VEGGIE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
- Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
- Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
- Ladle the chili into bowls and top with the desired toppings.
CAMPBELL'S ABC'S VEGETARIAN VEGETABLE SOUP
After fooling around, I have come up with the perfect tasting homemade version to this classic canned soup! At the age of 35, this is my favorite "feel better" soup when I come down with a cold. The ABC's are fun for the kids too! If you don't want to go vegetarian, use beef broth instead of vegetable broth or a combo of both.
Provided by TheDancingCook
Categories Clear Soup
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to directions.
- Meanwhile, in a saucepan, combine vegetable broth, veggies, juice, tomato paste, thyme, oregano, basil and pepper.
- Bring to a boil; cover and simmer for 5 minutes.
- Drain pasta; add cooked pasta to soup and simmer for an additional 15 minutes.
VEGETARIAN TOURTIERE
Vegetarian Tourtiere By The Canadian Living Test Kitchen I was serving tourtiere for Christmas this year and didn't want DD to be left out. This is the version I made for her. I've included the recipe for a delicious sounding crust but I cheated and used a commercial pie crust. It uses TVP, or textured vegetable protein, which is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Look for it in the health food section of grocery stores.
Provided by Dreamer in Ontario
Categories Savory Pies
Time 4h
Yield 1 tourtiere, 8 serving(s)
Number Of Ingredients 21
Steps:
- Pepper Thyme Pastry:
- In bowl, whisk together flour, salt, thyme and pepper.
- Using pastry blender or 2 knives, cut in butter and shortening until in fine crumbs with a few larger pieces.
- In liquid measure or small bowl, whisk vinegar with enough ice water to make 2/3 cup (150 mL).
- Drizzle mixture over flour mixture, tossing with fork to form ragged dough.
- Divide in half; press into 2 discs.
- Wrap each and refrigerate until chilled, about 30 minutes. (If making ahead may be refrigerated for up to 24 hours at this point.).
- Toutiere Filling:.
- In large bowl, pour 1 cup (250 mL) boiling water over TVP then cover and let stand for 10 minutes.
- Meanwhile, in shallow Dutch oven, heat oil over medium-high heat; cook celery, onions and garlic, stirring occasionally, until golden. (about 10 minutes).
- Stir in potatoes, tamari, savory, salt, pepper, allspice, cloves, bay leaves and TVP and cook, stirring often, for 5 minutes.
- Stir in broth and 1 cup (250 mL) water; bring to boil.
- Reduce heat, cover and simmer until potatoes are tender (30 to 40 minutes).
- Break up most of the potatoes with back of spoon; simmer, uncovered, until slightly thickened (7 to 10 minutes).
- Let cool. (If making ahead may be refrigerated for up to 24 hours at this point.).
- On lightly floured surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate.
- Trim pastry to rim of plate.
- Spoon in filling.
- Roll out remaining pastry and brush rim with water.
- Place over filling; trim to leave 3/4-inch (2 cm) overhang and fold overhang under pastry rim; flute to seal.
- Roll out pastry scraps; cut out holiday shapes.
- Brush top of pie with water and arrange cutouts on top.
- Cut steam vents in top.
- Bake in bottom third of 400°F (200°C) oven until bubbly and golden (about 1 hour).
- Variation.
- To make tourtiere vegan, replace butter with 1/2 cup (125 mL) shortening.
Nutrition Facts : Calories 476.4, Fat 28.4, SaturatedFat 11.1, Cholesterol 30.5, Sodium 1705.6, Carbohydrate 47.5, Fiber 3.3, Sugar 2.3, Protein 8.9
VEGAN BROWNIES
My sister used to bake these every day to sell at a cafe at school. I often bring these to vegetarian/vegan potlucks because they are quick and everyone seems to really like them. Please note - these are pretty good, but the other vegan brownie recipe I have posted (Recipe #25230) is way better!! (I think).
Provided by pollen
Categories Bar Cookie
Time 45m
Yield 1 pan, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF.
- Cook water and 1 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a gluey paste (yum).
- Remove from heat and let cool completely.
- Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour-water mixture.
- Mix well.
- Add the remaining 1 cup of flour, plus the baking powder and nuts/chocolate chips.
- Spread mixture into a greased 11x7-inch pan.
- Bake at 350ºF for 25 minutes, or until knife inserted into center of pan comes out clean.
VEGETARIAN LASAGNA
I first had veggie lasagna when I was in hospital, and I just HAD to find a better recipe! Here it is.
Provided by Millereg
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix carrots, oregano, and spaghetti sauce together.
- Mix Ricotta, spinach, and eggs together in separate bowl.
- Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
- Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
- Repeat layers with remaining ingredients.
- Bake in 350 degrees oven for about 45 minutes.
Nutrition Facts : Calories 473.2, Fat 27.2, SaturatedFat 15.7, Cholesterol 138.6, Sodium 1133.8, Carbohydrate 21.9, Fiber 4.7, Sugar 11.2, Protein 35.7
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