The easy and tasty vegetarian recipe thread

Roast Vege Stack

6 round tortilla wraps
1 cooked and sliced aubergine
1 cooked and sliced orange kumara
3 whole roasted red peppers
1 cup tomato chutney
2 cups baby spinach
1/2 cup mixed seeds
Place tortilla wrap in bottom of round dish and layer with cheese sauce, chutney, and sliced cooked vegetables. Repeat until all the tortillas are used and the stack is complete. Cook for 25 mins at 180 degrees.

Cheese Sauce
1 cup flour
100g butter
3 cups milk
1 cup grated cheese
Put flour and butter into a small saucepan. Mix until flour is cooked. Slowly add 3 cups of warm milk and grated cheese. Stir until thick.

Quote
sandra25 (575 ) -
; 8:27 pm, Wed 9 Jan #2
Hope you don't mind me adding this Sandra. Looks good must try :-)

VEGE KORMA

50g butter
2 sliced onions
2 crushed garlic
2.3 cm fresh ginger grated
1 tsp cumin
1 tsp turmeric
1 Tbsp ground coriander
6 cardamom pods
cm cinnamon stick
1 chilli OR chilli powder to taste
1 chopped potato
1 small eggplant
1 1/2 C mushrooms sliced
3/4 C water
green beans
4 Tbsp plain yogurt
2/3 C cream
1 tsp garam masala
fresh coriander to garnish

cook onions in butter until soft.
add garlic and ginger and cook 2 mins.
add cumin, ground coriander, Caedmon pods, cin stick, turmeric and chilli and stir in.
add potato, eggplant and mushrooms and water and simmer 15 mins.
add beans and cook 5 mins.
add salt and pepper to taste.
stir in cream and yogurt and garam masala and stir well.
serve with rice and fresh coriander on top.

I use veges that I have and the amounts you can play around with also.

. Thanks for that idea.

Some tofu and soy milks are quite high in calcium, blackstrap molasses is quite high, kale, broccoli, almonds all have a reasonable amount of calcium.
Didnt know about the herbs, thanks for that roshu.

Whole roast marsala cauliflower, this is off the channel 4 web site, sounds devine!

8 baby cauliflowers (or 2 large if you can’t get baby ones)
4 tbsp oil
2 tsp salt
2 tsp turmeric
2 onions, grated
1 cinnamon stick
2 bay leaves
3 green cardamoms bashed
2 tbsp cashew nuts
1 tbsp garlic paste
2 tbsp ginger paste
250g passata (or whizz tinned chopped tomatoes in food processor)
½ tsp red chilli powder
2 tsp garam masala
284ml single cream
4 tbsp raisins
For the stuffing

2 tbsp cashew nuts
2 slices white bread
2 medium potatoes, boiled
100g paneer
100g grated coconut
1 green chilli, finely chopped
2 tbsp chopped fresh coriander
½ tsp salt
Oil, for frying
Method

Preheat the oven to 190°C/gas mark 5. Trim and prepare the cauliflowers by removing any tough outer leaves and the stems. Cut out the stalk from the core of the cauliflowers taking care not to cut into the florets. Keep the heads whole.

Heat 2 tablespoons of oil, 1 teaspoon of salt and 1 teaspoon turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.

Place coated cauliflowers into a baking tray cover with foil and bake in the oven for 20 minutes or until tender. Remove from the oven and set aside.

While the cauliflower is cooking prepare the masala sauce. Heat the remaining 2 tablespoons of oil in a saucepan and fry the grated onions until golden brown, this will take about 10 minutes on a high heat.

Throw in the whole cinnamon stick, bay leaves, cardamom pods and cashew nuts, fry lightly and then add garlic and ginger paste. Turn the heat to medium and add the passata and 50ml of water. Cover and lower the heat, and simmer until the mixture turns orange.

Remove the lid and add the remaining teaspoon of salt and turmeric, the chilli powder and the Garam Masala. Continue to simmer and reduce until the oil rises around the edges, then remove from heat, and stir in the cream.

For the stuffing, whizz the cashew nuts in the food processor until crushed, then add the bread and whizz again to breadcrumbs. Place into a large mixing bowl and grate in the potato and paneer. Add the coconut, chopped chilli, chopped coriander and salt and knead by hand into a soft dough.

Shape the stuffing mixture into 16 small rounds and shallow fry in oil until golden brown. (The dumplings could be frozen at this stage.) Place the dumplings on a plate ready to assemble.

Place the cooked cauliflowers in a heavy based oven dish with a lid. The masala sauce might have thickened, so add 50ml water to thin if needed. Pour over the cauliflowers. Sprinkle on raisins and place dumplings around the sides. Cover with lid and bake at 180°C/gas mark 4 for 25 minutes. Serve.

On special at fishpond today:

Grilling Vegan Style NZ$23.00
125 Fired-Up Recipes to Turn Every Bite Into a Backyard BBQ

Reviews

"VegNews" (Twitter account), 2/6/12
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http://www.fishpond.co.nz/Books/Grilling-Vegan-Style-John-Schlimm-Amy-Beadle-Roth/9780738215723!utm_source=email&utm_medium=books&utm_campaign=book_cooking_JanW2_NZ

Bumping back to page one.

bumping for vegan recipes

This is from Meals Without Meat by Alison Holst and is made weekly in our household, though I usually start with 2 cans of brown lentils rather than soak and cook from scratch.
BROWN LENTIL BURGERS
Half a cup of dried brown lentils
1 bay leaf

2 medium onions
2 cloves garlic
2 Tbsp oil
1 Tbsp parsley
Half tsp basil
Half tsp marjoram
Pinch of thyme
1 tsp salt
Black pepper to taste
Half a cup breadcrumbs
2 eggs
2 Tbsp tomato paste
2 tsp soya sauce
Half cup flour
Cook the lentils with a bay leaf until tender, or alternativelyuse 2 cans of drained cooked lentils.
Finely chop the onion and garlic and sauté in oil until the onions are soft and clear. Add herbs, salt and pepper.
Tip the drained lentils into a large bowl and add the onions and garlic, then mix in the remaining ingredients.
Divide mixture into 8 – 10 evenly sized portions and shape each into a patty, wetting your hands with cold water to prevent sticking. If the mixture is too wet add more breadcrumbs or flour until it holds together firmly.
Cook in a little oil until browned on each side and firm when pressed in the middle.

I shared this one once before:

PINWHEELS

Ingredients:
10 potatoes cooked and mashed with a little bit of milk to make smooth
1 onion finely chopped
1 cup of vegetables
1 pack of puff pastry sheets
chilli powder and nutritional yeast to sprinkle on top

Method:
- Mash potatoes and stir in veggies and onion.
- Spread potato mix evenly across each piece of pastry about 2 cm thick, leaving about 3 cm on one edge not covered.
- Roll up like a pinwheel and cut the log evenly. You should get about six pinwheels out of each roll.
- Bake for 20 mins at 180 degrees then sprinkle each pinwheel with chilli powder and nutritional yeast and bake for a further 10 mins.
Enjoy!

This from Women's Weekly online:

Rice, spinach and feta cheese

By Annabelle White on 14th January, in Dinner, Food & recipes, Recipes

Meal Type
Rice

Servings
4

Courses
Dinner

Ready in 40 minutes, serves 4 to 6.

Don’t be fooled by the name of this dish – it should be called “heaven in a bowl”.
•1/4 cup olive oil
•1 large onion, chopped
•3 cloves garlic, minced
•1 1/2 cups long grain white rice
•2 cups vegetable stock
•1/2 cup dry white wine
•2 cups fresh spinach leaves, sliced
•400g can tomatoes in juice, chopped or 1 cup chopped fresh tomatoes
•1 cup crumbled feta cheese
•Salt and pepper to season

1. Heat the oil in a large saucepan. Add the onion and garlic and fry gently until tender.

2. Add the uncooked rice. Stir and cook for an additional 2 minutes.

3. Add the stock and wine. Bring to a boil and then reduce to a low heat. Cover and cook for about 15 minutes until tender. Mix in the spinach. Cover and cook for a further 5 to 8 minutes until the rice and spinach are tender and the rice has absorbed all the liquid.

4. Mix in the tomatoes and cheese, before cooking for a further 2 minutes.

5. Season with salt and pepper. Serve.

Cook’s tip:
Add fresh herbs, such as parsley or basil, to these dishes just before serving.

Does anyone have a recipe for vegetarian sausages! I had some a few years back that had been wrapped in pastry like a sausage roll and they were devine.would love to have a crack at making my own.

Saw this from earlier in the thread: Cheese & onion "sausage" rolls
These are really easy and really good, I make batches up and keep in freezer (uncooked), everyone loves them meat eaters included.

frozen puff pastry defrosted

For the filling:
275 g fresh breadcrumbs
225 g mature Cheddar cheese, grated
1 large onion, grated
3 tablespoons sour cream
1 level tablespoon fresh chopped herbs (chives, parsley, thyme, etc)
1½ level teaspoons mustard powder
pinch cayenne pepper
salt and freshly milled black pepper

just combine all filling ingredients,

Egg to brush pastry if wanted

Pre-heat the oven 220°C, and cook until golden 20-25 min
let cool for 5 min on wire rack before eating!

Quoteruby19 (21 )6:07 pm, Fri 4 Jun #10

Thanks vonrom.just what I wanted :o)

I have made these curried courgette fritters three times now and we just love them. They are from the Revive cafe cookbook.

4x courgettes, grated
1 cup chickpea flour - sifted
1 tbsp black sesame seeds ( I just use ordinary)
1 tbsp sweet chilli sauce ( I use a slightly overflowing tbsp plus a bit more)
1 tsp salt
1 large onion, finely diced.
1 tsp mild curry powder

Saute onion in about 3 tbsp of sunflower or ricebran oil until clear. Add to the grated courgette, add all other ingredients and mix well. Chill in fridge for twenty minutes. Heat oil in pan and cook in batches, about 5 mins each side and golden. Keep hot in oven till all fritters are cooked. Serve with a little salad and relish or chutney on the side.

Yum thank you cooks,love there recipes.

Curried lentil lasagne.A hit in our house, the kids come back for seconds, even daughters boyfriend.
Came of the Sanitarium Website.
Curried Vegetable and Lentil Lasagne
15 minutes
preparation

60 minutes
cooking

medium
difficulty

8
serves

Ingredients1 tablespoon oil
1 medium onion, chopped
1 stick celery, diced
1 teaspoon curry powder
1 carrot, grated
1 zucchini (courgette), grated
425g can brown lentils
425g can crushed tomatoes
140g tub tomato paste
1/4teaspoon salt
1/2 x 250g packet fresh lasagne sheets


Sauce

40g margarine
3 tablespoons plain flour
3 cups low fat milk
1/2 cup grated low fat cheese
1/2 teaspoon salt

Method1Heat oil in a large saucepan and sauté onion and celery until soft. Add curry powder and sauté a further minute. Add carrot, zucchini (courgette), brown lentils, tomatoes, tomato paste and salt. Bring mixture to the boil, then reduce heat and simmer for 5 minutes. Set aside.
2To make sauce, place margarine in a bowl and heat in the microwave for 1 minute or until melted. Stir through flour, then microwave a further minute. Gradually add milk and then microwave for 8 minutes, stirring every few minutes, until mixture boils and thickens. Add cheese and salt and microwave for 1 minute.
3To assemble line the base of a 20cm x 33cm ovenproof dish with lasagne sheets. Spread with half the lentil sauce, then half the white sauce. Repeat the layers, ending with the white sauce. Bake in a moderate oven, 180ºC, for 40 minutes. Serves 8.

TipsFreezing this lasagne in portions once cooked means you'll always have a nutritious meal on hand when you're short on time.
This recipe can be made dairy free by substituting the milk and cheese in the sauce with soy products.

Omg! How did I not know this thread existed! *excite*

We love them in fact, we had them last night. I also add a bit of freshly ground gourmet pepper in to my mixture. They say to add water if mixture is dry, but it has never been dry so far.the salt tends to bring the water out of the courgettes anyway.

I made the courgette fritters also and really liked them.Thanks to whoever posted the thread with all the Revive recipes on it.They are great.

Zucchini Frittata (Vegan)

Preparation time: 10 minute(s) | Cooking time: 35 minute(s).Number of servings: 4

2 shallots
200g extra-firm tofu (not silken), coarsely crumbled
pinch black salt (optional)
sprinkle of salt and pepper
1 tablespoon (packed) minced fresh oregano (or 1 tsp. dried)
1 medium zucchini (about 300g) shredded
1 12.3-ounce package lite firm or extra-firm silken tofu, drained
1/4 cup water or non-dairy milk
3 tablespoons nutritional yeast
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon tahini
1 clove garlic
1/4 teaspoon turmeric
3/4 teaspoon salt
generous grating of black pepper
pinch black salt (optional)

Cut a circle of parchment paper to fit an 20 or 22cm pie pan. Spray pan with non-stick spray and place parchment in bottom.
Preheat oven to 200 C.
Heat a non-stick pan. Add the shallots and cook, stirring, until they begin to soften but not brown. Add the crumbled tofu, black salt, and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places. Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes.
While the zucchini cooks, blend all remaining ingredients well in a blender. When zucchini has softened, remove the pan from the heat and pour in the contents of the blender. Quickly stir well and pour into the prepared pie pan. Be sure to scrape out any tofu that becomes stuck to the pan. Smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until centre is set and top is not yet browned.
Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate. Slowly peel off the parchment paper from the top. (Use a knife to scrape off any tofu the clings to the paper as you pull it away.) Serve hot, cold, or at room temperature.
Notes
You can use any vegetable you like instead of zucchini; just chop, slice, or shred it small and cook it along with the regular tofu. Some longer-cooking veggies, like broccoli, can be steamed separately and then folded into the tofu. Just make sure that the vegetables are fairly dry because any extra moisture may prevent the frittata from setting properly.
Black salt is actually pink in colour. Just a little bit gives tofu a very eggy flavour and aroma, so use it if you really want to mimic the flavour of a frittata. If you don’t have it (or don’t like the flavour of eggs) just leave it out.

Recipe from www.vegetarians.co.nz;links to http://blog.fatfreevegan.com (Fat Free Vegan Kitchen)

Dairy free Fetta.
1 lb firm tofu
Marinade - 1c water, 1/2c miso (not a dark one) 2T lemon juice or rice vinegar,
1t salt
Mix marinade, immerse tofu which has been cut into cubes.Put in container with a lid.A preserving jar with a lid is fine.
Keep refrigerated for at least 1-1/2 weeks or up to 3 weeks.
To keep longer, drain tofu after 1-1/2 weeks, put in jar, cover with olive oil, add peeled garlic,
chilli (I use the flakes) bay leaves,rosemary, thyme or sage, strips or orange or lemon zest, olives.
This is really delicious and easy to make.I use white miso from Asian shops that comes in a tub.It is a light brown.You can buy white miso from Japan which is delicious for many uses but also expensive.
This recipe is from Bryanna Clark Grogan's site Notes from the Vegan Feast Kitchen.Her recipes are wonderful.

Yummy thanks for posting this will be trying this as soon as I get some silken tofu

Frances, this sounds delicious. Have seen this in the Safe shop, but it's very expensive to buy. Would canola oil work alright instead of olive oil!

The first link doesn't work, 1olly1. Could you post again please!