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    You are in: Home / Cookbooks / Yummy Vegetarian Dishes
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    913 recipes in

    Yummy Vegetarian Dishes

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    Cookbook by

    Sharon123

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    These are dishes that can be a meal in themselves! Some are mine, some I will be adding from other chefs on Zaar. Enjoy!
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    Roasted Red Pepper Crostini With Balsamic Reduction
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    Be the first to review! |  By Sharon123

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    When allowed to reduce or cook down, balsamic vinegar becomes slightly sweet and thick. Here, it adds full-bodied flavor to light, crunchy appetizers. From Vegetarian Times(Feb. 2009).

    Recipe #498966

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    Vegan Bacon-Wrapped Scallops With Paprika Cream Sauce
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    Be the first to review! |  By Sharon123

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    These one-bite appetizers are easy to make, using only a few ingredients and taste amazing. The recipe calls for oyster mushrooms but I imagine you could use shitake. This is succulent, smoky, rich and salty—and perfect to make for a small dinner gathering or as a starter for two. From Olives for Dinner.

    Recipe #498931

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    Raw Chocolate Cups With Blueberries and Cashews
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    Be the first to review! |  By Sharon123

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    Rich and decadent, and look adorable when set. Let them sit at room temperature for about 30 minutes before serving to allow the chocolate to slightly soften. Makes 9 mini cups. Adapted from Olives for Dinner, a great vegan blog.

    Recipe #498910

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    Glazed Tofu With Fiery Sriracha Pearls
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    Be the first to review! |  By Sharon123

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    This is so cool, I'm posting here for safekeeping. Posted by erinwyso from Olives for Dinner. Here's what she says, "Besides producing beautiful shapes and textures, spherification techniques can also alter the intensity of flavors. Here I've created sriracha pearls, which were then dropped into a viscous and sweet glaze over well-seared tofu cubes. Instead of producing an even heat level throughout, these pearls created tiny yet fiery pops of isolated heat in each bite. These pearls can be made beforehand, and stored in cold vegetable oil until ready to use. They just simply need to be rinsed in a bit of cold water first, and will be quite sturdy once formed. "

    Recipe #498908

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    Upside Down Potato & Onion Tart
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     1 Reviews |  By Sharon123

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    The onions caramelize while the potatoes are cooking and when you turn them out of the pan they are gorgeous on the plate. The flavor combination is really heavenly. It's a great side dish or accompaniment for steak and roasts. From Hizzoner's Deli. Enjoy!

    Recipe #498766

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    Hizzoner's Deli Multi Grain Bread
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    Be the first to review! |  By Sharon123

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    This bread is great for sandwiches, the crumb is still soft like sandwich bread and the crust is not thick and coarse. A favorite bread for rolls, hamburger buns, sandwich bread and accompanying dinner. This is just like the rolls that were served with soup at the famous Hizzoner's Deli. I buy vital wheat gluten at Walmart, Ingles or the health food store. Enjoy!

    Recipe #498765

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    South Florida Avocado Summer Wrap
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     1 Reviews |  By Sharon123

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    I wish I'd had this when I was younger growing up in Miami. Vegan and full of flavor. It's all about the flavor! If you don't have spicy hummus, just add a little chipotle in adobe sauce or some sriracha sauce to regular hummus(and maybe a splash of lemon or lime juice to thin it out). For a change try mixing the mayo with a little Thai sweet chili sauce.

    Recipe #498758

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    Hearty Whole Grain Basil Bread
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    Be the first to review! |  By Sharon123

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    By way of Martha Stewart, this is a delicious and pretty bread. The aroma while cooking will make you happy, and hungry! There is about a 3 hour rising time. Found on Pinterest posted by The Diva Dish.

    Recipe #498743

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    Lemon Quinoa Cilantro Chickpea Salad
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    Be the first to review! |  By Sharon123

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    Healthy and so yummy! Love the dressing. This was one of the favorite recipes for 2012 on the Diva Dish blog.

    Recipe #498733

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    Tofu “Egg” Foo Yung
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    Be the first to review! |  By Sharon123

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    I love egg foo yung, but wanted to veganize it. This looks like just the thing! Baked instead of pan-fried, it’s so much better and flavorful than the eggy version. It’s good with or without the gravy. Black salt has a slightly sulfur taste like hard boiled eggs. You can leave it out if you wish. From chowvegan.

    Recipe #498729

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    Nutritious Morning Smoothie
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    Be the first to review! |  By Sharon123

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    Lots of nutrition and yummy too. The weather is warming up here in North Carolina and smoothies are a must in warm weather!

    Recipe #498598

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    Swiss Chard in Tahini Sauce
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    Be the first to review! |  By Sharon123

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    Called Mtabel Al-Silek in Lebanon, this is good for using up the ribs of Swiss chard leftover from recipes where only the leaves are used. Can be used in stuffed cabbage, stuffed Swiss chard, with rice, or as a dip. "From the Tables of Lebanon" cookbook.

    Recipe #498591

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    Fried Cabbage With Bulgur(Makmura)
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    Be the first to review! |  By Sharon123

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    Easy with tasty results! "From the Tables of Lebanan" cookbook.

    Recipe #498589

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    New York Classic Onion Soup(Vegetarian)
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    Be the first to review! |  By Sharon123

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    This soup is good year round. From the cookbook "365 Vegetarian Soups" by Gregg R. Gilespie.

    Recipe #498586

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    Easy Deluxe Vegan Baked Beans
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    Be the first to review! |  By Sharon123

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    This recipe takes canned baked beans and kicks up the flavor without a lot of work. Much nicer than just warming up a can and a lot easier than cooking beans from scratch. From My Vegan Cookbook.

    Recipe #498584

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    Raw Kale Salad With Tahini Dressing
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     2 Reviews |  By Sharon123

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    I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.

    Recipe #498581

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    Seitan Chorizo
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    Be the first to review! |  By Sharon123

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    The ingredient list is long, but the spices come together quickly. It probably seems like a lot of heat but after you mix it in the with other ingredients, it tones down a lot. You may even want to add more spice! Vital wheat gluten is the protein found in wheat. It is the base for seitan, and can be found at Whole Foods and other heath food stores. You can also order online through places like Bob’s Red Mill. I get it at Ingles and Walmart. When you wrap them to bake, be careful not to get them too tight. This seitan version of chorizo is just as good as the “real” thing. I actually prefer it because it isn’t so greasy. Not to mention the nutritionals are a million times better. From Sprint2thetable.

    Recipe #498382

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    Barbecued Seitan Brisket Ala Chef Chad Sarno
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    Be the first to review! |  By Sharon123

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    There are directions in here to make a reuben sandwich with this brisket. So yummy! NOTE: This is important! You make 2 batches of the WET INGREDIENTS---one batch gets mixed with the dry ingredients--the 2nd batch is used as the braising liquid. This was copied directly from happyhealthlonglife.

    Recipe #498380

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    Seitan Pepperoni and Pizza
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    Be the first to review! |  By Sharon123

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    Posted on veganinmiwaukee via Fat Free Kitchen. A flavor filled recipe for seitan pepperoni and directions on how to use it in pizza. Yum!

    Recipe #498379

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    Seitan Bacon
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    Be the first to review! |  By Sharon123

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    Nummy nums! This looks like bacon and even smells like it when cooking. I'm having fun making different seitan(or gluten) recipes. This fulfills that craving I have once in a while for the taste of bacon, without the meat, fat and nitrates. In order to make this recipe ”look” like bacon you will need to make two separate seitan doughs, one red and one white. Layering them and then slicing makes it look like bacon! From veggieinmilwaukee.

    Recipe #498364

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