Any good vegetarian recipes?

https://www.jamieoliver.com/recipes/category/special-diets/vegetarian/

I was checking this blog called 101 Cookbooks for about a year before I realized everything was vegetarian. At first it all simply looked interesting and delicious

Start making one or two things from here each month and you will get a reputation as a kitchen genius.

Here are a couple of starters that I think everyone would like:
Last Minute Red Lasagna Recipe

Carrot Almond Salad

Eggplant parmesan is fabulous with some salad and bread. Lightly fry slices off eggplant, stack, top with sauce and parm, bake.

A lot of Mexican is vegan, too. Rice, beans, greens, sauces, corn tortillas, really good. Pasta alfredo with sweet peas and portabello mushrooms.

Spaghetti and garlic bread. Cheese pizza and garlic bread. Manicotti and garlic bread. Baked ziti and garlic bread. Bean burritos and garlic bread.

I actually experimented tonight and came up with this:

Veggie Ragu

1 Can of tomato sauce
1 cup of merlot wine
4 cloves of garlic
2 carrots
3 stalks of celery
1 sweet onion
2 small zucchinis
3 stalks of broccoli (not bunches)
Half a container of grape tomatoes.
Salt and pepper
Butter
1 lb of pasta

In a small sauce pan, add tomato sauce and wine and begin heating on a medium heat.
Finely dice the garlic and add to the sauce. Add salt and pepper to taste. Heat to reduce the wine and blend the flavors. Don’t boil go to rolling boil. Stir occasionally. HINT: I also added some garlic powder to this, so you could actually use more garlic to start.
Slice onion. Put in chopper and chop.
Slice carrots and put into chopper to chop.
Finely slice celery and zucchinis.
Peel and slice broccoli.
In a pan, melt some butter over a medium high heat. Add the zucchinis and other vegetables. Cover and cook, stirring frequently, until the vegetables are beginning to become tender. Stir in the tomato/wine sauce.
Reduce heat to low, cover and let stand.
Prepare pasta until al dente.
Serve with parmesan cheese if desired.

It came out great. The family said I had to make it again, but double the recipe next time.

I’m just seeing this now, at 11 PM. Just about to hit the hay.

I shall revisit this question tomorrow.

Until then, I shall leave you with “Herb Roasted Whole Cauliflower”:https://www.connoisseurusveg.com/garlic-herb-crusted-whole-roasted-cauliflower/

“Roasted Vegetable Enchiladas”:https://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html

“Moraccan Vegetable Tagine”:https://www.themediterraneandish.com/moroccan-vegetable-tagine-recipe/

“Spinach and Artichoke Stuffed Portobello Mushrooms”:https://lowcarbyum.com/spinach-artichoke-stuffed-portobello-mushrooms/

“Vegetable Pot Pie”:https://www.foodnetwork.com/recipes/aida-mollenkamp/vegetarian-pot-pie-recipe-1945008

And with these, I bid you good night.

Vegetarian lasagna, made with spinach or eggplant is really good, and has plenty of protein (via the cheeses and egg) for the meat eaters.

It’s spring so pasta primavera with fresh asparagus, fresh tomatoes, mushrooms, and parmesan cheese is delicious.

Vegetable curry with potatoes, cauliflower is wonderful. Aloo Gobi.

I make a summer squash casserole with bread crumbs, diced red bell pepper, onion, cheese, and a little cream that is delicious.

I’m on my computer now, so hopefully the links won’t look so long and complicated (is there a better way to post links from a phone?)

I’m not sure how adventurous you folks are, or what your tastes are, so I’m just going to post a few things that I hope you will like.

Also, I’m not sure if you son is vegan, or just vegetarian (like me. I eat eggs and dairy). So I will post some of both.

This recipe for Eggs and Green Chilies Casserole can be served at breakfast lunch or dinner. You can add a side of beans, or some fruit salad, or even a Mexican Cabbage Salad

Vegan Shepherd’s Pie

Caramelized Butternut Squash and Spinach Florentine Lasagna

Mushroom and Bean Stroganoff

Southwestern Style Lasagna

Spicy Asian Noodles and Greens

Sage, Squash, and Ricotta Cannelloni

Spicy Vegan Lettuce Wraps (these are very similar to the tofu lettuce wraps you get at P.F. Chang’s.

Baked Orange Cauliflower (kind of like Asian orange chicken).

Vegetarian Thai Style Noodles (you can use regular broccoli, or asparagus, or even cauliflower, if you don’t have the Chinese broccoli in your area. Most of the condiments can be found in the International section at any good sized grocery store, or Trader Joe’s, or can be ordered on Amazon to have on hand).

Sesame Ginger Soba Noodles (can be served hot or chilled).

Vegan Buffalo Cauliflower Tacos

Spinach, Artichoke, and Quinoa Casserole (This is a nice dish to serve as a side dish at Thanksgiving and Christmas, or any time of the year).

Sweet Potato and Feta Tart

Vegetarian Meatballs

Vegan Beef-like Stew

Cauliflower and Quinoa Casserole

Vegetarian Portobello Mushroom Fajitas

Chili Pie with Cornbread Cheddar Crust

Roasted Sweet Potato and Gruyere Quiche

East Indian Samosa Casserole

Lebanese Shakshuka Eggs

Pumpkin, Quinoa, and White Bean Chili:ManifestVegan(Manifest+Vegan)&utm_content=Google+Reader

Butternut Squash Stuffed Shells

Vegan Pulled Pork-like Sandwiches

Vegan Mushroom French Dip Sandwiches

Vegan Vietnamese-style Banh Mi Sandwiches Version 1

Vegan Vietnamese-syle Banh Mi Sandwiches Version 2 (use vegan mayo or regular if your son isn’t vegan).

Vegan Curried Quinoa Wraps

Vegan Reuben Sandwich

These recipes ought to keep you busy for awhile. Let me know if there are any specific flavors your son likes, or ingredients he wants to avoid. I’ll be back : )

Excellent! Thanks all. Always looking for new ideas.

Really, all you need is garlic bread!

I make asparagus soup and freeze it in quart and gallon bags while it’s in season. I’ve been buying Mexican for $0.99 and even $0.49/pound lately (April) and the local stuff will be at the farmers markets soon enough.

For starters I use this NY Times recipe: Pan-Roasted Asparagus Soup

To make it vegetarian, use vegetable broth as the base. It’s kind of bland as is. I add dried basil and oregano for more flavor.

@Kardamom, I really appreciate it every time you do this. Thank you.

More or less randomly, I tried out the Cauliflower and Quinoa Casserole, because I love cauliflower. It took me about an hour and a half from start to table, about twice as long as I expected, but I thought it came out just fine. I served it with a green salad.

My three carnivorous men all thought it could use some meat. I didn’t agree, but I would consider chopping and sauteeing some crimini mushrooms and adding them in when everything else is combined.

I would consider chopping and sauteeing some crimini mushrooms and adding them in when everything else is combined.

I’ve had the big flat ones used as meat substitutes, sauteed but not chopped. They’re like cuts of meat. You can use them instead of beef to make a veggie burger. They’re delicious.