never woul
I used to eat meat every time I ate dinner. My mom knows its the easiest way to get protein without too many calories. But since I'm older I kinda want to try the whole vegetarian thing, I don't want to make things hard on my mommy when she makes dinner. I have made dinner without meat a couple times like tofu tacos (delicious) and cucumber sandwiches (pretty good) but what are some more meatless yet healthy dinner ideas?
By the way my reason for wanting to become a vegitarian is only for the health reasons, not that I'm unhealthy I just wanted to try something new. And thank you for all of your meal suggestions.
Answer
Great meal ideas that pleases both the vegan and non vegan are:
Cheesy Bean and Cheese Enchiladas
Ingredients (use vegan versions):
1/2c flour
1/2c nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard
4 tablespoon margarine
10 tortillas
2 small cans enchilada sauce
3 cans beans (white kidney, pinto, black), drained
2 medium onions, chopped
1 can olives, chopped
1/4 cup chopped cilantro, 1/2 cup salsa (optional)
Directions:
In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.
Pour a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 until brown, 30-45 minutes.
Serves: 6, Preparation time: 45 m
http://vegweb.com/index.php?topic=5980.0
Barbecued Seitan Ribz with mashed potatoes or potato salad, ratatouille, mac and cheese, and biscuits. - http://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html
Veggie Pot Pie
Ingredients (use vegan versions):
1 frozen pie shell, or fresh dough if you have time
2-3 cups veggie broth
1-2 potatoes
3 medium carrots
a variety of veggies such as green beans, zuchinni, mushrooms, or just about anything.
1 package frozen spinach
vegan grated or sliced cheddar to cover pan in two layers
lots of good spices: garlic,
cumin, tarragon makes it savory, whatever you like.
Directions:
Thaw pie she'll and try real hard to take one 1/2 out of the tin w/o it breaking into a million pieces. If you manage, you are a god(dess). Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Cook in micro or oven till about 3/4 cooked. To make sauce, heat broth in large kettle, add spices, and lower heat. Add slowly either cornstarch or flour (I use flour), till slightly thickened. You can add dairy free milk and use veggie buillon cubes. Add to this cooked veggies and coat them w/sauce.
Meanwhile, layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. add rest of cheese on top of that, and close it up as best as you can w/ the torn top shell. at least mine always tears. bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.
Serves: 3-4, Preparation time: Less than 1 hour
http://vegweb.com/index.php?topic=6863.0
The Un-Meat Loaf
Ingredients (use vegan versions):
1 cup cooked brown rice
1 cup wheat germ
1 cup instant oats or oat bran (uncooked)
1/2 cup walnuts, chopped fine
1 cup mushrooms, chopped fine
1 medium onion, chopped fine
1/2 bell pepper, chopped fine
1 medium carrot, shredded fine
1 teaspoon dried thyme, marjoram or sage
2 tablespoons fresh parsley finely minced
2 tablespoons soy sauce
2 tablespoons prepared mustard
ketchup
Directions:
Combine all ingredients and mix for 2 minutes with a wooden spoon. Pack in to a 4 x 8 loaf pan sprayed with Pam and bake at 350 degrees for 1 hour or until lightly browned. You may wish to top the loaf with ketchup after about 40 minutes, then continue baking the final 20 minutes. Let stand 10 minutes before slicing.
NOTE: The vegetables should be chopped as finely as possible. If you have a food processor this would be a great time to use it. Put each vegetable and the nuts in one at a time, pulse until finely ground. Then dump in to a big bowl with all other ingredients for final mixing.
This recipe freezes well too! Just wrap in foil and then in a freezer bag. To reheat either slice and warm in the microwave or reheat covered in a 350 oven for 20-30 minutes.
Serves: 8, Preparation time: 1:10
http://vegweb.com/index.php?topic=7614.0
Beef Stroganoff
Ingredients (use vegan versions):
about 1 pound of seitan, (I use Beef Minit Meat) prepared & cut into strips
1 large onion, diced
6 cloves of fresh garlic, minced
2 cups of Imagine Brand Cream of Mushroom Soup
2 tablespoon Tofutti Better Than Sour Cream
2 cups of sliced white mushrooms
1 teaspoon sea salt
1/2 teaspoon garlic salt
black pepper to taste
cooked pasta of your liking
Directions:
This stroganoff tastes exactly like the dish my dad used to make when I was a kid. Since becoming vegan, I never thought I would have it again. Delicious!!
Prepare your Seitan and cut into strips. In a large frying pan heat up your olive oil on medium heat. The heat is very important, because you want to brown the onions. You donât want them undercooked or overcooked, just a nice brown color. Add 1 large white onion, diced. Add 5-6 cloves of fresh garlic diced fine. Sautee mixture until onions are browned.
Add your mushrooms. At my house, we use a BUNCH of mushrooms. (about 2 cups) and saute them until soft on low heat. Add 1 teaspoon of sea salt, ½ teaspoon of garlic salt, and some black pepper.
When mushrooms are soft, add in your Imagine brand Cream of mushroom soup. Add 2 dollops of sour cream to the pan and mix well until creamy. Then add in your prepared seitan strips. Cook on low 15-20 minutes so that the seitan can soak up all the delicious gravy.
Serve over pasta, or add your pasta to the pan & mix.
http://vegweb.com/index.php?topic=7707.0
Great meal ideas that pleases both the vegan and non vegan are:
Cheesy Bean and Cheese Enchiladas
Ingredients (use vegan versions):
1/2c flour
1/2c nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard
4 tablespoon margarine
10 tortillas
2 small cans enchilada sauce
3 cans beans (white kidney, pinto, black), drained
2 medium onions, chopped
1 can olives, chopped
1/4 cup chopped cilantro, 1/2 cup salsa (optional)
Directions:
In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.
Pour a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 until brown, 30-45 minutes.
Serves: 6, Preparation time: 45 m
http://vegweb.com/index.php?topic=5980.0
Barbecued Seitan Ribz with mashed potatoes or potato salad, ratatouille, mac and cheese, and biscuits. - http://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html
Veggie Pot Pie
Ingredients (use vegan versions):
1 frozen pie shell, or fresh dough if you have time
2-3 cups veggie broth
1-2 potatoes
3 medium carrots
a variety of veggies such as green beans, zuchinni, mushrooms, or just about anything.
1 package frozen spinach
vegan grated or sliced cheddar to cover pan in two layers
lots of good spices: garlic,
cumin, tarragon makes it savory, whatever you like.
Directions:
Thaw pie she'll and try real hard to take one 1/2 out of the tin w/o it breaking into a million pieces. If you manage, you are a god(dess). Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Cook in micro or oven till about 3/4 cooked. To make sauce, heat broth in large kettle, add spices, and lower heat. Add slowly either cornstarch or flour (I use flour), till slightly thickened. You can add dairy free milk and use veggie buillon cubes. Add to this cooked veggies and coat them w/sauce.
Meanwhile, layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. add rest of cheese on top of that, and close it up as best as you can w/ the torn top shell. at least mine always tears. bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.
Serves: 3-4, Preparation time: Less than 1 hour
http://vegweb.com/index.php?topic=6863.0
The Un-Meat Loaf
Ingredients (use vegan versions):
1 cup cooked brown rice
1 cup wheat germ
1 cup instant oats or oat bran (uncooked)
1/2 cup walnuts, chopped fine
1 cup mushrooms, chopped fine
1 medium onion, chopped fine
1/2 bell pepper, chopped fine
1 medium carrot, shredded fine
1 teaspoon dried thyme, marjoram or sage
2 tablespoons fresh parsley finely minced
2 tablespoons soy sauce
2 tablespoons prepared mustard
ketchup
Directions:
Combine all ingredients and mix for 2 minutes with a wooden spoon. Pack in to a 4 x 8 loaf pan sprayed with Pam and bake at 350 degrees for 1 hour or until lightly browned. You may wish to top the loaf with ketchup after about 40 minutes, then continue baking the final 20 minutes. Let stand 10 minutes before slicing.
NOTE: The vegetables should be chopped as finely as possible. If you have a food processor this would be a great time to use it. Put each vegetable and the nuts in one at a time, pulse until finely ground. Then dump in to a big bowl with all other ingredients for final mixing.
This recipe freezes well too! Just wrap in foil and then in a freezer bag. To reheat either slice and warm in the microwave or reheat covered in a 350 oven for 20-30 minutes.
Serves: 8, Preparation time: 1:10
http://vegweb.com/index.php?topic=7614.0
Beef Stroganoff
Ingredients (use vegan versions):
about 1 pound of seitan, (I use Beef Minit Meat) prepared & cut into strips
1 large onion, diced
6 cloves of fresh garlic, minced
2 cups of Imagine Brand Cream of Mushroom Soup
2 tablespoon Tofutti Better Than Sour Cream
2 cups of sliced white mushrooms
1 teaspoon sea salt
1/2 teaspoon garlic salt
black pepper to taste
cooked pasta of your liking
Directions:
This stroganoff tastes exactly like the dish my dad used to make when I was a kid. Since becoming vegan, I never thought I would have it again. Delicious!!
Prepare your Seitan and cut into strips. In a large frying pan heat up your olive oil on medium heat. The heat is very important, because you want to brown the onions. You donât want them undercooked or overcooked, just a nice brown color. Add 1 large white onion, diced. Add 5-6 cloves of fresh garlic diced fine. Sautee mixture until onions are browned.
Add your mushrooms. At my house, we use a BUNCH of mushrooms. (about 2 cups) and saute them until soft on low heat. Add 1 teaspoon of sea salt, ½ teaspoon of garlic salt, and some black pepper.
When mushrooms are soft, add in your Imagine brand Cream of mushroom soup. Add 2 dollops of sour cream to the pan and mix well until creamy. Then add in your prepared seitan strips. Cook on low 15-20 minutes so that the seitan can soak up all the delicious gravy.
Serve over pasta, or add your pasta to the pan & mix.
http://vegweb.com/index.php?topic=7707.0
Good, healthy and easy vegan recipes?
Emma
I'm vegetarian now and have been for a while but i want to transition to vegan, i think it would be much easier if i have good and easy recipes that i can rely on, ive already transitioned to some of a vegan lifestyle and im just finally realizing that i want to become vegan and it wont be very hard for me to, so what tasty vegan recipes do you like?
Answer
There are zillions to choose from online. I've been experimenting with all forms of veggie burgers, but I make the into a loaf , freeze and use for sandwiches. Every kind of bean, mushroom combinations of many ingredients and I exclude tofu because it is processed.
There are zillions to choose from online. I've been experimenting with all forms of veggie burgers, but I make the into a loaf , freeze and use for sandwiches. Every kind of bean, mushroom combinations of many ingredients and I exclude tofu because it is processed.
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