Vegetarian
(Many recipes on this site are vegetarian. This page offers main-dish recipes that have been described as vegetarian to one degree or another.)
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Mashed Potato and Vegetable Patties
All-Star Veggie Burgers Moby's Vegan Blueberry Pancakes
Best of Everything Veggie Burgers Mushroom Pecan Burgers
Bulgur Veggie Burgers with Lime Mayonnaise Nutburgers
Indian Vegetable Patties Sephardic Spinach Patties
Lentil Stew with Butternut Squash Veggie Burgers
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All-Star Veggie Burgers
15.5 ounces canned garbanzo beans, drained and mashed
8 fresh basil leaves, chopped
1/4 cup oat bran
1/4 cup quick cooking oats
1 cup cooked brown rice
14-ounce package firm tofu
5 tablespoons Korean barbeque sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 teaspoon garlic powder
3/4 teaspoon dried sage
2 teaspoons vegetable oil
Stir together mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice to make a slightly dry mixture. Mash the tofu with your hands, squeezing out as much of the water as possible. Drain and repeat the process until most of water is removed. Stir barbeque sauce into tofu. Mix tofu and garbanzo bean mixture. Season with salt, pepper, garlic powder, and sage. Form patties and fry them in hot oil for about 5 minutes per side.
From: AllRecipes.com
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Best of Everything Veggie Burgers
1/2 cup (measured uncooked) brown rice, cooked
32 oz canned black beans, rinsed and drained
1 green bell pepper, halved and seeded
1 onion, quartered
1/2 cup sliced mushrooms
6 cloves garlic, peeled
3/4 cup shredded mozzarella cheese
2 eggs
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce
1/2 cup dry bread crumbs, or as needed
Mash black beans in a large bowl with a fork until thick and pasty. Finely dice the bell pepper, onion, mushrooms, and garlic in a food processor. Stir into the mashed black beans. Process the brown rice and mozzarella cheese until combined. Stir into the bean mixture. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce, and add to bean mixture. Stir in the bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties. Place patties on lightly oiled foil, and grill until browned and heated through, about 8 minutes per side.
From: AllRecipes.com
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Bulgur Veggie Burgers with Lime Mayonnaise
1/2 cup chopped onion, divided
1 tablespoon olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
1.5 tablespoon soy sauce
3/4 cup walnuts (2 1/2 ounces)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread, toasted
Cook half of onion with 1/4 teaspoon salt in oil over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce. Finely chop bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor. Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill 10 minutes to 4 hours. To grill, brush patties all over with oil; oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total. For stovetop, fry in 1 Tbsp. oil in the same manner. Stir together mayonnaise, zest, and juice. Serve burgers open-faced on toast with lime mayonnaise.
From: Epicurious.com
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Indian Vegetable Patties
1.25 cups fresh corn kernels or frozen, thawed
1 medium carrot, grated
1 medium russet potato, peeled, grated
1/2 medium onion, finely chopped
1/2 cup shredded fresh spinach leaves
6 tablespoons all purpose flour
1/4 cup frozen peas, thawed
1/4 cup finely chopped fresh cilantro
1 jalapeño pepper, seeded, minced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon ground cumin
1 large egg, beaten to blend
1 tablespoon (or more) vegetable oil
Mix corn, carrot, potato, onion, spinach, flour, peas, cilantro, jalapeño, garlic, ginger, and cumin; season to taste and stir in egg. Form patties (3 tablespoons make a 3-inch-diameter patty) and place on large baking sheet. Refrigerate until firm, about 1 hour. Cook in oil over medium heat in batches until golden, about 4 min. per side, adding more oil as necessary. Serve with yogurt and chutney if desired.
From: Epicurious.com
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Lentil Stew with Butternut Squash
3 large stalks celery, cut into 1/4-inch thick slices
1 large (12-ounce) onion, chopped
1 large (2 1/2-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
1 pound brown lentils
4 cup water
14-oz can vegetable broth
1/2 teaspoon dried rosemary
salt and pepper
1 ounce Parmesan or Romano cheese, shaved with vegetable peeler
1/4 cup loosely packed fresh parsley leaves, chopped
Combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a crock pot. Cover and cook on low for 8 hours. Garnish with Parmesan shavings and chopped parsley to serve.
From: Good Housekeeping
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Mashed Potato and Vegetable Patties
1 lb. russet potatoes, peeled, boiled, and mashed
1.5 cups fresh breadcrumbs made from crustless French bread, divided
1/2 cup finely grated carrots
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped onion
1/4 cup finely chopped fresh cilantro
2 tablespoons finely chopped peeled fresh ginger
1 serrano chile, stemmed, minced
1 teaspoon salt
2 large eggs, lightly beaten
1/3 cup (or more) vegetable oil
Combine potatoes, 1/2 cup breadcrumbs, carrots, bell pepper, onion, cilantro, ginger, chile, and salt. Mix lightly and divide into 12 portions, using about 1/4 cup for each. Shape each portion into a patty about 2 1/2 inches in diameter. Transfer patties to large plate, cover, and chill up to 6 hr. Coat patties first in egg, then in breadcrumbs, pressing to adhere. Cook in 1/3 cup oil in large skillet over medium heat, working in 2 batches, until brown, about 5 minutes per side, adding more oil by tablespoonfuls as needed.
From: Epicurious.com
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Moby's Vegan Blueberry Pancakes
1.5 cups whole-grain spelt flour
0.5 cup oat bran
0.5 cup wheat bran
1 teaspoon baking soda
0.5 teaspoon fine sea salt
2 cups plain full-fat soy milk
Vegetable oil for cooking
1 cup fresh blueberries
Combine flour, brans, baking soda, and salt. Stir in soy milk until thoroughly combined. Oil and heat griddle (or skillet) and pour 1/4 cup batter per pancake onto griddle. Press 12-15 blueberries into each pancake and cook 3-4 min., until bubbles appear and pop on surface and undersides are golden brown. Flip pancakes, then turn off heat and let pancakes continue to cook in pan another 3 min., until undersides are firm and light golden brown. Transfer to plate, berry side up, and keep warm while repeating with remaining batter. Pancakes may be served with additional berries and maple syrup.
From: epicurious.com
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1.5 lb. cremini mushrooms
1/2 cup fresh parsley
2 tablespoons olive oil, divided
2 large yellow onions, finely chopped
3 large garlic cloves, minced
1.5-2 cups bread crumbs or cracker meal
3 tablespoons tahini
2 tablespoons hoisin sauce
3/4 cup toasted pecans or walnuts, chopped
3 tablespoons tamari soy sauce
1 teaspoon dried oregano
1/2 teaspoon dried sage
salt and pepper, to taste
Mince mushrooms and parsley in a food processor; set aside. Warm 1 tablespoon olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper. Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed. Make patties; fry in remaining oil over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy.
From: Epicurious.com
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Nutburgers
3/4 cup water
1 cup bulgur
1/8 cup soy sauce
3/4 cup cashew nuts
3/4 cup sunflower seeds
1 1/8 cups eggs
1 teaspoon chili powder
2 cloves garlic, minced
dash of hot pepper sauce
Bring the water, bulgur, and soy sauce to a boil; remove from heat, cover, and set aside until all the liquid has been absorbed, about 10 min. Grind cashews and sunflower seeds to a fine meal in a food processor. Mix the bulgur, nuts, eggs, chili powder, garlic, and hot pepper sauce. Cover and refrigerate for 4 hours to blend flavors. Grill the patties, turning once, until heated through and browned, about 10 min.
From: AllRecipes.com
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3 tablespoons olive oil or vegetable oil
1 large onion, chopped
2 to 4 cloves garlic, minced (optional)
2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
About 1 cup matza meal or fine dried bread crumbs
About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
Ground black pepper to taste
1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional)
3 large eggs, lightly beaten
Vegetable oil for frying
Lemon wedges for serving
Saute onion and garlic (if usingh) until soft and translucent, about 5 minutes. Add the spinach, matza meal, salt, pepper, nutmeg (if using). Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day. Shape into patties 3 inches long and 1 1/2 inches wide, with tapered ends. Fry the patties in batches, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
From: Epicurious.com
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Veggie Burgers
2 teaspoons olive oil
1 small onion, grated
2 cloves crushed garlic
2 carrots, shredded
1 small summer squash, shredded
1 small zucchini, shredded
1 1/2 cups rolled oats
1/4 cup shredded Cheddar cheese
1 egg, beaten
1 tablespoon soy sauce
1 1/2 cups all-purpose flour
Cook onion and garlic in olive oil over low heat until tender, about 5 minutes. Mix in the carrots, squash, and zucchini; cook and stir for 2 minutes. Remove from heat and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour. Form the vegetable mixture into eight 3-inch-round patties and dredge in flour to lightly coat both sides. Grill on an oiled grate 5 minutes on each side, or until heated through and nicely browned.
From: AllRecipes.com
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