What are some fast, inexpensive vegetarian/vegan recipes?

I have been a vegetarian since September of 2005. I decided to make the change for a combination of reasons: animal rights and health concerns. I was overweight when I made the change. The first year drove my family crazy (I was 15 at the time). I ate mostly pasta/macaroni that year, and yeah, gained 40 pounds quickly, the opposite of what I thought would happen.



So, since then I've smartened up, and discovered veggie burgers, lentil soup, and other yummy substitute food. But, it gets boring. Most of it is frozen. Do you have any fresh vegetarian or vegan recipes you'd like to share? Preferably easy to prepare and inexpensive.What are some fast, inexpensive vegetarian/vegan recipes?
Ok these are really good and some take a while to cook but all of them are well worth it!!!!! You have to try at least one!!!



~~~~vegetarian Manicotti~~~~

8 ounces manicotti noodles, uncooked (u can find them at wal amrt)

1 1/2 cups marinara sauce (vegetarian)

1 teaspoon dried basil

1 teaspoon dried oregano

2 cups shredded mozzarella cheese

15 ounces ricotta cheese

1 egg, slightly beaten

1/4 cup parmesan cheese

1 teaspoon nutmeg





Cook pasta according to package directions; drain.

Rinse in cool water.

Take Sauce and HALF of the basil and oregano.

Cook 3 minutes.

Makes 6-8 servings

Spread 1/2 cup of sauce mixture into 13x9 baking dish.

In bowl, stir together 1 CUP of the mozzarella, ricotta, egg, Parmesan, nutmeg and remaining basil and oregano.

Fill pasta tubes with ricotta mixture; place in dish.

Pour remaining sauce over pasta.

Sprinkle with remaining mozzarella cheese.

Bake at 350潞 for 25-30 minutes



or try these



~~~~~Patatas Bravas~~~~~



3 pounds red potatoes, scrubbed well and cut into 1/2-inch cubes (I didn't peel mine)

olive oil spray

1/2 medium red onion, minced

2-3 cloves garlic, minced

1 tablespoon smoked Spanish paprika

1/4 teaspoon cayenne pepper

1 15-ounce can diced tomatoes

1 bay leaf

1/2 cup water

4 -6 green olives, halved

chopped parsley, for garnish



Start a large pot of water on to boil while you preheat the oven to 375 F. When the water comes to a boil, add the diced potatoes. Boil for 5 minutes鈥攏o longer or they will start to fall apart. Pour them gently into a colander and allow all the water to drain off.



Place the potatoes into a large, shallow baking dish that has been sprayed with olive oil. Spritz the tops of the potatoes lightly with olive oil and place in the oven. Bake for 15 minutes and then stir with a spatula, making sure they aren't sticking to the pan. Bake for about 30 more minutes, stirring again halfway through. The potatoes should become crispy but not hard and overdone.



While the potatoes are cooking, make the sauce. Saut茅 the onion in a non-stick pot for about 3 minutes. Add the garlic, paprika, and cayenne and cook one minute more. Add the remaining ingredients (except parsley) and simmer for about 20 minutes, until thickened. Remove the bay leaf and puree the sauce in a blender or food processor. Return it to the pan and keep warm until ready to serve.



Once the potatoes are cooked, place them in a serving bowl and pour the sauce over the top. Sprinkle with parsley and serve as a side dish or appetizer





~~~~~~Rotini (or Penne) All'Arrabbiata~~~~~~



2 tsp. olive oil

3 tsp. garlic, finely minced (use fresh, not the jarred; trust me)

1 - 1 1/2 tsp dried red pepper (use less if you don't like spicy)

1 28-ounce can plum tomatoes

salt

8 oz pasta (penne or ziti preferred)

2 Tbs parsley, chopped



Saut茅 the garlic and red pepper in the olive oil for about 3 minutes; do not brown the garlic!



Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them slightly on the chunky side.) Stir the tomatoes into the garlic mixture. Simmer, stirring, until the sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.



Cook the pasta in plenty of boiling salted water until al dente, about 10 minutes; drain. Toss with the sauce and cook for a couple minutes more. Sprinkle with parsley and serve with a good crusty bread. Serves 4



~~~~~~~Black-eyed Pea Gumbo~~~~~~~



2 medium onions, diced

1 bell pepper (any color), chopped

2 ribs celery, chopped

1 tbsp. tomato paste

1 tbsp. minced garlic

4 cups vegetable broth, water, or a combination

2 15-ounce cans diced tomatoes

1 pound okra, tops removed and sliced

1 1/2 tsp. thyme

3 bay leaves

1/4 tsp. cayenne pepper

1/8 tsp. black pepper

1/4 tsp. garlic powder

1 tsp. oregano

1-2 tsp. chopped chipotle peppers (canned in adobo)

1/4 tsp. Liquid Smoke (optional)

2 1/2 cups cooked black-eyed peas, plus cooking liquid (1 cup dried black-eyed peas cooked in 3 cups water)*

salt to taste (optional)



*You can use canned black-eyed peas--use 2 16-ounce cans, rinse them first and add some extra water or broth to the gumbo.



Heat a large, non-stick stock pot or Dutch oven. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes. Add the bell pepper and celery, and cook for 3 more minutes. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.



Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes. Add more water as needed--this will be thicker than a soup but still have a good amount of broth. Serve over freshly cooked brown rice and add hot sauce at the table.



!!!!!corn and potato skillet!!!!!

2 baking potatoes

2 T Olive Oil

1 cup fresh corn

Natures Seasons (bottled spice)

Poke holes in the potatoes and bake them in a 450 degree oven for 1-1.25 hours, until tender.

When the potatoes are cooled enough to touch, cut them (don't take skins off) into 2-inch cubes.

Add oil to a skillet and warm. Add potatoes and saute 3-5 minutes, then add corn. Saute another 2 minutes and then add spice to taste.

In the end the potatoes should be slightly browned and the corn just slightly sauteed.

Serve with a big salad and some grainy bread...it's wonderful!



/*/*/*/*/*/*Cajun 15-Bean Soup*/*/*/*/*/*/*/*



20 ounces dried mixed beans (you can find these prepackaged in most grocery stores), rinsed

12 cups water

1 large onion -- chopped

1 rib celery, chopped

1 bell pepper, chopped

1 clove garlic -- minced

juice of one lemon

15-ounce can stewed tomatoes

2 teaspoons paprika

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon thyme

1/2 teaspoon liquid smoke flavoring

1 1/2 teaspoons salt -- or to taste



Last night I saved some time by putting the beans into the pressure cooker with 8 cups water, cooking at high pressure for 12 minutes, and then releasing the pressure and cooking until the beans were completely cooked. If you use a pressure cooker, I advise letting the pressure come down naturally rather than quick-releasing. And if you have a quick-release setting on your PC, do not use it! I had beans stuck in my valve when I tried that.



If you don't want to pressure cook them, then place the washed beans in a pot with 12 cups of water and boil covered 60-75 minutes until beans are tender.



While the beans are boiling, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.



Add onion mixture, stewed tomatoes, and lemon juice to beans along with the spices and simmer 30-45 minutes. (If you started the beans in the pressure cooker, add 2 cups water at this time too.) Add liquid smoke and salt at the end. Serve with bread or over rice, or just by itself, as I did





~*~*~*~*Bean and Vegetable Chili~*~*~*~*



Here's a delicious, fast chili suitable for the Fuhrman program. You can omit the corn completely and just use more zucchini if you're trying to cut out grains. This is thick enough to serve as a filling for burritos.



1 medium onion -- coarsely chopped

1 green bell pepper -- cored, seeded and diced

2 cloves garlic -- minced

3 cups pinto beans*, cooked -- (or 2 cans)

2 14.5 ounce cans diced tomatoes -- (I used 1 can w/ green chilies, 1 can regular)

2 teaspoons chili powder

1 teaspoon cumin

1 1/2 cups corn -- fresh or frozen

1/4 teaspoon salt -- (optional, to taste)

1 1/2 cups zucchini -- diced (about 2 medium)



In a non-stick pan over medium heat, saut茅 the onion, bell pepper and garlic just until lightly browned, about 3 minutes. Add the beans, tomatoes, and seasonings. Bring to a boil, then reduce heat, and simmer uncovered for about 10 minutes. Stir in the corn and zucchini and continue to cook until the zucchini is just tender, not mushy, about 7 minutes.



*(Black Beans or kidney beans may also be used.)





-%-%-%White Bean Stew-%-%-%



One of my very favorite recipes. Don't be afraid of all the garlic--as long as you keep the cloves whole, it has a very mellow flavor. Tastes even better the next day!



2 cans cannelini beans -- or navy beans (about 3 cups)

1 head garlic -- (the whole bulb--15-20 cloves--or more!)

2 tablespoons water

4 carrots -- peeled and chopped

2 medium yellow onions -- chopped

1 14 ounce can whole tomatoes -- chopped

1 cup water

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup fresh parsley -- or 2 tbsp dried

1 tablespoon lemon juice



Break the garlic bulb into cloves and peel off the skin.



Heat the 2 tbsp. water in a heavy bottomed stockpot over low heat. Cook the garlic, onion, and carrots in the water until the onion is soft, adding water as necessary to prevent sticking. Keep the lid on between stirrings.



Add the beans to the pot. Then add the tomatoes, crushing any large chunks into smaller pieces. Add the water. Cover the pot and simmer for about an hour.



Stir in the salt and pepper. If you're serving the stew right away, add all the parsley and the lemon juice. If you're serving it later or at room temperature, add half the parsley and then add the rest and the lemon juice right before serving.



Serve over rice.





^*^*^Ethiopian-Inspired Red Lentil Soup^*^*^



1 large onion, chopped

1 pound potatoes, cut into 1/2-inch chunks

1 + 1/4 cup red lentils (picked over and rinsed)

3 cups water

2 garlic cloves, chopped

2-3 tablespoons berber茅 spice mixture, below

1 28-ounce can crushed tomatoes

1 pound green beans, fresh or frozen, cut into bite-sized pieces

1-2 cups water

salt to taste

3-4 cups fresh spinach



Berber茅 Spice Mixture (mix all together and store in jar):



1 Tbs. ground cardamom

1 Tbs. ground coriander

1 Tbs. fenugreek

1 Tbs. ground nutmeg

1 Tbs. ground cloves

1 Tbs. ground allspice

1 Tbs. cinnamon

1 Tbs. paprika

1 Tbs. turmeric

1 tsp. cayenne (use more to taste)

1 Tbs. ground black pepper

1 Tbs. ground sea salt (optional)



Saut茅 the onion in a non-stick pan until it starts to brown. Add the potatoes, lentils, 3 cups water, garlic, and spice mixture. Simmer, covered, over low heat until lentils are tender, about 20 minutes. Add the tomatoes, green beans, and enough additional water to create a thick soup. Check the seasoning, adding salt and more of the spice mixture if needed, and cook for about 15 more minutes. Just before serving, stir in the spinach. Serve immediately. Makes 6-8 servings
I have tons, it just depends on what kind of food you feel like. Italian, mexican? let me knowWhat are some fast, inexpensive vegetarian/vegan recipes?
Eggs on toast,beans on toast, lentil chili isnt that quick to make but its easy and cheap.... just make meat chili substituting lentils. Any meat recipe that uses hamburger can be made vegetarian by using lentils instead.... use the brown ones. Lentil dahl is easy and cheap to make. Or a mess of boiled vegetables sprinkled with cheese.
throw together in a 3 qt. pot a can of tomatoes, they can be stewed or regular, a chooped up zucchini, about half of a chopped onion, and a green pepper cut in strips. Let it all simmer together in the juices from the canned tomatoes until everything is tender and Viola! serve over rice or just eat plain. It's great. my mom calls it ratatouille, pronounced the name of that movie with the rat....anyway, hope you enjoy!What are some fast, inexpensive vegetarian/vegan recipes?
vegetarian lasagna: if you don't use dairy, substitute tofu instead of ricotta cheese. I love mine to have carrots, brocolli, parsley, peas, soybeans, and spinach but add whatever veggies you love! If you want to use a meat alternative such as Boca meal starters crumbled "beef" for a "meaty" sauce, you can. I made a pan of it for work and my coworkers loved it. To increase protein and fiber, use your favorite bean (I love light red kidneys) mixed in with the veggies. I like to sprinkle chopped pine nuts on the top instead of cheese. For variety, use pesto sauce instead of tomato sauce and thinly sliced eggplant instead of pasta.
I think this'll work for you:

tomatoes

organic goat cheese

olive oil

dried basil

garlic salt

pepper

bread



Dice tomatoes and cover in olive oil. Crumble in some goat cheese, and sprinkle in basil and garlic salt and pepper to taste. Mix. Add more olive oil as needed. Lightly toast the bread. Bruschetta! :D
Wraps and cereals. Usually when you make wraps though, you need a meat substatue or what ever so you should get aquainted with tofu, also you still can cook your veggie burgers and stuff them in there.