Vegetarian/Vegan Recipe Swap

[Wink Holliday]

It came up in the Chat room that a whole bunch of us are vegetarian or vegan. Let's swap some favorite recipes! I consider myself kind of a foodie, so this one I'm starting out with isn't my usual fare. It's good, though!

WEEKNIGHT CHILI (VEGAN)
1 bag meatless crumbles (I like Quorn, though they contain egg white)
1 Tb olive oil
1 packet chili seasoning
1 clove garlic, minced
1 can diced jalapeño
1 can diced tomatoes
1 can black beans, drained
1 can yellow corn, drained

In a BIG pan (I use a wok), lightly sautee the garlic in oil. Add the crumbles. When browned, stir in chili seasoning. When well mixed, add the tomatoes, beans, and corn, and stir until heated through. The whole thing is really quick, and makes a bunch. Of course, it tastes better the next day.

[Wink Holliday]

Ooooh, I like how there are so many veggies in this one! I never thought to add broccoli and corn to pasta sauce.

BeBe La Diabla said:

VEGETARIAN SPAGHETTI

[Cassie Wanda]

Yum yum yum. Spaghetti sounds so good to me lately. I think I'll try this tonight!

[Marissa Lily]

This will seem weird to some people but it actually tastes pretty good, is really low in calories and is very filling

Tomato Eggplant Stew

1 can stewed tomatoes with the water
1 eggplant, diced or cubed
1 can of garbanzo beans (aka chickpeas) drained
1 onion, diced
about a tablespoon of cinnamon
about a teaspoon of paprika
salt to taste
olive oil

In a large sauce pan/spaghetti pan, place the onion, olive oil and spices and saute until the onions are translucent. Then add all the other ingredients, including the water from the tomatoes. Cook covered for about 30 minutes, the longer the better for flavor, but it will be done whenever the eggplant is soft. Check and stir occasionally, adding more water if needed. You want a very thick consistency.

Serve on top of penne pasta, rice, quinoa, bulgur or whatever grain you have. I like to use leftovers as a filling for an omelet. sounds gross, but tastes great. Cinnamon is also great for blood sugar, making this a very low glycemic meal.

[Lyssa]

Yum....I gonna try this one!!

XOXO

[Wink Holliday]

ooooh, I love eggplant! I usually make a curry, or grill it with a honey-balsamic glaze, but I'm going to try this next time!

Marissa Lily said:

This will seem weird to some people but it actually tastes pretty good, is really low in calories and is very filling

Tomato Eggplant Stew

[Cassie Wanda]

Here's a vegan cupcake recipe I wrote for Invasion Magazine last issue.

[Dottie Darling]

I've only had vegetarian/vegan burgers and I love them. So I don't have any recipes to share but I want to try more veggie/vegan food so thanks for this post!

[Wink Holliday]

We could probably have a whole sub-forum about different brands and varieties of veggie burgers, and how best to prepare them! :) I'm glad you found some that you like.

Dottie Darling said:

I've only had vegetarian/vegan burgers and I love them. So I don't have any recipes to share but I want to try more veggie/vegan food so thanks for this post!

[Wink Holliday]

Here's an amazing grilled eggplant recipe from Helen Rennie over at Beyond Salmon (I recommend doubling the amount of sauce):

Honey Garlic Grilled Eggplant
Note: Aleppo chili that this recipe calls for is available in Middle Eastern markets. It’s not spicy at all, but sweet and musky. If you don’t have it, substitute it with a pinch of Spanish smoked paprika, or skip it all together.

Serves 2

1 eggplant (2 if using small Italian eggplants)
1 Tbsp honey
2 Tbsp olive oil
2 mashed garlic cloves
1 tsp aleppo chili (optional)
2 tsp balsamic vinegar
Salt and pepper
Peel stripes of skin off the eggplant to create a zebra-like pattern of skin and no-skin. This is not only decorative, but makes the skin easier to bite. Slice eggplant into ½ inch thick circles.
Lay out a large sheet of paper towels. Sprinkle eggplant generously with salt on both sides and lay out on paper towels. The eggplant will release a lot of liquid. This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after it’s cooked. Let sit for 15 minutes, then dry both sides well with paper towels.
In a large bowl, mix honey, olive oil, garlic, chili, balsamic vinegar, salt and pepper to taste. Dunk both sides of each eggplant slice into this marinade.
Preheat the grill to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.
Place the eggplant slices on the grill, cover, and turn down the heat to medium. Grill until marked, about 3 minutes. Turn 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes.
Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning. Remove to a plate, and drizzle with olive oil.

[Stephanie]

This is the BEST Guacamole ever! My husband and I are vegetarian. We make this alot! The recipe is from the book How it All Vegan by Sarah Kramer & Tanya Barnard. Great recipes in this book!
Gorgeous Guacamole
3 avocados
1/4 cup lime juice
1 tomato, chopped
1-2 garlic cloves, minced
1-2 jalapeno peppers, chopped
1/2 cup red onion, chopped
1tsp pepper

Scoop out avocados into a medium bowl, add lime juice and smash. Add tomatos, garlic, jalapeno pepper, onions, and pepper. Stir together.

[Cupcake]

Hi everyone! I'm a spunky vegan and brand new member of the PL network....nice to meet all of you, and nice to see so many vegetarians/vegans out there! I've lived in Sicily for the past 2 years and there isn't the grocery/restaurant selection out there that veg*ns enjoy back in the states, so I've spent a lot of my time honing my culinary skills (it helps that my boyfriend is a chef!). Needless to say, I have lots of tasty vegan recipes to share, but i'm a little busy right now with our move (i'm coming back to the states on 4 Nov). So, sorry you won't hear much from me in the next few days, but I promise you, there are plenty good things to come!!!!!

Happy Halloween!!!!

[Jason]

I haven't tried this particular recipe but I love adding broccoli to pasta. It tastes so great in marinara sauce and it's dense enough to give me that "I'm eating something filling" I sometimes miss from my meat-eater days.

Wink Holliday said:

Ooooh, I like how there are so many veggies in this one! I never thought to add broccoli and corn to pasta sauce.

BeBe La Diabla said:

VEGETARIAN SPAGHETTI