The easy and tasty vegetarian recipe thread Page 1 / 33

ferita, Jun 3, 1:59am
Walnut Patty Bake
1 cup finely cut chopped walnuts
2 cups rolled oats
1 large onion - grated
2 eggs
1/2 cup milk
1 small carton of cottage cheese (optional, you may need to add a bit more rolled oats if you add this)

Mix the above ingredients together and fry off small patties until brown on both sides.

Place the patties in a casserole dish and cover with a can of tomato soup (if its condensed soup add a can of water as well). Bake for 25 minutes covered with foil. Serve with vegetables

ferita, Jun 3, 2:04am
Vegetarian Hamburger
2 cups rolled oats
4 eggs
1/2 cup chopped walnuts
pinch mixed herbs
2 medium onions - grated
1 carrot - grated
Chopped parsley
pinch salt
1 clove garlic - finely chopped

Beat eggs, add all other ingredients, mix well
Into a hot oiled pan, drop dessertspoonfuls of mixture, brown on both sides
Serve on bread roll with salad or make a vegetarian gravy and serve with oven roasted vegetables.

ferita, Jun 3, 2:16am
Saturday Night Easy Bean Haystacks

1 tbsp oil
1 large onion, chopped
1 medium, red capsicum, chopped
35 g packet salt-reduced taco seasoning mix
810 g can crushed tomatoes
750 g can red kidney beans, rinsed and drained

1. Heat oil in large saucepan, sauté onion and capsicum until soft.
2. Add taco mix, sauté 1 minute.
3. Stir through tomatoes, kidney beans, then heat through.
4. Serve bean mixture over corn chips topped with grated cheese, then a selection of diced tomato, cucumber, shredded lettuce and a little sour cream.

cookessentials, Jun 3, 2:32am
Great idea, thanks ferita. Although we eat meat, we do not eat it often and really enjoy vegetarian meals, usually 2-3 times per week, so these are much appreciated.

ruby19, Jun 3, 3:04am
Garden Veg Pie
3-4 med-large potatoes, thinly sliced (mandolin is helpful here)
1/2 small broc cut into florets
1/2 small cauli cut into small florets
1 large carrot thinly sliced,
1. 5 cup frozen peas
100g grated cheese

50 g butter
1 small onion finely diced
1/4 cup flour
1 tsp mustard powder
freshly grated nutmeg
600ml milk
100g grated cheese

Boil the sliced potatoes in salted water until just cooked. Drain
steam the cauli, broc & carrots until tender. set aside.

Melt butter in small frying pan & saute onions until soft and golden but not browned. Add flour & mustard powder and stir over heat for 1 min, add milk gradually, bring to boil stirring until thickened. Add grated nutmeg & season, then stir in cheese until melted. Stir in the caul, broc, peas & carrots.

Butter an oven proof dish and add half the potatoes to cover the bottom of dish, pour over the veg in cheese sauce, top with remaining potatoes, and sprinkle with grated cheese. pop into preheated 180oC oven and bake until golden approx 25 min.

This can be a side dish or a main meal, and great for using up small amounts of veg left hanging around in fridge.

ruby19, Jun 3, 3:20am
Veggie shepherd`s pie

1 tbsp o/oil
1 large onion chopped
2 large cloves garlic crushed
2 large carrots cubed
1 courgette cubed
400g tin tomatoes
1 tsp cumin, coriander, paprika (try adding a little extra sprinkle of the smoked paprika as well)
1/2 tsp cinnamon
1 tbsp tom paste
200ml red wine
150ml water
2 tsp vegata vegetable stock powder
1 tsp brown sugar
1/2 cup puy lentils

Salt and pepper

4 large agria potatoes, peeled and chopped
2 kumara, peeled & chopped
1 small onion chopped
1 clove garlic, chopped
Grated cheese

Heat oil in large pan saute onion until soft and golden, add garlic and stir for 30 sec, add the carrots, courgette, tom paste and spices, and stir over heat for 1 min. Add wine and let simmer for 5 min, the add tomatoes, water, lentils, sugar and stock powder. Simmer until lentils are soft and veg cooked. Taste and adjust seasoning.

Boil the potatoes, kumara, onion & garlic, until tender, drain then mash well, add butter and or milk if needed. Season

pour the lentil mixture into an oven proof dish and top with mashed veg, sprinkle over cheese.

Pop into 180oC oven for about 25 min or until bubbling and golden. leave sit for 5 min before serving.

ferita, Jun 4, 4:25am
Vege Wholemeal Crepe Stacks

For the crepes
2 cups wholemeal plain flour
Pinch salt
2 tablespoons oil
3 cups milk or soy drink (or mixture milk and water)

1. Mix flour and salt. Make a ‘well’ in the centre and add oil. Beat in
milk until smooth. Allow to stand about 30 minutes to thicken.
Mixture should be pouring consistency. Add a little extra milk if too
2. Heat a frypan over a moderate heat with a little oil. Pour 1/3 cup of
mixture into pan, rotating pan to spread the crepe out thinly.
3. When crepe is golden, carefully flip over and cook only a few
seconds on other side. Stack crepes on a plate until ready to use.
4. Repeat with remaining mixture. Makes about 12 crepes.

For the stacks
1 tablespoon oil
1 onion, diced
2 cloves garlic, crushed
2 carrots, grated
2 zucchini grated
½ broccoli head, finely diced
6 mushrooms, diced
3 sprigs parsley, chopped
300g firm tofu, mashed
1 teaspoon salt

6 crepes

50g tofu, extra
2 tablespoon soy milk
Sesame seeds

1. Preheat oven to moderate 180°C
2. Heat oil in a saucepan or large frypan. Add onion and garlic and stir
until soft. Add remaining vegetables and stir until tender. Stir in
parsley, salt and 300g of the tofu.
3. Grease an ovenproof pie dish and lay one Crepe on. Top with 1/5
vegetable mixture and spread to the edges. Repeat layers of crepes
and vegetables finishing with a crepe.
4. Mix extra 50g tofu with soy drink until smooth. Spread over
stack. Sprinkle with sesame seeds and paprika. Bake for 15 – 20
minutes until heated through.

Note: To prepare this quickly use a food processor to chop all
vegetables. Begin with garlicand onion and then do each vegetable
individually to ensure even chopping. Add to pot in the recipe order as
they are chopped. Tofu and parsley can be chopped together. The extra
tofu can be blended with the soy drink in the food processor to make a
smooth paste.

I also add some cheese to it as well. Makes it nice

kirinesha, Jun 4, 4:59am
Bubble & Leek


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


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

kirinesha, Jun 4, 5:23am
Spiced Coconut Mushrooms (Indian) for 4 as a side dish


2T oil
2 cloves of garlic, finely chopped
2 fresh red chillis, deseeded and finely sliced (do this to taste)
1/2 small onion finely chopped or 2 shallots (shallots have a small amount more carbs)
225gsm white or brown button mushrooms, thickly sliced
2/3 cup of coconut milk (if you only have coconut cream use 1/2 cup and top up with water or chicken stock)
2T chopped fresh coriander (this is an essential ingredient)
Salt and pepper


Heat the oil and add the garlic and chillies and just cook for a few moments
Add the onion or shallots and cook for a couple of minutes until softened
Add the mushrooms and cook, while stirring, for 3 more minutes
Pour in the coconut milk/cream and bring to the boil
Boil over a high heat until the sauce reduces by half and the mushrooms are well coated
Season to taste
Sprinkle the coriander over and stir in lightly
Serve straight away

ruby19, Jun 4, 6:07am
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 coolfor 5 min on wire rack before eating!

ruby19, Jun 4, 6:13am
1 can chick peas rinsed & drained
1 small red onion chopped
1 large clove garlic, minced
1 tsp cumin, coriander
2 tsp chili sauce ( or to taste)
2 tbsp flour
fresh coriander

Add the onion and garlic to food processor and pulse until finely chopped, add chickpeas spices & fresh herbs, pulse until mashed together, taste and season if needed, or adjust spices herbs, add flour and mixwell. You still want a bit of texture , not mush.
Pan fry until golden. Great in wraps with hummus tatziki, and salads, or make into bigger patties and use a veggie burgers.
This mixture also freezes well, so make up a big batch and shape into walnut size patties and freeze in a single layer, then pop into bag container all together.

ferita, Jun 4, 6:21am
Vegetarian Sausage Rolls
250g cottage cheese
1 onion
3 eggs
1/4C pecan nuts
1t soy sauce
1C rolled oats
1/2C breadcrumbs
1/2t mixed herbs
1/2t curry powder
2 sheets of vegetarian puff pastry (look at the ingredients, a lot are made using beef fat)

1. finely chop onion and pecan nuts
2. place onion with cottage cheese, pecan nuts eggs and soy sauce into a food processor and process until smooth. (about 10 seconds).
3. put this mixture into a medium glass bowl, and add the remaining ingrediants. mix well with a wooden spoon.
4. place mixture along centre of puff pastry sheets.
5. damp edges with water, roll into oblong shape, put edge underneath.
6. place on oven slide lined with baking paper.
7. bake for 15 minutes or until brown.

kirinesha, Jun 4, 6:23am
Caponata (Italian Sweet & Sour Vege Stew)

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


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


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

ferita, Jun 4, 6:27am
I make this and use it as a pasta sauce for lasagna. Its great

rog.e, Jun 4, 6:28am
Really mouthwaterong fare.

This is a helpful thread.

Thanks to all contrivutors.

ruby19, Jun 4, 7:08am
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.

ruby19, Jun 4, 7:14am
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.

ruby19, Jun 4, 7:20am
Frozen pastry Or make your own

For filling and glaze
1 medium boiling potato
2 cups finely chopped onion (1 large)
2 tablespoons unsalted butter
3 large eggs
1/4 cup heavy cream
1 teaspoon finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
2 1/2 cups Cheddar, coarsely grated

Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
Whisk remaining egg in a small bowl and reserve for egg glaze.

Assemble and bake pie:
Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.

johne21, Jun 4, 7:22am
Amazing recipes keep them going! ! ! Thanks so much! ! !

ruby19, Jun 4, 7:31am
Vegetarian Moussaka

1 large eggplant (or 2 med)
olive oil
100 g feta cheese (garlic & cumin flavour works well)
125 g cottage cheese
freshly grated parmesan cheese

1 tablespoon olive oil
1 large onion, chopped
250 g button mushrooms, sliced
2 medium courgettes, sliced
1 large pepper ( I use 1/2 red & 1/2 green), seeded & chopped
410g can chopped tomatoes ( Moroccan flavour works well)
1/2 cup red wine
1 tablespoon freshly chopped parsley
salt and pepper to taste
* keep the veggies reasonably chunky*

White Sauce
60 g butter
1/4 cup plain flour
1 teaspoon mustard powder
2 cups milk
1 egg, beaten
freshly grated nutmeg
salt & pepper to taste

Slice the eggplant into thin slices (approx 2 mm wide.
Lightly brush both sides of eggplant with oil and fan grill carefully until lightly golden. Set aside.

Vegetable Sauce
Heat 1 tablespoon olive oil in a large frying pan and saute the onion until soft. Add the remaining ingredients, and simmer for approx 20 minutes, until the sauce thickens. Set aside.

White sauce~
melt the butter in a small saucepan, add the flour and mustard and mix over a med heat for 1 minute, slowly add the milk mixing continuously until the sauce boils and thickens. Remove from the heat and mix in the beaten egg and grated nutmeg , salt& pepper. Set aside.

Combine the feta and cottage cheese in a small bowl.

TO assemble~
Grease a 20 cm x 30cm shallow dish, add 1/3 of the eggplant in a single layer to the base of the dish, then top with 1/2 of the veggie sauce. Add another 1/3 of the eggplant in a single layer, and then spread the feta mixture over. Top with the remaining veggie sauce, and the remaining eggplant. pour over the white sauce and sprinkle with the grated Parmesan cheese.

To cook~
Preheat an oven to 180oC, and cook the Moussaka for approx 45 minutes, or until top is golden

I some times make this a 1/3 bigger if making for company, so I do have leftovers the next day.

ruby19, Jun 4, 7:32am
Oops! ! Message #18 should read cheese & Onion pie

ruby19, Jun 4, 7:41am
Green split peas soup.

This is amazing since there are so little ingredients.

1 tablespoon extra virgin olive oil
2 large onions, chopped
1. 5 cups dried split green peas, picked over and rinsed
5 cups water
2-3 tsp vegata vegetable stock powder*
a few pinches of smoked paprika

Add olive oil to a big pot over med-high heat. Stir in onions cook until the onions soften, just a minute or two. Add the split peas and water and paprika. Bring to a boil, turn down the heat, and simmer for 20 minutes, or until the peas are cooked through. Puree the soup that is still remaining in the pot. If you need to thin the soup out with more water (or stock) do so a bit at a time. Season to taste.
* I add 2 tsp of stock powder to the water to start, then taste at the end and add a little more powder if needed to enhance the flavour. You can add lemon juice at end if liked.

vintagekitty, Jun 4, 7:43am
Feta and Tomato Tart - this is so good!

Olive oil, for greasing
2 sheets puff pastry, or you can use filo
pack of feta
1/2ish cup dried tomatoes, chopped
8 eggs
1/4 bunch dill, finely chopped
Pinch nutmeg
Salt and pepper, to taste
2 tomatos, for the top

1 Preheat oven to 180°C. Brush a 22cm tart or flan tin with olive oil. Line the tin with the 2 sheets of thawed puff pastry and trim the edges. Line the pastry with oiled aluminium foil bake blind about 10 minutes

2 Remove the rice and foil, then crumble the feta into the pastry shell, top with the chopped dried tomato.
Whisk the eggs, cream, dill and nutmeg together andsalt and pepper. Pour the liquid over the feta and dried tomato.

Reduce the oven temperature to 160°C.

3 Arrange tomato slices on top, around the edge of the pastry. Bake for 25-30 minutes further

Nice with warm crusty bread and a greek salad

ruby19, Jun 4, 7:49am
Spinach, feta & orzo salad.
448 g uncooked orzo pasta,
280 g baby spinach leaves, finely chopped,
225 g crumbled feta cheese,
1/2 red onion, finely chopped, 100 g pine nuts,
1/2 tsp dried basil ( or fresh to taste),
1/4 tsp ground pepper,
120 ml olive oil,
120 ml balsamic vinegar.
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

ruby19, Jun 4, 7:52am
Vegetarian Chilli
2 Tbsp O/oil 2 onions, chopped
2 peppers chopped
4 cloves garlic, chopped
1 chilli finely chopped ( to taste)
2 cups corn
2 carrots cubed
2 courgettes cubed
2 tsp chilli pdr ( to taste)
1 tbsp cumin
1 tbsp coriander
1 1/4tsp salt
1 tsp paprika
800g tinned tomatoes
1 tbsp tomato paste
1/3 cup red wine
1 tsp sugar
1 tsp cocoa pdr
1 tin of kidney beans or beans of choice
1 cup veggie stock
fresh coriander leaves
salt and pepper
Heat oil in large pot. Add onions, garlic, peppers and chilli`s cook stirring until soft. Add courgette, corn and carrots and cook stirring for another 5 min. Add the chilli pdr, cumin, coriander, paprika, salt and stir over the heat for 1 min. Add the tomatoes, tomato paste, red wine, veg stock, sugar, cocoa pdr, and beans. Season. Simmer for about 1 hr. Stir in fresh coriander before serving.
Serves 6-8 You could use what veggies you have on hand.

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