“Meaty” Vegetarian Chili

Ingredients:2 tablespoons extra-virgin olive oil4 garlic cloves, thinly sliced2 medium carrots, peeled and chopped1 green bell pepper, chopped1/2 medium yellow onion, peeled and chopped6 ounces ounces frozen vegetarian ground beef (such as Boca Veggie Ground Crumbles), defrosted1 (28-ounce) can, diced tomatoes1 (15-ounce) can black beans, rinsed and drained1 (15-ounce) can chickpeas, rinsed and drained1 (15-ounce)…

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Two-Cheese Pasta Bake

Ingredients375g fusilli (pasta twists)200ml dry white wine300ml whipping creamfew drops Tabasco sauce100g mature vegetarian cheddar , grated100g vegetarian stilton , crumbled1 tsp dried sage1 tsp dried thyme4 large plum tomatoes , sliced2 tbsp chopped fresh parsleyMethodSTEP 1Heat oven to 180C/fan 160C/gas 4. Bring a large pan of water to the boil and cook the pasta…

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Vegetarian Udon

Alice Currah of full post at Kitchen Explorers. Ingredients1 lb. frozen or fresh Udon noodles prepared according to package directions4 cups vegetable broth2 cloves garlic minced1/2 inch piece fresh ginger minced2 tablespoons soy sauce1 tablespoon sesame oil2 teaspoons sugar1 cup medium tofu cubed1 cup broccoli florets1/2 cup matchstick carrots2 cups spinach1/2 cup sliced mushrooms1 tablespoon…

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Vegetarian Enchiladas

Preheat the oven to 350 degrees. In a large skillet, add the olive oil and sauté the onions over medium heat until they start to become clear, about 4 minutes. Add the mushrooms and stir. Cook another 3-4 minutes. Add in the corn and black beans and stir together. Pour in half the jar of…

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Vegetarian Lasagna

Jenna Weber of Eat, Live, Run. See the full post at the Fresh Tastes Blog. Ingredients1 box “no-bake” lasagna noodles1 jar of your favorite marinara sauce (I used Whole Foods 365 brand)8 oz mushrooms, sliced2 10-oz bags baby spinach1 15-oz container ricotta cheese1 package part-skim shredded mozzarella cheese2 cloves garlic, minced1/2 tsp salt1/4th tsp pepper1.5…

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Vegetarian Summer Tacos

Summer just got better with these delicious guilt-free vegetarian tacos.Ingredients:4 fresh corn tortillas (white or yellow)2 tbsp olive oil2 garlic cloves½ zucchini chopped into small cubes½ cup (112g) cooked black beans½ cup (125g) corn (fresh or frozen)½ avocado, slicedPinch of salt½ tsp. cumin powder¼ tsp. chili powderHandful of cilantro2 oz (56g) goat cheese (optional)Instructions:In a…

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Vegetarian Lasagna

Photo by Mark Weinberg Test Kitchen-Approved Your Best Grilled Vegetable Dish Contest Finalist Author Notes My most daring feat as a cook so far was to subscribe to a CSA box back in 2011. Each Tuesday for 22 weeks, I faced an epic encounter with massive amounts of sustainably-grown veggies -- and I was pregnant…

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Vegetarian Dashi

Photo by James Ransom Test Kitchen-Approved Author Notes The first time I made dashi I was shocked by how easy it was. Just cover kombu with water, and let it sit. That’s it. No chopping, no simmering, no skimming, and usually no straining. Traditionally the liquid is steeped with bonito flakes, but since bonito is…

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Butternut macaroni cheese

Ingredients1 large butternut squash , peeled and cut into 2.5cm/1in chunks2 tsp olive oil300g macaroni50g butter50g plain flour1 tsp English mustard powder500ml milk200g extra-mature cheddar or vegetarian alternative, grated50g parmesan or vegetarian alternative, gratedMethodSTEP 1Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking…

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Vegetarian Asian Lettuce Wraps

Ingredients:3 tablespoons sesame oil, divided2 cloves garlic, thinly sliced1 small white onion, diced1 (12-ounce) package frozen vegetarian ground beef (such as Boca Veggie Ground Crumbles), defrosted1 (8-ounce) can chestnuts, rinsed, drained, and chopped1 cup cup shiitake mushrooms, cleaned and sliced1/4 cup hoisin sauce2 tablespoons soy sauce1 teaspoon grated fresh ginger1 tablespoon hot sauce (such as…

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