Vegetarian Beans and Lentils
Beans and lentils are protein powerhouses that jazz up vegetarian dishes like soups, casseroles, salads, and dips. Packed with essential nutrients and flavor, beans and lentils are a vegetarian's delight.See Popular Vegetarian Beans and Lentils Recipes
Marinate kidney beans, garbanzo beans, crunchy vegetables, and cheese in a fresh-tasting lime dressing. Choose any combination of canned beans that you like.
Tangy feta cheese, a bright herbal pesto, and a crisp bread crumb topping all elevate this tomato-bean stew. It's sensational made with meaty Rancho Gordo giant limas from Peru, silky gigantes, or large limas from the grocery store.
This lush, stewlike dish is typically made with zolfini beans, a pale yellow Tuscan legume that can be challenging to find in the U.S.; firm, creamy cannellini beans are an excellent substitute.
In an homage to spring, Rolando Beramendi makes these lush custards with fresh artichokes; the flavor is wonderfully vivid.
For a crunchy, summery salad, Chris Cosentino tosses yellow wax beans, radish slivers, red onion slices, cannellini beans, and fresh basil in a simple vinaigrette. To save time, you can also substitute canned cannellinis for the dried ones here.
Rajat Parr was born in Kolkata in 1972 and didn't leave until he was 22, which explains why Indian flavors are such a big part of his cooking. This salad, for instance, is a twist on the classic Indian street food called chana chaat.
Burrito ingredients flavorful rice, beans, tomatoes, corn, cilantro, and lettuce without a tortilla, layered in individual bowls or in a casserole dish.
Serve this meatless soup immediately or refrigerate and reheat to serve the next day, allowing flavors to blend and intensify. Serve it with dense-texture Italian bread.
Prepare this low-fat chili in your slow cooker. It's richly flavored with tomatoes, beer, chocolate syrup and seasonings.
This quick and easy meatless main dish recipe gets its bite when topped with slices of jalapeno pepper and salsa. Black beans combine with corn muffin mix to make the patties.
Jerry Traunfeld soaks dried white beans overnight before boiling them and stewing them with caramelized onions, garlic, Parmigiano-Reggiano cheese, and rosemary. Instead of soaking white beans, use ready-to-eat canned cannellini beans.
Eggplant is a good source of vitamins A and C and is low in calories. It's one of the vegetables Clark Frasier likes to serve during colder months, in hearty dishes such as this soup. "As chefs, we tend to think first of root vegetables, but eggplants are also robust in winter."
When Nicole Filizetti isn't teaching, she spends time cooking up meals from scratch for her husband and two children. "We're big on having breakfast for dinner," she explains. "Making this veg version of biscuits and gravy seemed like a good way to add some lentils into my family's diet." For an unusually light take on a decadent breakfast favorite, serve this gravy over whole-grain English muffins rather than biscuits. You'll shave an extra 100 calories off your meal, and the crispy texture goes great with gravy. This fantastic recipe won third place in VT's 2008 Reader Recipe Contest.
The secret to this delicate and refreshing butter bean salad is the dressing, made with cold, tangy buttermilk, olive oil and lime juice. The Lees call it "the flavors of a Southern summer."
This vegetarian main dish receives it's Mexican flair from black beans, diced tomatoes, and salsa. Prepare this low-fat recipe in 30-minutes or less.
Packed with lots of vegetables, hearty beans, and the perfect amount of seasoning, this vegetarian chili is so flavorful, no one will miss the meat. And at just over 200 calories per serving, it's a meal-in-a-bowl that satisfies, without the guilt! Fresh cilantro boasts a lively, pungent flavor that goes a long way. When buying, look for leaves with a bright, even color, and no signs of wilting. Store in a plastic bag inside the refrigerator for up to 1 week.