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Vegetarian Cooking Recipes

🍳 Vegetarian Cooking Recipes

by em-storm · 90 things on Twos

a list of recipes for cooking, ideally chosen for their simplicity and fewer ingredients. Highlighted headers are both the title of the recipe and also a link to where I first came across the recipe.
Many of these dishes may be non-vegetarian, but here I've "turned" them vegetarian. You can click on the recipe link to find the original. I may also ommit ingredients me and my family do not like, such as mushrooms.
I did not adjust calories when changing from meat to tofu, just made rough estimate.
These recipes highlight affordability and lower calories.
Will update as I find more, or clean up the organization.
V = Video recipe, likely YouTube
PIZZA CASSEROLE
Calories
300
Ingredients
Tofu - ground, 2 lbs
Onion - 1 large, chopped
Spaghetti sauce - 3 1/2 cups
Pasta - 16oz, cooked and drained
Mozarella cheese - 4 cups, shredded
Pepperoni - 8oz
Directions
Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.
Transfer to 2 greased 13x9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.
Bake, uncovered, 25-30 minutes or until heated through.
PEPPER AND RICE NOODLE SOUP
Nutritional
na
Ingredients
Olive Oil - 2tbsp
Carrots - 2 medium (4oz) chopped
Bell pepper - 1, finely chopped
Salt & Pepper, sesame seeds
Rice vingar - 2tbsp
Soy sauce - 2tbsp
Tofu - 1lb
Broth - 8 cups
Rice noodles - 6oz
Garlic - 2 cloves
Miso paste
Directions
Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
Add the mushrooms, carrots, bell pepper, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes.
Add the garlic, ginger and scallion whites and cook, stirring, until softened, 2 to 3 minutes.
Add the pork, 1 teaspoon salt and a few grinds of pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.
Pour in the chicken broth and bring to a boil.
Add the noodles and cabbage and cook until the noodles are tender and cooked through and the cabbage is tender but still holds a bit of crunch, about 6 minutes.
Stir in the soy sauce and vinegar to combine. Season with salt and pepper.
Ladle the soup into bowls, sprinkle with the scallion greens and top with some sesame seeds and sriracha if desired.
MISO RAMEN - v
Calories
na
Ingredients
Ground Beef 95/5 180g Onion 50g Bok Choy 100g Miso paste 30g Gochujang 10g Garlic clove 1 Ginger 1 piece size of thumb Shirataki or Ramen noodles 200g
Directions
Skin ginger and grate finely along with the garlic
Thin slice onion and chop up bok choy
Heat up oil in pan
Pan fry bok choy until they caramelize and transluscent
Add in tofu, wait until water content lowers; fry for 90s
Add in aromatics, fry 20s, don't let garlic burn
Add in miso and gochujang and stir until covered
Add in water, simmer on low-medium heat for 5 minutes.
Add in rice noodles, cook
Prepare in bowl, optional: eggs
PERSIAN BREAKFAST
Calories
330
Ingredients
Cucumber - sliced
Tofu - optionally, tofu block
Eggs (2)
Tomatoes, grape
Radish
Directions
Pan-fry slice of tofu-block
Chop grape tomatoes into halves
Fry two eggs
Chop cucumbers
Season cucumbers and tomatoes with salt and pepper
Avocado Black Bean Salad
Calories
350ish
Ingredients
Avocado, 1
Black beans
Corn
Tortilla chips
Catalina dressing (optional)
Directions
Grill or fry corn
Done lol.
Sweet Potato Sushi
Ingredients For 3 servings Times by 4 for 12 servings For the Roasted Sweet Potato Filling 1 tbsp. vegetable oil 1 tbsp. maple syrup 1 tsp. sesame oil 1 large (1 pound) sweet potato For the Rice 1 cup sushi rice 1 ⅓ cups water 1 ½ tbsp. rice vinegar ¾ tbsp. salt For Rolling and Serving 3 sheets nori 2 scallions toasted sesame seeds wasabi pickled ginger soy sauce Instructions Preheat oven to 375°. Line a baking sheet with parchment. Stir oil, maple syrup and sesame oil together in a small bowl. Peel sweet potato and cut, lengthwise, into strips that are just under ½ inch thick, as if you were making sweet potato fries. Rub with oil and maple syrup mixture, or place into a bowl and toss to coat. Arrange strips on baking sheet. Bake about 25 minutes, until tender, gently turning halfway through. While sweet potatoes bake, place rice into a fine mesh strainer and rinse under cold, running water for 1-2 minutes. Place rice into a small saucepan with water, vinegar and salt. Place over high heat. Stir a few times to incorporate. Bring to a simmer, lower heat, cover and allow to continue simmering for about 20 minutes, or until all liquid is absorbed. Allow to sit for 10 minutes before uncovering. Place a bamboo mat onto work surface and fill a small dish with water for wetting your hands. Place one of your sheets on the bamboo mat. Using wet hands, cover nori with a thin layer of rice. Arrange a third of your sweet potato strips in a single line along the width of nori, about one inch away from you. Arrange a few scallion pieces right alongside the sweet potato strips. Take the bamboo mat and end of nori closest to you and tightly roll it over your fillings. Tuck the end of the nori in and continue rolling, using the mat to press your roll tight. Once completely rolled, slice into eight pieces. Repeat using your remaining nori sheets and fillings. Sprinkle with sesame seeds and serve with soy sauce, wasabi and pickled ginger.