The easy and tasty vegetarian recipe thread

gosh these sound so good people... . I like meat but also love eating nuts n seeds and lentils too... yummy

Mushroom and Walnut Pie

1 onion, chopped
1 clove garlic, crushed
250g diced mushrooms
½ cup ground walnuts
1 tsp beef style vegetarian stock powder
4 cups frozen mixed vegetables
1 cup boiling water
2 tbsp vegetarian gravy powder (or cornflour and a dash of soya suace)
2 sheets frozen vegetarian puff pastry, thawed
2 tbsp milk

1. Saute onion and garlic in water until soft.
2.
Add mushrooms and walnuts and stir until
mushrooms begin to break down.
3.
Add stock powder, vegetables and boiling
water and simmer 1 – 2 minutes.
4.
Blend gravy powder with a little water and
add to saucepan, stirring constantly until
mixture thickens and boils. Remove from
heat.
5.
Preheat Oven to 180°C
6.
Ease 1 pastry sheet into base and sides of a
family size pie. Fill with vegetable mixture.
Brush edges of pastry with a little milk and
place second sheet over filling, making sure
it joins at the edges with the first sheet.
7.
Trim edges of pastry and cut 3 or 4
ventilation holes in the top of pie. Brush pie
with milk.
8.
Bake in moderate oven 25 - 30 minutes
until golden brown.

Tomato and Egg Pate
2 large onions, finely diced
1 clove garlic, crushed
1 tablespoon olive oil
4 large tomatoes finely chopped
1 teaspoon sugar (optional)
¼ teaspoon salt
3 eggs
1/2 cup grated cheese
1/2 cup breadcrumbs

1. Sauté onions and garlic in a little olive oil
until soft. Add tomatoes, sugar and salt
and cook well.
2. Add cheese and lightly beaten eggs and stir
through thoroughly.
3. Add breadcrumbs to thicken. Sometimes a
few more breadcrumbs are required to
thicken appropriately.
Serve as a pate with biscuits or rice crackers.

Quick and Easy Corn Fritters
1 onion
1 can corn kernels
2 eggs
½ cup milk
1 teaspoon vegetable stock powder
¾ cup wholemeal SR flour
¼ cup breadcrumbs
¼ cup oil
1. Process onion until finely chopped. Add
corn and process until chopped a little.
2. Mix onion and corn with all other
ingredients except oil.
3. Stand for 5 – 10 minutes.
4. Heat a little oil in fry pan. Spoon fritter
mixture into pan and cook slowly over
medium heat until golden on each side and
cooked through.

Eggplant Parmigiana

Ingredients

1/4C Olive oil
1 large eggplant trimmed, cut lengthwise in 8 slices
1 clove crushed garlic
1 400gm can diced tomatoes (I use the Budget brand as they have the least carbs)
3/4C cream
1/3C shredded fresh basil
1/2C grated parmesan
Baby basil leaves to garnish

Method

Preheat oven to 200C.
Heat a char-grill pan over high heat.
Brush eggplant slices with oil and salt & pepper them.
Cook, in batches, 2 mins each side or until brown.
In another pot saute the garlic until soft, add the tomatoes, salt & pepper and simmer for 10 mins.
Add cream and basil.
Place 4 slices of eggplant in a single layer in a shallow baking dish; top with half the sauce, remaining eggplant, remaining sauce & sprinkle with parmesan.
Bake 10-20 mins or until cheese is melted & bubbly.

Spinach Lattice Pie:

You can make your own pastry using wholemeal flour or I just use a standard bought pastry. Line a deep pie dish with pastry.

In a large fry pan heat 2Tbsp oil and saute 1finely chopped onion and 2 cloves of crushed garlic until softened.

Add 500g chopped spinach (or silverbeet) cook gently for 10mins.

allow to cool slightly

In a bowl beat 2 eggs with 250g ricotta (or cottage) cheese, ½tsp nutmeg, ½cup grated parmesan cheese ( or a tasty cheese), add salt and pepper to taste.

Mix the egg mixture into the spinach mix and pour into the pastry.
Put a latice top over the mixture and brush with milk or beaten egg.
bake at 200C for 45-50mins.

I often do not use the pastry and it sets like a self crusting pie. Also use cottage cheese, an ordinary or tasty cheese and substitute silverbeet for the spinach.

Serve with a salad if desired.

cannot be hamburger, , you mean burger

there is no such thing as a tasty vegetarian recipe, , no meat, you people are just sick, , tonight for dinner i had a1kg thick steak, , 10 chicken livers and a big piece of lamb fry.

Oh look, the bigots have arrived.
I wonder what you are over compensating for.

If I am making my family chicken parmigania before dipping their chicken in the egg then breadcrumbs, I use a portabello mushroom that is quite flat, and remove the stem, and do the same as I would the chicken dip in egg then breadcrumbs, and repeat to get a good layer of coating. then pan fry until golden. I then in a oven proof dish spoon a bit of tom sauce place mushroom on top, layer with cheese then cover with more tom sauce, then bake until cheese has melted. I also season the bread crumbs sometimes with Italian herbs or what ever I fancy.

Great recipes appearing in here, everyone. Keep up the great work !

I saved your pie recipe in post 18, ruby19, with the name of Epicurious Pie, which sounds much more exciting than Onion Pie and it sounds so utterly delicious I just have to make it this weekend.

What a great thread, everyone ! The pie recipe in post 18 sounds so good I just have to make it this weekend.

Vegetarian Pasties (kids love these)
1 cup of frozen peas
2 Potatoes peeled and grated
1 carrot peeled and grated
1 parsnip peeled and grated
Chopped parsley (as much as you want)
1 onion peeled and grated
A splash of Braggs All Purpose Seasoning
Salt and pepper to taste
Pre made pastry (I use vegetarian puff pastry)

Mix all the ingredients together and put into pastry. I normally cut a square of puff pastry into 4 and fold each 1/4 in half to form a pasty triangle with the filling inside.

Some people cook off the ingredients before hand but I have found personally that the inside will cook inside the pasty. If yours doesnt then cook it off before hand in a fry pan or even in the microwave

Crockpot Vegetarian Roast
Gluten Roast:
2 cups instant gluten flour (most supermarkets have this)
1 tablespoon onion powder (can use a pack of onion soup mix)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon sugar
Pinch cayenne pepper (optional)
1/4 cup vegetarian beef stock powder or 4-5 vege stock cubes
3 tablespoons soy sauce
2 tablespoon oil
2 teaspoons gravy browning (can use very dark soya suace instead)
1-1/4 cups cool tap water
I onion diced

Simmering Broth:
1/4 cup vegetarian beef stock powder or 4-5 vege stock cubes
4 cups tap water
I onion diced
A large dash of Braggs All purpose seasoning

This recipe is cooked in a crock pot and mixed in a bread maker. It can also be mixed by hand if you don't have a bread machine. It has a hearty beefy flavor and sturdy texture that is remarkably meat-like.

Begin by preparing the roast.

Bread Machine Method:Measure all of the roast ingredients into your bread machine. Turn it on and allow it to mix for 10 to 15 minutes. Remove the roast from the bread machine and allow it to rest for a few minutes. Shape it into a large, thick oval.

Hand Method: Measure the gluten flour, onion, garlic, black pepper, sugar, vegetarian beef stock powder, and cayenne into a large bowl. Stir with a fork to distribute the seasonings evenly. In another bowl combine the soy sauce, oil, browning liquid, and 1-1/4 cups water. Mix well. Pour the liquid ingredients into the dry ingredients. Stir to combine. Knead the dough by hand for about 10 minutes by the clock. You want to work the gluten well, so that the texture of the cooked roast is firm. Shape the dough into a large, thick oval.

Crock Pot: Pour 4 cups water, 4 tablespoons vege beef stock powder or vegetable bouillon cubes in your crock pot. Add the diced onion and the braggs seasoning. Mix to dissolve the broth. Taste it and if it is not salty enough add more stock powder or seasoning but dont go to overboard is it can get saltier as it cooks. Place the beef gluten oval into the broth. Put the lid on the crock pot and allow it to cook on low, overnight or for 8 to 10 hours. If you get up in the middle of the night, take a minute to check the roast, and flip it over if desired. Continue cooking until morning. Cool a little before slicing thin and serving. Refrigerate leftovers in their cooking broth. They will keep for about a week.

Leftovers are delicious in sandwiches, fried with fresh onions, cut into strips for stir fries, tossed into pot pies, or ground and used in place of mince meat. This roast is meaty, full bodied and very much like beef. Those vegetarians who dislike foods that are too meat-like may find it too meaty for their taste. Makes 8 to 12 servings.

Sarahs Easy Stroganoff thing
My sister makes this all the time and i quite like it. This is how it goes

1 Can of sanitarium nutmeat
Half a packet of frozen peas (a 1kg packet)
200g of chopped mushrooms (optional)
I tin of condensed tomato soup
1 Tin of evaporated Milk
I large onion finely diced
Salt and Pepper to taste.
2-3 cups of vegetable stock depending on how many people you are feeding
Cornflour to thicken

Fry the onion off until it is nearly cooked then add the mushrooms. Once the mushrooms are cooked add diced nutmeat (in big dices or strips). Add the tomato soup and then the evaporated milk. Add the stock and the peas.

Taste it now and season to taste with salt and pepper. You can then thicken it with some cornflour paste (cornflour and water).

Serve on rice sprinkled with crushed roasted cashews.

Its sort of like butter chicken without the curry. My sister invented this recipe but everyone seems to like it.

A carnivorous know-it-all? ?
'Hamburger' has nothing to do with ham, and everything to do with the city of Hamburg, and'Frankfurter'the city of Frankfurt. And 'burger' is just a word for 'citizen'...

typical thick greenie, , i was kidding but you are to thick to work that out,

I have several cookbooks by Kurma das and they are the best...

Typical thick bigot, thinks all vegetarians are greenies.
I dont give a toss about animals dying or the enviroment.

Can we just leave the messages relevant to the heading vegetarian recipes. If anyone wants to debate the vegetarian subject, please start up another thread!

'Aktow the Anyone' needs clamping and towing away...

Vegetarian Gado Gado

Ingredients:
1 cup Fresh bean sprouts
2 boiled potatoes sliced, cooked
1 cup sliced cucumber
1 cup carrots
lettuce
mushrooms steamed
1 Piece tofu, fried brown, cut into nine cubes
1 sliced tomato
2 hard-boiled eggs, sliced
2 md Onions, sliced, fried until golden.

Mix the above ingredients to make a salad and dress with peanut sauce. The recipe for the sauce is below

Peanut sauce recipe:
Crunchy Peanut Butter about 300 grams
3 tablespoons of Peanut Oil most oils will do
1 to 2 Garlic cloves
2 chilies preferably dried
1 to 2 cups coconut milk or water depending on what consistency you like
1/2 ts salt or you taste
1 tb Dark brown sugar
1/2 ts Galangal powder (available at most asian supermarkets)
1 tb tamarind liquid
1 square inch lemon peel
Dried onion flakes optional

Heat the oil in a pot or a wok. Crush the garlic and chop the chilies and add them to the oil. Make sure the oil isn't too hot. Stir for about a minute and then add the peanut butter and stir thoroughly.

After a minute or so add the coconut milk or water and stir until hot. It's now almost ready. *Just stir through the dried onion flakes and the pour over the vegetables. You're done.

Crock Pot Cashew "Meat" Loaf
This is good because you can prepare it in the morning and when you get home from work its all cooked in the crockpot ready to eat.

Mix in a bowl:
3/4 cup raw cashews, chopped
1 1/2 cups milk (can use soya milk if you want it vegan)
1 onion, diced
1 cup fresh whole-wheat bread crumbs
2 Tbsp. soya suace
1/2 tsp. salt
1/2 tsp. dried garlic granules, or 1 clove fresh garlic
2 Tbsp. dried or fresh parsley
1/2 tsp. celery salt
1 1/4 cups quick oats
1 cup water

Spray the Crock-Pot with cooking spray and put the loaf mixture into it. Cook on low heat all day.

Serve with vegetarian gravy, mashed potatoes and veges. Makes a great hearty meal for cold winter evening.

Tofu Burger Patties
500g of tofu mashed
1 tbsp of nutritional yeast (can substitute with marmite)
1 cup quick rolled oats
1/2 cup wheat germ
1 onion, finely minced
1 Tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon of each: basil, oregano
I cove of garlic minced
1/8 teaspoon black pepper
vegetable oil for frying

Mix all ingredients together and fry into burger patties. This is a great recipe when you are in a hurry to feed the kids. They make great burger patties

Courgette and Mushroom Salad

100g mushrooms
2 spring onions
2 tomatoes
1/2 clove garlic
1/4 tsp salt
1/4c oil
400g courgettes
2 Tbsp white wine vinegar

Wash and slice mushrooms and spring onions.
Skin tomatoes and cut into small pieces.
Crush garlic with salt.
Combine ( in glass or china bowl ) oil, vinegar, garlic and sugar.
Add mushrooms and courgettes, toss well and marinate for 2 hrs. Cover bowl.

Courgettes

cut into thin slices and cook lightly in salted boiling water ( 3 mins ).
Rinse in cold water. When cold add to mixture.