My Favorite Vegetarian Recipes

This week, my oldest daughter returned home from her first year of college. She decided to start living a vegetarian lifestyle about two years ago, while she was working at our local Chinese restaurant.

My Favorite Vegetarian Recipes | Foodal.com

I didn’t have to do too much of her meal planning then, as she usually ate dinner at work, but I did try to prepare a few meatless dishes each week. This past Thanksgiving, I prepared my first “Tofurky,” and she was very pleased with my efforts.

Now that she is home for the summer, I need to include her preferences in my weekly meal planning again. I have started to revisit some of our favorite vegetarian recipes.

Currently, my fridge is stocked with most of her favorites – hummus, homemade salsas, tofu, and plenty of fresh vegetables. I am also looking forward to experimenting in the kitchen to come up with some new ideas.

Stuffed Peppers

Stuffed peppers are a crowd favorite. My kids especially like the brightly colored yellow and orange peppers. I can prepare this dish both meatless and with meat.

Vegetarian Stuffed Bell Peppers | Foodal.com

For a non-vegetarian version, I would add browned ground beef to the rice mixture before stuffing the peppers.

Vegetarian Stuffed Bell Pepper Recipe | Foodal.com
Vegetarian Stuffed Bell Peppers
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Rating: 5
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Servings
4 people
Vegetarian Stuffed Bell Pepper Recipe | Foodal.com
Vegetarian Stuffed Bell Peppers
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
  • 4 green, red, yellow, or orange peppers I like to serve a rainbow of colors
  • 1/2 cup rice
  • 2 onions diced
  • 3 tablespoons olive oil
  • 2 cloves garlic crushed
  • 1 cup tomatoes diced
  • 1 tablespoon Basil chopped
  • 1 tablespoon oregano chopped
Servings: people
Units:
Instructions
  1. Cook rice until tender.
  2. Slice peppers in half, scooping out the seeds.
  3. In a medium saucepan add olive oil, onions, and garlic. Cook until onions are translucent. Add tomatoes, basil, and oregano and allow to simmer for 5 minutes.
  4. Stir in cooked rice and mix until all ingredients are incorporated.
  5. Spoon the rice mixture into the pepper halves and place into a lightly greased baking dish.
  6. Cover and bake at 350 degrees for 30-40 minutes.
Recipe Notes

You can also top the pepper halves with your favorite cheese before baking. We like to melt a little mozzarella or cheddar on top.

Vegetarian Stuffed Bell Pepper Recipe | Foodal.com

 

Ratatouille

Ratatouille is a favorite of mine. When I was little, my grandmother used to make a version of this recipe, sans eggplant.

The Best Homemade Ratatouille Recipe | Foodal.com

Served alone, or with some angel hair pasta, this dish is sure to please.

The Best Recipe for Homemade Ratatouille | Foodal.com
The Best Homemade Ratatouille
Votes: 1
Rating: 5
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Servings
4 people
Servings
4 people
The Best Recipe for Homemade Ratatouille | Foodal.com
The Best Homemade Ratatouille
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
  • 1 eggplant cubed
  • 2 zucchini sliced
  • 1 large onion chopped
  • 1 green pepper chopped
  • 2 cups white mushrooms sliced
  • 2 cups diced tomatoes
  • 1 cup tomato puree
  • 4 cloves garlic minced
  • 3 tablespoons olive oil
  • Salt and Pepper to taste
Servings: people
Units:
Instructions
  1. In a large saucepan, cook the onion in the olive oil until it becomes translucent.
  2. Add eggplant and saute for 3-5 minutes, stirring constantly.
  3. Add the rest of the ingredients and bring to a boil.
  4. Cover and turn down heat to low, and simmer for 15 - 20 minutes.
Recipe Notes

I like to make mine in cast iron or carbon steel frying pan - it just gives it special taste that I've never been able to replicate in any other type of cookware. This dish does have tomatoes as a major ingredient so only use a pan that has a good dose of seasoning as the acid in the tomatoes will remove a bit of the carbonized oil layers.

The Best Ratatouille Recipe | Foodal.com

 

Spaghetti Squash

My kids love the way I can transform this yellow squash into a “noodle.” The spaghetti squash is quite versatile. Serve it like spaghetti with your favorite sauce, or stir fry it up with vegetables and soy sauce to create spaghetti squash lo mein.

Spaghetti Squash With Sun Dried Tomatoes and Feta | Foodal.com
Spaghetti Squash with Sun-Dried Tomatoes and Feta
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Spaghetti Squash With Sun Dried Tomatoes and Feta | Foodal.com
Spaghetti Squash with Sun-Dried Tomatoes and Feta
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Ingredients
  • 1 in spaghetti squash cuthalf and seeded
  • 2 tablespoons olive oil
  • 2 medium onions chopped
  • 2 cloves garlic minced
  • 2 cups sundried tomatoes chopped
  • 1 tablespoon fresh basil chopped
  • 3/4 cup feta cheese crumbled
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease a baking sheet.
  3. Place spaghetti squash with cut sides down on the prepared baking sheet.Bake 30 minutes or until softened.
  4. Remove squash from oven and let cool until it is able to be easily handled.
  5. Heat oil in a skillet over medium heat.
  6. Add onion and cook until translucent
  7. Add garlic and the sundried tomatoes. Cook 5 minutes.
  8. Using a large spoon or fork, scoop out the inside of the squash. It will appear stringy and resemble thin noodles.
  9. Place squash “noodles” in a large bowl. Add vegetables, basil and feta cheese. Toss together and serve.
Recipe Notes

Spaghetti Squash With Sun Dried Tomatoes and Feta | Foodal.com

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About Jennifer Swartvagher

Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.

22 thoughts on “My Favorite Vegetarian Recipes

  1. Despite being semi-veg myself (and being a fan of the movie), I’ve never tried ratatouille. I don’t know why, since all the ingredients are right up my alley. I must try it out now that you’ve posted this recipe. I really like the idea of spaghetti squash lo mein as well, and stuffed peppers are always a good idea.

  2. As a vegetarian I always enjoy reading others ideas. I hadn’t seen the squash idea before but I will bear that in mind.
    Stuffed peppers and mushrooms are always a favorite and easy and quick to make. Both vegetarians and non-vegetarians like them and can get jazzed up with flavored oils. I like to add some breadcrumbs and caramelized onions on the top to finish off as they give a nice crunchy texture.

  3. I’ve heard of using the spaghetti squash this way, but have never had it. I like your idea of using it in a lo mein. Although I eat meat, these are some of my favorite dishes/ingredients, so I will have to try them out. I also love using a variety of colors when I make stuffed peppers, it makes them seem extra festive. I’ve never made ratatouille, and I love eggplant, so this is something I might have to try soon.

  4. I have always wanted to know how to make stuffed bell peppers and am glad to have stumbled onto this article 🙂 now there is no excuse as to why I shouldn’t try making them 🙂 one can always twist around the recipe to their own liking..right?!

  5. Stuffed peppers are one of those things that I’ve always wanted to like because they sound, look, and smell so fantastic. I guess I’ve never had the right recipe yet, but this one on this page sounds pretty good. I’ll have to give it a try because I’m convinced that stuffed peppers can be better than what I’ve had before.

  6. Looking at these receipes makes me infuriated with the brigade who claim that healthy eating is “too expensive”. These three dishes are fantastic healthy choices yet are so cheap to make.

    Ratatouille is a particular favourite of mine, especially when served with crusty fresh bread and some Parmesan cheese on top.

  7. Looking for a good side dish for my fish tacos tonight. I think I will go with the squash! I am not a vegetarian but I always eat one meat free meal a week, mostly for my budget. I grew up in a very meat and potatoes household, but I thank goodness for this blog I can really expand my taste buds!
    Bookmarked the peppers for tomorrow =)

  8. As someone who’s been vegetarian my entire life, I am always searching for new recipes. Since I’m Indian, most of the time I go out to have western cooking. It’s that or cooking it on my own since my mom is set on making Indian food for meals at home. These are really great recipes and easy enough for me to make myself.

  9. The Spaghetti Squash looks really good and I’m a huge fan of any form of cucurbits so I’m definitely trying this out. I’m not a vegan but I love my vegetables.

    Seeing that there are so much different things that I can do with vegetables is making me eager to get back in the kitchen and start cooking healthy again.

    Not really sure about the Stuffed Peppers since I’m not much into peppers but I’ll give that a go as well.

  10. I am not actually a vegetarian but that doesn’t stop me from eating dishes made for that lifestyle. I absolutely love veggies and rice so these recipes are right up my street. One of my absolute favorite dishes is Ratatouille. The texture of the vegetables after cooking this is wonderful and very satisfying.

    Stuffed peppers? I have never tried that but that sounds really yummy and I definitely will try out this recipe. Thank you once again for another fantastic post!

  11. Thanks for the great variety of recipes! I’m actually quite the meat lover, but these vegetarian recipes have really called my attention. They just looks so easy to make. The recipe that caught my eye the most was the Vegetarian Stuffed Bell Peppers recipe, particularly for its simplicity, the few ingredients that are required and because the end results look so crisp, fresh and healthy. I also like the fact that it goes well with meat too. LOL

    • I am fellow meat eater too, but I have to agree with you When they are laid out so nicely and they are easy to make, it is really easy to forget that there is no meat and not even care. I have trying to eat a little healthier lately, and aren’t we all, so these are really nice to know of and good to keep in the back of my head. Stuffed peppers is always one of my favorites too, and these ones look delicious.

  12. The stuffed bell pepper is so yum to look at. I also love the simplicity of how it’s done. I think it’s something new cooks can do. I’m not a big fan of peppers though. I eat them when they’re finely chopped. So I’m not sure if I can eat it whole, haha. So, I’ll probably just do without the pepper. (yeah, totally cancelling the whole idea of stuffed, i just realize.)

  13. Personally, I myself am not a vegetarian, but I think that a lot of vegetarian-aimed dishes can be extremely healthy (as well as delicious)! I particularly like the look of the ‘Spaghetti Squash’. I love feta, so that just makes it even better!

  14. I have not had traditional stuffed peppers in years. With the above recipe, I can go back to it! I have tried making cheese-stuffed jalapenos, but to no avail.

  15. These recipes look scrumptious… I love using vegetable bodies to stuff other ingredients into. Somehow it seems like I am being more efficient to make use of a vegetable container that you can eat along with the stuffing!

    I like the idea of spaghetti squash lo mein– I have eaten a lot of spaghetti squash with different pasta sauces but fancy the idea of trying a simulation of a Chinese noodle dish!

    Thank you for the ideas!

  16. While I still haven’t been able to bring myself to give up meat (I think the longest I went was 10 days), I’m always on the lookout for good vegetarian recipes. The stuffed peppers look great, but I’m more interested in the ratatouille thank to the movie. I just realised that I’ve never even given googling the recipe a shot despite being very curious about it. I’ll definitely have to give this one a shot. It looks simple enough.

  17. All of those recipes look delicious, and healthy! The only thing I don’t like is squash, but I could simply omit that from the recipe. I have made stuffed peppers many times, they are a great starter or even a main course in their own right, served with the ratatouille!

  18. These all look and sound so delicious that I don’t even think I would miss the meat. I never thought to stuff the other types of bell peppers, but I really like red ones. I am going to have to try this dish. My daughter would love it too.

    I had a veg friend that stayed with us on visits, so I got to “practice” on her, ha ha. I even came up with my own veggie burger recipe, using black beans. I’ll add your ideas to my list.

    This worked well as an “entree” for our guest, in place of whatever meat we might be having (it’s now a side dish that others also enjoy): slice tomatoes in half, drizzle with a bit of olive oil or Italian dressing, top with mozzarella, sprinkle with oregano, and broil until cheese is bubbly.

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