Vegetarian meals, please?

Finally convinced the fams to have one vegetarian dinner a week after fooling them into thinking there was mince in last nights pasta dish. There wasn't any. haha on them!
So can I please have some delicious vegetarian recipes from you lovely people!

Oh, but no fish or seafood please. We eat seafood and fish at least 3 times a week.

Here's a couple of recipes that we have enjoyed.

Alison Holst’s AFRICAN BEANS
This recipe is particularly quick because black-eyed beans cook faster than most other beans.

1½ cups dry black-eyed beans
2 medium-sized onions, chopped
2 tbsp oil
1 x 135g can tomato paste
1 x 410g can coconut cream
2 tsp paprika
½ tsp chilli powder - to taste
½tsp cumin
2 tsp sugar
1 tsp salt
black pepper to taste

Cook the beans.
In another pan sauté the onions in the oil until they are soft and clear. Add the tomato paste, coconut cream and seasonings, stirring until they form a smooth and creamy sauce. When the beans are cooked, drain and combine them with the sauce.
Serve immediately, or, for even better flavour & texture, leave to stand and reheat when needed.Serve on brown or white rice, accompanied by a mixed green salad.
Serves 4-6.

Alison Holst’s BEAN STROGANOFF
1 cup soybeans
2 onions, diced
3 tbsp butter or oil
150g mushrooms
¼ cup flour
1 tbsp paprika
½ tsp salt
black pepper to taste
1 cup milk
2 tbsp sherry
1 tbsp dark soya sauce
½ cup sour cream
1 tbsp fresh or 1 tsp dried parsley

Cook the soybeans (or substituted variety) until tender enough to eat without any more cooking, then drain AND leave to stand while preparing the sauce mixture.
Heat the butter or oil in a large pan or heavy-bottomed pot, sauté the onions until soft and golden brown. Add the mushrooms and cook until soft. Stir in the flour gradually, to prevent lumps forming. Add the paprika, salt and pepper, and cook a little longer, stirring continuously. Gradually stir in the milk to make a thick sauce, then stir in the sherry and soya sauce. Reduce the heat and add the sour cream, chopped parsley and cooked beans. Allow to heat through and then serve on noodles or rice.
Serves 4-6.:-))

and another recipe that could have your family fooled into thinking that they're having a mince meal.

Alison Holst’s VEGETARIAN SHEPHERDS PIE
1 cup kidney beans
2 large onions
2 tbsp butter
1 red or green capsicum
4-5 tbsp wholemeal flour
1 tsp each of vegetable stock powder, dried basil, dried oregano, paprika & dark soy sauce
2 tbsp chopped parsley
1½ cups bean cooking stock
2 tbsp tomato paste

Cook the beans to the stage where they are tender enough to mash with your tongue against the top of your mouth. Leave them to stand in their cooking liquid until required, then drain, reserving 1½ cups of the cooking liquid.
In a large pot or pan, cook the chopped onions in the butter until tender and medium-brown - do not hurry this step. Stir in the chopped capsicum, then the flour. Stir over moderate heat until the flour has browned slightly, then add the next 6 seasoning ingredients. Stir in the bean cooking liquid and the tomato paste, and bring to the boil, stirring constantly. Add the drained beans, taste and adjust the seasoning if necessary. Spread the mixture on the bottom of lightly sprayed or buttered pan about 25cm x 20 cm. Cover with the
Topping:
1 Kg potatoes
2 tbsp butter
1 cup grated cheese
milk

Peel the potatoes, and cook them in lightly salted water. Drain and mash with the butter, ½ the grated cheese, and enough milk to get a good consistency. After mashing, beat with a fork until light and fluffy. Sprinkle the remaining grated cheese over the surface.
Reheat at 180°C for 20-30 minutes, or in a microwave oven until the centre of the bottom of the dish feels hot to your hand.
For easier serving, leave to stand for a minutes before cutting.
Serve with a green vegetable e.g. brussel sprouts, beans or broccoli.
Serves 4-6.:-))

Oh wow! Thank you so much. I started drooling at black-eyed peas. I love them! Thank you.