vegetarian recipes
Filed Under: diet,pasta,vegetarian,snack,<5 ingredients,stove top  

- 1 cup shredded cheddar cheese
- 4 medium russet potatoes (scrubbed and jabbed)
- 1 dash of good balsamic vinegar (to personal taste)
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 2 tablespoons Mrs. Dash seasoning mix
- 1 onion
- 2 cans vegetarian chili (found with the regular chili)

- 6 links vegetarian sausages
- 1/8 cup all-purpose flour
- fresh ground black pepper
- 3 tablespoons olive oil
- 1 cup vegetable broth
- 1/4 teaspoon dried sage
- 1 teaspoon salt

- 1 cup frozen corn kernels
- 1 1/2 cups water
- 2 (14 ounce) cans kidney beans
- 1 (14 ounce) can baked beans in tomato sauce
- 2 (14 ounce) cans diced tomatoes
- 1 package reduced-sodium taco seasoning mix
- 1 package Mexican vegetarian ground meat substitute (or other soy "
- ground beef"
- product that would equal 1.5 lbs ground beef)

- salt and pepper
- 1/2 teaspoon chili powder
- 2 (12 ounce) packets frozen boca vegetarian ground beef
- 1/2 teaspoon cumin
- 1 small onion
- 2 (14 1/2 ounce) cans Mexican-style tomatoes
- 1 (14 ounce) can kidney beans

- 2 tablespoons butter
- 3 beef bouillon cubes (vegetarian)
- 8 cups water
- 2 tablespoons brandy or sherry wine
- 1/2 teaspoon thyme
- 10 vidalia onions
- salt and pepper
- 1 1/2 tablespoons flour

- 6 cups water (additional)
- 4 tomatoes (fresh or canned)
- 4 cloves garlic
- 2 onions
- 1 cup TVP textured vegetable protein
- 3-5 stalks fresh cilantro
- vegetarian chicken broth (I use Frontier brand powdered broth)
- 2 cans white hominy or yellow hominy
- 1 tablespoon canola oil or olive oil
- 1 tablespoon chili powder (I use Frontier brand Fiesta Blend)
- 3 cups water
- 1 (4 ounce) can chopped green chilies

- 1 teaspoon paprika (or to taste)
- salt (to taste)
- 1 stalk fresh celery
- 3 cups water
- 2 large sweet white onions or red onions (approx 1 1/2 lbs)
- 1 tablespoon black pepper (or to taste)
- 2 (6 1/2 ounce) packages Fantastic Foods vegetarian chili mix
- 1 (13 ounce) can hunts tomato paste
- 1 fresh red bell pepper
- 2 (10 ounce) cans sliced mushrooms (or equivalent amount of fresh mushrooms)
- 2 teaspoons Tabasco sauce (or to taste)
- 2 fresh carrots
- 1 can crushed tomatoes (or equivalent amount of fresh tomato)
- 2 tablespoons chili powder (or to taste)
- 2 (19 ounce) cans red kidney beans
- 1 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon ground cumin (or to taste)
- 6 cloves garlic

- oregano
- 1/2 green bell pepper
- 1 teaspoon minced garlic
- 1 (15 ounce) can tomato sauce
- 1/2 red bell pepper
- 1 (28 ounce) can diced tomatoes (DRAINED)
- 2/3 cup fine chopped onions
- 1 package smart vegetarian ground beef

- 1 cup low-fat cheddar cheese
- 1 cup low fat cottage cheese
- 1/2 cup egg substitute
- 1 tablespoon Worcestershire sauce
- 1 frozen 9-inch deep dish pie shell
- 2 cups vegetarian ground beef (equivalent to 1 lb)
- 2 tablespoons flour
- 1/2 cup sweet onions