Category Archives: Vegetarian recipes

Set It and Forget It Vegetarian Slow-cooked Chickpea Curry

Set It and Forget It Vegetarian Slow-cooked Chickpea Curry

Fine. I’ll admit it. I’m now a slow cooker convert. How do I know? Well, as I turned the dial on the cooker I said out loud to an empty kitchen, "Set it and forget it!" Somewhere in the world, Ron Pompeil’s ears perked up and he smiled.

There’s minimal prep to this dish – save some chopping of onions followed by a quick saute. Otherwise, you throw all the stuff in the crockpot, mix it all up and 6-8 hours later, you’re left with a spicy dish that’s interesting and delicious.

Recipe on Veggin’ –

Posted by megabeth on 2010-02-11 19:30:55

Tagged: , vegetarian , recipe , chickpeas , tomatoes

Pinto Beans and Rice (Crockpot)

Pinto Beans and Rice (Crockpot)

Visit my new facebook recipe page or the Cheap Eats group here on flickr for more meal ideas under $1 a serving.

Pinto Beans and Rice (Crockpot)

This is a wonderfully flavorful bean dish that’s made easy by cooking them in the crockpot.

2 cups pinto beans
1/3 cup salsa
1 Tablespoon minced garlic
2 teaspoons each salt, chili powder
1 teaspoon garlic powder
1/2 teaspoon each cumin, oregano, pepper
3 bay leaves
1 cup dry rice

Rinse beans and put in crock pot. Cover with 2 inches water. Add all but rice and allow to cook 4 hours on high. Cook rice according to package directions and stir into bean mixture before serving.

Makes 6 servings.
323 calories, 62g carbs, 16g protein, 2g fat each.
$1.56 total, $0.26 per serving.

For meal with 1/2 cup boiled canned peas and 1/2 cup boiled fresh carrots.
$3.32 total, $0.55 per serving.

Posted by vigilant20 (דָרוּך) on 2012-11-24 13:20:59

Tagged: , frugal , vegetarian , recipe

Baked Mac unCheese (01)

Baked Mac unCheese (01)

A non-dairy Mac ‘n’ Cheese, adapted from the blog Eat Air.

Finished, plated: here.

Add 1/2 c. flour and 1/4 c. nutritional yeast to a saucepan. Whisk in 2 c. vegetable stock.

Turn on medium heat and cook until the mixture thickens, stirring frequently.

Add 1 Tbs. miso, 1 tsp. garlic powder, 1/2 tsp. paprika, and 1 tsp. Kosher salt. Mix well and simmer for about 5 min, stirring frequently.

Add 2 Tbs. vegan margarine and 1 tsp. mustard. (Not dry mustard, unless you want something very spicy!)

Cook a pound of pasta. Before draining the pasta, add 1 c. of the pasta water to the sauce. Then put 1/2 c. frozen peas in colander and drain the pasta over the peas. Mix pasta & peas with the sauce in a large bowl .

The dish is done at this point, but it can be baked as well. (If so, omit the peas. I didn’t, and they were mushy after the baking. )

Spoon into a casserole dish. Top with Panko bread crumbs. Cover and bake in oven for 20 minutes at 350 degrees. Uncover, spoon some vegan margarine on top, and bake for 10 more minutes, uncovered to crisp.

Photo by Yours For Good
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Commercial use requires explicit permission, as per Creative Commons.

Posted by cizauskas on 2012-11-25 16:47:02

Tagged: , vegetarian , recipe , cheese , pasta

Dinner Bento 3

Dinner Bento 3

Even though the broccoli was an experimental recipe, it’s definately one I’m keeping. My daughter could eat it all day! And since the broccoli was so sweet I scrimped on the fairy bread but she didn’t seem to notice.

Here is a link to the broccoli recipe:…

Posted by natakiya on 2007-05-06 03:47:36

Tagged: , bento , vegetarian , toddler

V-Shepherds Pie

V-Shepherds Pie

This is not the traditional shepherds pie. It is anything but …first it is meatless and instead of using potato, this is topped sweet potato. I guess it is pretty obvious now that the "V" stands for vegetarian. Here is the recipe:

1 1/2 pounds sweet potatoes, peeled, cut into 2" cubes
1 pound butternut squash, peeled, seeded, cut into 2" cubes
1 medium potato, peeled, cut into 2" cubes
2 tablespoons from I Can’t Believe It’s Not Butter Sticks
2 tablespoons pure maple syrup

2 14oz Gimme Lean Ground Sausage
2 cups chopped leeks
1 cup frozen peas
3/4 cup frozen corn kernels
1/3 cup greek yogurt
1 large egg, lightly beaten
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander

Cook sweet potatoes, squash and potato in large saucepan of boiling salted water until tender, about 20-30 minutes. Drain, return all to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add the I Can’t believe it’s not butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.

Preheat oven to 400°F. Oil the 8 x 8 x 2-inch glass baking dish. Cook Gimme Lean sausage in large skillet over medium-high heat breaking up with back of spoon for about 10 minutes. Using slotted spoon, transfer sausage to large bowl; add another tablespoon of oil in skillet. Add leeks to skillet and sauté over medium-high heat until tender, approx. 7 minutes. Add softened leeks to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, yogurt, egg, curry powder and coriander.

Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and sweet potato topping begin to brown around edges, about 45 minutes to an hour.

Sprinkle with a little cinnamon before serving. (I crushed some Sour Cream and Onion Pop-Chips and topped it (as seen above) … adds a nice crunch)


Posted by Sashertootie on 2010-06-14 03:28:15

Tagged: , squash , sweetpotato , recipe , vegetarian

The Many Ingredients of Quince Tas Kabbo

The Many Ingredients of Quince Tas Kabbo

Fig & Quince | Twitter

Substitute meat with portobello mushroom for a vegetarian version of this very flavorful and healthy Iranian dish.
The Recipe!

Posted by Fig & Quince on 2013-11-15 16:52:46

Tagged: , quince , tas kabob , persian food , Iranian food , recipe , autumnal food