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    You are in: Home / Cookbooks / OAMC - Vegetarian Plan
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    304 recipes in

    OAMC - Vegetarian Plan

    These are great vegetarian freezable recipes that everyone can appreciate! What is easier, is that you can pull them from the freezer and eat a healthy meal without a lot of work! Some of these recipes don't show that they are OAMC or freezer compatible but I have either done them myself or have been told by other chefs here how to go about it. If you ever have any questions, please come over to the Cooking on a Budget: OAMC, Make Ahead, Freezing & More
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    Posted in response to a request for vegetarian OAMC recipes. This recipe is from Entertaining on Ice by T. Haywood.

    Recipe #121328

    A sneaky (and fast) way to get vegetables into the kids.

    Recipe #193809

    Perfect for those school lunches! From the Feb 2007 volume of Notebook Magazine.

    Recipe #208681

    From the January 2007 issue of Vegetarian Times. These taste great but weren't the prettiest things to come out of my oven. I found that heating the tortillas first helped to keep them from splitting when rolled. I had some problems getting them to stay rolled. But they tasted really good, so I'm posting them and will make again. I served these with salsa and guacamole to dip in... yumm. I left out the oil for sautéeing but used the oil spray on the baking sheet.

    Recipe #223073

    This is from "More Make Your Own Groceries". There are instructions for both eating right away and freezing to eat later. This is one of several dishes I made in preparation for the birth of my daughter and would probably be good for someone who doesn't usually have enough time (or energy) to make a healthy meal for themselves every day, but has a period of time to make this. I've probably estimated prep time on the high side because I'm a slow cooker.

    Recipe #38276

    These are a deliciously healthy, filling meal, and good for both everyday eating and when your vegetarian guests come over for dinner! My non-vegetarian husband doesn't even miss the meat when I fix these. This is a *big* batch, so plan on leftovers. :) Good for picnics & potlucks, too... see note below.

    Recipe #49461

    13 Reviews |  By Tish

    I'm posting this in honor of one of my best friends mom's who first served this to me during high school...my second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen!

    Recipe #55694

    I adapted this from "500 Fat Free Recipes". I make this a lot when I'm hungry and have no idea what to fix. I cook the rice while making the beans and then throw it all together.

    Recipe #76060

    5 Reviews |  By ladypit

    I had planned to make something nice for dinner tonight but a headache overcame me and I decided to scale down. Using a suggestion in a magazine as a jumping off point, I made this up. It was quite tasty! Serve this over rice or noodles. We liked "no yolk" egg noodles (the ones made only with egg whites so there is no cholestorol) but many other options would work.

    Recipe #98962

    Another winner from Jeanne Lemlin's Quick Vegetarian Pleasures. I usually like my Mexican dishes spicy, but there is something about this simple sauce I love. It brings out the flavor of the vegetables. I make the sauce as written, but feel free to add any favorite spices to it.

    Recipe #224407

    I love recipes that can be frozen and used for more than one meal!

    Recipe #269015

    Nice and creamy. I use low-fat products, but use the regular if you like. If I'm using red potatoes, I don't bother to peel them.

    Recipe #281514

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! Greek-Style casserole.

    Recipe #283282

    Sesame oil gives this dish a nutty flavor, but if you don't have it, you can use canola oil instead. For the fluffiest fried rice, start with cold rice - it won't clump like warm rice can. Recipe is from Woman's World.

    Recipe #304722

    These tasty patties are as economical and easy to make as they are delicious. They're fork food hot with fresh lemon wedges to squeeze over them. They make great cold sandwiches on rolls with cocktail sauce or tartar sauce. My big family with teens gets a hot meal and a cold meal from this recipe but a smaller family can freeze them for later enjoyment. Note -- Cooking time depends on how many skillets you are using at once.

    Recipe #306791

    This is a recipe that can use any cooked beans. I do not use tomatoes but tomato sauce and I use fresh corn off the cob mixed with butter and evaporated milk. You can use canned whole kernel corn, drained and do the same with it. I have refined this over the years. This version is what I use. You can add 1/2 pound of cooked ground meat if desired. I serve meatless with fresh tomatoes and fresh orange slices. I like this because it tastes like a filled tamale without the work of filling, binding and steaming all of the filled husks. Note: I increased milk to 1/3 to 1/2 cup based on reviewer comments. You could double the batter base and topping and cook about 10 minutes longer.

    Recipe #307516

    Amazing! Simple ingredients blend together for a faster than fast sauce! You'll impress yourself once this dish hits the table! This one is also great for a fast freezer dinner kit.

    Recipe #308578

    A great vegetarian dish with bold flavors.

    Recipe #309098

    A great combo of flavors in this vegetarian dish. Recipe from Garden Burger Box.

    Recipe #309251

    This sounds good for anybody looking for a quick and tasty meal. It is vegetarian too which is always great in my books. I originally found this recipe in the September 2008 copy of the BBC Good Food Magazine. The recipe states that the dish can be frozen for up to a month. It says to just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.

    Recipe #318100

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