Vegetarian Recipes with Protein? No tomatoes.

[Guest Guest]

If anyone has any vegatarian recipes with lots of protein and no tomatoes in them, it would be greatly appreciated. My 16 year old has the milk and cheese part of it down and the desserts and fruits. but no main dishes. My suggestions are no gooddddddd. LOL Thanks everyone.

[Dee]

How about: Addictive Sweet Potato Burritos

 

Ingredients

3 teaspoons vegetable oil

1 onion, chopped

4 cloves garlic, minced

6 cups canned kidney beans, drained

2 cups water

3 tablespoons chili powder

2 teaspoons ground cumin

4 teaspoons prepared mustard

1 pinch cayenne pepper, or to taste

3 tablespoons soy sauce

4 cups cooked and mashed sweet potatoes

12 (10 inch) flour tortillas, warmed

8 ounces shredded Cheddar cheese

 

 

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 Heat oil in a medium skillet, and saute onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

3 Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style.

4 Bake for 12 minutes in the preheated oven, and serve

 

 

or

 

 

2. Italian Portobello Sandwiches:

 

Ingredients

1 teaspoon olive oil

2 cups sliced portobello mushroom caps

2 (1/4 inch thick) slices red onion, separated into rings

1/4 cup fat-free mayonnaise

2 tablespoons chopped fresh basil

1/4 teaspoon freshly ground black pepper

4 (1.5 ounce) slices sourdough bread

2/3 cup bottled roasted red bell peppers

2 slices Provolone cheese

 

 

Directions

1 Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool.

2 Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.

 

or

 

 

3. Mock Tuna Salad made with garbonzo beans:

 

Ingredients

1 (19 ounce) can garbanzo beans, drained and mashed

2 tablespoons mayonnaise

2 teaspoons spicy brown mustard

1 tablespoon sweet pickle relish

2 green onions, chopped

salt and pepper to taste

 

 

Directions

 

1 In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

 

or

 

 

4. A Tempeh Reuben :

 

 

Ingredients

1 slice tempeh

1/4 cup sauerkraut

1 slice Swiss cheese

1 tablespoon thousand island salad dressing

2 slices rye bread

1/2 tablespoon butter

 

 

Directions

1 Heat a skillet over medium heat. Spread butter over one side of one slice of bread. Place bread butter-side-down into skillet, and top with tempeh, Swiss cheese, and then saurkraut. Spread butter on the remaining slice of bread, and place on top of saurkraut. Cook until toasted on one side, flip, and continue cooking until cheese melts.

 

or

 

 

 

5. Teiyaki Wraps:

 

Ingredients

2 cups uncooked white rice

2 tablespoons olive oil

1 onion, chopped

1 red bell pepper, chopped

1 small zucchini, chopped

1 small yellow squash, chopped

1 1/4 cups teriyaki sauce

3 tablespoons soy sauce

2 teaspoons garlic powder

1/2 teaspoon salt

1 teaspoon ground black pepper

 

 

Directions

1 In a saucepan bring 4 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2 Heat olive oil in a large skillet over medium heat. Saute onion, bell pepper, zucchini and yellow squash, until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.

3 Wrap in flat bread or tortillas, and add a slice of cheese, if desired.

 

or

 

6. Lentils and Rice

 

Ingredients

6 tablespoons olive oil

1 large white onion, sliced into rings

1 1/3 cups uncooked green lentils

3/4 cup uncooked long-grain white rice

salt and pepper to taste

1/4 cup plain yogurt (optional)

 

 

Directions

 

1 Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.

2 Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.

3 Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.

4 Mix half the onions into the lentil mixture. Top with sour cream and remaining onions to serve.

 

or

 

7. Barley Bake

 

Ingredients

1/4 cup butter

1 medium onion, diced

1 cup uncooked pearl barley

1/2 cup pine nuts

2 green onions, thinly sliced

1/2 cup sliced fresh mushrooms

1/2 cup chopped fresh parsley

1/4 teaspoon salt

1/8 teaspoon pepper

2 (14.5 ounce) cans vegetable broth

 

 

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 Melt butter in a medium skillet over medium high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper.

3 Transfer the mixture to a medium baking dish, and stir in the vegetable broth.

4 Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

 

or

 

8. Quinoa Pudding:

 

Ingredients

1 cup quinoa

2 cups water

2 cups apple juice

1 cup raisins

2 tablespoons lemon juice

1 teaspoon ground cinnamon, or to taste

salt to taste

2 teaspoons vanilla extract

 

 

Directions

 

1 Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.

2 Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

 

or

 

9. Vegetarian Shepherd's Pie:

 

 

Vegetarian Shepherd's Pie II

Submitted by: Ron Souliere

 

Makes 8 servings

 

 

Prep Time: 15 Minutes

Cook Time: 1 Hour

Ready in: 1 Hour 15 Minutes

 

Average Rating:

*****

3 Ratings

3 Reviews

 

" This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes. "

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Ingredients

2 cups vegetable broth, divided

1 teaspoon yeast extract spread

1/2 cup dry lentils

1/4 cup pearl barley

1 large carrot, diced

1/2 onion, finely chopped

1/2 cup walnuts, coarsely chopped

3 potatoes, chopped

1 teaspoon all-purpose flour

1/2 teaspoon water

salt and pepper to taste

 

 

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.

3 Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.

4 Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.

5 Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.

6 Bake in preheated oven until lightly browned on top, about 30 minutes.

 

or

 

 

10. Braised Tofu ( this is really good)

Ingredients

1 (14 ounce) package firm tofu

cooking spray

3 teaspoons sesame oil, divided

1 (8 ounce) can water chestnuts, drained

8 ounces fresh shiitake mushrooms, stems removed

1 1/2 cups snow peas, trimmed

1/2 cup oyster sauce

1 cup water

 

 

Directions

1 Slice tofu block into 3 long slabs lengthwise. Wrap each slab in paper towels, and press to squeeze out excess water.

2 Coat a large skillet with cooking spray, and then add 2 teaspoons sesame oil. Once the oil is hot, add the tofu slabs to the skillet. Fry for about 5 minutes on each side, or until delicately browned.

3 Remove tofu from skillet, and slice into cubes. Add the remaining teaspoon sesame oil to the skillet, and stir fry the water chestnuts, mushrooms and snow peas. Mix together water and oyster sauce, and add to the skillet along with the tofu. Cover, and cook over low heat for about 10 minutes.

 

or

 

11. Potato Casserole: this is really good too.

 

Ingredients

1 (30 ounce) package frozen hash brown potatoes

2 cups shredded Cheddar cheese

1 (16 ounce) container sour cream

1 (10.75 ounce) can condensed cream of mushroom soup

1 onion, chopped

1 cup butter

3 cups crushed corn flakes

 

 

Directions

1 Preheat oven to 425 degrees F (220 degrees C).

2 Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.

3 In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.

4 Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.

5 Bake at 425 degrees F (220 degrees C) for 1 hour.

 

or

 

12. White Pizza with Porcinis:

Ingredients

2 1/2 pounds bread flour

1 ounce salt

1/2 ounce honey

2 1/2 cups warm water

1 (.25 ounce) package active dry yeast

3 tablespoons olive oil

1 clove garlic, minced

8 ounces rehydrated porcini mushrooms

salt and pepper to taste

1/8 cup cornmeal

1 cup shredded fontina cheese

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

 

 

Directions

1 Combine the flour, salt, honey and warm water in an electric mixer with a dough hook. Mix on low for 2 minutes. Add the yeast and let mix for another 6 minutes on medium speed. Add the oil and let mix for another 2 minutes. The dough should be fairly tough. Portion into 6-ounce balls. The rounder the balls, the rounder the pizza in the end. Place the balls in a warm place covered with a moist towel, and let double in size.

2 Preheat oven to 450 degrees F (230 degrees C) and place a pizza stone in the oven to preheat with the oven. Be sure to put the pizza stone in when the oven is cold to help it preheat.

3 Heat the olive oil in a large skillet over medium heat. Stir in the garlic and saute for 30 seconds. Then add the mushrooms and saute for about 2 more minutes. Season with salt and pepper to taste.

4 On a lightly floured surface, pat or roll out the pizza dough to about a 1/4 inch thickness. Place on a wooden plank dusted with cornmeal and brush the crust lightly with olive oil. Sprinkle the Fontina and Parmesan cheeses over the crust, followed by the sauteed mushrooms. Carefully transfer the pizza to the pizza stone.

5 Bake at 450 degrees F (230 degrees C) for about 10 to 15 minutes, or until crust is golden brown and cheese is melted and bubbly. Garnish with the parsley.

 

or

 

Eggless Tofu Spinach Quiche:

 

Ingredients

1 (8 ounce) container tofu

1/3 cup 1% milk

1/2 teaspoon salt, or to taste

1/2 teaspoon pepper

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 teaspoon minced garlic

1/4 cup diced onion

2/3 cup shredded Cheddar cheese

1/2 cup shredded Swiss cheese

1 (9 inch) unbaked 9 inch pie crust

 

 

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.

3 In a medium bowl, combine spinach, garlic, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.

4 Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting

 

or

 

 

Tofuberry Smoothie:

 

Ingredients

1/4 cup diced silken tofu

2 tablespoons soy milk

1/4 cup fruit yogurt

1/2 cup raspberries

1/4 banana

2 cups orange juice

 

 

Directions

 

1 Place tofu, soy milk, yogurt, raspberries, banana, and orange juice in a blender. Blend until smooth. Pour in glasses over ice or vanilla ice cream.

 

or

 

 

Whole Wheat pancakes:

 

Ingredients

1 cup whole wheat flour

2/3 cup all-purpose flour

1/3 cup wheat germ

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons brown sugar

1 teaspoon salt

5 1/3 tablespoons unsalted butter

2 1/2 cups buttermilk

2 eggs, beaten

3 tablespoons unsalted butter

 

 

Directions

1 In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.

2 Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.

3 Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.

4 Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.

 

or

 

 

Tasty Breaded Seitan :

Ingredients

1 (8 ounce) package seitan

1/3 cup nutritional yeast

1 teaspoon garlic powder

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/8 teaspoon ground black pepper

2 tablespoons tamari

2 tablespoons vegetable oil

 

 

Directions

1 In a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. Dip seitan in tamari, then in the yeast and spice mixture. Set aside.

2 Heat oil in a skillet over medium heat. Fry seitan in batches until browned on all sides.

 

or

 

 

Teriyaki Tofu with Pineapple:

 

Ingredients

1 (12 ounce) package firm tofu

1 cup chopped fresh pineapple

2 cups teriyaki sauce

 

 

Directions

 

1 Cut tofu into bite sized pieces and place it in a deep baking dish; add pineapple. Pour in teriyaki sauce. Refrigerate for at least 1 hour.

2 Preheat oven to 350 degrees F (175 degrees C).

3 Bake in preheated oven for 20 minutes, or until hot and bubbly.

 

or

 

Tofu Turkey:

Ingredients

5 (16 ounce) packages extra firm tofu

2 tablespoons sesame oil

1 red onion, finely diced

1 1/3 cups diced celery

1 cup chopped mushrooms

2 cloves garlic, minced

1/8 cup dried sage

2 teaspoons dried thyme

salt and pepper to taste

1 1/2 teaspoons dried rosemary

1/4 cup tamari

3 cups prepared herb stuffing

 

1/2 cup sesame oil

1/4 cup tamari

2 tablespoons miso paste

5 tablespoons orange juice

1 teaspoon honey mustard

1/2 teaspoon orange zest

3 sprigs fresh rosemary

 

 

Directions

1 Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.

2 Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.

3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.

4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.

5 Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.

6 Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

 

or

 

 

Easy Vegetarian Strogganoff:

 

Ingredients

1 (12 ounce) package textured vegetable protein

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (6 ounce) can sliced mushrooms, drained

2 tablespoons minced onion

1 tablespoon garlic powder

1 tablespoon seasoning salt

2 1/2 cups water

1 cup rolled oats

1 tablespoon olive oil

 

 

Directions

 

1 In a large, heavy skillet over medium heat combine textured vegetable protein, mushroom soup, mushrooms, onion, garlic powder, seasoning salt, water, oats and olive oil. Stir until ingredients are well mixed, oats are moist and soup is dissolved. Reduce heat to low and simmer until thickened, about 10 minutes.

 

or

 

 

Vegan lasagna:

 

Ingredients

3 cloves garlic, minced

1/2 pound mushrooms

1 tablespoon vegetable oil

1 (10.75 ounce) can tomato puree

1 (10 ounce) package frozen spinach, thawed and drained

2 teaspoons garlic salt

2 tablespoons Italian-style seasoning

1 (12 ounce) package soft tofu

2/3 (16 ounce) package instant lasagna noodles

 

 

Directions

 

1 Preheat oven to 375 degrees F (190 degrees C).

2 In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.

3 In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.

4 In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.

5 Bake 45 minutes in the preheated oven.

 

 

 

and try the Morning Star Farms Chick soy Patties and nugguts. I usually have one with a baked potato, and veggie and some applesauce. It makes a nice meal and the patties are nice sized. Also there are different flavored Gardenburgers and Boca Burgers. I love the Morningstar Farms veggie bacon and their breakfast sausage that taste like pork sausage but is made from soy and beans.

I have been living on this stuff since my operation because I can't digest any kind of meat very well.

There is also cheese ravioli... just put some butter and garlic sauce on it after they are cooked. have a salad and garlic bread or bread sticks with the meal...

 

 

 

 

 

[Guest Guest]

These look terrific! Thanks. I printed them out and made a little cookbook for her. Does anyone else have more recipes to share?

[Dee]

LCM go into the freebie forum for today. I posted a link for Teen vegetarians to access. This site send Teen Vegans recipes and other freebies.- Enjoy

[Deblyn]

This is a favourite in our house, even of hubby who is a confirmed carnivore!

 

Red Dragon Pie

 

Soak 4 oz aduki or similar small beans and 2 oz brown rice overnight.

 

Boil in about 2 pints water until tender, drain and reserve cooking water.

Saute a large onion, chopped fine, in about 2 tbsp oil until softened, add 8 oz diced carrots, cook for about 5 minutes., then add rice and beans. To this, add 2 tbsp soy sauce, 1 tsp mixed herbs, and 1/2 pint of the reserved bean and rice water. 2 tbsp tomato puree can be added if liked. Stir well, and simmer mixture until carrots cooked. Turn into deep dish, and top with mashed potatoes. Heat through in oven and brown potato on top.

 

Sorry this is not written in the conventional way, but it's how I got it from my friend. We have it at least twice a month, and it's quite cheap to make. For a vegan version, any butter and/or milk used in the mash can be omitted, and olive oil or sunflower oil used instead. The beans and rice give a good source of protein and fibre. It also freezes well, either with or without the potato on top.

[Dee]

I have got to try this recipe Lowie. It looks really good and I am a brown rice fanatic. I could eat it everyday with all kinds of spices or just plain butter, salt and pepper.

I will put up more posts for you Loggy...

[Guest Guest]

Yummers! I'll add this to the ones Reci already gave me. I showed them to DD#2 as she was flying out the door to cheer at the basketball game. She'll probably look at them tonight or over the weekend. Thanks!