The easy and tasty vegetarian recipe thread

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.

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

I made a really yum sauce the other day with mushroom & chicken, but being veggie I made a meat free version for my self.

Saute 1 chopped onion in butter until they are golden but not browned, add approx 500gchopped mushrooms and cook until softened, add 1/2 cup white wine wine and simmer until almost evaporated, add a 1/2vegetable stock and do the same, when left with a syrupy mixture add approx 3/4 cup cream and simmer until the right consistency. Season if needed.

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.

Bubble & Leek (for one)

Ingredients

1/4 thinly sliced leek
1 1/2 cups sliced cabbage
Salt and pepper
1/4t smoked paprika
1 egg
1/4 cup cheese chunks

Method

Soften cabbage and leek in microwave or by steaming for a couple of minutes.
Let cool a little, mix through an egg, s&p, smoked paprika and chunks of cheese.
Press in to an oiled 4" ring (or oiled or lined muffin tin)
Bake at 190 for 30 mins.
Cover after 10-15 mins so it doesn't burn
Serve topped with fried or poached egg

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.

Caponata (Italian Sweet & Sour Vege Stew)

This is a sweet and sour vegetable stew from Southern Italy. Serves 4-6 if you're lucky!

Ingredients

2 medium eggplants, 1 cm cubes
3T olive oil
1 red capsicum, diced
2 tomatoes, diced
1 cup marrow or courgettes, diced 2
3 celery sticks, 1 cm dice
1 bay leaf
3T stoned green olives
Salt and freshly ground black pepper
1T sugar substitute
2T red wine vinegar
1T drained rinsed capers
2T pinenuts

Method

Heat the oil and sauté the eggplant until golden and half cooked, remove from pan with slotted spoon
Add the capsicum and celery to the pan and cook for 5 mins until soft
Add the tomato, eggplant, bay leaf, olives, salt and pepper
Cook for another 10 mins
Dissolve the sugar in the vinegar and add along with the capers
Cook anther 10 mins until eggplant is soft or the vinegar not longer tastes sharp
Lightly toast pinenuts in a dry hot & pan and scatter over the top
Serve

Mushroom Bourguignon From Smitten Kitchen Serves 4

This is really.Good

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups vegetable broth
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

Aubergine Timbales by Gordon Ramsey,Yum.( Thats the dish not gordon!)

olive oil , for frying
2 large aubergines , thinly sliced
1 red pepper , deseeded and finely chopped
1 large courgette , yellow or green (or 1 small one of each colour), ends trimmed and finely chopped
6 shallots , halved and thinly sliced
2 fat garlic cloves , chopped
2 tbsp balsamic vinegar
6 large vine-ripened tomatoes , quartered
2 tbsp stoned black olives
1 tbsp capers
25g bunch basil , leaves only, shredded
80g vegetarian parmesan-style cheese , 25g grated, the rest in shavings
300g goat's cheese log (chèvre), sliced into 12 (I used feta)

200g baby leaf spinach
6tbsp vinaigrette
50g pine nuts , toasted

Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.

Amazing recipes keep them going! Thanks so much!

Oops!Message #18 should read cheese & Onion pie

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'...

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

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.

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.

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!

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.