Vegetarian Recipes

Vegetarian recipes are no longer on the fringe: Some estimates have the nation's population of vegetarians at more than seven million, but even carnivores have embraced ideas like "meatless Mondays" to curb their meat consumption and promote healthy eating. Here's a secret about eating vegetarian - the food isn't just healthier, it actually tastes good. (We promise!) Even <a href="/recipes/vegetarian/tofu/">tofu</a>, which is fairly bland, can be jazzed up with marinades and creative cooking methods (try it broiled!). Try making some of your favorite dishes without the meat - you might be surprised at how much flavor remains ( <a href="/recipes/vegetarian/pasta/">spaghetti</a> with homemade sauce is still great without the meatballs, Asian <a href="/recipes/china/stir-fry/">stir-fries</a> are delicious with just veggies, tofu and a handful of peanuts). You can even make vegetarian crock pot recipes! So if you're in a meat-eating rut, try making a vegetarian recipe once in awhile - you might be surprised at how much you enjoy it.

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Baba Ganouj

From EatingWell

Grilled eggplant is pureed along with garlic, lemon juice and tahini to make a lighter version of the classic Middle Eastern dip. If you can't find ground sumac for the garnish, chopped pistachios are traditional as well. Serve with pita wedges or use as a spread for sandwiches.

Baba Ganouj

Calabacitas

From EatingWell

Enjoy this traditional Southwestern dish of sauteed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.

Calabacitas

Wild Mushroom & Barley Risotto

From EatingWell

In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using.

Wild Mushroom & Barley Risotto

Creamy Cucumber Soup

From EatingWell

There's no reason to only use cucumbers raw--they are wonderful sauteed then pureed with avocado for a silken-textured soup that's good warm or cold.

Creamy Cucumber Soup

Smothered Tempeh Sandwich

From EatingWell

If you're keen to explore vegetarian options, try protein-rich tempeh smothered with red-wine-braised mushrooms and provolone cheese. If you're vegan, substitute your favorite soy cheese. Make it a meal: Enjoy a glass of beer and a spinach salad.

Smothered Tempeh Sandwich

Baja Butternut Squash Soup

From EatingWell

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesus Gonzalez, Chef of La Cocina Que Canta at Rancho La Puerta.

Baja Butternut Squash Soup

Cider-Glazed Roots with Cinnamon Walnuts

From EatingWell

Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your Thanksgiving celebration. If you include red beets, the whole dish will take on a gorgeous ruby hue.

Cider-Glazed Roots with Cinnamon Walnuts

Crispy Phyllo Spinach Tartlets

From EatingWell

Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of Greek spanakopita. Serve these as a main dish for supper and you're sure to please vegetarians and omnivores alike.

Crispy Phyllo Spinach Tartlets

Simple Sauteed Spinach

From EatingWell

Sauteed spinach (or any greens) with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach shine and will never go out of favor.

Simple Sauteed Spinach

Parmesan Spinach Cakes

From EatingWell

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

Parmesan Spinach Cakes

Sweet Potato & Red Pepper Pasta

From EatingWell

Here's a way to use the "power vegetables" sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.

Sweet Potato & Red Pepper Pasta

Moo Shu Vegetables

From EatingWell

This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.

Moo Shu Vegetables

Ratatouille a la Casablancaise

From EatingWell

Ratatouille - a cooked eggplant and tomato dish combined with other seasonal vegetables and olive oil - has many regional variations. This one is made with cinnamon, a signature spice in Moroccan cooking. Try it as an appetizer with bread or as a sandwich filling.

Ratatouille a la Casablancaise

Okra & Chickpea Tagine

From EatingWell

This quick and easy okra and chickpea stew is full of Moroccan flavors. The name "tagine" refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don't need to prepare this in a tagine dish--it works well in a large saucepan--but if you have one, here's a chance to use it.

Okra & Chickpea Tagine

Corn & Broccoli Calzones

From EatingWell

These calzones are stuffed with a summery combination of corn and broccoli, but you can use whatever you have in your fridge. Part-skim ricotta and mozzarella make our pizza pockets lower in saturated fat. Plus a whole-wheat crust adds a nutty flavor and extra fiber. Serve with your favorite marinara sauce for dipping.

Corn & Broccoli Calzones

Quinoa & Smoked Tofu Salad

From EatingWell

We took the tangy fresh flavors of tabbouleh and paired them with smoky tofu and quinoa to create a main-dish salad that's perfect served on a bed of greens. This salad is jam-packed with heart-healthy ingredients - whole grains (quinoa), legumes (soy-based tofu) and plenty of vegetables.

Quinoa & Smoked Tofu Salad

Summer Vegetable Crepes

From EatingWell

Crepes aren't just for dessert--they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crepe as you fill it--without it, the crepes are tricky to roll. Serve with: A tossed salad.

Summer Vegetable Crepes

Caprese Salad

From EatingWell

Summer-ripe tomatoes and fresh mozzarella need only a sprinkling of fresh herbs, salt and pepper to shine in this simple summer salad.

Caprese Salad

Tijuana Torta

From EatingWell

A Mexican-style torta is just like a burrito, except the "wrapper" is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.

Tijuana Torta

Summer Squash & White Bean Saute

From EatingWell

Bountiful summer vegetables--zucchini, summer squash, fresh tomatoes--are quickly sauteed with protein-rich white beans and topped with Parmesan for a hearty dish. This saute is endlessly versatile and works well with eggplant, peppers or corn. Double it and toss the leftovers with bowtie pasta for lunch the next day. Serve with: Brown rice or bulgur.

Summer Squash & White Bean Saute

Pomodoro Pasta with White Beans & Olives

From EatingWell

Capture the flavor of vine-ripened tomatoes with this elegant-yet-quick, fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic to infuse them with flavor.

Pomodoro Pasta with White Beans & Olives

Pineapple Tofu Stir-Fry

From EatingWell

At last - a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.

Pineapple Tofu Stir-Fry

Easy Fiesta Beans

From EatingWell

An easy, tasty way to jazz up canned refried and pinto beans for the perfect side to accompany any Tex-Mex meal. Opt for fat-free refried beans and no-salt-added pinto beans to keep this dish as healthy as possible.

Easy Fiesta Beans

Sherried Mushrooms

From EatingWell

Tapas are not always fancy--usually they're just a few simple ingredients prepared well, like these tender, juicy mushrooms. Just place a dish of toothpicks next to the serving dish and let guests help themselves.

Sherried Mushrooms

Bean Bolognese

From EatingWell

Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.

Bean Bolognese

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