Below, you will find some of my favorite vegetarian recipes. Some of them are my own creations, or they are adaptations of other great and favorite recipes. Some of them I got from other Vegan/Vegetarian chefs. All of them are 100% vegetarian, healthy and delicious.
They contain no animal products, no refined/processed foods, zero or almost zero vegetables oils, and best of all NO CHOLESTEROL! They are simple and quick to prepare. I promise in none of them will you miss the meat!
Feel free to copy them and enjoy!
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#1). All The ‘RAVE’ Vegetable Soup:
Serves 4
* 1 15 oz. Can Fresh Cut “No Salt Added” Diced Potatoes
* 1 Cup Distilled Water
* 1 Cup Low Sodium Vegetable Broth
* 1 15 oz. Can “No Salt Added” Petite Diced Tomatoes
* 1 1/2 Cups Frozen Chopped Onions
* 1 12 oz. Bag of Your Favorite Frozen Mixed Vegetables
(I use Kroger Mixed Vegetables – Corn, Peas, Carrots and Green Beans)
Seasonings:
* 3/4 Teaspoon Chili Powder
* 1/2 Teaspoon Ground Cumin
* 1/4 Teaspoon Black Pepper
* 1 Teaspoon Sea Salt
* 1/4 Teaspoon Crushed Red Pepper
Directions:
In a large, covered pot, starting with water, vegetable broth and potatoes, add all ingredients and all seasonings, one at a time to pot.
Stir well with each additional ingredient and seasoning.
After all ingredients and all seasonings are added, stir well again.
On high heat, bring mixture to a slight boil.
Turn burner back to a medium/low heat setting.
Set timer for 1 hour.
Cook on slow boil/simmer, while leaving pot covered, stirring mixture frequently while cooking, for 1 hour until done.
Serve with whole wheat toast and apple butter, or Vegan cornbread and Voila! – You have a 100% delicious, healthy and hearty vegan/vegetarian meal.
#2). David’s Vegan Chili:
Serves 8
* 2 15 oz. Cans Petite Diced “No Salt Added” Tomatoes
* 3 15 oz. Cans Organic Red Kidney Beans
* 1 Can 15 oz. “No Salt Added” Tomato Sauce
* 1 1/2 Cups Frozen Chopped Onions
* 2 Cups of Distilled or Filtered Water
* 1 Cup Broken 100% Whole Wheat Spaghetti
Seasonings:
* 2 Tablespoons Garlic Salt
* 1 Tablespoon Chili Powder
* 2 Tablespoons Maple Syrup
* 2 Teaspoons Ground Cumin
* 1 Teaspoon Ground Black Pepper
* 1/2 Teaspoon Crushed Red Pepper
* 2 Teaspoons Low Sodium Vegetable Broth
Note: Break Whole Wheat Spaghetti into small (1 – 2 inch) pieces and place in measuring cup. Set it and the 2 cups of water aside for later use.
Directions:
Beginning with tomatoes and beans, add all ingredients and all seasonings into a large, lidded cooking pot, one ingredient and one seasoning at a time.
Stir well with each added ingredient and seasoning.
On high heat, bring mixture to a slight boil and then turn range back to a medium/low heat setting.
Set timer for 40 Minutes, and cook on slow boil/simmer, stirring mixture frequently while cooking.
At 40 minute mark, add broken spaghetti bits to a separate pot and add 2 cups distilled or filtered water. On Medium/High heat, bring spaghetti to a boil for 10 minutes.
After 10 minutes, pour any excess water off spaghetti and then add spaghetti to chili mix, stirring well.
Add 20 additional minutes of cooking time to timer and cook spaghetti/chili mixture for the full 20 minutes.
Stir mixture frequently.
Allow spaghetti and chili mix to cook the entire 20 minutes until done.
Serve with boiled red potatoes sprinkled with pepper, or whole wheat toast, and a little home-made fruit cocktail, and you have a 100% Vegan, healthy and delicious meal!
#3). David’s Taco & Bean Enchiladas:
Serves 2
* Corn or 100% Whole Wheat Tortillas (as many as needed)
* 1 16oz. Can Re-Fried Beans
* 1 – 4 tablespoons of Water (to “texture” re-fried beans)
* 1 Cup Frozen Chopped Onions
* 1/2 Bag Taco Seasoning
* 1/2 Cup of Cut “Greens” – from Green Onions
* 1 Bag Shredded Lettuce (for covering Wrapped Tortillas)
* 1 Jar of Medium Salsa (for layering Wrapped Tortillas)
Directions:
Preheat oven to 200 degrees.
While preparing bean mix, warm several tortillas ( 4 to 6) in oven for 10 minutes at 200 degrees.
Pour 1 can re-fried beans, into a large bowl.
Add 1 cup frozen chopped onions, and 1/2 bag of taco seasoning to re-fried beans. Hand stir well but gently with wooden ladel.
Add 2 – 4 tablespoons of water, as many as needed, to get the “right” texture and smoothness to re-fried bean mix, and stir well.
With your ladel, gently scoop re-fried bean mixture into a large skillet, and cook on medium heat for 10 minutes or until hot, stirring often.
When 10 minutes is up, or re-fried bean mixture is hot, scoop re-fried bean mixture from skillet onto warmed up tortillas.
Gently roll individual tortillas into wraps, (as many as you can make – usually makes 4 to 6).
Cover each tortilla wrap with a generous sprinkle of shredded lettuce.
Sprinkle on a light topping of ‘greens’ from green onions over the tortilla and shredded lettuce.
With a tablespoon, cover each tortilla wrap, lettuce and greens, with a generous layer (2 – 4 tablespoons) of salsa.
Voila, you have delicious, 100% Vegan Taco & Bean Enchiladas. Excellent. And, you will not miss the chicken or beef! I promise!
#4). No-Roll Enchiladas
(Another great Mexican Enchilada dish, if you prefer not to roll your Enchiladas ).
Serves 4
* 1 large bell pepper
* 1 large onion
* 1 can refried beans (or homemade)
* 1 can enchilada sauce (or homemade)
* 1 cup salsa (homemade or otherwise, as spicy as you want)
* 1 can black beans, rinsed and drained (or other beans to your liking)
* tortillas (corn or whole wheat)
* cooking spray
* optional: 1 medium tomato
Directions:
Preheat oven to 350 (F).
Dice the onion, pepper, and tomato (if using).
Spray the bottom of a casserole dish with cooking spray and lay down a tortilla (if your tortillas are smaller than your casserole, you can layer them — but be sure the bottom of the dish is covered or it’ll stick like crazy).
Spread a layer of refried beans on the top of the tortilla(s) — you may want to heat the beans first to make them spread more easily.
Pour half of the salsa and half of the onions over the beans.
Put another tortilla on top of this layer.
Layer the black beans, green pepper, tomato (if using), and the rest of the salsa and onion on top of the tortilla(s).
Put another tortilla on the top (your casserole should be pretty full by now).
Pour the can of enchilada sauce over the whole thing and bake, covered, for about 35-45 minutes or until its hot and bubbly all the way through.
Serve with sour cream (vegan only) or all by itself without Vegan sour cream. This dish freezes extremely well, for later consumption.
Of course, you can fiddle with this and add or take away ingredients. It’s a little different every time I make it, since I layer things differently each time.
Experiment and enjoy!
Get more delicious vegetarian recipes and information about the RAVE Lifestyle with “The RAVE Diet and Lifestyle” book at the link below:
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