I make it now. More or less.

    Recipe #29634

    This baked ziti is absolutely delicious and whenever I make people come back for thirds! Since it is a bit involved for me, I usually make one to bake immediately and freeze another pan to cook later, so this recipe makes two pans. Fresh basil is essential to get the right flavor.

    Recipe #43070

    Creamy flavorful yumminess! This is a very rich dish. Be generous with the tomato paste and paprika.

    Recipe #152043

    Quick, easy, and delicious. To make it even quicker, you can use preshredded carrots from a bag or the supermarket's salad bar instead of shredding your own.

    Recipe #134567

    One of my favorite concoctions--I often throw this together to use up eggplant and basil when my garden (aka my farmer's market basket) overflows! This takes literally 15 minutes to throw together...cook the stir fry while your water comes to a boil & your noodles cook, then mix it all together and enjoy!

    Recipe #434782

    Like many gardeners, I am overwhelmed with zucchini in the summer. I wanted a different way to serve them, that didn't use a lot of cheese to build flavor. You could make this using different pasta shapes, but if you do I suggest cutting the zucchini to similar size and shape. For example, if making with little shells, cut the zucchini is small dice. Portions based on serving as a side dish, but could also be a vegan main dish - in which case, serves 2. Feel free to serve with grated parmesan if you like, but we like it just fine without.

    Recipe #434757

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