Category: Vegetarian

Marinated Chickpeas

Serves: 1 1/2 cups

Source: Love and Lemons Every Day

Ingredients

  • 1 1/2 cups cooked chickpeas, drained and rinsed
  • 1/2 tablespoon of olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 clove garlic, minced
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 2 tablespoons of chopped fresh herbs

Instructions

  1. Combine the ingredients in a medium bowl.
  2. Chill until serving time.

Mexican Millet Casserole

Serves: 6

Source: Kitchen Matters

Ingredients

  • 1 cup uncooked millet
  • 2 cups + 6 tablespoons vegetable or chicken stock (or salted water)
  • 3 Tablespoons of olive oil plus more for the baking dish
  • 1 onion, diced
  • 1 zucchini, diced
  • 1 green or sweet pepper, diced
  • 1 large clove of garlic, minced
  • freshly ground salt and pepper
  • 1 12 ounce can of tomato purée or sauce
  • 2 teaspoons of cumin
  • 1 1/2 teaspoons of chilli powder
  • 1/2 teaspoon chipotle powder
  • 3/4 cup cup cooked black beans or 1/2 (15 ounce)can drained
  • 1/2 cup frozen or fresh corn
  • 1/4 cup fresh cilantro plus more for garnish
  • 1 1/2 cups shredded cheese
  • 1 medium avocado, diced (optional)
  • 2 tablespoons chopped scallions(optional)

Instructions

  1. Place millet in saucepan with chicken stock or water and bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes. Allow to sit for 10 minutes after being removed from the heat and then fluff with fork.
  2. Preheat oven to 400 degrees. Lightly grease a 9 * 13 baking dish with olive oil.
  3. In a large skillet, warm 2 tablespoons of olive oil, add the onions, zucchini, and peppers. Sprinkle with salt and pepper and sauté until tender, 6 to 8 minutes. Set aside.
  4. In a small saucepan, heat the remaining tablespoon of oil over medium-low heat. Add garlic and sauté until fragrant (1 minute). Add tomato purée , 6 tablespoons of stock, spices, 1/4 teaspoon of salt, and pepper to taste. Simmer 3 to 4 minutes.
  5. In a large bowl, combine cooked millet, sautéed vegetables, corn, black beans, cilantro and a 1/2 cup of the cheese. Mix well and transfer to prepared baking dish. Top with tomato mixture and remaining cup of cheese. Bake 25 to 30 minutes or until cheese is melted.
  6. Garnish with diced avocado, chopped scallions and cilantro.

Nut burgers

Serves: 5-6 large burgers

Source: ?

Ingredients:

  • 1 yellow onion, chopped
  • 200g seeds/nuts (e.g. sunflower seeds, almonds) (1 1/3 cups)
  • 200g carrots ( 2 cups)
  • 2 dl cooked brown/red/black rice (3/4 cup + 1 tablespoon)
  • 200g cooked beans (e.g. black beans, kidney beans) (1 cup)
  • 3 tbsp ketchup or chili sauce
  • 4 tbsp flour
  • olive oil
  • water if needed
  • salt, soy sauce

Instructions:

  1. Roast the nuts/seeds
  2. Mix the nuts/seeds in a food processor
  3. Fry the onion
  4. Mix beans in a food processor
  5. Mix everything together, add water if needed
  6. Shape burgers (approx 150g for larger burgers and approx 80g for smaller burgers)
  7. Cook in oven, 190 degrees (C) for about 30 minutes

Smoky Chickpea Red Lentil Soup

Serves: 6 servings

Source: Once Upon a Chef

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 large carrot, diced
  • Heaping 1/4 teaspoon smoked paprika
  • 3/4 teaspoon cumin
  • 4 cups low-sodium vegetable or chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1/3 cup red lentils
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • 1 cup cooked vegetables, such as frozen peas or chopped green beanS

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn’t brown, about 2 minutes more.
  2. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth. Add the puréed soup back to the pot and stir. Taste and adjust seasoning if necessary (I usually add a good bit more salt); if you want the soup to be thicker, purée a bit more soup.
  3. Add the cooked vegetables, frozen peas or chopped greens and simmer until the soup is hot and the vegetables are warmed through. Ladle the soup into bowls and serve.
  4. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

Cabbage Pudding (Casserole)

Serves: 4-6

Source: Jävligt Gott: Bloody Good Vegetarian Food

Warning! The ingredients might be hard to get outside of Sweden.

Ingredients:

  • 1 kg cabbage
  • 300 g Quorn (or other vegetarian “ground beef”)
  • 3 tbsp canola oil
  • 1 dl short grain rice (the kind you use for rice pudding or risotto)
  • 1 dl oat cream (or other plant-based cream)
  • 5,5 dl water
  • 1 tbsp soy sauce
  • 1 tbsp dark golden syrup (maple syrup is probably fine)
  • 2.5 tbsp concentrated vegetable stock
  • 1 tbsp potato starch
  • 7 allspice berries
  • salt and pepper

Instructions:

  1. Mix the rice, oat cream, 1 tbsp concentrated vegetable stock and 1/2 dl water. Bring to boil, add 2 dl water and simmer on low heat for 20 minutes. Stir regularly.
  2. Chop the cabbage roughly. Heat oil in a deep frying pan and fry the cabbage on high heat until slightly browned. Add 2-3 dl water, syrup and soy sauce. Simmer, covered, until half the liquid is gone and the cabbage is soft.
  3. Meanwhile, fry the “ground beef” until browned.
  4. When the rice is finished and creamy, mix the rice and the “beef”. Add the rest of the concentrated vegetable stock, crushed allspice and 2/3 of the cabbage. Add salt and pepper to taste. Transfer to a greased casserole dish.
  5. Top with the rest of the cabbage. Bake at 160 C (320 F) for 45 minutes.
  6. Serve with lingon preserves (or jam), bread and butter pickles, a cream sauce (or gravy) and potatoes.

Energizing & Spicy Broccoli Dal

Yields: 5 cups

Source: Oh She Glows blog

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 4 to 5 cups chopped fresh broccoli florets (from 1 large head)
  • 1 teaspoon ground cumin
  • 2 teaspoons mustard seeds
  • 1 medium sweet onion, chopped
  • 2 cups low-sodium vegetable broth
  • 1 (14-ounce) can light coconut milk
  • 1 cup uncooked red lentils
  • Fine sea salt, to taste
  • 1 teaspoon garam masala spice mix
  • 1 teaspoon ground turmeric
  • 1 teaspoon red pepper flakes
  • 1 1/2 to 2 tablespoons fresh lemon juice, to taste
  • Paprika, to garnish
  • Naan bread, for serving
  • Lemon wedges, for serving

Instructions:

  1. Add the oil into a large saucepan and increase the heat to low-medium so the oil can preheat.
  2. Add the broccoli into a food processor and process until very finely chopped (about the size of rice grains).
  3. Add the cumin and mustard seeds into the saucepan with the oil. The seeds should sizzle and begin popping in the oil right away. As soon as the seeds start to pop, cover the saucepan immediately with a lid, and remove the saucepan from the heat source. Let sit until the seeds stop popping, then remove the lid and stir.
  4. Stir in the onion, and place the saucepan back over medium heat. Cook for 3 to 4 more minutes until the onion softens.
  5. Now, add the finely chopped broccoli, broth, entire can of coconut milk, lentils, 1/2 teaspoon salt, garam masala, turmeric, and red pepper flakes. Stir to combine.
  6. Increase heat to high and bring to a low bowl. Reduce heat to medium, cover with lid, and simmer for about 10 minutes. Now remove the lid and stir, and continue simmering, uncovered, for another 10 minutes, until the lentils soften and the mixture thickens. Stir every now and then to make sure it doesn’t stick.
  7. Stir in the lemon juice to taste.
  8. Ladle the dal into bowls and serve with naan bread or pita bread. Garnish with paprika and a lemon wedge, if desired.

Tex Mex Casserole

Serves: 6

Source: Angela Liddon, ohsheglows.com

Ingredients for Casserole

 

  • 1 1⁄2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded, if desired, and diced
  • Fine-grain sea salt and freshly ground black pepper
  • 1⁄2 cup (125 mL) fresh or frozen corn
  • 1 (14-ounce/398-mL) can diced tomatoes, with their juices
  • 1 cup (250 mL) tomato sauce or tomato puree
  • 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach
  • 1 (15-ounce/425-g) can black beans, drained and rinsed
  • 3 1⁄2 cups (875 mL) cooked wild rice blend or brown rice
  • 1⁄2 cup (125 mL) vegan shredded cheese, such as Daiya
  • 1 to 2 handfuls corn tortilla chips, crushed
    Ingredients
    For the Tex-Mex spice blend

    • 1 tablespoon (15 mL) chili powder
    • 1 1⁄2 teaspoons (7 mL) ground cumin
    • 1 teaspoon (5 mL) smoked sweet paprika, or 1⁄2 teaspoon (2 mL) regular paprika
    • 1⁄4 teaspoon (1 mL) cayenne pepper, plus more as needed
    • 1 1⁄4 teaspoons (6 mL) fine-grain sea salt
    • 1⁄4 teaspoon (1 mL) ground coriander (optional)Optional Toppings
    • Sliced green onions
    • Avocado
    • Salsa

 

 

Instructions:

  1. Make the Tex-Mex spice blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander (if using). Set aside.
  2. Make the casserole: Preheat the oven to 375°F (190°C). Oil a large (4-to 5-quart/4- to 5-L) casserole dish.
  3. In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper.
  4. Stir in the Tex-Mex spice blend, corn, diced tomatoes and their juices, tomato sauce, spinach or kale, beans, rice, and 1⁄4 cup (60 mL) of the vegan shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
  5. Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining 1⁄4 cup (60 mL) cheese. Cover with a lid or foil and bake for 15 minutes.
  6. Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.
  7. Scoop the casserole into bowls and add your desired toppings.

Baked falafel with tahini sauce

Serves: 8

Source: Mark Bittman’s VB6 cookbok

Ingredients:

  • 1¾ cup dried chickpeas
  • 2 garlic cloves, chopped
  • 1 small onion, quartered
  • 1 tbsp cumin
  • 1 scant teaspoon cayenne, or to taste
  • 1 cup chopped fresh parsley or cilantro
  • 1½ tsp salt, plus more to taste
  • ½ tsp black pepper, plus more to taste
  • ½ tsp baking soda
  • 1 tbsp fresh lemon juice
  • 4 tbsp olive oil
  • ½ cup tahini

Instructions:

  1. Put the chickpeas in a large bowl and cover with water by 3 or 4 inches—the beans will triple in volume as they soak. Soak for 12 to 24 hours, checking once or twice to see if you need to add more water to keep the beans submerged. If the socking time is inconvenient for you, just leave them in the water until they’re ready; you should be able to break them apart between your fingers.)
  2. Heat the oven to 375°F. Drain the chickpeas and transfer them to a food processor with the garlic, onion, cumin, cayenne, herb, 1 teaspoon of salt, pepper, baking soda, and lemon juice. Pulse until everything is minced but not pureed, stopping the machine and scraping down the sides if necessary; add water tablespoon by tablespoon if necessary to allow the machine to do its wok, but keep the mixture as dry as possible. Taste and adjust the seasoning, adding more salt, pepper, or cayenne as needed.
  3. Grease a large rimmed baking sheet with 2 tablespoons of the oil. Roll the bean mixture into 20 balls, about 1½ inches each, then flatten them into thick patties. Put the falafel on the prepared pan and brush the tops with the remaining 2 tablespoons oil. Bake until golden all over, 10 to 15 minutes on each side.
  4. Meanwhile, whisk the tahini and remaining salt with ½ cup water in a small bowl until smooth. Taste and adjust the seasoning and serve the falafel drizzled with the sauce.

Moroccan lentil stew

Serves: 4

Source: Chatelaine

Ingredients:

  • 2 tsp canola oil
  • 1 onion, finely chopped
  • 2 tbsp Madras curry paste
  • 1 cup red lentils, rinsed
  • 3 cups water
  • 1 can diced tomatoes (796 mL)
  • ½ tsp salt
  • ¼ cup sliced almonds
  • ¼ cup chopped fresh parsley

Instructions:

  1. Heat a large saucepan over medium-high. Add 2 tsp canola oil, then 1 finely chopped medium onion. Cook, stirring often, until onion is soft, about 3 min. Add 2 tbsp Madras curry paste, 1 cup rinsed red lentils and 3 cups water. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until lentils are tender and have absorbed all the liquid, about 30 min.
  2. Add a 796-mL can diced tomatoes to lentils along with 1/2 tsp salt. Gently boil, uncovered, until stew reduces slightly, 5 to 10 min. Garnish with 1/4 cup each toasted slivered almonds and chopped fresh parsley.

Quinoa with Peppers and Beans

Serves: 4

Source:

Serves: 4
Source:

Ingredients:

  • 1 cup quinoa
  • 2 1/2 cups vegetable broth
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon finely chopped peeled fresh ginger
  • 3/4 teaspoon whole cumin seeds
  • 2 medium red bell peppers, cut into thin strips
  • 1 large onion, cut into thin wedges
  • 1 can (14-19 ounces) black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro

Instructions:

  1. Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear.
  2. Bring 2 cups of the broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until tender.
  3. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic, ginger, and cumin seeds and cook, stirring, for 2 minutes, or until fragrant. Add the bell peppers and onion and cook, stirring, for 8 minutes, or until tender. Stir in the beans and the remaining 1/2 cup broth and cook for 2 minutes.
  4. Fluff the quinoa with a fork and stir in the cilantro. Place in a serving bowl and top with the pepper mixture.