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    You are in: Home / Cookbooks / Vegetarian
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    139 recipes in

    Vegetarian

    This is for my sister, Angela. I need to add more legumes and veggies so I like to pick through this once in a while. This has some vegan recipes but mostly vegetarian. Pic credit: Love4culinary. Note: If you see chicken stock or other "meat" product, just sub with a vegetarian alternative (duh!). I picked them out because I knew they would be good vegetarian dishes/sides.
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    Everything in this salsa is fresh and summery. So delicious with seafood or chicken or duck or almost anything grilled. From "True Blueberry: Delicious Recipes for Every Meal," by Linda Dannenberg. The cooking time is really macerating time.

    Recipe #311317

    Serve cold or at room temp. I prefer room temp.

    Recipe #225645

    I created this recipe to make risotto that was safe for my daughter who is extremely allergic to milk products and who was going through a picky stage on eating vegetables. She had it several times before learning that it had zucchini in it! It is a favorite of our whole family. Adding Parmesan cheese at the table works quite well and makes it great for serving people who are on a Vegan diet, a dairy-free diet, or a weight-loss diet. 1 serving is 5 Weight Watchers points and is large. Thanks to Mallina Cashew whose Recipe #32295 Magnificent 1st Prize Risotto was my starting point for this recipe.

    Recipe #403790

    A recipe that goes back years and a great way to use up all that zucchini left over from summers crop, you may adjust all seasonings to taste --- if you are a garlic lover then you may increase to 1 teaspoon, I also add in a pinch of cayenne pepper for a little heat --- use only dry breadcrumbs for this --- if your seasoned breadcrumbs already have salt added then omit the 1/4 teaspoon salt --- as one reviewer mentioned that she dipped the sticks into Ranch dressing so you might want to give that a try using a low fat dressing or dip :)

    Recipe #69063

    I should start by saying, “I hate ratatouille”. I’ve always had an over-cooked stew of forgettable vegetables. But when I saw this in Cuisine at Home, I had to try it. Modified to use purchased pastry crust – if you prefer, make your own. I tweaked vege ratio slightly to suit our tastes. It looks more complicated than it is. Once the veges are prepped, it comes together quickly. Try it for a show-stopping vege side at a barbeque, or an elegant vegetarian main dish. Try to choose squash of similar diameters, and slice peppers and onion to similar size.

    Recipe #381075

    I adapted this from another recipe and it is DELICIOUS! Even my 17 month old loves them! If you want to make this vegan just make sure your won ton wrappers and "meat" are vegan. Enjoy! note: This recipe can be made with TVP or Boca crumbles and taco seasoning. I personally used "Old World" vegetarian taco meat filling which I got at Rainbow.

    Recipe #392608

    Garbanzo Beans With Wisconsin Feta Cheese And Sun-Dried Tomatoes Recipe from Karen Doster of the Wisconsin Milk Marketing Board

    Recipe #305451

    4 Reviews |  By Geema

    A healthy, delicious summertime salad combining soft, tender cannellini beans, green beans and zucchini.

    Recipe #179949

    Posting this for ZWT II, taken from a cookbook my late DM purchased at a Greek Festival here in Sacramento, prepared by members of the Greek Orthodox Church here.

    Recipe #170726

    This is a very flavorful bean salad that I tried once and fell in love with. Prep time depends on how much effort you want to put into it.

    Recipe #83257

    When I was pregnant several summers ago, I loved this light, cool salad. It is meant to be a side dish for 4-6, but my husband and I ate it as a main dish for 2. Cook time does not include 15 minutes marinating time.

    Recipe #222786

    This is really easy to make. There were no leftovers! What a great combination of flavors and textures. Serve with tortilla chips on the side.

    Recipe #152136

    This 'ice cream' recipe from the internet, is one that can easily be made into a smoothie by adding more nut milk than listed!

    Recipe #328075

    17 Reviews |  By BecR

    This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. P.S. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.

    Recipe #378799

    So delicious! I was skeptical of the beets, but they are very yummy in this dish, and the shallots and Gorgonzola help mellow them out. A neighbor gave us his CSA for the week when he went out of town, and this recipe was included with the farm newsletter.

    Recipe #189712

    4 Reviews |  By Faith77

    Great dish, make it all the time and not just in the summer. I eat this hot and sometimes cold. Always yummy. I do however occasionally add more broth just to keep it more wet for left overs. I have added in substitution suggestions that you can try. I got this recipe from a Pillsbury vegetarian book.

    Recipe #54242

    This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"

    Recipe #74629

    I got this recipe from the Kraft website (originally called Made Over Chicken Tetrazzini), but I decided to veganize it and it turned out to be absolutely wonderful!

    Recipe #226074

    28 Reviews |  By Chouny

    This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties.

    Recipe #338863

    15 Reviews |  By Mirj

    I was first attracted to this recipe because I'm a big Beatles fan, and secondly because it's a good vegan recipe. Pretty easy to make, and delicious!

    Recipe #20076

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